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- 저자 : Nairui Huo (검색결과 3 건)
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Yingchun Zhu,Kunsheng Zhang,Lizhen Ma,Nairui Huo,Hua Yang,Jiaomin Hao 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
Sensory, physicochemical, and microbiological changes of channel catfish patties stored under controlled freezing-point storage (CFPS) conditions at −1.5℃ for 10 weeks were analyzed to determine useful parameters for freshness evaluation and shelf-life determination. The sensory parameters of aerobic mesophilic and psychrophilic bacterial counts, physicochemical parameters of thiobarbituric acid, total volatile basic nitrogen, chewiness, ATP-ase activity, and the lightness parameter L* were correlated with storage time. Vacuum-packaged patties containing a cryoprotectant, natural antioxidants, and an antimicrobial mixture stored at −1.5℃ exhibited an extended shelf-life from a conventional 1-2 weeks to 6 weeks. Parameters that were correlated with storage time can be used as indicators of quality degradation of patties. CFPS combined with vacuum packaging offers an effective approach to extension of catfish product shelf-life.
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Multi-Residue Analysis of Fipronil and Its Metabolites in Eggs by SinChERS-Based UHPLC-MS/MS
Han, Keguang,Hua, Jin,Zhang, Qi,Gao, Yuanhui,Liu, Xiaolin,Cao, Jing,Huo, Nairui Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.1
A method for simultaneous detection of fipronil (F) and its metabolites fipronil desulfinyl (FD), fipronil sulfide (FS), fipronil sulfone (FSO) in chicken eggs was applied and validated. It includes single-step, cheap, effective, rugged, safe-based method (SinChERS) for sample preparation and ultra high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS/MS) for chemical analysis. Results suggested that formic acid enhanced the recovery of 4 target residues and 1% supplementation to acetonitrile gained higher recoveries than that of 5%. SinChERS integrated extraction and clean-up steps into one, with shorter time (1.5 h) to operate and higher recoveries (97%-100%) than HLB, Envi-Carb-NH2 and quik-easy-cheap-effective-rugged-safe method (QuEChERS), and it consumed the smallest volume of extracting solvent (10 mL) as QuEChERS. Quantitative analyses using external standard method suggested the linear ranges of 4 target compounds were 1-20 ㎍/L with R2 >0.9947. The limit of detection (S/N>3) and quantification (S/N>10) were 0.3 ㎍/kg and 1 ㎍/kg. Recoveries ranged from 89.0% to 104.4%, and the relative standard deviations (n=6) at 1, 10, and 20 ㎍/kg were lower than 6.03%. Thirty batches of domestic eggs (500 g each) were detected by the established SinChERS-based UHPLC-MS/MS and no target residues were detected in all samples. The method developed in this study is a rapid, sensitive, accurate and economic way for multi-residue analysis of fipronil and its metabolites in eggs.
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Keguang Han,Jing Cao,Jinghui Wang,Jing Chen,Kai Yuan,Fengping Pang,Shaopeng Gu,Nairui Huo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.6
Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase Ca2+ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated Ca2+ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% L. helveticus and incubated for 29.4 h at 36℃, Ca2+ content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of L. helveticus reached to 1.1×1010 CFU/mL. Results of Pearson correlation analysis demonstrated that LAB viable counts, Ca2+ levels, obtaining rates of oligopeptide and the yield of polypeptide were positively correlated with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, L. helveticus fermentation can further boost the release of free Ca2+ and oligopeptide, enhance the antioxidant ability of SBH. The L. helveticus fermented SBH can be developed as a novel functional dietary supplement product.
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