中国传统发酵豆制品γ-氨基丁酸研究

选择全国不同地区生产的61种传统发酵豆制品(包括豆豉、腐乳、豆酱和酱油),使用高效液相色谱法(HPLC)柱前衍生测定其γ-氨基丁酸(GABA)含量。研究表明,中国传统发酵豆制品富含GABA,从所试样品来看,腐乳样品GABA平均含量最高,为277.26mg/100g干重,含量最高的样品达1 159.46 mg/100g干重。所试豆豉、豆酱和酱油中平均GABA含量分别为116.81 mg/100g干重、68.81mg/100g干重和141.51mg/100mL。同一种类不同品牌发酵豆制品中GABA含量存在较大差异,这与发酵豆制品的不同生产工艺相关。通过工艺改进,可望富集GABA,生产富含GABA的功能性发酵豆制品。     

两个品种葛根化学成分及体外抗氧化性的分析

为比较两个品种粉葛生长期的化学成分及体外抗氧化性,测定了苍梧细叶和大叶子品种葛根的基本组分——水分、粗蛋白、粗脂肪、粗纤维、灰分、淀粉及异黄酮;采用HPLC方法测定葛根中葛根素、大豆苷、大豆苷元、染料木苷、染料木素、芒柄花黄素、鹰嘴豆芽素、异甘草素等8种异黄酮含量;采用DPPH、ABTS和FRAP 3种体外抗氧化方法评价两种葛根的体外抗氧化性。结果表明:苍梧细叶品种葛根淀粉含量[(66.36±4.27)g/100g干重]高于大叶子品种葛根[(53.73±1.52)g/100 g干重],大叶子品种葛根总异黄酮含量[(4.72±0.11)]g/100 g干重]高于苍梧细叶品种葛根[(1.51±0.10)g/100 g干重],且葛根素在总异黄酮中比重最大;大叶子品种葛根异黄酮中葛根素含量[(18.69±0.22)mg/g干重]高于苍梧细叶品种葛根[(5.74±0.82)mg/g干重],大叶子品种葛根的体外抗氧化性高于苍梧细叶品种葛根,与总异黄酮含量有关。苍梧细叶品种葛根淀粉含量较高,是制备淀粉的适宜原料。大叶子品种葛根异黄酮含量[(4.72±0.11)g/100 g干重]较高,具有较高的抗氧化活性,是制备提取葛根异黄酮的适宜原料。     

热处理对苦荞麦粉总抗氧化能力的影响

采用分光光度计法和抗氧化能量指数法对来自重庆市城口县的苦荞麦粉中总黄酮含量和抗氧化能力进行了分析。样品加热(100℃,20min,样品:水=1:2,w/v)前后,总黄酮含量为83.52mg芦丁当量/100g干重和67.38mg芦丁当量/100g干重,ORAC值为76.45μmol TE/g干重和63.93μmol TE╱g干重,损失分别达到19.32％、16.38％,呈显著差异(P<0.05)。但热处理前后的苦荞麦粉都表现出良好的抗氧化性。     

高效液相色谱法测定茶叶中五种水溶性维生素

用高效液相色谱(HPLC)梯度洗脱法测定茶叶中的5种水溶性维生素成分和含量,结果表明,样品经XDB-C18柱分离,使用紫外检测器(波长266 nm),流动相为甲醇与0.03 mol/L KH2PO(4pH=6.1)混合,梯度洗脱,样品中5种水溶性维生素得到良好分离,该5种水溶性维生素标准曲线相关系数均达0.999 0以上,平均回收率为84.5%~102.7%,变异系数RSD<5.4%。测得普洱茶中VC的含量为14.37 mg/100g,VB1的含量为2.17 mg/100 g,VB6的含量为1.58 mg/100 g,VB2的含量为3.47 mg/100 g,叶酸含量为1.34 mg/100 g;信阳毛尖中VC的含量为11.69 mg/100 g,VB6的含量为1.76 mg/100 g,VB2的含量为8.12 mg/100 g,叶酸含量为9.66 mg/100 g,未检出VB1。     

松墨天牛幼虫营养成分分析及评价

对松墨天牛幼虫(Monochamus alternatus)进行营养成分分析及评价,为其改进名特风味食品传统工艺及提高产品质量提供科学依据。试验结果表明,松墨天牛幼虫蛋白质含量为9.30%(鲜重),蛋白质中氨基酸种类齐全,氨基酸含量为10.42 g/100 g(干重),必需氨基酸占总氨基酸的39.51%,第一限制氨基酸为苏氨酸;粗脂肪的鲜重含量为9.87 g/100 g,属于低脂肪食物;样品共检出32种脂肪酸,主要脂肪酸成分为油酸(C18∶1),占总脂肪酸含量50%以上;松墨幼虫含有丰富的微量元素,具有较高的药用价值。     

四川泸州6种香椿营养成分和挥发性成分分析

为了解四川省泸州市不同香椿品种的差异,收集6种泸州市内栽种的香椿,对其基础营养成分和挥发性成分进行分析检测并比较。结果表明6种香椿存在差异。6种香椿样品中水分(85%～90%)和可溶性蛋白含量(3.0 mg/g)无明显差异。5号香椿样品脂肪含量最高0.771 8 mg/g, 6号香椿样品的脂肪含量最低0.194 7 mg/g。3号香椿样品总叶绿素含量最高281.5 mg/g, 4号香椿样品总叶绿素含量最低281.5 mg/g。2号香椿样品中黄酮类物质、多酚、多糖总含量最高,分别为8.5 mg/g, 5.4 mg/g和2.8 g/100 g。6种香椿样品共检出69种挥发性成分,其中含有萜烯类、酯类、醇类、醛类化合物,这些化合物共同作用,使香椿呈现出独特的气味。不同品种的香椿在基础营养成分和挥发性成分方面存在差异,可根据实际需求选择品种。     

不同产地甜橙果皮提取物抗氧化活性成分及能力研究

以8种不同产地甜橙皮为研究对象,比较其抗氧化活性成分及抗氧化能力。研究结果表明,麻阳冰糖橙皮中多酚、黄酮、单宁和VC含量最高,其含量分别为7.60mg GAE/g·样品干重、4.57mg RE/g·样品干重、17.90mg TAE/g·样品干重、17.86 mg/g·样品干重。同时,麻阳冰糖橙皮也展现了最高的铁离子还原能力[(81.50±0.93)μmol TE/g·样品干重]、很高的DPPH·清除能力[(15.77±0.64)μmol TE/g·样品干重]和ABTS·清除能力[(77.70±0.75)μmol TE/g·样品干重]。Spearman相关分析表明,这4类成分含量与抗氧化活性具有显著相关性。高效液相色谱鉴定甜橙皮中的5种主要黄酮类化合物为橙皮苷、柚皮苷、橙皮素、川陈皮素和桔红素,其中以橙皮苷含量最高[(2.63±0.21)～(4.65±0.33)mg/g·样品干重]。主成分分析和层次聚类分析将8种甜橙分为三类,第Ⅰ类:永兴冰糖橙、洪江冰糖橙、麻阳冰糖橙和浏阳脐橙;第Ⅱ类:石门冰糖橙和石门脐橙;第Ⅲ类:麻阳脐橙和邵阳脐橙。尤其以第Ⅰ类的多酚、黄酮、单宁和VC含量高,铁离子还原能力和ABTS·清除能力较强。甜橙皮中抗氧化活性物质的含量及其抗氧化活性可以作为区分不同产地甜橙的重要指标。     

Zn、La对灰树花液体培养菌丝产量的影响

研究了微量元素锌、镧对灰树花菌丝产量的影响。在灰树 花液体发酵液中,加入不同浓度的硝酸镧和硫酸锌,接种 培养7d后,测定其菌丝干重。结果表明,锌含量对菌丝体 的生长影响显著,当培养基中锌含量大于1000mg/L时, 菌丝体的生长受到抑制。最佳工艺参数是:每1L培养基 中含锌100mg、马铃薯300g、葡萄糖36g、麸皮35g、 La(NO3)3 100mg,培养温度为25℃,摇床转速为150r/min。 实验中所得灰树花菌丝平均干重为0.4725g/25mL,最高 干重值为0.5938g/25mL。     

甘肃不同产地红芪中主要功效成分及有益元素含量的研究

目的比较甘肃省渭源县、漳县、宕昌县、陇西县和武都县等5个产区的红芪样品中主要功效成分总黄酮、总皂甙、总多糖以及9种有益无机元素含量,并分析这些成分与产地之间的关系。方法参照保健食品中功效成分的检测方法对红芪中总黄酮、总皂甙和总多糖的含量进行测定;参考《国家食品污染物和有害因素风险监测工作手册》方法测定红芪中无机元素的含量。结果所采5个产区的红芪样品中总黄酮含量漳县最低(0.935 mg/100 g),渭源县最高(3.115 mg/100 g);总多糖含量宕昌县最低(0.078 mg/g),陇西县最高(0.462 mg/g);总皂甙含量渭源县最低(1.503 mg/100 g),陇西县最高(1.600 mg/100 g)。Ca和Mg的含量均是武都县较高,分别为6960.389 mg/kg和2526.444 mg/kg;比较其余元素发现,Sr在陇西样品中含量较高,均值为82.017 mg/kg,宕昌县样品含量最低,均值为31.500 mg/kg。5个县区之间红芪中总黄酮与总多糖含量含量有统计学差异(P0.05),总皂甙含量无统计学差异(P0.05)。Mg、Mo、Sr在5个县区之间存在统计学差异(P0.05),其他6种元素含量无统计学差异(P0.05)。结论不同产区红芪中总黄酮、总皂甙、总多糖含量和9种有益无机元素含量存在一定的差异,武都县和陇西县样品的质量优于渭源、漳县和宕昌等3个县区,可为红芪资源的进一步开发利用提供参考依据。     

辽宁地区16种蔬菜中的9种元素含量调查

目的了解辽宁地区蔬菜中9种元素(K、Na、Ca、Mg、P、Fe、Mn、Cu、Zn)含量范围。方法采用干灰化法消解蔬菜样品,用电感耦合等离子光谱法(inductively coupled plasma optical emission spectrometry,ICP-OES)对16种蔬菜中9种元素进行测定。结果蔬菜中矿物质元素含量非常丰富,但不同蔬菜中各种元素含量存在一定差异,同一种属不同种类的蔬菜元素含量也有所不同,其中磷的含量在17～98 mg/100 g;钾的含量在4～359 mg/100 g;镁的含量在2～114 mg/100 g;钠的含量在0～90.6 mg/100 g;铜的含量在0～0.55 mg/100 g;锌的含量在0～1.44 mg/100 g;钙的含量在3～412 mg/100 g;铁的含量在0.3～3.3 mg/100 g;锰的含量在0～2.33 mg/100 g。结论本研究结果不仅对人们日常饮食的选择提供科学依据,同时也对蔬菜营养成分分析评价提供参考。     

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.     

Copper content of commonly consumed food in Brazil

Little is known of copper content of Brazilian food. In this paper, copper contents of several typical Brazilian foods were determined. The samples were bought in retail stores in cities of the southeast region of Brazil. Atomic absorption spectrophotometry with wet oxidation of the organic material was employed. The highest copper content was found in beef liver (6.06 mg/100 g of fresh product). Lowest copper content was found in milk and in fish fillet, with values below 0.01 mg/100 g of fresh product. Crude beans, Nescau^TM and whole wheat had copper contents from 0.44 to 1.04 mg/100 g of fresh food. Other foods, such as fruits, vegetables, grain products, baked products, roots and meat products had copper contents varying from 0.02 to 0.41 mg/100 g.     

部分紫色蔬菜中酚类物质及维生素C含量分析

以紫甘蓝、紫背天葵、红苋菜、紫薯、紫茄、紫洋葱为样品,测定其花青素、总花色苷、总黄酮、总酚、维生素C含量并分析其差异。结果表明,紫甘蓝、紫背天葵、紫洋葱中均检出有矢车菊素,紫甘蓝中含量最高,为44.52 mg/100 g,显著高于紫背天葵和紫洋葱(p<0.05);飞燕草素仅在紫茄皮中有检出,含量为38.72 mg/100 g;紫薯中同时检出有5.10 mg/100 g芍药素及少量矢车菊素;红苋菜及紫茄肉中均未有目标花青素检出。总花色苷含量在紫甘蓝中最高,为98.01 mg Cy3G/100 g,其次为紫茄皮,紫薯、紫洋葱以及紫背天葵含量较低且差异不显著。紫甘蓝中V_C含量显著最高,为22.52 mg/100 g(p<0.05),其次为红苋菜、紫洋葱和紫薯。紫茄皮、紫甘蓝及红苋菜中总黄酮含量均较高。紫洋葱中总酚含量显著最高,为96.55 mg GAE/100 g(p<0.05),其次为紫甘蓝,紫茄皮。综合分析,在所测营养成分中紫甘蓝营养品质最高。紫色蔬菜中花青素、总花色苷、总黄酮、总酚及维生素C含量特点可作为特定人群蔬菜消费的选择依据,同时亦可为居民营养成分饮食摄入评估提供基础数据。     

Glycoalkaloids (α-chaconine and α-solanine) contents of selected Pakistani potato cultivars and their dietary intake assessment

Glycoalkaloids (α-solanine and α-chaconine) are naturally occurring toxic compounds in potato tuber (Solanum tuberosum L.) that cause acute intoxication in humans after their consumption. Present research was conducted to evaluate α-chaconine, α-solanine, and total glycoalkaloids (TGAs) contents in the peel and flesh portions by high-performance liquid chromatography method in selected Pakistani potato cultivars. The α-solanine content varies 45.98 ± 1.63 to 2742.60 ± 92.97 mg/100 g of dry weight (DW) in peel and from 4.01 ± 0.14 to 2466.56 ± 87.21 mg/100 g of DW in flesh. Similarly, α-chaconine content varied from 4.42 ± 0.16 to 6818.40 ± 211.07 mg/100 g of DW in potato peel and from 3.94 ± 0.14 to 475.33 ± 16.81 mg/100 g DW in flesh portion. The TGA concentration varied from 177.20 ± 6.26 to 5449.90 ± 192.68 mg/100 g of DW in peel and from 3.08 ± 0.11 to 14.69 ± 0.52 mg/100 g of DW in flesh portion of all the potato cultivars tested. All the potato cultivars contained lower concentration of TGA than the limits recommended as safe, except 2 cultivars, that is FD8-3 (2539.18 ± 89.77 mg/100 g of DW) and Cardinal (506.16 ± 17.90 mg/kg). The dietary intake assessment of potato cultivars revealed that Cardinal, FD 35-36, FD 8-3, and FD 3-9 contained higher amount of TGA in whole potato, although FD 8-3 only possessed higher content of TGA (154.93 ± 7.75) in its flesh portion rendering it unfit for human consumption. Practical Application: This paper was based on the research conducted on toxic compounds present in all possible potato cultivars in Pakistan. Actually, we quantify the toxic compounds (glycoalkaloids) of potato cultivars through HPLC and their dietary assessment. This paper revealed safety assessment and their application in food industries especially potato processing.     

发酵条件对木薯嫩梢腌制蔬菜营养品质和风味的影响

目的 探究发酵条件对木薯(ManihotesculentaCrantz)嫩梢腌制蔬菜(pickledvegetableswithcassava tendershoots,PVCT)营养品质和风味影响。方法 分别采用模糊数学感官综合评价法、电感耦合等离子体发射光谱法、高效液相色谱法和顶空固相微萃取-气相色谱-质谱法对不同原料配比和发酵时间条件下的PVCT感官评分、元素、有机酸和挥发性成分进行分析。结果 木薯嫩梢、橄榄酱、食盐水浓度配比为100:15:2 (m:m:c)时,感官评分最高,且有较高的K、Mg和P元素含量(分别为1126.74、206.00、276.88 mg/100 g, DW)和适中的Ca、Zn和Mn等元素(分别为503.41、11.06、12.84 mg/100 g, DW)。发酵腌制10 d后脂肪含量达到最低值,为1.78 g/100 g,蛋白质含量在腌制的第15 d到达最高值,为28.34 g/100 g。亚硝酸盐含量在发酵10 d后趋于稳定,约为0.97 mg/kg; PVCT经炒制后氰化物含量符合国家安全标准,约为0.0595 mg/kg;单宁含量对PVCT风味影...     

Phenolic composition and antioxidant activity of white mulberry (Morus alba L.) fruits

Eight major mulberry cultivars [Nakhonratchasima 60 (NS 60), Buriram 60 (BR 60), Chumphon (CP), Wavee (WV), Chaingmai (CM), Pikultong (PT), Kamphaengsaen (KS) and Kamnanchul (KJ)] cultivated in Thailand were assessed for their flavonoid and phenolic acid composition using HPLC and tested for antioxidant potential using 2,2‐diphenyl‐1‐picrylhydrazyl hydrate (DPPH) assay. The total phenolic content (TPC) ranged from 104.78 to 213.53 mg GAE/100 g DW, and total flavonoid content (TFC) ranged from 69.58 to 211.01 mg CE/100 g DW. The major flavonoid compounds in mulberry fruit cultivars were (+)‐catechin (309.26–750.01 mg/100 g DW), procyanidin B1 (62.59–224.41 mg/100 g DW), quercetin (5.36–58.42 mg/100 g DW), rutin (18.73–26.90 mg/100 g DW) and (?)‐epicatechin (8.47–29.21 mg/100 g DW). Gallic acid, cinnamic acid and p‐hydroxybenzoic acid were found to be the major phenolic acids in mulberry fruit cultivars. The gallic acid and cinnamic acid contents ranged from 7.33 to 23.90 mg/100 g DW and from 11.64 to 15.05 mg/100 g DW, respectively. p‐Hydroxybenzoic acid content ranged from 1.77 mg/100 g DW (PT) to 7.13 mg/100 g DW (KJ). DPPH‐scavenging ability was excellent for ethanolic extract of NS 60, and EC₅₀ value of NS 60 (241.83 μg mL^?1) was significantly lower than those of the others (P < 0.05). TPC and TFC of the mulberry fruit were positively correlated with the DPPH‐scavenging ability.     

Folate content in foods commonly consumed in Egypt

The folate content in some Egyptian foods was determined using RP-HPLC-FL. Trienzyme treatment was used for legumes, dienzyme treatment for cereals and starchy vegetables, and monoenzyme treatment for vegetables and fruits. The highest folate content (633 μg/100 g) was found in dried Jew’s mellow due to low water content, followed by legumes (e.g. 150 μg/100 g for chick peas) and leafy vegetables (100 μg/100 g). For other foods, folate content ranged from 10–90 μg/100 g. In all foods, the predominant folate form was 5-CH₃–H₄folate, except for dried Jew’s mellow, which contained more than 80% 10-HCO–PteGlu. Using folate data from our own analyses and food tables and food consumption data, the dietary folate intake per capita in Egypt was estimated. However, representative and validated food composition data for folate in Egyptian foods are needed for estimating and evaluating the adequacy of the population’s folate intake.     

提取溶剂对青稞提取物总酚、黄酮含量及其抗氧化活性的影响

以3种不同的青稞为原料,采用不同的提取溶剂(水、60%乙醇、60%甲醇、60%丙酮、95%乙醇、100%甲醇、100%丙酮)对青稞进行提取。对各提取物的总酚、总黄酮进行测定,同时采用3种抗氧化方法:二苯代苦味酰自由基(DPPH)、2,2’-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基(ABTS)和总抗氧化能力(FARP)评价青稞提取物的抗氧化活性。结果表明,95%乙醇和60%丙酮更有利于青稞多酚的提取。藏青2000的各溶剂提取物的总酚、总黄酮及抗氧化活性普遍高于相应溶剂的循化蓝青稞和香格里拉绿青稞。藏青2000的60%丙酮提取物含有最高的总酚含量,达到211.92mg GAE/100g DW;在60%乙醇提取时具有最高的总黄酮含量,达到60.11mg RT/100g DW;在60%乙醇提取时具有最强的DPPH清除能力,达到80.08%;而用60%丙酮提取时,具有最强的ABTS清除能力和总抗氧化能力,分别达到了1.85,9.28 mmol TEAC/100g DW。总酚含量与抗氧化活性均具有显著的相关性,FRAP法与DPPH、ABTS法具有极显著的相关性。综上表明,青稞富含总酚成分,是一种潜在的天然抗氧化剂资源。     

广西常见蔬菜营养成分分析与评价

目的：对广西常见蔬菜的营养成分分析测定,为人们日常的膳食结构提供科学依据。方法：按照国家标准方法对11种蔬菜的灰分、蛋白质、膳食纤维、维生素、矿物质含量等进行测定。结果：11种蔬菜可食部分的营养成分差异很大,但都富含各种营养元素。如白花菜蛋白质含量最高5．75g／100g,芥菜维生素C含量最高为40．66mg／100g,而菜心、枸杞叶、土豆、芥菜、空心菜、一点红等富含各种矿质元素。结论：所测定的11种蔬菜中的营养成分不能完全满足人体的日常需求。建立广西食物营养成分表,将有助于蔬菜的深度研究、合理开发与科学膳食。