Volume 28,Issue 5,2012 Table of Contents

1 Immune-activation Effects of Carotene Degradants on H22 Tumor Cells

LIU An-jun , ZHANG Qian-yun , ZHENG Guo-qiang , DONG Hui , FANG Jing-jing , TENG An-guo , ZHENG Jie , WANG Wen-hang

2012, 28(5):483-485.

[Abstract](1327) [HTML](0) [PDF 341.17 K](574)

Abstract:
The effects of H22 cells vaccine treated with carotene degradants as immunoadjuvant on the mice were studied in this paper. By immunising the mice with the coculture of H22 cells and carotene degradants, setting the model and the control, it was found that the carotene degradants had no toxic effects on the mice and the cancer inhibition rate of immue mice was 93%. Carbon particle clearance and the phagocytsis index of macrophages were 0.39±0.002 and 5.42±0.19, respectively. Cytotoxicity of NK cells was 0.93. All of the parameters had significant difference compared with those of the model. The research proved that H22 cells vaccine treated with carotene degradants can effectively protect immune organs.

2 Effect of Pre-chilling Temperatures on Quality Changes of Pseudosciaena crocea during Ice Storage

LI Xue-ying , CHI Hai , YANG Xian-shi , JIANG Xing-wei , GUO Quan-you

2012, 28(5):486-489.

[Abstract](964) [HTML](0) [PDF 335.48 K](658)

Abstract:
Actual manufacture operations of Pseudosciaena crocea were simulated and the effect of different pre-chilling temperatures (2 ℃, 10 ℃ and 18 ℃) on shelf life and quality of Pseudosciaena crocea during ice storage were discussed by analyzing the indexes of sensory, microbiological and chemical changes. Sensory evaluation indicated that different pre-chilling temperatures (2 ℃, 10 ℃ and 18 ℃)of Pseudosciaena crocea resulted in different shelf-life, being 23 days, 20 days and 17 days, respectively. In the same storage period, sensory quality of Pseudosciaena crocea at pre-cooling temperature of 2 ℃ and 10 ℃ was exhibited without difference, and no significant difference in microbial number and TVB-N value (P > 0.05) was found,. Pseudosciaena crocea pre-cooled at 18 ℃ showed lower sensory quality but higher microbial number andTVB-N value than the samples pre-cooled at 2 ℃ and 10 ℃. Significant difference among them (P <0.05) was found. Sufficiently pre-chilling (below 10 ℃) was important for maintaining the quality and extending the shelf-life of Pseudosciaena crocea.

3 Transformation of Ursolic Acid by Endophytic Fungus in Loquat Leaf and Metarhizium anisopliae

LI Xiao-qing , CHEN Yan-qiong , OUYANG Wen , XIAO Su-Yao , CHEN Hai-yan , QIU Yi-chi , CAO Yong

2012, 28(5):490-493.

[Abstract](1037) [HTML](0) [PDF 394.21 K](599)

Abstract:
This research studied the transformation of ursolic acid by some microorganism in order to modify its structure. Through the incubation of ursolic acid with the endophytic fungus isolated from six different kinds of loquat leaves, the loquat leaf endophytic fungus1 founded in loquat leaf Narrow leaf, Jiefangzhong and Mogi can transform the ursolic acid to a Terpenoid compound. By incubation of ursolic acid with metarhizium anisopliae, a acicular crystal was obtained with the melting point being of 202~205 ℃ and high solubility in methanol. The crystal was then preliminarily analyzed.

4 Effect of Heat-treat on Encapsulation Properties of Soy Protein Isolate-stabilized Emulsions

LI Xin-rong , TANG Chuan-he

2012, 28(5):494-498.

[Abstract](1282) [HTML](0) [PDF 606.59 K](645)

Abstract:
Emulsions of soy oil in 95 ℃ 15 min heat-treated SPI solutions and/or in addition with lactose solution were prepared and subsequently spray-dried to yield powders, some of them were then stored at 75 % relative humidity to record moisture sorption isotherm within 7 days and get sample when equilibrated. The emulsions were characterized by droplet size distribution before spray drying and after dissolution of dry and wet powders. Also moisture content, microencapsulation efficiency (ME), dissolution rates were determined and micro-structure was established by scanning electron microscopy (SEM). It concluded that heat treating and addition with lactose could greatly increase ME of SPI-stabilized emulsions than that of untreated emulsions, which was up to 98.68%, powders containing lactose performed well encapsulation properties but humid atmosphere highly affect them.

5 Preliminary Studies on Fish Fresh-keeping Effect of High Voltage Electric Field

CHEN Jian-rong

2012, 28(5):499-501.

[Abstract](1356) [HTML](0) [PDF 338.83 K](590)

Abstract:
Fish samples were treated with high voltage electric field and then stored at 3 ℃ and 10 ℃. Bacterial count, pH and sensory index were measured to evaluate its fresh-keeping effect. It was proved that, the fish treated by high voltage electric field can be preserved longer than that without treatment. The fresh period of the fish preserved at 3 ℃ can be prolonged by 8 days under the following treatment conditions: voltage 5 kV and time 20 minutes. At 10 ℃, the fresh period of the fish can be prolonged by 6 days after treatment at voltage 25 KV and time 20 minutes.

6 Effect of Modified Bagasse Cellulose on the Adsorption of Molasses

QI Xiao-qing , HE Hua-zhu , ZHOU Xi-wen , CHAI Bo-hua , FENG Hong-wei , FU Xiong , YU Shu-juan

2012, 28(5):502-504.

[Abstract](1318) [HTML](0) [PDF 280.46 K](603)

Abstract:
The effects of epichlorohydrin amount, reaction temperature and reaction time on epoxy value of bagasse cellulose were investigated. Result showed that the epoxy value reached the highest when epichlorohydrin amount-bagasse cellulose ratio, reaction temperature and reaction time were 4:1 (V/m), 50 ℃ and 5 hours, respectively. At the same time, the modified bagasse cellulose had a better adsorption on molasses, with the decoloration rate being of 25.59%.

7 The Study on Aging Properties of Instant Rice

ZHOU Wei , LI Yuan-zhi

2012, 28(5):505-507.

[Abstract](1288) [HTML](0) [PDF 336.59 K](633)

Abstract:
Study of rice during storage quality change, the results showed that the rehydration rate, expansion rate and sensory quanlity of instant rice decreased with time during storage, the rehydration time prolonging; the crystal structure changes slightly, and little changes was found in the crystallinity. The starting glass transition temperature rise and a narrower range of glass transition temperature was found during the strorage.

8 Bioactivity of Total Flavonoids from Carica Papaya L. Leaves

XIAO JIAN , TAN En-ling

2012, 28(5):508-512.

[Abstract](1283) [HTML](0) [PDF 417.40 K](608)

Abstract:
Using spectrophotometry, Oxford cup and two-fold dilution methods were adopted to study the antioxidant capacity, antimicrobial capability and anti-inflammatory capability of total flavonoids from Carica Papaya L. Leaves. The results showed that total flavonoids from Carica Papaya L. Leaves had great capability on antioxidant, antimicrobial and anti-inflammatory. It had stronger reducing capability than VC and BHT at the same concentration. And the MIC of the extracts on E. coli, S. aureus and Bacillus subtilis were 8, 4 and 4 mg/mL, respectively.And the MBC on E. coli, S. aureus and Bacillus subtilis was 8, 4 and 4 mg/mL, respectively. The IC50 of anti-inflammatory capability was 1.93mg/mL.

9 Optimization of Processing Technology of Smoked Scophthalmus maximus

TENG Yu , LIU Cong-li , GUO Xiao-hua , YUAN De-shun , WANG Cai-li

2012, 28(5):513-516.

[Abstract](1322) [HTML](0) [PDF 346.39 K](581)

Abstract:
Scophthalmus maximus was a kind of rare functional and nutritional food. In this research, the processing technology of smoked Scophthalmus maximus was investigated and results showed that smoked Scophthalmus maximus with the best taste was achieved under the following conditions: salt-sugar ratio 3:1, water content 40% and smoking time 3.0 hours. Smoked Scophthalmus maximus can keep its original taste. In addition, it was safe with less nutrition damage. The research raised the value of Scophthalmus maximus.

10 Modification of Tea Residue by Extrusion Technology

YUAN Gen-liang , JIANG Dong-wen , BAI Yong-liang , DU Bing , YANG Gong-ming

2012, 28(5):517-520.

[Abstract](1200) [HTML](0) [PDF 357.40 K](639)

Abstract:
The modification of tea residue by extrusion was studied to improve its taste. The extrusion process was optimized using bulk density, soluble protein and soluble dietary fiber contents as indexes. The best conditions for extrusion process was extrusion temperature 145 ℃, feeding speed 27 r/min, screw speed 259 r/min, moisture content 14% and mass ratio of tea residue to cereal starch 1:9, Under those optimum conditions, the products showed the lower bulk density (i.e., larger dilatability) and better crispness than that without opimization. In addition, tea fragrance was well maintained and the contents of soluble dietary fiber and soluble protein increases by 10.11% and 15.56%, respectively.

11 Research of Rapid Desulfurization Methods for Chinese Olive

YE Xiao-lei

2012, 28(5):521-523.

[Abstract](935) [HTML](0) [PDF 350.44 K](646)

Abstract:
Effect of desulfurization on sulfur dioxide content in Chinese olive was studied by three methods including water soaking, citric acid solution soaking and frozen pretreatment. Results showed that citric acid solution had better desulfurization effect on Chinese olive than water soaking. Frozen pretreatment had a positive effect on desulfurization. Combining frozen pretreatment with citric acid solution could enhance desulfurization effect. By the orthogonal test, the optimal method for rapid desulfurization of Chinese olive was as follows: olive-freezing temperature -12 ℃, freezing time 60 minutes, ratio of 0.10% citric acid solution to olive 2:1, soaking temperature 50 ℃, and soaking time 60 minutes. Within 2 hours, sulfur dioxide content in olive had been decreased to 0.29 g/kg, which was in conformity to the national standards.

12 Extraction of α-glucosidase Inhibitor from Glycyrrhizins uralensis Fisch

ZENG Lan , WU Hui , YUAN Kun , LAI Fu-rao , Li Xiao-feng

2012, 28(5):524-526.

[Abstract](1044) [HTML](0) [PDF 425.45 K](595)

Abstract:
The extraction process of α-glucosidase inhibitor from Glycyrrhizins uralensis Fisch were investigated in this article. With single factor experiment and the orthogonal experiment designed, the best extracting reagent was detemined as water and the best extraction process were confirmed as follows: extraction temperature 30 ℃, extraction time 1 hour and ratio of solid to liquid 1:10, under which 48.94% of α-glucosidase inhibitor was abtained. The effects of the extraction parameters on α-glucosidase yield were in order of extracting time >temperature>ratio of solid to liquid.

13 Optimization of Fermentation Process of Glutinous Rice Sweet Wine and the Stability of the Main Fermantation Indices

CAI Liu , XIONG Xing-yao , ZHANG Ting-ting , ZENG Lu

2012, 28(5):527-529.

[Abstract](1289) [HTML](0) [PDF 343.07 K](1055)

Abstract:
After soaked, steamed and mixed with distiller's yeast， Glutinous rice was used as raw material for saccharification and fermentation to product rice sweet wine with excellent flavor and nutrition. Through L9(34) orthogonal test,the optimum fermentation parameters were determined as distiller's yeast dosage 0.2%, fermentation temperature 30 ℃ and fermentation time 60 h.The stability of the main indices of glutinous rice sweet wine was also studied.

14 Application of Aluminium-free Multiple-effect Baking Powder in Wheat Flour Food Production

LI Wei-zhao , XU Xi-lin , JIANG Qing-jun , HE Song , DUAN Hui-qin

2012, 28(5):530-533.

[Abstract](1322) [HTML](0) [PDF 401.98 K](920)

Abstract:
Two new aluminum-free baking powders (named as baking powerⅠandⅡ) and three commercially available baking powder (including aluminum-containing baking powder A, aluminum-free baking powder B and C) were applied to the baked cake , the cooked sweet steamed bun and the deep-fried dough sticks. The performances of the tested baking powders were determined through analyzing and comparing the products’ senses, specific volume and texture by using different baking powder. The results showed that the baking powderⅡ could work better in all tested wheat flour food products. Its specific volumes of cake (2%), sweet steamed bun(2.5%), deep-fried dough sticks (3.5%) were 2.65 mL/g, 1.76 mL/g and 4.11 mL/g, respectively. The texture characteristics of the baking powder are close or superior to those of commercially available baking powder.

15 Development of a Browning Inhibitor for Preserved Fruits

YANG Shun-lian , CHEN Jin-ying , XIA Yan-qiu , MAI Feng-ling , OU Shi-yi

2012, 28(5):534-537.

[Abstract](967) [HTML](0) [PDF 394.94 K](625)

Abstract:
In order to solve the problem in excess use of sulfur dioxide in Cantonese-style preserved fruits, new food additives formula that could inhibit browning of preserved fruits was developed using apple slices and greengages as experimental models. Analysis of the apple slices treated by the new food additive showed that browning phenomena was significantly inhibited after a one-day curing treatment under the following conditions: 1.25 mg/g L-Cysteine hydrochloride, 2 mg/g ascorbic acid, 5 mg/g citric acid and 0.625 mg/g sodium bisulfite. Sensory evaluation showed that L-Cysteine hydrochloride had better browning inhibition effect than sodium bisulfite on preserved fruits. The highest browning inhibition effect was achieved in preserved fruits by using a composite formula, which contained 1.25 mg/g of L-Cysteine hydrochloride, 1 mg/g ascorbic acid and 5 mg/g citric acid. These results indicated that L-Cysteine hydrochloride and its mixture with other inhibitors showed potential application in preserved fruits for inhibition of browning.

16 Preparation of a Wafer with Peanut Residue

NIE Yan-hua , YANG Jun

2012, 28(5):538-540.

[Abstract](1080) [HTML](0) [PDF 337.04 K](608)

Abstract:
In order to develop a new food grains wafer with high nutritional value, good flavor and taste, peanut residue was used as the formula material. Results showed that the optimum formula and processing technology were peanut residue 20%, carbonic acid hydrogen ammonia 0.2%, water 180%, sodium carbonate 0.14% and baking 4 min. The products tasted crisp and showed special flavor of peanut. It had 4 times higher protein contents and higher dietary fiber contents than that the commercial available wafer productswhich was suitable for the aged.

17 Optimization of Extraction Conditions for Polysaccharides from Collybia albuminosa via Response Surface Methodology

CHEN Yao-hua , CHEN Jian

2012, 28(5):541-544.

[Abstract](1285) [HTML](0) [PDF 447.06 K](739)

Abstract:
The extraction technology of polysaccharides from Collybia albuminosa was optimized via response surface methodology (RSM). Using extraction rate of polysaccharide from Collybia albuminosa as the indicator, effects of extraction temperature, time, water-material ratio and extraction times on the extraction rate of polysaccharide were investigated. Based on single factor studies, a three-variable, three-level Box-Benhnken experimental design and response surface methodology were used to obtain the optimized extraction conditions of polysaccharides. The optimum conditions of extraction technology of polysaccharide from Collybia albuminosa were extraction temperature of 87 ℃, extraction time of 2.9 h and water-material ratio of 31:1 (mL/g), under which the extraction rate of polysaccharide was up to 16.88%.

18 The Current Situation and Suggestions on Standard of Soy Products in China

PENG Shu-hui , XIONG Bo , PANG Jie

2012, 28(5):545-548.

[Abstract](957) [HTML](0) [PDF 293.35 K](668)

Abstract:
Soy products standard has been developed in China for nearly half a century. And it has made a great contribution to the development of Chinese soy industry. This article described the situation of soy products standard development in China. The problems and shortcomings existed in the soy products standard system were discussed the amendments were proposed to solve these problems.

19 Analysis of Health Hazards, Legal Restrictions and Regulations for BPA

GUO Yong-mei

2012, 28(5):549-551.

[Abstract](1029) [HTML](0) [PDF 200.16 K](694)

Abstract:
The hazard, route of exposure, risk assessment and related regulations for BPA at home and abroad were introduced. According to the present regulations of our country, some suggestions on the necessity of establishing BPA risk evaluation mechanism in China were provided.

20 Common Problems in HACCP Systems Validation

LIN Guo-sheng , DING Qi , FENG Si-ming

2012, 28(5):552-555.

[Abstract](1098) [HTML](0) [PDF 321.68 K](593)

Abstract:
In recent years,more and more exported food production enterprises had established and operated the HACCP system.But many of them can not do hazard analysis scientifically according to the situations of enterprises and formulate an effective plan when establishing HACCP system.So there are many difficulties in the validation process. According to nearly ten years experiences, some viewpoints were put forward on seven common problems of validation for discusstion.

21 The Application of HACCP in Supervision and Management of the Delivery of Group Meal

LI You-zhi

2012, 28(5):556-563.

[Abstract](1117) [HTML](0) [PDF 437.50 K](700)

Abstract:
Through the research of the production process of enterprises which produce the group meal, the hazard analysis was made; the critical control points were determined; the prevention and rectification measurement were proposed; and the HACCP system was established in the Delivery of Group Meal production. This HACCP system can effectively control the harm in the process of delivery of group meal and improve the management capability of food safety control of these enterprises. In addition, it can change the way of law execution of the law department and improve efficacy of the supervision and law enforcement.

22 Experimental Study on Application of Nitrogen Filling Technology in Control of Cryptolestes ferrugineus in the Area of High Temperature and Humidity

HUANG Zhe-wen , LIU Zhi-xiong , CHEN Ming-ming

2012, 28(5):564-566.

[Abstract](2905) [HTML](0) [PDF 225.35 K](709)

Abstract:
Insects grow quickly and are hardly controlled when grains are stored in the area of high temperature and high humidity. Nitrogen filling technology can effectively control the resistant pest and solve the cross-contamination problems to ensure the storage safety of grain. It was found that using nitrogen filling technology can kill all cryptolestes ferrugineus with killing rate of 100%. In addition, it is a new development direction for green storage of grain. Application of the gas-controlled storage technology can reduce chemicals usage amount, avoid environment pollution and increase fumigation-free rate and food safety.

23 Determination of 4-Methylimidazole in Liquid Seasoning by Solid Phase Extraction Combined with Gas Chromatography/Selected Ion Mass

XIONG Jun , CHEN Mei-ling , LAI Yidong

2012, 28(5):567-569.

[Abstract](1046) [HTML](0) [PDF 347.25 K](632)

Abstract:
A simple and sensitive method was developed for determination of 4-methylimidazole in liquid seasoning samples by solid phase extraction (SPE) with selected ion mass-gas chromatography mass spectrometry (SIM-GCMS). In this work, effects of solution pH, type and volume of elution solvents were investigated to optimize extraction conditions. Under the optimized SPE conditions, the relative standard deviation (RSD, n=5) for the samples was 7.5%. The coefficient of determination for calibration curve was 0.99985. The method detection limit was 7.27 μg/kg. The method was applied to real samples and the recovery of 80.3~86.2 % was obtained.

24 Simultaneous Determination of 8 kinds of Biogenic Amines in Soy Sauce by HPLC

ZOU Yang , ZHAO Mou-ming , ZHAO Hai-feng

2012, 28(5):570-573.

[Abstract](1448) [HTML](0) [PDF 320.45 K](775)

Abstract:
An analytical method for simultaneous determination of trypatamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in soy sauce by HPLC was developed. Biogenic amines in soy sauce were extracted with a mixture of 5% TCA, and then derived with dansyl chloride for 30 min, HPLC was used to qualitative and quantitative analysis. Under the optimal conditions, linear range was 1.0~50 μg/mL for biogenic amines and the correlation coefficient (R2) was greater than 0.99. The limits of detection were in the range of 0.075~0.3 μg/mL. At the spiked levels of 1.00 and 5.00 μg/mL, the average recoveries were 83%~111% with the relative standard deviations of 0.43%~19%. The results showed that the proposed method has a good linearity and sensitivity which is suitable to detect biogenic amines in soy sauce. The established method has been successfully applied to determine biogenic amines in 10 commercial soy sauce samples, and the values of total biogenic amines were in the range of 50.82~1898.17 μg/mL. Tyramine, putrescin and phenylethylamine were found to be predominant amines in soy sauce samples.

25 Analysis on Fingerprint of Amino Acids Composition of Siwu Decoction by HPLC

LUO Lan , HUANG Yue-chun , ZHANG Su-zhong , LIANG Jin-hui , GUAN Yi-ting , XU Su-yun

2012, 28(5):574-578.

[Abstract](1284) [HTML](0) [PDF 412.96 K](616)

Abstract:
A fingerprint analysis of amino acids composition of Siwu decoction by HPLC was established and the different combination of HPLC conditions on amino acid composition was explored. The samples was treated by pre-column derivatization with 2,4-dinitrofluorobenzene and then analyzed by gradient elution with N, N-dimethylformamide-0.025 mol/L sodium acetate (1:100, with 36% acetic acid adjust pH=6.0)- acetonitrile at the flow rate of 1.0 mL/min on a Kromasil C-18 (250×4.6 mm×5 μm) column at 40 ℃.The UV detection wave length was set at 360 nm and the injection volume of samples was 10 μL . The analysis time was 70 min. 17 Co- possessing peaks were selected as the fingerprint peaks, among which 13 kinds of beneficial amino acid composition were identified. The results showed the similarity for 10 batches was above 0.97. Effect of herb components on fingerprints for the amino acid in decreasing sequence was Radix angelicae sinensis, Radix rehmanniae praeparata, paeonia lactiflora pall and Rhizoma chuanxion. The characteristic fingerprint of amino acid components can be used for the quality control of Siwu decoction, providing a reference for the research of the changes of chemical composition of Traditional Chinese medicine compatibility.

26 Analysis of Aroma Constituents of High-fragrant Green Tea

WU Chun-lan , CHEN Jiang-ming , HUANG Ya-hui

2012, 28(5):579-582.

[Abstract](1465) [HTML](0) [PDF 394.03 K](765)

Abstract:
High-fragrant green tea is a new kind of green tea added with withering and fermentation. It was found that the biochemical component contents and aroma of high-fragrant green tea were higher than that of common green tea. Flavor, esters and phenols of high-fragrant green tea were 10.8% and 3.44% higher respectively than those of ordinary green tea. Those aroma components accounted for the characteristics of high-fragrant green tea flavor.

27 Simultaneous Determination of Naphthalenediols in Drinking Water by SPE-HPLC-MS/MS

HUANG Jin-feng , LIN Sen-yu , HE Min-heng , LI Xiu-ying , GUO Xin-dong , WU Yu-luan

2012, 28(5):583-587.

[Abstract](1159) [HTML](0) [PDF 443.65 K](703)

Abstract:
A new method for the determination of seven naphthalenediols in water by liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-MS/MS) was established. The sample was extracted with a C18 cartridge, and then separated by HPLC-MS/MS using a C18 column with methanol aqueous solution as the mobile phase for gradient elution. And the tandem mass spectral acquisition was done in the negative electrospray ionization utilizing multiple reaction monitoring. External standard method was applied for quantization. The result indicated that the limits of determination (LODs) of seven naphthalenediols were ranged from 1.0 ng/L to 3.0 ng/ L (S/N=3), limits of quantification (LOQs) were ranged from 4.0 ng/L to 10 ng/ L (S/N=10); meanwhile, the linear correlation coefficients of seven naphthalenediols were all greater than 0.998 within the irrespective linear ranges. The mean recoveries for well water , tap water and mineral water samples at three spiked concentrations levels of 4.0-50 ng/L were ranged from 81.4% to 112% with RSD of 2.1%-7.8% (n=6). Analysis of blank and fortified samples showed that the relative intensity of the seven naphthalenediols were stable. And there was no matrix interference with these diagnostic ion pairs. Combining with retention time, the method could be used for accurate qualitative analysis.

28 Detection of Animal-derived Ingredients in Edible Vegetable Oils by PCR Method

ZHAO Lin-na , WANG Dan , HU Feng-yue , WU Peng , HAN Yue-bei , YANG Hong-lian

2012, 28(5):588-592.

[Abstract](1340) [HTML](0) [PDF 626.53 K](775)

Abstract:
In this article, a rapid and simple method of animal-derived ingredients in edible vegetable oils was established. Two pairs of universal primers to animal species and five pairs of specific primers to pig, bovine, sheep, chicken and fish were designed for PCR amplification. The amplicons of universal primers and species-specific primers were used for animal-derived ingredients detection. Sensitivity and specificity of the newly developed method were confirmed with a detection level of 0.1% (m/m).

29 Analysis of the Volatile Components of Fried Sesame

JI Xiao-dong , CAI Xian-kun , YAN Guo-xiang

2012, 28(5):593-597.

[Abstract](1096) [HTML](0) [PDF 444.20 K](639)

Abstract:
Use four kinds of pre-processing methods (solvent extraction, Solid phase micro-extraction, Simultaneous distillation and extraction and headspace distillation extraction), the volatile components of fried sesame were extracted, analyzed and indentified by GC-MS. Results showed that the method of direct solvent extraction was suitable for processing the sample with smaller oil content. The simultaneous distillation and extraction method was suitable for processing non-heat-sensitive samples and the method of headspace distillation and extraction was suitable for processing heat-sensitive samples.

30 Determination of Gossypol in Egg Yolk by HPLC-MS

SHI Qi-yi

2012, 28(5):598-600.

[Abstract](1170) [HTML](0) [PDF 431.42 K](859)

Abstract:
Determination of gossypol in egg yolk samples was studied by using HPLC-ESI-MS/MS. The sample was extracted with acetone and analyzed on a C18 column using methanol and 1% formic acid as mobile phase. The monitoring ions of gossypol were 517.4/259.3 and 517.4/231.3 in the multiple reaction monitoring mode (MRM). Linear relationship between values of peak area and mass concentration of gossypol was obtained in the range of 1 ng/mL~100 ng/mL, with lower limit detection (10 S/N) of 1 ng/mL. Recovery test was made by addition of standard gossypol with different concentrations. The recovery was found in the range of 85%-100%. RSD was found to be less than 10% (n=6). The method was simple, sensitive, accurate and repeatable.

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Volume 28,Issue 5,2012 Table of Contents