Simultaneous determination of several phytohormones in natural coconut juice by hollow fiber-based liquid–liquid–liquid microextraction-high performance liquid chromatography

A simple, selective, sensitive and inexpensive method of hollow fiber-based liquid–liquid–liquid microextraction (HF-LLLME) combined with high performance liquid chromatography (HPLC)-ultraviolet (UV) detection was developed for the determination of four acidic phytohormones (salicylic acid (SA), indole-3-acetic acid (IAA), (±) abscisic acid (ABA) and (±) jasmonic acid (JA)) in natural coconut juice. To the best of our knowledge, this is the first report on the use of liquid phase microextraction (LPME) as a sample pretreatment technique for the simultaneous analysis of several phytohormones. Using phenetole to fill the pores of hollow fiber as the organic phase, 0.1 mol L⁻¹ NaOH solution in the lumen of hollow fiber as the acceptor phase and 1 mol L⁻¹ HCl as the donor phase, a simultaneous preconcentration of four target phytohormones was realized. The acceptor phase was finally withdrawn into the microsyringe and directly injected into HPLC for the separation and quantification of the target phytohormones. The factors affecting the extraction efficiency of four phytohormones by HF-LLLME were optimized with orthogonal design experiment, and the data was analyzed by Statistical Product and Service Solutions (SPSS) software. Under the optimized conditions, the enrichment factors for SA, IAA, ABA and JA were 243, 215, 52 and 48, with the detection limits (S/N = 3) of 4.6, 1.3, 0.9 ng mL⁻¹ and 8.8 μg mL⁻¹, respectively. The relative standard deviations (RSDs, n = 7) were 7.9, 4.9, 6.8% at 50 ng mL⁻¹ level for SA, IAA, ABA and 8.4% at 500 μg mL⁻¹ for JA, respectively. To evaluate the accuracy of the method, the developed method was applied for the simultaneous analysis of several phytohormones in five natural coconut juice samples, and the recoveries for the spiked samples were in the range of 88.3–119.1%.     

Comparison of extraction methods for volatile compounds of Muscat grape juice

Typical flavour of Muscat d’Alexandrie wines is mainly due to volatile compounds coming from grapes of this variety. Therefore, the choice of grapes is crucial to obtain musts with a great aromatic potential, which will contribute to the final aroma of wines derived from those musts. In this study, three sampling techniques, liquid-liquid extraction (LLE), solid phase extraction (SPE) and simultaneous distillation-extraction (SDE), were compared for the analysis of volatile compounds in Muscat grape juice. Results showed that although the three techniques can be recommended for the quantitative analysis of volatile compounds from musts, LLE and SPE are better sample preparation techniques than SDE, mainly for determination of polar compounds such as acids or alcohols.     

On Kähler-Norden manifolds

This paper is concerned with the problem of the geometry of Norden manifolds. Some properties of Riemannian curvature tensors and curvature scalars of Kähler-Norden manifolds using the theory of Tachibana operators is presented.     

纯正半群上的强同余及其格

给出了纯正半群S的强同余格上同余T的一些判别性质,证明了S上所有基础强同余所构成的集合FCP（S）是CP（S）的完备子格,最后讨论了由纯正半群的正规子半群决定的交完备子格的结构及由“求核”运算确定的（交完备格）同余K的若干性质,还顺带讨论了群同余格.     

圆中空夹层钢管混凝土柱扭转实验研究

以名义含钢率、外钢管强度和空心率为主要变化参数,设计了6根圆中空夹层钢管混凝土和1根双层空钢管试件,对其进行了扭转试验研究。试验结果表明:在加载过程中,钢管和混凝土变形协调,共同工作;试件表现出很好的塑性性能;试件名义含钢率和外钢管强度越大,试件抗扭承载力也越大;空心率越大,试件抗扭承载力也越大;圆中空夹层钢管混凝土比双层空钢管抗扭承载力有明显的提高。同时用有限元方法对试件扭矩-转角全过程曲线进行计算,计算结果与试验结果吻合良好。     

基于直觉纯语言集结算子的多属性群决策方法

定义了直觉纯语言集及其运算法则和直觉纯语言变量的数学期望和精确函数,提出了一些基于直觉纯语言评估标度及其运算法则的信息集结算子。在此基础上,给出了一种专家权重、属性权重及属性值均以语言标度形式给出的直觉纯语言信息集结方法,并将此方法应用到多属性群决策中,实例分析表明了该方法的有效性和可行性。     

基于第二类四边形面积坐标的弹性力学纯弯解及MacNeal局限定理的破解

为了提高有限元的性能,弹性力学的解析解(齐次方程的通解)常常可用作有限元的试探函数。然而单元自由度数与完备的直角坐标解析解个数并不匹配,不完备的试函数会导致单元有方向依赖性。利用新型局部自然坐标——第二类四边形面积坐标QACM-II(S,T),给出了平面问题对应任意方向纯弯曲状态的应力函数解析解,即S3和T3的线性组合,并推导出了这两组应力函数对应的应力、应变和位移解析解。之后,利用QACM-II表示的解析解构造了非对称的平面4节点8自由度单元USQ4,该单元可以同时通过常应力/应变分片检验和纯弯测试,从而破解了MacNeal局限定理对平面低阶单元的限制。     

Sonication enhances polyphenolic compounds,sugars, carotenoids and mineral elements of apple juice

A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P < 0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P < 0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.     

Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits

Grape (Vitis spp.) is a major source of resveratrol that can be eaten directly or after making jam, jelly, wine and juice. Resveratrol (3,5,4′-trihydroxystilbene) has a profound positive influence on human health, including anti-carcinogenic, anti-cancer, anti-inflammatory, and anti-ageing effects and the ability to lower blood sugar. During industrial production of grape juice, resveratrol is lost because of the use of clarifying agents and filtration; therefore, commercial grape juice contains very low amounts of resveratrol. In this study, we investigated the accumulation of resveratrol in grape juice prepared from three varieties of grape, viz. Campbell Early, Muscat Bailey A (MBA) and Kyoho, following post-harvest ultrasonication cleaning for 5 min and 6 h of incubation in the dark at 25 °C. This process resulted in the amounts of resveratrol increasing by 1.53, 1.15 and 1.24 times in juice prepared from Campbell Early, MBA and Kyoho, respectively, without changing the amounts of total soluble solids. Overall, our results indicate that ultrasonication treatment of post-harvested grape fruits can be an effective method for producing resveratrol-enriched grape juice as well as cleaning grapes thoroughly.     

Thermosonication as a potential quality enhancement technique of apple juice

Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm⁻³) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm⁻³) at 20, 40 and 60 °C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, ^°Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60 °C for 10 min, and the microbial population was completely inactivated at 60 °C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60 °C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.