聚合离子液体为添加剂的毛细管电泳法用于快速高效分离饮料中7种有机酸

用一种聚合离子液体(聚1-乙烯基-3-丁基咪唑溴盐)为添加剂,以毛细管电泳法(CE)快速直接分离饮料中7种有机酸(丙二酸、酒石酸、抗坏血酸、反丁烯二酸、苯甲酸、山梨酸和柠檬酸)。详细考察了几种影响分离效果的条件,最佳背景电解质条件是125 mmol/L磷酸二氢钠缓冲液(pH 6.5)添加0.01 g/L聚合离子液体。7种分析物在4 min内能够快速高效分离(105000~636000 塔板/m),迁移时间的标准偏差(n=3)都不大于0.0213 min。7种分析物的检出限（以信噪比为3计）在0.001与0.05 g/L之间。这种方法被应用于一种美年达葡萄汁饮料中的有机酸检测。柠檬酸钠、苯甲酸和山梨酸被检测出,含量分别是2.64、0.10和0.08 g/L,其加标回收率分别为100.3%、100.7%和131.7%。该方法简单、快速、低廉,可以用作食品中有机酸添加剂的检测。     

番茄发酵饮料酒的工艺条件研究

本文对番茄饮料酒的发酵过程进行了研究。研究表明葡萄酒酵母较适合番茄发酵，并确定了较佳的工艺条件：发酵温度18℃。接种量3％和料液糖度17％．     

Red Quinoa Bran Extract Prevented Alcoholic Fatty Liver Disease via Increasing Antioxidative System and Repressing Fatty Acid Synthesis Factors in Mice Fed Alcohol Liquid Diet

Alcohol is metabolized in liver. Chronic alcohol abuse results in alcohol-induced fatty liver and liver injury. Red quinoa (Chenopodium formosanum) was a traditional staple food for Taiwanese aborigines. Red quinoa bran (RQB) included strong anti-oxidative and anti-inflammatory polyphenolic compounds, but it was usually regarded as the agricultural waste. Therefore, this study is to investigate the effect of water and ethanol extraction products of RQB on the prevention of liquid alcoholic diet-induced acute liver injury in mice. The mice were given whole grain powder of red quinoa (RQ-P), RQB ethanol extract (RQB-E), RQB water extract (RQB-W), and rutin orally for 6 weeks, respectively. The results indicated that RQB-E, RQB-W, and rutin decreased alcoholic diet-induced activities of aspartate aminotransferase and alanine aminotransferase, and the levels of serum triglyceride, total cholesterol, and hepatic triglyceride. Hematoxylin and eosin staining of liver tissues showed that RQB-E and RQB-W reduced lipid droplet accumulation and liver injury. However, ethanol extraction process can gain high rutin and antioxidative agents contents from red quinoa, that showed strong effects in preventing alcoholic fatty liver disease and liver injury via increasing superoxide dismutase/catalase antioxidative system and repressing the expressions of fatty acid synthesis enzyme acetyl-CoA carboxylase.     

Alcoholic solvent‐assisted ligand‐free room temperature Suzuki–Miyaura cross‐coupling reaction

We have observed the enhancing effect of alcoholic solvents in palladium‐catalysed ligand‐free Suzuki–Miyaura reactions. No extra additives or ligands are required for the Suzuki–Miyaura reaction of aryl bromides with arylboronic acids when we carried out the reaction in alcoholic or aqueous alcoholic solvents. Moreover, ethanol or aqueous ethanol is found to be a very good solvent for the Suzuki–Miyaura reaction involving electronically diverse aryl bromides and arylboronic acids under mild and ligand‐free conditions with low catalyst loading. It is observed from Hg(0) poisoning tests that the in situ generated palladium(0) species is the actual catalytic species for the reaction. Copyright © 2015 John Wiley & Sons, Ltd.     

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.     

Brij35增敏荧光法测定塑料饮料瓶中双酚A

建立了测定塑料饮料瓶中双酚A的Brij35增敏荧光分析法.实验考察了不同介质及pH、静置时间、介质用量、金属离子等因素对双酚A(BPA)荧光强度的影响.结果表明,在所探讨的7种介质中Brij 35荧光增敏效果最好,据此建立了一种用Brij35增敏荧光光度法测定双酚A的新方法.方法线性范围为2.0×10-8～1.0×10-5 mol/L,检出限为2.5×10-8 mol/L,相对标准偏差为1.92％.该方法快速、简便、灵敏度高,对实际样品塑料饮料瓶中双酚A的检测,结果满意.     

Effect of acidification rate,acidification temperature,final pH,and stabilizer content on colloidal stability of whey-based pomegranate beverage

The effect of acidification rate (during 0, 30, and 60 minutes), acidification temperature (25, 50, and 75°C), final pH (3.4, 3.6, and 3.8), and pectin content (0.2, 0.4, and 0.6%) on the stabilization of whey-based pomegranate beverage was studied. Serum separation, particle size distribution, viscosity, zeta potential, pH, and acidity of beverage samples were observed during storage. Results revealed that acidification rate, acidification temperature, and pectin content had a significant effect; however, final pH (of the studied range) had no significant effect on the phase separation. The amount of phase separation decreased and the stability increased with increasing acidification rate, acidification temperature, and stabilizer content. In addition, the results of particle size, zeta potential, and viscosity confirmed the results of phase separation and also the most stable beverage had a pH near 3.8.     

LED光诱导化学发光检测饮料中的核黄素

以化学发光法为基础,建立了以发光二极管(LED)诱导化学发光体系(LED-CL)测饮料中核黄素含量的分析方法。样品溶液与鲁米诺溶液混合后由蠕动泵带出,经LED灯照射后产生化学发光,产生的化学发光信号由光电检测器检测。核黄素浓度检测线性范围为0.39 μg.L-1 ~79.56 μg.L-1(R≥0.9997),加标回收率在99.3% ~103%之间,可用于饮料中核黄素的检测。     

Novel Carbon Dots Derived from Glycyrrhizae Radix et Rhizoma and Their Anti-Gastric Ulcer Effect

Glycyrrhizae Radix et Rhizoma (GRR) is one of the commonly used traditional Chinese medicines in clinical practice, which has been applied to treat digestive system diseases for hundreds of years. GRR is preferred for anti-gastric ulcer, however, the main active compounds are still unknown. In this study, GRR was used as precursor to synthesize carbon dots (CDs) by a environment-friendly one-step pyrolysis process. GRR-CDs were characterized by using transmission electron microscopy, high-resolution TEM, fourier transform infrared, ultraviolet-visible and fluorescence spectroscopy, X-ray photoelectron spectroscopy, X-ray diffraction and high-performance liquid chromatography. In addition, cellular toxicity of GRR-CDs was studied by using CCK-8 in RAW264.7 cells, and the anti-gastric ulcer activity was evaluated and confirmed using mice model of acute alcoholic gastric ulcer. The experiment confirmed that GRR-CDs were the spherical structure with a large number of active groups on the surface and their particle size ranged from 2 to 10 nm. GRR-CDs had no toxicity to RAW264.7 cells at concentration of 19.5 to 5000 μg/mL and could reduce the oxidative damage of gastric mucosa and tissues caused by alcohol, as demonstrated by restoring expression of malondialdehyde, superoxide dismutase and nitric oxide in serum and tissue of mice. The results indicated the explicit anti-ulcer activity of GRR-CDs, which provided a new insights for the research on effective material basis of GRR.