Perchlorate in soybean sprouts (Glycine max L. Merr.), water dropwort (Oenanthe stolonifera DC.), and lotus (Nelumbo nucifera Gaertn.) root in South Korea

The occurrence of perchlorate in soybean sprouts (Glycine max L. Merr), water dropwort (Oenanthe stolonifera DC.), and lotus (Nelumbo nucifera Gaertn.) root, which are commonly consumed by people in South Korea, was determined by using an ion chromatograph coupled with a tandem mass spectrometer. For soybean sprouts (11 samples), perchlorate was detected in most (91%) of the samples at various concentrations of up to 78.4 μg/kg dry weight (DW); the mean concentration was 35.2 μg/kg DW. For water dropwort, of the 13 samples examined, four showed concentrations that were above the limit of quantification (LOQ). The mean perchlorate concentration was 20.7 μg/kg DW, and the highest perchlorate value was 39.9 μg/kg DW. Of the six lotus root samples examined, only one exhibited a detectable perchlorate concentration (17.3 μg/kg DW). For the accumulation experiments with artificially contaminated solutions, the concentrations of perchlorate in soybean sprouts gradually increased with the increase of perchlorate concentration in the solution. However, there was a decrease in the bioconcentration factor as the perchlorate concentration in the solution increased.     

兽用抗生素胁迫对水芹生长及其抗生素积累的影响

土壤和水体环境中抗生素的积累与污染已呈现增加趋势,为了解水体与土壤抗生素污染对植物生长与吸收抗生素的影响及二种介质上植物生长对抗生素污染响应的差异,以水芹为研究植物,分别设计了土培与水培试验,研究了土壤与培养液中不同浓度抗生素(土霉素、恩诺沙星)污染对水芹生长、根系活力、叶绿素含量、过氧化氢酶活性和地上部氮、磷、钾养分积累以及抗生素在水芹各器官中积累迁移的影响。土培试验和水培试验中2种抗生素浓度范围分别为0~10.00 mg kg~(-1)和0~2000μg L-1。结果表明,相同污染水平下,水培试验中抗生素对水芹生长及生理指标的影响明显大于土培试验;抗生素污染对水芹地下部分生长的影响明显大于对地上部分的影响。水培条件下低浓度(50~100μg L-1)的抗生素污染可促进水芹根系的生长,增强根系活力;但土培试验中的这种效应并不明显。总体上,抗生素在水芹中的积累一般是:恩诺沙星土霉素;抗生素在水芹各器官中的积累顺序:根叶、茎。水培试验条件下抗生素在水芹根系中的富集明显高于土培条件下。土霉素对水芹生长的抑制作用大于恩诺沙星。水培条件下高浓度的土霉素和恩诺沙星可促进水芹地上部氮、磷、钾的积累。研究认为,水体抗生素污染对植物生长影响的风险比土壤污染更为明显。     

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.     

Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation

To identify aromatic compounds in Jiashi melon juice, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis was used. Odor activity values (OAVs) were also calculated on the basis of the qualitative and quantitative analysis of volatile compounds. Results showed that 42 volatiles were identified, among which 4 compounds, namely, diethyl carbonate, isophorone, 2-butoxyethyl acetate, and menthol, were identified or tentatively identified for the first time as volatiles in melon fruit. Twelve compounds, namely, (2E,6Z)-nona-2,6-dienal, (3Z,6Z)-nona-3,6-dien-1-ol, ethyl butanoate, ethyl 2-methylbutyrate, ethyl 2-methylpropanoate, (Z)-non-6-enal, (E)-2-nonenal, heptanal, methyl 2-methylbutyrate, nonanal, hexanal, and 2-methylpropyl acetate, were identified as the potent odorants of Jiashi melon juice by both OAV and detection frequency analysis (DFA). In addition, seven odorants were detected by all of the panelists and showed higher OAVs, indicating that DFA and OAV resulted in relatively similar "Jiashi" melon aroma patterns.     

施用沼液对水芹产量及品质的影响

为明确沼液在水生蔬菜上的施用效果,通过设置0、25%、50%和75%不同比例沼液氮素替代化肥氮素田间试验,研究沼液与化肥配施对水芹产量及品质的影响,进而为沼液的资源化利用提供理论依据和技术支撑。结果表明,沼液氮替代化肥氮比例分别为25%、50%和75%时,水芹产量分别比单施化肥处理提高6.1%、66.7%和44.4%,其中沼液替代比例为50%处理的产量最高,达82 541 kg/hm2。与单施化肥相比,沼液替代化肥各处理水芹茎和叶中总叶绿素、类胡萝卜素、Vc、蛋白质和纤维素含量均无显著变化,但可溶性糖均低于单施化肥处理。与单施化肥处理相比,沼液替代化肥各处理水芹茎部的硝酸盐含量,分别降低了6.3%、31.9%和18.6%。沼液替代化肥施用于水芹,可有效促进水芹生长,提高水芹产量,并能适当改善水芹品质,降低硝酸盐含量;沼液替代化肥的比例以50%左右为宜。     

Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities

Effect of grape maturity on aroma-active compounds in Pinot noir wine was investigated using stir bar sorptive extraction-gas chromatograph-mass spectrometry (SBSE-GC-MS). High correlation coefficient (> 0.95) and low standard deviation (< 10%) were obtained for all aroma-active compounds of interest. Two vintages of Pinot noir wines with three different grape maturities each were analyzed. Statistical analysis showed that both grape maturity and growing year significantly affected the aroma composition of the final wine. Analysis of wine samples from the same vintage indicated that grape maturity could affect aroma compounds in different ways, based on their biochemical formation in the wines. For most short-chain fatty acid esters, there were no obvious trends with grape maturity, however, the concentrations of ethyl 2-methylpropanoate and ethyl 3-methylbutanoate consistently decreased with grape maturity. The decreasing trend was also observed for other esters including ethyl cinnamate, ethyl dihydroxycinnamate, and ethyl anthranilate, with the exception of ethyl vanillate, while C13 norisoprenoids, monoterpenes, and guaiacols had increasing trends with grape maturation.     

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

The volatiles present in fresh, pink-fleshed Colombian guavas ( Psidium guajava, L.), variety regional rojo, were carefully isolated by solvent extraction followed by solvent-assisted flavor evaporation, and the aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis. The results of the identification experiments in combination with the FD factors revealed 4-methoxy-2,5-dimethyl-3(2 H)-furanone, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, 3-sulfanylhexyl acetate, and 3-sulfanyl-1-hexanol followed by 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, ( Z)-3-hexenal, trans-4,5-epoxy-( E)-2-decenal, cinnamyl alcohol, ethyl butanoate, hexanal, methional, and cinnamyl acetate as important aroma contributors. Enantioselective gas chromatography revealed an enantiomeric distribution close to the racemate in 3-sulfanylhexyl acetate as well as in 3-sulfanyl-1-hexanol. In addition, two fruity smelling diastereomeric methyl 2-hydroxy-3-methylpentanoates were identified as the ( R,S)- and the ( S,S)-isomers, whereas the ( S,R)- and ( R,R)-isomers were absent. Seven odorants were identified for the first time in guavas, among them 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, trans-4,5-epoxy-( E)-2-decenal, and methional were the most odor-active.     

Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor

The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis shows that the aromatic extract obtained by vacuum steam distillation was representative of rainbow trout odor. To obtain more information on odorants of volatile compounds, analyses were conducted on two gas chromatography columns of different polarities (DB-5 and DB-Wax). The results of the gas chromatography-olfactometry analysis showed that 38 odorous compounds were perceived when the DB-5 column was used and 36 with the DB-Wax column. Of these, 31 with the DB-5 and 28 with the DB-Wax were identified. (E)-2-Nonenal, 2-ethyl-1-hexanol, 2-methylisoborneol, geosmin, 2-methylnaphthalene, and 8-heptadecene were described as off-flavor compounds by the sniffing assessors. The most powerful off-flavor compounds identified in the extract were 2-methylisoborneol and geosmin, which were described as strong musty and earthy odors, respectively.     

Free radical scavengers and antioxidants from Lemongrass (Cymbopogon citratus (DC.) Stapf.)

Methanol, MeOH/water extracts, infusion, and decoction of Cymbopogon citratus were assessed for free radical scavenging effects measured by the bleaching of the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical, scavenging of the superoxide anion, and inhibition of the enzyme xanthine oxidase (XO) and lipid peroxidation in human erythrocytes. The extracts presented effect in the DPPH and superoxide anion assay, with values ranging between 40 and 68% and 15-32% at 33 and 50 microg/mL, respectively, inhibited lipid peroxidation in erythrocytes by 19-71% at 500 microg/mL and were inactive toward the XO at 50 microg/mL. Isoorientin, isoscoparin, swertiajaponin, isoorientin 2' '-O-rhamnoside, orientin, chlorogenic acid, and caffeic acid were isolated and identified by spectroscopic methods. Isoorientin and orientin presented similar activities toward the DPPH (IC(50): 9-10 microM) and inhibited lipid peroxidation by 70% at 100 microg/mL. Caffeic and chlorogenic acid were active superoxide anion scavengers with IC(50) values of 68.8 and 54.2 microM, respectively, and a strong effect toward DPPH. Caffeic acid inhibited lipid peroxidation by 85% at 100 microg/mL.     

Diversity in swordbean (Canavalia gladiata (Jacq.) DC.) collected from Tamil Nadu, India

Eight accessions of swordbean (Canavalia gladiata (Jacq.) DC.) were collected from eight agroclimatic regions of Tamil Nadu, India. A portion of the collected seeds of accessions will be deposited in NBPGR, New Delhi. The most pronounced differences in agrobotanical characters were observed in seed germination percentage, plant height, number of branches per plant, number of leaves (180th day) per plant, leaf area (150th day), early flowering, fertility index and 100-seed-weight. Differences in the contents of crude protein and crude lipid in the seeds of different accessions also appeared to be significant. Performance of Lowerkodiyar and Mundanthurai accessions under test conditions was superior and suggested that breeders might exploit the genome of these accessions in current pulse crop improvement programmes.     

Identification and quantification of polyphenolic compounds in Longan (Euphoria longana Lam.) fruit

Regular consumption of fruit and vegetables is associated with a lower risk of some chronic diseases including various forms of cancer and cardiovascular diseases. The health-promoting potential of these foods may be due, in part, to the phytochemical bioactive compounds present in the plants. Fruit of Euphoria longana Lam. (longan) are consumed throughout Asia and are a major crop in Thailand. In the present study phytochemicals were extracted with 70% methanol from peel, pulp, and seed tissues of longan fruit, and the major components were identified as gallic acid, corilagin (an ellagitannin), and ellagic acid. A high-through-put reversed phase HPLC method was developed to determine the content of these three compounds in different parts of the longan fruit and among different cultivars. The analyses showed that there was a large variation in the contents of gallic acid, corilagin, and ellagic acid in different plant tissues and cultivars. Seed contained the highest levels of the three phenolics, and pulp contained the lowest. Among commercial cultivars, Biewkiew and Edor contained the highest levels of gallic and ellagic acid while Srichompoo contained the highest content of corilagin. These three cultivars may be used in directed breeding and cultivation programs and to develop concentrated longan seed extracts to promote good health. Utilization of this byproduct material will support the use of thousands of tons of waste longan seeds after the production of canned longan pulp.     

Formation of aroma-active strecker-aldehydes by a direct oxidative degradation of Amadori compounds

alpha-Dicarbonyls, generated by sugar degradation, catalyze the formation of the so-called Strecker aldehydes from alpha-amino acids. To check the effectiveness of Amadori compounds (suggested as important intermediates in alpha-dicarbonyl formation from carbohydrates) in Strecker aldehyde formation, the amounts of phenylacetaldehyde (PA) formed from either an aqueous solution of L-phenylalanine/glucose or the corresponding Amadori compound N-(1-deoxy-D-fructosyl-1-yl)-L-phenylalanine (ARP-Phe) were compared. The results revealed the ARP-Phe as a much more effective precursor in PA generation. On the contrary, a binary mixture of glucose/phenylalanine yielded preferentially phenylacetic acid, in particular, when reacted in the presence of oxygen and copper ions. Further model experiments gave evidence that a transition-metal-catalyzed oxidation of the ARP-Phe by air oxygen into the 2-hexosulose-(phenylalanine) imine is the key step responsible for the favored formation of phenylacetaldehyde from the Amadori compound. This mechanism might explain differences in the ratios of Strecker aldehydes and the corresponding acids depending on the structures of carbohydrate degradation products involved.     

Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis

Volatile organic compounds (VOCs) in fermented honeybush, Cyclopia subternata, were sampled by means of a high-capacity headspace sample enrichment probe (SEP) and analyzed by gas chromatography-mass spectrometry (GC-MS). Stereochemistry was determined by means of enantioselective GC-MS with derivatized β-cyclodextrin columns as chiral selectors. A total of 183 compounds, the majority of which are terpenoids (103; 56%), were identified by comparing their mass spectra and retention indices with those of reference compounds or tentatively identified by comparison with spectral library or literature data. Of these compounds, 37 were determined by gas chromatography-olfactometry (GC-O), using detection frequency (DF) and aroma extract dilution analysis (AEDA), to be odor-active (FD ≥ 2). (E)-β-Damascenone, (R/S)-linalool, (E)-β-damascone, geraniol, (E)-β-ionone, and (7E)-megastigma-5,7,9-trien-4-one were identified with the highest FD factors (≥512). The odors of certain compounds, that is, (6E,8Z)-megastigma-4,6,8-trien-3-one, (6E,8E)-megastigma-4,6,8-trien-3-one, (7E)-megastigma-5,7,9-trien-4-one, 10-epi-γ-eudesmol, epi-α-muurolol, and epi-α-cadinol, were perceived by GC-O assessors as typically honeybush-like.     

Identification of bitterness-masking compounds from cheese

Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds.     

微曝气生态浮床水芹吸收NP的特性及其对系统去除NP贡献的研究

针对污染河水黑臭缺氧、NH4^＋—N含量高等问题,研发了一种“漂浮载体悬挂弹性生物膜填料＋水生植物并辅以人工微曝气系统”的微曝气生态浮床系统,以漂浮植物水芹为例研究了系统中水芹对N、P的吸收特性和去除作用。结果表明,随着水芹的生长其生物量干重显著增加,生长80d左右时总生物干重在2497．2—3144．4g·m^-2之之间,上、下部生物量比平均为13．4。不同部位水芹N、P的含量不同,总的趋势为含N量叶〉根〉茎,含P量茎〉根〉叶。不同生长时间水芹N、P含量及其吸收速率不同：随着水芹的生长,组织内N、P含量逐渐降低,N的吸收速率总趋势为60-80d〉35-60d〉1-35d,P的吸收速率总趋势为35-60d〉1-35d〉60-80d。而随着水芹的生长吸收N、P的总量却在逐渐增加,吸收N的总量从17．69g·m^-2增加到61．66g·m^-2,吸收P的总量从4．99g·m^-2增加到13．55g·m^-2,这主要取决于自身的生物量和N、P的含量。水芹对N、P的积累主要集中在上部,分别占N、P吸收总量的92．2％-93．4％、92．5％～93．1％。水芹生长35、60、80d时,吸收N量占系统TN去除量的比率分别为4．50％、6．06％和6．87％,水芹对P的吸收量分别占系统去除P总量的18．53％、26．82％、22．00％。水芹对N、P的吸收仅是微曝气生态浮床净化系统去除N、P的一个途径,但水芹根际微生物的作用不可忽视。     

Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.)

The volatile compounds formed in slapped and crushed young leaves of Japanese pepper (Xanthoxylum piperitum DC.) were compared with those of intact leaves by using a dynamic headspace gas analysis combined with GC-MS in an on-line system, together with the results of a sensory evaluation. The results indicated that the factors influencing the aroma note were mainly the constituent oxygenated monoterpenes and C(6) compounds and the quantity of terpene hydrocarbons. To clarify the formation mechanism for the aroma, the activities of lipoxygenase and beta-D-glucosidase were investigated. The results revealed that the hydrolysis of glycosides and the degradation of unsaturated fatty acids both played an important role in the formation of the major aroma compounds in young leaves of Japanese pepper.     

The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas

Differences in the compositions of volatiles from dried omija fruits (Schisandra chinensis Baillon) cultivated in different areas (Mungyeong, Jangsu, Jechon, and Hoengseong) in South Korea were determined by applying principal component analysis to gas chromatography-mass spectrometry data sets. Quantitative assessments revealed that terpene hydrocarbons, such as germacrene D, β-selinene, α-ylangene, β-elemene, α-selinene, and (E)-β-farnesene, were the main volatiles in all omija fruit samples. On the other hand, (E)-β-ocimene, calarene, (E)-β-farnesene, β-selinene, nonanal, 2-methylbutanoic acid, benzoic acid, 2,3-butanediol, and phenethyl alcohol were the major volatile components that contributed to the discrimination between omija fruit samples from the four cultivation areas. In addition, aroma-active compounds in four dried omija fruits were investigated and compared by gas chromatography-olfactometry using aroma extract dilution analysis. (E)-β-Ocimene (floral and herbaceous), α-pinene (pine-like and woody), hexanal (cut grass-like), 5-methylfurfural (burnt sugar-like and sweet), and α-terpinene (minty, green, and fresh) were important aroma-active compounds in all omija samples. Interestingly, the flavor dilution factors of most aroma-active compounds were lower for omija sample cultivated in Hoengseong than for those cultivated in Mungyeong, Jangsu, and Jechon.     

Purification of alkylamides from Echinacea angustifolia (DC.) Hell. Roots by high-speed countercurrent chromatography

High-speed countercurrent chromatography (HSCCC) was used for the separation of alkylamides from the roots of Echinacea angustifolia (DC.) Hell. For this purpose, the alkylamides were extracted with hexane and subjected to semipreparative HSCCC using a two-phase solvent system consisting of n-hexane, ethyl acetate, methanol, and water (4:1:2:1). The lower aqueous phase was used as the mobile phase at a flow rate of 3 mL/min and a rotary speed of 1000 rpm. This procedure led to the isolation of four pure alkylamides, that is, dodeca-2E,4E,8Z,10E/Z-tetraenoic acid isobutylamide (38.9 mg, 97% purity), dodeca-2E,4E,8Z-trienoic acid isobutylamide (4.4 mg, 92% purity), dodeca-2E,4E-dienoic acid isobutylamide (3.2 mg, 99% purity), and dodeca-2E,4E-dienoic acid 2-methylbutylamide (0.3 mg, 92% purity). The identity and purity of the isolated alkylamides were confirmed by LC-ESI-MS and (1)H NMR and (13)C NMR data. To the best of the authors' knowledge, this is the first report of dodeca-2E,4E-dienoic acid 2-methylbutylamide in E. angustifolia roots.     

Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey

Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography-olfactometry (GCO) of decreasing headspace samples (GCO-H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), and (E)-beta-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol.