检索结果-南通市图书馆

food Quality and Safety 2021年第1期5卷 67-75页

作者： Kuddusi Karaboduk Life Sciences Application and Research Center Gazi UniversityGolbasiAnkaraTurkey

Objectives:The aim of this study is to investigate the electrochemical behavior of Sudan Ⅱ(Sull)using a screen-printed gold electrode(SPGE)modified with 1,4-dithiothreitol(DTT)and to determine the amount of Sudan II by *** and Methods:A DTT-modified screen-printed gold electrode(DTT/SPGE)was fabricated and its application for differential pulse voltammetric(DPV)determination of Sull was *** transform infrared spectroscopy(FT-IR),cyclic voltammetry and electrochemical impedance spectroscopy were used for the characterization of the modified *** effects of instrumental and chemical parameters were optimized for the determination of *** fabricated electrode was used for the analysis of Sull in fortified and real ***-performance liquid chromatography was preferred as a reference method for the evaluation of the obtained voltammetric ***:The electrochemical studies and FT-IR demonstrated that the SPGE was modified with *** obtained peak current at DTT/SPGE was 6.67 times higher than that recorded with *** the optimized conditions of DPV in pH=2.5 of H2S04,the oxidation peak current of Sull was proportional to its concentration in:0.001-1.500 μmol L^(-1) with a detection limit of 0.0002 μmol L^(-1)(S/N=3).For the analysis of Sull,101.67%-104.33%of recovery percentage was ***:A new electrode was successfully improved for the determination of *** highly selective and sensitive electrode supplied the fast determination of Sull in ketchup,chili sauce and salsa dip *** addition,voltammetric and chromatographic results are found to be consistent.

关键词： 1,4-dithiothreitol SudanⅡ electrode modification determination food analysis

Quality, fatty acid composition and oxidation stability of ten cold-pressed seed oils

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Oil Crop Science 2016年第4期1卷 19-29页

作者： Chang Zheng Mei Yang Qi Zhou Wenlin Li Changsheng Liu Miao Zhang Fenghong Huang Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan China Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China

Cold-presse d oils from six herb plant seeds and four woody plant seeds were analyzed and compared for their quality characteristics such as oil, crud protein, shell, and moisture content, fatty acid (FA) compositions and oxidation stability. Results showed that walnut kernel contained the greatest amount of seed oil and safflower seed contained the lowest. Safflower, pumpkin, hemp, camellia and peony seeds had high shell content, their kernel oil content significantly increased after shelling. These oils had significant differences (p<0.01) in levels of fatty acids and the ratio of n-6:n-3 fatty acids. Camellia, safflower, and flax seed oil contained the highest oleic acid, linoleic acid, and α-linolenic acid respectively. Hemp seed oil was observed in a 3.53:1 ratio of n-6 and n-3 fatty acids. All these ten oils were obviously different in moisture and volatile content, acid value, peroxide value and induction period (IP) (p<0.01). IP of peony seed oil was lowest (0.94 h) and almond oil was the highest (14.10 h). IP of oils negatively correlated with polyunsaturated fatty acids content (r =-0.664, p=0.036). These studies of ten cold-pressed oils may provide better explanation for their potential health benefits and further developing their commercial value.

关键词： cold-pressed oil fatty acid composition oxidation stability food analysis food quality

Are Family Table foods Appropriate for Infants? Comparing the Nutritional Quality of Homemade Meals Adapted from the Family’s Table foods and Those Specially Prepared for Infants

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

food and Nutrition Sciences 2014年第13期5卷 1247-1254页

作者： Pérola Ribeiro Dirce Maria Sigulem Tania Beninga Morais Nutrition Course Universidade Nove de JulhoSao PauloBrazil Postgraduate Program in Nutrition Universidade Federal de Sao Paulo/UNIFESPSao PauloBrazil food Quality Control Laboratory Universidade Federal de Sao Paulo/UNIFESPSao PauloBrazil

The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional composition of meals specially prepared (SM) for children aged 7 to 18 months in low-income families was superior to that of meals adapted (AM) from the family’s table foods. Protein, fat, carbohydrate, energy, dietary fiber, iron, sodium and sodium chloride values, were determined by chemical analyses and compared to dietetic guidelines. The infants’ hemoglobin levels were also investigated. In total, sixty samples of the infants’ lunch meal (51 AM and 9 SM) were taken for during a home visit. The values of protein, fat, carbohydrate, dietary fiber and energy of the AM were significantly lower, while the sodium and sodium chloride values were significantly higher, compared to those of the SM. The AM also contained significantly more water. No differences were seen with regard to iron values. Sodium chloride amounted for most of the sodium content. Neither the SM nor AM was adequate in terms of iron and sodium. All SM were adequate for protein and fat, whereas AM showed significantly more samples with inadequate energy levels. SM fell within the Acceptable Macronutrient Distribution Range, while AM fell below the lower value for fat and slightly above the upper value for carbohydrate. The prevalence of anemia was 60% in the study population (36/60). In conclusion, meals adapted from the family’s table foods showed a lower nutrient density and a less balanced macronutrient range when compared to meals specially prepared for infants. The main nutritional shortcomings, for both AM and SM, were the extremely low content of iron and the high content of sodium.

关键词： Infant food Infant Nutrition food Composition food analysis

Quantitative Estimation of γ-Glutamylethylamide in Commercially Available Made Teas [Camellia sinensis (L.) O. Kuntze, Theaceae] in Kenya

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

American Journal of Plant Sciences 2016年第1期7卷 55-62页

作者： Janet Too John Wanyoko Thomas Kinyanjui Kelvin Moseti Francis Wachira Department of Chemistry Egerton University Njoro Kenya Kenya Agricultural and Livestock Research Organization Tea Research Institute Kericho Kenya Association for Strengthening Agricultural Research in East and Central Africa Entebbe Uganda

A study was carried out to quantitatively estimate the L-theanine content in 19 teas commercially available in the Kenyan market by High Performance Liquid Chromatography (HPLC). The test tea samples analyzed were green (n = 4), black (n = 8) and flavored (n = 7) teas from different origins viz., Kenya (n = 4), Uganda (n = 2), Tanzania (n = 5), Rwanda (n = 4), Cameroon (n = 1) and Sri-Lanka (n = 2) commercially available in the Kenyan market. The estimated Limit of Detection (LOD) of the current method was 0.01% L-theanine. The L-theanine content ranged from below the detection limit (<0.01% L-theanine) to 1.60% L-theanine on a dry weight (d.w) basis. Statistically significant differences (p < 0.05) were observed in the L-theanine contents of black, green and flavoured teas. Rwandan green tea contained the highest L-theanine content with 1.60% d.w. whereas six of the seven flavoured teas had very low theanine levels (<0.01%) that could not be quantified by the current method.

关键词： food analysis food Composition HPLC L-Theanine Non-Protein Amino Acids Tea

Evaluation of nutrient value of seabuckthorn in north China

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Forestry Studies in China 2006年第1期8卷 50-52页

作者： Hu Jian-zhong Guo Xiao-feng China Administration Center for Seabuckthom Development Beijing 100038 E R. China Zhejiang Senhe Seed Co. Ltd. Hangzhou 310020 P. R. China

Five minerals or dements, crude protein, lysine, methionine＋cystine, calcium and phosphorus, were selected for evaluation of the food value of seabuckthoru （Hippophae rhamnoides ssp. sinensis） using the method of ＂food analysis＂. The decision values （δi） of seabuckthoru seeds, leaves and fruit residues rank in the fifth, sixth and ninth position among the 16 types of fodder. Seeds, leaves and fruit residues of seabuckthoru are suitable for livestock and poultry fodder. The weights of livestock and poultry are considerably increased after feeding with seabuckthoru. The development of seabuckthoru should have great potentials as food, pre-food and food additives for livestock and poultry in north China, Processing facilities should pay more attention to seabuckthoru food development methods and strategies and the seabuckthorn fodder industry should be promoted.

关键词： seabuckthorn food analysis evaluation north China

A disposable paper-based thin-layer chromatography sample clean-up approach for the sensitive determination of trace diethylstilbestrol residues in aquatic products

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

A disposable paper-based thin-layer chromatography sample cl...