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Shindo T Ushiyama H Kan K Uehara S Yasuda K Takano I Saito K 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2002,43(3):122-126
The contents of barbaloin (BA), isoBA, aloin-dimers A, B, C, D and aloe-emodin (AE) in aloe drinks were investigated. BA and isoBA were detected in 30 of the 31 samples at the levels of 120-570 micrograms/mL and 120-580 micrograms/mL, respectively. Aloin-dimers A, B, C and D were detected in 8 of the 31 samples at the levels of 12-38 micrograms/mL, 13-39 micrograms/mL, 11-36 micrograms/mL and 16-69 micrograms/mL, respectively. AE was detected in all of the 31 samples at the levels of 0.03-1.3 micrograms/mL. When aloe drinks were stored for 4 weeks at 5 degrees C after opening the bottle, decrease of BA and isoBA, and increase of AE and aloin-dimers A, B, C and D were observed in most cases. However, in a few aloe drinks, all of BA, isoBA, aloin-dimers A, B, C, D and AE decreased. In these drinks, the existence of aloin-trimer was elucidated by LC/MS analyses. These data suggested that BA in aloe drinks is converted to the dimer and then to the trimer during storage. 相似文献
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芦荟醋酸饮料的工艺研究 总被引:1,自引:0,他引:1
介绍以芦荟为主要原料,水解成芦荟汁,芦荟汁经酒精发酵和醋酸发酵制成芦荟醋后,再与芦荟原汁、蜂蜜、白砂糖等调配,制成功能性的芦荟发酵醋酸饮料的工艺。 相似文献
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将HACCP体系应用到猕猴桃、芦荟混汁型饮料的生产中。根据生产工艺流程,对各工序进行了详尽的危害分析,并确定了5个关键控制点,并制定了HACCP计划表,为猕猴桃、芦荟饮料生产的安全控制提供了保证。 相似文献
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微波辅助提取芦荟中芦荟多糖的研究 总被引:2,自引:0,他引:2
研究微波辅助提取鲜芦荟叶中芦荟多糖的方法,并通过正交实验优化多糖提取工艺.结果表明,其最佳工艺条件为提取时间为20min、乙醇浓度为90%、微波功率为480 W、料液比为1:8.提取率为0.0765%,与传统水提法比较,微波辅助提取具有速度快,提取率高,操作简便等优点. 相似文献
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微波辅助提取芦荟中芦荟大黄素工艺的研究 总被引:2,自引:0,他引:2
目的:利用微波辅助正交实验法研究芦荟中芦荟大黄素的最佳提取工艺.方法:考察微波辐射功率、乙醇浓度、料液比及辐射时间等单因素对提取率的影响,进行正交实验.结论:辐射功率320W,以70%乙醇作提取溶剂,料液比1g:80mL,辐射时间25min.结果:此条件下芦荟大黄素的得率为1.25%,与传统醇提法相比,该法省时、提取率高. 相似文献
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Shindo T Sadamasu Y Suzuki K Tanaka Y Togawa A Nakajima J Nakazato M Uematsu Y 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2012,53(1):1-7
We examined two unknown red dyes (designated as red dyes "A" and "B") from a dried strawberry package with a label that indicated the presence of food red No. 40 (R40). Red dye "A" was identified as trisodium 3-hydroxy-4-[(2'-methoxy-5'-methyl-4'-sulfonatophenyl)azo]-2,7-naphthalenedisulfonate (CSA-R) by HPLC, UV-VIS spectra and MS spectra. This compound is one of the four reported subsidiary colors of R40. Detailed analyses of red dye "B" by MS and NMR demonstrated that its structure was disodium 3-hydroxy-4-[(2'-methoxy-5'-methyl-4'-sulfonatophenyl)azo]-2-naphthalenesulfonate. Red dye "B" is a structural isomer of R40, that has not been reported previously. Our results suggest that the two minor red dyes were subsidiary colors contained in R40, which had been added to the dried strawberries. 相似文献
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TLC和HPLC分析表明,Span-80,85的组成复杂。HPLC法可用来测定Span-80,85中单酯、双酯和多酯的相对含量,其结果可用来指导产品的合成。 相似文献
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运动员在比赛和训练中需要补充一定水分、电解质及能量, 因此大多数运动员会选择含有丰富营养素与能量的运动饮料。运动饮料中的甜味剂为其带来了良好的风味, 但是不同甜味剂对运动员的机体产生不同的影响。本文对运动饮料中常见的4种甜味剂—安赛蜜、糖精钠、蔗糖、木糖醇进行了综述介绍, 并对运动员选择运动饮料提出了一定建议, 以期为运动员选择运动饮料提供建议。 相似文献
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