Study on Phthalate Esters Pollution in the Soil of Facility Vegetable Base in Yangling District of Xianyang City

[Objectives]To evaluate the pollution status of phthalate esters(PAEs)in the soil of facility vegetable base in Yangling District of Xianyang City.[Methods]A total of 15 kinds of PAEs in soil samples were detected and analyzed by gas chromatography-mass spectrometry.[Results]A total of 12 kinds of PAEs were detected in analyzed soil samples,with a total content of 53.4-3524.1μg/kg and an average of 602.7μg/kg.Specifically,DEHP,DBP,DIBP,DMEP,BBP and DNOP were the main PAEs pollutants in the soil,with the detection rates of 100%,100%,100%,73.3%,63.3%and 53.3%,and the average content were 286.3,167.3,123.1,157.6,121.3,and 130.5μg/kg,respectively.[Conclusions]Compared with the soil in other regions,the pollution level of PAEs in the soil of facility vegetable base in Yangling District is lower,but such compounds are widespread in the facility vegetable base,and their potential environmental risks should attract close attention.

Biochemical Characterization of Three Vegetable Based Fermented Food Products (<i>Hungrii, Rhujuk</i>and <i>Tsutuocie</i>) of Nagaland, India

Indigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland i.e., Hungrii (Brassica leaves), Rhujuk/Bastanga (Bamboo shoot) and Tsutuocie (Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constituent raw materials was done. Results indicated high amounts of protein in Hungrii (34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. Rhujuk/Bastanga was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg GAE/g), thus having high antioxidant activity in comparison to the other fermented products. This present study thus puts some light on the proximate composition as well as the antioxidant content of some major vegetable based fermented food products of Nagaland so as to popularize these products as nutritional support to the region for health improvement.