Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South Chin...Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.展开更多
Effect of pH ranging from 4.0 to 11.0 on cofermentation of waste activated sludge(WAS)with food waste for short-chain fatty acids(SCFAs)production at ambient temperature was investigated in this study.Experimental res...Effect of pH ranging from 4.0 to 11.0 on cofermentation of waste activated sludge(WAS)with food waste for short-chain fatty acids(SCFAs)production at ambient temperature was investigated in this study.Experimental results showed that the addition of food waste significantly improved the performance of WAS fermentation system,which resulted in the increases of SCFAs production and substrate reduction.The SCFAs production at pH 6.0,7.0,8.0,and 9.0 and fermentation time of 4 d was respectively 5022.7,6540.5,8236.6,and 7911.7 mg COD·L^(-1),whereas in the blank tests(no pH adjustment,pH 8.0(blank test 1),no food waste addition,pH 8.0(blank test 2),and no WAS addition(blank test 3))it was only 1006.9,971.1,and 1468.5 mg COD·L^(-1),respectively.The composition of SCFAs at pH from 6.0 to 9.0 was also different from other conditions and propionic acid was the most prevalent SCFA,which was followed by acetic and n-butyric acids,while acetic acid was the top product under other conditions.At pH 8.0 a higher volatile suspended solids(VSS)reduction of 16.6%for the mixture of WAS and food waste than the sole WAS indicated a synergistic effect existing in fermentation system with WAS and food waste.The influence of pH on the variations of nutrient content was also studied during anaerobic fermentation of the mixture of WAS and food waste at different pH conditions.The release of NH_(4)^(+)-N increased with fermentation time at all pH values investigated except 4.0,5.0 and in blank test one.The concentrations of soluble phosphorus at acidic pHs and in the blank test one were higher than those obtained at alkaline pHs.Ammonia and phosphorus need to be removed before the SCFAsenriched fermentation liquid from WAS and food waste was used as the carbon source.展开更多
Objective To observe the efficacy of Zaozhu Yinchen Recipe(ZZYCR)on non-alcoholic steatohepatitis(NASH)patients,and to explore its effect on serum free fatty acid(FFA)and tumor necrosis factorα(TNF-α).Methods Totall...Objective To observe the efficacy of Zaozhu Yinchen Recipe(ZZYCR)on non-alcoholic steatohepatitis(NASH)patients,and to explore its effect on serum free fatty acid(FFA)and tumor necrosis factorα(TNF-α).Methods Totally 120 patients with NASH were randomly assigned to the treatment group(60 cases,treated with ZZYCR,one dose per day)and the control展开更多
以1.0～3.0 kg/尾的鲢为材料,通过滋味活性值(taste active value,TAV)和味精当量(equivalent uma-mi concentration,EUC)2种滋味表征方法,研究加热对不同体质量鲢肌肉的游离氨基酸和核苷酸的影响。结果表明:不同体质量鲢肌肉游离氨基...以1.0～3.0 kg/尾的鲢为材料,通过滋味活性值(taste active value,TAV)和味精当量(equivalent uma-mi concentration,EUC)2种滋味表征方法,研究加热对不同体质量鲢肌肉的游离氨基酸和核苷酸的影响。结果表明:不同体质量鲢肌肉游离氨基酸以牛磺酸(Tau)、组氨酸(His)、甘氨酸(Gly)为主,加热导致鲢肌肉中游离氨基酸含量降低。鲢肌肉中组氨酸(His)贡献的苦味明显,谷氨酸(Glu)对鲜味有所贡献,甘氨酸(Gly)和丙氨酸(Ala)对甜味有所贡献。不同体质量鲢肌肉中的核苷酸类物质以肌苷酸(IMP)和肌苷(HxR)为主,加热对鲢肌肉中核苷酸类物质含量影响显著。加热导致鲢肌肉中肌苷酸(IMP)和一磷酸腺苷(AMP)的TAV均有所下降,而次黄嘌呤(Hx)的TAV有所上升,但对鲜味贡献明显的仍是IMP。熟鲢肌肉的EUC随着体质量的增加,呈现先上升后下降的趋势,在2.0 kg时达到最大为31.57 g MSG/100 g。展开更多
基金supported by the earmarked fund for the Modern Agro-Industry Technology Research System (No. CARS-49)the Natural Science Foundation of Shan-dong Province (No. ZR2018BC052)+1 种基金the Entrepreneurship and Innovation Talents programme of Jiangsu Province of China (2020–2023)the Huaguo Mountain Talent Pro-gramme of Lianyungang City Jiangsu Province (2019–2022)。
文摘Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.
基金This work was financially supported by the Foundation of State Key Laboratory of Pollution Control and Resources Reuse(Tongji University)(Nos.PCRRK09002 and PCRRY10001)China Postdoctoral Science Foundation(Nos.20100470730 and 20100480622)Tianjin Key Laboratory of Aquatic Science and Technology(Nos.TJKLAST-2011-03 and TJKLAST-2011-04)。
文摘Effect of pH ranging from 4.0 to 11.0 on cofermentation of waste activated sludge(WAS)with food waste for short-chain fatty acids(SCFAs)production at ambient temperature was investigated in this study.Experimental results showed that the addition of food waste significantly improved the performance of WAS fermentation system,which resulted in the increases of SCFAs production and substrate reduction.The SCFAs production at pH 6.0,7.0,8.0,and 9.0 and fermentation time of 4 d was respectively 5022.7,6540.5,8236.6,and 7911.7 mg COD·L^(-1),whereas in the blank tests(no pH adjustment,pH 8.0(blank test 1),no food waste addition,pH 8.0(blank test 2),and no WAS addition(blank test 3))it was only 1006.9,971.1,and 1468.5 mg COD·L^(-1),respectively.The composition of SCFAs at pH from 6.0 to 9.0 was also different from other conditions and propionic acid was the most prevalent SCFA,which was followed by acetic and n-butyric acids,while acetic acid was the top product under other conditions.At pH 8.0 a higher volatile suspended solids(VSS)reduction of 16.6%for the mixture of WAS and food waste than the sole WAS indicated a synergistic effect existing in fermentation system with WAS and food waste.The influence of pH on the variations of nutrient content was also studied during anaerobic fermentation of the mixture of WAS and food waste at different pH conditions.The release of NH_(4)^(+)-N increased with fermentation time at all pH values investigated except 4.0,5.0 and in blank test one.The concentrations of soluble phosphorus at acidic pHs and in the blank test one were higher than those obtained at alkaline pHs.Ammonia and phosphorus need to be removed before the SCFAsenriched fermentation liquid from WAS and food waste was used as the carbon source.
文摘Objective To observe the efficacy of Zaozhu Yinchen Recipe(ZZYCR)on non-alcoholic steatohepatitis(NASH)patients,and to explore its effect on serum free fatty acid(FFA)and tumor necrosis factorα(TNF-α).Methods Totally 120 patients with NASH were randomly assigned to the treatment group(60 cases,treated with ZZYCR,one dose per day)and the control
文摘目的利用电子舌和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术检测纯白莲蓉、纯红莲蓉、大师手工纯白莲蓉、低糖纯白莲蓉和绿色食品级纯白莲蓉馅料5种不同品种的莲蓉馅料的风味差异。方法采用电子舌对莲蓉馅料的甜味等主要风味指标进行评价,结合GC-MS技术分析脂肪酸成分,并通过偏最小二乘法回归分析(partial least squares regression,PLSR)建立电子舌和游离脂肪酸的评价模型,预测莲蓉馅料的风味。结果5种莲蓉馅料在甜味和咸味上存在显著差异(P<0.05),其中,绿色食品级纯白莲蓉馅料的甜味强度最高,手工纯白莲蓉馅料的咸味强度最高。利用GC-MS技术共检测出油酸和亚油酸等9种游离脂肪酸,在电子舌和脂肪酸联合评价的PLSR回归模型中,甜味、鲜味、丰富性和油脂味模型的决定系数R2在校正集上分别为:0.94、0.94、0.95、0.91,在交叉验证集上分别为:0.90、0.88、0.91、0.83,其均方根误差(root mean squared error,RMSE)在校正集上分别为:0.21、0.14、0.14、0.18,在交叉验证集上分别为0.28、0.21、0.20、0.25。与莲蓉馅料单独电子舌或游离脂肪酸风味评价相比,联合评价表现出更好的预测能力,特别在油脂味评价上,交叉验证集的决定系数大幅度提升,从电子舌评价的0.15、游离脂肪酸评价的0.67增加到0.83,决定系数更接近于1,均方根误差较小,显示出更高的拟合度。结论电子舌和脂肪酸联合评价为莲蓉馅料风味的仪器评价研究提供参考数据。
文摘以1.0～3.0 kg/尾的鲢为材料,通过滋味活性值(taste active value,TAV)和味精当量(equivalent uma-mi concentration,EUC)2种滋味表征方法,研究加热对不同体质量鲢肌肉的游离氨基酸和核苷酸的影响。结果表明:不同体质量鲢肌肉游离氨基酸以牛磺酸(Tau)、组氨酸(His)、甘氨酸(Gly)为主,加热导致鲢肌肉中游离氨基酸含量降低。鲢肌肉中组氨酸(His)贡献的苦味明显,谷氨酸(Glu)对鲜味有所贡献,甘氨酸(Gly)和丙氨酸(Ala)对甜味有所贡献。不同体质量鲢肌肉中的核苷酸类物质以肌苷酸(IMP)和肌苷(HxR)为主,加热对鲢肌肉中核苷酸类物质含量影响显著。加热导致鲢肌肉中肌苷酸(IMP)和一磷酸腺苷(AMP)的TAV均有所下降,而次黄嘌呤(Hx)的TAV有所上升,但对鲜味贡献明显的仍是IMP。熟鲢肌肉的EUC随着体质量的增加,呈现先上升后下降的趋势,在2.0 kg时达到最大为31.57 g MSG/100 g。
