低能N+离子注入对加工番茄的辐照效应

本研究以87-5制罐番茄种子为处理材料,用N 离子作为诱变源,以35keV的能量,分别以20次、40次、50次、60次脉冲,注入剂量2×1016N /cm2、4×1016N /cm2、6×1016N /cm2、10×1016N /cm2进行激发诱变,变异显著.表现为出苗率降低,座果提前.在果实的品质性状变化不大情况下,座果数明显增加,部分处理材料的产量明显提高.     

Compositions for health products obtained by treatment of tomato with beta-cyclodextrin

The aim of this work was to produce lycopene-containing powders from tomato products by a solvent-free method making use of β-cyclodextrin (βCD). Powders were prepared by spray-drying a tomato concentrate (TC), one of the most bioavailable form of lycopene, after mechanical treatment with βCD in different weight ratios. The obtained product was centrifuged to eliminate partly food matrix and characterized for the amount of lycopene hydrodispersed/hydrosolubilized in the aqueous fraction. The chemical antioxidant activity of sera was evaluated too. Powders obtained by spray-drying sera exhibited good flow properties, a lycopene content between 0.4 and 1.09 mg/g and excellent water dispersability. The process developed, which makes use of βCD for the treatment of tomato products, turns to be of great interest to obtain a bulk material for nutraceuticals displaying superior biovailability of lycopene.     

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。     

液液萃取-场放大进样-毛细管电泳非接触式电导分离检测酱油中的安赛蜜

采用场放大进样（FASI）-毛细管电泳非接触式电导检测法（CE-C⁴D）,结合液液萃取（LLE）的样品净化预处理技术,分离检测了酱油中人工合成甜味剂安赛蜜。酱油样品经酸化后,用乙酸乙酯作为萃取剂,成功地消除了酱油中含有的大量无机盐等复杂基体对微量安赛蜜的干扰。实验对影响LLE萃取效率和FASI-CE-C⁴D分离检测的关键因素进行了讨论,特别是对样品净化前处理过程中萃取剂及用量、样品酸化pH值、萃取时间、萃取温度等条件进行了优化。结果表明,酱油中的安赛蜜可获得良好分离和灵敏检测,检出限和定量限分别为0.15 mg/kg和0.48 mg/kg。对市售酱油样品进行安赛蜜的加标回收测定,得到加标回收率为92.3%~108.1%,相对标准偏差＜8.0%。该法具有简单快速、灵敏高效、分析成本低的优点,能满足酱油中安赛蜜的分析检测要求。     

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.     

石墨炉原子吸收光谱法测定新疆出口番茄酱中的铅和镉

报道了微波消解石墨炉原子吸收光谱法测定番茄酱中的铅、镉。研究了石墨炉原子吸收测定的最佳条件。该方法测定铅和镉的线性范围分别为0.00~25 ng/mL、0.00~8 ng/mL;相对标准偏差分别为2.15%、3.10%;回收率分别为98.6%、104.5%。利用国家标准物质番茄叶(ESP-1)验证了方法的准确度,测定值与标准值基本吻合。研究表明,该方法具有很好的准确度和精密度。     

微波消解FAAS测定新疆出口番茄酱中的微量元素

采用微波消解试样,FAAS法对新疆4个厂家出口番茄酱中的微量元素进行测定.经过回收率和精密度试验,结果表明:6种微量元素的相对标准偏差在0.23%-2.10%;回收率在94.8%-104.5%;并以番茄叶的标准样品(ESP-1)进行比较测定,标准样品的测定值与参考值基本一致,该方法获得了满意的精密度和准确度.     

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。     

直接电导检测-离子排斥色谱法测定芳香族羧酸

研究了直接电导检测-离子排斥色谱法分离测定芳香族羧酸(邻苯二甲酸、水杨酸、苯乙酸、对羟基苯甲酸、苯甲酸和邻甲苯甲酸)。以Shim-packSCR-102H色谱柱为分离柱,H2SO4为流动相,考察了流动相浓度、色谱柱温度、流速对分离和测定芳香族羧酸的影响,确定最佳色谱条件为:0.08mmol/LH2SO4作为流动相,柱温45℃,流速1.2mL/min。所测芳香族羧酸的检出限为0.07～0.98mg/L;相对标准偏差在2.6%以下(n=5);回收率为95.8%～100.1%。本方法用于酱油样品的分析,得到满意结果。