无机灰分对餐厨沼渣中有机质热解特性的影响

针对餐厨垃圾厌氧处理所产生的沼渣具有产量大、灰分质量分数高的特点,研究沼渣中无机灰分对其热解过程的影响. 通过热重分析和热裂解?气相色谱质谱联用技术（Py-GC/MS）分析沼渣热解动力学特性及其产物. 动力学分析结果表明,沼渣除灰后,失重速率显著提高,热解起始温度由180 ℃降至160 ℃. 除灰沼渣的总表观活化能比沼渣的略高,原因可能是除灰使沼渣内部孔隙增加,在促进挥发分析出的同时,削弱了部分组分在热解过程中的催化裂解作用. 产物分析结果表明,NaCl能够促进油相产物中烃类向酮类的转化,ZnCl₂通过促进酸类的脱羧作用,使烃类质量分数提高至66.8%;Fe₂O₃和Al₂O₃使烃类物质的质量分数分别提高至66.8%和72.7%,CaO和MgO可以促进酸类脱羧生成酮,使产物中酮类的质量分数高达46.5%和39.4%.     

Trace Identification and Visualization of Multiple Benzimidazole Pesticide Residues on Toona sinensis Leaves Using Terahertz Imaging Combined with Deep Learning

Molecular spectroscopy has been widely used to identify pesticides. The main limitation of this approach is the difficulty of identifying pesticides with similar molecular structures. When these pesticide residues are in trace and mixed states in plants, it poses great challenges for practical identification. This study proposed a state-of-the-art method for the rapid identification of trace (10 mg·L⁻¹) and multiple similar benzimidazole pesticide residues on the surface of Toona sinensis leaves, mainly including benzoyl (BNL), carbendazim (BCM), thiabendazole (TBZ), and their mixtures. The new method combines high-throughput terahertz (THz) imaging technology with a deep learning framework. To further improve the model reliability beyond the THz fingerprint peaks (BNL: 0.70, 1.07, 2.20 THz; BCM: 1.16, 1.35, 2.32 THz; TBZ: 0.92, 1.24, 1.66, 1.95, 2.58 THz), we extracted the absorption spectra in frequencies of 0.2–2.2 THz from images as the input to the deep convolution neural network (DCNN). Compared with fuzzy Sammon clustering and four back-propagation neural network (BPNN) models (TrainCGB, TrainCGF, TrainCGP, and TrainRP), DCNN achieved the highest prediction accuracies of 100%, 94.51%, 96.26%, 94.64%, 98.81%, 94.90%, 96.17%, and 96.99% for the control check group, BNL, BCM, TBZ, BNL + BCM, BNL + TBZ, BCM + TBZ, and BNL + BCM + TBZ, respectively. Taking advantage of THz imaging and DCNN, the image visualization of pesticide distribution and residue types on leaves was realized simultaneously. The results demonstrated that THz imaging and deep learning can be potentially adopted for rapid-sensing detection of trace multi-residues on leaf surfaces, which is of great significance for agriculture and food safety.     

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.     

Physicochemical Properties of Palm Oil-Based Puff Pastry Model Margarines Related to Their Baking Performance in Long-Term Storage

Developing trans-free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil-based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil-based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3-di-palmitoyl-2-oleoylglycerol (POP), 1,2-di-palmitoyl-3-oleoylglycerol (PPO), 1,2-dioleoyl-3-palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil-based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance. Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll-in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long-term stability of palm oil-based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil-based puff pastry margarines.     

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content,purity of oils

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.     

Crystallography and equilibrium solubility for ammonium and potassium orthophosphites and hypophosphites

The composition and solubility properties of eight ammonium and potassium orthophosphites and hypophosphites were determined to evaluate the potential of these classes of materials for increasing the plant nutrient content of liquid fertilizers. Phase relationships for the systems (NH₄)₂O-P₂O₃-H₂O, K₂O-P₂O₃-H₂O, (NH₄)₂O-P₂O-H₂O, and K₂O-P₂O-H₂O were determined along with the crystallographic properties (X-ray and optical) of the solid phases. Toxicity and phosphite response was tested in greenhouse experiments for the compounds.     

Process conditions affect pigment quality and yield in extracts of purple sunflower hulls

Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified. Selected process variables were studied using bench-scale units to prepare, clarify, concentrate and spray dry extracts. Concentration by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment during concentration and drying was not greatly affected by solvent type or extraction temperature.     

食品乳化剂的安全性及JECFA评价结果

FAO/WHO食品添加剂和污染物联合专家委员会(简称JECFA)是国际食品添加剂与污染物安全评价的权威机构,对世界各国所用食品添加剂的安全性进行评价。食品乳化剂是食品工业中一类重要的使用广泛的添加剂。介绍了JECFA关于食品乳化剂的主要品种及使用情况,总结了JECFA对食品乳化剂的安全性评价意见及规定标准。     

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。