谷胱甘肽稳定的高性能CdTe/CdS核壳型量子点制备及应用于荧光免疫检测米醋中痕量黄曲霉毒素B1

谷胱甘肽作稳定剂水相合成CdTe/CdS核壳型量子点,以EDC/NHS为活化剂对黄曲霉毒素B1(AFB1)抗体进行量子点标记,然后用牛血清蛋白封闭抗体。通过对量子点和标记抗体性能的研究发现,CdTe/CdS核壳型量子点荧光的强度和稳定性较裸壳的CdTe量子点分别提高了4倍和2倍以上。由于谷胱甘肽碳链较长,量子点对抗体尤其是活性位点处的空间构型影响减少,从而改善了量子点标记抗体的稳定性和活性,CdTe/CdS标记的AFB1抗体与AFB1免疫前后荧光强度变化显示抗体至少可以稳定6 d。基于谷胱甘肽稳定的高性能CdTe/CdS量子点,建立了一种荧光免疫检测黄曲霉毒素B1的新方法。AFB1浓度在0.68～40 pmol/L之间荧光强度与浓度呈线性关系,相关系数(R2)为0.9914,检出限为0.3 pmol/L。方法已成功应用于米醋样品中痕量黄曲霉毒素B1的测定。     

基于近红外光谱技术的瓶装醋定性检测

采用近红外光谱直接对四种瓶装醋进行检测,并与比色皿检测方法获得的谱图进行了比较。结果发现,两种检测方法获得的谱图在近红外区域有明显差别,瓶装醋在1 480和1 900nm附近无吸收峰,而在1 660nm附近有一吸收峰,明显区别于比色皿检测获得的谱图;瓶装醋检测获得的吸光度最大值不超过4,而用比色皿所测值约为6,说明玻璃包装对其检测有一定的影响。本研究采用一阶导数法来消除此影响,并用主成分-神经网络方法建立了瓶装醋的定性分析模型,模型预测精度达到100%,表明一阶导数可以消除玻璃包装对瓶装醋近红外检测的影响,实现定性分析的目的。     

石英缝管火焰原子吸收法测定食醋中的痕量铅

采用石英缝管装置,辅助火焰原子吸收光谱法测定了食醋中的痕量铅。对铅的测量灵敏度较常规火焰原子吸收法提高了4倍以上。装置简单,方法简便,有效地降低了对测量灵敏度较低的组分的富集要求,提高了分析结果的可靠性。     

Characterization of Five Kinds of Wood Vinegar Obtained from Agricultural and Forestry Wastes and Identification of Major Antioxidants in Wood Vinegar

Wood vinegar(WV)has a powerful antioxidant activity,but it is unclear which components are responsible for the antioxidant activity.In the present study,the double-column retention index qualitative method was used for the identification of the major components in five kinds of W7 And the major antioxidants of wood vinegar were accurately identified with the aid of Pearson product-moment correlation coefficients and authentic standard samples. Our results demonstrate that phenolic compounds are mainly responsible for the powerful antioxidant activity. 2,6-Dimethoxyphenol is the most powerful antioxidant in WV.2-Methoxyphenol and 3-methyl-1,2-cyclopentanedioue also have an important influence on the antioxidant activity of WV.Our results suggest that the contents of 2-methoxyphenol,2,6-dimethoxyphenol and 3-methyl-1,2-cyclopentanedione should act as the criteria for evaluating the antioxidant activity of WV.Our work will provide useful information for WV's application in the fields of food and medicine as antioxidants.     

Supplemental Feeding of Laying Hens with Wood Vinegar to Decrease the Ratio of n-6 to n-3 Fatty Acids in Eggs

A balanced ratio of fatty acids n-6 to n-3 in chicken eggs is important for health and to help prevent and manage obesity and other diseases. Traditionally, fish oil or flax seed has been utilized as feed additives to decrease the ratio of n-6 to n-3(n-6:n-3) fatty acids in eggs. The hull of spina date seed(HSDS) is a common agricultural waste product in China, from which wood vinegar(HSDSWV) may be derived. This study evaluated HSDSWV as a supplement in hen feeds to improve the quality of eggs and decrease the ratio of fatty acids n-6:n-3. HSDSWV was obtained via carbonization, and refined. Six concentrations(nil to 0.5%) of HSDSWV were prepared and fed to 6 hen groups, respectively, for 50 d. The fatty acids of the hen's egg yolks were analyzed by gas chromatography/electron ionization-mass spectrometry(GC/EI-MS) in the selected ion monitoring(SIM) mode. The 0.2% HSDSWV resulted in the best egg yolk quality, with a lower percentage of linoleic acid(C18:2n6) and higher percentages of cis-5,8,11,14,17-eicosapentaenoic acid(C20:5n3) and cis-4,7,10,13,16,19-docosahexaenoic acid(C22:6n3), and thus a lower n-6:n-3 ratio compared with the other HSDSWV concentrations. In addition, the eggs contained higher levels of yolk fat and egg yolk than the controls did. In conclusion, to modify the fatty acid composition of hens' eggs and obtain a balanced ratio of n-6:n-3, 0.2% HSDSWV may be considered suitable as a dietary supplement in hens' feed.     

The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple vinegar samples from different varieties (Red Delicious, Gala, Golden Delicious, and Starking Delicious) prepared by three methods using small apple pieces, apple juice, and crushed apple, through determining the physicochemical properties and antibacterial activity of these samples. The antibacterial activity was studied against five pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli (ATB: 57), Escherichia coli (ATB: 97), and Pseudomonas aeruginosa, using two methods, disk diffusion and microdilution, for determining the minimum inhibitory concentrations and the minimum bactericidal concentrations. The results of this study showed that the lowest pH value was 3.6 for Stark Delicious, obtained by liquid fermentation, and the highest acetic acid values were 4.7 and 4% for the vinegar of Red Delicious and Golden Delicious, prepared by solid fermentation, respectively. The results of the antibacterial activity showed considerable activity of apple vinegar on the tested strains. Generally, the Staphylococcus aureus strain appears less sensitive and Pseudomonas aeruginosa seems to be very sensitive against all samples, while the other strains have distinct sensitivities depending on the variety studied and the method used. A higher antibacterial activity was found in vinegar obtained by the apple pieces method and the Red Delicious variety, with a low MIC and MBC recorded, at 1.95 and 3.90 µL/mL, respectively. This study has shown that the choice of both apple variety and production method is therefore an essential step in determining and aiming for the desired quality of apple vinegar.     

臭氧在SnO2表面吸附的红外光谱研究

以SnO2催化臭氧化降解高浓度糖蜜酒精废水为探针反应,研究SnO2催化臭氧化降解糖蜜酒精废水的活性,并采用红外光谱研究臭氧在SnO2及金属氧化物改性的SnO2催化剂表面的吸附行为。结果表明:由纯氧源制得的O3在SnO2表面吸附的红外光谱上的1 027和1 055 cm-1及2 099和2 122 cm-1处存在两处明显的吸收双峰,而空气制备的O3在SnO2表面与CO及CO2等存在竞争吸附,使得O3的吸附减少,催化臭氧化降解糖蜜废水的降解率下降。催化剂助剂对SnO2催化臭氧化降解糖蜜酒精废水有较大的影响。采用Fe2O3,NiO,CuO,ZnO,MgO,SrO及BaO等金属氧化物为助剂改性的SnO2在2 236和2 213 cm-1,1628和1 599 cm-1出现强度相似的吸收峰,但是几种催化剂对CO2和CO的吸附差别较大,过渡金属改性的SnO2在1 580~1 070 cm-1处出现较宽的吸收峰,碱土金属氧化物改性的SnO2催化剂在1 580~1 070 cm-1之间,出现了1 298和1 274 cm-1两个新的峰,从而引起了不同助剂催化臭氧化的活性差别,碱土金属改性的SnO2对糖蜜酒精废水的催化臭氧化脱色效果明显优于过渡金属改性的SnO2,其中BaO改性的SnO2催化剂的活性最好。     

Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry

Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.     

Application of near-infrared spectroscopy in the sugar industry for the detection of betaine

One problem in industrial molasses desugarization is the lack of a fast analytical method for process control. At the moment, control of the chromatographic production process is achieved by detecting refractive index and conductivity. However, since elution of some components takes place only in a narrowly defined time frame, the data gained are insufficient for effective online product quantification. Near-infrared (NIR) spectroscopy was applied to this process by development of a simple method for detection of betaine. Compared to chemometric models currently used, the developed method demonstrates the advantage of requiring only a small calibration set. Additionally, it can easily be transferred to other processes without further re-calibration. Based on the NIR spectrum of betaine, a characteristic peak in the spectrum could be assigned to the molasses compound betaine. A calibration was developed by using dissolved betaine in pure water. Afterwards, the calibration was tested for samples from a molasses desugarization process. The method was than successfully transferred to a complete chromatographic cycle of the industrial molasses desugarization process.     

Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium

A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO₄·7H₂O, and 1.0 g/L (NH₄H₂PO₄. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.