功能性饮料中9 种水溶性维生素的HPLC-MS-MS同步检测技术

建立高效液相色谱-质谱法测定功能性饮料中9 种水溶性维生素的定性定量同步检测方法。样品利用Supelco C18（500 mg）固相萃取柱萃取后,采用Agilent plus C18（100 mm ×2.1 mm,3.5 μm）色谱柱进行分离;流动相为0.1%甲酸溶液和乙腈,梯度洗脱,采用电喷雾离子源多反应监测模式进行检测。结果表明,9 种水溶性维生素在10～1 000 ng/mL范围内线性关系良好（R2≥0.997）,检出限在0.157～0.836 μg/L之间。在加标量为0.05、0.1 mg/L和1 mg/L水平下,待测物的平均回收率在80.11%～115.56%之间,测定结果的相对标准偏差小于10%。     

稳定同位素技术在饮料酒掺杂和溯源检测的应用

稳定同位素技术可以有效地应用于饮料酒的掺杂和溯源检测。建立高效的饮料酒产地溯源体系是保证食品质量安全的重要手段。文章在国内外饮料酒掺杂和溯源研究的基础上,综述了稳定同位素技术的基本原理以及其在国内外饮料酒掺杂和溯源检测领域中的应用研究进展,展望了稳定同位素技术在我国饮料酒掺杂和溯源中的应用前景。旨在为未来我国白酒掺杂和溯源方面研究提供理论指导和方法参考。     

漆酶及其在酿酒工业中的应用研究进展

漆酶是一种含铜的多酚氧化酶,在造纸、生物漂白和食品等领域得到了广泛研究与应用。该文综述了漆酶的来源与分布、结构、性质以及其在酿酒工业的应用研究进展,包括在保持啤酒稳定性、葡萄酒澄清、测定葡萄酒中某些化合物和作为葡萄孢灰霉感染指示剂等方面,并展望了漆酶在酿酒工业的发展前景。     

Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content,phenol composition,colour intensity and dry extract

Aging is the last stage of the cachaça production process. The containers used for aging are wooden barrels and casks, which act as a semi‐permeable membrane, allowing the passage of alcohol and water vapours. This passage is a function of the relative humidity and the temperature of the storage location. The wood traditionally used in Brazil is oak. However, various native woods of Brazilian origin have been used in the manufacture of barrels. The principal compounds extracted from wood by the distillates are volatile compounds, phenolic compounds, tannic substances, sugars, glycerol and non‐volatile organic acids. The objectives of this study were to evaluate and compare the phenolic substances found in cachaça stored in recently constructed oak, amburana, Jatoba, balsam and peroba casks. We evaluated some physicochemical parameters that changed during the storage process. After 12 months of storage, we observed a decrease in alcohol content and an increase in dry extract. An increase in total phenolic compounds and colour intensity was observed, and there was a strong linear correlation between total phenolic compounds, solids and colour intensity. According to the results for the phenols analysed by HPLC, a progressive increase in all the compounds and a heterogeneity in all woods used for the storage of beverages were observed. Copyright © 2017 The Institute of Brewing & Distilling     

Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

The aim of this study was to identify the main amino acids responsible for the production of esters in ciders. The experiments were carried out in apple must and synthetic must. The amino acids were analysed by high‐performance liquid chromatography and the volatile compounds by gas chromatography. Aspartate, asparagine and glutamate positively influenced the production of esters in the cider models and were used in the experiments with mixtures. The response surface generated by the proposed model yielded two regions that maximized the production of esters. In addition, the combination of aspartate and glutamate predicted a higher production. The optimal suggested concentrations were 43.4% of aspartate and 56.6% of glutamate for 120 mg/L of total nitrogen. The apple must supplemented with these two amino acids resulted in four times more esters than in the same cider without supplementation, demonstrating the effectiveness of the proposed model.     

蓝莓饮料研究概况

蓝莓由于其高营养保健价值近年来多用于饮料加工。目前对蓝莓饮料的研究除了果汁饮料外,主要为发酵型饮料：乳酸菌饮料、醋饮料、复合型饮料。该文概括近几年蓝莓果汁饮料、乳饮料、醋饮料、复合型饮料的研究概况,旨在为蓝莓饮料的研究与开发提供参考。     

欧盟、美国和日本食品添加剂技术贸易措施对我国酒类产品出口的影响

对欧盟、美国、日本和我国部分甜味剂、香料的相关法规、标准进行了分析,比较研究其在酒类产品中的添加种类及限量。同时,结合我国酒类产品出口的扣留事件,为酒类企业在关于甜味剂使用方面提出了建议。     

Simultaneous determination of Sunset yellow and Tartrazine in soft drinks using gold nanoparticles carbon paste electrode

The monitoring of synthetic dyes in foods is very important due to their potential harmfulness to human beings. Herein, a carbon-paste electrode (CPE) that is chemically modified with gold nanoparticles (nAu) was fabricated and used for the determination of Sunset yellow (SY) and Tartrazine (Tz). Cyclic and differential pulse voltammetry (CV and DPV) results revealed two well-resolved anodic peaks for SY and Tz with remarkably increase in oxidation signals of these colourants. Based on this, a novel electrochemical method was developed for the simultaneous determination of SY and Tz. High sensitivity and selectivity, sub-micromolar detection limit, high reproducibility and regeneration of the electrode surface by simple polishing make the nAu-CPE electrode very suitable for the determination of SY and Tz in commercially available soft drinks. The detection limits was 3.0 × 10⁻⁸ and 2.0 × 10⁻⁹ mol l⁻¹ for SY and Tz, respectively, which are remarkably lower than those reported previously for SY and Tz using other modified electrodes.