Rapid and easy determination of morphine in chafing dish condiments with colloidal gold labeling based lateral flow strips

In order to enhance the flavor of chafing dish and increase the attraction of consumers,the poppy shell is reported to be illegally added to the condiments of chafing dish.In this research,a rapid,simple,and convenient method based on the classic immunochromatographic lateral flow strip(LFS)with gold nanoparticles(GNPs)labeling was developed for easy monitoring of morphine(MOP),an effective component of poppy shell.Under optimized conditions,this developed LFS can well realize the detection of target MOP in the condiments of chafing dish in less than 10 min without any complicated pre-treatments.The limit of detection(LOD)can be achieved as low as 0.1 ppb for standard MOP or the MOP spiked condiments of chafing dish.All these results of the research strongly demonstrate that this established LFS method can be successfully applied in practical rapid and accurate on-site screening of poppy shell in condiments of chafing dish.

分散固相萃取法对鸡精中3-氯-1,2-氯丙醇的测定

A new method for determination of 3-MCPD in powder condiments was established by GC-MS method using 1,4-butanediol as an internal standard.Samples were ultrasonically extracted by ethyl acetate,and cleaned up by dispersive solid-phase extraction(d-SPE) using octadecane sorbent(C18).Then the extract was derivatized with HFBI and detected by GC-MS.The detection limitation was 1.0 μg/kg,and spiked recoveries ranged from 97%-102% with RSD of 2.1%-4.1%.

葡萄球菌Staphylococcus condimenti对广式腊肠风味的影响

采用固相微萃取方法结合气质联用仪,对Staphylococcus condimenti发酵广式腊肠中风味物质成分进行测定,分析接种分离菌株对广式腊肠风味的影响。从对照组和接种组(SC)中均鉴定出22种风味物质成分,主要为醇类、醛类、酮类和酯类物质,还有部分烃类和环类化合物。研究表明,Staphylococcus condiment可以加速脂肪和蛋白质的降解与氧化,有助于腊肠风味的改善。

Consumption of spicy foods and the prevalence of irritable bowel syndrome

AIM:To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome(IBS)among Iranian adults.METHODS:In this cross-sectional study,data from4763 Iranian adult participants were used.Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption:"how frequently do you use spicy foods(pepper,curry,ginger,cinnamon and turmeric)during a week?"Participants could respond to the question by choosing one of these choices:never,1-3 times,4-6times,7-9 times,or more than 10 times per week.A modified Persian version of the RomeⅢquestionnaire was used to determine the prevalence of IBS.RESULTS:IBS was prevalent in 21.7%(18.6%of men and 24.1%of women)of the study population.After controlling for potential confounders including dietary behaviors,those consuming spicy foods≥10 times per week were 92%more likely to have IBS compared with those who never consumed spicy foods(OR=1.92;95%CI:1.23-3.01,Ptrend<0.01).The association remained significant even after taking lactose intolerance into account(OR=1.85;95%CI:1.18-2.90,Ptrend<0.01).Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men;however,a significant association was found among women after taking potential cofounders,including meal regularity and lactose intolerance,into account.Women who consumed spicy foods≥10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods(OR=2.03;95%CI:1.09-3.77,Ptrend=0.02).CONCLUSION:Consumption of spicy foods is directly associated with IBS,particularly in women.Further,prospective studies are warranted to(1)examine this association in other populations;and(2)evaluate whether dietary interventions,for example a reduction in spice consumption,would improve IBS symptoms.

Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia

Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.

Action Spices Made from Medicinal Plants on Lipid Profile in Hypertensive Patients

This study tested three preparations of spices made from medicinal plants with proven cardioprotective activity. The experiment was conducted in 20 hypertensive patients, evaluating the efficacy of preparations in reduced levels of cholesterol, triglycerides, body weight and BMI （body mass index）. The treatments （T1-garlic, onion and cilantro, oregano; T2-basil, parsley and garlic; and T3-garlic, onion, rosemary and coriander） were added at 1 g of hyposodic salt. The control （T4） was consisting of low sodium salt. All treatments were used for 30 days, in double blind. In outpatient care, anthropometric measurements height and biochemical determinations （time-0, 15 and 30 days） were made. Data were subjected to analysis of variance, average and regression, at 5% significance level. Ethics committee on research approved the project （CAAE 0023.0.238.000-08）. The treatments did not differ in the variables analyzed, which indicates that they are as effective as T4. The values of triglycerides and total cholesterol at 15 days and 30 days of use of spices remained within normal limits. Levels of HDL （high density lipoprotein） and LDL （low density lipoprotein） cholesterol remained in the range of the reference values. Only TI was the most effective in reducing all biochemical parameters over time. The T1 and T2 treatments were effective in weight loss and BMI reduction.

Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.

Delicious Seafood Condiment

Delicious seafood condiment is made of Shanwei’s rich seafood resources by the Guangdong Shanwei Jiahong Food Co. in cooperation with the Food Research Centre of Guangdong Zhongshan University using the university’s organism instant dissolving technology that is at the international leading level. The materials used include Shanwei live oysters, squid, crabs, mussels,

THE FLAVOR OF HERITAGE

In his workshop, redolent with the pungent smell of soy sauce stored in more than 3,000 jars, Wu Huaqing checked the production of the condiment a femily business he learned at his grandfathers knees.