In order to improve appetite,attract consumers and even conform to the food culture,food coloring has become one of the necessary links in modern food processing.For example,dried-tofu will be colored by adding artifi...In order to improve appetite,attract consumers and even conform to the food culture,food coloring has become one of the necessary links in modern food processing.For example,dried-tofu will be colored by adding artificial food colors(AFCs)such as sunset yellow,cochineal red A or other seasonings like soy sauce.However,the dispute persists about whether AFCs are harmful to health.Some studies indicate AFCs affect children’s intelligence and attention,cause hyperactivity,and allergy when children consumed≥50 mg.In addition,researches showed that chemical soy sauce produces a trace of methylglyoxal(MGO)in the manufacturing process,which is related to diseases such as oxidative stress,diabetes,and cognitive deterioration.Therefore,natural pigments are relatively new and promising strategy for replacing high-risk AFCs.Thus,the objective of this study was to use dried-tofu as a natural colorants coloring screening platform,through the concept of three primary colors to discuss the coloring effects of natural colorants in Taiwan in double–phase(liquid phase to solid phase)food coloring system and assess the effects of MGO on PC12 neuron cellular morphology and cell cycle at the dietary exposure in soy sauce.Our results showed that formula G:R=0.2:0.8 and C:R=0.08:0.92 were coloring by combined natural colorants had the same eye sensory quality acceptance of consumer and had the intention to purchase.Furthermore,the results from the PC12 cell suggested that dietary exposure of methylglyoxal(<50M)in soy sauce did not affect neuron cellular morphology and cell cycle significantly.Overall,Gardenia Yellow,Curcumin,and Radish Red could overcome the application restrictions in multiplephase food coloring system and simultaneously soy sauce as a coloring agent was safety.It showed the possibility of them as food colorants on dried-tofu.展开更多
Multi-color luminescence basing on amorphous Eu^3＋/Tb^3＋ co-doped Zn-A1 hydroxides and their annealed samples were studied in detail. Results suggest that excellent red emissions due to E^u3＋ and green emissions at...Multi-color luminescence basing on amorphous Eu^3＋/Tb^3＋ co-doped Zn-A1 hydroxides and their annealed samples were studied in detail. Results suggest that excellent red emissions due to E^u3＋ and green emissions attributed to Tb^3＋ appear under the excitation of favorable wavelength for all the as- prepared amorphous samples. Moreover, the emission intensity depends on the Eu^3＋/Tb^3＋ molar ratio. The samples annealed at 300, 500, and 700 ℃ still exhibit amorphous state, and multi-color lumi- nescence kept in the samples annealed at 300 ℃, while luminescence quenched for the samples annealed at 500 and 700 ℃. However, a broad emission ranging from 450 to 650 nm occurs in some samples annealed at 900 ℃. Further, the fluorescence decay and lifetimes for the as-prepared samples and the samples annealed at 300℃ were investigated. It is found that all the decay curves of emissions due to Tb^3＋ and Eu^3＋ present characteristic double exponential function despite their different lifetimes. The present work may be a good example for developing new multi-color even white light emitting materials.展开更多
为了探究不同羊踯躅[Rhododendron molle(Blume) G. Don]品种间花香气挥发性成分的差异,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术对16个羊踯躅品种的花香气挥发性成分进行了检测分析,并进行了主成分分析、聚类分析和...为了探究不同羊踯躅[Rhododendron molle(Blume) G. Don]品种间花香气挥发性成分的差异,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术对16个羊踯躅品种的花香气挥发性成分进行了检测分析,并进行了主成分分析、聚类分析和相关性分析。结果表明:在供试羊踯躅品种花香气中共鉴定出109个挥发性成分,其中20个成分的含量高于1.0μg·g^(-1),大牛儿烯D、石竹烯、α-蒎烯、葎草烯、α-法尼烯、水杨酸甲酯、β-蒎烯和芳樟醇是羊踯躅花香气的关键成分。不同品种间花香气的挥发性成分组成和含量存在差异,‘纸鸢’(‘Zhiyuan’)花香气的挥发性成分数量(43)和总含量(115.19μg·g^(-1))均最高,且其醇类、醛类、萜烯类、酯类、苯类含量基本上显著(P<0.05)高于其余品种。主成分分析结果显示:前3个主成分的累计方差贡献率为82.947%,第1主成分中反式芳樟醇氧化物(呋喃型)、橙花叔醇和α-荜澄茄油烯等9个成分含量的载荷绝对值较高,第2主成分中石竹烯和葎草烯含量的载荷绝对值较高,第3主成分中大牛儿烯D和α-法尼烯含量的载荷绝对值较高;‘纸鸢’的综合得分最高(7.32)。聚类结果显示:在欧氏距离13.85处,‘纸鸢’单独为一组,‘芬纳’(‘Fenna’)、‘白手鞠’(‘Baishouju’)和‘橙光’(‘Chengguang’)为一组,其余12个品种为一组。相关性分析结果显示:浓香型与白色花、中等香型与粉色花、弱香型与黄色花、无香型与橙色花均呈极显著(P<0.01)正相关。基于上述研究结果,羊踯躅的花色越艳丽则花香气越淡,并且,‘纸鸢’可作为羊踯躅花香气形成机制研究的优质材料。展开更多
基金This study was supportedby the Ministry of Science and Technology[105-2320-B-002-031-MY3,105-2628-B-002-003-MY3].
文摘In order to improve appetite,attract consumers and even conform to the food culture,food coloring has become one of the necessary links in modern food processing.For example,dried-tofu will be colored by adding artificial food colors(AFCs)such as sunset yellow,cochineal red A or other seasonings like soy sauce.However,the dispute persists about whether AFCs are harmful to health.Some studies indicate AFCs affect children’s intelligence and attention,cause hyperactivity,and allergy when children consumed≥50 mg.In addition,researches showed that chemical soy sauce produces a trace of methylglyoxal(MGO)in the manufacturing process,which is related to diseases such as oxidative stress,diabetes,and cognitive deterioration.Therefore,natural pigments are relatively new and promising strategy for replacing high-risk AFCs.Thus,the objective of this study was to use dried-tofu as a natural colorants coloring screening platform,through the concept of three primary colors to discuss the coloring effects of natural colorants in Taiwan in double–phase(liquid phase to solid phase)food coloring system and assess the effects of MGO on PC12 neuron cellular morphology and cell cycle at the dietary exposure in soy sauce.Our results showed that formula G:R=0.2:0.8 and C:R=0.08:0.92 were coloring by combined natural colorants had the same eye sensory quality acceptance of consumer and had the intention to purchase.Furthermore,the results from the PC12 cell suggested that dietary exposure of methylglyoxal(<50M)in soy sauce did not affect neuron cellular morphology and cell cycle significantly.Overall,Gardenia Yellow,Curcumin,and Radish Red could overcome the application restrictions in multiplephase food coloring system and simultaneously soy sauce as a coloring agent was safety.It showed the possibility of them as food colorants on dried-tofu.
基金Project supported by the National Natural Science Foundation of China(61564007)
文摘Multi-color luminescence basing on amorphous Eu^3＋/Tb^3＋ co-doped Zn-A1 hydroxides and their annealed samples were studied in detail. Results suggest that excellent red emissions due to E^u3＋ and green emissions attributed to Tb^3＋ appear under the excitation of favorable wavelength for all the as- prepared amorphous samples. Moreover, the emission intensity depends on the Eu^3＋/Tb^3＋ molar ratio. The samples annealed at 300, 500, and 700 ℃ still exhibit amorphous state, and multi-color lumi- nescence kept in the samples annealed at 300 ℃, while luminescence quenched for the samples annealed at 500 and 700 ℃. However, a broad emission ranging from 450 to 650 nm occurs in some samples annealed at 900 ℃. Further, the fluorescence decay and lifetimes for the as-prepared samples and the samples annealed at 300℃ were investigated. It is found that all the decay curves of emissions due to Tb^3＋ and Eu^3＋ present characteristic double exponential function despite their different lifetimes. The present work may be a good example for developing new multi-color even white light emitting materials.
文摘为了探究不同羊踯躅[Rhododendron molle(Blume) G. Don]品种间花香气挥发性成分的差异,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术对16个羊踯躅品种的花香气挥发性成分进行了检测分析,并进行了主成分分析、聚类分析和相关性分析。结果表明:在供试羊踯躅品种花香气中共鉴定出109个挥发性成分,其中20个成分的含量高于1.0μg·g^(-1),大牛儿烯D、石竹烯、α-蒎烯、葎草烯、α-法尼烯、水杨酸甲酯、β-蒎烯和芳樟醇是羊踯躅花香气的关键成分。不同品种间花香气的挥发性成分组成和含量存在差异,‘纸鸢’(‘Zhiyuan’)花香气的挥发性成分数量(43)和总含量(115.19μg·g^(-1))均最高,且其醇类、醛类、萜烯类、酯类、苯类含量基本上显著(P<0.05)高于其余品种。主成分分析结果显示:前3个主成分的累计方差贡献率为82.947%,第1主成分中反式芳樟醇氧化物(呋喃型)、橙花叔醇和α-荜澄茄油烯等9个成分含量的载荷绝对值较高,第2主成分中石竹烯和葎草烯含量的载荷绝对值较高,第3主成分中大牛儿烯D和α-法尼烯含量的载荷绝对值较高;‘纸鸢’的综合得分最高(7.32)。聚类结果显示:在欧氏距离13.85处,‘纸鸢’单独为一组,‘芬纳’(‘Fenna’)、‘白手鞠’(‘Baishouju’)和‘橙光’(‘Chengguang’)为一组,其余12个品种为一组。相关性分析结果显示:浓香型与白色花、中等香型与粉色花、弱香型与黄色花、无香型与橙色花均呈极显著(P<0.01)正相关。基于上述研究结果,羊踯躅的花色越艳丽则花香气越淡,并且,‘纸鸢’可作为羊踯躅花香气形成机制研究的优质材料。
