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521.
Mangifera indica L. (mango) is said to be the king of fruits due to its rich nutritional properties and mainly originates from the Indian sub‐continent. The consumption pattern of the mangoes has increased drastically, due to which, many ripening practices/agents were used to make it ready‐to‐eat fruit or juice for the consumers. The fruit quality and metabolic composition are said to be altered due to different ripening agents/practices. The present communication mainly deals to understand the metabolic perturbations in mango fruits due to different ripening practices/agents (room temperature ripening, ethylene, and calcium carbide) using gas chromatography ‐ mass spectrometry based metabolomics. The partial least square‐discriminant analysis has found 16 differential metabolites for different ripening agents/practices which are belong to the classes of amino acids, fatty acids, sugars, and polyols. Four metabolic pathways were found to alter in the fruit metabolome due to different ripening agents/practices. Fructose, glucose, and galactose were found to be significantly up‐regulated due to calcium carbide ripening in comparison to other ripening agents/practices. Overall findings from the present study advocates that mass spectrometry based metabolomics can be valuable tool to understand the fruit quality and safety with respect to consumer health.  相似文献   
522.
卫强  刘洁 《应用化学》2016,33(6):719-726
研究了大叶黄杨叶、茎、果挥发油的化学成分及抗病毒活性。 采用超临界二氧化碳萃取,应用气相色谱-质谱联用(GC-MS) 法鉴定挥发油化学成分,考察体外抗病毒作用。 共鉴定133个化合物,大叶黄杨叶挥发油中主要有2-乙氧丙烷(41.92%)、(E)-2-己烯-1-醇(17.8%)、 (E)-香叶醇(7.86%)、甲基环己烷(6.60%)等;大叶黄杨茎挥发油中主要有甲氧基苯基肟(33.10%)、二十八烷(14.34%)、α-甲基-α-[4-甲基-3-戊烯基]环氧乙烷甲醇(12.48%)、甲苯(11.88%)、二十一烷(7.74%) 等;大叶黄杨果挥发油中主要有苯甲醛(15.52%)、甲苯(15.03%)、甲基环己烷(14.76%)、(Z)-3-己烯-1-醇(10.98%)等。 大叶黄杨叶、茎、果的环己烷、乙醚萃取挥发油对特定病毒有显著抑制效果。 大叶黄杨叶、茎、果中挥发油萃取部位成分差异明显,有特定抗病毒活性。  相似文献   
523.
An improved quantum-behaved particle swarm optimization (IQPSO) algorithm is employed to determine aerosol size distribution (ASD). The direct problem is solved using the anomalous diffraction approximation and Lambert–Beer's Law. Compared with the standard particle swarm optimization algorithm, the stochastic particle size optimization algorithm and the original QPSO, our IQPSO has faster convergence speed and higher accuracy within a smaller number of generations. Optimization parameters for the IQPSO were also evaluated; we recommend using four measurement wavelengths and 50 particles. Size distributions of various aerosol types were estimated using the IQPSO under dependent and independent models. Finally, experimental ASDs at different locations in Harbin were recovered using the IQPSO. All our results confirm that the IQPSO algorithm is an effective and reliable technique for estimating ASD.  相似文献   
524.
利用荧光分光光度计对典型食品果汁(苹果汁和桃汁)与百菌清混合体系进行了荧光光谱检测,发现在352 nm处有明显百菌清药物特征峰。对混合体系的荧光发射光谱和其导数光谱进行回归分析建模,得到果汁中百菌清浓度和荧光强度之间的预测模型函数。在两种光谱模式下所建指数预测模型函数相关系数都高于0.99,优于线性模型函数;针对两种果汁,原始光谱模式下所建指数模型函数平均回收率分别为101%和100%,线性模型平均回收率分别为110%和118%;导数光谱模式下,两种果汁中百菌清指数函数预测模型平均回收率分别为101%和102%,而线性模型平均回收率分别为109%和120%。研究结果表明可以通过荧光光谱法直接实现果汁中百菌清残留检测,且指数函数预测模型优于线性模型,同时表明在果汁-百菌清混合体系的农药残留定量预测中,导数荧光光谱方法并无显著优势,可直接选用荧光原始光谱建模分析。  相似文献   
525.
ABSTRACT

Freshly squeezed commercially available beetroot juice, a popular beverage in Poland, is a good source of betalains, but as a root vegetable can contain undesirable microflora from the soil. The objective of this study was to investigate the effect of new preservation technique, high hydrostatic pressure, on the beetroot juice quality. Samples of beetroot juice were treated with pressure 300, 400 and 500?MPa/20°C/up to 10 min. Reduction in the total count of spoilage microorganisms reached 3.8, 4.1 and 4.5 log cfu/mL, depending on the pressure. After this treatment beetroot juice showed a 11.3–12.2% decrease in betacyanins content and 7.7–8.9% in betaxanthins content. A significant reduction of the number of spoilage microorganisms with a slight degradation of pigments indicates the possibility of industrial application of high pressure to the preservation of beetroot juice.  相似文献   
526.
This study shows the effects of the Tween 60 emulsifier at different concentrations on the aqueous emulsion containing 5% of Pistacia lentiscus fruit oil. The rheological behavior and the droplet size distribution of cosmetic oil-in-water emulsions were investigated. This investigation was carried out by analyzing the shear flow and dynamic oscillatory followed by microscopic analysis and physical stability study for 24?hours and 4 months. During the period of 4 months, the emulsions were stored in a refrigerator at a semi-low temperature 12?°C. The physical stability test showed that the sample not emulsified yielded a creaming process after a short aging time. Flow curves of emulsions prepared with TW 60 exhibited a non-linear relationship between the shear stress σ and shear rate γ ?, which implies that the Herschel–Bulkley rheological model was the appropriate model for the shear flow. The increase of emulsifier quantities leading to an increase in the internal structure coherence, whereas the excess quantity affects the structure. Therefore, the optimal quantity proposed was 3.47%. Furthermore, the storage time at a semi-low temperature performed the stability and maintain the structure of emulsions.  相似文献   
527.
为实现市售橙汁饮品的有效鉴别,在分析与比较100%橙汁与橙汁饮料两类饮品荧光特性差异的基础上,采用主成分分析结合欧氏距离(PCA-ED)的方法对市售橙汁饮品进行定性鉴别,效果良好。同时,利用荧光光谱结合偏最小二乘回归(PLSR)方法建立市售橙汁饮品中橙汁含量的估测模型,PLSR多元校正模型的相关系数r为0.997,校正均方根误差为0.87%,预测均方根误差为2.05%,实验结果表明,校正模型较准确地反映了市售橙汁饮品中的真实橙汁含量。通过采用荧光光谱结合化学计量学方法从定性与定量两方面对市售橙汁饮品的鉴别方法进行探究,研究结果可为市售橙汁饮品的鉴别与掺伪检测提供一种新的思路,也可为橙汁原料的品质控制提供一定的参考依据。  相似文献   
528.
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.  相似文献   
529.
国振  符惠  李秀琴  张庆合 《色谱》2013,31(12):1194-1200
建立了橙汁中苯甲酸含量的高效液相色谱-紫外检测(HPLC-UV)和液相色谱-同位素稀释质谱法(LC-IDMS)两种准确测定方法,应用于亚太计量规划组织(Asia Pacific Metrology Programme,APMP)开展的橙汁中苯甲酸含量测定的国际比对(APMP.QM-P23),取得了满意的结果,对我国在相关领域的国际计量等效互认提供了有力的支持。本研究着重考察了色谱分离条件和样品预处理条件对测定结果的影响,对两种方法测定比对样品结果的不确定度进行了详细分析研究。HPLC-UV方法的检出限(信噪比大于3)为0.75 mg/kg,在100 mg/kg添加水平下,橙汁中苯甲酸的平均回收率为99.4%;LC-IDMS方法的检出限为0.05 mg/kg,在相同浓度添加水平下,苯甲酸的平均回收率为99.6%。采用两种方法同时对样品进行测定,比对报出结果苯甲酸含量为(102.0±2.1)mg/kg(包含因子k=2)。两种方法均简单、准确、可靠,且具有较好的重现性,LC-IDMS方法由于灵敏度高更适合于橙汁中微量苯甲酸的测定。  相似文献   
530.
研究了山梨酸钾在水溶液和橙汁中的荧光特性,结果表明在两种溶液中山梨酸钾的荧光特性虽然有很大的区别,但是它们的荧光特征峰都存在于λex/λem=375/490 nm。从二维荧光光谱可以看出,橙汁中山梨酸钾的浓度和相对荧光强度关系错综复杂,两者不再满足线性关系。为了准确测定橙汁中山梨酸钾的浓度,提出了一种微粒群(PSO)算法优化的误差逆向传播(BP)神经网络的新方法。两组预测浓度的相对误差分别为1.83%和1.53%,预测结果表明该方法具有可行性。在浓度范围为0.1~2.0 g·L-1内,PSO-BP神经网络能够完成橙汁中梨酸钾浓度的准确测定。  相似文献   
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