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1.
The release of sucrose and menthone from chewing gum was measured in-mouth and in-nose, respectively, during eating. Swabs of saliva were taken from the tongue and analyzed using a rapid, direct liquid-mass spectrometry procedure. Menthone concentration in-nose was monitored on a breath-by-breath basis using direct gas phase atmospheric pressure chemical ionization-mass spectrometry. Simultaneously with the volatile release, trained panelists followed the change in mint flavor by time-intensity (TI) analysis. Two types of commercial chewing gum were analyzed. Both showed that the panelists perception of mint flavor followed sucrose release rather than menthone release. The temporal analysis of the chemical stimuli, with simultaneous TI analysis, provided unequivocal evidence of the perceptual interaction between nonvolatile and volatile flavor compounds from chewing gum.  相似文献   

2.
Menthol, menthone, and other natural compounds provide a cooling effect and a minty flavor and have found wide application in chewing gum and oral care products. Monomenthyl succinate, monomenthyl glutarate, and dimenthyl glutarate provide a cooling effect without the burning sensation associated with menthol. Additionally, because they do not have a distinct flavor, they can be used in applications other than mint flavors. Because these menthyl esters have not been reported in nature, we undertook to identify a natural source for these cooling compounds. Using high performance liquid chromatography-tandem mass spectrometry, monomenthyl succinate was identified in Lycium barbarum and Mentha piperita, and monomenthyl glutarate and dimenthyl glutarate were identified in Litchi chinesis. The identifications were based on the correlation of mass spectrometric and chromatographic retention time data for the menthyl esters in the extracts with authentic standards which resulted in a 99.980% confidence in the identifications.  相似文献   

3.
Recently we reported that the release profile of cinnamaldehyde from a sugar-free chewing gum was correlated to the release of the sugar alcohol phase or was not in agreement with the log P model. The objective of this study was therefore to investigate mechanisms of cinnamaldehyde release from a sugar-free chewing gum; p-cresol (similar log P value) was also analyzed for comparison. Breath analysis of the chewing gum samples over an 8 min consumption period reported that the maximum concentration of cinnamaldehyde was 2- to 3-fold higher during the initial phase of mastication in comparison to the later phase, whereas the concentration of p-cresol was relatively constant over these two time periods. By contrast the release profile of cinnamaldehyde from a flavored gum base (no sugar alcohol phase) was constant over the 8 min consumption period and similar to the release of cresol from the flavored gum base. On the basis of tandem mass spectrometry, cinnamaldehyde was reported to react with sorbitol and generate hemiacetal reaction products that were not stable under slight alkaline conditions; it was suggested to revert back to free cinnamaldehyde and sugar alcohol in the oral cavity. The increased polarity of these transient cinnamaldehyde-sorbitol hemiacetal reaction products would result in a more rapid release rate of cinnamaldehyde than would be typically predicted based on the affinity of cinnamaldehyde for the gum base.  相似文献   

4.
The twigs of Diospyros lycioides, a plant commonly known as "muthala", are frequently used as chewing sticks for the cleaning of teeth by rural and urban people in Namibia. Preliminary studies showed that a methanol extract of D. lycioides inhibited growth of selected oral pathogens. Subsequent bioassay-guided fractionation led to the isolation of four novel bioactive naphthalene glycosides, diospyrosides A, B, C, and D (1-4), and two known bioactive naphthoquinones, juglone (5) and 7-methyljuglone (6). The structures of the new compounds were elucidated using spectroscopic techniques including 1D and 2D NMR. These compounds inhibited the growth of oral cariogenic bacteria (Streptococcus mutans and Streptococcus sanguis) and periodontal pathogens (Porphyromonas gingivalis and Prevotella intermedia) at minimum inhibitory concentrations ranging from 0.019 to 1.25 mg/mL. Juglone exhibited the strongest inhibitory activity among these compounds.  相似文献   

5.
This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force and lower salivary flow rate experienced higher levels of sodium release and saltiness. In terms of the LPM, sodium release and saltiness were affected by either chewing behavior or food composition.  相似文献   

6.
The inhibitory effects of apple polyphenols (APP) on the synthesis of water-insoluble glucans by glucosyltransferases (GTF) of streptococci of the mutans group and on the sucrose-dependent adherence of the bacterial cells were examined in vitro. APP markedly inhibited the activity of GTF purified from the cariogenic bacterial cells. However, APP showed no significant effect on the growth of the cariogenic bacteria. The strongest GTF inhibitors in APP were apple condensed tannins (ACT), a mixture of procyanidins. The 50% inhibitory doses of ACT against the GTF of S. sobrinus and that of S. mutans were 1.5 microgram/mL and 5 microgram/mL, respectively. The ACT efficacy largely depended upon the degree of polymerization. Interestingly, while the other polyphenols known to inhibit GTF such as tannic acid markedly inhibited salivary alpha-amylase activity, APP and ACT only scarcely inhibited that enzyme activity. This means that APP and ACT might selectively inhibit the bacterial GTF activity under oral conditions.  相似文献   

7.
《Cereal Chemistry》2017,94(3):640-642
Rice kernels were steeped (10°C, 5 h) in an aqueous solution containing gum arabic (0.36%) and xanthan (0.24%) and then drained, wet‐milled, and steamed to prepare rice cakes. The cakes were then frozen (–40°C for 50 min). The effect of the gum addition on the textural properties of the cakes during storage for 46 h at 25°C after being thawed was examined. Using the combination of gum arabic and xanthan mitigated the quality deterioration of rice cakes such as aggregation of rice flour, which had been induced by xanthan alone. Also, the increase in hardness during storage was substantially reduced by soaking rice kernels in the gum arabic/xanthan solution. Overall results revealed that the steeping in the gum solution improved the storage stability of rice cakes.  相似文献   

8.
Coffee brew is a widely consumed beverage with multiple biological activities due both to naturally occurring components and to the hundreds of chemicals that are formed during the roasting process. Roasted coffee extract possesses antibacterial activity against a wide range of microorganisms, including Staphylococcus aureus and Streptococcus mutans, whereas green coffee extract exhibits no such activity. The naturally occurring coffee compounds, such as chlorogenic acids and caffeine, cannot therefore be responsible for the significant antibacterial activity exerted by coffee beverages against both bacteria. The very low minimum inhibitory concentration (MIC) found for standard glyoxal, methylglyoxal, and diacetyl compounds formed during the roasting process points to these alpha-dicarbonyl compounds as the main agents responsible for the antibacterial activity of brewed coffee against Sa. aureus and St. mutans. However, their low concentrations determined in the beverage account for only 50% of its antibacterial activity. The addition of caffeine, which has weak intrinsic antibacterial activity, to a mixture of alpha-dicarbonyl compounds at the concentrations found in coffee demonstrated that caffeine synergistically enhances the antibacterial activity of alpha-dicarbonyl compounds and that glyoxal, methylglyoxal, and diacetyl in the presence of caffeine account for the whole antibacterial activity of roasted coffee.  相似文献   

9.
A headspace gas chromatographic procedure has been developed for the determination of 1,3-butadiene in rubber-modified plastics and in some foods. Polymer solutions or foods are equilibrated in sealed vials at 90 degrees C, and headspace samples are injected into a gas chromatograph. 1,3-Butadiene residues are measured using a flame ionization detector and are quantitated by the method of standard additions or an external calibration curve. Refrigerator tubs, vegetable oil bottles, chewing gum, and foods in contact with this type of packaging were analyzed. Limits of quantitation varied with the matrix, ranging from 2 ng/g (ppb) in chewing gum to 20 ng/g in polymers. 1,3-Butadiene was found in one polymer at 53 ng/g with an 8% coefficient of variation. The procedure yields "apparent" trace levels of 1,3-butadiene, and confirmation by a complementary technique is required.  相似文献   

10.
复合涂膜结合紫外处理对鲜切木瓜冷藏品质的影响   总被引：3，自引：2，他引：1  
为了延长鲜切木瓜的保鲜时间,利用尼辛、那他霉素、薄荷油、氯化钙、香兰素、壳聚糖制成复合保鲜涂膜液,考察涂膜及紫外线处理对木瓜鲜切块贮藏品质(包括色泽、可溶性固形物含量、失水率、维生素C含量、可滴定酸、霉菌酵母数、菌落总数)的影响。由均匀设计试验优化涂膜液配方以及紫外线处理参数。研究结果表明:涂膜及紫外线处理可较好地保持鲜切木瓜的色泽,抑制褐变,保持较高的可溶性固形物含量,减少贮藏过程中的水分损失,抑制霉菌、酵母菌和细菌的增长。采用SAS软件建立各参数与菌落总数关系的回归方程。利用非线性规划法得到较佳的复合涂膜配方与紫外线处理参数为:壳聚糖质量分数1.0%,氯化钙质量分数0.6%,Nisin0.10g/kg,那他霉素14.0mg/kg,香兰素质量分数0.3%,薄荷油1.5mL/L,紫外照射时间22min,紫外照射距离范围44～66cm。此复合涂膜配方与紫外线处理可使货架期至少达到6天,为鲜切木瓜保鲜提供技术参考。  相似文献   

11.
The essential oil from the gum of Pistachio (Pistacia vera L. (Anacardiaceae)) grown in Turkey was obtained by the hydro-distillation method, and its chemical composition was analyzed by GC and GC-MS. Moreover, the antimicrobial activities of the oil against the growth of 13 bacteria and 3 pathogenic yeasts were evaluated using the agar-disk diffusion and minimum inhibitory concentration (MIC) methods. The results showed that the essential oil contained about 89.67% monoterpenes, 8.1% oxygenated monoterpenes and 1.2% diterpenes. alpha-Pinene (75.6%), beta-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (about 1.20%), and limonene (1.0%) were the major components. The antimicrobial results showed that the oil inhibited nine bacteria and all the yeasts studied, and the activities were considerably dependent upon concentration and its bioactive compounds such as carvacrol, camphene, and limonene. Moreover, the essential oil of the gum was found to be more effective yeastcide than Nystatin, synthetic yeastcide. Furthermore, the antibacterial activities of the oil were lower than those of standard antibiotics, ampicillin sodium, and streptomycine sulfate under the conditions studied.  相似文献   

12.
生物过滤器去除恶臭气体的影响因素包括进气的容积负荷、填料湿度、填料层高度、填料中微生物种群和数量及填料层成分的变化,为进一步了解生物过滤器的去除效果,共设计4个处理组,分别编号为A、B、C和D,用猪粪堆肥、珍珠塔、活性蚯蚓粪和锯末按不同比例组成生物过滤器填料,并添加除臭优势菌种和蚯蚓处理H2S和NH3。结果表明,生物过滤器填料中微生物数量丰富,细菌和真菌在最高的C组分别达到（2.23～3.26）×1010cfu·g-1和（2.00～3.08）×105cfu·g-1。在生物过滤器填料中各种形态氮和硫的分布不均匀,NH4＋-N与S2--S由下向上递减,而NO3--N起初是下部高于上部,但随着运行时间的延长,上部的NO3--N逐渐高于下部。在该生物除臭系统中,用活性蚯蚓粪、堆肥和锯末混合填料（C）处理效果最好,是很好的生物过滤器填料,有存活的蚯蚓,其余3个处理均没有存活的蚯蚓。  相似文献   

13.
Some beverages and foods protect tooth surfaces against Streptococcus mutans colonization. Adhesion of S. mutans is a crucial step in the initiation and development of dental caries. In this study, we showed that barley coffee (BC), a beverage made from roasted barley, interferes with S. mutans adsorption to hydroxyapatite (HA), and we identified its antiadhesive components. The effects of sublethal concentrations (sub-MICs) of BC on the adhesion of S. mutans to saliva-coated HA beads were assessed using three experimental approaches: (A) Beads were pretreated with BC before adding bacteria, (B) BC and bacteria were added to the beads simultaneously, and (C) streptococci grown in the presence of sub-MICs of BC were added to the beads. All treatments induced variable but significant inhibition of S. mutans sucrose-dependent and -independent adherence to HA. Similar results were obtained with other oral streptococci. BC components were fractioned by dialysis and gel filtration chromatography; the <1000 Da molecular mass (MM) fraction, which contains polyphenols, zinc, and fluoride ions, and the >1000 kDa MM fraction, which consists of a potent brown antioxidant, melanoidin, both displayed antiadhesive properties. High-MM melanoidin was not detected in unroasted barley, indicating that it forms during the roasting process. Results suggest that BC consumption may influence the colonization of tooth surfaces by cariogenic bacteria.  相似文献   

14.
Twelve edible plant extracts rich in polyphenols were screened for their potential to inhibit oxidation of low-density lipoprotein (LDL) in vitro and to modulate LDL receptor (LDLr) activity in cultured HepG2 cells. The antioxidant activity (inhibition of LDL oxidation) was determined by measuring the formation of conjugated dienes (lag time) and thiobarbituric acid reagent substances (TBARS). Betel leaf (94%), cashew shoot (63%), Japanese mint (52%), semambu leaf (50%), palm frond (41%), sweet potato shoot, chilli fruit, papaya shoot, roselle calyx, and maman showed significantly increased lag time (>55 min, P < 0.05) and inhibition of TBARS formation (P < 0.05) compared to control. LDLr was significantly up-regulated (P < 0.05) by Japanese mint (67%), semambu (51%), cashew (50%), and noni (49%). Except for noni and betel leaf, most plant extracts studied demonstrated a positive association between antioxidant activity and the ability to up-regulate LDL receptor. Findings suggest that reported protective actions of plant polyphenols on lipoprotein metabolism might be exerted at different biochemical mechanisms.  相似文献   

15.
为分析不同复合保鲜膜处理对金枪鱼的保鲜效果,以鱼鳞明胶为主料,添加桔子/柠檬精油和薄荷制备可食性保鲜膜,用于金枪鱼肉的冷藏保鲜,检测冷藏过程中金枪鱼肉的TVB-N值、pH值、菌落总数、肌红蛋白与高铁肌红蛋白含量、a*值、TBA值的变化,并对金枪鱼的品质进行感官评价分析。结果表明,鱼鳞明胶膜中添加薄荷、桔子精油和柠檬精油均能不同程度地抑制金枪鱼肉中的微生物繁殖,减缓TVB-N值、TBA值和高铁肌红蛋白含量的升高,抑制鱼肉色泽的衰变,且薄荷与桔子/柠檬精油的复合有协同增效保鲜金枪鱼肉的作用。明胶膜中复合2%浓度的桔子/柠檬精油对金枪鱼肉风味略有覆盖,低浓度桔子/柠檬精油(1%)有优化金枪鱼鱼肉气味的作用,且以柠檬精油的效果更优,1%薄荷-1%桔子精油-鱼鳞明胶复合膜和1%薄荷-1%柠檬精油-鱼鳞明胶复合膜保鲜处理的金枪鱼肉的货架期可分别延长至 7 d 和8 d。本研究结果为制备高品质水产品可食性保鲜膜材料提供了理论依据和技术支持。  相似文献   

16.
In previous studies we demonstrated that green and roasted coffee contains low molecular weight (LMW) compounds capable of inhibiting the ability of Streptococcus mutans, the major causative agent of human dental caries, to adhere to hydroxyapatite (HA) beads. This study addressed the ability of the whole high molecular weight coffee fraction (cHMW) and of its melanoidin and non-melanoidin components (GFC1-5), applied at concentrations that occur in coffee beverages, to (i) inhibit S. mutans growth; (ii) affect S. mutans sucrose-dependent adhesion to and detachment from saliva-coated HA beads (sHA); and (iii) inhibit biofilm development on microtiter plates. The results indicated that only cHMW is endowed with antimicrobial activity. The cHMW fraction and each of the five GFC components inhibited S. mutans adhesion, the strongest effect being exerted by cHMW (91%) and GFC1 (88%). S. mutans detachment from sHA was four times greater (～20%) with cHMW and the GFC1 and GFC4 melanoidins than with controls. Finally, biofilm production by S. mutans was completely abolished by cHMW and was reduced by 20% by the melanoidin components GFC2 and GFC4 and by the non-melanoidin component GFC5 compared with controls. Altogether these findings show that coffee beverage contains both LMW compounds and HMW melanoidin and non-melanoidin components with a strong ability to interfere in vitro with the S. mutans traits relevant for cariogenesis.  相似文献   

17.
为探究有机酸对食品中致腐假单胞菌抗生物被膜活性,本试验测定了柠檬酸(CA)和乙酸(AA)对荧光及隆德假单胞菌的最小抑菌浓度(MIC)和生物被膜抑制能力,通过结晶紫法、苯酚-硫酸法和显微镜观察等分析亚抑菌浓度有机酸处理对2种假单胞菌的生物被膜形成、胞外多糖(EPS)和被膜结构变化及菌体运动性和蛋白酶活性的影响。结果表明,CA和AA对荧光假单胞菌的MIC分别为2.1和1.0 mg·mL-1。2种有机酸添加浓度为1/4 MIC、1/2 MIC时能显著降低荧光和隆德假单胞菌的生物被膜和EPS分泌量,其中,1/2 MIC CA和1/2 MIC AA处理下生物被膜形成分别减少53.00%和52.19%,EPS分泌量分别降低54.43%和57.85%。光学和共聚焦显微镜(CLSM)观察发现,假单胞菌在亚抑菌浓度有机酸处理下粘附菌量明显降低,被膜变薄,被膜内死细菌增加,其中荧光假单胞菌成熟被膜为50.0 μm,而1/2 MIC AA和1/2 MIC CA处理下仅为9.8和10.2 μm,且菌体群集和泳动性变得微弱,尤其是AA处理。假单胞菌的蛋白酶活性在弱有机酸作用下显著下降,其酶活性降低22.21%~34.10%。综上表明,亚抑菌浓度CA和AA具有良好的抗假单胞菌生物被膜活性,其中AA的抑制作用更强。本研究为有机酸应用于生鲜食品保鲜提供了理论依据。  相似文献   

18.
Riboflavin (Rf)-mediated photosensitized degradation of vitamins A and D3 in skimmed milk under illumination with a white fluorescence lamp was studied by using the HPLC technique. The photosensitized degradation of both vitamins followed first-order kinetics, and the temperature effect on the observed photodegradation rate constant allowed the determination of the activation energy Ea as being 4 and 16 kcal/mol for vitamins A and D3, respectively. The addition of lycopene microencapsulated by spray-drying with a gum arabic-sucrose (8:2) mixture (MIC) produced a reduction of ca. 45% in the photosensitized degradation rate of both vitamins. Front-face fluorescence experiments showed the same photoprotection factor in the degradation of Rf itself, indicating that the photodegradation mechanism involved Rf-mediated reactive species, such as the excited triplet state of Rf, 3Rf*, and/or singlet molecular oxygen, 1O2. The interaction of both 3Rf* and 1O2 with MIC was evaluated in aqueous solutions by using laser-induced time-resolved absorption or emission spectroscopy, and the contribution of an inner-filter effect in the presence of MIC in skimmed milk was evaluated by diffuse reflectance spectroscopy. The main operating mechanism of photoprotection is due to the deactivation of 3Rf* by the proteic component of gum arabic; thus, gum arabic based microcapsules could be used to improve the photostability of milk during its storage and/or processing under light.  相似文献   

19.
川芎提取液对脐橙的防腐保鲜效果   总被引：3，自引：2，他引：1  
为了开发植物源脐橙贮藏保鲜技术,该文研究了川芎提取液在离体和活体条件下对采后脐橙的主要致腐菌意大利青霉和指状青霉的抑制作用,以及对贮藏期脐橙品质和生理生化的影响。结果显示:在离体条件下,川芎提取液对2种供试菌种有显著的抑制作用(P0.05),最低抑菌质量浓度均为25.00 mg/m L;在活体条件下,川芎提取液能有效抑制2种病原菌在脐橙上的生长,且质量分数为4%效果较好,与体积分数为50%乙醇处理的对照相比,差异显著(P0.05);在脐橙采后贮藏中,川芎提取液对脐橙的防腐保鲜效果与其质量分数相关,其中质量分数为4%的效果较好,与蒸馏水处理的对照相比,能够显著(P0.05)降低采后脐橙的腐烂率、失重率和丙二醛含量,延缓总酸的下降,以及诱导过氧化物酶活性上升,有利于维持可溶性固形物和总糖质量分数,而对维生素C和果皮色泽的变化无显著影响(P0.05)。结果表明,川芎提取液用于脐橙贮藏保鲜切实可行,研究结果为脐橙天然保鲜剂的开发及脐橙在贮藏、运输和销售期间防腐保鲜提供参考。  相似文献   

20.
Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time-intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio-scaled using the signal from acetone in the breath of subjects. Next, APCI-MS and sensory TI curves are smoothed by low-pass filtering. Principal component analysis of the individual curves is used to display graphically the product differentiation by APCI-MS or TI signals. It is shown that differences in gum composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5-2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory adaptation and sensitivity differences of human perception versus APCI-MS detection might explain the divergence between the two dynamic measurement methods.  相似文献   

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