色淀化剂对色酚类偶氮色淀颜料性能的影响

本文研究了以２Ｂ酸（４－氯－２－氨基－５－甲基－苯磺酸）为重氮组份，色酚ＡＳ－ＯＬ（Ｎ－邻甲氧基苯基－３－羟基－２－萘甲酰胺）为偶合组分，采用Ｃａ２＋、Ｓｒ２＋、Ｂａ２＋、Ｍｇ２＋、Ｍｎ２＋、Ｚｎ２＋等金属盐为色淀化剂制备色淀颜料。观察不同色淀化剂对色淀颜料的色光、晶型及耐热稳定性的影响。结果表明，采用不同金属盐为色淀化剂，对色淀颜料的色光、色力及耐热稳定性有明显影响。

Extraction Condition Optimization and Identification of Phenols from Lonicerae flos

Polyphenols were obtained from the natural dried Lonicerae flos by ultrasound-assisted extraction with ethanol as the solvent.Single factor experiment and response surface methodology were employed to optimize the extraction conditions.Ultra-performance liquid chromatrography(UPLC)-tandem mass spectrometry(MS/MS)was employed to identify polyphenols based on the plant widely targeted metabolomics database in a qualitative and quantitative manner.The results showed that the optimal extraction conditions for total phenols from Lonicerae flos were ultrasound-assisted extraction with a solid-to-liquid ratio of 10∶1 g/mL and 57%ethanol at 70 W and 60°C for 11 min.The yield of total phenols extracted under the optimal conditions reached 71.08 mg/g.The phenols in Lonicerae flos were mainly chlorogenic acid isomers,and the flavonoids were mainly nobiletin,galuteolin,and homoarbutin.

Responses of Photosynthetic Pigment, Phenol and Total Saponin Contents of Panax notoginseng to Supplemental UV-B under Field Conditions

[Objective] The aim of this study was to investigate the content changes and their correlations of the photosynthetic pigment,phenols,including total phenols,total flavonoids and anthocyanins,and total saponins of the one-year-old P.notoginseng plants under supplemental UV-B stress in fields.[Method] The one-year-old plants were irradiated by UV-B in field for 1 min per day,and the plants under the UV-B lamp were regarded as a circle center,achieving an annular leaf-sampling.The photosynthetic pigment,phenols and total saponins of the leaves were determined spectrophotometrically.[Result] With the increase of sampling radius,the supplemental UV-B intensity decreased significantly,the contents of chlorophyll （Chl） a,Chl b,Chl （a＋b）,carotenoid （Car） and total photosynthetic pigment （Chl＋Car） of the leaves increased extremely significantly,the Chl a/b and total phenol content （TPC） decreased extremely significantly,but the Chl （a＋b）/Car changes were not significant.The contents of total flavonoids,anthocyanins and saponins all increased due to the increasing of UV-B,displaying dose effects.The UV-B intensity was positively correlated with the Chl a/b,and negatively with the Chl a,Chl b,Chl （a＋ b）,Car and （Chl＋Car） contents; and the two of TPC,total flavonoid content （TFC）,total anthocyanin content （TAC） and total saponin content （TSC） were positively correlated,all reaching extremely significant level.The UV-B intensity was positively and significantly correlated with the total flavonoid content （TFC）,negatively and significantly with the Chl （a＋b）/Car,and positively and insignificantly with the TPC,TAC and TSC.[Conclusion] For one-year-old plants of P.notoginseng,UV-B can decrease the contents of the Chl a,Chl b,Chl （a＋b）,Car and （Chl＋Car） and increase the Chl a/b and TPC,and,furthermore,induce the increases of the TFC,TAC and TSC in a dose-dependent manner.However,UV-B can hardly change the Chl （a＋b）/Car.The supplemental UV-B of well-suited dose might be one of the effective measures to improve the TSC of P.notoginseng.

Effects of Loading Methods on the Color,Phenolic and Antioxidant Properties of Cured Tobacco Leaves

[Objective] To investigate the effects of different loading methods on tobacco leaf quality.[Method] With tobacco comb,tobacco clamp,and tobacco basket,color,phenolic compounds and their antioxidant capacity of flue-cured tobacco leaves were studied.[Result] The results showed that L＊,a＊ and b＊ values of tobacco leaves packaged by tobacco clamp and comb were higher than those of tobacco basket and no significant differences were found beween values of a＊ and b＊,however,between L＊ and h values,remarkable differences existed among three loading methods.Total phenolic content and chlorogenic acid content of tobacco leaves loaded by tobacco comb kept the highest,followed by smoke clamp and tobacco basket （P＜0.05）.On the other hand,rutin content showed little differences among treatments.The order of the antioxidant properties,such as DPPH free radical scavenging activity and reducing powder,of tobacco leaves by different loading methods was tobacco comb ＞ tobacco clamp ＞ loose basket and a positive relationship was found of antioxiang property with total phenolic content and chlorogenic acid content.[Conclusion] In view of tobacco leaves quality and antioxidant property,loading method with tobacco comb proved to be a better choice.

Analyses on Phenolic Composition and Content of Pomegranate

In order to reveal difference of phenolic substances and the content in the different varieties of pomegranate fruit and different mature period. The article uses 3 different fruit color phenotype （white, red, green） pomegranate cultivars as materials, the peel were determined by high performance liquid chromatography respectively （composition and content of phenolic compounds in the seeds and juice）. Results shows that the varieties of pomegranate peel and seeds were detected in 13 kinds of phenols, juice was detected in 12 type, and which did not detect epicatechin. At the same time, there was a significant difference in different parts of different varieties of pomegranate phenolic content.

Effects of Pulp Preconditioning on Total Polyphenols, O-diphenols and Anthocyanin Concentrations during Fermentation and Drying of Cocoa （Theobroma cacao） Beans

Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.

Nutritional Profile of Untraditional Colored Wheat Grains and Their Bread Making Utilisation

The aim of this work was to focus on development of the new health benefit food product, bread made from colored wheat flour with a high content of proteins, fibre, β-glucans, phenols, flavonoids. The amount of protein ranged from 9% to 14% in our analyzed set. The highest value had yellow variety of wheat BONA DEA （14%）, at least had red grain of variety FEDERER （9.02%）. Average content of fl-glucans determined by enzymatically ranged from 0.25% （BONA VITA） to 0.67% （ABISSINSKAJA and LUTEUS）. The largest amount of phenolic compounds （134 mg GAE/L） and flavonoids （2.80 mg RE/L） contained sample RU440-6, the lowest sample was IS CORVINUS （87 mg GAE/L）. The highest antioxidant activity was observed in blue varieties of wheat 48M （0.269 mmol TE/L）, while the lowest was determined in a sample of purple ANK 28A （0.083 mmol TE/L）. Data show that there is potential to use purple, blue and red variety of wheat as novel ingredient resources for the development of new innovative products. Assessment of the results we selected two varieties of color wheat （KONINI, RU440-6） in bakery attempt to meet demand for nutritional quality and also have an increased content of healthy components. Overall the most pleasant taste, color and flexibility bread crumb had a loaf of bread prepared from a purple variety KONINI without the addition of β-glucans.

Various Temperature of Vacuum and Conventional Roasting on Color Alteration and Polyphenols Content of Cocoa Powder

This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 ℃ with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested for changing in polyphenol content during roasting process. Color alteration would be physically analyzed using color reader （PCE-RGB）. However, phenol total content was analyzed using colorimetric method of Folin-Ciocalteu. Result of this study showed that color alteration percentage （RGB model analysis） during conventional roasting is higher （43%） compared with vacuum roasting system （2%） Subsequently, organoleptic test result showed that from roasting temperatures between 80 ℃ and 150 ℃, cocoa powder favored by the panelist were those that was treated in temperature 100 ℃, 110 ℃ and 120 ℃. Other results indicated that vacuum roasting implementation could increase polyphenol content. While vacuum roasting of 60.8 cm Hg in 120 ℃ with roasting time of 25 min has obtained 10.57% total phenolic, or increasing as much as 1.22%.

The changes of polyphenolic contents in two kinds of Terminalia chebula Retz.traditional Tibetian processing methods

Taking Terminalia chebula Retz. as the control product, the polyphenolic contents of the processed products in Tibetian, Rubia cordifolia L. processed Terminalia chebula Retz. and Euphorbia fischeriana Steud processed Terminalia chebula Retz. were analyzed by HPLC. Polyphenolic contents increased from 4.54% to 5.69% and 7.46%, respectively, which may lead to the change in their pharmacological effects.

Phenolic compounds participating in mulberry juice sediment formation during storage

The stability of clarified juice is of great importance in the beverage industry and to consumers.Phenolic compounds are considered to be one of the main factors responsible for sediment formation.The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage.Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector（HPLC-PDA） and HPLC coupled with quadrupole-time of flight mass spectrometric（HPLC-QTOF-MS/MS） techniques.There was an increase in the amount of sediment formed over the period of study.Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased.Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively.A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased.Anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage.These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.

4-氯-2，5-二甲氧基苯胺的合成及在有机颜料中的应用

该文综述了合成4-氯-2，5．二甲氧基苯胺的方法。介绍了用4-氯-2，5-二甲氧基苯胺可以合成出乙酰基乙酰芳胺衍生物色酚AS—IRG，再和一些芳胺衍生物的重氮盐偶合，继而制得几个黄色的偶氮类有机颜料，如P．Y．49、P．Y．83、P．Y．97、P．Y．176等。还可合成出2-萘酚-3-羧酰胺衍生物色酚AS—LC，再和红色基KD的重氮盐偶合，继而制得几个红色的偶氮类有机颜料，如P．R．146、P．R．184等。简介了它们的合成工艺路线，列出了主要品种的化学结构、化学名称、CAS登录号及欧共体登记号，简述了它们的生产现状。