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This study determines the occurrence and concentration levels of artificial low-calorie sweeteners (LCSs) in food and food supplements on the Italian market. The analysed sample set (290 samples) was representative of the Italian market and comprised of beverages, jams, ketchups, confectionery, dairy products, table-top sweeteners and food supplements. All samples were analysed via UPLC-MS/MS. The method was in-house validated for the analysis of seven LCSs (aspartame, acesulfame-K, saccharin, sucralose, cyclamate, neotame and neohesperidin dihydrochalcone) in food and for five LCSs (aspartame, acesulfame-K, saccharin, cyclamate and sucralose) in food supplements. Except for cyclamate in one beverage which exceeded the maximum level (ML) with 13%, all concentrations measured in food were around or below the ML. In food supplements, 40 of the 52 samples (77%) were found to be above the ML, with exceedances of up to 200% of the ML. 相似文献
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Chao-Hui Feng Juan Francisco García-Martín María Broncano Lavado María del Carmen López-Barrera Paloma Álvarez-Mateos 《International Journal of Food Science & Technology》2020,55(9):3123-3134
The effects of different ethanol (50%, 80% and 100%) and methanol (50%, 80% and 100%) aqueous solutions on extraction efficiency of flavonoids from sweet orange (SO) peels, ripe bitter orange (RBO) and immature bitter orange (IBO) were investigated. The highest amount of naringin was found in SO peels, compared to RBO and IBO. UHPLC-HRMS/MS results confirmed the presence of p-coumaric acid and quinic acid in all the three types of oranges while there were 90.91% and 20% possibilities for detecting caffeic acid in RBO and SO, respectively. The probabilities of detecting naringenin from IBO, RBO and SO were 100%, 63.64% and 40%, respectively. The highest neohesperidin and naringin amounts were obtained in RBO. Using 80% methanol was recommended for extracting flavonoids from SO to obtain the highest Soxhlet and precipitation yields whereas 100% ethanol was the most suitable solvent to extract flavonoids from RBO and IBO. 相似文献
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新橙皮苷的提取及鉴定 总被引:1,自引:0,他引:1
通过条件试验,确定了以95%甲醇为提取剂的新橙皮苷索氏提取工艺条件,即橙皮渣与提取剂的料液比为1 g:10 mL,在水浴温度90 ℃时提取4 h,提取浓缩液的pH控制在4~5.在此条件下产品收率为0.65%~0.68%,产品经熔点测定和光谱鉴定,结果与文献一致. 相似文献
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The degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30–60°C) and pH values (l–7). Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3–5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf-life of soft drinks and would also withstand pasteurization and UHT processes. 相似文献