Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.     

Limonene concentration in lemon (Citrus volkameriana) peel oil as a function of ripeness

The dependence of the limonene content of lemon (Citrus volkameriana) peel oil on the degree of ripeness of the fruit has been studied by using steam distillation and cold pressing to extract the oils from lemon fruit peel at different stages of maturation (green, greenish-yellow, and yellow-orange peel coloration). Samples of essential oils were analyzed by high resolution GC and GC-MS, using tetradecane as internal standard for quantitation. Forty components were detected; thirty eight were positively identified by comparison of their mass spectra (El, 70 eV) and Kováts retention indexes (determined using a non-logarithmic scale on capillary columns coated with both polar (DB-Wax) and non-polar (DB-1) stationary phases) with those of standards and with data reported in the literature. The limonene concentration reached a maximum level of 79.4% when the fruit was in the intermediate maturation stage characterized by greenish-yellow coloration.     

从芒果皮中提取果胶的工艺研究

果胶是一种大分子多糖类物质 ,具有良好的胶凝作用 ,用途广泛 ,在国内外市场上的销量很好。 1 990年世界上果胶总产量约 2 5 0 0 0吨 ,而我国 1 990年仅在食品工业上消耗的果胶就达 1 0 0 0吨 ,但国内市场上销售的果胶大部分为进口货[1] 。果胶在我国的生产仍处于开发阶段 ,所以发掘新的提取资源、提高果胶质量、降低果胶生产成本的意义十分重大。目前 ,已有以柑桔皮、向日葵盘、苹果皮、香蕉皮、马铃薯渣为原料提取果胶的研究报道 ,如何从芒果皮中提取果胶却未见报道。芒果在制造罐头和饮料中副产大量下脚料———芒果皮 ,未能得到充分利用…     

Polysaccharides of Saponin-Bearing PLANTS. XII. Polysaccharides of Acantophyllum knorringianum and Their Biological Activity

The physicochemical properties and qualitative and quantitative monosaccharide composition of Acantophyllum knorringianum pectin were determined. It has been found using periodate-nitric-acid oxidation and IR spectroscopy that galacturonan is a polymer consisting of -1-4-bonded D-galacturonic acid units. The isolated polysaccharide from roots had immunostimulating activity.     

柑桔果皮中多甲氧基黄酮的LC-APCI-MS定性分析

黄酮化合物是具有多种生物活性的物质,广泛存在于自然界中。单纯为甲氧基取代的多甲氧基黄酮PMF是芸香科多种桔类所特有的,特别是在其果皮中有较高的含量。近年来有关桔皮PMF抗癌的研究取得了很大进展。PMF作为桔皮中的抗癌活性成分,对多种癌细胞有较强的抑制作用,受到国内外的广泛关注。由于桔皮中PMF的主要成分随柑桔种类和产地的不同而有较大差异,所以,筛选含有较强抗癌活性的PMF成分的桔皮种类,是一项非常有意义的工作。文献报道的PMF的分析检测方法主要有液相色谱法、气相色谱-质谱法等。本文利用液相色谱-大气压化学电离化质谱联用技术定性分析了3种柑桔果皮中PMF的主要成分,并结合紫外吸收光谱进一步确证。     

Enantiomeric Separation of Adrenergic Amines in Citrus Species, Related Genera and Dietary Supplements by Capillary Electrophoresis

Citrus aurantium L. (Rutaceae) fruit extracts have recently been used for weight loss. Among the adrenergic amines the most important active constituent is the sympathomimetic compound synephrine and commercially available extracts are standardized for their content of this active principle. A capillary electrophoresis method was developed for the quantitative and qualitative determination of d-synephrine, l-synephrine, d-octopamine, l-octopamine, tyramine, n-methyl tyramine and hordenine. The electrophoretic separation was performed using a 75 cm × 50 µm ID (66.5 cm effective length) fused silica capillary. The samples were injected by pressure for 5s at 50 mbar and the running voltage was 30 kV at the injector end of the capillary. The method developed was successively applied to the determination of the adrenergic amines in dietary supplements, in various Citrus species including Citrus aurantium, jams and juices. Synephrine was the main component and present in the levels from 0.02–0.17% in various Citrus species and 0.42–69.28 mg in dietary supplements claiming to contain Citrus aurantium. Parameters affecting the resolution between (+) and (−)-enantiomers, such as pH, cyclodextrin concentration, temperature, organic modifier, buffer concentration and capillary dimensions were reported.     

Mineral content and botanical origin of Spanish honeys

Eleven elements (Zn, P, B, Mn, Mg, Cu, Ca, Ba, Sr, Na and K) were determined by inductively plasma coupled spectrometry in 40 honey samples from different places of Spain and four different botanical origins: Eucalyptus (Eucalyptus sp.), Heather (Erica sp.), Orange-blossom (Citrus sinensis) and Rosemary (Rosmarinus officinalis). K, Ca and P show the higher levels with average concentrations ranged between 434.1-1935 mg kg⁻¹ for K; 42.59-341.0 mg kg⁻¹ for Ca and 51.17-154.3 mg kg⁻¹ for P. Levels of Cu (0.531-2.117 mg kg⁻¹), Ba (0.106-1.264 mg kg⁻¹) and Sr (0.257-1.462 mg kg⁻¹) are the lowest in all honey samples. Zn (1.332-7.825 mg kg⁻¹), Mn (0.133-9.471 mg kg⁻¹), Mg (13.26-74.38 mg kg⁻¹) and Na (11.69-218.5 mg kg⁻¹) concentrations were found strongly dependent on the kind of botanical origin.Results were submitted to pattern recognition procedures, unsupervised methods such as cluster and principal components analysis and supervised learning methods like linear discriminant analysis in order to evaluate the existence of data patterns and the possibility of differentiation of Spanish honeys from different botanical origins according to their mineral content. Cluster analysis shows four clusters corresponding to the four botanical origins of honey and PCA explained 71% of the variance with the first two PC variables. The best-grouped honeys were those from heather; eucalyptus honeys formed a more dispersed group and finally orange-blossom and rosemary honeys formed a less distinguishable group.     

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     

The Effect of Volume Reorganization of Amorphous Poly(ethylene Terephthaiate) on Thermal Properties

When poly(ethylene terephthalate) was quenched from above T_g and then heated, it exhibited a step increase in thickness in the glass transition region at every rate tested. When the polymer was cooled more slowly than it was heated, a higher T_g and a slightly larger step increase in thickness were observed as the cooling rate was reduced. These experimental results appear to be adequately interpreted on the basis of the normal structural changes that occur in a glass as its thermal history is varied. Two observations, however, were not easily included in this view. First, the polymer, on cooling from above T_g, exhibited an abnormally high expansion coefficient over much of the range of temperature in which it exists as a fluid. Second, the polymer exhibited a step increase in thickness when it was heated at the same rate at which it had previously been cooled.     

Ultra high performance liquid chromatography with ion‐trap TOF‐MS for the fast characterization of flavonoids in Citrus bergamia juice

We have developed a fast ultra HPLC with ion‐trap TOF‐MS method for the analysis of flavonoids in Citrus bergamia juice. With respect to the typical methods for the analysis of these matrices based on conventional HPLC techniques, a tenfold faster separation was attained. The use of a core–shell particle column ensured high resolution within the fast analysis time of only 5 min. Unambiguous determination of flavonoid identity was obtained by the employment of a hybrid ion‐trap TOF mass spectrometer with high mass accuracy (average error 1.69 ppm). The system showed good retention time and peak area repeatability, with maximum RSD% values of 0.36 and 3.86, respectively, as well as good linearity (R² ≥ 0.99). Our results show that ultra HPLC can be a useful tool for ultra fast qualitative/quantitative analysis of flavonoid compounds in citrus fruit juices.