断续流动-氢化物发生原子荧光法测定浓缩苹果汁中的砷

用断续流动－氢化物发生原子荧光法测定了浓缩萍果汁中的砷含量。确定了仪器的最佳条件，探讨了酸介质，硫脲－抗坏血酸用量，硼氢化钾加入量对测定As的影响。在选定的操作条件下，砷的检限为0．43ng/mL，相对标准偏差为3．4％－6．3％，加标回收率为94．0％－101．5％本方法简便，快速，灵敏，准确，应用于浓缩苹果汁中As的测定，得到满意的结果。     

基于STSE教育理念探秘苹果中的化学知识

《普通高中化学课程标准（2017年版）》强调STSE教育理念。通过对苹果中铁元素、氧气、多酚氧化酶活性对苹果褐变现象影响的实验探究，为提高苹果的使用价值以及食品保鲜技术提供了理论基础，让学习者在"苹果"中感受化学知识的生活化及科学知识的价值。     

Evaluation of Physiological Characteristics,Soluble Sugars,Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.     

Effects of Different Drying Methods on the Retention of Bioactive Compounds,On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.     

Potential Value of Wood Tar as a Natural Fungicide against Valsa mali

The Valsa canker caused by Valsa mali seriously harmed the production of East Asian apples and caused very significant economic losses. Considering the chemical residues and the improvement of people’s awareness of environmental protection, there is a need for screening new green pesticides for the control of Valsa canker. Therefore, we conducted systematic evaluations on the antifungal activity of wood tar. In this research, the effective concentration (EC₅₀) of six strains of V. mali to wood tar was determined, and the EC₅₀ ranged from 69.54 to 92.81 μg/mL. After treatment with wood tar, the hyphae of V. mali broke, swelled, and deformed; the permeability of the cell membrane increased; and the activity of pectinase reduced. Moreover, the expression levels of five genes related to pectinase also decreased significantly. In addition, the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD) of apple leaves treated with wood tar also increased. On detached apple branches, wood tar also showed therapeutic and protective activities. In the 2016–2019 field experiments, wood tar also showed good efficacy against Valsa canker and promoted the formation of callus. (In the experiments from 2016 to 2019, it can be seen that the control effect of 50% wood tar and 100% wood tar in the field is above 75% and promoted the formation of callus.) This study is the first to report the bidirectional efficacy of wood tar against Valsa mali and for trunk wound healing. The above results evidenced that wood tar has great potential to be developed as a natural alternative to commercial fungicides for the management of apple Valsa canker.     

Analysis of Fatty Acids,Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds’ point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while palmitic and stearic acid were the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55–53.29%, aldehydes 29.75–43.99%, alcohols from 4.15 to 6.37%, ketones 4.14–5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.     

气相色谱-质谱法快速筛选测定浓缩苹果汁中105种农药残留量

采用硅藻土柱层析法对样品中的农药进行提取及净化后，用气相色谱—质谱法在选择离子监测模式下进行快速测定，以保留时间和特征离子定性定量；采用此方法测定了包括有机氯农药、有机磷农药、氨基甲酸酯农药、拟除虫菊酯农药、三嗪类农药在内的105种农药，大多数农药的线性范围为0.05～10mg／kg，相关系数大于0.99；90％以上农药在0．2mg／kg添加水平的平均回收率在70％～110％的范围内。     

基于可见/近红外能量光谱的苹果褐腐病和水心鉴别

快速无损鉴别苹果内部品质的优劣是当前苹果行业亟待解决的一项重要课题.针对这一现状,提出了直接采用可见一近红外能量光谱对苹果褐腐病、水心鉴别的新方法,考察了不同判别分析方法对苹果类别判定的准确性.在能量光谱经MSC或者一阶导数处理后,分别采用了峰面积判别法(PADA)、主成分分析判别法(PCADA)、偏最小二乘判别法(PLSDA)建立判别模型.结果显示,三种方法对褐腐病苹果判别正确率都为100%;对水心苹果分别是79.2%,95.0%和96.7%;对正常苹果分别是88.6%,98.2%和98.8%.其中,PCADA和PLSDA明显优于PADA,而PLSDA总判别率最高,达到98.1%,其建模标准差RMSEC为0.449,预测标准差RMSEP为0.392,说明可见一近红外能量光谱结合化学计量学算法可以快速、无损鉴别苹果褐腐病和水心.     

A study of the physiological changes and the nutritional qualities of irradiated apples and the effect of irradiation on apples stored at room temperature

The effects of γ-irradiation on the metabolism and nutritional qualities of cold Delicious apples and on the lethality of verticillate pathogenic fungi have been studied. The storage effect of irradiation on apples at room temperature has been observed. The results showed that the respiratory intensity of irradiated apple at 0.3–0.5 kGy was near or lower than that of unirradiated apple after 15 days irradiation. The amount of ethylene release was obviously inhibited when fruits were irradiated with 0.3–0.7 kGy. The flesh firmness of apple irradiated with 0.3–0.9 kGy was higher than that of unirradiated apple with the increasing of storage time. The negative correlations between the flesh firmness and the activities of pectinesterase (PE), polygalacturonase (PG) were observed when the dosage was lower than 1.5 kGy. The 2.0 kGy irradiation damaged the ultrastructure of cells, induced the softening of apple. When apples were irradiated with 0.7–2.0 kGy, the contents of 4 important volatile components of apple would be decreased. However, the dosage mentioned above had no effects on the pure chemicals. The studies showed that there was no significant effect of irradiation with 0.3–2.0 kGy on the nutritional qualities of apples and this dosage range could effectively control the verticillate pathogenic fungi. The result of storage experiments showed that the rotting fruits were obviously decreased by 0.3–0.9 kGy irradiation.     

Effect of high hydrostatic pressure on phenolic compounds,ascorbic acid and antioxidant activity in cashew apple juice

The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 °C) on phenolic compound and ascorbic acid contents and antioxidant capacity of cashew apple juice. This study showed that HPP at 250 or 400 MPa for 3, 5 and 7 min did not change pH, acidity, total soluble solids, ascorbic acid or hydrolysable polyphenol contents. However, juice pressurized for 3 and 5 min showed higher soluble polyphenol contents. Antioxidant capacity, measured by the ferric-reducing antioxidant power method, was not altered by HPP, but when treated at 250 MPa for 3 min, it resulted in an increased value when 2,2-diphenyl-1-picrylhydrazyl was used. These data demonstrate that HPP can be used in the food industry for the generation of products with higher nutritional quality.