地毯有机挥发物的ETC-ATD-GC/MS联用测试法

采用环境测试舱(ETC)、自动热脱附仪(ATD)和气相色谱/质谱(GC/MS)联用技术,建立了地毯中13种挥发性有机物(VOCs)的分析方法。该方法对VOCs单体的最小检出限(LODs)范围为0.008～0.4μg/m~3,方法的加标回收率为90%～106%,相对标准偏差(RSD)小于11%。将该方法用于多种市售地毯的VOCs测试,发现地毯释放VOCs的种类,与地毯底层材料有较大关联,沥青底胶层的方块地毯释放出较多的2-乙基-1-己醇,黄麻背衬地毯和聚酯背衬地毯释放出较多的苯乙烯和4-苯基环己烯,而薄层聚丙烯背衬地毯则释放出较多的直链或支链烷烃。     

Case study of the relationship between fungi and bacteria associated with high-molecular-weight polycyclic aromatic hydrocarbon degradation

Although bacteria play dominant roles in microbial bioremediation, few of them have been reported that were capable of utilizing high-molecular-weight (HMW) organic pollutants as their sole sources of carbon and energy. However, many soil fungi can metabolize those of pollutants, although they rarely complete mineralization. In this paper, we investigated the dynamic relationship between fungi and bacteria associated with degradation of HMW-polycyclic aromatic hydrocarbons (PAHs). Artificial fungal-bacterial mixed cultures were constructed to simulate the environment of actual polluted sites. Four bacterial strains and seven fungal strains were isolated that related to the removal of phenanthrene, fluoranthene and pyrene in the soil. Furthermore, these strains were used to create mixed culture of bacteria (Bact-mix), mixed culture of fungi (Fung-mix), fungal-bacterial co-cultures (Fung-Bact), respectively. The maximal pyrene removal rate (67%, 28days) was observed in the Fung-Bact, compared with cultures of Fung-mix (39%) and Bact-mix (56%). The same tendency was also indicated in the degradation of phenanthrene and fluoranthene. In addition, a dynamic relationship during the degradation process between fungi and bacteria was monitored through using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method.     

Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains

Lactobacillus plantarum is the main species responsible for the spontaneous fermentation of Spanish-style green olives. Olives and virgin oil provide a rich source of phenolic compounds. This study was designed to evaluate inhibitory growth activities of nine olive phenolic compounds against four L. plantarum strains isolated from different sources, and to explore the L. plantarum metabolic activities against these phenolic compounds. None of the nine compounds assayed (oleuropein, hydroxytyrosol, tyrosol, as well as vanillic, p-hydroxybenzoic, sinapic, syringic, protocatechuic and cinnamic acids) inhibited L. plantarum growth at the concentration found in olive products. Oleuropein and tyrosol concentrations higher than 100 mM were needed to inhibit L. plantarum growth. On the other hand, sinapic and syringic acid showed the highest inhibitory activity since concentrations ranging from 12.5 to 50 mM inhibited L. plantarum growth in all the strains analyzed. Among the nine compounds assayed, only oleuropein and protocatechuic acid were metabolized by L. plantarum strains grown in the presence of these compounds. Oleuropein was metabolized mainly to hydroxytyrosol, while protocatechuic acid was decarboxylated to catechol. Metabolism of oleuropein was carried out by inducible enzymes since a cell-free extract from a culture grown in the absence of oleuropein was unable to metabolize it. Independent of their isolation source, the four L. plantarum strains analysed showed similar behaviour in relation to the inhibitory activity of phenolic compounds, as well as their ability to metabolize these compounds.     

Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

BACKGROUND: Supercritical carbon dioxide (SC‐CO₂) technology is being used in an increasing number of food‐manufacturing applications; however, its effect on the Maillard reaction is not well studied. The objective of this study was to investigate the effect of SC‐CO₂ treatment (140 °C, 40 MPa) on the Maillard reaction of an aqueous ribose–cysteine model system under varying pH conditions (5.6, 7.0 and 8.0), with emphasis on the formation of volatile compounds. RESULTS: SC‐CO₂ had a suppressing effect on the browning stages of the reaction under acidic and neutral pH conditions, while it appeared to have an accelerating effect at pH 8.0. Over 70 volatile compounds were positively identified from the headspace of the model system by gas chromatography–mass spectrometry. The volatiles were dominated by sulfur‐containing compounds including thiophenes and fused bicyclic sulfur‐containing compounds under all experimental conditions. Several compounds, including 2‐methyl‐3‐furanthiol, 2‐furanmethanethiol, 3‐thiophenethiol, and 2‐methyl‐3‐thiophenethiol, and one of the intermediates, furfural, were generated in much higher amounts in the SC‐CO₂‐treated samples, especially at alkaline and neutral pH values. CONCLUSION: SC‐CO₂ treatment was inhibitory to the formation of most volatiles in the Maillard reaction, but enhanced the formation of some intermediates and well‐known meaty flavoured compounds. Copyright © 2007 Society of Chemical Industry     

An overview of solid‐phase extraction of food flavor compounds and chemical residues

Abstract

Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfully replaced many tedious conventional methods of isolation and extraction of various chemicals in food, environmental, pharmaceutical, and biological samples. Sample preparation and concentration via SPE can be achieved in a one‐step extraction, and the methodology is appropriate for isolating trace amounts of chemical compounds from complex matrices. This paper gives an overview on the use of SPE as a sample preparation tool for the isolation of flavor compounds and chemical residues in food. Applying SPE in the areas of food science and agriculture will be valuable in assuring the safety and quality of our food products.     

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study has examined the effect of this technique on the volatile composition of two red single variety wines during two successive vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months. The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood. A varietal and vintage effect was also observed for some of the compounds studied.     

建立禁用芳香胺数据库对偶氮染料检测的意义

探讨如何建立禁用芳香胺数据库,通过使用数据库减少禁用偶氮染料的检测时间,提高检测的准确度,避免检测过程中假阳性问题。     

鱼腥草挥发性成分的定量结构与保留指数相关性研究

为研究鱼腥草挥发性成分的构效关系,采用分子连接性指数、分子形状指数和电性拓扑态指数表征鱼腥草挥发性成分的分子结构,用多元线性回归/ 逐步回归对模型变量进行筛选,建立定量结构- 保留相关性模型,基于多元回归获得对鱼腥草挥发性成分的保留指数(RI)作出精确估算的保留相关模型,得到回归方程的相关系数达到0.991。利用留一法检验模型稳定性和预测能力,检验的相关系数均在0.99 以上,结果表明,分子连接性指数、分子形状指数和电性拓扑态指数能合理和有效的表征鱼腥草挥发性成分的保留指数。