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25 October 2013, Volume 34 Issue 20
Macroporous Resin Purification of Polyphenols from Blueberry Pomace and Its Composition Analysis
AN Xiao-ting,ZHOU Tao,LI Chun-yang,WANG Xing-na
2013, 34(20):  1-6.  doi:10.7506/spkx1002-6630-201320001
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Polypehenols from blueberry pomace, a byproduct of blueberry juice production, were purified by macroporous
resin chromatography and HPLC-DAD-MS was used to analyze the polyphenol composition of extracts. The results
indicated that the absorption capacity and desorption capacity of AB-8 resin were 24.38 mg/g and 95.49%, respectively. In
addition, the time for reaching the adsorption and desorption equilibrium in AB-8 resin was short, so it was the most suitable
to purify blueberry pomace polyphenols. The optimum adsorption parameters of AB-8 resin were polyphenol concentration
of 2.6 mg/mL, pH 2, feeding rate of 2.0 mL/min, and the optimal desorption parameters were ethanol concentration of 60%
and elution rate of 2.0 mL/min. After purification, the purity of polyphenols was increased from 11.05% to 59.29%. HPLCDAD-
MS analysis showed that the major components of blueberry pomace polyphenols included 7 kinds of anthocyanins
such as delphindin-3-galactoside, delphindin-3-glucoside, malvidin-3-glucoside, petunidin-3-galactoside, petunidin-3-
glucoside, malvidin-3-galactoside, and cyanidin-3-galactioside.

Synthesis and Identification of HP-β-CD Inclusion Complex of Grape Seed Extract
WU Chun-ning,LIN Xiang-yang,WANG Chang-chun,ZHENG Wei-dong,YE Nan-hui,WU Jia
2013, 34(20):  7-12.  doi:10.7506/spkx1002-6630-201320002
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The preparation of inclusion complex of grape seed extract (GSE) with HP-β-CD was optimized by orthogonal
array design based on one-factor-at-a-time experiments. Incubation in a 20% aqueous solution of HP-β-CD at 40 ℃ for 2 h
was found optimal for the preparation of GSE inclusion complex. The interaction between HP-β-CD and GSE was analyzed
by IR spectroscopy (FT-IR), field emission scanning electron microscopy (FESEM) and X-ray diffraction (XRD). The
aqueous solubility of GSE was increased to 251.5 μg/mL from 87.91 μg/mL as a result of this inclusion treatment, which
was accompanied by a remarkable improvement in its stability.

Microwave-Assisted Extraction and Fatty Acid Composition Analysis of Oil from Phyllanthus emblica L. Seeds
ZHANG Wen-wen,ZHANG Hong,ZHENG Hua,LI Kun,FENG Ying,GAN Jin,HOU Bin,LI Cheng-qiang
2013, 34(20):  13-18.  doi:10.7506/spkx1002-6630-201320003
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The microwave-assisted extraction of seed oil from Phyllanthus emblica L. was optimized employing response
surface methodology. A mathematical model indicating the effect of solid/solvent ratio, microwave power and extraction
duration on oil yield was established. The optimal extraction conditions were found to be 1:9.8 (g/mL) of solid/solvent ratio,
335 W and 12.3 min. Under the optimized conditions, the yield of seed oil from Phyllanthus emblica L. was 17.08% and
increased to 18.76% when the extraction process was repeated once again. GC-MS analysis indicated that the major fatty
acids in the oil were unsaturated fatty acids, together accounting for 80.36% of the total lipids. Linolenic acid accounted for
79.79% of all the identified compounds. A small amount of palmitoleic acid, cis-11-eicosenoic acid and 8 kinds of saturated
fatty acids were also detected. Furthermore a small amount of campesterol, β-sitosterol and vitamin E were also detected.
The fatty acid composition showed the high nutritional value of the oil from Phyllanthus emblica L. seeds.

Removal of Pyroglutamic Acid from Glutamic Acid through Isoelectric Point Combined with Cooling Crystallization
FENG Xu-dong,LIU Ming-ming,LU Juan,ZHAN Xia
2013, 34(20):  19-22.  doi:10.7506/spkx1002-6630-201320004
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The stirring speed, crystallization time, acid-adjusting rate and cooling temperature could affect the removal
of pyroglutamic acid (PCA) from glutamic acid. The optimal crystallization of PCA to ensure that the content of PCA can
meet the standard of European Union E621 was explored. The recovery rate of glutamic acid was high. The optimal crystallization
conditions were determined as follows: stirring speed of 150 r/min, crystallization time of 30 min, acid-adjusting rate
of 3 drops/min and temperature-cooling speed of 5 ℃. Under these conditions, the initial PCA content was below 1.0%.
Through prolonging the crystallization time to 60 min, the final PCA content in glutamic acid could be reduced to 0.18%
when the initial PCA content was 1.27%.

Optimization of Alkaline Extraction and Acid Precipitation for the Extraction of Okra Seed Protein
LI Jia-xing,XIANG Dong,ZHOU Yan-hui,HUANG Cheng
2013, 34(20):  23-26.  doi:10.7506/spkx1002-6630-201320005
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The extraction process for okra seed protein by alkaline extraction and acid precipitation method was optimized.
Four process conditions including solid/solvent ratio, extraction time and temperature and solvent pH were investigated for
their effect on the extraction efficiency of okra seed protein and optimized using an L9(34) orthogonal array design. Results
showed that the optimal extraction conditions were solid/solvent ratio of 1:30 (g/mL), extraction time of 60 min, extraction
temperature of 50 ℃, and extraction pH of 9.0. Under these conditions, the yield of okra seed protein was 72.3%.

Applications of Freundlich Equation in Oil Bleaching Process and Its Color Reversion
MA Li-na,ZHANG Huan,LIU Fei,SUN Li-bin,YU Dian-yu
2013, 34(20):  27-31.  doi:10.7506/spkx1002-6630-201320006
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Soybean oil was bleached by using activated clay and attapulgite clay together in different ratios. One-factor-ata-
time experiments and Freundlich equation were adopted to optimize the decolorization process. The optimal conditions
for decolorizing soybean oil were established by adding 1.9 g/100 mL of a mixture of activated clay and attapulgite clay at a
ratio of 2:3 to soybean oil and then incubating at 110 ℃ for 40 min. Under these conditions, the decolorization efficiency of
soybean oil was 85%. The absorbance of soybean oil samples decolorized with different ratios of activated clay to attapulgite
clay was compared with each other after heating treatments at 105 ℃ for different durations. The results observed showed
that increasing the proportion of attapulgite clay when the total amount of adsorbents was kept at 1.7 g/100 mL stabilized oil
lipids and hence avoided color reversion.

Optimization of Ultrasonic-Assisted Extraction of Millet Bran Oil and GC-MS Analysis of Its Fatty Acid Composition
CHEN Han-hui,GU Nie,LU Zhao-xin,ZHAO Hai-zhen
2013, 34(20):  32-36.  doi:10.7506/spkx1002-6630-201320007
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Ultrasonic-assisted extraction was used to extract essential oil from millet bran. The effects of extraction solvents,
solid-to-liquid ratio, extraction temperature and repeated extraction cycles and extraction duration, ultrasonic frequency and
ultrasonic power on the yield of millet bran oil were investigated by using one-factor-at-a-time and orthogonal array designs.
The results showed that the optimal extraction conditions were determined as follows: n-butyl alcohol as extraction solvent,
solid-to-liquid ratio of 1:10 (g/mL), two repeated cycles of extraction at 60 ℃ for 20 min, ultrasonic frequency of 40 kHz
and ultrasonic power of 300 W. Under these conditions, the yield of millet bran oil was 87.68%. The major fatty acids of
millet bran oil were 13.08% hexadecanoic acid, 56.73% 9,12-octadecadienoic acid, 19.78% 9-octadecenoic acid, and 5.41%
octadecanoic acid, as demonstrated by GC-MS analysis. Additionally, 0.8% β-sitosterol was also detected. These results
indicate that the millet bran oil is a healthy and nutritional cooking oil.

Effect of Variable-Temperature Sterilization on the Quality of Canned Bighead Carp
ZHANG Lu-yao,JIANG Qi-xing,XU Yan-shun,XIA Wen-shui
2013, 34(20):  37-42.  doi:10.7506/spkx1002-6630-201320008
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A new type of variable-temperature sterilization process was applied to canned bighead carp to explore the
effect on product quality. The process was composed of exponential functions and stepped functions, and canned bighead
carp was sterilized by using the variable-temperature profile. The temperature curves were measured to verify the
model. The textural properties of canned fish sterilized under optimize conditions, the microstructure of fish muscle,
cooking loss, and total protein and soluble collagen content in exudates were determined to evaluate the constant retort
temperature profile for the sterilization of products. The results showed that the temperature curves in retort had
a strong correlation with experimental values (R2 = 0.978). Compared with the samples sterilized by optimal constant
retort temperature profile, the hardness and springiness of fish muscle of those sterilized by optimal variable temperature
profile were increased by 16.0% and 7.6%, respectively, and endomysium was less disintegrated, as shown by
observing the cross-sectional microstructure of muscle. Cooking loss, soluble collagen protein content of the samples
sterilized by optimal variable temperature profile decreased by 17.6%, 9.4% and 7.6%, respectively, and less overcooked
flavor was observed, accompanied by better sensory characteristics. This study suggests that the variable retort
temperature profile can significantly improve the quality of bighead carp packaged in retort pouches and therefore has
great application value.

High Pressure-Microwave Assisted Extraction of Resveratrol from Peanut Roots
CHEN Qiong-ling,LIU Hong-zhi,LIU Li,HE Xuan-hui,WANG Qiang
2013, 34(20):  43-48.  doi:10.7506/spkx1002-6630-201320009
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The extraction of resveratrol from peanut roots by means of high pressure treatment followed by microwave
was optimized using response surface methodology based on a quadratic rotary regression design. Four factors in
decreasing order of their importance in influencing extraction efficiency were ethanol concentration, pressure,
pressure-holding time, solid/solvent ratio. The optimal conditions for resveratrol extraction were determined as 72%, 1:30 (g/mL),
208 MPa, 4 min, 320 W and 90 s for ethanol concentration, solid/solvent ratio, pressure, pressure-holding time,
microwave power and irradiation time, respectively. Under the optimized conditions, the yield of resveratrol was
73.76%, an 1.72-fold increase compared to the single solvent extraction using 70% ethanol as the extraction solvent
with a solid/solvent ratio 1:30 for 45 min.

Optimization of Saccharification Process for Hydrolyzed Extruded Corn Flour
ZHANG Yan-rong,JIAO Yan-ping,FAN Hong-xiu,WANG Da-wei
2013, 34(20):  49-54.  doi:10.7506/spkx1002-6630-201320010
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After being subjected to simultaneous treatment with a combination of enzymatic hydrolysis and extrusion, corn
four was saccharified. The effects of saccharification time, pH, glycosidase amount and liquid/solid ratio on saccharification
efficiency were investigated by measuring the dextrose equivalent (DE) of saccharified mash. Qualitative and quantitative
analysis of saccharified corn starch was performed by HPLC. The saccharification process was optimized by response
surface methodology to be 3.5 h at 60 ℃ using 280 U/g of glycosidase with a liquid/solid ratio of 4:1 (mL/g) at initial pH
5.0. Under these conditions, the yield of starch sugars was 106.39% and the DE value was 46.12%, in which the contents of
glucose, maltose and maltotriose were 31.87%, 33.47% and 12.91%, respectively.

Optimization of Curcumin Extraction by Response Surface Methodology and Its Inhibitory Effect on Amyloid Aggregation
ZHANG Liang,YANG Song,HE Jian-wei,ZOU Zhi-yuan,JIA Li-jiao,JIANG Kun,MENG Xian-jun,ZHANG Hui-li
2013, 34(20):  55-60.  doi:10.7506/spkx1002-6630-201320011
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Objective: The L68Q mutation in the cystatin C (cC) gene can form amyloid through dimers at the initial stage. The
curcumin was used to explore the growth of yeast and the quantity of secretory cC in mutated recombinant yeast Pichia pastoris
as well as its inhibitory effect on amyloid accumulation of cC. Methods: The extraction of curcumin was optimized using response
surface methodology. The inhibitory effect of curcumin on the growth of recombinant cC yeast was measured. The quantity of cC,
secreted by yeast in media with curcumin at different concentrations, was evaluated by SDS-PAGE. The degree of cC amyloid in
the presence of curcumin was explored by Congo red staining. Results: The optimal extraction conditions for solid/solvent ratio,
ultrasonic power and time were 30:1 (mL/g), 300 W and 15 min, respectively. Under these conditions, the yield of curcumin was 3.97
mg/g. The inhibitor effect of curcumin on recombinant yeast growth was relatively mild, but increased curcumin concentration
could more effectively inhibit the secretion of cC and cC amyloid. Conclusion: Curcumin can inhibit the growth, protein secretion
of recombinant yeast and amyloidogenic characteristics of recombinant cystatin.

Purification of Pigments from Passiflora edulis Rind by Macroporous Resin Adsorption
ZENG Shao-xiao,PENG Bin,CHEN Jie,LIN Zhi-qin,ZHENG Bao-dong
2013, 34(20):  61-66.  doi:10.7506/spkx1002-6630-201320012
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Static adsorption and desorption experiments were conducted to screen the suitable macroporous resin for
purifying pigments from Passiflora edulis rind. The conditions for static and dynamic adsorption and desorption were
optimized. Results showed that macroporous resin HP-20 was the most favorable adsorbent for Passiflora edulis rind
anthocyanins. The optimal static adsorption and desorption conditions were adsorption at 40 ℃ of samples at pH 4.0 and
desorption with 90% acidified ethanol (pH 3.5). The optimal dynamic adsorption and desorption conditions were loading of
18.176 μg/mL sample solution at a flow rate of 4.5 BV/h and gradient desorption with 6 BV of the desorption solvent at a
flow rate of 3 BV/h.

Osmotic Dehydration of Lotus Root (Nelumbo nucifera Gaertn)
LI Li-juan,JIANG Ning,LI Da-jing,JIN Bang-quan,LIU Chun-quan
2013, 34(20):  67-71.  doi:10.7506/spkx1002-6630-201320013
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Osmotic dehydration and browning prevention of lotus root slices were optimized. The efficacy of different
browning inhibitors was compared, and the influence of different osmotic agents, solid/liquid ratio, osmotic agent concentration,
temperature and time on water loss of lotus was explored. The results indicated that 0.002 g/mL aqueous citric acid was
the most effective to prevent lotus from browning. The use of an osmotic solution consisting of maltodextrin and sodium
chloride in a proportion of 1:10 (g/mL) provided the best dehydration efficiency. Water loss of lotus became higher with increased
concentration of the osmotic solution, elevated temperature and prolonged treatment time. The maximum water loss
of 69.50% was observed for lotus root slices after osmotic dehydration for 180 min at 50 ℃ with 0.6 g/mL of maltodextrin
concentration, as demonstrated by orthogonal array optimization.

Extraction and Bioactivities of Total Flavonoids from Schisandra chinensis (Turcz.) Baill Leaves
XU Rui-bo,WAN Bei-bei,GAO Ying-ying,ZHANG Rui,ZHOU Hong-ying
2013, 34(20):  72-76.  doi:10.7506/spkx1002-6630-201320014
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The effect of extraction temperature, ethanol concentration, solid/solvent ratio, extraction time and number
of extraction cycles on the yield of total flavonoids from Schisandra chinensis (Turcz.) Baill leaves (FSL) was studied
by single factor designs. Based on the results obtained, an orthogonal array design was proposed to optimize the
extraction process. The optimal extraction process was obtained by two cycles of extraction with 60% ethanol at a
solid/solvent ratio of 1:45 (g/mL) for 3.5 h at 85 ℃, resulting in an FSL yield of 9.03%. Primary purification of FSL
was performed using polyamide resin, and infrared spectroscopic studies demonstrated that the purified products
possessed spectral characteristics of flavonoids. The purified FSL had strong inhibitory effects against Staphylococcus
aureus, Escherichia coli and Bacillus subtilis as determined by agar diffusion method, and showed free radical
scavenging activity against superoxide anion and DPPH radicals.

Ultrasonic Extraction of Lycorine and Galanthamine from Red Spider Lily Bulb (Lycoris radiate)
WANG Peng,TIAN Chun-lian,LIU Xiao-pan
2013, 34(20):  77-81.  doi:10.7506/spkx1002-6630-201320015
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Optimal conditions for the ultrasonic extraction of lycorine and galanthamine from red spider lily bulb were
established in this study. The compounds were determined simultaneously by HPLC. The effects of extraction time,
temperature, ultrasonic treatment time and material-to-solvent ratio on extraction efficiency were investigated. Analysis
of variance showed that three extraction parameters in the decreasing order of importance were extraction time, ultrasonic
radiation time and temperature. An extraction temperature of 70 ℃ and 2.5 h extraction followed by 30 min ultrasonic
treatment repeated in sequence twice proved optimal, which provided maximum yields of lycorine and galanthamine, 0.1561%
and 0.0253%, respectively.

Influence of Chitosan Degradation by High Pressure Homogenization on Its Effect in Orange Juice Clarification
ZHANG Bin,HOU Xiao-zhen,FAN Fang-hua
2013, 34(20):  82-86.  doi:10.7506/spkx1002-6630-201320016
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Chitosan was degraded by high pressure homogenization to increase its effectiveness for clarifying
orange juice. The influence of homogenization pressure, temperature, time and pH on clarification of orange juice by
chitosan degradation products was examined by measuring the light transmittance of orange juice. The conditions for
clarifying orange juice at 40 ℃ were optimized using Box-Behnken experimental design combined with response surface
methodology. Results showed that degraded chitosan had obviously preferable clarification effect on orange juice when
compared to the control without degradation. Meanwhile, the response surface model allowed good prediction of juice
transmittance as a function of various homogenization conditions. Homogenization of 0.723 g/L acidic aquesou solution of
chitosan at pH 3.27 for 6.8 min at 32 MPa was found to be optimal. Transmittance was 96.68% for original orange juice and
92.2% for reconstituted orange juice when mixed with the degraded chitosan in a proportion of 1:2.5.

Optimization of Molecular Distillation Separation Conditions for Capsicum Oleoresin by Response Surface Methodology and Antioxidant Activity of Its Separated Components
TAO Hong,JIANG Lin,ZHENG Xi-kang,ZHONG Wen-jun,HU Ji-teng,WANG Xiao-juan,DU Zhuo,CHEN Jin-long
2013, 34(20):  87-93.  doi:10.7506/spkx1002-6630-201320017
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Molecular distillation (MD) was used to purify capsicum oleoresin, and three important process parameters such
as distillation temperature, distillation pressure and wiper rolling speed were optimized by response surface methodology
for better separation between capsaicinoids and capsicum red pigment. Individual variables and their interactions on
the response values capsaicinoid concentration and color value were explored according to Box-Behnken design. A
mathematical quadratic polynomial regression equation was established. The optimal process conditions for distillation
temperature, distillation pressure and wiper rolling speed were 144 ℃, 9.5 Pa and 313 r/min, respectively. Under these
conditions, the capsaicinoids concentration was increased to 75.30%, and the color value of capsicum red pigment separated
was 19.84. DPPH radical scavenging assay showed that the capsaicinoids separated had good antioxidant activity.

Optimization of Extraction Process for Acid-Soluble Collagen from Cyprinus carpio Haematopterus Scale by Response Surface Methodology
ZHU Wen-xue,QIU Yuan-yuan,XIAO Feng,KANG Shuai-fei,WANG Ling-ling
2013, 34(20):  94-98.  doi:10.7506/spkx1002-6630-201320018
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On the basis of one-factor-at-a-time experiments, Box-Behnken design (BBD) and response surface methodology
(RSM) were applied to explore the effects of acetic acid concentration, material/liquid ratio and extraction duration on the
extraction efficiency of collagen from common carp fish scale. As a result, a mathematical model was fitted. The optimal extraction
conditions were found to be 0.54 mol/L acetic acid as the extraction solvent with a material/liquid ratio of 1:10 (g/mL) for an
extraction duration of 42 h. Under these conditions, the extraction efficiency of collagen was 15.89%.

MTT Colorimetric Method for Lactobacillus helveticus MB 2-1 Viable Cell Counting
YANG Pei-jie,LI Teng,CHEN Xiao-hong,LI Wei,DONG Ming-sheng
2013, 34(20):  99-102.  doi:10.7506/spkx1002-6630-201320019
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The feasibility of MTT colorimetric method for Lactobacillus helveticus MB2-1 viable cell counting
was evaluated, and the wavelength, MTT dosage, DMSO dosage and incubation time were optimized. Results
showed that the OD value was linear with the cell concentration (R2 > 0.99) at cell concentrations between
107 CFU/mL and 109 CFU/mL. The best working procedure was described as following: 1.0 mL of bacterial suspension
reacted with 0.2 mL of MTT solution for 1 h min at 40 ℃. After centrifugation at 12000 r/min for 10 min, 1.0 mL of DMSO
was added to dissolve the precipitate. OD510nm values were measured. This study indicates that the MTT colorimetric method
can be applied for lactobacillus viable cell counting.

Comparative Analysis of Volatile Compounds in Different Cheese Samples by SPME-GC-MS
MA Yan-li,CAO Yan-ping,YANG Zhen-nai,WANG Bei
2013, 34(20):  103-107.  doi:10.7506/spkx1002-6630-201320020
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SPME coupled with GC-MS was applied to analyze the flavor substances in four Chinese traditional acidcoagulated
cheese samples and one western Cheddar cheese. Totally 41, 25, 26 and 29 volatile components were individually
distinguished in milk knots, hurood, dairy fan, and dairy cake, and 20 volatile compounds were identified in Cheddar
cheese. The analysis of differences among all these cheese samples showed that the major volatile compounds in traditional
acid-coagulated cheese and Cheddar cheese were different. Milk knots contained relatively more aromatic and heterocyclic
compounds, while fatty acids were the major aroma volatile in dairy fan and Cheddar cheese. The major volatile flavor compounds
in hurood and dairy cake were similar, and most of them were fatty acids and alcohols. These differences may result
from the different manufacturing processes.

Biogenic Amine Content of Traditionally Fermented Douchi
HU Peng,SUO Hua-yi,KAN Jian-quan,CHEN Guang-jing,HU Guo-zhou
2013, 34(20):  108-112.  doi:10.7506/spkx1002-6630-201320021
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A method for detecting the content of biogenic amine in traditionally fermented Douchi by HPLC was developed.
The method was based on a reversed-phase column (Agilent XDB C18 column, 250 mm × 4.6 mm × 5 μm) for pre-column
derivatization with benzoyl chloride. Douchi samples were separated by HPLC using gradient elution (methanol and ultra
pure water), and detected with a UV-visible detection at 254 nm. The method allowed simultaneous determination of 8
amines in less than 25 min including putrescine, cadaverine, tryptamine, 2-phenyl-ethylamine, spermidine, spermine,
histamine and tyramine. A good linearity for each amine was observed between 1 μg/mL and 80 μg/mL. The detection
limits ranged from 0.03 to 0.10 μg/mL. The average recovery rate for biogenic amines in traditionally fermented Douchi
was 96.80%–106.10%. Due to its high sensitivity, precision and repeatability, the developed method was feasible for the
determination of biogenic amines in traditionally fermented Douchi. Our results indicated that biogenic amine types and
contents varied among different traditionally fermented Douchi. The variation of total biogenic amine in traditionally
fermented Douchi was 101.07–427.19 mg/kg.

Determination of Major Polyphenols and Caffeine in Different Tea Wastes
ZHANG Liang,ZHOU Jie,QIN Jin-hua
2013, 34(20):  113-116.  doi:10.7506/spkx1002-6630-201320022
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The contents of eight tea polyphenols and caffeine in wastes from various types of tea were determined by high
performance liquid chromatography using 0.6% formic acid-water (A)-acetonitrile (B) as the mobile phase at a flow rate of
0.8 mL/min with gradient elution from 0 to 60 min (5%–30% B). The column was Agilent SB-Aq C18 (4.6 mm × 250 mm,
5 μm). The HPLC column temperature was 30 ℃, and the detection wavelength was 278 nm. The results showed a good
linear relationship (r > 0.99) for epigallocatechin gallate, gallocatechin gallate, epicatechin gallate, epecatechin, caffeine,
gallic acid, protocatechuic acid, gallocatechin and epigallocatechin in the concentration range of 10 ng to 20 μg. The RSDs
of repeatability and stability were both less than 15%. This method was simple, accurate and repeatable and allowed reliable
analysis of tea wastes.

Spectrophotometric Determination of Taurine in Shellfish Using Inhibition of Rhodamine B Oxidation
LI Yong-mei,LI Ren-yu,SHI Peng-fei
2013, 34(20):  117-120.  doi:10.7506/spkx1002-6630-201320023
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A novel method for the spectrophotometric determination of taurine was developed. The method was based on
the inhibitory effect of trace taurine on the reaction of potassium hypermanganate oxidizing rhodamine B in ammonium
chloride/ammonia buffer solution at pH 11.0, resulting in an obvious decrease in the absorbance. The maximum detection
wavelength for fading reaction was 760 nm. A linear relationship was observed between the fading grade and the
concentration of taurine in the range of 0–100 μg/L with an apparent molar absorption coefficient of 1.07 × 106 L/(mol•cm)
and the detection limit was 2.25 μg/L. This method was applied to determine taurine in Sinonovacula constricta, Meretrix
meretrix, Mactra veneriformis and Ruditapes philippinarum. The results revealed good agreement with those obtained by
high performance liquid chromatography (HPLC). The relative standard deviations were 0.76%–1.08% (n = 6), and the
average recovery rates were 96.93%–102.40%.

Supercritical Fluid Extraction and HPLC Analysis of Ginsenosides
FAN Hong-xiu,LIU Ting-ting,LIU Hong-cheng,CUI Hai-yue,WANG Da-wei
2013, 34(20):  121-126.  doi:10.7506/spkx1002-6630-201320024
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The effects of five operating parameters including extraction methods, temperature, time, entrainer amount
and the number of repeated extractions on the yield of ginsenosides from Panax ginseng by supercritical carbon dioxide
extraction were investigated. An orthogonal array design was applied to optimize these parameters. Determination of
ginsenoside Rg1, Re, Rb1, Rc, Rb2 and Rd in extracts was performed by high performance liquid chromatography
(HPLC). The results indicated that the yield of total ginsenosides from 100 g of ginseng powder by pre-soaking combined
with dynamic extraction was (1.1053 ± 0.0491)%, and the yields of ginsenoside Rg1, Re, Rb1, Rc, Rb2 and Rd were
(0.1862 ± 0.0205)%, (0.1710 ± 0.0114)%, (0.3656 ± 0.0306)%, (0.1408 ± 0.0033)%, (0.1370 ± 0.0121)%,
(0.1047 ± 0.0061)%, respectively, when 200 mL of 70% ethanol was used as the entrainer for 4 h extraction at 30 MPa
and 45 ℃ repeated twice. Although the yield of ginsenosides by supercritical carbon dioxide extraction was relatively lower
compared with the conventional solvent extraction method, the advantages including simple separation procedure, no solvent
contamination and protecting heat-sensitive components were incomparable to other extraction methods.

Analysis of Main Flavor Components in Milk Fermented by Original Strains from Sayram Ketteki
LEI Hua-wei,CHEN Xiao-hong,LI Wei,WANG Yan,PENG Jing,LI Shun,DONG Ming-sheng
2013, 34(20):  127-130.  doi:10.7506/spkx1002-6630-201320025
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The major flavor components in milk fermented by lactic acid bacteria alone or together with yeast isolated from
Sayram Ketteki were analyzed by solid-phase micro-extraction (SPME)-gas chromatography-mass spectrometry (GC-MS). Results
showed that volatile fatty acids were mainly produced in milk fermented by Lactobacillus helveticus MB 2-1 alone, of which acetic
acid was the major component. In milk fermented by Lactobacillus helveticus MB 2-1 and Streptococcus hermophilus MB 5-1
together, the content of acids showed an obvious decrease while ketones indicated a significant increase; meanwhile, 3-hydroxy-2-
butanone was the major flavor compound. Totally 11 kinds of volatile components were detected in milk fermented by L. helveticus
MB 2-1, S. thermophilus MB 5-1 and Kluyveromyces. marxianus Y51-1, including acids, alcohols, esters and ketones, of which
the major flavor components were ethanol, acetic acid, ethyl ester and 3-hydroxy-2-butanone. Only 9 volatile components were
detected in yogurt from the market, of which 2,3-butanedione was the major flavor compound. This study further illustrated that
Sayram Ketteki is a unique local fermented dairy product in China. There was a significant difference in fermentation microflora,
sensory characteristics and major flavor components between Sayram Ketteki and common yogurt.

Analysis of Volatile Components in Soybean and Soybean-Sorghum Tempeh by SPME-GC-MS
DING Yi,XIAO Yu,HUANG Jin,LI Wei,DONG Ming-sheng
2013, 34(20):  131-134.  doi:10.7506/spkx1002-6630-201320026
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The flavor components in soybean tempeh and soybean-sorghum tempeh fermented by Rhizopus oligosporusaito
RT-3 were analyzed by SPME-GC-MS. Results showed that 18 volatile components were detected in soybean tempeh,
while 20 were detected in soybean-sorghum tempeh. 3-Hydroxy-2-butanone and trans-caryophyllene were detected
only in soybean-sorghum tempeh. 1-Octen-3-ol, which was responsible for a mushroom-like aroma was detected in both
kinds of tempeh.

Correlation Analysis between Cyanidin-3-glucoside Content and Color Value of Red Kernel Color
ZHANG Xiao-fang,GAO Wei,DENG Hui-ying,DU Jing-jing,LIU Deng-shuai,XU Meng
2013, 34(20):  135-138.  doi:10.7506/spkx1002-6630-201320027
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The cyanidin-3-glucoside content and color value of red kernel color (RKC) were detected by HPLC method
and UV spectrophotometry, respectively. The correlation between both parameters was analyzed by linear regression. The
results showed that the two parameters were positively correlated, and cyanidin-3-glucoside content and color value were
slightly higher in powder samples than in liquid ones. For liquid samples, color value of 1 referred to (91.40 ± 0.15) mg of
cyanidin-3-glucoside in 100 mL of samples, with the variation coefficient of 3.17% and the correlation coefficient of 0.9983.
For powder samples, color value of 1 represented (102.10 ± 0.21) mg of cyanidin-3-glucoside in 100 g of samples, with the
variation coefficient of 0.38% and the correlation coefficient of 0.9953. Good linearity indicated that the content of cyanidin-
3-glucoside in RKC could be simply calculated through determining its color value, thereby providing a theoretical basis for
quality control of RKC in small and medium enterprises.

Development of Lateral Flow Assay for Melamine Detection Based on Colloidal Gold
XIA Jun,LAI Wei-hua,TU Ji-ping,XU Guo-mao,ZHANG Xin-yu,FENG Rong-hua,ZHONG Ping-hai,HE Xiao-li
2013, 34(20):  139-143.  doi:10.7506/spkx1002-6630-201320028
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A method for rapid detection of melamine by colloidal gold strip was introduced. Four steps were involved in the
process of preparing the strip, including production of colloidal gold, manufacture of immunogold, installation and analysis
of the strip. With the strip, 10 μg/L of melamine was detected in less than 10 min. Fresh milk could be detected directly without
pretreatment, so it provided a simple, accurate and rapid method for on-site testing of melamine.

Analysis of Volatile Components in Fresh Hawthorn by Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
GAO Ting-ting,HAN Shuai,LIU Yu-ping,TIAN Hong-yu,SUN Bao-guo
2013, 34(20):  144-147.  doi:10.7506/spkx1002-6630-201320029
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The volatile components of fresh hawthorn were extracted by solid-phase microextraction and analyzed by gas
chromatography-mass spectrometry (GC-MS). Sixty-one volatile compounds were identified by comparison of their retention
indexes (RIs) with those of authentic standards or those previously reported in the literature, including 23 esters, 23
hydrocarbons, 5 alcohols, 4 aldehydes, 4 phenols and 2 ethers. The major volatile components were cis-3-hexenyl acetate,
hexyl acetate, methyl octanoate, 1-methyl-4-(1-methylethenyl) benzene, trans-2-hexenyl acetate, hexyl 2-methylbutanoate,
2,6,10-trimethyldodecane and tetradecane. Based on the odor characteristics of identified components, it can be known that
the ester compounds are characteristic volatile flavor components of fresh hawthorn.

Optimization of Wolfberry (Lycium barbarum L.) Traceability Model for Different Geographic Origins Using Near Infrared Spectroscopy Combined with SIMCA
LEI Jian-gang,LIU Dun-hua
2013, 34(20):  148-152.  doi:10.7506/spkx1002-6630-201320030
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In this study, traceability models for wolfberry from different geographic origins were established by using near
infrared spectroscopy combined with cluster class independent soft model method (SIMCA). Different spectral preprocessing
methods were compared for modeling. The results showed that, in the wavelength range of 950 to 1650 nm, obvious
characteristic absorption peaks at 1135, 1175, 1235, 1335, 1415, 1395 nm and 1535 nm were observed after second order
derivative processing, five-point smoothing and SNV processing of the original spectra. When the number of principal components
for each of the 8 growing areas, Xinjiang, Zhongning, Gansu, Qinghai, Nanliang, Huinong, Guyuan and Inner Mongolia
was 3, the traceability models established by the SIMCA method were the best. At the significance level of 10%, 95%,
85%, 95%, 95%, 80%, 80%, 95% and 95% of unknown samples from these growing areas were recognized and only 2.86%,
14.28%, 2.86%, 0%, 5.72%, 17.13%, 0% and 2.86% were incorrectly judged. The model for samples from Guyuan was the
best, whereas that for Huinong was the worst.

Determination of Chemical Composition of Milk Using Near-Infrared Reflectance Spectroscopy
YANG Jin-hui,BU Deng-pan,WANG Jia-qi,ZHOU Ling-yun,MA Lu,ZHANG Jun-min
2013, 34(20):  153-156.  doi:10.7506/spkx1002-6630-201320031
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This study reports on the application of near infrared reflectance spectroscopy to determine the major chemical
components in milk. Totally 150 milk samples were collected from the same dairy farm, and the contents of protein, fat,
lactose, total solids and non-fat solids in milk were measured. Based on the spectral data, a regression model for each component
was proposed by partial least square regression combined with cross-validation. The results showed that middle- and
long- wavelength (1300–2500 nm) absorption contributed much to the regression models. The coefficient of determination
for the models for protein, fat, lactose, total solids and non-fat solids in validation sets were 0.96, 0.90, 0.90, 0.91 and 0.92,
respectively, with relative errors of 4.97, 3.19, 3.15, 3.37 and 3.54, respectively. The models for protein, lactose and non-fat
solids were effective in predicting 10 unknown samples, with relative error less than 1.40%.

Determination of Phloridzin in Apple Buds from Different Varieties by HPLC-DAD
RAN Jun-jian,FAN Ming-tao,ZHAO Zheng-yang,LIANG Jun
2013, 34(20):  157-160.  doi:10.7506/spkx1002-6630-201320032
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A method to detect phloridzin in apple buds was established using high performance liquid chromatography
(HPLC) with a diode array detector (DAD). Chromatographic separation was conducted on a Diamonsil C18 (250 mm ×
4.6 mm, particle size 5 μm) with a gradient elution program using a mobile phase made up of 1% acetic acid (V/V) and
methanol as at 280 nm. The method had a linear range from 6.25 to 100 μg/mL with correlation coefficient of 0.9999, the
limit of detection was 0.0313 μg/mL and the limit of quantification was 0.0939 μg/mL. The recovery ranged from 95.38%
to 100.12%. Phloridzin in apple buds from 10 different varieties (Fuji, Ralls, Jonagold, Pink lady, Qinyang, Qinguan, Gala,
Granny Smith, Jonathan, Starkrimzon) grown in Baishui county, Shaanxi province were determined by the HPLC method.
The results showed that the highest content of phloridzin in Starkrimzon buds was 17.284 mg/g among the varieties studied,
and the lowest content in Qinyang was 12.569 mg/g.

Nutrient Analysis of Grass Carp (Ctenopharyngodon idellus) by Near Infrared Spectroscopy
XU Wen-jie,LI Jun-jie,JIA Dan,XIONG Shan-bai
2013, 34(20):  161-164.  doi:10.7506/spkx1002-6630-201320033
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Protein, fat and moisture in 107 grass carp samples were analyzed by chemometric methods. Meanwhile, near
infrared spectra (NIRS) of these samples were investigated in order to obtain quantitative analysis methods for grass carp
nutrients. The protein content in grass carp ranged from 18.00% to 26.00%, fat content from 2.08% to 4.36%, and moisture
content from 70.80% to 81.20%. The results showed that the nutrient values met the modeling requirements. Various
spectral preprocessing methods were tested, and the best preprocessing method was multiplicative scatter correction (MSC)
together with Savitzky-Golay derivatives for grass carp moisture spectra, and standardization for protein and fat spectra. The
near-infrared quantitative analysis models were obtained for fish protein, fat and moisture contents by partial least square
regression. The correlation coefficients of the models were 0.9806, 0.9968 and 0.9372 for protein, fat and moisture contents,
respectively. These results indicate the acceptable fitting accuracy and prediction capability of the models for the analysis of
protein, fat and moisture contents in grass carp by NIRS.

Quality Indicators, Nutritional Composition and Antioxidant Activities of Blended Purple Sweet Potato Beverage
PAN Li-jun,SUN Xiao-ya,JIANG Shao-tong
2013, 34(20):  165-169.  doi:10.7506/spkx1002-6630-201320034
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The aim of this study was to investigate the quality indicators, component contents and their antioxidant activities of a
blended purple sweet potato-apple beverage which was prepared in our laboratory by hydrolyzing purple sweet potato in the presence
of α-amylase and glucoamylase and subsequently mixing with apple juice. The soluble solid content and total acid content
were no less than 8% and approximately 0.5%, respectively. The anthocyanin content and light transmission were 6.18 mg/100 mL
and 43.9%. All microbiological indicators tested met the GB (the Chinese national standard) requirements. The beverage had nice
color, good taste and mouth feeling. Twelve free amino acids including five essential amino acids (EAA) were detected with an
automatic amino acid analyzer. The contents of total amino acids (TAA) and EAA were 33.68 mg/100 mL and 9.15 mg/100 mL,
respectively. Sugar composition and contents were analyzed by high-performance liquid chromatography. The beverage contained
38.94 mg/mL glucose, 7.59 mg/mL fructose and 0.84 mg/mL sucrose. The hydroxyl radical scavenging activity of the
beverage was 44.79%. The DPPH radical and superoxide anion scavenging activities were 94.49% and 83.02%, respectively.
Therefore, this blended beverage has significant antioxidant activity as shown compared with commercial counterparts.
Key words:blend purple sweet potato-apple beverage;quality indicators;free amino acid composition;sugar
composition;antioxidant activity

Real-Time Fluorescence PCR Identification of Alternaria alternata Causing Black Spot Disease of Fragrant Pear
WANG Feng-jun,ZHANG Xiang-lin,MA Hai-bo,FENG Xin-zhong,FENG Jun-li,HUA Peng
2013, 34(20):  170-173.  doi:10.7506/spkx1002-6630-201320035
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A real-time fluorescence PCR method was established by using a pair of specific primers and double-fluorescence
labeling probe according to the conserved sequence of the pathogen Alternaria alternata causing fragrant pear black
spots. Totally 12 flowers, 30 fruits and 94 slides from fragrant pears were detected in this study. The real-time fluorescence
PCR was used to detect four other plant disease pathogens on pears. Results showed that only in the pathogen causing black
spots, fluorescence signal could be collected with the specific primers and probe. The assay for specific detection was more
sensitive than conventional PCR, and could detect the concentration of DNA template as low as 1.9 pg/μL without pathogen
separation and purification. This method is a reliable, sensitive, quick and easy-handling method suitable for rapid diagnosis
and dynamic monitoring of the plant pathogen.

Compositional Characteristics of Amino Acids in Different White Wine Grapes
CHENG Bing,ZHANG Jing-fang,WANG Yue-hui,XU Hong-yu,ZHANG Yan,WANG Cheng
2013, 34(20):  174-177.  doi:10.7506/spkx1002-6630-201320036
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Seventeen amino acids in 14 cultivars of white wine grapes were detected using an amino acid analyzer. The
results showed that total content of amino acids in white wine grapes ranged from 1128.550 (Grey Riesling) to 4967.779
mg/100 g fresh weight (Pinot Blanc). Pro, Arg, Ser, Thr and Glu were the major amino acids in white wine grapes with the
richest Pro content (48% of the total content among 17 amino acids), regardless of the cultivar or growing area. However,
Met, Phe and Tyr indicated lower concentrations than other amino acids. In addition, Pro was richer in all 14 cultivars than
Arg. Pro and Pro/Arg ratio (δ) exhibited obvious variation among different cultivars. The concentrations of aroma-related
amino acids were different among 14 cultivars of white wine grapes, which showed the highest level in Chardonnay, the
second highest level in Pinot Blanc, and the lowest level in Grey Riesling.

Determination of Phenolic Acids in Rapeseed Oil Using Ultra Performance Liquid Chromatography
ZHENG Chang,YANG Mei,HUANG Feng-hong,ZHOU Qi,CAO Xiao-wei
2013, 34(20):  178-181.  doi:10.7506/spkx1002-6630-201320037
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An ultra performance liquid chromatography (UPLC) method for the determination of phenolic acids in rapeseed
oil was established by optimizing solid phase extraction parameters and chromatographic separation conditions. Five
phenolic acids such as sinapine, caffeic acid, sinapic acid, ferulic acid and cinnamic acid could be effectively separated by
this method. Quantification was performed by an external standard method. A good linear relationship was observed for five
phenol acid standards with correlation coefficients of 0.9994 to 0.9999. The detection limits were in the range of 0.07
to 0.11 mg/L. The average recovery rates of five phenolic acids in rapeseed oil were 100.6% to 106.7% with relative standard
deviations less than 2.9%. The method had the advantages of less interference from impurities and high recovery and
sensitivity. Phenolic acid composition of cold-pressed rapeseed oil (CPRO) with high, medium and low contents of erucic
acid was determined by using this method, and analysis of variance showed significant differences in the contents of phenolic
acids among high, medium and low-erucic acid CPROs.

Isolation and Monosaccharide Composition Analysis of Indigenous Sugarcane Polysaccharide
Ban Jia,Chen Jun-jia,Hu Xue-mei,XU Xiao-yan,FU Jin-guo,MENG Fei,Wang Fan
2013, 34(20):  182-185.  doi:10.7506/spkx1002-6630-201320038
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Indigenous sugarcane polysaccharide (ISP) was obtained from four clarified juice from different cultivars of sugarcane
by ethanol precipitation. The ISP content was determined using phenol-sulfuric acid method and the ISP composition
after acid hydrolysis was analyzed by gas chromatography. The results showed that the ISP content in the clarified sugarcane
juice from industrial production (a hybrid from three cultivars) was higher than in the laboratory prepared ones (from three
other cultivars, respectively). The ISP monosaccharide composition of all the clarified sugarcane juices was the same, including
ribose, rhamnose, arabinose, xylose, mannose, glucose and galactose. The above results suggested that the ISP in the
clarified sugarcane juice mainly derived from the hemicelluloses and celluloses in the sugarcane fiber. The relative contents
of the monosaccharides had a significant difference among these four sugarcane juices.

Development of ELISA Method for Detection of Cepfalexin Residue in Milk
BIAN Su-min,HU Hong-bo,XING Shi-ge,ZHANG Yue,XIONG Qi-rong,ZHONG Qiang,JIN Yong,CHU Xiao-gang
2013, 34(20):  186-189.  doi:10.7506/spkx1002-6630-201320039
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Based on cafalexin monoclonal antibody, an indirect competitive enzyme-linked immunosorbent assay (ELISA)
to determine cefalexin residues in milk was established. The linear detection range of the ELISA method in milk was 1.0
to 50.0 ng/mL, with limit of detection of 1.0 ng/mL, and IC50 value of 4.1 ng/mL. The recovery rates for spiked milk with
50, 100 ng/mL and 200 ng/mL of cafalexin were 96.0%, 98.2% and 93.3%, respectively. Satisfactory cross-reactivity of the
antibody with cefradine, cefadroxil, cefaclor and cefixme was also observed (160.0%, 80.0%, 28.4% and 3.7%, respectively).
In addition, a simple and effective sample extraction method was established. The ELISA assay was validated by comparing
its results with those obtained by using UPLC-MS-MS, with a good correlation (R2) of 0.9988.

Chemical Composition of Volatile Oil from Flowers of Prunus lanneciana Analyzed by GC-MS and Its Antioxidant Activity
WEN Fei-long,ZHANG Lu-lu,LIU Zhi-hui,ZHA Qian-hui,CHEN Hang,BI Shu-feng
2013, 34(20):  190-193.  doi:10.7506/spkx1002-6630-201320040
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The chemical components of volatile oil from the flowers of Prunus lanneciana were determined by gas
chromatography-mass spectrometry (GC-MS). The antioxidant activity of the volatile oil was evaluated by DPPH and
ABTS free radical and sodium nitrite scavenging assays with 1 mg/mL VC or BHT as the positive control. The results
showed that twenty-eight compounds representing 84.54% of the total constituents were identified. Some sesquiterpenoids
and aldehydes were identified as the major components in the volatile oil. It scavenged DPPH and ABTS free
radicals and sodium nitrite in a concentration-dependent manner, and showed better scavenging capacity than 1 mg/mL
VC or BHT.

Identification of Salmoninae in Foods by Real-Time PCR
LI Jin-bo,LI Xiang,CHEN Hong-chao,PAN Liang-wen,LI Zheng,SONG Qing
2013, 34(20):  194-198.  doi:10.7506/spkx1002-6630-201320041
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A real-time PCR method was developed to indentify the ingredients of Salmoninae in foods. Specific primers
and probes were designed according to the conserved region of the growth hormone gene of Salmoninae. Results showed
that the developed method was highly specific for Salmoninae detection. The detection limits were 100 pg using five
species of Salmoninae as the templates. The relative detection limits were 0.01% (m/m) by mixing the fish of Salmo salar or
Salvelinus alpinus with maize, chicken or crucian. Standard deviations and relative standard deviations of Ct values for five
DNA concentrations were all in the acceptable range. Twenty-five commercial products labeled “containing salmon” were
tested by the real-time PCR assay, and four samples were detected without Salmoninae ingredient. Thus, considering its high
specificity, sensitivity and repeatability, we believed that the real-time PCR could be used to rapidly and accurately identify
Salmoninae ingredient in foods.

HPLC Fingerprint Analysis of Ultra-Micro Powder of Astragali Radix
LI Jian,HAN Lin,MA Yu-fang,HU Xin-qi,HUANG Yi-fan
2013, 34(20):  199-202.  doi:10.7506/spkx1002-6630-201320042
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Objective: To establish an high performance liquid chromatography fingerprint for quality control and evaluation
of ultra-micro powder of Astragali Radix. Methods: Chromatographic separation was achieved on an Inertsil ODS-SP
column (4.6 mm × 250 mm, 5 μm) with mobile phase A (methanol-acetonitrile, 1:1) and mobile phase B (ultra-pure water)
at a flow rate of 0.8 mL/min. In addition, the detection wavelength and column temperature were set at 260 nm and 25 ℃,
respectively. Results: Twelve peaks common to the established fingerprints were identified. Cluster analysis suggested apparent
geographic differences between the samples from the north and the south. Conclusion: The proposed method is simple,
accurate, repeatable and suitable for the quality control and evaluation of Astragali Radix ultra-micro powder.

Determination of Imidacloprid and Acetamiprid in Green Tea Infusion by High-Performance Liquid Chromatography with Dispersive Solid Phase Extraction
LU Hai-yan,LI Bin,CHEN Zhong-zheng,GAO Xiong,LIN Xiao-rong,WEI Chao-tian,ZHANG Yuan-yuan
2013, 34(20):  203-206.  doi:10.7506/spkx1002-6630-201320043
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A rapid analytical method based on high-performance liquid chromatography with diode array detection was developed
for the simultaneous determination of imidacloprid and acetamiprid in green tea infusion. The target analytes were extracted with
ethyl acetate-cyclohexane (5:5, V/V), and the extracts were cleaned up by dispersive solid phase extraction with 25 mg of primary
secondary amine (PSA) plus 25 mg of graphitized carbon black (GCB). The recovery rates at three spiked levels of 0.05,
0.1 mg/L and 0.5 mg/L were 93.3% to 102.5% for imidacloprid and 95.0% to 112.7% for acetamiprid, and the relative standard
deviations were 2.2% to 2.9% and 3.0% to 5.1%, respectively. The limits of detection (LOD) of imidacloprid and acetamiprid were
0.004 mg/L and 0.001 mg/L, and the limits of quantification (LOQ) were 0.010 mg/L and 0.006 mg/L, respectively.

Selection and Application of Analytical Method for Fatty Acids from Saibei Rabbit
CAO Wei-na,REN Zhan-jun
2013, 34(20):  207-212.  doi:10.7506/spkx1002-6630-201320044
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The aim of this study was to develop an analytical method for the qualitative and quantitative determination of fatty
composition in subcutaneous connective tissue, mesenteric adipose tissue and muscle tissue of the meat rabbit breed Saibei. Lipid
extraction was performed by Soxhlet extraction or chloroform/methanol extraction, and the extracted lipids were methyl-esterified
under acidic or basic conditions before analysis by GC. Comparative evaluation suggested ultrasonic-assisted chloroform/
methanol extraction and methyl-esterification under basic conditions to be the best sample preparation procedure. The fatty acid
composition of rabbit meat was determined by GC-MS using this procedure. The results showed that intermuscular fat in rabbit
muscle consisted of 12 fatty acids including 4 saturated, among which the most abundant was C16:0 and its content was up to
27.30%; 4 monounsaturated, among which C18:1 showed the highest content, reaching 24.02%; and 4 polyunsaturated fatty acids
with 26.06% of C18:2 being the most abundant, and the polyunsaturated/saturated fatty acid ratio (P/S) was 0.88. A total of 13 fatty
acids were identified from the mesenteric adipose tissue, including 4 saturated with the greatest abundance in C16:0 (26.75%); 5
monounsaturated, among which C18:1 (29.07%) was the most abundant; and 4 polyunsaturated ones with C18:2 (21.99%) being
the most dominant, and the P/S ratio was 0.75. The mesenteric adipose tissue was found to be composed of 21 fatty acids with
a P/S ratio of 0.99, including 7 saturated, 7 monounsaturated and 7 polyunsaturated ones, among which the most abundant were
C16:0, C18:1 and C18:2 with contents of 25.47%, 26.25% and 27.52%, respectively. The number and relative contents of fatty acids
differed among the three tissues of rabbit meat. The mesenteric adipose tissue contained the largest number of fatty acids, while
only a smaller number of fatty acids were found in the intermuscular adipose tissue. The P/S ratio was the largest in the mesenteric
adipose tissue but smaller in the subcutaneous connective tissue.

Determination of α-Naphthaleneacetic Acid in Vegetables and Fruits by Flow Injection Chemiluminescence with Aqueous Two-Phase Extraction
GAO Xiang-yang,WANG Shan,CHEN Shuang,ZHU Ying-rui
2013, 34(20):  213-216.  doi:10.7506/spkx1002-6630-201320045
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A flow injection chemiluminescence method was established for the fast determination of α-naphthaleneacetic
acid (NAA) in vegetables and fruits based on its suppressive effect on the reaction between Luminol and hydrogen
peroxide. NAA residue was extracted with ethanol/ammonium sulfate. The linear range of this method was 1.0 × 10-9
to 1.0 × 10-4 mol/L, with correlation coefficient of 0.9976, the detection limit was 3.98 ng/g, the relative standard
deviation (RSD) was 3.2% for 11 parallel determinations, and the recovery rate was 88.99% to 92.1%. This method had the
advantages of wide linear range, high sensitivity and ease of automatic operation and was applied with satisfactory results in
the determination of NAA in vegetables and fruits.

Fluorescence Quenching Method for Determination of Trace Nickelin in Simulated Waste Water and Celery Samples
XIONG Hai-tao
2013, 34(20):  217-220.  doi:10.7506/spkx1002-6630-201320046
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In acetic acid/sodium acetate buffer solution, based on the obvious quenching effect of nickel (Ⅱ) on the
fluorescent intensity of norfloxacin, a fluorescent spectroscopic method for the determination of trace nickel was developed.
Under the optimal experimental conditions, the fluorescent quenching strength responded linearly with nickel (Ⅱ)
concentration in 5.00 × 10-7 to 1.00 × 10-5 mol/L with a detection limit of 2.1 × 10-7 mol/L. The relative standard deviation
was 1.5% (c = 4. 00 × 10-6 mol/L,n = 11). This method has been successfully applied to the determination of nickel (Ⅱ) in
simulated waste water and celery samples, with recovery between 99.60% and 108.8%.

Volatile Flavor Components Analysis of Fried Pepper Sauce in Guizhou Province
LIU Yan-min,WU Yong-jun,WANG Ya-juan,TANG Xue
2013, 34(20):  221-227.  doi:10.7506/spkx1002-6630-201320047
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The volatile flavor components of 8 kinds of fried pepper sauces in Guizhou province were analyzed by
solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile flavor
components were found belonging to 10 categories. Terpenes and esters mainly contributed to the flavor of fried pepper
sauce as demonstrated by principal component analysis. Among the terpenes, the relative contents of limonene, β-myrcene,
sabinene and ocimene were higher. Linalyl acetate was detected as a representative of the esters. 3-Methyl-butanal,
2-methyl-butanal, and methional were considered as the characteristic flavor compounds of fried pepper sauce. The major
aroma components contributed to the favor of fried pepper sauces were 2-ethyl-furan, 2-acetylfuran, methyl pyrazine and
2, 5-dimethyl-pyrazine. The components in fried pepper sauces played a complementary and coordinating role. It was stated
that the flavor of fried pepper sauces depended on the types and contents of volatile flavor components, and meanwhile, the
formation of flavor substances was influenced by the manufacturing process.

A Quantitative Structure Retention Relationship Study for Predicting Chromatographic Retention Times of Fatty Acids in Edible Vegetable Oil
2013, 34(20):  228-231.  doi:10.7506/spkx1002-6630-201320048
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A quantitative structure-retention relationship (QSRR) model to predict the chromatographic retention times of
fatty acids in edible vegetable oil was established by multiple linear regression (MLR) following methyl esterification and
characterization using the steric and electronic descriptors (SEDs). The prediction stability and capability of the model were
analyzed by internal and external validation. The correlation coefficient (R) for the established model and the correlation
coefficient (RLOO) of leave-one-out (LOO) cross-validation were 0.9990 and 0.9970, respectively, and the Q2 ext was 0.9860.
Results indicated that the molecular structures of fatty acid methyl esters were well characterized by SEDs parameters, and
this model had good stability and predictability. The proposed model could provide an important support to analyze and
identify the fatty acids in cooking oil indirectly.

Rapid Determination of Trace Sweeteners in Distilled Spirit by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
HU Qiang,WANG Yan-yun,LI Chao-hao,YANG Chun-lin,WU Wei,XIANG Le-xi
2013, 34(20):  232-236.  doi:10.7506/spkx1002-6630-201320049
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A method for the determination of four trace sweeteners (acesulfame-K, saccharin sodiuma, sodium cyclamate,
and aspartame) has been established using ultra performance liquid chromatography-tandem mass spectrometry
(UPLC-MS-MS). Four sweeteners in distilled spirit samples were separated on UPLC after ultrasonic degassing.
Electrospray ionization (ESI) was applied for MS analysis in the negative ion mode and quantification was performed
in the multiple-reaction-monitoring mode (MRM) through external calibration. Four sweeteners were completely separated
within 1.2 min with good linearity (r > 0.996). The limits of detection (LOD) for aspartame, sodium cyclamate,
saccharin sodiuma and acesulfame-K were 0.5, 1.5, 1.0 μg/L and 0.6 μg/L, respectively. Their recovery rates were
92.5%–98.7%, 92.3%–96.1%, 93.1%–97.3% and 94.5%–99.4% with relative standard deviation (RSD) of 1.0%–1.9%,
1.4%–1.9%, 1.1%–1.8% and 0.9%–1.2%. This method proved to be rapid, simple, accurate and suitable for the screening
and detection of trace sweeteners in distilled spirit.

Determination of Sucralose in Soy Sauce and Soybean Paste
ZHANG Wei-qing,ZHANG Yu-ting,CAO Jin,ZHANG Qing-sheng
2013, 34(20):  237-240.  doi:10.7506/spkx1002-6630-2013180050
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An optimized method was established for the quantitative determination of sucralose in soy sauce and
soybean paste. The optimal conditions were established for sample pretreatment and evaporative light scattering
detection. The method was experimental validated. The linear range was 0.08 to 0.8 mg/mL (R2 = 0.9994). The
recoveries of sucralose were in the range of 85.2%–108.8% with relative standard deviations (n = 6) of 1.77%–3.56%,
and the limit of detection of 0.6 mg/kg. Among 193 samples of soy sauce and soybean paste randomly purchased from
the market, sucralose was detected in all samples labeled as containing sucralose while those labeled as no sucralose
were below the detection limit. In addition, all the 193 samples were below the maximum concentration limit stipulated
in the national standard.

Application of Next-Generation Sequencing (NGS) Technology in Analysis of Bacterial Species Composition and 16S rDNA Sequencing of Commercial Yoghurt Products
YANG Jie-lin,YUAN Chen-gang,DOU Tong-hai,DING Xiao-lei,PAN Liang-wen
2013, 34(20):  241-247.  doi:10.7506/spkx1002-6630-201320051
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In recent years, an increasing number of applications of probiotic dairy products have been reported to maintain
the intestinal flora balance, treat chronic and acute diarrhea and enhance the immune system. Nevertheless, many probiotic
products from the market are often not accurately labeled for the bacterial composition. Therefore, it is necessary to know
the bacterial composition of probiotic products for better judgment of their quality. For this purpose, we investigated the
accuracy and feasibility of 16S rDNA sequencing using Illumina next-generation sequencing (NGS) platform for bacterial
identification of the bacterial species composition in probiotic foods, especially in 24 probiotic products from 19 manufacturers.
Data showed that some probiotic products contained unadvertised lactobacilli and bifidobacteria, whereas others were
not the same as labeled. In summary, 16S rDNA sequencing by Illumina NGS platform is a rapid method for profiling the
microbial community in foods and clinical studies.

Reliability Comparison of TEMPO/STA Method with Baird-Parker Method for the Determination of Staphylococcus aureus in Foods
LING Xiu-mei,CHEN Li-ling,ZHANG Min,WU Yuan-gen,YE Mei,WAN Yu-ping
2013, 34(20):  246-249.  doi:10.7506/spkx1002-6630-201320052
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In this study, TEMPO/STA method and Baird-Parker method in the Chinese national standard GB
4789.10—2010 were used to count Staphylococcus aureus in 150 samples from five kinds of foods including quickfrozen
foods, raw milk, meat products, cold fish products and condiments. The results showed that there were good
coincidence rate as high as 94.67% and the P value was larger than 0.05, suggesting that no significant difference
between the two methods. The positive rates of Staphylococcus aureus with TEMPO/STA method and Baird-Parker
method were 33.33% and 31.33%, respectively in 300 natural samples assigned to 7 groups including cold dish, condiment,
pastry, convenient foods, raw milk, frozen foods and raw meat. Statistical analysis showed no significant difference
between the two methods.

Determination of 16 Kinds of Phthalate Esters in Plastic Food Packaging Materials by GC-FID
YANG Ying,FAN Wen-juan
2013, 34(20):  250-254.  doi:10.7506/spkx1002-6630-201320053
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A total of 16 kinds of phthalate esters in plastic food packaging materials were determined using gas
chromatography with flame ionization detection (GC-FID). The method had an excellent linear relationship with
correlation coefficient of 0.9965 to 1.0000 and the limit of detection of this method was 0.55 to 3.05 mg/kg. Rapid
and simultaneous separation of the phthalate esters was achieved by using hexane as the extraction solvent through
ultrasonic-assisted extraction, oscillation. The recovery rates and relative standard deviation of this method were
82.1% to 111.2% and 0.6% to 8.9%, respectively. Only butylbenzylphthalate (BBP) was detected in 4 types of
commercial plastic food packaging materials with levels of 1.43, 9.70, 9.82, 11.6 mg/kg, respectively. The analytical
method developed in this study proved to be easy, sensitive, reliable and useful to analyze phthalate esters in plastic
food packaging materials.

Molecular Biological Analysis of Bacterial Community in Milk Based on 16S rRNA Gene
LI Yin-qiang,ZHU Bao-li,WU Jun,WANG Qiu-ya,GAO Ke-xin,Lü Na,ZHANG Qing-bo
2013, 34(20):  255-260.  doi:10.7506/spkx1002-6630-201320054
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The number of bacteria in milk has gained growing attention as the new national dairy standard is
implemented. However, few people are concerned about its bacterial species and flora. Bacterial communities in
milk samples from 4 manufactures were analyzed. Bacterial genome DNA was extracted from milk and molecular
segments of the V3 region of the 16S rRNA gene was obtained by PCR, cloning and sequencing. Bacterial species,
diversity and flora were analyzed by bioinformatics. Bacterial counts of samples were measured by florescent
real-time quantitative PCR. The results showed that molecular segments of the V3 region in the 16S rRNA
existed in large quantities in milk. Among 472 clones of the V3 region in the 16S rRNA obtained from sequencing,
452 could be clearly classified to genera, including 3 Gram-positive (G+) and 14 Gram-negative (G-) species,
and 20 others could be classified to the class level. These results indicated that the bacterial counts were all at a
high level in different milk. Samples from 4 manufactures differed in their bacterial communities, and the diversity
of bacterial flora was obviously different.

Comparative Analysis of Volatile Components in Three Cultivars of Chinese Toon (Toona sinensis) by GC-MS
LIU Chang-jin,ZHANG Jie,ZHOU Zheng-yan,XIE Yan-hui,WAN Hong-ying,LIU Sheng-bin
2013, 34(20):  261-267.  doi:10.7506/spkx1002-6630-201320055
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In this study, the volatile compounds of Chinese toon shoots from three cultivars, Ximu red from Yantai
city of Shandong province, Jiaozuo red from Jiaozuo city of Henan province and Heiyou purple from Taihe county of
Anhui province were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by GC-MS. The
maximum extraction efficiency was obtained after 30 min of extraction at 40 ℃ for using 65 μm polydimethylsiloxane/
divinyl benzene (PDMS/DVB) fiber. Besides, the mechanism for the differences in their flavor characteristics was
analyzed. The results indicated that thiophenes (61.613%) and terpenes (19.179%) were the major compounds from the
Ximu red cultivar, while terpenes (52.137%) and thiophenes (32.054%) were the major compounds from the Jiaozuo
red cultivar. Different from the former two, terpenes (74.880%) and esters (19.496%) were the major compounds in the
Heiyou purple cultivar. The contents of thioethers, thiophenes, thioesters and thiopyran in the three cultivars followed a
decreasing order: Ximu red, Jiaozuo red and Heiyou purple, while this was an increasing order for aldehydes, alcohols,
ethers, esters and terpenes.

Preparative Separation of Flavonoids from Exocarpium Citri grandis by High Performance Countercurrent Chromatography
YIN Lu,CAO Xue-li,XU Jing,CHENG Chao,WANG Wei,YUE Sheng-feng,ZHOU Xiao-jing
2013, 34(20):  268-272.  doi:10.7506/spkx1002-6630-201320056
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Two flavonoids were isolated and purified from the extract of Exocarpium Citri grandis by high performance
countercurrent chromatography (HPCCC). A two-phase solvent systems composed of ethyl acetate-1-butanol-water (1:4:5,
V/V) was used to separate naringin directly from the crude extract of Exocarpium Citri grandis. The method allowed the
separation of 83.3 mg of individual naringin with purity of over 98% from 1 g of crude extract. A solvent system composed
of dichloromethane, methanol and water (10:7:4, V/V), or hexane, ethyl acetate, methanol and water (1:1:1:1, V/V) was used
in two steps to separate naringenin from the acid hydrolyzed product of crude extract. The method allowed the separation
of 27.5 mg of individual naringenin with purity of over 98% from 1 g of acid hydrolyzed product. Separation of the two
compounds was achieved within 60 min. The HPCCC method is a relatively simple and fast method with a high-loading
capacity suitable for the isolation and purification of flavonoids from Exocarpium Citri grandis.

Changes in Texture Properties of Crisp Peach during Postharvest Storage by Texture Profile Analysis
YUAN Cheng-long,DONG Xiao-ying,LI Pei-huan,LI Ding-li,DUAN Yan-xin
2013, 34(20):  273-276.  doi:10.7506/spkx1002-6630-201320057
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Changes in texture properties of peach fruits (cultivars ‘Shuangjiuhong’ and ‘Kawanakajima Hakuto’) were
investigated by texture profile analysis (TPA) during postharvest storage. The results showed that the hardness, adhesive
force, adhesiveness and chewiness of fruits from both cultivars indicated a rapid increase to the maximum levels during
storage, and then exhibited a decline. These parameters in ‘Shuangjiuhong’ fruits were significantly higher than in
‘Kawanakajima Hakuto’ fruits (P < 0.01) at the same storage stage. Deformation was increased in ‘Shuangjiuhong’
fruits during storage, which was contrary to that of ‘Kawanakajima Hakuto’ fruits. Cohesiveness in both peach cultivars
exhibited gentle change during storage, and there was no significant difference between them. Correlation analysis indicated
significantly positive correlation (P < 0.01) between fruit hardness and adhesive force, adhesiveness or chewiness and no
obvious correlation among elasticity, cohesiveness and other parameters was observed.

Effect of 1-Methylcyclopropene Treatment at Different Times Postharvest on the Texture of Apple Fruits
LI Jiang-kuo,LIN Yang,ZHANG Peng,QIN Guo-zheng,LI Bo-qiang,TIAN Shi-ping
2013, 34(20):  277-281.  doi:10.7506/spkx1002-6630-201320058
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The present study aimed to explore the effect of 1-methylcyclopropene (1-MCP) treatment at different times
after harvest on the texture of apple fruits. Changes in texture parameters of Fuji apple flesh were studied by using a texture
analyzer through texture profile analysis. The results indicated that the fracturability of apple flesh had a good positive correlation
with the hardness, cohesiveness, resilience and chewiness. The adhesiveness had a good negative correlation with
other texture parameters. The resilience had a significant correlation with chewiness and cohesiveness. The softening of
apple fruit was delayed significantly by 1-MCP treatment, but the effect was decreased with increasing time interval between
postharvest and the treatment. Apples treated with 1-MPC on 9 days after harvest had significantly worse texture. In order to
achieve better effect of 1-MCP treatment, freshly harvested fruits should be stored at room temperature for no longer than 1
week before the treatment. In conclusion, TPA test can reflect the changes of apple texture parameters during storage and is
suitable for the evaluation of apple fruit quality.

Change in Essential Oil Composition of Ponkan Peels under Different Storage Conditions
GUO Run-xia,ZHANG Yu,TAN Xing-he,WANG Feng,CAI Wen,HU Xiao-an
2013, 34(20):  282-286.  doi:10.7506/spkx1002-6630-201320059
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In order to explore changes in the essential oil composition of ponkan peel, two storage conditions were tested: fresh
cirtrus peels at low temperatures (-20 ℃ and -40 ℃) and dried cirtrus peels at room temperature. The essential oil of ponkan
peels was extracted by stream distillation and analyzed by GC-MS. The results showed that the major aroma components of
ponkan peels were D-limonene, 3-carene, γ-terpinene, 2-thujene, (1R)-(+)-α-pinene and linalool. Aroma components of essential
oil exhibited an obvious difference under different storage conditions. The concentrations of D-limonene, 3-carene, 2-thujene, and
(1R)-(+)-α-pinene were reduced whereas linalool concentration was increased in fresh ponkan peels during storage at -20 ℃.
However, the concentrations of D-limonene, 3-carene, and (1R)-(+)-α-pinene were increased, while the concentrations of 2-thujene
and linalool were reduced in fresh ponkan peels stored at -40 ℃. In contrast, the concentrations of D-limonene and 3-carene were
increased while the concentrations of 2-thujene, (1R)-(+)-α-pinene and linalool were reduced in dried ponkan peels stored at room
temperature. These results will hopefully provide a reference for the comprehensive utilization of ponkan peels.

Effect of 1-MCP and Controlled Atmosphere Storage on Preservation of Apricot (Prunus armeniaca L. cv. Saimaiti)
WANG Rui-qing,FENG Jian-hua,WEI Wen-wen,BAN Zhao-jun,XU Xin-ming,ZHAO Yan
2013, 34(20):  287-290.  doi:10.7506/spkx1002-6630-201320060
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The effect of 1 μL/L 1-MCP, 3% CO2 + 3% O2 + 94% N2 controlled atmosphere (CA) storage and 1-MCP + CA
treatment on the respiration rate, fruit firmness, SSC, TA, vitamin C content and color variation of apricots during 28 days
storage at 0 ℃ were studied. Results showed that 1-MCP treatment significantly slowed down the decrease of respiration
rate, fruit firmness and vitamin C content during storage (P < 0.05), but had no effect on SSC and TA (P > 0.05). The decrease
of fruit firmness, TA and fruit color was delayed by CA storage. In addition, 1-MCP+CA treatment had a significant
effect on the retention of fruit firmness, TA, vitamin C and H value (P < 0.05). Both 1-MCP and CA significantly preserved
the quality of Saimaiti apricot, and 1-MCP+CA treatment had better effect than either treatment alone.

Effect of Chitosan Coating Combined with Oxygen-Free Packaging on Enzymatic Browning during Cold Storage of Young Lotus Rhizomes
LI Shan,ZHU Yi,FU Da-qi,ZHU Ben-zhong,HAO Rui,LUO Yun-bo
2013, 34(20):  291-296.  doi:10.7506/spkx1002-6630-201320061
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Young rhizomes of lotus are extremely vulnerable to enzymatic browning and highly sensitive to oxygen.
Lotus rhizomes coated with chitosan were packaged in vacuum or nitrogen gas under oxygen-free conditions and then
stored at low temperatures. The degree of browning in lotus rhizomes was observed during the storage. The quality of
samples subjected to pretreatment, 2 g/100 mL chitosan coating, cling film wrapping and vacuum packaging remained
good for at least 2 months at 0–5 ℃. Enzymatic browning was a critical determinant for quality control of lotus
rhizomes during storage. Furthermore, the content of total phenolic compounds declined, PPO activity was inhibited
but not completely inactivated, relative conductivity rose, and cell membrane permeability was enhanced. All these
indicators were correlated with enzymatic browning. Vacuum packaging was more effective than nitrogen gas packaging.

Effect of Different Postharvest Treatments on Preservation of Chinese Water Chestnut
YIN Lu,PENG Yong,MEI Jun,LI Yun-fei
2013, 34(20):  297-301.  doi:10.7506/spkx1002-6630-201320062
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The effect of NaClO disinfection, chitosan/kudzu starch blended coating and their combination was analyed on
weight loss, texture profile analysis (TPA), respiration rate, electric conductivity and total soluble solid (TSS) of Chinese
water chestnut (CWC) during postharvest storage at 4 ℃. Results showed that chitosan/kudzu starch film inhibited the
deerioaration of CWC quality during storage and NaClO disinfection combined with chitosan/kudzu starch film was more
efficient for improving the postharvest quality of CWC. After 25-day storage, weight loss was 3.35% and TSS increased by
1.02% compared with control. Besides, respiration rate decreased by 0.72 mg CO2/(g•h) and TPA was better maintained.
This study shows NaClO disinfection combined with chitosan/kudzu starch film behaved better in preservation of CWC.

Effect of Ethanol Extract of Ginkgo biloba Leaves on the Quality of Fresh-Cut ‘Red Fuji’ Apples
FENG Jin-xia,HE Ling,PU Xue-mei
2013, 34(20):  302-306.  doi:10.7506/spkx1002-6630-201320063
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In this study, we attempted to elucidate the efect of ethanol extract of Ginko biloba leaves (GBE) at different
concentrations, rich in total flavonoids, on the quality of fresh-cut ‘Red Fuji’ apples as evaluated by measuring total bacterial
count, firmness, color, weight loss, vitamin C content, sensory properties and polyphenol oxidase (PPO) activity. Results
showed that GBE could improve the sensory quality of fresh-cut apples, significantly reduce the weight loss and browning
degree, inhibit vitamin C loss and firmness, and lower microbial levels. In conclusion, GBE at flavonoids concentration
of 0.5 mg/mL showed the best preservation effect.

Effect of Dehydration Treatment on Parameters Associated with Browning of Actinidia arguta Sieb. et Zucc during Storage at Room Temperature
MU Jing-jing,ZHANG Bo,LI Shu-qian,JIANG Dan,WENG Xia,LIU Chang-jiang,XIN Guang
2013, 34(20):  307-311.  doi:10.7506/spkx1002-6630-201320064
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The effect of dehydration treatment on the browning of Actinidia arguta Sieb. et Zucc during storage
period at (20.0 ± 0.5) ℃ was investigated by observing changes in browning index, polyphenol oxidase (PPO),
peroxidase (POD) and catalase (CAT) activities, and phenolic and malondialdehyde (MDA) contents. The results
proved that appropriately dehydrated fruits could reduce the growth of browning index. The times of peak occurrence
of PPO and POD activities were postponed and the peak values were reduced. In addition, the decomposition
of phenolic compounds was inhibited. CAT activity remained high during the later stage of storage and the
formation of MDA was decresed, thus reducing the probability of occurrence of browning. This study demonstrated
that 6% dehydration had a good effect on inhibition of fruit browning. This treatment delayed the occurrence
of browning in fruits effectively. The browning index of the fruits dehydrated by 6% was lower than those
dehydrated by 2% and 4% after 10 days of storage.

Effect of Micro-Vacuum Conditions on Broccoli Chlorophyll Degradation and Endogenous Oxidation Resistance
WANG Li-jiao,MU Qi-yun,LI Wen-xiang,WANG Shi-kui,ZHANG Sheng-jie
2013, 34(20):  312-317.  doi:10.7506/spkx1002-6630-201320065
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In order to explore the physiological mechanisms of micro-vacuum storage conditions for delaying chlorophyll
degradation, broccoli was stored at (3.0 ± 0.5) ℃ and vacuum pressure of 53.33 to 66.66 kPa. The changes of chlorophyll
degradation, endogenous antioxidant enzyme activity, free radicals and membrane lipid peroxidation as well as the
relationship between chlorophyll degration and these indicators were studied during the micro-vacuum storage. The results
showed that vacuum pressure could delay the degradation rate of chlorophyll, improve SOD, POD and CAT activities,
reduce the release rate of superoxide anion free radical and H2O2 as well as MDA content, and retard the increase of
membrane permeability significantly (P < 0.05) when compared with atmospheric storage at the same temperature. The
degradation rate of chlorophyll revealed a significantly negative correlation with SOD, POD and CAT activities, chlorophyll
content, superoxide anion free radical release rate, H2O2 and MDA contents, and cell membrane permeability.

Effect of Storage Temperature on Cell Metabolites of Mangosteen Shell and Pulp Quality
YU Li-mei,LIU Zhao-xia,CHEN Hai-guang,YANG Min
2013, 34(20):  318-322.  doi:10.7506/spkx1002-6630-201320066
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The effect of different storage temperatures (30 ℃ and 4 ℃) on cell metabolites of mangosteen shell and nutrtional
quality of its pulp was studied. The results showed that superoxide anion, malondialdehyde (MDA) and hydrogen peroxide
contents of mangosteen shell at either storage temperature had an increasing trend with storage time. MDA contents (15 d) of mangosteen
pulp were increased by 94.4% (30 ℃) and 7.2% (4 ℃) when compared with the initial stage. The contents of souble sugar and total
phenolic compounds were increased at first followed by a decrease. These results also indicated that low temperature treatment
could significantly delay lignin deposition rate and reduce the accumulation of superoxide anion free radical and H2O2 during the
storage period of mangosteen. The reduction of vitamin C and total sugar content could be delayed by low temperature storage,
which was accompanied by reducing the consumption of nutrient substances and inhibiting the decay of fruit pulp.

Effect of MAP with Helium Mixtures on Preservation of Chilled Pork
CHEN Chang-xiu
2013, 34(20):  323-328.  doi:10.7506/spkx1002-6630-201320067
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Modified atmosphere packaging (MAP) with helium (He) mixtures was evaluated for beneficial effect on the
quality of chilled pork with the aim of developing a way to prolong its shelf life. A total of 150 samples of chilled pork
weighing approximately 100 g each were randomly assigned to five groups with 30 samples in each group: Ⅰ, control;
Ⅱ, Ⅲ, Ⅳ and Ⅴ, MAP with 100% N2, 50% He plus 50% N2, 50% He plus 50% CO2 and 50% N2 plus 50% CO2,
respectively. All these samples were stored at 0 ℃ and microbial, physiochemical and sensory indicators were measured after
0, 5 12, 19 d and 26 d (0, 5 d and 12 d for group Ⅰ). The results showed that: 1) four different modified atmospheres presented
obvious inhibitory effect against microbial growth. The antimicrobial effect was stronger under MAP with CO2
mixtures (Ⅳ and Ⅴ). The best antimicrobial effect was found under MAP with He/CO2 mixtures (Ⅳ). 2) four MAP
treatments did not exhibit any additional effect on pH. 3) Compared with group Ⅰ stored for 5 d, no difference in TVB-N value,
putrescine and cadaverine contents or overall sensory evaluation scores of group Ⅱ and Ⅲ stored for 12 d, group Ⅴ
stored for 19 d and group Ⅳ stored for 26 d were observed (P > 0.05). All the MAP treatments appeared to have
protective effect on the color of chilled pork. The shelf life of chilled pork was prolonged for 1 week in groups Ⅱ and
Ⅲ, 2 weeks in group Ⅴ and 3 weeks in group Ⅳ when compared with group Ⅰ. The MAP with He/CO2 mixture was
the most effective in preserving chilled pork.

Effect of Konjac Glucomannan Coating on Quality Preservation of Cow Horn Pepper
DAI Wen-jing,YIN Ming-an,SHEN Jian-peng,SHI Meng-fan,ZHAO Hui-ling
2013, 34(20):  329-333.  doi:10.7506/spkx1002-6630-201320068
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The effect of konjac glucomannan (KGM) coating at different concentrations on quality preservation of cow horn
pepper was studied and the underlying mechanism was also explored. The cow horn pepper fruits were washed with 0.1%
NaClO and treated with konjac glucomannan at different concentrations (3, 6 g/L and 9 g/L) at room temperature (20 ℃ ± 3 ℃),
respectively. The optimal concentration of KGM was determined through measuring various quality indicators periodically.
The activities of SOD and CAT, and MDA content were measured. It was found that konjac glucomannan coating could
inhibit weight loss, maintain higher levels of lightness, decrease respiration rate, decline the degradation of chlorophyll, and
delay the decrease of vitamin C and soluble protein content. In addition, MDA content was reduced, and the activities of
SOD and CAT were enhanced, which were associated with delaying the senescence of cow horn pepper by konjac glucomannan
coating, and 6 g/L konjac glucomannan had the best effect.

Shelf Life Prediction of Sichuan-Type Sausage through Kinetic Models
FAN Wen-jiao,YI Yu-wen,JIA Hong-feng,DENG Chun,ZHANG Yong-kui
2013, 34(20):  334-337.  doi:kinetic model;prediction;Sichuan-type sausage;shelf-life
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The changes and dynamic characteristics of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA)
in Sichuan-type sausage at different fermentation temperatures during storage were studied. Chemical kinetic models of
T-VBN value and TBA value with respect to fermentation temperature were developed. According to regression coefficient
of the chemical kinetic model, TBA value was confirmed as a measure of shelf life and a prediction model for the shelf-life
of Sichuan-type sausage was established. The results indicated that the shelf-life of Sichuan-type sausage could be predicted
at different fermentation storage temperatures and the reliability assessment between the predicted and observed shelf-life
showed relative error within ± 7%.

Effects of Different Quick-Freezing Methods on the Stability of Enzymes in Frozen Papaya Pulp
YU Ming,CHEN Hai-qiang,LIANG Zuan-hao,YANG Gong-ming
2013, 34(20):  338-341.  doi:10.7506/spkx1002-6630-201320070
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Fresh papaya pulp was quick-frozen by liquid immersion freezing or in an ultra-low temperature freezer both
at -40 ℃ to evaluate the effects of the quick-freezing methods on the stability of enzymes in frozen papaya pulp. The
corresponding freezing curves were plotted. Meanwhile, changes in the activities of papain, chymopapain and lipase
in papaya pulp quick-frozen by the two methods were analyzed during storage at -18 ℃. The results showed that the
internal temperature of papaya pulp quick-frozen by liquid immersion freezing passed through the zone of maximum ice
crystal formation 8.2 times than that observed with air convection freezing. The quick-freezing rate significantly affected
preservation of enzyme activities in papaya pulp during frozen storage. The investigated enzyme activities in liquid
immersion frozen papaya pulp were retained well for 90 d at -18 ℃.

Microencapsulation of Apple Polyphenols by Complex Coacervation
HAN Lu,Lü Chun-mao,ZHAO Ming-hui,ZHENG Peng,LIU Chang
2013, 34(20):  342-346.  doi:10.7506/spkx1002-6630-201320071
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Microcapsules of apple polyphenols from the cultivar ‘Hanfu’ were prepared by complex coacervation method
with gelatin and chitosan as wall materials. The effects of various factors on the quality of microcapsules were explored.
Response surface methodology was employed to establish the optimal process conditions: gelatin/chitosan ratio of 1:1, wall
material concentration of 1%, core material/wall material ratio of 1:1, reaction temperature of 54 ℃ and pH 7. Under these
conditions, the highest embedding efficiency of apple microcapsules was experimentally observed to be 93.2%.