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Wyszukujesz frazę "hydroxymethylfurfural" wg kryterium: Temat


Wyświetlanie 1-5 z 5
Tytuł:
Chemical transformations of glucose in solutions for peritoneal dialysis after sterilization and during storage
Autorzy:
Hudz, Nataliia
Wieczorek, Piotr
KORZENIOWSKA, Karolina
Powiązania:
https://bibliotekanauki.pl/articles/895563.pdf
Data publikacji:
2018-08-31
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
peritoneal dialysis
5-hydroxymethylfurfural
4-dideoxyglucosone-3-ene
Opis:
Abstract: The objective of this work was to estimate glucose degradation products (GDPs) in solutions for peritoneal dialysis (PD) including glucose and sodium lactate based on the change of pH and absorption in UV. Spectrophotometric and pH-metric methods were used to measure glucose degradation and transformation of GDPs in laboratory-made solutions after heat sterilization and during storage. Mechanism of transformations of GDPs in the sterilized solutions for PD during storage and spectral characteristic of 5-HMF were studied. Common features for all the batches of the tested solutions for PD after heat sterilization were reduced pH, increase in the absorbance in the range 200-350 nm and the appearance of λmax at 274-283 nm. This indicated that 3,4-dideoxyglucosone-3-ene (3,4-DGE) and 5-hydroxymethylfurfural (5-HMF) had been formed during heat sterilization. Hypsochromic shift relative to the 5-HMF was explained by a spectral interference of levulinic acid having λmax at 266 nm. The change of pH after sterilization depended on the initial pH (before sterilization) and glucose concentration. During storage at room temperature hypsochromic or slight batochromic shift was observed. The absorbance at 228-230 nm diminished while that at λmax 270.5-280 nm was slightly reduced or even increased depending on the composition of a solution and time of storage. It was established that 5-HMF had two absorption maxima at the wavelengths of 228-229 and 283-284 nm in water medium and the absorbance of 5-HMF at 284 nm followed Beer’s law very well in the range of concentration of 1.91-9.85 mg/L.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2018, 75, 4; 875-883
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
A facile and effective method for preparation of 2.5-furandicarboxylic acid via hydrogen peroxide direct oxidation of 5-hydroxymethylfurfural
Autorzy:
Zhang, S.
Zhang, L.
Powiązania:
https://bibliotekanauki.pl/articles/778801.pdf
Data publikacji:
2017
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
5-hydroxymethylfurfural
2.5-furandicarboxylic acid
hydrogen peroxide
oxidation
Opis:
In this paper, 2,5-furandicarboxylic acid (FDCA) was efficiently prepared by the direct oxidation of 5-hydroxymethylfurfural (5-HMF) using hydrogen peroxide (H2O2) in alkaline conditions without any catalysts. The effects of reaction parameters on the process were systematically investigated and the optimal parameters were obtained as follows: molar ratio of 5-HMF:KOH: H2O2  was 1:4:8, reaction temperature and reaction time were determined as 70°C and 15 minutes, respectively. Under these conditions, the yield of FDCA was 55.6% and the purity of FDCA could reach 99%. Moreover, we have speculated the detailed oxidation mechanism of 5-HMF assisted by hydrogen peroxide in alkaline condition to synthesize FDCA.
Źródło:
Polish Journal of Chemical Technology; 2017, 19, 1; 11-16
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The influence of selected process factors on the physicochemical and biological properties of honeys: A review
Autorzy:
Kowalska, Gabriela
Rosicka-Kaczmarek, Justyna
Olejnik, Tomasz P.
Dędek, Kamil
Powiązania:
https://bibliotekanauki.pl/articles/410394.pdf
Data publikacji:
2019
Wydawca:
Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
Tematy:
honey
Maillard reaction
hydroxymethylfurfural
antioxidant activity
heating
miód
reakcja Maillarda
hydroksymetylofurfural
aktywność antyoksydacyjna
ogrzewanie
Opis:
Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European Union. The most wanted is regional honey. However, imported honey available on the market has often lower prices. The honey obtained can be heat treated, which reduces water content and can slow down the growth of the microorganisms, which are responsible for the undesirable fermentation of honey. Unprocessed honey appears to be the healthiest, but in practice, it’s often heat treated to slow down or back up the crystallization process and to make its dosage during technical processes easier. It is widely believed that heating of honey may have a harmful impact on its properties. There are countless articles of popular science, that warn of heating and cooking with honey. Should honey never be heated? The aim of this work is to give an overview of the influence of technical processes on the physicochemical and health-promoting properties of honey. The results demonstrated that the physicochemical and bioactive properties of honey are significantly affected by thermal treatment. As a result of the temperature, it comes to the Maillard reaction, during which HMF is synthesized. Furthermore, heating affects the activity of the enzymes contained in honey, among others, diastase and inverses. However, few studies made in this field show that honey heat treatment may work in favour of antioxidant properties. Depending on the type of honey, melanoidins may increase or decrease the antioxidant activity.
Źródło:
Biotechnology and Food Science; 2019, 83, 1; 57-69
2084-0136
2299-6818
Pojawia się w:
Biotechnology and Food Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products
Autorzy:
Mańkowska, D.
Majak, I.
Bartos, A.
Słowianek, M.
Łącka, A.
Leszczyńska, J.
Powiązania:
https://bibliotekanauki.pl/articles/410440.pdf
Data publikacji:
2017
Wydawca:
Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
Tematy:
5-hydroxymethylfurfural
gluten
gluten-free products
breakfast cereals
bakery products
hydroksymetylofurfural
produkty bezglutenowe
płatki śniadaniowe
wyroby piekarnicze
Opis:
5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries (210 mg kg-1) and in breakfast cereals – honey wheat loops (85.099 mg kg-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg-1, took lead over dietary products (8.488 mg kg-1) and bakery products (18.395 mg kg-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup.
Źródło:
Biotechnology and Food Science; 2017, 81, 1; 11-21
2084-0136
2299-6818
Pojawia się w:
Biotechnology and Food Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ warunków przechowywania przetworów pomidorowych na powstawanie w nich oksymetylofurfurolu
Vlijanie uclovii hranenija na voznikanie oksimetilfurfurola v tomatnyh produktah
The influence of storage conditions on the development of hydroxymethylfurfurol in tomato products
Autorzy:
Jacorzynski, B.
Iwanska, W.
Powiązania:
https://bibliotekanauki.pl/articles/873908.pdf
Data publikacji:
1970
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
warunki przechowywania
przetwory
pomidory
oksymetylofurfurol
przechowywanie zywnosci
soki
koncentrat pomidorowy
zaklady produkcyjne
sok pomidorowy
temperatura pomieszczen
storage condition
preparation
tomato
hydroxymethylfurfural
food storage
juice
tomato concentrate
production firm
tomato juice
room temperature
Źródło:
Roczniki Państwowego Zakładu Higieny; 1970, 21, 1
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-5 z 5

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