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。     

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.     

Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces

Sweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds and antioxidants (phenols, ascorbic acid, lycopene, carotenoids, chlorophylls, and antioxidant activity) was monitored in 18 sweet pepper landraces at two maturity stages (green and red). All the traits except chlorophylls significantly increased in red fruits (between 1.5- and 2.3-fold for phenols, ascorbic acid, and 2-2-diphenyl-1-picrylhydrazyl (DPPH) inhibition activity, 4.8-fold for carotenoid and 27.4-fold for lycopene content), which suggests that ripening is key for obtaining desired fruit quality. Among landraces, P-44 in green fruits is highlighted for its content in carotenoids, chlorophylls, phenols, and ascorbic acid, and P-46 for its antioxidant capacity and lycopene content. Upon maturity, P-48, P-44, and P-41 presented higher levels of phenols and lycopene, and P-39 of phenols, carotenoid, and DPPH. This work reflects a wide variability in the 18 pepper landraces at bioactive compounds concentration and in relation to fruit ripeness. The importance of traditional landraces in terms of organoleptic properties is emphasized as they are the main source of agricultural biodiversity today and could be helpful for breeders to develop new functional pepper varieties.     

Determination of Three Capsaicinoids in Raw Red Pepers and Seasoning Powders by Liquid Chromatography with Coulometric Detection

The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by liquid chromatography coupled to a coulometric detector. The capsaicinoids were separated on an ODS C18 reversed column by isocratic elution with a mobile phase based on acetonitrile −0.15 M acetic acid (51:49%, v/v) at a flow rate of 0.8 mL min⁻¹. The limit of detection (S/N> 3) was 10 pg (injected mass) at an applied potential of 0.650 V vs. Pd. The peak area of the three studied compounds was found to be related to the amount injected from 50 pg to 100 ng range (r=0.999). The relative standard deviation (RSD, n=10) was comprised between 1.5∼4.4 and 1.0∼3.5 % for 100 pg and 5 ng, respectively. The determination of three capsaicinoids in raw red peppers and red pepper containing foods was successfully realized.     

Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

This study aimed at determining the concentrations of the major capsaicinoids, namely, capsaicin and dihydrocapsaicin, in commonly consumed red pepper products from South Korea. The capsaicinoids were extracted with 95% methanol and determined by high-performance liquid chromatography with florescence detection. The analytical method was validated by quality assurance parameters such as the linearity, limits of detection and quantification, precision, and accuracy. Satisfactory results were obtained in accordance to the specified criteria for application of analytical techniques in food. The concentration of capsaicinoids was the highest for red pepper powder (4.18–139.4?mg/100?g), followed by gochujang (0.93–23.20?mg/100?g), kimchi (0.05–1.16?mg/100?g), and sliced kimchi (0.06–0.88?mg/100?g). Comparing the capsaicinoid contents in samples from different production areas, no significant differences were found. This research concluded that the capsaicinoid content of red pepper products provided valuable information regarding the samples.