摘要：
Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) mutagenesis and high-salt based screening. The ethanol production of mutant HF-130 was increased by 98.8% in very high gravity fermentation. Furthermore, ATF1 gene was overexpressed in strain HF-130, generating ester-producing strain HF-130-ATF1. The ethyl acetate concentration of strain HF-130-ATF1 was increased by 130% compared to the strain HF-130. Finally, the soy sauce fermentation performance of Torulopsis globosa and HF-130-ATF1 was compared with T. globosa, HF-130, HF-130-ATF1, and Torulopsis and HF-130. Results showed ethyl acetate and isoamyl acetate concentrations in co-fermentation of T. globosa and HF-130-ATF1 were increased by 2.8-fold and 3.3-fold, respectively. In addition, the concentrations of ethyl propionate, ethyl caprylate, phenylethyl acetate, ethyl caprate, isobutyl acetate, isoamyl alcohol, phenylethyl alcohol, and phenylacetaldehyde were also improved. Notably, other three important flavour components, trimethylsilyl decyl ester, 2-methylbutanol, and octanoic acid were also detected in the co-fermentation of T. globosa and HF-130-ATF1, but not detected in the control strain T. globosa. This work is of great significance for improving the traditional soy sauce fermentation mode, and thus improving the flavour formation of soy sauce.
通讯机构：
[Yang Fu; Xuedong Wang] K;Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan, 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
作者机构：
[He, Yi; Shao, Yanchun; Zhu, Lisha; Zhang, Hao; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Wuhan 430023, Peoples R China.;[He, Yi; He, Y; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Wang, Liling] Tarim Univ, Coll Life Sci, Alar 843300, Peoples R China.
通讯机构：
[He, Y ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Monascus red pigments;Microcapsules;Process optimization;Morphological characteristics;Stability analysis
摘要：
Monascus red pigments (MRPs), natural food colorants from microorganisms, are widely used in the food industry but are not very stable during storage and processing. Therefore, this study aims to microencapsulate MRPs using an emulsification/internal gelation technique to improve the stability. The highest encapsulation efficiency (EE) of 70.32% +/- 0.28% was achieved when the percentage of NaCl in phosphate buffered saline (PBS) was 0.88%, the mass ratio of CaCO3 to NaAlg was 3.13, and the molar ratio of calcium to acid was 4.15. Spray-dried MRPs microcapsules had a smaller average diameter (D [4,3] approximate to 3 mu m) with a smooth surface and spherical shape. Moreover, the stability assays revealed that spray-dried MRPs microcapsules processed higher retention rate, especially under the treatments of heating, light and in vitro simulated gastrointestinal digestion. The spray-dried MRPs microcapsules exhibited the lowest degradation constant and longest half-life compared with free MRPs and freeze-dried MRPs microcapsules. These results demonstrated that combining emulsification/internal gelation with spray-drying is feasible for enhancing the stability of MRPs to broad its further application in the food industry.
摘要：
In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, the hydrophobicity and acidity of OSAWRS were significantly enhanced after the ozone treatment. Remarkably, OOWRS stabilized Pickering emulsion exhibited a feature of typical O/W emulsion, and the 0.5 h and 1 h OOWRS emulsion exhibited a more uniform droplet size as well as a higher surface potential. We also noted that a weak-gel network was formed within the OOWRS emulsion system as the hydrophilic starch chains played a bridging role. Two reasons for the improved stability of the emulsion were the special gel structure and the enhanced electrical repulsion among the droplets. This research provides that ozone-conjugated OSA modification is a promising strategy for improving the emulsion ability of starch-based Pickering emulsions.
摘要：
Using amino silica modified with fluorescein isothiocyanate (FITC), a quick fluorescence analysis technique is used for the detection of 3-monochloropropane-1,2-diol (3-MCPD). At 100 degrees C and pH 8.5, FITC-modified amino silica exhibits the lowest fluorescence intensity in the presence of 3-MCPD. This can predominantly be explained mostly explained by 3-MCPD's capacity to occupy the amino group that FITC normally binds to. The fluorescence intensity of FITC-modified amino silica was greatly quenched by 3-MCPD's reaction with the amino group under alkaline conditions, and the fluorescence intensity is different at different reaction times, reaction pH, and reaction temperature. The effects of various 3-MCPD concentrations on the optical characteristics of FITC-modified amino silica were also investigated. Fluorescence analysis is used to obtain a linear range from 0.025 to 1.0 mg/L for 3-MCPD detection under optimal experimental conditions, with a detection limit of 0.025 mg/L and a correlation coefficient of 0.9915. The quantity of 3-MCPD in soy sauce was measured under ideal conditions. Using the optimized conditions, the contents of 3-MCPD in soy sauce were determined. These results suggest that this method is sensitive to 3-MCPD and may have a substantial application in the rapid detection of food contaminants particularly, where the quality and safety of food products are of paramount concern.
通讯机构：
[Jianjun Zhou; Francisco J. Barba] P;Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain<&wdkj&>Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, València, Spain<&wdkj&>Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain
作者机构：
[Lu, Ang; Wan, Huixiong] Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China.;[Chen, P; Chen, Pan; Chen, Yu] Beijing Inst Technol, Sch Mat Sci & Engn, Beijing 100081, Peoples R China.;[Wang, Sen] Anhui Univ, Sch Chem & Chem Engn, Key Lab Struct & Funct Regulat Hybrid Mat, Minist Educ, Hefei 230601, Peoples R China.;[Jiang, Xueyu] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Tao, Yongzhen] Wuhan Text Univ, State Key Lab New Text Mat & Adv Proc Technol, Wuhan 430073, Peoples R China.
通讯机构：
[Chen, P ] B;[Lu, A ; Tao, YZ ] W;Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China.;Beijing Inst Technol, Sch Mat Sci & Engn, Beijing 100081, Peoples R China.;Wuhan Text Univ, State Key Lab New Text Mat & Adv Proc Technol, Wuhan 430073, Peoples R China.
摘要：
Constructing natural polymers such as cellulose, chitin, and chitosan into hydrogels with excellent stretchability and self-healing properties can greatly expand their applications but remains very challenging. Generally, the polysaccharide-based hydrogels have suffered from the trade-off between stiffness of the polysaccharide and stretchability due to the inherent nature. Thus, polysaccharide-based hydrogels (polysaccharides act as the matrix) with self-healing properties and excellent stretchability are scarcely reported. Here, a solvent-assisted strategy was developed to construct MXene-mediated cellulose conductive hydrogels with excellent stretchability (∼5300%) and self-healability. MXene (an emerging two-dimensional nanomaterial) was introduced as emerging noncovalent cross-linking sites between the solvated cellulose chains in a benzyltrimethylammonium hydroxide aqueous solution. The electrostatic interaction between the cellulose chains and terminal functional groups (O, OH, F) of MXene led to cross-linking of the cellulose chains by MXene to form a hydrogel. Due to the excellent properties of the cellulose-MXene conductive hydrogel, the work not only enabled their strong potential in both fields of electronic skins and energy storage but provided fresh ideas for some other stubborn polymers such as chitin to prepare hydrogels with excellent properties.
关键词：
Protein extraction;Surface-active agent;Self-assembly;Air/oil-water interface;Oleosome
摘要：
A very low content of oleosome-associated proteins (OAPs) allows for long-term stability of oleosomes in mature seeds, but there is limited knowledge on these interfacial behaviors. Here, the effect of extraction solvents on the composition, structure, and interfacial properties of OAPs from Camellia oleifera were investigated. After lipid removal by cold acetone/ether (AE) and chloroform/methanol (CM), the OAPs-AE exhibited a white lumpy morphology, but the OAPs-CM was a transparent film. The major components of OAPs-AE and OAPs-CM were similar, including oleosin, Ole I, Ole II, Ole IV, and Ole V. The OAPs-CM had more alpha-helix (-60%) and beta-sheet (-15%) structures than that of OAPs-AE, while the OAPs-AE had a higher denaturation temperature (-90.9 degrees C). The residual phospholipid content in OAPs-AE was 21.5 times that of OAPs-CM. The OAPs-AE displayed an impressive ability to increase surface pressure at the air-water interface (-32 mN/m at 4000 s) and oil-water interface (-12 mN/m at 4000 s), even at a very low concentration (0.04 mg/mL). For the air-water interface, the diffusion rate of OAPs-AE was faster than that of OAPs-CM at all of the investigated pH values. These results provide a better understanding of OAPs as novel natural surface-active agents.
摘要：
Improving the dispersed stability of selenium nanoparticles (SeNPs) is the key to its application. In this study, yeast glucan with different degrees of amination (BNs) were used as stabilizers and capping agent to prepare dispersed SeNPs. The size, storage stability, and morphology of BNs/SeNPs were characterized. Results show that BNs/SeNPs presented positive potential and spherical morphologies with average particle size about 100-300nm and kept stable at room temperature for a long time. The CCK-8 assay showed that BNs/SeNPs had significantly lower toxicity to RAW264.7 cells than SeNPs. Moreover, BNs/SeNPs could inhibit the generation of NO, IL-1β and IL-6 effectively in RAW 264.7 macrophages induced by LPS, and down-regulate the mRNA transcription of iNOS, IL-1β, IL-6 and chemokines (CCL2 and CCL5), indicating that BNs/SeNPs had good anti-inflammatory activity. Therefore, aminated yeast glucan could improve the stability and bioactivity of SeNPs simultaneously, which is a promising stabilizer for SeNPs.
摘要：
Four novel nonionic 1-alkylaminoglycerol Gemini surfactants, represented by m-s-m (m = C8 and C12, s = 3 and 4), were synthesized through a two-step reaction in high yields, and confirmed by 1H NMR, 13C NMR, and HRMS. The synthesized Gemini surfactants exhibited low CMC (1.41-5.25 mmol/L), excellent surface-tension-reducing ability (25.45-26.83 mN/m), and wetting ability on hydrophobic interface. Gemini surfactants in aqueous solutions were in stable nanoscale dispersion, and exhibited strong and long-lasting foaming ability and emulsifying abilities for benzene/water and triacylglyceride/water systems. Especially, 12-4-12 solution displayed excellent tolerance to wide pH range and high salinity. Biological evaluation demonstrated that these Gemini surfactants, except for 8-4-8, showed significant antibacterial activities against Staphylococcus aureus and Escherichia coli at 25 and 50 mg/mL. Hence, these Gemini surfactants have the potential to be used in a varieties of fields as highly efficient agents. & COPY; 2023 The Author(s). Published by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
摘要：
The health risks posed by harmful substances resulting from the thermal degradation of frying oils are of great concern. Characteristic peak intensity ratios (PIRs) screened from Raman spectra were used to characterize the thermal degradation. High correlation coefficients between PIRs and acid values (AVs) of 0.972 (linear fitting), 0.984 (logarithmic function fitting), and 0.954 (linear fitting) for fried soybean oil, canola oil, and palm oil, were obtained at the PIRs of I(1267)/I(1749), I(1267)/I(1659), and I(1267)/I(1749), respectively. The highly correlated PIRs common to the three oils were determined by Pearson's correlation coefficient combined with heat maps. To accommodate both linear and nonlinear features, a global model for predicting AVs of multi-varieties frying oils was constructed using a least-squares support vector machine algorithm, and the results performed well with a root mean square error of prediction of 0.016 and a ratio of prediction to deviation of 11.351. The whole results demonstrate that Raman spectroscopy could characterize the thermal degradation and has excellent quantitative analysis ability for food control based on AV in frying oils, thus providing a new approach to quality control of frying oils.
作者：
Teixeira, Margarida;Tao, Wen;Fernandes, Ana;Faria, Ana;Ferreira, Isabel M. P. L. V. O.;...
期刊：
Trends in Food Science & Technology,2023年138:708-725 ISSN：0924-2244
通讯作者：
Oliveira, HE
作者机构：
[Fernandes, Ana; de Freitas, Victor; Oliveira, H. elder; Teixeira, Margarida; Oliveira, HE; Mateus, Nuno; Tao, Wen] Fac Sci, Dept Chem & Biochem, LAQV, REQUIMTE, P-4169007 Porto, Portugal.;[Faria, Ana] Univ NOVA Lisboa, Fac Ciencias Med, NOVA Med Sch, NMS,FCM,CHRC, Lisbon, Portugal.;[Faria, Ana] Univ NOVA Lisboa, NOVA Med Sch, Nutr & Metab, Fac Ciencias Med,NMS,FCM,CINTESIS RISE, Lisbon, Portugal.;[Ferreira, Isabel M. P. L. V. O.] Univ Porto, Fac Pharm, Dept Chem Sci, LAQV REQUIMTE,Lab Bromatol & Hydrol, P-4050313 Porto, Portugal.;[He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Wuhan 430023, Peoples R China.
摘要：
Background: Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source. Scope and approach: In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic. Key findings and conclusions: Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits.
通讯机构：
[Xuedong Wang; Yang Fu] K;Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
Hot -dry noodles;Microbial polysaccharides;Quality improvement;Hot -dry noodles;Microbial polysaccharides;Quality improvement
通讯机构：
[Lei Chen; Wenping Ding] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
作者机构：
[Duan Shuo; Chao, Wang; Liu Yan; Wang Qiao] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Xia Zhen-zhen] Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430064, Peoples R China.
通讯机构：
[Liu, Y.] C;College of Food Science and Engineering, China
关键词：
近红外光谱;小龙虾;挥发性盐基氮;偏最小二乘法
摘要：
小龙虾是近年来广受消费者欢迎的淡水产品, 相关产业迅猛发展, 产生巨大的经济利益。 小龙虾整虾及虾仁、 虾尾在运输过程中极易腐败变质, 产生有害物质。 如果不能对小龙虾新鲜度进行及时检测, 任由腐败小龙虾进入食品流通环节, 极易酿成食品安全事故, 危害消费者生命安全, 对整个产业链造成不良影响。 挥发性盐基氮(TVBN)是衡量水产品新鲜度的主要指标, 也可以用于衡量小龙虾的新鲜度, 但传统的挥发性盐基氮检测方法存在步骤复杂、 检测时间长和化学试剂污染的等问题, 无法满足小龙虾庞大产业链的检测需求。 近红外光谱技术是一种快速、 无损、 环境友好的分析技术, 在食品分析领域中已有较为广泛的应用。 本研究基于近红外光谱分析技术(NIR), 结合化学计量学方法提出一种小龙虾新鲜度的快速检测方法。 使用偏最小二乘算法(PLS)建立小龙虾虾尾挥发性盐基氮定量分析模型。 为了提高模型的预测能力, 使用多元散射校正(MSC)、 标准正态变换(SNV)、 连续小波变换(CWT)和1阶导数(1st)法对光谱进行预处理, 扣除光谱背景; 使用蒙特卡洛-无信息消除(MC-UVE)和随机检测(RT)算法进行波长筛选, 选择光谱中有效变量。 结果显示, 光谱预处理和波长筛选技术能够有效提高模型的预测能力。 其中, 经过1阶导数和蒙特卡洛-无信息变量消除法组合优化处理之后的光谱所建立的偏最小二乘模型与其他模型相比具有更好的预测能力, 对于预测集样品, 其预测均方根误差和相关系数可达1.626和0.950, 能够实现对小龙虾新鲜度的快速、 准确检测。 Crayfish is one of the most popular freshwater products in China. The industrial chain of crayfish has rapidly developed and produced gorgeous economic benefits. Easy to be putrid during the logistics transportation, the freshness of crayfish and related products must be monitored and has paid much attention in recent years. If the putrid crayfish cannot be detected in time, food safety accidents may happen, and the whole industrial chain of crayfish would be destroyed. The total volatile basic nitrogen (TVBN) is the common index of freshness for aquatic products and can be used to evaluate the freshness of crayfish. The traditional analytical methods for TVBN are accurate but complex, time-consuming and environmentally hazardous. Developing novel, fast and stable methods are inevitable for the freshness evaluation of crayfish with large scale. Near-infrared spectroscopy (NIR) is a fast, non-destructive and environmentally friendly analytical technique widely used in many fields. In this study, a method for monitoring the freshness of crayfish by near-infrared spectroscopy combined with chemometrics was proposed. The TVBN were adopted as the freshness index and the quantitative models were built by partial least squares (PLS). The spectral pretreatment and variable selection methods were adopted to improve the models further. For the edible part of the crayfish, reasonable validation results can be obtained by using the optimized models. The combination of 1st and (MC-UVE) seems to have the better optimization results. For total volatile basic nitrogen (TVBN), the root means square error of prediction (RMSEP) and correlation coefficient (r) of the crayfish tails were 1.626 and 0.950.
作者机构：
[Liu, Xiaorong; Fu, Yang; Yan, Yue; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Fu, Yang; Liu, Dezheng] Hubei Selenium Grain Technol Grp Co Ltd, Enshi 445600, Peoples R China.;[Barba, Francisco J.; Castagnini, Juan Manuel; Zhou, Jianjun] Univ Valencia, Fac Pharm, Food Sci Toxicol & Forens Med Dept, Prevent Med & Publ Hlth, Avda Vicent Andres Estelles S-N, Burjassot 46100, Spain.;[Zhou, Jianjun] Natl Res Council IATA CSIC, Inst Agrochem & Food Technol, Dept Biotechnol, Agustin Escardino 7, Paterna 46980, Spain.;[Fu, Yang] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
通讯机构：
[Fu, Y ; Fu, Y; Wang, XD ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
关键词：
Freeze-thaw cycles;Mulberry leaf polysaccharides;Starch gel
摘要：
Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw cycle (FTC) can simulate this process. This study investigated how Mulberry leaf polysaccharides (MLP) affect the freeze-thaw stability and digestibility of wheat starch (WS). During FTC, MLP reduced the syneresis and retarded the water migration of WS gel. Meanwhile, MLP delayed the recrystallization of starch, which reduced the enthalpy value and crystallinity of WS gel during FTC. The addition of MLP significantly reduced the hardness of WS gel. Furthermore, MLP could prevent the deterioration of the rheological characteristic and preserve the network structure of the WS gel. In addition, MLP boosted the resistant starch and decreased the fast-digesting starch content in the freeze-thaw gel. Our findings suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease the starch digestibility, and be an effective component in improving the quality of wheat starch-based frozen food.
摘要：
Abstract The objective of this study was to identify the most suitable high‐oleic rapeseed blended oil for frying. Six high‐oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n‐3 fatty acid/n‐6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high‐oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans‐fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3‐monochloro‐1,2‐propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high‐oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans‐fatty acids, and 18:1 content. This high‐oleic rapeseed blended oil is potentially suitable for frying.
通讯机构：
[Liu, XY ] W;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430028, Peoples R China.;Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430028, Peoples R China.
关键词：
chloramphenicol;lateral flow immunoassay;quantum dot nanobeads;fluorescent test strip
摘要：
Quantum dot nanobeads (QBs) were used as signal source to develop competitive lateral flow immunoassay (LFIA) for the detection of chloramphenicol (CAP). The quantitative detection of CAP was achieved by calculating the total color difference ( increment E) values of the test line (T line) using the images of test strips. QB-based LFIA (QBs-LFIA) allowed the effective dynamic linear detection of CAP in the range of 0.1-1.5 ng/mL. The limit of detection (LOD) was 3.0 ng/mL, which was 50 and 667 times lower than those achieved for two different brands of colloidal gold kits. The recoveries of CAP during real-sample detection were 82.82-104.91% at spiked levels of 0.1, 0.7, and 1.5 ng/mL. These results indicate that the developed QBs-LFIA facilitates the sensitive detection of CAP.
