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1.
为了降低大豆酱油的含盐量,该文利用电渗析技术对大豆酱油进行脱盐处理,通过单因素试验探讨了电压、流速、pH值对电渗析脱盐效果的影响,确定了较佳电渗析工艺。结果表明在电压为9 V,流速为2.4 cm/s,pH值为4.2,电渗析50 min时脱盐效果较好,氨基酸态氮损失较小,氨基酸态氮损失19.4%,脱盐率达到81.6%。利用氨基酸自动分析仪和气相色谱-质谱联用仪（gas chromatography-mass spectrometry）分析了电渗析前后游离氨基酸及挥发性风味物质的变化规律,结果表明电渗析过程中氨基酸及风味物质均有损失。几种苦味氨基酸如组氨酸、精氨酸、赖氨酸损失较大,分别损失了23.79%、26.39%和28.5%;电渗析过程中,酱油风味物质中醇类、酚类损失较大,尤其是4-乙基愈创木酚损失最多,但因其气味阈值较低,因此对酱油风味影响较小。研究结果为减盐酱油系列产品的生产提供了参考和依据。 相似文献
2.
Landy P Boucon C Kooyman GM Musters PA Rosing EA De Joode T Laan J Haring PG 《Journal of agricultural and food chemistry》2002,50(11):3262-3271
The present work aimed to identify the key odorants of tomato sauces responsible for the flavor change during storage. Products made from paste or canned tomatoes were stored at 25 and 40 degrees C. Sensory properties and quantification of the key odorants were measured and correlated. Significant sensory changes appeared after 1 and 3 months at 25 degrees C in the respective dice and paste sauces (p < 0.01). The dice sauce was characterized by a steep loss of the sensory quality during the early storage and then by identical changes within the same time span at 25 and 40 degrees C. In the paste sauce the sensory deterioration was slower than for the dice sauce and occurred more extensively at 40 degrees C than at 25 degrees C. Correlation between sensory and instrumental data revealed that the source of sensory changes should be (E,E)-deca-2,4-dienal in the dice sauce. The sensory change in the paste sauce could be due to acetaldehyde, methylpropanal, 3-methylbutanal, oct-1-en-3-one, 3-methylbutanoic acid, deca-2,4-dienal, 2-methoxyphenol, and beta-damascenone. 相似文献
3.
为探讨接种贝莱斯芽孢杆菌SW5菌株对发酵鳀鱼鱼露的影响,以贝莱斯芽孢杆菌SW5为唯一发酵菌株,以低值鳀鱼为原料,测定鱼露发酵过程中氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)、pH值、总酸含量,并使用顶空固相微萃取结合气相色谱-质谱联用仪(HS-SPME-GC-MS)测定发酵结束后发酵液的挥发性风味物质。结果表明,在发酵期间,利用SW5菌株发酵的处理组1在发酵第6天时AA-N含量最高,为0.76 g·100 mL-1,达到市售二级鱼露标准。3种处理组和舟山商品鱼露中共检测出挥发性风味成分82种,主要是醇、酸、醛、酮、呋喃、烷烃及其他类化合物,接种组中的挥发性风味物质(40种)较未接种组(35种)有所增加。综上,接种贝莱斯芽孢杆菌SW5菌株发酵鱼露,能缩短发酵时间,增加风味物质种类,该菌株可用作海洋蛋白质源发酵精深加工的优良微生物菌株。 相似文献
4.
5.
Udomsil N Rodtong S Choi YJ Hua Y Yongsawatdigul J 《Journal of agricultural and food chemistry》2011,59(15):8401-8408
The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product. 相似文献
6.
A method for the determination of 4(5)-methylimidazole (4MeI) in naturally brewed soy sauce was developed for the first time using solid-phase extraction (SPE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). SPE on silica-based reversed-phase cartridges with heptafluorobutyric acid as an ion-pairing reagent was used for the efficient cleanup of 4MeI. A multimode ODS column was employed for the chromatographic separation. To subtract the matrix effect during LC-MS/MS analysis, a standard addition method was used. The levels of 4MeI found in naturally brewed soy sauce were extremely low (ranging from <0.002 to 0.023 μg/g), whereas those in soy sauces containing caramel color were generally high (ranging from 0.43 to 4.8 μg/g). The method proved to be useful for the analysis of 4MeI in other foods such as caramel colors, drinks, and Worcestershire sauce. 相似文献
7.
E López Agüero N Bosch Bosch C Barrera Vázquez B López Ruiz 《Journal of agricultural and food chemistry》1999,47(11):4682-4685
A new, simple, precise, and rapid ion chromatography (IC) method has been developed to determine chloride in mustard sauces using a mixture of phthalic acid, acetone, and water adjusted to pH 5.0 as eluent. Conductometric detection was carried out. The retention time for chloride was 1.5 min. Linearity was obtained up to a concentration level of 100 mg/L NaCl. The method was statistically evaluated for accuracy and precision after being used to assay the chloride from mustard sauces. Within the same samples, the chloride levels obtained by IC were compared with the sodium concentrations quantified by atomic absorption spectrophotometry. 相似文献
8.
不同干燥方式对中国对虾风味组分的影响 总被引：3，自引：3，他引：0
为了研究不同干燥方式对中国对虾风味组分的影响,该文采用热风(温度:(50±2)℃,风速:1.5 m/s,时间:8 h)、冷风(温度:18~20℃,风速:1.5 m/s,时间:56 h)、微波真空(功率500 W,真空度70 kPa,时间:40 min)、微波真空-冷风联合(先温度为18~20℃,时间27h的冷风干燥,后功率500 W,真空度70 kPa,时间10 min的微波真空干燥)4种干燥方式对其干制品的游离氨基酸组成、呈味核苷酸、等鲜量以及挥发性成分进行研究。结果表明,热风干燥后的中国对虾总游离氨基酸质量分数为63.31 mg/g,相对于对照组鲜虾(72.04 mg/g)有明显损失(P0.05);呈味核苷酸质量分数为7.9 mg/g,较对照组(9.05 mg/g)损失严重(P0.05);其等鲜量(127 g/(100 g))较鲜虾(180 g/(100 g))显著降低(P0.05);对虾产生以烤肉香味和海鲜风味为主的挥发性成分。冷风干燥使中国对虾总游离氨基酸质量分数较对照组损失偏大,其值为63.70 mg/g(P0.05);等鲜量(155(g/100 g))损失较大(P0.05);挥发性成分以烃类化合物为主,风味较寡淡。微波真空干燥后的中国对虾呈味核苷酸和等鲜量分别为9.17 mg/g和176 g/(100 g),总游离氨基酸质量分数较对照组损失较严重,为55.81 mg/g(P0.05);挥发性成分以肉香味和烤香味为主。微波真空-冷风联合干燥后的中国对虾呈味核苷酸含量最高,其值是9.90 mg/g;等鲜量值为189 g/(100 g),相对于鲜虾有所提高(P0.05);总游离氨基酸质量分数为62.84 mg/g呈现降低(P0.05);产生以烤肉香味和海鲜风味为主的挥发性成分。因此,微波真空-冷风联合干燥方式对中国对虾风味变化影响最小,是一种具有发展前景的干燥方式。 相似文献
9.
微酸性电解水对虾仁的杀菌效果及其动力学 总被引：2，自引：1，他引：2
为探明微酸性电解水(slightly acidic electrolyzed water,SAEW)对南美白对虾(Litopenaeus vannamei)虾仁表面杀菌效果及其动力学规律,选取料液比1:4、1:10、1:20,将虾仁分别浸洗杀菌2、5、10 min,对杀菌过程中虾仁表面及SAEW残存液中总菌落数,与有效氯质量浓度(available chlorine concentration,ACC)的变化进行测定,建立ACC衰减与微生物减灭的动力学模型,并通过颜色、硬度、pH值,及水分横向弛豫行为分析,探讨SAEW杀菌处理对虾仁品质的影响。结果表明SAEW对虾仁表面大肠杆菌有较强杀菌效果,并随处理时间的延长、作用量的增大,SAEW的杀菌效力不断增强,处理5 min时,随着料液比的增加,虾仁表面菌落数从最初的6.6 l(CFU/mL),依次降到5.0、4.7、4.4 lg(CFU/mL),料液比为1:20时,静置浸洗10 min后,虾仁表面菌落数由最初的6.6 lg(CFU/mL)降至3.9 lg(CFU/mL);同时SAEW浸洗液中残存菌落数也随处理时间的延长、作用量的增大,而不断减少,在处理2、5和10 min时,SAEW中的残存菌落数分别为4.18、3.47、2.78 lg(CFU/mL),处理时间为5 min时,随料液比的增加,SAEW中的残存菌落数分别为3.47、2.78、2.65 lg(CFU/mL);同时SAEW中ACC的消耗随处理时间的延长、而不断变大,杀菌处理5、10 min时,ACC质量浓度从初始的20.53 mg/L分别降至7.79、10.97 mg/L。动力学分析表明:SAEW在杀灭虾仁表面大肠杆菌的过程中,ACC的衰减可以用一级动力学模型描述,拟合后决定系数R2均大于0.9,而微生物的减灭遵循更为复杂的动力学模型;此外经过SAEW杀菌处理的虾仁,其颜色、pH值、硬度、以及水分的横向弛豫行为,与未处理样品相比,基本没有显著性变化。相关结果能为SAEW在水产品加工过程中的应用提供技术指导,同时也有助于SAEW杀菌技术理论的完善。 相似文献
10.
复合抗氧化剂浸渍处理提升冻藏罗非鱼片品质 总被引：2，自引：0，他引：2
为了提高罗非鱼片的冻藏稳定性,以硫代巴比妥酸值(thiobarbituric acid,TBA)、Ca2+-ATPase活性、盐溶性蛋白含量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量及质构等为试验指标,进行了维生素E、异抗坏血酸钠及茶多酚等抗氧化剂溶液浸渍处理对冻藏罗非鱼片品质影响的单因素试验,并在单因素试验的基础上进行抗氧化剂复配的正交优化试验。获得了不同的抗氧化剂浸渍浓度对冻藏罗非鱼片品质的影响规律,以主观赋权法对TBA值、Ca2+-ATPase活性、盐溶性蛋白含量、TVB-N和质构(硬度和弹性)5个指标分别赋权后计算各指标的综合评分,确定了各抗氧化剂的较佳浸渍浓度及最佳复合抗氧化剂的组合配方。结果表明,维生素E溶液和异抗坏血酸钠溶液的较佳质量浓度均为6 g/L,茶多酚溶液的较佳质量浓度为4 g/L,在较佳质量浓度条件下各品质指标综合评分与蒸馏水浸泡60 min的对照组相比分别提高了29.11%,18.46%和46.28%。参照成本分析与较优品质结合优化组合的复合抗氧化剂的配方为:异抗坏血酸钠质量浓度为4 g/L、维生素E为质量浓度2 g/L和茶多酚质量浓度为3 g/L,经此配方处理后的冻藏罗非鱼片对应的品质指标分别为TBA值0.1248 mg/kg,Ca2+-ATPase活性3.12μmol/(mg·h),盐溶性蛋白质量分数为77.72 mg/g,均优于单一抗氧化剂的作用,与蒸馏水浸泡60 min的对照组相比,各指标提升幅度为:Ca2+-ATPase活性提高52.20%,盐溶性蛋白质量分数提高16.78%,TBA值下降46.07%。研究结果为复合抗氧化剂的开发及其在冻藏水产品中的应用提供参考。 相似文献
11.
Moze S Polak T Gasperlin L Koron D Vanzo A Poklar Ulrih N Abram V 《Journal of agricultural and food chemistry》2011,59(13):6998-7004
Phenolics from bilberries ( Vaccinium myrtillus L.) sampled from seven different locations and highbush blueberries ( Vaccinium corymbosum L.) from one location in Slovenia were analyzed. In samples of both species 15 anthocyanins were identified by LC-MS/MS. Their contents were expressed as cyanidin 3-glucoside equivalents (C3GE); bilberries contained 1210.3 ± 111.5 mg C3GE/100 g fw and blueberries 212.4 ± 14.1 mg C3GE/100 g fw. Glycosides of delphinidin and cyanidin were predominant (488.5 vs 363.6 mg C3GE/100 g fw) in the bilberries and glycosides of malvidin (108.0 vs 100.8 mg C3GE/100 g fw) in the blueberries, whereas the contents of peonidin were lowest (74.5 vs 4.8 mg C3GE/100 g fw) in both berries. The contents of flavanols, flavonols, phenolic acids, and stilbenes were determined by LC-MS. For the first time, rutin was identified (bilberries, 0.2 ± 0.0 mg/100 g fw; blueberries, 3.1 ± 0.1 mg/100 g fw). Chlorogenic acid (as 3-caffeoylquinic acid) was the most abundant among the phenolic acids (23.1 ± 1.0 mg/100 g fw in bilberries and 70.0 ± 3.4 mg/100 g fw in blueberries). Statistical analysis shows that the content of 27 individual flavonoids, phenolic acids, and stilbenes can be used to identify the picking region of these Slovenian bilberries. 相似文献
12.
Baur P 《Journal of agricultural and food chemistry》1999,47(2):753-761
Effects of poly(ethylene glycol) (PEG 400) and polydisperse fatty alcohol ethoxylates ("Genapols") on methylglucose penetration across cuticles of Pyrus communis were studied under different humidities and temperatures. All surfactants increased methylglucose penetration better than PEG 400. The efficacy was proportional to their own penetration. Genapol C-100 (C12.5E8.4; C, average number of carbon atoms in the alkyl chain; E, average number of ethoxy groups) effects were strongly concentration dependent (0.2-5 g/L). At 2 g/L distinct differences between surfactants were observed. Effects of Genapol C-050 (C12.5E5.8) did not depend on humidity (11-93% RH) and temperature (15-35 degrees C). They were maximal after application but decreased rapidly due to surfactant penetration. Genapol C-200 (C12.5E17) effects increased strongly with humidity and temperature both of which prevented its solidification. Genapol C-100 was superior under most conditions and never failed to increase penetration. There was no simple relationship between ethylene oxide content and surfactant effect. 相似文献
13.
The novel carbohydrate-derived beta-carboline, 1-pentahydroxypentyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, was identified in fruit- and vegetable-derived products such as juices, jams, and tomato sauces. This compound occurred as two diastereoisomers, a cis isomer (the major compound) and a trans isomer, ranging from undetectable amounts to 6.5 microg/g. Grape, tomato, pineapple, and tropical juices exhibited the highest amount of this alkaloid (up to 3.8 mg/L), whereas apple, banana, and peach juices showed very low or nondetectable levels. This tetrahydro-beta-carboline was also found in jams (up to 0.45 microg/g), and a relative high amount was present in tomato concentrate (6.5 microg/g) and sauce (up to 1.8 microg/g). This beta-carboline occurred in fruit-derived products as a glycoconjugate from a chemical condensation of D-glucose and L-tryptophan that is highly favored at low pH values and high temperature. Production, processing treatments, and storage of fruit juices and jams can then release this beta-carboline. Fruit-derived products and other foods containing this compound might be an exogenous dietary source of this glucose-derived tetrahydro-beta-carboline. 相似文献
14.
Fukuji TS Castro-Puyana M Tavares MF Cifuentes A 《Journal of agricultural and food chemistry》2011,59(22):11903-11909
A new method based on partial filling micellar electrokinetic chromatography (MEKC) for the quantitative determination of Sudan dyes (I, II, III, and IV) in chilli sauces is presented. The separation is achieved filling 25% of the capillary with a MEKC buffer composed of 40 mM NH(4)HCO(3), 25 mM sodium dodecyl sulfate, and 32.5% (v/v) acetonitrile (ACN). The rest of the capillary is filled using a capillary zone electrophoresis (CZE) buffer composed of 40 mM NH(4)HCO(3) and 32.5% (v/v) ACN. Under optimized conditions, the azo dyes are baseline separated in less than 8 min with limits of detection ranging from 0.57 to 0.71 μg mL(-1) (S/N > 3). Using an internal standard, the repeatability of the quantitative determination is improved almost four times. The applicability of the method for rapid screening and determination of Sudan dyes is corroborated by analyzing spiked chilli sauce samples with recoveries from 85 to 99%. The reported conditions are demonstrated to be compatible with mass spectrometry detection. 相似文献
15.
Two garlic subspecies (n = 11), Allium sativum L. var. opioscorodon (hardneck) and Allium sativum L. var. sativum (softneck), were evaluated for their free amino acid composition. The free amino acid content of garlic samples analyzed ranged from 1121.7 to 3106.1 mg/100 g of fresh weight (mean = 2130.7 +/- 681.5 mg/100 g). Hardneck garlic had greater methiin, alliin, and total free amino acids contents compared to softneck garlic. The major free amino acid present in all but one subspecies was glutamine (cv. Mother of Pearl had aspartic acid as the major free amino acid). Cv. Music Pink garlic (a rocambole hardneck variety) contained the most methiin, alliin, and total free amino acids. The solid-phase extraction, alkylchloroformate derivatization, GC-FID, and GC-MS methods used in this study were simple and rapid, allowing 18 free amino acids in garlic to be separated within 10 min. 相似文献
16.
《Communications in Soil Science and Plant Analysis》2012,43(4):373-389
The interactive effect of salicylic acid and sodium chloride (NaCl) salinity on wheat (Triticum aestivum L.) cv. ‘Inqlab’ (salt‐sensitive) and cv. ‘S‐24’ (salt‐tolerant) was studied in a sand‐culture pot experiment in a net house. Wheat seeds soaked in water and 100 ppm salicylic acid solution for 6 h were sown in sand salinized with 0, 50, and 100 mM NaCl. Pots were irrigated with quarter‐strength Hoagland's nutrient solution. Fourteen‐day‐old seedlings were harvested, and growth parameters (leaf and root length, leaf and root dry weight) were recorded. Chlorophyll a and b content; soluble sugar (reducing, nonreducing, and total sugars) content; nitrate (NR) and nitrite reductase activity (NiR); soluble proteins, and total soluble amino acid content of fresh leaves were determined. Sodium chloride salinity significantly reduced growth parameters. Salicylic acid treatment alleviated the adverse salinity effect on growth. Salinity decreased the chlorophyll a and b content and chlorophyll a/b ratio in both varieties, but a decrease in the chlorophyll a/b ratio was less in salt‐tolerant wheat variety (‘S‐24’), which could be a useful marker for selecting a salt‐tolerant variety. Salinity (NaCl) stress considerably increased the accumulation of reducing sugars, nonreducing sugars, and total soluble sugars in leaves of 14‐day‐old wheat seedlings of both varieties. The salt‐tolerant variety (‘S‐24’) accumulated a higher sugar content, which also could be a useful marker for selecting a salt‐tolerant variety for slat‐affected areas. Salinity caused a reduction in nitrate reductase and nitrite reductase activity. The salt‐tolerant variety (‘S‐24’) showed resistance to a decrease of nitrate reductase activity under salinity. This could be a useful criterion for selecting salt‐tolerant varieties. In response to salinity, wheat seedlings accumulated soluble proteins and amino acids, which might reflect a salt‐protective mechanism. 相似文献
17.
Chen Q 《Journal of agricultural and food chemistry》2004,52(15):4604-4613
A high-performance anion exchange chromatographic method was adapted for the quantitative determination of phytic acid and inositol pentakisphosphate isomers (excluding enantiomers) in foods. Because of the cost and limited availability of inositol phosphate standards, a phytic acid sodium salt standard was used for the calculation of an average relative response factor for the quantification of inositol pentakisphosphate isomers, and the purity of phytic acid sodium salt standard was also accurately established. The detection limits (S/N = 3) for phytic acid and inositol pentakisphosphates were in the range of 1.5-3.4 microM (0.1-0.2 microg/100 microL). This method has been successfully applied to the determination of phytic acid and inositol pentakisphosphates in a variety of beans and nuts after extraction with 0.5 M HCl and cleanup with solid phase extraction cartridges. The results demonstrated that there was a strong correlation between either the phytic acid content or the total content of phytic acid together with inositol pentakisphosphates and the total dietary fiber content in the group of all raw dry beans and in the group of raw dry black beans but not in the group of raw dry red kidney beans, which was probably due to the insufficient number of the raw dry red kidney bean samples. 相似文献
18.
为实现鱼粉加工副产物的高值化利用,本研究对鱼粉加工压榨液经酶解发酵后的挥发性风味及游离氨基酸含量进行了分析。结果表明,鱼粉加工压榨液经酶解发酵后,其滋味成分、游离氨基酸含量、呈味强度和呈鲜能力明显增加,且其牛磺酸含量高达0.263 g·100mL-1,远高于市售鱼露。挥发性风味分析表明,酶解和发酵显著改善了鱼粉加工压榨液的风味,其醛醇类化合物、吡嗪类以及含硫类化合物含量均有所增加,酮类物质含量下降,其风味与市售鱼露相当。本研究为鱼粉加工压榨液或其他水产品下脚料的综合利用提供了有效手段。 相似文献
19.
Sen NP Seaman SW Baddoo PA Burgess C Weber D 《Journal of agricultural and food chemistry》2001,49(4):2096-2103
In continuation of our previous studies on N-nitroso-N-methylurea (NMU) formation in cured meats following incubation with nitrite at gastric pH, we extended the investigation to other foods mentioned in the title of this paper. The main objective was to determine whether these foods have the potential to form NMU at pH's that can be found in the human stomach. This was done by nitrosating an aliquot (5 g for fish sauce, 10 g for the others) of each with 7.25 microM to 1.59 mM levels of sodium nitrite for 2 h at room temperature at pH 0.8--1.5 and measuring the amounts of NMU formed. Of the samples tested, fish sauce formed 2--712 ng of NMU, followed in decreasing order by herring (<0.3--688 ng); dried anchovy, shrimp, and other fishes (<0.3--134 ng); crab and lobster paté (<0.3--342 ng); sardines (6--59 ng); oysters and mussels (11--31 ng); dried squid (3--47 ng); kimchi (7--107 ng); and Japanese pickled radish (<0.3--72 ng). Incorporation of 200-2000 ppm of ascorbic acid in the fish sauce and other foods, prior to nitrosation, appreciably inhibited such NMU formation. Although previous researchers in China reported NMU formation in nitrosated samples of fish sauce, this is the first reported formation of NMU upon nitrosation of the other foods mentioned above, and the first reported inhibition of such formation by added ascorbic acid. 相似文献
20.
Isoflavones in soy-based foods consumed in Brazil: levels,distribution, and estimated intake 总被引：3，自引：0，他引：3
The isoflavone content and profile in processed soy-based products consumed in Brazil were determined by high-performance liquid chromatography and photodiode array detection of the intact isoflavones (naturally occurring aglycons, malonyl, acetyl, and beta-glycosides derivatives). Total isoflavone content varied significantly among products, from 2 to 100 mg/100 g (wet basis, expressed as aglycons), with the lowest content being found for soy-based enteral/oral diets and the highest found for textured soy proteins. For soy beverages isoflavone content varied from 12 to 83 mg/L. Soy sauce, miso, and tofu had isoflavone contents of 5.7 mg/L, 20 mg/100 g, and 7 mg/100 g, respectively. The beta-glycosides were the predominant form of the isoflavones in the products analyzed, except for miso, shoyu, and "Diet Shake" in which the aglycons were present in the highest proportions. On the basis of these data, the daily intake of isoflavone from soy products was estimated: the highest values were found for infants fed soy-based formulas, from 1.6 to 6.6 mg/kg of body weight. 相似文献