Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning

The degradation of flavanols had been studied both in the litchi pericarp during the storage and in the model system containing PPO and flavanols of litchi pericarp. The results showed that (−)-epicatechin was the optimal endogenous substrate of litchi pericarp PPO, and the procyanidins of litchi pericarp were oxidised very slowly when incubated alone with PPO. However, (−)-epicatechin could accelerate the oxidation of the other flavanols in litchi pericarp through a coupled oxidation pathway. The results obtained allowed us to draw a conclusion that the oxidation of (−)-epicatechin was a precursor of litchi pericarp browning. A pathway of enzymatic browning of litchi pericarp was proposed as follows: with the loss of cellular compartmentation, the litchi pericarp PPO and flavanols mixed and, then, (−)-epicatechin was oxidised by the PPO and o-quinones formed. The o-quinones reacted with other flavanols and anthocyanins, accelerating the oxidation of other polyphenols. Finally, the oxidation of (−)-epicatechin and other polyphenols led to the formation of the brown-coloured compounds, resulting in the enzymatic browning of litchi pericarp.     

蛋白质与多酚相互作用研究进展

多酚化合物是植物中重要的对人体健康有益的功能活性成分.蛋白质则是以氨基酸为基本组成单位的构成细胞有机体的主要成分之一,也是重要的营养物质.多酚可以与蛋白质作用形成复合物,从而对蛋白质和多酚的结构、理化性质和营养价值造成一定影响.二者相互作用的种类可以分为非共价作用和共价作用,前者作用力主要包括疏水相互作用和氢键,后者主...     

DPPH法测甘蔗提取物抗氧化活性研究

本研究对甘蔗制糖过程中的各种原料进行活性物质的提取，并用DPPH（二苯代苦味酰基自由基）法测定其抗氧化活性，同时探讨了pH、加热温度、加热时间对自由基清除率的影响。结果表明各种原料均具有较强的抗氧化活性；pH值对抗氧化活性影响很大，而加热时间温度对抗氧化活性无显著影响。初步推断该活性物质属酚类。     

蛋白质组分分析方法比较研究

采用蛋白质连续累进提取法与组分快速提取法测定了21个小麦面粉样品的蛋白质组分，以比较两种蛋白质组分分析方法的特点。连续累进提取法将小麦蛋白质分离成清蛋白、球蛋白、醇溶蛋白和谷蛋白；快速提取法将小麦蛋白质分离成单体蛋白、可溶性谷蛋白和不溶性谷蛋白。结果表明：单体蛋白与清蛋白、球蛋白、醇溶蛋白含量及清蛋白、球蛋白、谷蛋白之和均无关系；可溶性谷蛋白含量与清蛋白、弱化度呈负相关，与醇溶蛋白、谷蛋白、沉淀值呈极显著或显著正相关；不溶性谷蛋白与醇溶蛋白、谷蛋白、沉淀值、稳定时间、评价值、弱化度呈极显著或显著相关。连续累进提取法适合于小麦品质常规检测，快速提取法适用于小麦早代材料品质检测。两种方法对于预测小麦的加工品质有着相同的重要作用，应根据样品量及检测精度进行选择。     

纤溶酶液的脱色及纯化研究

以活性炭、高岭土以及D290和D392离子交换树脂为脱色介质,应用硫酸铵分级盐析以及超滤脱盐的方法,对纤溶酶液进行脱色及纯化。结果表明,D290强碱性阴离子交换树脂脱色效果优于D392弱碱性阴离子交换树脂,活性炭及高龄土不能对粗纤溶酶液脱色。70%饱和度的硫酸铵,工作压力0．11MPa,超滤脱盐纯化倍数达到12．37,冻干酶粉的比活力为638．9U/mg,回收率为73．37%。     

改善循环回用植物纤维品质的研究进展

本文总结了到目前为止国内外改善循环回用纤维品质的方法。机械打浆和精磨，化学助剂的使用，生物酶处理，以及纤维的分级与配抄，这四种方法各有其优缺点，在实际应用中常常综合起来使用，以达到最优的回复循环回用纤维品质的目的。     

Polyphenols,anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region

Epidemiological data indicate that moderate red wine consumption leads to less coronary heart disease and shows anti-carcinogenic effects. Especially, red wine phenolics have been linked to these effects. Sixty-seven red wines from the Hungarian Villány region, of vintages from 1996 to 2003 were analysed for their polyphenolic and anthocyanin composition by means of RP-HPLC/UV–Vis. Varieties with generally high concentrations of polyphenols are Kékfrankos, Merlot and Zweigelt, while anthocyanin content was highest in Shiraz, Oportó, Kékfrankos and Zweigelt. In agreement with other authors, our results show that trans-resveratrol content is mainly dependent on variety and vintage year. Principal component analysis (PCA) revealed that flavan-3-ols and delphinidin- and petunidin-3-glucosides are mainly responsible for the separation of wines according to polyphenolic composition. We could not discriminate between varieties or wineries based on polyphenol content, but could for vintage years.     

A three-step metal fractionation scheme for fly ashes collected in an Argentine thermal power plant

A new three-step fractionation scheme was applied to study the distribution of Al, As, Cd, Cr, Cu, Fe, Mn, Mo, Ni, Pb, S, Sb, Ti, V and Zn in fly ashes collected in the electrostatic precipitator of a thermal power plant in the city of San Nicolás (Argentina). Seven samples were collected during one week of operation in 2005. For the fractionation, the scheme applied consisted of extracting the elements in three fractions: (i) soluble and exchangeable elements, (ii) carbonates, oxides and reducible elements and (iii) residual elements. Metals and metalloids at μg g⁻¹ level were determined in each fraction by plasma based techniques namely, inductively coupled plasma optical emission spectrometry (ICP OES) and inductively coupled plasma mass spectrometry (ICP-MS). For validation, a certified reference materials NIST SRM 2711 (Montana soil) was subject to the same chemical sequential extraction procedure. X-ray diffraction powder (XRD) analysis and scanning electron microscopy (SEM) were used to characterize the major minerals present in the matrix. The predominant phases found in the total samples were mullite, quartz, iron oxides and lime. Total analyte concentration varied (in μg g⁻¹) from 1.54 for Cd to 30 600 for Al. The leachability of the 15 elements under study proved to be different. All the elements (except Cd and Pb) were detected in the soluble fraction in the order: Cu (0.10%) ∼ Mn (0.13%) < Ni (0.17%) ∼ Ti (0.19%) ∼ Fe (0.20%) ∼ As (0.21%) < Zn (0.86%) < Al (1.3%) < Cr (2.9%) < V (3.9%) < Sb (6.9%) < Mo (45.1%) < S (58.0%). Percentages higher than 20% of S (24.1%) < V (27.5%) < Mn (29.0%) were detected in the second fraction. Al, As, Cr, Cd, Cu, Fe, Ni, Pb, Sb and Zn were mostly associated to the residual fraction. Recoveries of the overall procedure varied between 106% (Mo) and 72% (Cr).     

Anti-hydrogen peroxide activity of fish and soy sauce

Shoyu is the Japanese name for soy sauce and the most popular liquid condiment (seasoning) used in Japanese cuisine as well as in cuisines of other oriental countries. Shoyu is prepared by digesting mold-cultured soybeans and wheat seeded with an aspergillus (koji in Japanese) in the presence of sodium chloride. Gyoshoyu is produced when the soybeans and wheat are replaced with fish. Both Shoyu and Gyoshoyu have high level of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity. Hydrogen peroxide is produced in green tea after exposure to air. To find a safe and economical method of preventing the production of H₂O₂ in green tea, effects of Shoyu and Gyoshoyu on H₂O₂ level in bottled green tea were examined. Both Shoyu and Gyoshoyu suppressed the production of H₂O₂. Gyoshoyu decomposed H₂O₂ possibly because of the presence of a thermostable catalase, while Shoyu did not. Some components of Shoyu and Gyoshoyu may be useful to suppress the production of H₂O₂ in green tea.     

Evaluation of browning effect on avocado purée preserved by combined methods

The inhibition of enzymatic browning catalyzed by polyphenol oxidase is still an important challenge in food processing. The aim of this work was to evaluate the feasibility of using combined methods in reducing browning of avocado purée through the evolution of PPO activity and CIELab color parameters. Higher reductions of activity were achieved when EDTA was added as an antioxidant and stored under N₂ conditions. Purées with greater activity decays were less sensitive to colour changes. These changes occurred in avocado, thus losing the original lightness and greenness of the pulp. The antioxidant utilised was the factor that most affected the initial color, EDTA being the more effective additive in order to avoid browning reactions. The combination of factors had to be taken into account to evaluate these changes. The influence of combined methods over PPO activity was also assessed. Greater activity inhibition was reflected in better color maintenance.