Effects of Microcrystalline Cellulose on Suspension Stability of Cocoa Beverage

The rheological properties and particle size distributions of cocoa beverage as well as aggregate structures of solid particles were studied to elucidate the effects of microcrystalline cellulose (MCC) on suspension stability of solid particles in cocoa beverage. Fluidity curve, dynamic viscoelasticity, particle size distribution, and SEM observation were made for beverage samples containing 0.1–0.5 wt% MCC and 11 model samples with various combinations of six ingredients. This revealed that cocoa and MCC particles are highly cohered into an aggregate and the aggregated particles further interact weakly with the milk component, leading to stabilization of the whole system of cocoa beverage.     

The perspectives of ethanol usage as an internal standard for the quantification of volatile compounds in alcoholic products by GC‐MS

The potential use of ethanol as an internal standard (IS) for GC‐MS analysis was studied. The paper describes the analysis of spirit drinks and other alcoholic products which consist of a mixture of water, ethanol, and volatile compounds. In the suggested method, ethanol was employed as an IS for the common procedure of volatile compounds quantification. A number of standard solutions of nine compounds with different concentrations was prepared in a water‐ethanol matrix and measured with GC‐MS in the SIM mode. Two possible approaches were suggested to avoid detector saturation during ethanol detection. The first one consisted in using less abundant m/z 47 as quantifiers. These ions mainly correspond to unfragmented heavy ethanol molecules containing one ¹³C isotope. The second method consisted in reduction of the voltage of MS electron multiplier. The experiment also included the preparation and subsequent dilution of the standard solution and ethanol with water, which determined the linearity of the modified MS response relative to the ethanol content. Analysis of the obtained results revealed that volatile compounds can be successfully accurately determined with GC‐MS by employing ethanol as an IS. Application of the suggested method is not limited to the reported volatile compounds and alcoholic products.     

高效液相色谱法测定饮料中的食用色素

利用吸附-解吸过程提取饮料中的食用色素,采用YWG—C1810μm不锈钢柱,以甲醇-0．02mol／L乙酸铵溶液作流动相,紫外检测波长为254nm,利用梯度洗脱程序分离食用色素,采用高效液相色谱法测定。样品溶液的最佳pH值为6。柠檬黄、苋菜红、胭脂红、日落黄、亮蓝的检出限分剐为0．14、0．20、0．29、0．25、1.04μg／mL。回收率为90．0％～96．7％,测定结果的相对标准偏差为1．37％-2．98％。     

离子性指数、极化效应指数与醇13C NMR δC的关系

通过对64个饱和醇类化合物中348个碳原子的¹³C NMR谱化学位移与其部分结构参数关系的研究，发现各个碳原子的¹³C NMR谱化学位移与离子性指数(INI)、极化效应指数(PEI)以及结构信息参数[Nⁱ_H(i=α、β、γ)和γ_OH]的关系可表示为： 
δ_C=[-2.3-0.8577(INI)+10.623 3(∑PEI)+0.563 0(INI/∑PEI) -0.420 8(∑PEI/INI)     

无花果醋饮料生产工艺的研究

以残次无花果干,落地无花果干为原料生产无花果醋饮料.通过实验研究确定了生产无花果醋饮料最佳工艺条件及操作参数.分析了影响无花果醋饮料风味的因素.通过实验研究确定了无花果醋饮料的最佳配方设计.     

Anthocyanins attenuate alcohol-induced hepatic injury by inhibiting pro-inflammation signalling

We assessed phytochemical components of anthocyanins from purple sweet potato (PSP) and purple potato (PP) with UPLC-MS/MS, and investigated their inhibitory effect on inflammatory response in alcoholic liver disease (ALD). Results showed that serum AST and ALT levels in PP anthocyanins (PPAs) and PSP anthocyanins (PSPAs) treatments were lower than those of alcohol-treated group. PPAs and PSPAs could inhibit mRNA expressions of inflammatory factors (TNF-α, VCAM-1, IFN-γ and CXCL-1). The mRNA levels of NF-κB, STAT, and TLR in PPAs and PSPAs treatment groups were lower than in alcohol treatment group. Our results indicate that PP and PSP are good source of anti-inflammatory anthocyanins to prevent ALD.     

离心萃取-紫外光谱法测定可乐饮料中咖啡因的含量

建立了一种快速、准确,溶剂消耗少的测定可乐饮料中咖啡因含量的紫外光谱分析方法,并将大相比离心萃取应用于仪器分析样品微制备过程。该方法将2mL三氯甲烷直接加入装有100μL可乐饮料的离心试管中,离心萃取3min后取清液在278nm处进行紫外光谱测定,操作简单、快速,重现性好,相对标准偏差小于3%;在3种可乐饮料中加入不同浓度的咖啡因标准溶液,回收率在96.6%～106.1%之间。线性范围为0.5～30mg/L,相关系数为0.9999;检出限为0.001mg/L。将本方法应用于市售可乐饮料中咖啡因含量分析,取得了满意的结果。     

Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: development of a direct injection method

Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection method for a gas chromatography-flame ionization detector following the semi-purification of chemical components, such as esters, alcohols and MCFAs in alcoholic beverages. Evaluation of MCFAs by this method gave a limit of detection on the order of sub-ppm and relative standard deviations less than 10% in standard solution. Good repeatability and recovery rates against MCFAs and ethyl hexanoate were also obtained in non-distilled real alcoholic beverages. Because this method enabled us to simultaneously quantify the concentrations of MCFAs and ethyl hexanoate, the proportion of ester against MCFAs was proposed as a quality control index. This method could be suitable for routine analysis in the alcohol beverage industry.     

A novel method for quantification of ethanol and methanol in distilled alcoholic beverages using Raman spectroscopy

In this study, direct quantification of ethanol and methanol in distilled alcoholic beverages using Raman spectroscopy was performed. Raman spectra of varying ethanol–methanol mixtures were obtained, baseline corrections were made, and the data were normalized using Raman scattering intensity of an internal standard (acetonitrile, 921 cm^–1). Then, calibration graphs were produced for ethanol and methanol concentrations in the ranges of 0–7 M and 0–10 M, respectively. Accurate R² values of the calibration graphs proved the notable linear correlations (0.998 for ethanol and 0.998 for methanol). The method was validated based on linearity, sensitivity, intraday and interday repeatability, and recovery tests. The limit of detection and limit of quantification values of the validated method were determined for ethanol concentration as 1.2 and 3.7 mM, and for methanol concentration as 3.4 and 10.3 mM, respectively. The ability of the developed method to detect ethanol and methanol concentrations in real samples was also investigated. The results of the developed method were compared with the experimental results from traditional method and high correlation value (R² = 0.926) was obtained. Besides being sensitive and cheap, the developed method is rapid with the analysis time of less than 30 s. Furthermore, it eliminates labor‐consuming operations, chromatographic separation, and measurement error due to the high number of experiment steps in the standard method. Copyright © 2012 John Wiley & Sons, Ltd.     

毛细管区带电泳法同时测定饮料中16种食品添加剂

建立了毛细管区带电泳法测定饮料中酸性红92、专利蓝V、荧光素二钠、酸性红1、靛蓝胭脂红、亮黑、丽春红6R、日落黄、苋菜红、柠檬黄等10种人工合成色素和苯甲酸、山梨酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯等6种防腐剂的分析方法。考察了缓冲溶液种类、浓度、pH值及运行电压、温度等对分离的影响,确定最佳电泳条件为: 未涂层弹性石英毛细管柱(46 cm×50 μm),缓冲溶液为70 mmol/L硼酸(pH=9.5)(含体积分数为4%的乙腈),检测波长220 nm,电泳电压30 kV,进样时间5 s,电泳温度25 ℃。该法用于测定市售饮料样品得到满意结果: 在1～250 mg/L范围内线性关系良好,相关系数不小于0.9938,回收率在95.8%与108.7%之间。该法简便、准确,能够满足食品添加剂的常规检测要求。