火焰原子吸收光谱法测定苋菜中8种矿物元素

用空气-乙炔火焰原子吸收光谱法对苋菜中钾、钙、镁、铁、锌、铜、锰、铅8种矿物元素进行了测定,对样品前处理方法、酸度、共存元素干扰及元素线性范围进行了实验。在选定的实验条件下,可以用火焰原子吸收光谱法对苋菜中8种元素进行分别测定,互不干扰。方法的相对标准偏差为0.08%~3.17%(n=5),加标回收率为91.5%~102%。     

Bench-scale processing of amaranth seed for oil

Amaranth seed (Amaranthus hypochondriacus cv. K432) was processed to obtain oil, reported to be a promising source of squalene. The amaranth seed was ground using a stone mill, then separated into oil-rich embryonic tissue (or “bran”) and starchy perisperm. Amaranth bran was much more stable than rice bran when free fatty acid (FFA) content and peroxide value were monitored. Milling at a gap of 0.755 mm did not result in excessive damage to the starch in the perisperm fraction and yielded a bran fraction that contained more than three-fourths of the oil and a starchy fraction consisting of more than two-thirds of the seed weight. The bran particles were too fine for effective bench-scale extraction of the oil. Consequently the bran was extruded into collects prior to extraction. Two extrusion settings were evaluated regarding the rate of moisture injection, while the bran feed rates were constant. There was no significant difference in appearance or size between the two dried collets. Collets were extracted with hexane using an Armfield Extraction/Desolventizing Unit (Model FT 29, Armfield, Ltd., Hampshire, England). Oil recovery averaged 97.7 and 80.0%, respectively. Oil was extracted at high yield from the bran when the bran was extruded into collets. Oil can be obtained as a coproduct of amaranth starch by milling and separating the fractions of amaranth seed. Milling, extrusion, and extraction did not decrease significantly the squalene content in amaranth oil, but increased FFA content and peroxide value and changed tocopherol content of the oil.     

鸡冠花红褪色光度法测定羟自由基

研究了以食用色素-鸡冠花红为指示,氧化褪色光度法测定Fenton反应产生的羟自由基.在硫酸介质中,羟自由基能够氧化鸡冠花红褪色,在520nm波长处测定吸光度值的变化,可间接测定羟自由基的量.该法所用仪器简单,试剂廉价易得,操作简便,稳定性好,可作为一种筛选羟自由基清除剂的方法.     

Physiological and Molecular Analysis of Aluminium-Induced Organic Acid Anion Secretion from Grain Amaranth (Amaranthus hypochondriacus L.) Roots

Grain amaranth (Amaranthus hypochondriacus L.) is abundant in oxalate and can secrete oxalate under aluminium (Al) stress. However, the features of Al-induced secretion of organic acid anions (OA) and potential genes responsible for OA secretion are poorly understood. Here, Al-induced OA secretion in grain amaranth roots was characterized by ion charomatography and enzymology methods, and suppression subtractive hybridization (SSH) together with quantitative real-time PCR (qRT-PCR) was used to identify up-regulated genes that are potentially involved in OA secretion. The results showed that grain amaranth roots secrete both oxalate and citrate in response to Al stress. The secretion pattern, however, differs between oxalate and citrate. Neither lanthanum chloride (La) nor cadmium chloride (Cd) induced OA secretion. A total of 84 genes were identified as up-regulated by Al, in which six genes were considered as being potentially involved in OA secretion. The expression pattern of a gene belonging to multidrug and toxic compound extrusion (MATE) family, AhMATE1, was in close agreement with that of citrate secretion. The expression of a gene encoding tonoplast dicarboxylate transporter and four genes encoding ATP-binding cassette transporters was differentially regulated by Al stress, but the expression pattern was not correlated well with that of oxalate secretion. Our results not only reveal the secretion pattern of oxalate and citrate from grain amaranth roots under Al stress, but also provide some genetic information that will be useful for further characterization of genes involved in Al toxicity and tolerance mechanisms.     

Seed-germination inhibition by volatile alcohols and other compounds associated withAmaranthus palmeri residues

Effects of 3-pentanone and eight low molecular weight aliphatic alcohols and aldehydes identifed in the mixtures of volatiles released byAmaranthus palmeri S. Wats. (AMAPA) residues were determined on germination of onion, carrot, AMAPA, and tomato seeds. Three-day exposures to these volatiles significantly inhibited germination of these assay seeds, and the inhibition was dependent upon exposure time and concentration. Based on the degree of inhibition observed in both time- and concentration-dependent assays, the following activity series was obtained: 2-heptanol > 3-methyl-1-butanol, 1-hexanol > hexanal, 1-pentanol, 3-pentanone, acetaldehyde > ethanol, 2-methyl-1-propanol. The activities of this group of compounds with that of 2-heptanone appear to be additive and related to test compound volatility and hydrophilicity. 2-Heptanol and 2-heptanone also significantly inhibited the germination of other species, including shepherdspurse, soybean, lettuce, alfalfa, common purslane, oats, and lovegrass.Name of companies or commercial products are given solely for the purpose of providing specific information; their mention does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned.     

Effect of thermal treatment on the proteins of amaranth isolates

The effect of thermal treatment of proteins from Amaranthus hypochondriacus was studied. Two protein isolates were obtained from the defatted flour by water extraction at a pH of 9 (A9 isolate) and 11 (A11 isolate), followed by isoelectric precipitation at a pH of 5. Effect of thermal treatment (70 and 90 °C, during 3, 5, 10, 15 and 30 min) on A9 and A11 dispersions were analyzed by differential scanning calorimetry (DSC), polyacrylamide gel electrophoresis, UV spectrophotometry, superficial hydrophobicity and solubility in water. Thermal treatment induced the aggregate formation of high molecular mass stabilized by disulfide and non‐covalent bond. Thermal treatment at 70 °C produced a 30% denaturation in both, while at 90 °C A9 was more denatured than A11 (75% and 55% of denaturation, respectively). An increase in thermal stability was also detected by DSC in A9 treated at 90 °C. The denaturation process was accompanied at short heating times by an increase in UV absorbance and changes in superficial hydrophobicity. A decrease in water solubility (35–50%, depending on time–temperature conditions) was also observed for the A9 isolates. The results suggest that the A9 isolates, enriched in a globulin protein fraction, are more sensitive to thermal treatment than isolates A11 enriched in glutelin protein fraction. The changes shown by both isolates, indeed, could affect their functional properties and could definitely limit their use in food products. Copyright © 2007 Society of Chemical Industry     

Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

The seeds of two Amaranth species were studied. The starch contents were 543 and 623 g kg^?1 while crude protein contents were 154 and 169 g kg^?1 for Amaranthus caudatus and Amaranthus cruentus seeds, respectively. The effect of several treatments, including cooking, popping and germination and flour air classification on the protein and starch properties were studied. Air classification decreased the starch content and increased the protein content, while heating increased the protein but did not affect the starch content. Germination decreased both starch and protein contents. Amylose content was increased by air classification and heating, but was not affected by germination. It was found that all treatments increased the starch swelling power and reduced the falling number. The resistant starch content was increased in the high protein flour (HPF) fraction and germinated flour compared with the raw flour, while its content decreased in the heat treated seed flours. These processes also affected the starch gelatinization temperature and peak viscosity. The thermal properties of the starch flour were not affected by air classification while gelatinization energy was decreased significantly (by 52.0 and 90.0% and by 70.0 and 95.0%) in cooked and popped A caudatus and A cruentus seed flours, respectively. The gelatinization energy was highest in germinated seeds dried at 90 °C with values of 2.67 and 3.87 J g^?1. Air classification reduced the level of all protein fractions. Thermal treatment decreased the water‐soluble fraction (albumins + globulins) and alcohol‐soluble fraction (prolamins) in both species. The levels of all fractions except the water‐soluble fraction (albumins + globulins) were reduced significantly in both species by germination, which mainly increased the amount of aspartic acid, serine and alanine, while the amounts of threonine, arginine and tyrosine decreased in both species. The polypeptide bands of the HPF in both species were unchanged compared with the raw seed flours, but more intensive coloured bands were observed. Thermal treatments eliminated major and minor bands above 35.0 KDa in both species. Copyright © 2004 Society of Chemical Industry     

红薯叶苋菜复合饮料的研究

通过对红薯叶和苋菜原料配比、浸提条件、护色、调配等的研究，选择出最佳实验配比方案；红薯叶：苋菜为4：3，红薯叶浸提时间为3h，苋菜浸提时间为2h，柠檬酸为0．01％，蔗糖为7．0％，抗异坏血酸钠为0.2％。最终生产出了色、香、味俱佳的具有保健功能的天然红薯叶苋菜复合饮料。     

苋菜色素提取条件的研究

苋菜色素为水溶性色素,以水作为提取剂提取的苋菜色素,在可见光区有三种有色物质。根据这三种物质对温度的变化规律,确定了苋菜色素的最佳提取条件。