In order to enhance the flavor of chafing dish and increase the attraction of consumers,the poppy shell is reported to be illegally added to the condiments of chafing dish.In this research,a rapid,simple,and convenien...In order to enhance the flavor of chafing dish and increase the attraction of consumers,the poppy shell is reported to be illegally added to the condiments of chafing dish.In this research,a rapid,simple,and convenient method based on the classic immunochromatographic lateral flow strip(LFS)with gold nanoparticles(GNPs)labeling was developed for easy monitoring of morphine(MOP),an effective component of poppy shell.Under optimized conditions,this developed LFS can well realize the detection of target MOP in the condiments of chafing dish in less than 10 min without any complicated pre-treatments.The limit of detection(LOD)can be achieved as low as 0.1 ppb for standard MOP or the MOP spiked condiments of chafing dish.All these results of the research strongly demonstrate that this established LFS method can be successfully applied in practical rapid and accurate on-site screening of poppy shell in condiments of chafing dish.展开更多
Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the pre...Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.展开更多
Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired altera...Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.展开更多
Delicious seafood condiment is made of Shanwei’s rich seafood resources by the Guangdong Shanwei Jiahong Food Co. in cooperation with the Food Research Centre of Guangdong Zhongshan University using the university’s...Delicious seafood condiment is made of Shanwei’s rich seafood resources by the Guangdong Shanwei Jiahong Food Co. in cooperation with the Food Research Centre of Guangdong Zhongshan University using the university’s organism instant dissolving technology that is at the international leading level. The materials used include Shanwei live oysters, squid, crabs, mussels,展开更多
A new method for determination of 3-MCPD in powder condiments was established by GC-MS method using 1,4-butanediol as an internal standard.Samples were ultrasonically extracted by ethyl acetate,and cleaned up by dispe...A new method for determination of 3-MCPD in powder condiments was established by GC-MS method using 1,4-butanediol as an internal standard.Samples were ultrasonically extracted by ethyl acetate,and cleaned up by dispersive solid-phase extraction(d-SPE) using octadecane sorbent(C18).Then the extract was derivatized with HFBI and detected by GC-MS.The detection limitation was 1.0 μg/kg,and spiked recoveries ranged from 97%-102% with RSD of 2.1%-4.1%.展开更多
基金the National Natural Science Foundation of China(Grants No.21475030,21804028)the Fundamental Research Fund for central university(Grants No.2017HGPA0162,JZ2018HGTA0205,PA2017GDQT0018)+2 种基金the grant of 2017YFF0208600,the China Agriculture Research System-48(CARS-48)Anhui Provincial Modern Argo-industry Tech.Research System(NYCYTX-2016-84)the S&T Research Project of Anhui Province(Grant No.15czz03109).
文摘In order to enhance the flavor of chafing dish and increase the attraction of consumers,the poppy shell is reported to be illegally added to the condiments of chafing dish.In this research,a rapid,simple,and convenient method based on the classic immunochromatographic lateral flow strip(LFS)with gold nanoparticles(GNPs)labeling was developed for easy monitoring of morphine(MOP),an effective component of poppy shell.Under optimized conditions,this developed LFS can well realize the detection of target MOP in the condiments of chafing dish in less than 10 min without any complicated pre-treatments.The limit of detection(LOD)can be achieved as low as 0.1 ppb for standard MOP or the MOP spiked condiments of chafing dish.All these results of the research strongly demonstrate that this established LFS method can be successfully applied in practical rapid and accurate on-site screening of poppy shell in condiments of chafing dish.
文摘Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.
文摘Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.
文摘Delicious seafood condiment is made of Shanwei’s rich seafood resources by the Guangdong Shanwei Jiahong Food Co. in cooperation with the Food Research Centre of Guangdong Zhongshan University using the university’s organism instant dissolving technology that is at the international leading level. The materials used include Shanwei live oysters, squid, crabs, mussels,
文摘A new method for determination of 3-MCPD in powder condiments was established by GC-MS method using 1,4-butanediol as an internal standard.Samples were ultrasonically extracted by ethyl acetate,and cleaned up by dispersive solid-phase extraction(d-SPE) using octadecane sorbent(C18).Then the extract was derivatized with HFBI and detected by GC-MS.The detection limitation was 1.0 μg/kg,and spiked recoveries ranged from 97%-102% with RSD of 2.1%-4.1%.
