Flavor Fade in Peanuts During Short-term Storage

ABSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease ( P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference ( P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased ( P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase ( P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease ( P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases ( P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.     

Preparation and Evaluation of 2-(Allylthio)Pyrazine-Loaded Lipid Emulsion with Enhanced Stability and Liver Targeting

To develop 2-(allylthio)pyrazine (2-AP)-loaded lipid emulsion for parenteral administration, various lipid emulsions were prepared with soybean oil, lecithin, and other carriers using homogenization method, and their physical stabilities were investigated by measuring their droplet sizes. The pharmacokinetics and tissue distribution of 2-AP in lipid emulsion after intravenous administration to rats were evaluated compared with 2-AP in solution. 2-AP was lipophilic, sparingly water-soluble, and unstable in aqueous medium. The 2-AP-loaded lipid emulsion composed of 1% of 2-AP, 4% of soybean oil, 4% of lecithin, and 91% of water was physically and chemically stable for at least 8 weeks. It gave significantly faster clearance of 2-AP and higher affinity to the organs, especially the liver, compared with the 2-AP in solution, suggesting that it could selectively deliver 2-AP to the liver. Thus, the lipid emulsion with soybean oil and lecithin could be used as a potential dosage form with the liver-targeting property and enhanced stability of sparingly water-soluble 2-AP.     

5H-5-甲基-6,7-二氢环戊并吡嗪的研究进展

5-甲基-6,7-二氢-5H-环戊并吡嗪是吡嗪的衍生物,作为一种新型的香精,它具有稳定的坚果特征香韵,复配范围广,在食品中应用的范围广泛。综述了5-甲基-6,7-二氢-5H-环戊并吡嗪的性质、合成方法及其应用。重点叙述了5-甲基-6,7-二氢-5H-环戊并吡嗪的性质及其合成方法。     

高效液相色谱法快速测定白酒中8种吡嗪类化合物

建立高效液相色谱-荧光检测器（HPLC-FLD）快速测定白酒中8种吡嗪类化合物含量的方法,并优化样品前处理方法和HPLC色谱条件。结果表明,最佳色谱条件为Phenomenon Gemini 5μ C6-Phenyl 110A色谱柱（250 mm×4.6 mm）;流动相A为乙腈,B为0.1%磷酸水溶液（pH=2.1）,梯度洗脱;流速为1.0 mL/min;激发波长280 nm,发射波长348 nm。标准曲线相关系数R2为0.991～0.998,检出限为0.05～0.24 μg/mL,重复性试验结果相对标准偏差（RSD）为1.82%～3.83%,精密度试验结果RSD为1.04%～2.49%,样品加标回收率为86.7%～99.0%。该方法操作简单、快捷,精密度和准确度高,重复性好,能同时将白酒中8种吡嗪类化合物完全分离,可用于白酒中吡嗪类化合物的检测。     

5,6-二氨基呋咱并[3,4-b]吡嗪-4,7-二氧化物（DAFPO）的合成、结构及性能

新型高能不敏感含能材料的合成对于武器装备能量水平和安全性的提升有重要意义。以5,6-二氨基呋咱并[3,4-b]吡嗪为原料,经氧化反应首次合成了5,6-二氨基呋咱并[3,4-b]吡嗪-4,7-二氧化物(DAFPO),用核磁共振(氢谱、碳谱、氮谱)、红外光谱和元素分析对其进行了表征。以乙酸乙酿为溶剂使用缓慢蒸发法获得了DAFPO-2H_2O的单晶,利用X-射线单晶衍射和Hirshfeld表面分析完成了结构解析和分子间相互作用研究。结果表明,DAFPO·2H_2O属正交晶系,Pna2_1空间群,296 K下晶体密度1.806 g·cm~(-3),分子间存在较强的O…H和N…H氢键作用。使用差示扫描量热法(DSC)和热失重法(TG/DTG)进行热分析,结果显示其热分解峰温为131.8℃。基于原子化反应利用Gaussian 09计算DAFPO的固相生成热为753.5 kJ·mol~(-1),由气体膨胀置换法测得其密度1.86 g·cm~(-3),使用EXPLO5预测其理论爆速和理论爆压分别为8836 m·s~(-1)和36.0 GPa,采用BAM标准方法测得其撞击感度大于40 J,摩擦感度大于360 N。性能研究结果表明,DAFPO是一种兼具较高能量水平和优良安全性能的新型不敏感含能材料。     

Modification of maillard browning in a microwaved glucose/glycine model system by water-soluble natural antioxidants and foods containing them

Inhibition of pyrazine formation by natural antioxidants and the foods containing them was measured in a microwaved glucose/glycine model system. Inhibition of lipid oxidation by the same materials was assayed in both bulk and emulsion systems. Pyrazines were determined by solid-phase micro extraction followed by GC. Lipid oxidation volatiles were assayed by polyamide fluorescence produced by either a bulk oil display or a hematin- or 2,2′-azobis-(2-amidino=propane) dihydrochloride-accelerated lecithin or fish oil emulsion. It was shown that (i) the inhibition of pyrazine formation depends on high concentrations of water-soluble antioxidants; (ii) such antioxidants occur naturally in some foods and are usually polyphenols; (iii) during pyrazine inhibition, oxidized polyphenols show enhanced nonfluorescing browning similar to enzymic browning products; (iv) monophenols, which structurally cannot form quinone polymers on oxidation, inhibit pyrazines with less browning; (v) during the final pyrazine-forming phase of the Maillard reaction, polyphenolics and reducing agents such as glutathione and ascorbic acid are partially consumed with some nutritional loss; (vi) fruit powders of grape seed, grape skin, and red wine are highly pyrazine-inhibitory, steeped blueberry strongly so, but plum purees are moderately pro-pyrazine, and freeze-dried vegetables strongly pro-pyrazine; and (vii) black and green tea infusions are highly inhibitory, whereas spices have mixed effects.     

高热稳定和低感度多环类含能材料的设计与合成（英）

发展具有高能、低感、高热稳定性的新型含能材料是人们一直追求的目标。本研究设计、合成了一系列基于四唑连4,8-双呋咱并[3,4-b,e]吡嗪（DFP）的含能离子盐。含能离子盐具有优异的综合性能,如热分解温度较高（T_d：> 260 ℃）,感度较低（IS≥ 20 J,FS≥360 N）和爆速较高等（D > 8800 m·s^-1）。值得特别指出的是,化合物4e的热分解温度高达314 ℃,并且其爆速及撞击感度分别为9005 m·s^-1和25 J,是一种极具潜力的钝感高能量密度材料。     

双呋咱并吡嗪的两种N氨基衍生物合成及性能（英）

Two energetic compounds——4-aminodifurazano[3,4-b,e]pyrazine( ADFP) and 4,8-diaminodifurazano[3,4-b,e]pyrazine( DADFP) w ere prepared via N-amination reaction and their structures w ere characterized by IR,1HNMR,13CNMR,MS and elemental analysis. T he themal properties of ADFP and DADFP w ere analyzed by differential scanning calorimetry and thermogravimetry techniques. R esults show that DADFP melts concomitantly w ith decomposition at 284. 3 ℃. T he melting point of ADFP is 218. 1 ℃ and its first decomposition temperature is 247. 1 ℃,w hich indicate that ADFP and DADFP have good thermal stability.     

高温大曲中产吡嗪芽孢杆菌的分离鉴定及发酵产物分析

该试验从高温大曲中筛选产吡嗪芽孢杆菌（Bacillus）,通过形态观察及磷脂脂肪酸（PLFA）分析对其进行鉴定,并采用发酵试验分析其代谢产物。共筛选出3株芽孢杆菌,即菌株B1、B2、B3。经分析鉴定后得出：菌株B1为蜡样芽孢杆菌（Bacillus cereus）;菌株B2和B3为萎缩芽孢杆菌（Bacillus atrophaeus）。3株菌发酵产物分析结果表明,在液态发酵条件下3株菌发酵产吡嗪,其中菌株B2和B3发酵产物中吡嗪相对含量较高,均＞60%;固态发酵条件下生成吡嗪前体物质3-羟基-2-丁酮,且发酵产物中相对含量均＞75%。表明这3株芽孢杆菌对酱香型白酒风味物质的产生有着一定的影响。     

一维链状铁(Ⅱ)配合物的合成、晶体结构及量子化学研究

将磺胺甲氧吡嗪与六水合三氯化铁(Ⅲ)在水(溶剂)热条件下反应,获得了一维链状铁(Ⅱ)配合物的单晶。用元素分析、X-射线单晶衍射对其结构进行了表征,结果表明配合物为稍扭曲的八面体构型。水热合成过程中磺胺甲氧吡嗪配体分子多处发生了断裂及选择性氧化,密度泛函理论键裂解能的计算确定了磺胺甲氧吡嗪的断裂位点。对配合物的量子化学计算表明配合物中金属Fe为+2价,这与晶体结构的讨论一致,进一步的电荷布局分析结果与晶体结构中的配位情况相符。