咔唑比色法测定造纸法再造烟叶中的果胶含量

采用咔唑分光光度法对造纸法再造烟叶中的果胶含量进行了测定,通过实验对测定条件进行了优化。得到了最优的水解条件(H2SO4加入量6 mL、85℃水解15 min)和显色条件(咔唑乙醇溶液用量0.2 mL、25℃显色2h)。稳定性、精密度和加标回收实验均表明该法在造纸法再造烟叶果胶含量的测定中可以得到满意的结果。     

瓜儿豆胶和刺槐豆胶抑制阿斯巴甜甜感强度的机制探索

目前大分子水溶胶对于味觉物质的影响机制研究主要集中于胶体自身的性质以及胶体结构与味物质的相互作用.本文选择了食品中常用的瓜儿豆胶(GG)和刺槐豆胶(LBG),研究了这两种非离子水溶胶对甜味剂阿斯巴甜(APM)感官甜度的影响,并探索了其中的物理化学机制.感官实验结果表明,高浓度的瓜儿豆胶和刺槐豆胶对阿斯巴甜的甜度有抑制作用,且随着水溶胶浓度的增高,达到高分子临界交叠浓度C*后,抑制作用更明显.基于人工受体模型,利用等温滴定量热(ITC)技术发现,两种水溶胶存在条件下阿斯巴甜与受体模型相互作用的结合常数急剧减小.另外,通过对甜味剂存在下非离子水溶胶的水分分布、扩散性质的考察,发现随水溶胶浓度增加,体系的结合水含量均增多,尤其是水溶胶浓度达到临界交叠浓度(C*)后增多的现象更明显;同时,分子的扩散也受到了阻碍,从而导致阿斯巴甜感官甜度的降低.本研究表明,探索大分子水溶胶对甜味剂分子与受体结合差异性的影响、溶液中水分子的弛豫性质及赋存状态、结合体系的粘度及扩散性质的研究,为理解大分子水溶胶对甜味影响的物理化学机制提供更多的信息.     

Thermal analysis of the water uptake by hydrocolloids

Water uptakes by the hydrocolloids gelatin, pectin and sodium carboxymethylcellulose (NaCMC) and their mixtures, following storage at 20°C and 93% relative humidity (RH), were investigated using differential scanning calorimetry. An increase in water uptake was observed for each sample on storage. The majority of the moisture sorption occurred in the initial 2 h. Only non-freezable, bound water was present in gelatin, pectin and gelatin/pectin or NaCMC/pectin/gelatin mixtures during storage for 28 h. Loosely bound freezable and non-freezable, bound water were detected in NaCMC stored for 2 h. Water in mixtures of NaCMC/gelatin or NaCMC/pectin was predominately loosely bound freezable and non-freezable bound. The order of water uptake was gelatin<pectin/gelatin<pectin<NaCMC/pectin/gelatin<NaCMC/gelatin<NaCMC/pectin<NaCMC.     

HYDROCOLLOIDS AS EMULSIFYING AGENTS FOR OIL-IN-WATER EMULSIONS

Hydrocolloids are water-soluble biopolymers consisting of high molecular weight polysaccharides. For generations, these biopolymers were also termed gums or stabilizers imparting viscosity, gelification and long-term stability to food systems.

Some hydrocolloids were also considered as emulsifying agents, since they help to form and stabilize oil-in-water emulsions. Only in the last two decades questions have been raised as to the mode of their action in low viscosity and low concentrations dispersed systems consisting of oil and water.

Gum Arabic is the only gum in use in dilute emulsion systems which was proved to be a good emulsifier - adsorbing onto oil-water interfaces and imparting steric stabilization.

However, other gums have been known to reduce surface and interfacial tensions, to adsorb onto solid surfaces and to improve stability of oil-in-water emulsions. Only recently attention has been paid to the structure-surface activity relationship between the gums and their emulsification abilities. Galactomannans, xanthans, pectins, etc. are being considered as emulsifying agents, and correlation between their internal composition and activity are being studied.

This review will discuss the drawbacks and prospects of hydrocolloids as food emulsifying agents, as native hydrocolloids and as modified (chemically, enzymatically) macrobiopolymeric amphiphiles.     

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

This study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.     

A colorimetric method for the quantitation of galacturonic acid

A simple, colorimetric assay that is specific for galacturonic acid is presented. The assay uses sulfuric acid, carbazole, a controlled heat water bath, and a spectrophotometer. Galacturonic acid can be detected as free sugar or in polymer forms, such as pectin.     

Examination of the swelling of heat protective hydrocolloids by DSC

While the basic fermented (sour) milk products, such as yogurt and kefir can be produced only in live flora version, the post heat-treatment is preferred in their flavored variations to increase the storage time. Casein being in sour coagulum precipitates during heat-treatment; therefore protective colloids surrounding the protein should be used to prevent it. Protective colloids are plant extracts, the most known of them are pectin and amylopectin. Basic requirement of protective colloid effect is the lower swelling temperature of hydrocolloid than the temperature of precipitation of sour coagulum. In this work we have examined the precipitation of sour coagulum as a function of the type of lactic acid bacteria cultures applied during fermentation as well as the swelling of heat protective plant hydrocolloids as a function of the composition (mainly of sugar content) of medium. To investigate the precipitation of fermented coagulum skimmed milk was fermented with mesophilic butter culture, thermophilic yogurt culture as well as with exopolysaccharide (EPS)-producing Prebiolact-2 culture. Precipitation was indicated in the increase of great extent of viscosity. Amylopectin was dispersed into aqueous solution of pH 4.5, the saccharose concentration of which was changed during the investigation of the swelling of heat protective hydrocolloids. A definite exothermic peak was assigned to the swelling of hydrocolloids during the DSC experiments. We could conclude that the precipitation temperature was increasing in the mesophilic-thermophilic-EPS producing microbes line, i.e. the heat stability and swelling temperature of hydrocolloids depend on the saccharose content of aqueous medium and they increase with rising the concentration of saccharose.     

Enzyme assay for identification of pectin and pectin derivatives, based on recombinant pectate lyase.

A simple method was developed for fast identification of pectin, based on a recombinant endopectate lyase cloned from Aspergillus niger. When pectin was demethylated and treated with pectate lyase, beta-elimination occurred, resulting in a double bond between C-4 and C-5 in the galacturonic acid residue of the released nonreducing end. The formation of double bonds produced an increase in light absorption, which was detected at 235 nm. The assay was tested on pectin of different origins (apple, orange, sugar beet, sunflower, celery, lemon), pectin derivatives (amidated pectin), and speciality types such as low molecular weight and low %DE (degree of esterification, percentage of galacturonic acid groups esterified with methanol) pectin. The highest response was given by pectate (pectin with %DE< 5) and the lowest by pectin extracted from sugar beet. No other gums (carboxymethylcellulose, carrageenan, locust bean gum, tragacanth, gellan, tamarind, xanthan, amylogum, sodium alginate, or agar) gave any response. Members of IPPA (International Pectin Producers Association) have evaluated the validity of the assay in a ring test. All members of the Association were able to identify pectin from other gums in a blind test. The method can replace more laborious and ambiguous identification tests which exist today.     

Simultaneous determination of carbazole-based explosives in environmental waters by dispersive liquid—liquid microextraction coupled to HPLC with UV-Vis detection

Dispersive liquid-liquid microextraction as a rapid, simple and efficient method coupled with high performance liquid chromatography-UV-Vis detection was used for sample preparation and subsequent determination of carbazole, tri nitro carbazole (TrNC) and tetra nitro carbazole in water samples. The influence of several important variables on the extraction efficiency has been evaluated. The methods works best with chloroform as an extractant and acetonitrile as the dispersive solvent. Under optimum conditions, the calibration curve is linear in the range from 0.007 to 1.75?μg?mL^?1 for TNC, 0.006 to 1.52?μg?mL^?1 for TrNC, and 0.008–2.10?μg?mL^?1 for carbazole. The limits of detection (LODs; at a signal-to-noise ratio of 3), range from 1.7 to 1.1?ng?mL^?1, for TNC, TrNC and carbazole. Also, the relative standard deviations (RSD, n?=?6) for the extraction of TNC (at 174?ng?mL^?1), TrNC (at 151?ng?mL^?1) and carbazole (at 84?ng?mL^?1) vary between 4.1 and 5.2%. The enrichment factors range from 179 to 186. The method was successfully applied to the determination of TNC, TrNC and carbazole in environmental samples.

Evaluation of Adding Natural Gum to Pectin Extracted from Ecuadorian Citrus Peels as an Eco-Friendly Corrosion Inhibitor for Carbon Steel

The production and use of eco-friendly corrosion inhibitors allows valuable compounds contained in plant waste to be identified and repurposed while reducing the use of polluting synthetic substances. Pectin extracted from Tahiti limes (Citrus latifolia) and King mandarin (Citrus nobilis L.) in addition to natural gums—xanthan gum and latex from the “lechero” plant (Euphorbia laurifolia)—were used to create an eco-friendly corrosion inhibitor. The optimal extraction conditions for pectin were determined from different combinations of pH, temperature, and time in a 2³ factorial design and evaluated according to the obtained pectin yield. The highest pectin extraction yields (38.10% and 41.20% from King mandarin and lime, respectively) were reached at pH = 1, 85 °C, and 2 h. Extraction of pectic compounds was confirmed using Fourier-transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetry analyses. Subsequently, a simplex-centroid mixture design was applied to determine the formulation of extracted pectin and natural gums that achieved the highest corrosion inhibitor effect (linear polarization and weight loss methods in NACE 1D-196 saline media using API-5LX52 carbon steel). Impedance spectroscopy analysis showed that the addition of xanthan gum to pectin (formulation 50% pectin–50% xanthan gum) improved the corrosion inhibitor effect from 29.20 to 78.21% at 400 ppm due to higher adsorption of inhibitory molecules on the metal surface.     

羟丙基瓜尔胶中羟丙基摩尔取代度以及取代位置的表征

本文探索了表征羟丙基瓜尔胶(HPG)中羟丙基摩尔取代度(MS)以及取代位置的化学方法.当反应温度为110℃、反应时间为14h以及HPG中羟基与对甲苯磺酸-乙酸酐摩尔比为1:3.5时,用对甲苯磺酸-乙酸酐化学法和气相色谱法可准确测定HPG的羟丙基MS,与1H-NMR测定结果相对误差小于10%.在pH=10.30和0℃的条件下,瓜尔胶的伯羟基被2,2,6,6-四甲基哌啶氮--氧化物(TEMPO)-NaClO-NaBr体系选择性氧化成羧基,由此可表征羟丙基链段的取代位置.     

Hydrocolloid gels of polysaccharides and proteins

Recent developments from 1997 to 2000 in hydrocolloid gels which consist of dispersed phase (polysaccharide or protein) and dispersing medium (water) are reviewed in the present paper. Gels and gelling processes of polysaccharides such as gellan gum, methylcellulose, xyloglucan, curdlan, konjac glucomannan and starch are described. Fluid gels and galactomannan gels prepared by freeze-thaw cycling are also described. Effects of pH and ionic strength on the gelation of proteins such as casein and β-lactoglobulin are described. Fractal treatment is introduced to study the structure–property relationship for globular protein gels. Gels formed by different hydrocolloids are also described briefly.     

Derivation of hydroxamic acid from pectin and its applications in colorimetric determination

A hydroxamic acid (HX) derivative of pectin was prepared, and its potential application to simple colorimetric determination of polysaccharides was investigated. The coupling reaction between pectin and hydroxylamine (HA) progresses in the presence of 1-cyclohexyl-3-(2-morpholinoethyl) carbodiimide metho-p-toluenesulfonate (CMEC). The calibration curve for pectin showed good agreement and the lower limit of detection was 0.5 mg. This is a very simple and rapid determination method, which does not require tedious pre-treatment, for polysaccharides containing carboxyl groups.     

Gas chromatographic determination of polysaccharide gums in foods after hydrolysis and derivatization

A gas chromatographic method was evaluated for the determination of food grade gums in dairy products, salad dressings and meat sauces. The gums studied were tragacanth, karaya, ghatti, carob, guar, arabic and xanthan gum. The extraction method included removal of fat followed by starch degradation then precipitation of protein. The isolated gums were hydrolysed with trifluoroacetic acid and the resulting neutral monosaccharides converted to their aldonitrile acetate derivatives for determination by gas chromatography. Recoveries from thirteen different commodities averaged 85%. However, the recovery of guar gum from ice cream and cold pack cheese was 42 and 50%, respectively. In a comparison of enzyme hydrolysis and iodine complexation for the removal of starch the former was simpler and provided cleaner extracts than the iodine treatment. Both gave similar results.     

Influence of the tannin structure on the disruption effect of carbohydrates on protein-tannin aggregates

The disrupting effect of three different ionic carbohydrates (xanthan, pectin and gum arabic) on the formation of tannin-protein insoluble aggregates was assessed by nephelometry using bovine serum albumin (BSA) and several procyanidin fractions previously extracted from grape seeds. The presence in solution of any of the carbohydrates studied was found to restrain the formation of insoluble protein-tannin aggregates for every procyanidin fraction used. Xanthan was the most effective carbohydrate, whereas gum arabic was the least effective. The present work has revealed that the disrupting effect of carbohydrates is quite different depending on the procyanidin structure complexity. In general, the three carbohydrates studied revealed a similar trend in that their disrupting effect on tannin-BSA aggregate formation decreased with increase of the procyanidin degree of polymerization.     

Effect of hydrocolloids on starch thermal transitions,as measured by DSC

Differential scanning calorimetry (DSC) was used to analyze the influence of different hydrocolloids (xanthan, guar, and locust bean gums, carboxymethylcellulose and sodium alginate) on the gelatinization of corn starch in systems with starch concentration ranging between 0.1 and 0.7 g starch/g mixture. The reduction of available water produced a shift in gelatinization temperature, especially of the conclusion temperature. The effect was more marked for ionic hydrocolloids. The influence of hydrocolloids on glass transition temperature (T _g) of gelatinized starch suspensions and on the glass transition temperature of the maximally freeze-concentrated solute/unfrozen water matrix (T _g) was also studied.T _g onset values ranged between –4.5 and –5.5C for corn starch pastes with and without hydrocolloids. Those hydrocolloids that increased the viscosity of the unfrozen matrix inhibited additional ice formation during thawing (devitrification).Starch concentration and final heating temperature were found to be relevant factors affecting the kinetics of amylopectin retrogradation during frozen storage at –4C. Xanthan gum failed to prevent amylopectin retrogradation; this observation could be attributed to the fact that gums act outside the starch granule, while amylopectin retrogradation takes place within the granule.     

催化柴油中含氮化合物类型分布的气相色谱分析方法

建立了催化柴油馏分中各种含氮化合物类型分布的气相色谱-氮化学发光检测分析方法,考察了色谱条件对各种含氮化合物分离的影响。采用Al2O3柱富集催化柴油中的含氮化合物,辅以气相色谱-质谱检测器以及部分含氮化合物标准样品对某催化柴油中的80多个含氮化合物进行了定性(或归类)。以N,N-二甲基苯胺、三丁基胺、喹啉、吲哚、咔唑作为标准样品,考察了各种含氮化合物在氮化学发光检测器上的响应,以吲哚为参照,各含氮化合物的相对响应因子为0.97～1.07,表明含氮化合物的响应与其类型无关。氮的质量浓度在1.0～600 mg/L范围内,含氮化合物的峰面积与质量浓度有良好的线性响应,线性相关系数达0.998。催化柴油中几种含氮化合物(吲哚、C2-吲哚、咔唑、1-甲基咔唑、1,8-二甲基咔唑)含量测定值的相对标准偏差均小于8%。当信噪比(S/N)为3时,测得咔唑氮的检出限为1.0 mg/L。苯胺、喹啉、吲哚、咔唑等4种含氮化合物的加标回收率为89.5%～99.8%。该方法可用于不同来源和不同加工工艺的柴油馏分中各种含氮化合物类型分布的研究。     

In situ stabilization of Pd(0) nanoparticles into a mixture of natural carbohydrate beads: A novel and highly efficient heterogeneous catalyst system for Heck coupling reactions

A convenient, mild and cost‐effective synthesis of palladium nanoparticles stabilized by a mixture of natural carbohydrate beads (gum arabic and pectin) as a new bio‐organometallic catalyst is reported. Powder X‐ray diffraction, transmission and scanning electron microscopies and energy‐dispersive X‐ray and UV–visible spectroscopies were employed to characterize this supported Pd nanoparticles/gum arabic/pectin catalyst. The nanocatalyst exhibited efficient activity in Mizoroki–Heck cross‐coupling reactions between various aryl halides and n ‐butyl acrylate under solvent‐free conditions. The catalyst can easily be recovered from the reaction system and reused several times with high yields. The products were obtained in short reaction times with excellent yields.     

咔唑、蒽和苝的同时恒能量同步荧光法分析

建立了咔唑、蒽和苝的同时恒能量同步荧光分析法。对方法的优越性进行了比较说明。实验是在自制带恒能量扫描多功能荧光分光计上进行的。咔唑、蒽和苝的检测限分别为1ng/ml、0.8ng/ml和0.5ng/ml,相对标准偏差不大于4.4％。     

Identification and semi-quantitative determination of gum Arabic in wines by GC-MS and size exclusion chromatography

A method for the identification and the semi-quantitative determination of the food additive gum Arabic in wines is described. Tests carried out on solutions spiked with known amounts of wine and gum Arabic polysaccharides allowed to define the suitable conditions for their quantitative precipitation and size exclusion analysis. CG-MS analyses of the different recovered fractions allowed to discriminate between gum Arabic and wine polysaccharides through the identification of glucose and mannose present only in wine polysaccharides. The proposed method was based on the wine polysaccharides free peak area obtained by size exclusion chromatography. The same cut-off time was always used both in the preparation of the calibration plot and in the analysis of the real samples. Gum Arabic was determined in a ratio of 1/10 w/w with wine polysaccharides with a detection limit of 0.074 mg ml(-1) which is lower than the lowest gum Arabic amount usually added into wines. Owing to the moderately low natural variability of the gum Arabic standards the described procedure is suitable for a semi-quantitative analysis even if its accuracy allowed a quite reliable determination of the gum Arabic amount usually added to wine.