The effect of rubber closures on the haze state of ceftriaxone sodium for injection

The migration of volatile components into the headspace of glass vials from rubber closures is a potential source of haze formation in reconstituted solutions of powders for parenteral administration. In this paper, a headspace method was used to extract volatile substances from different types of rubber closures used in ceftriaxone sodium for injection whose clarity were poor. The extracts obtained were analyzed by gas chromatography (GC)-mass spectrometry (MS). An antioxidant in rubber closures, butylated hydroxytoluene (BHT), was found to affect the haze state of ceftriaxone sodium for injection.     

抗氧剂264新生产工艺

在一套 1 50 0 t/ a工业装置上证实了用真空分馏和一次结晶后处理工艺 ,以较低的成本生产工业级抗氧剂 2 6 4 (或 T50 1 ) ,并直接产出食品级抗氧剂 BHT的技术经济合理性和优势     

Effect of 5-caffeoylquinic acid on soybean oil oxidative stability

The antioxidant activity of 5-caffeoylquinic acid (5CQA) at concentration ranges of 0.01–0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in air at 55  °C and monitored by peroxide and conjugated diene measurements. Both 0.01% and 0.02% 5-CQA showed lower peroxide values than BHT only on the first day. However, on days 1, 2, 3 and 4, 0.04% 5-CQA reduced the peroxide value to 68%, 47%, 45% and 90% of that observed with BHT. Use of 5-CQA appears to delay the formation of peroxides and up to 0.04% (w / w) its antioxidative action increases with concentration for up to 3 days.     

Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts

This study describes the potential use of New Zealand seaweed extracts as antioxidants in fish oils. The extracts from two brown seaweeds (Ecklonia radiata, Macrocystis pyrifera) and two red species (Champia sp. and Porphyra sp.), were added to hoki (Macruronus novaezelandiae) oil and assessed by production of oxidation products in an elevated temperature (60 °C) storage trial. Antioxidant assays ORAC and DPPH were conducted to elucidate the radical scavenging activity of the seaweed extracts. The results showed that all the lipid-soluble seaweed extracts had some antioxidative capacity, with brown algae generally outperforming red algae species. Extracts from E. radiata performed best with significantly lower primary, secondary and total oxidation products, and higher DPPH radical scavenging ability than the commercial antioxidant, BHT. This study demonstrated the potential of brown algae seaweed extracts, in particular E. radiata, for use as antioxidants in fish oil products.     

A DFT study on the radical scavenging potential of selected natural 3′,4′-dihydroxy aurones

A series of 3′,4′-dihydroxy natural aurones differing in ring A substitution pattern have been studied with regards to their radical scavenging potential in the gas and in the liquid phase (benzene, water) using density functional theory (DFT) and the Becke's 3 Lee Yang Parr functional (B3LYP). Based on O-H bond dissociation enthalpy (BDE) and adiabatic ionization potential (IP) values, all tested aurones are expected to be more efficient hydrogen atom and electron donors than luteolin. The substitution pattern in ring A may have an impact on hydrogen atom donating activity of the compounds as phenolic and non-phenolic hydrogen atoms may be donated. Substitution affected polarity and in certain cases planarity of compounds, which may influence efficiency in real systems. Hydration at C-2 (auronols) affected polarity, electron donation and stability of the derived phenoxy radical at C-4′ and loss of planarity, rendering membrane penetration difficult. Change in C ring configuration (isoaurones) resulted in lower IP and O-H BDE value at C-6. The current findings suggest that aurones deserve more attention for food or pharmaceutical applications as antioxidants.     

Evaluation of food grade antioxidant formulation for sustained antifungal,antiaflatoxigenic and insecticidal activities on peanut conditioned at different water activities

The aim of this study was to investigate antifungal and insecticidal activity of two microencapsulated antioxidants: 2(3)-tert-butyl-4 hydroxyanisole (BHA) and 2,6-di(tert-butyl)-p-cresol (BHT) against Aspergillus section Flavi and Oryzaephilus surinamensis (L.), a vector carrier of aflatoxigenic fungi on stored peanuts. Susceptibility of Aspergillus section Flavi, insects, and aflatoxin B₁ accumulation in sterile peanut kernels conditioned at two different water activities (a_w) (0.83 a_w and 0.95 a_w) was determined with different doses of antioxidant formulations (10, 20 and 30 mM) during 45 days. Moreover, Aspergillus section Flavi isolation frequency from live and dead insects was evaluated. The BHA formulation completely inhibited Aspergillus section Flavi development regardless of a_w and doses assayed. Antifungal effect of microencapsulated BHT was highly dependent on a_w, with 86–100% fungal inhibition at 20 and 30 mM, at the lowest a_w (0.83 a_w) and at the end of the experiment. No aflatoxin accumulation was detected in samples treated with the BHA formulation. In general, low levels of Aspergillus section Flavi were detected in dead insects. Our results show efficacy for 45 days, in addition microencapsulated BHT could be an alternative to control peanut pests in dry kernels.     

气相色谱法测定食用植物油中抗氧化剂BHA、BHT

建立了气相色谱法测定食用植物油中的BHA、BHT的快速分析方法。采用乙醇萃取样品,上气相色谱仪进行定量分析。方法的线性范围在5-200毫克／升,相关系数均在0．999以上,分析加标实际样品,回收率为83．0％－97．2％,相对标准偏差为0．8-3．5％,方法完全符合食用植物油中抗氧化剂的快速分析要求。     

Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.)

Five native hazelnut varieties from Turkey, namely, prime quality Tombul variety, and second grade quality Yass? Badem, Sivri, Karaf?nd?k, and Ham varieties were examined for their lipid characteristics (triacylglycerol, tocopherol, tocotrienol, phytosterol, and phytostanol composition) and 12 essential minerals. Among 12 triacylglycerols separated in all hazelnut varieties, OOO (61.0–77.5%) and OOL (10.5–22.8%) were the main components (where O = oleoyl and L = linoleoyl). Seven tocol isoforms (four tocopherols and three tocotrienols), seven phytosterols, as well as cholesterol, and one phytostanol were positively identified and quantified; among these, α-tocopherol and β-sitosterol were predominant in all hazelnut oils. Hazelnut varieties served as an excellent source of copper and manganese. Consumption of the recommended daily amount of 42.5 g of hazelnut from different varieties provides 44.4–83.6% of copper and 40.1–448% of recommended manganese intake for adults. These results suggest that second grade quality hazelnut varieties were as good sources of functional lipids and essential minerals as was prime quality Tombul hazelnut, with some exceptions (P < 0.05).     

气相色谱法检测鸡油中的 BHA、BHT

建立了鸡油样品中BHA、BHT的气相色谱检测方法.用石英毛细管SE-30柱(0.32mm×16m),乙醇直接溶解萃取进样,BHA、BHT能与其他组分很好的分离.在0μg/mL～200μg/mL范围内,BHA的R=0.9995、BHT的R=0.9997,均呈良好的线性关系,检测限为0.10 mg/kg.该法操作简便、快速、准确性高、重复性好,对同一样品的4次平行测定的相对标准偏差(RSD)＜ 3.0 %.     

Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry‐fermented sausage)

The effect of sumac extract and BHT (butylated hydroxytoluene) addition on the quality (pH, colour, biogenic amine, TBARS values and sensory attributes) of sucuk (Turkish dry‐fermented sausage) were investigated during the ripening period. Addition of BHT decreased the TBARS value by about 23.7%, whereas sumac extract decreased it by 42.0%. Sumac extract decreased (P < 0.05) putrescine formation more than BHT addition. However, no significant difference (P > 0.05) was observed in histamine formation for both the sumac extract and BHT‐added recipe. The highest tyramine concentration was observed in a control recipe (R1) prepared without any antioxidants, and the lowest was in the sumac extract‐added recipe (R3) with mean values of about 96.62 and 63.17 mg kg^?1, respectively. The control recipe (R1) was found to be the worst (P < 0.05) sample with respect to overall sensory quality and addition of either sumac extract or BHT increased (P < 0.05) the overall sensory quality of sucuk. The pH and colour attributes of sucuk were not significantly different (P > 0.05) between the addition of sumac extract and BHT. This study demonstrated that sumac extract had more effect on the quality of sucuk during the ripening period, hence it could be easily utilised in sucuk to enhance quality. Copyright © 2006 Society of Chemical Industry