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Cai C.,Guangdong Pharmaceutical University | Gao Y.,Guangdong Pharmaceutical University | Liu Y.,Henan Province Product Quality Supervision and Inspection Center | Zhong N.,Guangdong Pharmaceutical University | Liu N.,Shaanxi University of Science and Technology
Food Chemistry | Year: 2016

In this study, Candida antarctica lipase B (CALB) was immobilized on SBA-15 with three pore diameters. CALB loading was found increased with CALB concentration increasing from 20.3 to 80.12 μg/ml. Higher CALB loading was observed from SBA-15 with pore diameters at 8.1 nm (SBA-15(8.1)), yet highest hydrolytic activity was found at SBA-15(12.5). Thermal stability of the immobilized CALB (SBA-15-CALB) samples was greatly influenced by their water content, after 4 h storage at 70 °C, 8.93 and 67.4% of the initial activity was observed from SBA-15-CALB samples with water content at 9.23 and 3.22% respectively. The SBA-15-CALB samples were then used in glycerolysis of corn oil, and 53.6 wt% of diacylglycerols was obtained after optimization. The operational stability was tested, and after 5 consecutive applications, 92.5 and 80.3% of the initial glycerolysis activity was remained respectively from SBA-15(6.6)-CALB and SBA-15(12.5)-CALB. Source


Li G.-H.,Henan University of Technology | Wang X.-Y.,Henan University of Technology | Zhao F.,Henan Province Product Quality Supervision and Inspection Center | Yang Y.,Henan University of Technology | Ren G.-W.,Henan University of Technology
Modern Food Science and Technology | Year: 2014

Grape seed oil with acid value of 15.12±0.016 mg KOH/g, was used as raw material, and the effects of chemical, physical and enzymatic deacidification on the content and kind of trans fatty acids in the grape seed oil were investigated. The changes of trans fatty acids content and acid value in different refined technologies were discussed. The acid values were reduced to 0.10±0.022 mg KOH/g, while the content of trans fatty acids increased by 0.31±0.0011% when chemical refined was employed. The optimal conditions of physical deacidification of the grape seed oil were deacidification temperature 240°C and time 8 h, under which the acid value of 0.13±0.018 mg KOH/g, and trans fatty acids content of 1.86% were obtained. The conditions of enzymatic esterification to deacidificate the grape seed oil were as follows: temperature 80°C, addition of glycerol 300% and enzyme 3% for 8 h. Under these conditions, the acid value declined to 2.36±0.026 mg KOH/g, while the content of trans fatty acids increased from 0.034±0.001% to 0.035±0.001%~0.041±0.0016%. Among the methods tested, the enzymatic esterification deacidification has the least influence on trans fatty acids content and followed by chemical refining. Source


Yang Y.,Henan University | Li G.-H.,Henan University | Zhao F.,Henan Province Product Quality Supervision and Inspection Center | Wang X.-Y.,Henan University
Modern Food Science and Technology | Year: 2014

In order to improve the quality of refined wheat germ oil, the degree of deterioration in the quality of wheat germ oil during chemical and physical refining was investigated. For the wheat germ oil processed by chemical refining, the acid value dropped to 0.18 KOH/(mg/g), the trans fatty acid content increased to 0.070% from an undetectable level in crude oil, and the tocopherol content decreased by 37.83%. For the physical refining of wheat gream oil, deacidification was conducted under a residual pressure of ≤60 Pa in a temperature range of 200~240℃ for 2~8 h. The acid value dropped to 5.49 KOH/(mg/g)~0.19 KOH/(mg/g), the trans fatty acid content was between 0.13% and 3.13%, the peroxide value ranged from 1.61 mmol/kg~4.33 mmol/kg, the anisidine value ranged from 13.76~59.3, and the tocopherol content decreased by 26.68%~85.90%. Comparison of the two refining processes revealed that the chemical refining process had less significant effects on the deterioration of wheat germ oil quality than the physical refining process, particularly in regard to preventing the increase in the trans fatty acid content, and the loss in vitamin E content among others. Therefore, chemical refining is suitable for functional and nutritious oils rich in unsaturated fatty acids, vitamin E, etc. ©, 2014, South China University of Technology. All right reserved. Source


He J.,Henan University of Technology | Chen S.,Henan University of Technology | Jiang Y.,Henan Province Product Quality Supervision and Inspection Center | Shen Y.,Henan University of Technology | And 4 more authors.
Journal of Separation Science | Year: 2012

A prepared molecularly imprinted polymer with ethyl p-hydroxybenzoate as template molecule was applied for the first time to a homemade solid-phase microextraction fiber. The molecularly imprinted polymer-coated solid-phase microextraction fiber was characterized by scanning electron microscopy and thermogravimetric analysis. Various parameters were investigated, including extraction temperature, extraction time, and desorption time. Under the optimum extraction conditions, the molecularly imprinted polymer-coated solid-phase microextraction fiber exhibited higher selectivity with greater extraction capacity toward parabens compared with the nonimprinted polymer-coated solid-phase microextraction fiber and commercial fibers. The molecularly imprinted polymer-coated solid-phase microextraction fiber was tested using gas chromatography to determine parabens, including methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, and propyl p-hydroxybenzoate. The linear ranges were 0.01-10μ/mL with a correlation coefficient above 0.9943. The detection limits (under signal-to-noise ratio of 3) were below 0.30μ/L. The fiber was successfully applied to the simultaneous analysis of three parabens in spiked soy samples with satisfactory recoveries of 95.48, 97.86, and 92.17%, respectively. The relative standard deviations (n=6) were within 2.83-3.91%. The proposed molecularly imprinted polymer-coated solid-phase microextraction method is suitable for selective extraction and determination of trace parabens in food samples. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source


Fu L.-L.,Zhengzhou University | Fu L.-L.,Henan Province Product Quality Supervision and Inspection Center | Jiang D.-G.,Zhengzhou University
Gao Xiao Hua Xue Gong Cheng Xue Bao/Journal of Chemical Engineering of Chinese Universities | Year: 2016

Thermodynamics of isopropyl palmitate synthesis via a two-step noncatalytic method including acylation and alcoholysis reactions was studied. The thermophysical properties of palmitic acid, palmitoyl chloride and isopropyl palmitate were calculated by Tyagi equation, Joback method and Yoneda method. ΔrHm θ, ΔrSm θ, ΔrGm θ, and Kθ were estimated and these data were analyzed at different temperatures. The results show that the acylation reaction is endothermic and difficult to achieve separately under standard conditions, while the alcoholysis reaction is exothermic and can be fully preceded separately. Considering the thermodynamics of the whole two-step reaction, the acylation reaction can happen following the approximate principle and Le Chatelier's Principle. © 2016, Editorial Board of “Journal of Chemical Engineering of Chinese Universities”. All right reserved. Source

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