一种新型二肽甜味剂的合成及表征

以3-环己基-L-丙氨酸、Boc-L-天冬氨酸-4-苄酯为原料合成二肽L-天冬氨酰-3-环己基-L-丙氨酸-1-甲酯(Ⅰ),以3-羟基-4-甲氧基苯甲醛为原料经过Witting反应、H2还原和DIBAL-H还原三步反应合成3-羟基-4-甲氧基苯丙醛(Ⅱ),然后Ⅰ与Ⅱ在氢气、Pd/C催化作用下进行还原氨化反应,得到目标产物N-[3-(3-羟基-4-甲氧基苯基)丙基]-α-L-天冬氨酰-3-环己基-L-丙氨酸-1-甲酯(Ⅲ),总产率为47%。产物的结构采用IR、~1HNMR、~(13)CNMR和HRMS进行表征,并验证其甜度约为蔗糖的25000倍。合成终产物的最佳工艺条件为:n(Ⅱ)∶n(Ⅰ)=1∶1,Pd/C催化剂用量为反应物总重的10%,体积分数80%的甲醇水溶液为溶剂,反应温度35℃,反应时间20 h。     

农药多残留分析中QuEchERS方法介绍

主要讨论在农药多残留分析中的一种简便、快速、安全、价格低廉的分析方法——QuEchERS法。该方法的主要步骤是用含1%醋酸的乙腈对样品进行浸提,再加入无水硫酸镁与醋酸钠振荡促使其分层,随后进行分散固相萃取,即将浸提液转移至含有PSA吸附剂、硫酸镁的离心管中,运用Teflon涂层离心管进行离心,取离心液至自动进样瓶用于GC/MS或LC/MS进行测定,并对其稳定性和可靠性进行了分析和评价。同时本方法也可根据可供选择的分析仪器种类、检测限、靶标农药的范围以及使用介质的差异进行适当调整。     

Effect of potassic and phosphatic fertilizer type, fertilizer Cd concentration and zinc rate on cadmium uptake by potatoes

In some areas of southern Australia, cadmium (Cd) concentrations in excess of the Australian maximum permitted concentration (0.05 mg kg^–1 fresh weight) have been found in tubers of commercially grown potato (Solanum tuberosum L.) crops. Field experiments were therefore conducted in various regions of Australia to determine if Cd uptake by potatoes could be minimised by changes in either phosphorus (P), potassium (K) or zinc (Zn) fertilizer management.Changing the chemical form in which either P fertilizer (monoammonium phosphate, diammonium phosphate, single superphosphate and reactive rock phosphate) or K fertilizer (potassium chloride and potassium sulfate) were added to crops had little influence on tuber Cd concentrations. Fertilizer Cd concentrations also had little influence on tuber Cd concentrations, suggesting that residual Cd in the soil was a major contributor to Cd uptake by the crops on these soils.Addition of Zn at planting (up to 100 kg Zn ha^–1) significantly reduced tuber Cd concentrations at four of the five sites studied. However, the largest variation was between sites rather than between treatments, with site mean tuber Cd concentrations varying tenfold (from 0.018 to 0.177 mg Cd kg^–1 fresh weight). Factors associated with irrigation water quality at the sites, in particular the chloride concentration, appeared to dominate any effects of changing fertilizer type or Cd concentration.     

水解酸化-好氧生物法处理工业废水

水解酸化—好氧生物处理法是近年提出的一种新型处理工业废水的方法。列举了水解酸化工序在生物处理工业废水中的优点，并就其在啤酒废水、屠宰废水、乳品废水、制浆废水以及制药废水中的应用作了介绍。     

Ultra-high pressure sterilization of powdery food stuff—a new application of a roller compactor

A new non-heating technique was developed for the sterilization of food stuff. Applying a roller compactor, ultra-high pressure sterilization has experimentally demonstrated its ability to sterilize dry powders, such as corn flour and Chinese herbs, with little quality deterioration. Also, the degree of food sterilization was found correlated well with the linear press forces between the rollers, roller gaps, and number of compaction passes. In comparison to the conventional high pressure sterilization technique, the new dry continuous processing method has the advantage of lower investment cost and is more versatile for sterilizing various food powders.     

腐殖(植)酸与食品源头安全--腐殖(植)酸是构筑食品源头安全的最佳选择

腐殖（植）酸（Humic Acid，以下简称HA）是天然有机化合物。在农业应用上十分广泛，主要有土壤改良剂、肥料、农药、植物生长剂、兽药、饲料添加剂、水产养殖剂等产品。从狭义的角度说，食品生产源头指土、水、肥、药、种等主要生产环节的硬条件。HA与食品生产源头诸要素之问关系密切。HA与土壤：土壤是种植业依赖的生命基础；HA是土壤有机质中的重要组成部分，也是最活跃的部分。HA与水：水是生命之源；HA在水生体系中普遍存在，是转运大多数生命必需物质甚至毒性物质的一种非常好的工具。HA与肥料：肥料是植物的粮食；HA在改良肥料、增加肥效、提高肥料利用率、协调各种营养等方面具有非常重要的作用。HA与农药：农药是植物的保护伞；HA具有提高农药药效、降低农药毒性、保护农业环境的基本条件。HA与种苗：种苗不好，作物不保；HA是孵化种苗的“保育剂”。除土、水、肥、药、种外，HA因其具有生理活性特征，而与种植业相关的诸多因素均有良好的协同作用。在此基础上，由HA开发的农用产品，涉足改土、活水、制肥、制药、种苗处理及其他衍生制剂等6大类产品，足以构筑起立体农业的防护体系，也是构筑食品源头安全的最佳选择。     

Frying quality and stability of low-and ultra-low-linolenic acid soybean oils

To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.     

食品级、医药级磷酸三钙生产工艺

采用改进的固相反应法，以碳酸钙和工业磷酸为原料，制备食品级、医药级磷酸三钙(TCP)产品，研究了CaO与P2O5物质量的比、助剂加入量、反应温度对产物化学组成结构的影响；用X射线衍射(XRD)研究了产品的物相结构。提出了该工艺的反应机理，并确定了在技术上、经济上可行的工艺路线。分析结果表明，可以得到高品质磷酸三钙，产品质量指标符合FCC、USP和EP标准。     

Addition of ferulic acid,ethyl ferulate,and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils

To determine antioxidative effects of ferulic acid and esterified ferulic acids, these compounds were added to soybean oils (SBO), which were evaluated for oxidative stability and frying stability. Additives included feruloylated MAG and DAG (FMG/FDG), ferulic acid, ethyl ferulate, and TBHQ. After frying tests with potato chips, oils were analyzed for retention of additives and polar compounds. Chips were evaluated for hexanal and rancid odor. After 15 h frying, 71% of FMG/FDG was retained, whereas 55% of ethyl ferulate was retained. TBHQ and ferulic acid levels were 6% and <1%, respectively. Frying oils with ethyl ferulate or TBHQ produced significantly less polar compounds than SBO with no additives. Chips fried in SBO with TBHQ or ferulic acid had significantly lower amounts of hexanal and significantly less rancid odor after 8 d at 60°C than other samples. Oils were also aged at 60°C, and stability was analyzed by PV, hexanal, and rancid odor. Oils with TBHQ or FMG/FDG had significantly less peroxides and hexanal, and a lower rancid odor intensity than the control. FMG/FDG inhibited deterioration at 60°C, whereas ethyl ferulate inhibited the formation of polar compounds in frying oil. Ferulic acid acted as an antioxidant in aged fried food. TBHQ inhibited oil degradation at both temperatures. Presented at the 94th AOCS Meeting & Expo, Kansas City, MO, May 4–7, 2003.