为优化黄芪瞬时高温灭菌(high temperature short time,HTST)工艺参数并多维度考察其对黄芪质量的影响,基于指标相关性的权重系数(criteria importance though intercrieria correlation,CRITIC)法采用正交设计优化黄芪灭菌工艺参数,以...为优化黄芪瞬时高温灭菌(high temperature short time,HTST)工艺参数并多维度考察其对黄芪质量的影响,基于指标相关性的权重系数(criteria importance though intercrieria correlation,CRITIC)法采用正交设计优化黄芪灭菌工艺参数,以灭菌温度、灭菌时间、药材粉碎粒度为考察因素,以灭菌率、5种化合物含量及1,1-二苯基-2-苦基肼自由基(1,1-diphenyl-2-picrylhydrazyl,DPPH·)清除率为考察指标,通过直观及方差分析评价灭菌对3个考察指标的影响;并运用液质联用技术(liquid chromatography-mass spectrometry,LC-MS)确认指纹图谱共有峰的结构,以偏最小二乘回归分析法分析共有峰与抗氧化活性的谱效关系。结果显示,灭菌温度是具有显著影响的因素(P<0.05),最佳灭菌工艺参数为灭菌温度(170±2)℃,灭菌时间5 s,粉碎粒度50目;按优化工艺灭菌后的3批样品微生物水平均符合药典规定,5种化合物含量及DPPH·清除率与灭菌前比较无明显变化;灭菌前后指纹图谱相似度均大于0.900;谱效学分析相关性结果与化合物单体抗氧化的试验结果及其结构特点基本一致。综上所述,瞬时高温灭菌对黄芪中微生物具有明显杀灭作用且对其质量无明显影响,表明该方法适用于黄芪药材灭菌。展开更多
The LaFe11.4Si1.6 compounds are prepared by arc-melting and then annealed at different high temperatures from 1323 K （5 h） to 1623 K （2 h）. The powder X-ray diffraction （XRD） and microstructure observations show...The LaFe11.4Si1.6 compounds are prepared by arc-melting and then annealed at different high temperatures from 1323 K （5 h） to 1623 K （2 h）. The powder X-ray diffraction （XRD） and microstructure observations show that large amount of 1：13 phase begins to appear in the LaFe11.4Si1.6 compound annealed at 1423 K （5 h）. In the temperature range from 1423 K to 1523 K, the α-Fe and LaFeSi phases rapidly decrease to form 1：13 phase. The LaFeSi phase is rarely observed by XRD when the as-cast compound is annealed at 1523 K （5 h）. With annealing temperature increasing to 1573 K, LaFeSi phase is detected again in LaFe11.4Si1.6 compound. In LaFe11.4Si1.6 compounds annealed at 1523 K （5 h）, at 1373 K （2 h）＋1523 K （5 h）, and 1523 K （7 h）＋1373 K （2 h）, the impurity phases including small amount of α-Fe and LaFeSi phase reduce in turn. The magnetic measurement shows that LaFe11.4Si1.6 compounds annealed by above three processes keep the first-order of magnetic transition behavior, and Tc are both at about 200 K. But the values of the maximal ASM（T, H） of has large difference, they are 9.94, 12.66, and 13.96 J/（kg.K） under a magnetic field of 0- 2 T, respectively.展开更多
[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat...[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.展开更多
【目的】通过比较两种不同杀菌处理(高温短时High temperature short-time和超高压Ultra-high pressure杀菌)的非浓缩还原(Not from concentrate,NFC)苹果汁贮藏期品质变化,为我国NFC果汁产品标准的制定和规范市场NFC果汁产品货架期提...【目的】通过比较两种不同杀菌处理(高温短时High temperature short-time和超高压Ultra-high pressure杀菌)的非浓缩还原(Not from concentrate,NFC)苹果汁贮藏期品质变化,为我国NFC果汁产品标准的制定和规范市场NFC果汁产品货架期提供试验依据。【方法】以‘红富士’苹果为原料制备NFC苹果汁,采用高温短时杀菌(HTST,98℃,50 s)和超高压杀菌(UHP,400 MPa,15 min)处理后,在4℃条件下冷藏,利用微生物学、化学及主成分分析(PCA)等方法以及HPLC、GC-MS等手段研究两种不同杀菌处理的NFC苹果汁贮藏期微生物、理化指标、多酚含量、酶(Polyphenol oxidase,PPO;Peroxidase,POD)活性、抗氧化活性、香气成分的变化。【结果】HTST和UHP处理对细菌总数、大肠杆菌、霉菌与酵母的杀菌率均为100%,但贮藏第10、5周时果汁菌落总数分别呈显著增加(89.15%、58.65%),大肠杆菌、霉菌与酵母增殖速度不明显;贮藏期HTST和UHP两种处理NFC苹果汁微生物种群变化小,但优势菌属不同。两种处理的NFC苹果汁贮藏期可溶性固形物、pH、总酸的变化不大,但总色差显著增大(P<0.05);贮藏期HTST和UHP处理NFC苹果汁中表儿茶素分别下降了33%和53%,FRAP总抗氧化能力和DPPH自由基清除率分别保持在76%、73%和77%、76%,HTST处理NFC苹果汁的多酚含量和抗氧化活性明显高于UHP处理的样品;HTST处理后贮藏期NFC苹果汁的PPO与POD完全失活,但UHP处理样品的酶活性呈现先增大后降低的趋势。HTST处理后果汁18种特征香味物质总的保留率为52%,但贮藏期香气成分保持稳定;UHP处理NFC苹果汁的香气含量(57.75 mg/100 mL)接近对照样品(57.17 mg/100 mL),但贮藏期香气成分变化显著,降低了26.13%。【结论】HTST和UHP杀菌处理的NFC苹果汁在4℃可分别贮藏9、4周,贮藏期内其品质满足商业要求,HTST处理NFC苹果汁货架期长于UHP处理。展开更多
文摘为优化黄芪瞬时高温灭菌(high temperature short time,HTST)工艺参数并多维度考察其对黄芪质量的影响,基于指标相关性的权重系数(criteria importance though intercrieria correlation,CRITIC)法采用正交设计优化黄芪灭菌工艺参数,以灭菌温度、灭菌时间、药材粉碎粒度为考察因素,以灭菌率、5种化合物含量及1,1-二苯基-2-苦基肼自由基(1,1-diphenyl-2-picrylhydrazyl,DPPH·)清除率为考察指标,通过直观及方差分析评价灭菌对3个考察指标的影响;并运用液质联用技术(liquid chromatography-mass spectrometry,LC-MS)确认指纹图谱共有峰的结构,以偏最小二乘回归分析法分析共有峰与抗氧化活性的谱效关系。结果显示,灭菌温度是具有显著影响的因素(P<0.05),最佳灭菌工艺参数为灭菌温度(170±2)℃,灭菌时间5 s,粉碎粒度50目;按优化工艺灭菌后的3批样品微生物水平均符合药典规定,5种化合物含量及DPPH·清除率与灭菌前比较无明显变化;灭菌前后指纹图谱相似度均大于0.900;谱效学分析相关性结果与化合物单体抗氧化的试验结果及其结构特点基本一致。综上所述,瞬时高温灭菌对黄芪中微生物具有明显杀灭作用且对其质量无明显影响,表明该方法适用于黄芪药材灭菌。
基金supported by the Key Project of National Natural Science Foundation of China (Nos.50731007 and 51176050)the National High Technical Research and Development Programme of China (No.2007AA03Z440)
文摘The LaFe11.4Si1.6 compounds are prepared by arc-melting and then annealed at different high temperatures from 1323 K （5 h） to 1623 K （2 h）. The powder X-ray diffraction （XRD） and microstructure observations show that large amount of 1：13 phase begins to appear in the LaFe11.4Si1.6 compound annealed at 1423 K （5 h）. In the temperature range from 1423 K to 1523 K, the α-Fe and LaFeSi phases rapidly decrease to form 1：13 phase. The LaFeSi phase is rarely observed by XRD when the as-cast compound is annealed at 1523 K （5 h）. With annealing temperature increasing to 1573 K, LaFeSi phase is detected again in LaFe11.4Si1.6 compound. In LaFe11.4Si1.6 compounds annealed at 1523 K （5 h）, at 1373 K （2 h）＋1523 K （5 h）, and 1523 K （7 h）＋1373 K （2 h）, the impurity phases including small amount of α-Fe and LaFeSi phase reduce in turn. The magnetic measurement shows that LaFe11.4Si1.6 compounds annealed by above three processes keep the first-order of magnetic transition behavior, and Tc are both at about 200 K. But the values of the maximal ASM（T, H） of has large difference, they are 9.94, 12.66, and 13.96 J/（kg.K） under a magnetic field of 0- 2 T, respectively.
基金Supported by Taishan Industrial Leading Talent Project (Efficient Ecological Agriculture Innovation) (LJNY202001)Science and Technology R&D Project of Longkou City in Shandong Province (2021KJJH028)Science and Technology Small and Medium-sized Enterprises Innovation Capability Improvement Project in Shandong Province (2023 TS GC0906).
文摘[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.
