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Abstract:
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
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Abstract:
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
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Abstract:
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
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Abstract:
Fresh sea cucumber was used as the object to study the effect of oxidation on its texture properties during low-temperature (60 ℃) long-time thermal treatment. Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both. Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability, microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near 15 ~ 24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broke. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans (GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
Fresh sea cucumber was used as the object to study the effect of oxidation on its texture properties during low-temperature (60 ℃) long-time thermal treatment. Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both. Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability, microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near 15 ~ 24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broke. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans (GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
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Abstract:
Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
, Available online
Abstract:
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
