Comparison of Determination Methods of Saccharides in Polygonatum cyrtonema and Optimization of Its Wine- steaming Technology / 中国药房

OBJECTIVE：To compare the methods for the con tent determination of polysaccharide and reducing sugar in Polygonatum cyrtonema， and to optimize the wine-steaming technology of P. cyrtonema . METHODS ： The contents of polysaccharide in P. cyrtonema were determined by anthrone-sulfuric acid method and phenol-sulfuric acid method. The contents of reducing sugar in P. cyrtonema were determined by anthrone-sulfuric acid method ， phenol-sulfuric acid method and 3， 5-dinitrosalicylic acid （DNS）method，respectively. Taking appearance and property scores of processed products ，the contents of polysaccharide，reducing sugar and total sugar as indicators ，the amount of alcohol added ，steaming time and moistening time as factors，the wine-steaming technology of P. cyrtonema was optimized by Latin square design. The contents of polysaccharide ， reducing sugar and total sugar were compared before and after steaming. RESULTS ：The linear ranges of polysaccharide and reducing sugar obtained by anthrone-sulfuric acid method were both 0.006 6-0.033 mg/mL（R2＝0.999 9）. RSDs of precision ， stability（90 min）and reproducibility tests were all lower than 3％ and 2％，respectively. Average recoveries were 99.75％（RSD＝ 0.48％，n＝6）and 103.40％（RSD＝1.25％，n＝6），respectively. The linear ranges of polysaccharide and reducing sugar obtained by phenol-sulfuric acid method were both 0.002 5-0.025 mg/mL（R2＝0.999 2）. RSDs of precision ，stability （90 min） and reproducibility tests were all lower than 5％ and 6％，respectively. Average recoveries were 112.80％（RSD＝2.36％，n＝6）and 99.20％（RSD＝3.47％，n＝6）. The linear range of reducing sugar obtained by DNS method was 0.01-0.18 mg/mL（R2＝0.999 9）. RSDs of precision ，stability（90 min）and reproducibility tests were all lower than 2％. Average recoveries was 96.95％（RSD＝ 1.19％，n＝6）. The optimal wine-steaming technology of P. cyrtonema included the amount of alcohol added of 20％，moistening time of 2 h and steaming time of 7 h. RSDs of average contents of polysaccharide ，reducing sugar and total sugar in wine-steamed products were all lower than 3％ in 3 times of validation tests （n＝3）. The average contents of polysaccharide ，reducing sugar and total sugar in 4 batches of P. cyrtonema were 16.3％，11.2％ and 27.4％；those of 4 batches of wine-steamed products were 3.4％， 61.0％ and 64.4％，respectively. CONCLUSIONS ：The anthrone- ） sulfuric acid method is the best for the determination of poly- saccharide in P. cyrtonema ；DNS method is the best for the pandongmei1228@126.com determination of reducing sugar in P. cyrtonema. The content ofpolysaccharide in wine-steamed products is decreased signifi- cantly，while the contents of reducing sugar and total sugar are increased significantly.

Enzymatic hydrolysis of carbohydrates in by-products of processed rice / Hidrólise enzimática de carboidratos em coprodutos do arroz beneficiado

ABSTRACT: Over post-harvest steps of rice, from pre-cleaning to processing, a large amount of by-product is generated. Some of these by-products, due to their high starch and fiber content can be used in ethanol production. The objective was to evaluate the effect of enzymatic hydrolysis conditions on the production of reducing sugars, from pre-cleaning residue and type III paddy rice, as well as the effect of the pre-treatment of its fibers, targeting the use of these residues in ethanol fuel production. The proximate analysis was performed, followed by the pre-treatment of samples. Enzymatic hydrolysis was conducted in two ways: using one enzyme at a time or applying them simultaneously. The starch content was 41.18 and 53.41%; the fibers were 30.44 and 23.39%, of which 6.53 and 4.41% were lignin, for the pre-cleaning residue and paddy rice, respectively. Alkaline pre-treatment reduce lignin content by 47.94 and 18.23% for the pre-cleaning residue and type III paddy rice, respectively. Hydrolysis efficiency was 22.61 and 15.32% for the cellulase enzyme, and 82.18 and 87.07% for the amylolytic enzymes in the pre-cleaning residue and type III paddy rice, respectively. The hydrolysis with the separated enzymes presented higher reducing sugar yields. Therefore, the pre-cleaning residue and type III paddy rice can be used for ethanol production by its enzymatic hydrolysis, aiming to add value and to increase the sustainability of the rice production chain.

RESUMO: Durante o processamento do arroz são gerados grandes volumes de resíduos, desde a pré-limpeza até o beneficiamento. Alguns destes resíduos, por apresentarem elevado teor de amido e fibras, podem ser utilizados na produção de etanol. O objetivo foi avaliar a viabilidade técnica do resíduo da pré-limpeza e do arroz em casca tipo III como matéria-prima para a produção de etanol, a partir da hidrólise enzimática. Foi analisada a composição centesimal dos resíduos e, em seguida, o pré-tratamento. A hidrólise enzimática foi realizada por dois procedimentos, o primeiro com as enzimas separadas e o segundo com as enzimas atuando simultaneamente. O teor de amido foi de 41,18 e 53,41%; de fibras 30,44% e 23,39%, dentre as quais 6,53 e 4,41% foi de lignina, para o resíduo da pré-limpeza e o arroz em casca, respectivamente. Com o pré-tratamento alcalino, a lignina reduziu em 47,94 e 18,23% para o resíduo da pré-limpeza e para o arroz em casca tipo III, respectivamente. A eficiência da hidrólise foi de 22,61 e 15,32% para a enzima celulase, e 82,18 e 87,07% para as enzimas amilolíticas no resíduo da pré-limpeza e no arroz em casca tipo III, respectivamente. A hidrólise com as enzimas separadas apresentou maior rendimento em açúcar redutor. Sendo assim, o resíduo da pré-limpeza e o arroz em casca do tipo III podem ser considerados matérias-primas viáveis para produção de etanol, visando agregação de valor e o aumento da sustentabilidade na cadeia produtiva do arroz.

Lytic polysaccharide monooxygenase of soil actinomycete with potential use for lignocellulose biodegradation

Aims@#Lytic polysaccharide monooxygenase (LPMO) is an enzyme capable of cleaving glycoside bonds of recalcitrant polysaccharides through an oxidative mechanism. LPMO activity, in synergy with hydrolytic enzymes, increases the production of monomer sugars from the biodegradation of lignocellulose. This study was aimed at evaluating actinomycete S2 strain LPMO activity based on the release of xylose as one of reducing sugar and hydrogen peroxide (H2O2) in the course of lignocellulosic biodegradation. @*Methodology and results@#The oxidation activity of LPMO from actinomycete S2 strain was measured by using the substrate of Avicel supplemented with ascorbic acid and copper ions (Cu2+) to identify its effect on the release of xylose as one of reducing sugar. The optimum incubation time for the LPMO production was also conducted. Further, H2O2 quantitative analysis was performed as by-product of LPMO activity and 16S rRNA gene sequence of actinomycete S2 strain were subsequently determined. We found that supplementation of 1 mM ascorbic acid and 0.2 mM Cu2+ increased xylose as one of reducing sugar production by up to 5-fold from 255.03 to 1290 μg/mL after an optimal incubation period of 6 days. Based on H2O2 production, the LPMO activity of actinomycete S2 strain was 0.019 ± 0.001 U/mL. There is likelihood that LPMO activity derived from actinomycete S2 strain has a synergistic effect with the activity of other lignocellulose-degrading enzymes. This actinomycete showed 99% similarity to the 16S rRNA gene sequence of Streptomyces avermitilis strain EAAG80. @*Conclusion, significance, and impact of study@#LPMO enzyme activity from actinomycete S2 strain as determined by the production of reducing sugar and H2O2 was greatly increased by supplementation with ascorbic acid as an electron donor and Cu2+ ions. To the best of our knowledge, this is the first elucidation of LPMO activity from an indigenous Indonesian actinomycete.

Correlation analysis of color change and Maillard reaction during processing of Gardeniae Fructus Praeparatus / 中国中药杂志

The chromaticity space parameters of the samples during the processing of Gardeniae Fructus Praeparatus(Jiaozhizi in Chinese herbal name, JZZ) were measured by the visual analyzer to analyze the color variation rule during the processing of JZZ, and the content changes of total reducing sugar, total amino acid and 5-hydroxymethylfurfural(5-HMF) related to Maillard reaction were measured. Pearson correlation analysis and linear regression analysis of the data were carried out by SPSS 24.0 software. The experimental results showed that the objective coloration of the samples in the processing of JZZ was basically consistent with the traditional subjective color judgment; the contents of total reducing sugar and total amino acids showed a decreasing trend during the processing of JZZ, and the content of 5-HMF showed an increasing trend, which was in line with Maillard reaction law. Pearson correlation analysis results showed that there was a significant correlation between the chromaticity space parameters L~*(lightness value), a~*(red green value), b~*(yellow blue value), E~*ab(total color value) and the contents of total reducing sugar, total amino acid and 5-HMF(P<0.01), among which the values of L~*, a~*, b~*, E~*ab were positively correlated with the contents of total reducing sugar and total amino acid, and negatively correlated with the contents of 5-HMF. The results of linear regression analysis also showed that these two were highly correlated. In this study, by establishing the correspondence relationship between the color change of JZZ processing and Maillard reactants, wecan not only provide a basis for the objective digital expression of subjective color of JZZ, but also provide a reference for explaining the processing mechanism of JZZ from a new perspective.

Analysis of physicochemical and sensory parameters of wine produced from Carica papaya

Wine is one of the most ancient beverages and it consists of a complex mixture of alcohol, sugars, aldehydes,tannins, pectins, vitamins, minerals, and organic acids formed by the action of Saccharomyces cerevisiae onfruit juices. Papaya (Carica papaya) is a common plant originally from South America and grown mainly inAsian and African countries. In the present study, C. papaya fruit pulp was used for the production of wineunder controlled fermentation using S. cerevisiae. The physicochemical parameters such as pH, yeast cellcount, specific gravity, carotenoid content, and alcohol content were observed during the study. The analysiswas done once every 5 days. Fourier Transform Infrared Spectroscopy analyses of wine and unfermented fruitjuice samples also were carried out. During fermentation, the pH was changed from 5.1 to 4.4. The initial valueof yeast cell count during the fermentation process was 8.5×106 cells/ml, later it attained the maximum valueof 9.53×106 cells per ml on the 5th day. It then gradually decreased to a final value of 2.92×106 cells/ml on the20th day. The specific gravity was initially 1.1573 and it decreased to 1.1483. Carotenoid content was 0.034mg/ml on the first day and it increased to 0.279 mg/ml. Alcohol content of papaya was found to be increasedduring the course of fermentation. It was estimated as 3.01% on the 5th day and it increased to 10.11% on the20th day. The overall point for the sensory analysis was 4.8.

Assessment of Leuconostoc spp. invasion in standing sugarcane with cracks internode

Aim: The post-harvest deterioration is most vexing problems of sugar industry and these losses due to Leuconostoc spp. cause enormous depreciation in cane tonnage and recovery. Thus, the objective of this study was to assess the invasion of Leuconostoc spp. in sugarcane. Methodology: Single internode is divided in three layers, viz., rind, first half and second half. Leuconsotoc spp. was grown and identified on specific growth media using juice from three portions of both the internodes (with cracks and without cracks) separately. Total Leuconostoc load, bacterial characterization, total soluble solids (TSS), reducing sugars (RS) and dextran were also determined. Results: The results revealed that cracked portions were incurred with Leuconostoc, however, rind layer had highest load followed by first half than the second half. More RS, high TSS and dextrans were quantified in cracked internode than without crack internode. Rind layer reported to have high RS, TSS and dextrans than the other portions. Interpretation: Canes possessing cracks had higher invasion of Leuconostoc spp., RS and dextran content than the ones lacking cracks leading to higher loss in sucrose content. Thus, there is a need to control these bacteria in sugarcane, especially in standing canes.

Optimization of Processing Technology of Nine Steaming Nine Drying of Rehmannia glutinosa by Multiple Indexes Comprehensive Balance Method-Orthogonal Test / 中国药房

OBJECTIVE:To optimize the processing technology of nine steaming nine drying of Rehmannia glutinosa. METH-ODS:L9(34) orthogonal experimental design was adopted to investigate the effects of the amount of added wine,steaming time and drying way on processing technology using the content and property of 5-hydroxymethyl furfural,acteoside,reducing sugar wa-ter extract,and character score as indexes. Comprehensive balance method was used for result evaluation,and optimized technolo-gy was validated. RESULTS:The optimized processing condition was as follows as the amount of added yellow wine 40%,steam-ing for 9 times,lasting for 6 h each time,blast drying at 70 ℃. Average value of each factor in validation test was 4.030 mg/g, 0.117 mg/g,0.376 7 g/g,0.733 g/g and 9.0 points,respectively. Their RSDs were 1.78%,2.9%,1.54%,2.13% and 0.1%(n=3). CONCLUSIONS:Optimized technology is reasonable and controllable in product quality,and can provide reference for quality control study of nine steaming nine drying of R. glutinosa.

Study on Determination of Main Components in Honey by Near-infrared Spectroscopy / 世界科学技术-中医药现代化

This study was aimed to establish a fast determination method of main components in honey. Honey samples from difference production bases were used as study objects. Transmission and reflection spectra of different honey samples were collected with the Fourier transform near infrared spectrometer. The main components in honey (moisture content, fructose content, glucose content and reducing sugar content) were detected by the near infrared quantitative analysis technique. The near infrared quantitative analysis models of moisture content, fructose content, glucose content and reducing sugar content in honey were established by the partial least squares (PLS). The results showed that the correlation coefficient (r) of the moisture content, fructose content, glucose content and reducing sugar content in honey were 0.997 25, 0.973 90, 0.927 94 and 0.952 68, respectively. The root mean square error of prediction (RMSEP) were 0.165 (%), 0.564 (%), 1.300 (%) and 1.270 (%), respectively. It was concluded that determination of main components in honey by the near-infrared spectroscopy technology was a fast and nondestructive determination method with high accuracy, which can be used in the quantitative detection of main components in honey.

Studies on Akamu, a traditional fermented maize food / Estudios en Akamu, una comida tradicional de maiz fermentado

Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus amylovorus, Pseudomonas aeruginosa, Pseudomonas alkaligenes, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Candida tropicalis, Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger, Penicillium citrinum, Rhizopus micros-porus and Rhizopus oligosporus. Within 24 h, lactobacilli and aerobic mesophilic bacteria accounted for a major portion of the total microflora. The lactobacilli numbers increased from 1.6 x107 cfu/g after24 h to 7.1 x108 cfu/g after 72 h. Total aerobic mesophilic bacteria increased from 2.5 x109 cfu/g after 24 h to 4.2 x108 cfu/g after 72 h. Enterobacteriaceae count decreased from 6.3 x 103 cfu/g after 24 h to 2.5x102 cfu/g after 72 h, although this level remained significantly high for a finished food product. Yeasts increased steadily and reached 6.8 x105 cfu/g after 72 h. Mould counts decreased from 6.3 x103 cfu/g after 24 h to 1.3 x102 cfu/g after 72 h. Moulds were largely responsible for amylolytic activity in pure culture. Fermentation caused a general decrease in pH from 6.6 to 3.9 after 72 h and titratable acidity increased from 0.48 to 0.79 after 72 h. Starch concentration decreased from 68 g/100 g to 37.4 g/100g. Protein and reducing sugar concentrations increased from 12.8 g/100 g to 18.5 g/100 g and from 5.3 g/100 g to 17.6 g/100 g, respectively. The types and numbers of microorganisms isolated from akamu could pose a health risk to consumers especially where this food product is used as a weaning product for infants.

Se estudiaron las propiedades microbiológicas y fisicoquímicas del akamu, un alimento fermentado a base de maíz. Se midió la población microbiológica, el pH, la acidez por titulación, azúcar y almidón durante la fermentación. La microflora inicial consistía en una mezcla heterógenea de microrganismos denominados Lactobacillus delbruecki, Lactobacillus plantarum, Lactobacillus fermentum, Lactoba-cillus amylovorus, Pseudonomas aeruginosa, Pseudomonas alkaligenes, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Candida tropicvallis, Saccharomyces cerevisiae,Aspergillus oryzae, Aspergillus niger, Penicillium citrinum, Rhizopus microsporus y Rhizopus oligosporus. Al cabo de 24 horas, las bacterias lactobacillus y mesofílicas aeróbicas formaron una parte importante de la microflora total. Las bacterias lactobacilli aumentaron a 1.6 x107 cfu/g a las 24 horas y al cabo de 72 horas a 7.1 x 10 8 cfu/g. El total de bacterias mesofílicas aeróbicas aumentaron desde 2.5 x 109 en 24 horas y a 4.2 x 10 8 a las 72 horas. El recuento de enterobacterias disminuyó de 6.3 x 103 en 24 horas a 2.5x 102 cfu/g a las 72 horas, aunque este nivel permaneció significativamente alto para un producto alimentario final. Las levaduras aumentaron en forma significativa y alcanzaron un rango de 6.8 x 105 a las 72 horas. Los recuentos de hongos disminuyeron desde 6.3 x 103 cfu/g a las 24 horas a un rango de 1.3 x 102 cfu/g a las 72 horas. Los hongos fueron responsables de la actividad amilolitica en el cultivo puro. La fermentación provocó una disminución general en el pH desde 6.6 a 3.9 a las 72 horas y la acidez por titulación aumentó a 0.48 a 0.79 a las 72 horas. La concentración de almidón disminuyó desde 68 g/100 g a 37.4 g/100 g. Las concentraciones de proteínas y azúcar reducida aumentaron desde 12.8 g/100 g a 18.5 g/100 g y desde 5.3 g/100 g a 17.6 g/100 g respectivamente. Los tipos y cantidades de microrganismos aislados del akamu suponen un riesgo sanitario para los consumidores especialmente dado que este producto es utilizado como una formula láctea para lactantes.

Production of Acrylamide via the Long-Term Incubation of Asparagine and Reducing Sugar Solutions at 37°C / 日本補完代替医療学会誌

In this study, we examined whether AA can be produced in Fru + Asn and Glc + Asn solutions that are incubated at 37°C for a long time. Acrylamide was observed in both solutions at pH 7.4 and pH 12.0. The Fru + Asn group became a deeper brown, but had a lower AA production rate than the Glc + Asn group at each pH. This suggests the presence of an acrylamide production pathway different from those in related high-temperature processes. Moreover, the generation of acrylamide at pH 7.4 in the Glc + Asn solution at 37°C suggests that acrylamide can be produced as an advanced glycation end product in the living body.<br>

Effects of fertilizer application to sweet corn (Zea mays.) grown on sandy soil.

In our experiment we tried to find out what kind of eventual changes in the environment and in plant chemical composition occurred in response to different fertilizer treatments applied to sweet corn (Zea mays convar. saccharata) grown on sandy soil with low humus content. The ploughed layer contained <1% CaCO3 and around 1% humus. The soil was very well supplied with P, well supplied with K, Mg, Mn and Cu, and weakly supplied with N and Ca. The treatments were planned in accordance with the recommendations, with a planned unhusked ear yield of 16 tons per hectare, of the new environmental friendly advisory system recently elaborated for field vegetable crops in Hungary. The treatments applied included: G1 (blank control) N0P0K0, G2 N222.5 P22.2 K143, G3 N445 P22.5 K143, G4 N222.5 P22.5 K143, G5 N222.5 P22.5 K286, G6 N222.5 P22.5 K143+Mg1.52. According to our findings, of the composition parameters of the grains of the treatments with no fertilizer application, the invert and reducing sugar contents (4.42%, respectively 2.59% relative to fresh weight-1) in grains were the highest among the treatments. The same conclusion was drawn on the K 120.2, Mg 13.3, Fe 0.24, Cu 0.66 mg 100 g-1 grain dry weight levels among minerals. In the case of the basic treatment (G2) recommended by the advisory system we obtained favourable results for the measured parameters, including yields. Invert and reducing sugar contents were (3.26% respectively 1.97% relative to fresh weight-1), and mineral contents K 101.9; Mg 11.8; Fe 0.21; Cu 0.56 mg 100 g-1 dry weight. In the grains, no translocation of toxic elements was observed in response to the direct or indirect effect of the treatments.

Study on the preparation of the saccharification kochujang with retrogradated starch food and changes in physiochemical properties during the aging

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than T3 and T2 at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for T3 over T0, T1, T2.

Effect of ethrel treatment on the postharvest changes in the turnover of ascorbic acid and reducing sugar in Achras sapota fruits.

There was a definite relationship between growth and ascorbic acid content in Achras sapota. Increase in ethrel concentration from 250 ppm to 500 ppm hastened early ripening and increased the amount of reducing sugars but depleted the ascorbic acid content. Other aspects of ascorbic acid turnover viz. ascorbigen, bound form of ascorbic acid, ascorbic acid utilization, net ascorbic acid bound and ascorbic acid oxidase were also studied.