Physicochemical properties,antioxidant activity and inhibition of α‐glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves‐based vinegar

The aim of this study was to utilise by‐product pepper leaves for vinegar production due to its nutritional value. Changes in physicochemical and functional properties in four main process from raw material (leaves) to lactic acid (juice), alcohol (wine) and acetic acid (vinegar) fermentations were evaluated and compared. Their nutritional compositions were significantly different and particularly the wine and vinegar had higher total phenol content and their expanded diversity than the juice and then leaves (P < 0.05). Difference in values for phenolic compound was highly correlated with their α‐glucosidase inhibitory (AGI) and antioxidant capacities in DPPH and superoxide radical scavenging and reducing power assays (r = 0.919–0.981); vinegar ≥ wine > juice > leaves. Especially, AGI activity was greatly enhanced depending on fermentation steps beyond expectation. Thus, these data confirm that pepper leaves is a good functional source and the vinegar fermentation improved the functionality in stages.     

Combine Effects of Essential Oils and Packaging on Smoked Rainbow Trout Stored 4°C

In this study, the effect of essential oils (thyme and clove) and packaging treatments (vacuum and modified atmosphere) on the storage of hot smoked rainbow trout (Oncorhynchus mykiss) fillets over a period of 120 days at 4°C was investigated. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and mould), chemical analyses (pH, thiobarbituric acid reactive substances and total volatile base nitrogen) and quality testing throughout the storage period. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. Sensory evaluation showed significant differences between the samples, and V2 and M2 samples were assessed as the most acceptable products by the panellists. In conclusion, essential oils treatment to hot smoking had a positive effect on shelf life of rainbow trout, especially clove oil showed more positive effect when compared with thyme oil. Copyright © 2015 John Wiley & Sons, Ltd.     

醋丙乳液HG-498的合成及性能

采用半连续种子乳液聚合方法,合成了一种高性能醋酸乙烯-丙烯酸丁酯-新癸酸乙烯酯三元共聚乳液(简称醋丙乳液)。探讨了乳化剂的配比、单体的用量、聚合温度、引发剂的用量和单体滴定时间对产品性能的影响。确定了聚合配方,优化了聚合工艺。实验结果表明,丙烯酸丁酯为单体总量的25%、阴离子型与非离子型乳化剂的质量比为1∶1、聚合温度为80℃、单体滴定时间为1.5~2 h时,乳液综合性能良好。同时对胶体稳定性进行了相关表征:乳液外观为乳白色且泛蓝光,胶体冷冻24 h后,无破乳现象发生,无悬浮颗粒,pH值6.4,固含量49.7%,黏度116 Pa s,黏均分子质量为36 872左右。·     

柿子醋饮料的研制

本研究以柿子为主要原料,经果胶酶酶解后酒精发酵、醋酸发酵制成柿子果醋,再调配成柿子醋饮料.经单因素试验得出最佳的果胶酶酶解条件是温度55 ℃、加酶量0.02%、酶解时间90 min;经正交试验得出酒精发酵的条件是表观糖度为20%、接种量为10%、发酵温度为24 ℃条件下,发酵5 d;经正交试验得出醋酸发酵的条件是酒精含量8%、接种量10%、温度32 ℃的条件下,发酵7 d;经正交试验得出柿子醋饮料的最优配方是柿子醋用量9%、白砂糖用量6%、蜂蜜用量2.5%.由此工艺得出的柿子醋饮料呈柿红色,酸甜适中,具有柿子果香、浓郁的蜂蜜香气.     

基于Illumina PE300高通量测序的海南糟粕醋微生物多样性分析

目的 研究海南糟粕醋中微生物的多样性,分析海南糟粕醋在自然条件下贮藏时的优势菌及风险菌。方法 采用Illumina PE300高通量测序技术对海南糟粕醋中细菌和真菌群落进行多样性分析,扩增糟粕醋中细菌的16S rDNA和真菌的ITS序列。结果 细菌多样性测序获得306,600条序列, 130,745,424碱基(base pair, bp),505操作分类单元(operational taxonomic units, OTU),可归属为23门(phylum)、51纲(class)、115目(order)、191科(family)、312属(genus)、432种(species);真菌多样性测序获得612,015条序列, 132,784,567 bp, 27 OTU,可归属为3 phylum、7 class、12 order、18 family、24 genus、25 species。糟粕醋在自然条件下贮藏时,主要细菌属为:乳酸菌属(Lactobacillus)、棒杆菌属(Corynebacteriums)、乳酪短杆菌属(Brevibacterium)、芽孢杆菌属(Bacillus)、...     

茚三酮比色法测定CMA馏出物中氨基酸含量的研究

采用茚三酮比色法对木醋液制备环保型融雪剂过程中的馏出物中氨基酸进行分析,结果表明,馏出物中氨基酸的含量约为1.4 g/L,且不受活性炭用量的影响,馏出物应调整到弱酸性条件(pH=4左右),才能保证稳定的氨基酸含量.研究结果可为植物生长促进剂的开发提供理论依据,并将促进木醋液的综合利用和生物质能的开发.