卡尔曼滤波紫外光度法同时测定酱油、食醋中的山梨酸和苯甲酸

在酸性条件下，采用乙酸乙酯萃取、Na2HPO4溶液反萃取分离酱汪、食醋中的山梨酸、苯甲酸，卡尔曼滤波法计算结果，并与比值导数波谱法进行比较。结果表明，卡尔曼滤波法较地数波谱法有较高准确度和精密度，并能监测干扰物质存在与否。用于实际样品分析有更高的可靠性。     

Simultaneous quantification of differently glycosylated, acetylated, and 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one-conjugated soyasaponins using reversed-phase high-performance liquid chromatography with evaporative light scattering detection

A novel method utilizing high-performance liquid chromatography (HPLC) with evaporative light scattering detection (ELSD) and electrospray ionisation mass spectrometry (ESI-MS) was developed for the analysis of soyasaponins, a divers group of triterpenic compounds with one or two sugar side chains, occurring in soy. Group A soyasaponins in different degrees of acetylation, as well as group B soyasaponins in both their 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)-conjugated and non-conjugated forms could be separated and quantified using authentic soyasaponin standards, in one single run. The method was tested by the determination of the soyasaponin content and composition of eight soygerm samples of different origin. Differences in the composition and the degree of acetylation of the group A soyasaponins were observed among these samples. The group B soyasaponins showed much less variability and they were mainly present in their DDMP-conjugated form.     

分散固相萃取结合气相色谱-高分辨质谱快速筛查酱油中多种氯丙醇

建立了酱油中1，3-二氯-2-丙醇、2，3-二氯-1-丙醇、3-氯-1，2-丙二醇和2-氯-1，3-丙二醇的分散固相萃取-气相色谱-高分辨质谱快速筛查检测方法。样品采用乙酸乙酯提取，提取液浓缩后经N-丙基乙二胺净化，气相色谱-高分辨质谱测定，内标法定量。结果表明，该方法对于酱油中4种氯丙醇的定量限为0.5~10 μg/kg。在3个浓度水平下的加标回收率为78%~103%；相对标准偏差均不大于8.8%。该方法快速、简便、准确、灵敏，可作为酱油中4种氯丙醇的有效检测方法。     

酿造酱油、配制酱油及酿造食醋、配制食醋的鉴别

乙酰丙酸是配制酱油的特有成分，在硫酸溶液中，乙酰丙酸可与香草醛反应而呈现蓝绿色。掺有尿素的酱油在与丁二酮肟、磷酸混合后，加热煮沸会呈现红色。用酱色、食盐等配制的劣质酱油可用测定氨基酸态氮和酱色含量的方法进行鉴别。酿造食醋和配制食醋的常用鉴别方法是碘液法和高锰酸钾法。     

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

There is still the dearth of reports of jackfruit filum pectin-based nanoparticles as the Pickering emulsifiers with respect to the applications in foods, cosmetics and medicines. So we fabricated soy protein-jackfruit filum pectin nanoparticles (SPP) by photocatalysis as Pickering emulsifier. Jackfruit filum pectin exhibited lower yield (17.31%), degree of methoxylation (15.53%), but higher galacuronic acid content (74.22%). A strong linkage between pectin and soy protein was formed by photocatalysis. The conjugated polymer could self-assemble into compact near globular nanoparticle. The mean size of SPP was larger than that of soy protein nanoparticles but smaller than that of soy protein-pectin complex without photocatalysis. Besides, the zeta potential of SPP was ?33.8?mV, significantly lower than that of soy protein nanoparticles but higher than that of control sample, further confirming that SPP surfaces were completely covered with pectin molecules. Compared with control sample, the three-phase contact angle increased from 42.7 to 90.6°, indicated that SPP could be developed as effective Pickering emulsifiers. The emulsions stabilized by SPP exhibited high thermal stability and excellent salt tolerance as well as good freeze-thaw stability in comparison with emulsions covered with control sample. These findings would provide a potential way of producing effective Pickering emulsifier.GRAPHICAL ABSTRACT     

Assessment and distinction of commercial soy protein isolate product functionalities using viscosity characteristic curves

To simplify the assessment method of soy protein isolate（SPI） functionalities,the viscosity and functionalities of commercial SPI products were studied.Viscosity value（y） increases with increasing concentration（x） and exhibits a highly significant correlation with the exponential equation y = a·e^bx.The b values of products are gradually enhanced from dispersion,emulsion and injected to gel type.Products with low b values（<0.2）,and high dispersivity were dispersion-type.Products having high b values （>0.4） and gel springiness were gel-type.The other products with centered b value（0.2-0.4）,high solubility and emulsifying capacity were emulsion-type.     

Method development and validation for the determination of biogenic amines in soy sauce using supercritical fluid chromatography coupled with single quadrupole mass spectrometry

Biogenic amines have been reported in many foods such as fish, meat, and soy sauce. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In this study, a green and efficient method using supercritical fluid chromatography coupled with single quadrupole mass spectrometry was developed for determination of biogenic amines in soy sauce. The chromatographic and mass spectrometry conditions were systematically optimized in terms of selectivity and peak shape. Nine biogenic amines were well separated within 25 min on a Cosmosil 5HP column using 5% (v/v) water and 0.2% (v/v) ammonia solution in methanol as mobile phase additives at a backpressure of 120 bar and temperature of 40°C. The established method was fully validated regarding the linearity, sensitivity, precision, and accuracy. The limits of detection and limits of quantification ranged from 0.03 to 10.50 μg/mL and 0.10 to 23.1 μg/mL, respectively. The relative standard deviations for intra‐ and interday precisions were all lower than 9.36% and the recoveries ranged from 75.82 to 99.63% and 80.10 to 99.89% for two levels of standards spiked in soy sauce, respectively. Finally, the established method was successfully applied to the quantitative analysis of biogenic amines in soy sauce.     

对甲苯磺酸三乙铵作为气相色谱固定相测定酱油中的苯甲酸

苯甲酸具有杀灭或抑制微生物繁殖的作用,其作为食品防腐剂,被广泛用于酱油、罐头、酱菜以及饮料等食品中。但摄入过量的苯甲酸会影响人体的肝脏功能,对人体产生危害,因此食品中苯甲酸的测定一直受到人们的关注。用于测定食品中苯甲酸的气相色谱固定相有许多,比如SE-30[1]、DEGS     

折光计法测定酱油中可溶性无盐固形物的含量

基于可溶性固形物的折射原理，用折光计法测定酱油中可溶性无盐固形物的含量，取得了与重量法基本一致的结果。该方法不需要对样品进行预处理，操作简便、快速，10—20s即可测定1份样品。     

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

In this study, microcapsules were prepared by spray drying and embedding hemp seed oil (HSO) with soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The effect of ultrasonic power on the microstructure and characteristics of the composite emulsion and microcapsules was studied. Studies have shown that ultrasonic power has a significant impact on the stability of composite emulsions. The particle size of the composite emulsion after 450 W ultrasonic treatment was significantly lower than the particle size of the emulsion without the ultrasonic treatment. Through fluorescence microscopy observation, HSO was found to be successfully embedded in the wall materials to form an oil/water (O/W) composite emulsion. The spray-dried microcapsules showed a smooth spherical structure through scanning electron microscopy (SEM), and the particle size was 10.7 μm at 450 W. Fourier transform infrared (FTIR) spectroscopy analysis found that ultrasonic treatment would increase the degree of covalent bonding of the SPI-MD complex to a certain extent, thereby improving the stability and embedding effect of the microcapsules. Finally, oxidation kinetics models of HSO and HSO microcapsules were constructed and verified. The zero-order model of HSO microcapsules was found to have a higher degree of fit; after verification, the model can better reflect the quality changes of HSO microcapsules during storage.