The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly the drying time, reduce the energy consumption and affect positively the quality factors. Each of the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs. Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on convective drying assessed by such phenomena as “heating effect”, “vibration effect” and “synergistic effect” are presented.     

Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices

Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce.     

非局部变分修复法去除高密度椒盐噪声

分析了中值滤波及其改进型算法在处理高密度椒盐噪声时效果不理想的原因,采用变分修复方法来去除高密度椒盐噪声,基于现有的全变差修复模型提出了非局部全变差修复模型。该模型利用椒盐噪声特点(均匀分布、灰度值为0或255),将噪声点看成是图像中遗失或是破损的点,首先在图像中寻找与噪声点邻域相似的区域,将相似区域的中心像素作为噪声点新的邻域然后对其插值,把图像降噪问题转化为图像修复问题,从而达到去除高密度噪声的目的。实验结果表明:该模型对噪声密度为90%的彩色和灰度图像去噪后,其峰值信噪比为22.85和28.77,在客观评价标准方面优于中值滤波及其改进型算法。该模型能有效去除高密度下的椒盐噪声并较好地恢复图像细节,为图像去除高密度噪声提供了一种新的途径。     

火焰原子吸收光谱法连续测定辣椒中的铜、锌、铁、锰

研究了辣椒中金属元素的含量和火焰原子吸收光谱法在同一体系中测定辣椒中微量元素铜、锌、铁、锰的方法,考察了硝酸、过氧化氢的不同用量的影响和在同一体系中铜、铁、锌、锰的相互干扰。为其进一步利用提供了一定依据,取得了较理想的效果。     

电喷雾解析电离质谱法对食品中苏丹红染料的快速检测

将电喷雾解析电离质谱法应用于偶氮类染料的表面解析电离质谱法研究,在优化实验条件后,应用甲醇-水-醋酸(49∶49∶2,V/V)混合溶液作为喷雾溶剂,在不需要样品预处理的情况下,成功地测定了辣椒面、番茄酱、火腿肠、鸡蛋饼中微量的苏丹红类染料,并且应用串联质谱法对测定结果进行了鉴定,排除了测定结果的假阳性。在辣椒面、番茄酱、火腿肠、鸡蛋饼中苏丹红1号的检出限分别0.01 pg/mm2、0.02 pg/mm2、0.02 pg/mm2和1.0 pg/mm2。单个样品的测定时间约1 m in,如果配合小型质谱仪,则可能对食品中的苏丹红类染料进行现场快速测定。     

Switchable‐hydrophilicity solvent liquid‐liquid microextraction versus dispersive liquid‐liquid microextraction prior to HPLC‐UV for the determination and isolation of piperine from Piper nigrum L

Switchable‐hydrophilicity solvent liquid‐liquid microextraction and dispersive liquid‐liquid microextraction were compared for the extraction of piperine from Piper nigrum L. prior to its analysis by using high‐performance liquid chromatography with UV detection. Under optimum conditions, limits of detection and quantitation were found as 0.2–0.6 and 0.7–2.0 μg/mg with the two methods, respectively. Calibration graphs showed good linearity with coefficients of determination (R²) higher than 0.9962 and percentage relative standard deviations lower than 6.8%. Both methods were efficiently used for the extraction of piperine from black and white pepper samples from different origins and percentage relative recoveries ranged between 90.0 and 106.0%. The results showed that switchable‐hydrophilicity solvent liquid‐liquid microextraction is a better alternative to dispersive liquid‐liquid microextraction for the routine analysis of piperine in food samples. A novel scaled‐up dispersive liquid‐liquid microextraction method was also proposed for the isolation of piperine providing a yield of 102.9 ± 4.9% and purity higher than 98.0% as revealed by NMR spectroscopy.     

Determination,residue analysis,dietary risk assessment,and processing of flupyradifurone and its metabolites in pepper under field conditions using LC–MS/MS

An effective method based on LC–MS/MS was established to determine the concentrations of flupyradifurone, difluoroacetic acid, and 6-chloronicotinic acid in pepper. On the basis of this method, the dissipation, processing factor, and dietary risk of flupyradifurone in pepper were investigated. The results show that the half-life of flupyradifurone in peppers was 2.6–3.8 days. The terminal residual concentration of flupyradifurone in the supervised trials was not higher than the maximum residue limit (MRL) for pepper in the Codex Alimentarius Commission (CAC) (0.9 mg kg⁻¹) with the highest residual values of 0.53 mg kg⁻¹. The national estimated daily intake of flupyradifurone was 0.00094 mg kg⁻¹, based on the dietary structure of Chinese consumers and the terminal residues under field conditions. The risk quotient for flupyradifurone was 0.012, which was significantly < 1. The processing factor of flupyradifurone in dried pepper was 10.9–14.2, which indicated that drying increased the residual amounts of flupyradifurone in dried pepper, but the residual concentration was still lower than its MRL of 9 mg kg⁻¹ established by CAC.     

航天诱变育种甜椒品系的红外光谱分析

首次采用傅里叶变换红外光谱法(FTIR)对航天诱变育种甜椒品系种子和一般大田生产的甜椒品种种子进行了对比研究,比较了它们红外光谱的异同。甜椒种子的红外光谱主要由蛋白质的吸收带和碳水化合物的吸收带组成。航天育种的两个甜椒品系种子(SP11和SP18)红外光谱的主要吸收峰的峰位、峰形与普通甜椒品系种子相同,表明经航天诱变的甜椒其主要化学成分和基本结构并未发生变化。太空甜椒种子,在2 854,1 652, 1 542以及1 160～1 062 cm-1范围内的吸收都较普通甜椒种子增加。2 855 cm-1峰是CH₂—伸缩振动,1 652 cm-1处的吸收峰为酰胺Ⅰ带,是CO的伸缩振动峰,1 542 cm-1的吸收峰是酰胺Ⅱ带,是N—H的弯曲振动和C—N的伸缩振动,1 160 cm-1处的峰可能为碳水化合物的C—O的伸缩振动引起。表明航天诱变使甜椒种子的蛋白质和碳水化合物含量增加。     

固相微萃取-气相色谱/质谱法分析白胡椒粉的风味成分

采用固相微萃取采集白胡椒粉的挥发性成分,用色谱／质谱法分析鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分,鉴定出石竹烯（20．88％）,1-甲氧基-4-（2-丙烯基）苯（20．57％）,β-水芹烯（15．27％）,3-蒈烯（14．56％）,1-甲基-3-异丙基苯（3．62％）,β-蒎烯（2．69％）,芳樟醇（2．69％）,香叶烯（2．36％）,墨榄香烯（2．10％）,胡椒烯（1．32％）等48种化合物。     

Effect of gamma irradiation on trichromatic values of spices

The effect of γ-irradiation on trichromatic color values L*, a*, and b* was determined in black pepper, oregano, and allspice samples irradiated at average doses from 5 kGy to 30 kGy. Trichromatic values a* measured in methanol extracts of treated spices immediately after the irradiation process were significantly changed, but the subsequent storage of allspice and oregano caused much more distinctive alteration of these color values than the irradiation itself. Additionally, the differences in redness between the reference (non-irradiated) allspice and oregano samples and samples treated by γ-radiation gradually disappeared during the storage period. On the contrary, the post-irradiation storage of black pepper samples did not reveal any changes of a* values. Presented at the XVIIIth Slovak Spectroscopic Conference, Spišská Nová Ves, 15–18 October 2006.