样品经正己烷第一次萃取后,氮吹至干,再由乙腈-水第二次萃取,乙腈层经改进的QuEChERS方法净化,以0.1%(V/V)甲酸水溶液-乙腈为流动相梯度洗脱,C18色谱柱分离,HPLC-MS/MS多反应监测(MRM)模式测定,基质匹配外标法定量。结果表明,在9种基质...样品经正己烷第一次萃取后,氮吹至干,再由乙腈-水第二次萃取,乙腈层经改进的QuEChERS方法净化,以0.1%(V/V)甲酸水溶液-乙腈为流动相梯度洗脱,C18色谱柱分离,HPLC-MS/MS多反应监测(MRM)模式测定,基质匹配外标法定量。结果表明,在9种基质(葡萄、梨、甘蔗、黄瓜、芹菜、土豆、大豆、玉米、大米)中,噁唑酰草胺在1.0~50.0ng/mL范围内的线性关系均较好(r>0.999),定量限在0.5μg/kg~1.0μg/kg;在1.0、5.0、10.0μg/kg3个添加水平下,平均回收率为63.9%~113.7%,相对标准偏差(relative standard deviation,RSD)为1.0%~22.2%(n=6)。该方法快速、灵敏、简便、准确,可用于多种植源性食品中噁唑酰草胺农药残留的定性和定量检测。展开更多
<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent ...<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland </span><i><span style="font-family:Verdana;">i.e.</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Hungrii</span></i><span style="font-family:Verdana;"> (</span><i><span style="font-family:Verdana;">Brassica</span></i><span style="font-family:Verdana;"> leaves), </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> (Bamboo shoot) and </span><i><span style="font-family:Verdana;">Tsutuocie </span></i><span style="font-family:Verdana;">(Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constitu</span><span style="font-family:Verdana;">ent raw materials was done. Results indicated high amounts of protein in</span> <i><span style="font-family:Verdana;">Hungrii </span></i><span style="font-family:Verdana;">(34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg </span><span style="font-family:Ve展开更多
文摘样品经正己烷第一次萃取后,氮吹至干,再由乙腈-水第二次萃取,乙腈层经改进的QuEChERS方法净化,以0.1%(V/V)甲酸水溶液-乙腈为流动相梯度洗脱,C18色谱柱分离,HPLC-MS/MS多反应监测(MRM)模式测定,基质匹配外标法定量。结果表明,在9种基质(葡萄、梨、甘蔗、黄瓜、芹菜、土豆、大豆、玉米、大米)中,噁唑酰草胺在1.0~50.0ng/mL范围内的线性关系均较好(r>0.999),定量限在0.5μg/kg~1.0μg/kg;在1.0、5.0、10.0μg/kg3个添加水平下,平均回收率为63.9%~113.7%,相对标准偏差(relative standard deviation,RSD)为1.0%~22.2%(n=6)。该方法快速、灵敏、简便、准确,可用于多种植源性食品中噁唑酰草胺农药残留的定性和定量检测。
文摘<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland </span><i><span style="font-family:Verdana;">i.e.</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Hungrii</span></i><span style="font-family:Verdana;"> (</span><i><span style="font-family:Verdana;">Brassica</span></i><span style="font-family:Verdana;"> leaves), </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> (Bamboo shoot) and </span><i><span style="font-family:Verdana;">Tsutuocie </span></i><span style="font-family:Verdana;">(Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constitu</span><span style="font-family:Verdana;">ent raw materials was done. Results indicated high amounts of protein in</span> <i><span style="font-family:Verdana;">Hungrii </span></i><span style="font-family:Verdana;">(34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg </span><span style="font-family:Ve
