With tomato paste as raw material, the optimal extraction process of phy- toene from tomato paste was explored by orthogonal experiment on the basis of single-factor experiments. The results showed that the optimal ex...With tomato paste as raw material, the optimal extraction process of phy- toene from tomato paste was explored by orthogonal experiment on the basis of single-factor experiments. The results showed that the optimal extraction process for phytoene from tomato paste was as follows： extractant, acetone; solid to liquid ratio, 10：1; extraction time, 40 min; extraction temperature, 45 ℃. The developed extrac- tion process was stable, reasonable and feasible. Under the optimal extraction pro- cess, the extraction rate of phytoene reached 0.044 4%.展开更多
An accurate and sensitive method for the simultaneous determination of gibberellic acid（GA3）, gibberellin A4（GA4） and gibberellin A7（GA7） residues in tomato paste was developed by coupling solid phase extraction...An accurate and sensitive method for the simultaneous determination of gibberellic acid（GA3）, gibberellin A4（GA4） and gibberellin A7（GA7） residues in tomato paste was developed by coupling solid phase extraction to high performance liquid chromatography-tandem mass spectrometry（LC-MS/MS） with electrospray ionization based stable isotope dilution analysis（SIDA）. The isotope labeled internal standard can compensate for the losses during the extraction and cleanup steps and for discrimination due to ion suppression. After extraction from methanol, hydrophile lipophilic balance（HLB） solid phase extraction（SPE） column was tested for the capacity of the cleanup of the tomato paste in compared with C18 SPE column which is the common way to the detection of GAs, and the former gained better result. Spiked experiments were performed in the non-contaminated tomato pastes and the recoveries of GA3, GA4 and GA7 were 42.6%―75.0% in external standard method（ESM） and 91.1%―103.8% in internal standard method（ISM） respectively. The validities of this method were investigated and good analytical performance for the three GAs was obtained, including low limits of method detection（2 ng/g for GA3 and GA4, 0.3 ng/g for GA7）, excellent linear dynamic ranges（5―500 ng/g for GA3 and GA4, 1―100 ng/g for GA7） and good relative standard deviation ranges（4.8%―9.4% for the intra-day test and 3.5%―11.9% for the inter-day test）.展开更多
Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or ...Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.展开更多
Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each...Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate effects of a heating on the serum viscosity of hot break tomato paste, the paste samples were reconstituted with water to 10° Brix, similar level of tomato solids in typical tomato sauce products. Diluted tomato paste was heated and held at 95℃ for 3 minutes and its serum viscosity was measured. After the heating, the serum viscosity of hot break tomato paste was slightly increased up to 5% of initial value, however the recovery was not significant （p 〈 0.05）.展开更多
文摘With tomato paste as raw material, the optimal extraction process of phy- toene from tomato paste was explored by orthogonal experiment on the basis of single-factor experiments. The results showed that the optimal extraction process for phytoene from tomato paste was as follows： extractant, acetone; solid to liquid ratio, 10：1; extraction time, 40 min; extraction temperature, 45 ℃. The developed extrac- tion process was stable, reasonable and feasible. Under the optimal extraction pro- cess, the extraction rate of phytoene reached 0.044 4%.
基金Supported by the Project of Chinese Academy of Inspection and Quanrantine(No.2010JK001)the Project of Xinjiang Entry-exit Inspection and Quarantine Bureau, China(No.2010XK0033)
文摘An accurate and sensitive method for the simultaneous determination of gibberellic acid（GA3）, gibberellin A4（GA4） and gibberellin A7（GA7） residues in tomato paste was developed by coupling solid phase extraction to high performance liquid chromatography-tandem mass spectrometry（LC-MS/MS） with electrospray ionization based stable isotope dilution analysis（SIDA）. The isotope labeled internal standard can compensate for the losses during the extraction and cleanup steps and for discrimination due to ion suppression. After extraction from methanol, hydrophile lipophilic balance（HLB） solid phase extraction（SPE） column was tested for the capacity of the cleanup of the tomato paste in compared with C18 SPE column which is the common way to the detection of GAs, and the former gained better result. Spiked experiments were performed in the non-contaminated tomato pastes and the recoveries of GA3, GA4 and GA7 were 42.6%―75.0% in external standard method（ESM） and 91.1%―103.8% in internal standard method（ISM） respectively. The validities of this method were investigated and good analytical performance for the three GAs was obtained, including low limits of method detection（2 ng/g for GA3 and GA4, 0.3 ng/g for GA7）, excellent linear dynamic ranges（5―500 ng/g for GA3 and GA4, 1―100 ng/g for GA7） and good relative standard deviation ranges（4.8%―9.4% for the intra-day test and 3.5%―11.9% for the inter-day test）.
文摘Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.
文摘Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate effects of a heating on the serum viscosity of hot break tomato paste, the paste samples were reconstituted with water to 10° Brix, similar level of tomato solids in typical tomato sauce products. Diluted tomato paste was heated and held at 95℃ for 3 minutes and its serum viscosity was measured. After the heating, the serum viscosity of hot break tomato paste was slightly increased up to 5% of initial value, however the recovery was not significant （p 〈 0.05）.
