建立了宠物食品、乳制品等含蛋白制品中三聚氰酸（CYA）残留量分析方法。样品用水和乙腈混合溶液提取,离心后取上清夜加入1mol/L Na OH溶液,过阴离子固相萃取小柱富集净化,经阴离子色谱柱分离后串联质谱测定,内标法定量。本方法的检测...建立了宠物食品、乳制品等含蛋白制品中三聚氰酸（CYA）残留量分析方法。样品用水和乙腈混合溶液提取,离心后取上清夜加入1mol/L Na OH溶液,过阴离子固相萃取小柱富集净化,经阴离子色谱柱分离后串联质谱测定,内标法定量。本方法的检测低限为0.25mg/kg,添加浓度在0.25-0.50mg/kg范围时,回收率为99.1-120.0%,精密度在1.26-5.54%之间。展开更多
Work assessed ＂Pringles＂ as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam （Colocasia escullenta Vat.） ...Work assessed ＂Pringles＂ as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam （Colocasia escullenta Vat.） to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour （100%：0%, 90%：10%, 80%：20%, 70%：30%, 60%：40% and 50%：50%） of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis （pH, water absorption capacity （WAC）, bulk density （BD） and swelling capacity （SC））; proximate analysis （protein, fats, ash, moisture and carbohydrate content） and sensory evaluation （colour, texture, taste and overall acceptability） were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC （12.00 to 17.50）, BD （1.43 to 1.56） and SW （1.03 to 1.38）. However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH （5.98）, WAC （14.00）, BD （1.56） and SC （1.38）. The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content （8.17 to 12.29）, fat content （16.67 to 23.97）, ash content （3.49 to 45.53）, fiber content （1.71 to 2.83） and moisture content （8.76 to 14.54）. Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack （Pringles） can be produced from cocoyam and wheat in ratio 90%： 10%, respectively.展开更多
文摘建立了宠物食品、乳制品等含蛋白制品中三聚氰酸（CYA）残留量分析方法。样品用水和乙腈混合溶液提取,离心后取上清夜加入1mol/L Na OH溶液,过阴离子固相萃取小柱富集净化,经阴离子色谱柱分离后串联质谱测定,内标法定量。本方法的检测低限为0.25mg/kg,添加浓度在0.25-0.50mg/kg范围时,回收率为99.1-120.0%,精密度在1.26-5.54%之间。
文摘Work assessed ＂Pringles＂ as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam （Colocasia escullenta Vat.） to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour （100%：0%, 90%：10%, 80%：20%, 70%：30%, 60%：40% and 50%：50%） of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis （pH, water absorption capacity （WAC）, bulk density （BD） and swelling capacity （SC））; proximate analysis （protein, fats, ash, moisture and carbohydrate content） and sensory evaluation （colour, texture, taste and overall acceptability） were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC （12.00 to 17.50）, BD （1.43 to 1.56） and SW （1.03 to 1.38）. However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH （5.98）, WAC （14.00）, BD （1.56） and SC （1.38）. The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content （8.17 to 12.29）, fat content （16.67 to 23.97）, ash content （3.49 to 45.53）, fiber content （1.71 to 2.83） and moisture content （8.76 to 14.54）. Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack （Pringles） can be produced from cocoyam and wheat in ratio 90%： 10%, respectively.
