A combination of near-infrared hyperspectral imaging with two-dimensional correlation analysis for monitoring the content of biogenic amines in mutton

The study investigated the feasibility of using a combination of near-infrared hyperspectral imaging (NIR-HSI) with two-dimensional correlation (2DCOS) analysis for rapid and non-destructive determination of the content of biogenic amines in mutton during refrigerated storage. Total contents of biogenic amines (TBA) were used as the perturbation. By analysing the synchronous and asynchronous two-dimensional correlation spectra, sensitive variables that were closely related to TBA contents were obtained. The results showed that the wavelengths in the spectra range of 1002–1335 nm were the research area for the detection of TBA contents in mutton. The least-squares support vector machines (LSSVM) model based on effective wavelengths selected by competitive adaptive reweighted sampling (CARS) from 2DCOS analysis showed excellent results, with correlation coefficient in prediction (Rp) of 0.91, root mean square error in prediction (RMSEP) of 1.67 mg kg⁻¹ and the ratio of performance deviation (RPD) of 2.76. The research demonstrated that the combination of NIR-HSI and 2DCOS could be used as an effective method for monitoring the content of biogenic amines in mutton.     

Effects of methyl cellulose-based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Coating has been used as a practical method to ensure the physiochemical properties and reduce the chemical hazard of fried foods. Methyl cellulose (MC) was used as a coating material to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that the water content, hardness and L* value of the 1% MC coated sample were 31.67%, 848.54 g and 51.62, respectively, at the seventh day at 25 °C. Coating contents 1% MC could reduce the oil content, hardness, and extent of browning and improve the physiochemical properties of CFDC on 7 days of storage. Coating contents 1% MC also reduced the acid value, peroxide value, p-anisidine value, malondialdehyde content, 4-hydroxy-2-(E)-hexenal content, 4-hydroxy-2-(E)-nonenal content, acrylamide content and glycidyl ester content in CFDC on 7 days of storage. Our work contributes to the control of the oil content and chemical hazards for fried food during storage by applying an edible coating.     

Curcumin induced G2/M cycle arrest in SK-N-SH neuroblastoma cells through the ROS-mediated p53 signaling pathway

Neuroblastoma (NB) is a solid tumor in the nervous system and has a high mortality rate in children. Curcumin has well-characterized anticancer properties, while there is no effective method in clinical treatment. MTT assays revealed that curcumin dramatically inhibited the proliferation of SK-N-SH cells. Compared with the control group, curcumin markedly restrained the migration of SK-N-SH cells. Curcumin induced SK-N-SH cell apoptosis by G2/M cycle arrest and activated caspase-3 activity. Furthermore, curcumin promoted the overproduction of intracellular ROS and apoptosis induced by activating p53 and Bcl-2 signal pathways. This finding demonstrated the application of curcumin is an effective strategy for the therapeutics of NB     

UPLC-Q-Orbitrap HRMS测定白酒接触塑料制品中21种双酚类及其衍生物

建立了超高效液相色谱/四极杆-静电场轨道阱高分辨质谱法(UPLC-Q-Orbitrap HRMS)测定白酒接触塑料制品中21种双酚类及其衍生物的筛查定量方法.迁移后模拟液用甲醇稀释10倍,采用C18色谱柱,以甲醇-5 mmol/L乙酸铵水溶液为流动相进行梯度洗脱,21种目标物在质量浓度范围2.5～500.0μg/L范围...     

紫色马铃薯酒发酵工艺优化及主发酵期花青素与色泽的动态变化

以紫色马铃薯为原料,在单因素的基础上,通过响应面法对紫色马铃薯酒的发酵工艺参数进行优化。最佳发酵工艺参数为:马铃薯与面粉比1:0.6、料水比1:1 (g/mL)、α-淀粉酶添加量8.5 U/g、酒曲添加量0.45%。此工艺在28 ℃下发酵14 d,得到的紫色马铃薯酒酒精度13.5%vol,花青素含量166.34 mg/mL,酒体澄清透明呈紫红色,酸甜适中,有独特酒香,综合感官评定得分90分。测定主发酵期花青素和色泽的动态变化,分析表明,紫色马铃薯酒在发酵过程中花青素呈现先上升后下降的趋势,色度呈现先下降后趋于平缓的趋势,色调则与之相反。聚合色度和褐变指数总体均呈现逐渐上升的趋势。试验结果为工业化生产紫色马铃薯酒提供理论依据。     

甜玉米芯多糖对胰岛素抵抗HepG2细胞糖代谢功能的影响

目的:探讨甜玉米芯多糖(sweet corncob polysaccharide,SCP)组分SCP-80-I对胰岛素抵抗HepG2(insulinresistant HepG2,IR-HepG2)细胞糖代谢功能的影响.方法:确立IR-HepG2细胞模型建立的最佳条件,并由此建立IR-HepG2细胞模型;分别以50、1...     

高粱乌米对小鼠肠道菌群结构的调控作用

本研究将ICR雄性小鼠分为对照组(喂食普通饲料)和乌米组(喂食乌米饲料),分析小鼠喂食高粱乌米后的体重、血清生理生化指标的变化,并利用高通量测序技术分析肠道微生物的多样性、群落组成以及结构的变化.研究结果显示:乌米可以抑制小鼠体重的增长,与对照组相比,可以显著降低血清的总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白(...     

骨架蛋白对肉持水性的影响及机制研究进展

持水性是肉的重要品质指标,直接影响肉的颜色、多汁性和嫩度.汁液流失常被用来衡量肉的持水性,宰后过多的汁液流失会给肉类行业造成一定程度的经济损失,因此,研究肉的持水性是食品行业的一项重要内容.骨架蛋白作为肌肉细胞的主要成分,对维持细胞结构和功能起着重要作用,其在宰后肌肉成熟过程中发生的变化对肉的持水性有一定影响.本文综述...     

基于高通量测序技术的牡蛎壳粉缓解骨质疏松症的研究

目的:探究牡蛎壳粉对糖皮质激素性骨质疏松小鼠的缓解作用.方法:将ICR雌性小鼠随机分为对照组、模型组、碳酸钙组和牡蛎壳粉组,肌肉注射地塞米松(1 mg/kg/d)构建骨质疏松小鼠模型,分析股骨微结构、血清钙、粪便钙、股骨钙、骨转换指标和肠道菌群变化.结果:牡蛎壳粉能显著提高骨密度和骨小梁厚度(P<0.05)并降低骨小梁...     

冰鲜鸡预冷过程中微生物菌群多样性动态分析

为了对肉鸡屠宰预冷过程中预冷水、鸡胴体的微生物群落结构进行动态分析,研究二者优势菌群的消长规律。本文对第一批屠宰鸡通过预冷水0、2、4、6、8 h时预冷池中一阶、二阶预冷水以及鸡胴体进行菌落总数(TVC)检测,然后采用高通量测序的方法对二者的群落结构进行动态分析。菌落总数测定结果表明:在预冷过程中,一阶预冷水菌落总数由103 CFU/mL增长到105 CFU/mL,二阶预冷水菌落总数由102 CFU/mL增长到104 CFU/mL,在预冷前,鸡胴体的菌落总数为4.53 lg CFU/g,经预冷后在6~8 h内,鸡胴体表面菌落总数高于预冷前,说明预冷水已经失去了清洗减菌的作用,还可能会对鸡胴体造成交叉污染。高通量测序发现:在预冷过程中,一阶预冷水中气单胞菌属减少,假单胞菌属、链球菌属增加;二阶预冷水的不动杆菌属减少,假单胞菌属增加;与预冷前相比,预冷过程中鸡胴体的魏斯氏菌和漫球菌属减少,金黄杆菌属和假单胞菌属增加。本研究表明预冷后期预冷水失去减菌作用,对鸡胴体造成污染,预冷工艺主要对气单胞菌属、魏斯氏菌和漫球菌属有较好的减菌效果,对金黄杆菌和假单胞菌属减菌效果不佳。这为宰后胴体预冷工艺的优化提供参考依据,同时为冰鲜鸡产品的质量安全提供保障。