Quantitative determination of polysaccharide in Curcuma wenyujin, a traditional Chinese medicine, by a phenol-sulfuric acid method

Curcuma wenyujin has been widely used as a traditional medicine in China. In this paper a strategy for the quantitative determination of the polysaccharide by a phenol-sulfuric acid method was described. Involved in three factors, 5% phenol volume, H2SO4 volume, and temperature of water bath, we adopted the L9（3）3 orthogonal array design to gain the optimal colorimetric method. 3.0 ml of polysaccharide solution, 1.0 ml, 5% phenol and 7.0 ml H2SO4 were mixed with constant stirring in a glass vessel, and then kept in a water bath at 40 ℃. After cooling to room temperature for 20 min, the absorbance values were recorded by the UV-2501 PC spectrometer at the wavelength range of 485 nm. The polysaccharide content in Curcuma wenyujin were 3.21%, 3.23%, 3.20%, 3.18~/0, 3.22% and 2.38%, respectively. All results showed that this method was adequate, valid and applicable, may be applied to the determination of other bacterial polysaccharide as well.

Reduction in Activity/Gene Expression of Anthocyanin Degradation Enzymes in Lychee Pericarp is Responsible for the Color Protection of the Fruit by Heat and Acid Treatment

Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee （Litchi chinensis） fruits, but the mechanism was not clear. In the present study, hot water （70℃） dipping followed by immersion in 2% HC1 （heat-acid） substantially protected the red color of the fruit during storage at 25℃ and inhibited anthocyanin degradation while hot water dipping alone （heat） led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme （ADE）, peroxidase （POD） and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.

Sugar and Acid Content and Their Genotypic Correlations of Unselected P.persica x P.davidiana Progenies as Affected by Hairness and Flesh Color

Fruit sugar and acid content were determined in a group of hybrids from one family,including 22 peach and 85 nectarine genotypes, or 75 white-fleshed and 32 yellow-fleshedgenotypes. Sucrose accounted for about 65% of the total sugar, and malate for about 50%of the total acid. Mean sucrose, fructose, sorbitol, total sugar, soluble solid andquinate content were significantly higher in nectarines than in peaches, while nosignificant difference was found in mean malate, citrate and total acid content betweennectarines and peaches. Shikimate content was very low and ranged from 0.011-0.046 meq100 g-1 FW in all genotypes studied. Flesh color did not affect sugar and acid content.Glucose and fructose had a close positive correlation (r =0.63***). Malate had positivecorrelations with sucrose, sorbitol, total sugar and soluble solid content. The correlationbetween citrate and sugars were not significant. Glucose, fructose, sorbitol and malatecontent seemed to be higher in late-maturing genotypes. Sucrose, total sugar and totalacid content had a parabolic relationship with developmental period (from full bloomingdate to maturity date).

Valproic Acid Decreases Cell Proliferation and Color Preference in the Zebrafish Larvae

Valproic acid (VPA) is widely used as an antiepileptic drug or mood stabilizer. In this study, we evaluated the effects of treatment with 2 mM VPA for 3 h on cell proliferation in the telencephalic area of zebrafish larvae using bromodeoxyuridine (BRDU) to label dividing cells. It was demonstrated that 2 mM VPA exposure for 3 h at 2 and 3 days post-fertilization (dpf) larvae decreased cell proliferation in the telencephalic area of 5 dpf larvae. The reduced cell proliferation was not restored at 10 dpf larvae. The quantitative real-time PCR (qRT-PCR) data indicated that mRNA expression levels of WNT signaling pathway-related factors such as β-catenin, LEF1, and gsk3β were altered in the zebrafish larvae treated with 2 mM VPA at 2 and 3 pdf. It was also demonstrated that 2 mM VPA exposure affected color preference of the zebrafish larvae, reducing blue color preference at 5 dpf larvae. The altered color preference was restored at 10 dpf larvae. These results suggest that VPA exposure may cause molecular, cellular, and behavioral alterations in early developmental stage of the zebrafish.

Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4°C and 37°C

The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a period of 5 weeks at 4°C and 37°C with seven batches of beverage samples prepared at the rate of a calyx/water ratio of 1/40 (kg·kg-1) and added respectively citric acid at 1, 2 and 4 g·L-1 and lemon juice at 10, 20 and 40 mL·L-1. The characterization of the different batches of beverages was carried out from day one. A follow-up of the residual anthocyanin content and the intensity of the red coloring were carried out over five weeks. The anthocyanin concentration was determined by the pH-differential method. The red color degradation index is determined based on the CIELAB color system (L*, a*, b* and L*). R and Minitab 18 software was used for data processing. The results of the monitoring of the parameters showed that the concentration of 1 g AC L-1 retains 2.7 mg more of the anthocyanins than adding 10 mL JC L-1 and longer maintains red color when stored at 4°C and 37°C/5 weeks. The 2 g AC L-1 and 4 g AC L-1 ratios have the same effects as the addition of 20 and 40 mL of lemon juice, all accelerating the degradation of anthocyanins and the red color. After 5 weeks of storage at 37°C, the effect of the temperature combined with the increase in the acidity of the samples (2 to 4 g AC L-1 and 20 to 40 ml JC L-1), have accelerated the total disappearance of the red color on all samples.

S-诱抗素对“夏黑”葡萄果实着色、品质和产量的影响

为明确和评价10%S-诱抗素可溶液剂果穗喷雾对葡萄果实着色、品质和产量的影响,为葡萄绿色高效栽培提供理论和技术支撑,设立10%S-诱抗素可溶液剂系列浓度(0、200.0、250.0、333.3和500.0 mg/kg),采用田间小区试验,于果实成熟时调查果实外观指标(果粒纵径、果粒横径、裂果率)、着色指数以及产量指标(单穗质量、单粒质量、实测小区产量等);分析测定不同浓度处理的葡萄品质指标(可溶性固形物、可滴定酸等)。结果表明,于“夏黑”葡萄果实转色初期喷雾10%S-诱抗素可溶液剂,所有处理的葡萄果实纵径、横径以及纵横径比、裂果率等指标均未见显著差异。10%S-诱抗素可溶液剂处理的葡萄着色指数显著高于清水对照(p<0.05),可溶性固形物(TSS)含量明显高于清水对照,可滴定酸(TA)含量显著低于清水对照(p<0.05)。经10%S-诱抗素处理后,各处理间的单株产量无显著差异,与清水对照相比,各处理的平均增产率在0.84%~1.93%之间,增产作用不甚明显。在“夏黑”葡萄促进着色使用时,建议使用最优浓度范围为200.0~333.3 mg/kg,用水量为833.3 L/hm^(2)。

Preparation and Optical Patterning of Organic-Inorganic Hybrid Color-Filter Films Using Latent Pigments by Utilizing Photo-Acid-Generator and Microwave Irradiation

Preparation and photo-patterning characteristics of organic-inorganic hybrid thin film containing latent pigment by using photo-acid-generator (PAG) and microwave irradiation have been investigated. The acrylic thin film modified with methoxysilane containing PAG was formed on a glass substrate and irradiated with ultraviolet rays to promote sol-gel reaction by catalytic action of acid which was generated from PAG. And then the film was hardened with microwave irradiation, yielding organic-inorganic hybrid polymer film having hardness, highly transparency and strong adhesion with a glass substrate. Since this reaction only occurred in the optically (UV) irradiated regions, by exploiting the difference between the adhesivenesses of these regions photo-irradiated through photomask with a glass substrate, it was possible to form a patterned film with pitch of 100 to 50 μm by a simple lift-off method. A pigment-containing film using latent pigments (with subtractive three primary colors of coloring materials) and a patterned film were prepared, and it was possible to make these films multi-colored by varying the mixing ratio of the pigments. This multi-colored film-preparation method is effective for simply and efficiently forming a color-filter film by applying optical and microwave irradiation.

超声波预处理对乳酸发酵草莓汁品质的影响

为提高乳酸发酵草莓汁品质,将不同功率(150、300、450 W)超声波应用于草莓汁乳酸发酵前处理环节,研究不同功率超声波处理对乳酸发酵草莓汁的营养及感官品质影响。结果表明:超声波处理能够显著地提高草莓汁中酚类物质含量,提高其抗氧化能力,改善乳酸发酵草莓汁的感官品质。其中,300 W超声波处理草莓汁经乳酸发酵后具有更低的色差值,更高的红色值、酚类物质含量及抗氧化活性,并且该产品具有更优良的感官品质。这表明超声波处理可以作为一种优良的前处理方式应用于草莓果汁的乳酸发酵,研究结果为提高草莓乳酸发酵果汁综合品质提供了理论依据。

复配保鲜剂处理对鲜切生菜的护色效果

为明确柠檬酸与抗坏血酸钙复配处理对鲜切生菜的护色效果,将质量分数分别为0.1%,0.2%的柠檬酸与质量分数分别为0.5%,1.5%,2.5%的抗坏血素酸钙复配成6种保鲜剂,然后分别浸泡处理鲜切生菜2 min,定期测定生菜的感官品质、失重率、褐变指数、维C含量。结果表明,在4℃条件下,柠檬酸与抗坏血酸钙复配处理对鲜切生菜的护色效果显著,且能维持鲜切生菜良好的感官品质和较高的维C含量。其中,以0.1%柠檬酸+0.5%抗坏血酸钙、0.1%柠檬酸+2.5%抗坏血酸钙复配处理表现最好,保鲜期14 d。建议生产上采用0.1%柠檬酸+0.5%抗坏血酸钙复配对鲜切生菜进行护色,7 d内生菜褐变指数最低为13.7%,14 d时褐变指数为16.7%,且感官品质佳,无腐烂、萎蔫、黄化。该研究结果为鲜切生菜的加工护色提供了有效参考。

电感耦合等离子体发射光谱(ICP-OES)法测定食品接触材料用着色剂中8种盐酸可溶物

为获得较好的方法准确度和稳定性,优化了取样质量、机械振荡频率、射频功率、雾化气流量等测试条件。采用电感耦合等离子发射光谱(ICP-OES)法同时测定食品接触用着色剂中8种盐酸可溶物(锑、砷、钡、镉、铬、铅、汞和硒)。结果显示,8种元素方法检出限在0.02~0.2 mg/g,7次重复性相对标准偏差(RSD)为1.1%~3.0%。在加标回收实验(汞元素加标1、2和4 mg/kg,其余元素加标12、24和48 mg/kg)中,其回收率为93.8%~105%。10批次着色剂样品中,1批次样品铅元素溶出量超过GB 9685—2016限量值。方法适用于食品接触材料用着色剂中锑、砷、钡、镉、铅、汞和硒7种元素的测定,铬元素的测定可用作六价铬的筛查实验方法。

PLA/天然废弃植物源提取物复合材料的制备与性能

针对废弃资源综合利用和通用塑料污染问题,采用超声波辅助提取法提取天然废弃植物源有效成分,并与聚乳酸(PLA)复合,探究石榴皮提取物(PGE)和洋葱皮提取物(OPE)对PLA性能的影响。结果表明:两种提取物的加入并没有改变PLA的晶型,但提高了成核密度,减小了球晶尺寸。复合材料的热稳定性有一定的下降,但由于提取物中羟基与PLA发生了氢键作用使其下降幅度不大,同时弥补了复合材料力学性能减小的趋势。植物源提取物的添加使复合材料中的—OH基团数量增多,水蒸汽透过率也随之增大,适用于地膜及食品果蔬保鲜材料中。两种提取物赋予了复合材料不同色泽,染色成分与PLA间的界面作用使复合材料耐摩擦色牢度得以保持,扩大了其应用范围。两种复合材料具有显著的抑菌作用,其中,PGE含量为9%时,其复合材料的抗菌率可达95%以上,可以作为抗菌材料应用。

不同体色福瑞鲤2号的肌肉品质

为探究鲤不同体色个体肌肉品质的差异,本研究以福瑞鲤2号青灰色个体(BG)和全红个体(WR)为对象,通过检测其肌肉色泽、氨基酸、脂肪酸和质构指标,评价这2种体色福瑞鲤2号肌肉品质的差异。结果显示,BG的b^(*)值显著高于WR;出肉率以及肌肉的水分、粗脂肪、粗蛋白和灰分无显著差异;不同体色福瑞鲤2号的肌肉中均能检测出17种氨基酸,其中人体必需氨基酸7种,非必需氨基酸10种。甘氨酸(Gly)、脯氨酸(Pro)、组氨酸(His)和半胱氨酸(Cys)在2组间差异不显著,其他氨基酸在2组间存在显著或极显著差异,两种体色福瑞鲤2号之间ΣEAA/ΣTAA没有显著差异;BG肉豆蔻酸(C14:0)显著高于WR,BG的饱和脂肪酸含量较WR稍高,WR的单不饱和脂肪酸含量较BG稍高,二者多不饱和脂肪酸含量相近;WR的弹性和咀嚼性显著高于BG。研究表明,体色对福瑞鲤2号的肌肉品质有影响。本研究为鱼类肉质性状改良提供基础数据和参照依据。

尼龙弹力织物深色染固一浴法工艺

为提高尼龙弹力织物染深色时的色牢度,选取酸性黑172、酸性蓝193为深色染料代表,研究染料用量、固色剂种类、染固同浴法工艺对织物染色深度及染色牢度的影响。结果表明:染料用量是影响染色深度的关键因素,酸性黑172和酸性蓝193的染料质量分数为4%时,K/S值均达到最大值28.03和28.22。经水杨酸和单宁酸衍生物固色后,织物的耐水、耐汗渍、耐水洗、耐摩擦色牢度均提升0.5级,且织物整体构象未发生变化,比原纤维的结晶度高、结晶完善程度好。动力学分析表明,酸性染料对尼龙纤维的上染过程符合准二级动力学模型,织物与染料之间主要为化学吸附过程。

没食子酸稳定‘户太八号’桃红葡萄酒香气与色泽

[目的]针对‘户太八号’桃红葡萄酒贮藏期色泽和香气损失的问题,研究酿造过程中没食子酸处理对色泽与香气的提升效果,以优化桃红葡萄酒的护色增香工艺。[方法]以‘户太八号’葡萄为试材,酿酒过程中分别在发酵前(Pr)、中(M)、后(Po)3个时期添加200和300 mg·L^(-1)的没食子酸,发酵结束后贮藏6个月,然后利用HS-SPME-GC-MS对酒样香气物质进行分析,通过CIELab颜色空间参数(L^(*)、a^(*)、b^(*)、C^(*)ab、Hab、ΔE^(*)ab)和紫外分光光度计进行色泽指标的测定,再结合感官品评分析不同处理对供试酒样香气特征的影响。[结果]在发酵后添加没食子酸处理的发酵香气物质含量显著高于对照组,增加约16%,但两种添加浓度处理造成的差异不显著。发酵前添加没食子酸处理对供试酒样香气的保留起到积极作用,相比于对照组增加约65%-73%,而发酵中添加没食子酸对葡萄酒香气物质的稳定作用较小。感官品评结果显示,对于整体香气的影响,发酵后添加没食子酸有最优的葡萄酒香气改善效果,发酵前处理的添加效果优于发酵中处理。偏最小二乘回归(PLSR)模型揭示萜烯、脂肪酸、高级醇、乙酸酯和脂肪酸乙酯(回归系数>0.1)是‘户太八号’桃红葡萄酒花香和柑橘香气(R2c>0.80且R2v>0.70)的重要贡献成分,其中脂肪酸乙酯和乙酸酯这两类果香酯类物质对其贡献更突出。色泽分析结果显示,发酵前添加没食子酸处理具有显著的护色作用,且200 mg·L^(-1)处理(Pr1)效果优于300mg·L^(-1)(Pr2),Pr1处理组酒样L^(*)值比对照降低0.58%,a^(*)值提高45.38%。另外,颜色表征结果显示,发酵前添加没食子酸处理增强了‘户太八号’桃红葡萄酒的紫红色调,且200 mg·L^(-1)处理效果优于300 mg·L^(-1)。[结论]发酵前添加没食子酸处理对‘户太八号’桃红葡萄酒色泽稳定具有显著作用,且添加量为200 mg·L^(-1)的效果更好,而发酵后没食子酸添加处理对葡萄酒香气稳定性具有显著作用。

酚酸及有机酸辅色对山楂酒贮藏期品质的影响

为了解决山楂酒在贮藏期色泽丢失品质下降的问题,本实验通过构建模拟体系,从8种酚酸及有机酸中选出辅色能力较强的3种酸,通过CIELab颜色系统以及对色度色调、多酚、花色苷及黄酮的测定,综合评价了三种酚酸及有机酸对模拟体系(0~30 d)和发酵山楂酒(贮藏时间0~120 d)的影响。结果表明:不同酚酸及有机酸的处理辅色效果不同,模拟体系中不同酚酸及有机酸处理在CIELab颜色系统中对酒体的L^(*)、a^(*)、b^(*)、C^(*)_(ab)和h_(ab)以及色度色调均有较好的作用,阿魏酸和香草酸处理的酒体总酚含量较对照组分别提高了18.00%和20.88%,经对羟基苯甲酸和香草酸处理的模拟体系中花色苷的含量,较对照组分别提高了17.27%和15.74%。在发酵山楂酒贮藏期间,对羟基苯甲酸能显著提高色度(P<0.05),经阿魏酸和香草酸处理的发酵酒总酚含量较对照组分别提高了37.42%和34.44%,经香草酸和对羟基苯甲酸处理的发酵酒花色苷含量较对照组提高了22.93%和6.92%。表明酚酸及有机酸辅色处理能减少色泽和酚类物质的损失,提高山楂酒的品质,对山楂酒具有一定的辅色作用。

芥子酸对含壳聚糖的模型饮料中花色苷的保护作用

花色苷可作为饮料等食品体系中的天然着色剂,但其易受到食品中抗坏血酸的影响而降解,在饮料中加入壳聚糖可起到增稠的作用,但会对花色苷稳定性造成影响。探讨了不同质量浓度的壳聚糖对模型饮料体系中花色苷稳定性的影响,分析了芥子酸的添加对壳聚糖存在时花色苷稳定性的改善作用。利用加速储藏实验和降解动力学方法对不同体系中黑米花色苷稳定性进行分析,并借助分子动力学模拟分析芥子酸改善壳聚糖体系中黑米花色苷稳定性的作用机制。结果表明,在7 d加速储藏实验中,单一的壳聚糖会导致花色苷颜色稳定性降低。芥子酸能显著提高含壳聚糖的模型饮料中黑米花色苷的颜色稳定性和含量保留率。降解动力学分析显示,在壳聚糖质量浓度为5 mg/mL时,加入芥子酸能使壳聚糖实验组花色苷半衰期t 1/2提高2.3倍,并使其降解速率常数K减小0.1523 d^(-1)。分子动力学模拟结果显示,游离芥子酸的存在,能促进更多的花色苷分子靠近壳聚糖-芥子酸复合物,并形成更稳定的结合。在含壳聚糖的模型饮料中加入芥子酸可实现对花色苷的保护作用,希望为酚酸的应用和含功能性壳聚糖的模型饮料的研究优化提供一定的理论依据。

双羟基染料改性有色水性聚氨酯的制备与性能

为了探究双羟基染料不同引入方式对水性聚氨酯(WPU)乳液及其成膜性能的影响,采用异佛尔酮二异氰酸酯、聚四氢呋喃(PTMG)、2,2-二羟甲基丙酸和1,4-丁二醇(BDO)合成了WPU乳液。将酸性红87作为扩链剂部分替代BDO制备了有色化学共聚聚氨酯(ARWPUA-1~3)乳液;将酸性红87作为软段部分替代PTMG制备了有色化学共聚聚氨酯(ARWPUB-1~3)乳液;将酸性红87与WPU共混制备了WPU/AR。采用FTIR、1HNMR和UV-Vis对样品的结构进行了表征;考察了不同有色WPU的贮存稳定性、耐溶剂性、颜色特征值、耐干/湿摩擦色牢度以及力学性能,并对其进行了分子动力学模拟。结果表明,由n(酸性红87)∶n(BDO)=1∶4制备的ARWPUA-2具有优异的贮存稳定性;在不同溶剂中均不会发生溶解脱色现象;具有良好的耐干/湿摩擦色牢度和较高的力学性能,其拉伸强度22.6MPa,断裂伸长率为810%。

花青素颜色指示标签在羊肉新鲜度无损检测中的应用

目的研发一种能够可视化、无损检测羊肉新鲜度的颜色指示标签,便于消费者更加直观、准确地判断羊肉新鲜度。方法本研究以聚乳酸为基材,玫瑰花青素为指示剂,采用静电纺丝技术制备了颜色指示标签(PLA/Ac)。通过扫描电镜、傅里叶红外光谱、氨敏感性、湿度稳定性、温度稳定性和可重复性对PLA/Ac颜色指示标签进行表征,并验证PLA/Ac颜色指示标签对羊肉新鲜度的检测效果。结果表征结果显示,PLA/Ac颜色指示标签具有均匀分布的纺锤体结构,平均纤维直径为541.96 nm,并成功负载玫瑰花青素。此外,PLA/Ac颜色指示标签还具有良好的氨敏感性、湿度稳定性、温度稳定性和可重复性。应用结果显示,羊肉在25℃贮藏期间香气轮廓发生变化,酸味逐渐下降,苦味逐渐上升,咸味和鲜味则呈现出先升后降的变化趋势。当羊肉在25℃贮藏48 h后,总挥发性盐基氮值和菌落总数超标,此时PLA/Ac颜色指示标签的颜色由粉色变为灰色。结论PLA/Ac颜色指示标签在可视化、无损检测羊肉新鲜度领域具有良好的应用前景,对保障消费者健康和促进行业发展具有积极作用。

锦纶酸性染料染色提升剂的应用

为提高酸性染料对锦纶中深色染色的上染百分率,采用锦纶染色提升剂L230与酸性染料对锦纶织物进行同浴染色,探究提升剂用量、染色温度、时间、染料用量、染色pH值对锦纶织物染色性能的影响,测试锦纶的染色牢度。研究结果表明:染色体系中加入提升剂后pH值对锦纶染色促进的作用减弱,提升剂L230对锦纶织物的提升效果明显,当提升剂用量为1.0g/L时,锦纶织物的上染率显著提高。弱酸性深蓝5R和中性黑BL对锦纶染色的上染百分率和K/S值均随染色时间、温度的增加而增加。提升剂的加入对锦纶织物的染色牢度无影响。

2种壳色福寿螺营养成分研究

测定2种壳色(黑壳和黄壳)福寿螺肌肉的常规营养成分、脂肪酸和氨基酸组分,通过对不同组分的分析,评价其营养价值的大小。结果表明,黄壳福寿螺粗脂肪和粗灰分含量均低于黑壳福寿螺,而粗蛋白含量则高于黑壳福寿螺;2种壳色福寿螺共检测出24种脂肪酸,所含饱和脂肪酸含量均较低,二十碳五烯酸和二十二碳六烯酸总量相当;2种壳色福寿螺共检测出18种氨基酸,必需氨基酸含量均较为全面,黑壳福寿螺丝氨酸、甘氨酸、胱氨酸含量高于黄壳福寿螺,其余氨基酸含量均低于黄壳福寿螺。指出,2种福寿螺对中华绒螯蟹的氨基酸比值系数分值均>96,具有较好的蛋白质组成,营养价值较高,能够满足中华绒螯蟹对蛋白质的需求,可有条件地作为饲料蛋白源替代传统经济螺及部分鱼粉使用。