Sodium dodecyl sulphate-polyacrylamide gel electrophoresis of proteins in dry-cured hams: data registration and multivariate analysis across multiple gels

This study investigates whether dry-cured hams from two European countries can be distinguished using SDS-PAGE. Thirty-seven commercial hams (19 Spanish, 18 French) were used in the study. Four protein fractions were extracted from each sample, with sufficient material prepared to allow each fraction to be analysed in triplicate lanes. The complete extraction process was carried out in duplicate. The 24 specimens originating from each ham sample were randomly allocated to different lane positions and gels, as were at least two reference lanes (for reference proteins). In total, 118 gels were prepared. Mathematical routines were developed using a matrix language to process the gel image files. Procedures were written to carry out 'within-gel' image correction, lane extraction and normalization, 'between-gel' data registration and linear discriminant analysis (LDA) of each fraction's data to establish whether the provenance could be systematically distinguished. The between-gel registration was carried out using a genetic algorithm (GA). Feature selection was also performed using a GA, to pass subsets of features to the LDA routine. Cross-validated classification success rates were 84, 91, 81 and 85%, respectively, for the four fractions. We conclude that SDS-PAGE can be conducted in a sufficiently quantitative manner and can potentially verify the provenance of regional speciality dry-cured hams.     

锥映象的固有值、固有元的全局特征和应用

研究锥映象的固有值、固有元的全局特征,并应用所得的结果研究Ham m erstein 算子的固有值、固有函数的全局特征得到了新的结果.     

Revised structures of Arillatanosides A–C from Polygala arillata

Arillatanosides A–C are three triterpenoid saponins from Polygala arillata Buch–Ham that have been reported previously, but with partially incorrect structures. Further investigation of their NMR data led to the conclusion that the terminal α‐L ‐arabinopyranosyl unit originally proposed for Arillatanosides A–C ( I – III ) is actually a β‐D ‐xylopyranosyl unit. Thus, the correct structures of Arillatanosides A–C are represented by 1 – 3 . Complete NMR assignments of Arillatanosides A–C ( 1 – 3 ) and the related polygalasaponin XXXV ( 4 ) were achieved using modern 2D NMR techniques, such as DQF H–H COSY, HMQC, HMBC, TOCSY, 2D HMQC–TOCSY. Copyright © 2002 John Wiley & Sons, Ltd.     

凝胶柱前处理-气相色谱法测定火腿中多种有机膦农药残留量

用乙腈萃取火腿试样中的残留农药,所得萃取液经凝胶渗透色谱柱净化后用气相色谱法(带火焰光度法检测器)测定了9种农药的残留量,用外标法定量。HP-1701型毛细管色谱柱(30 m×0.53 mm,1.0μm)用于气相色谱分离,采用柱温250℃和检测器温度230℃,载气为氮气,流速为10 mL.min-1,测得三唑膦农药的测定限为2.8μg.kg-1,其它8种有机膦农药的测定限均为5μg.kg-1。用标准加入法测定回收率,9种农药的回收率均在70%以上。     

Effects of High Pressure Treatment on the Microbiological Quality,Texture and Colour of Vacuum Packed Pork Meat Products

The aim of the study was to define usefulness of high pressure treatment for inactivation of microorganisms and prolongation of shelf life of two types of cooked pork ham and raw smoked pork loin. The samples of ham and loin in the presentation of standard 200 g pieces were vacuum packed in polylayer polyethylene bags and exposed to high pressure treatment in the range of 300-600 MPa and time of exposure of 10-30 minutes. Results indicate that 300 MPa and 400 MPa pressure applied for 10 minutes was insufficient for prolongation of storage period of ham. Pressure of 500 MPa, applied for 10 minutes caused significant decrease of microbiological parameters studied such as: total bacterial count, psychrophylic bacteria, acidophylic bacteria and enterococci in investigated samples, stored in refrigarator conditions for 4 weeks. Pressure of 600 MPa applied for 10 minutes reduced the number of all investigated microorganisms by 10 5 -10 6 fold. Application of this pressure prolonged storage period of traditionally produced ham to 6-8 weeks. Physico-chemical characteristics of ham, measured 24 h after high pressure treatment and after 4, 6 and 8 weeks of storage, did not change when compared to the initial samples. High pressure treatment caused increase in the colour lightness parameters only in pork smoked loin.     

Quantification of residual nitrite and nitrate in ham by reverse-phase high performance liquid chromatography/diode array detector

Nitrite and nitrate are used as additives in ham industry to provide colour, taste and protect against clostridia. The classical colorimetric methods widely used to determine nitrite and nitrate are laborious, suffer from matrix interferences and involve the use of toxic cadmium. The use of chromatography is potentially attractive since it is more rapid, sensitive, selective and provides reliable and accurate results. A rapid and cost-effective RP-HPLC method with diode array detector was optimized and validated for quantification of nitrites and nitrates in ham. The chromatographic separation was achieved using a HyPurity C18, 5 μm chromatographic column and gradient elution with 0.01 M n-octylamine and 5 mM tetrabutylammonium hydrogenosulphate to pH 6.5. The determinations were performed in the linear range of 0.0125–10.0 mg/L for nitrite and 0.0300–12.5 g/L for nitrate. The detection limits were 0.019 and 0.050 mg/kg, respectively. The reliability of the method in terms of precision and accuracy was evaluated. Coefficients of variation lower than 2.89% and 5.47% were obtained for nitrite and nitrate, respectively (n = 6). Recoveries of residual nitrite/nitrate ranged between 93.6% and 104.3%. Analysis of cooked and dried ham samples was performed, and the results obtained were in agreement with reference procedures.     

Orientational anisotropy of bead-spring star chains during creep process

The bead-spring model for star chains (Rouse–Ham model) is a fundamental model for the polymer dynamics. Despite the importance of this model, its dynamics under the stress-controlled condition was not analyzed so far. For completeness of the model, the equation of motion of the Rouse–Ham chain was solved to derive an analytical expression of the orientation function S(n,t) for the stress-controlled creep process. This expression indicated that the segments near the free end of the star arm exhibit overshoot of their orientational anisotropy to compensate for the slow growth of the anisotropy near the branching point and that the distribution of the anisotropy along the arm contour becomes more heterogeneous with increasing arm number f. This correlation/interplay of the segments at different locations along the arm, not seen under the strain-controlled condition, is a natural consequence of the constant-stress requirement during the creep process. The corresponding interplay was noted also for respective Rouse–Ham eigenmodes. © 2006 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 44: 3501–3517, 2006