食品包装材料中油墨成分的迁移及溶出毕业论文(编辑修改稿)

食品包装材料中油墨成分的迁移及溶出毕业论文(编辑修改稿)内容摘要：

硫杂蒽酮的残留量[J]． 2020， 25(1)： 39～ 42 [12] 李中皓，唐纲岭，王庆华等 ． 超高效液相色谱法测定卷烟包装纸中的二苯甲酮和 4甲基二苯甲酮 [J]． 现代食品科技 ， 2020， 27(10)： 1276～ 1280 [13] 罗辉甲 ,曹国荣 ,许文才 ． 食品包装材料中双酚 A 检测与分析方法的研究进展 [J]． 包装工程 ， 2020，31(17)： 47～ 51 河北大学 2020届本科生毕业论文 13 致 谢 我首先要感谢我的导师刘芃岩教授。 在近一学期的课题研究、论文写作阶段，刘芃岩老师给予了我极大的关心和帮助。 刘老师治学严谨、知识渊博、诲人不倦，在学术和为人上都为我做出了榜样。 在刘老师的帮助下，我的课题研究进展顺利，并取得了一定的成果。 在此，谨向给予我悉心培养和不倦教诲的导师致以最衷心的感谢。 本实验是在黄恩洁师姐的倾力帮助下完成的，她为本实验研究进行了大量细致的准备工作。 在 实验和论文写作期间，给予了我极大的帮助。 在此，向她表示衷心的感谢。 同时也要感谢化学与环境科学学院各位领导和老师。 每位老师鲜明的授课风格与独特的个性都给我留下了深刻难忘的印象，不仅对我的学习，更对我看待世界的方式方法大有裨益。 再次致以深深的谢意。 河北大学 2020届本科生毕业论文 14 附 录 VOLATILE PROFILES OF SICILIAN PRICKLY PEAR (OPUNTIA FICUS INDICA) BY SPMEGC/MS ANALYSIS ABSTRACT The aroma pounds present in the headspace of homogenized slur ries of fresh prickly pears (Opuntia ficus indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gaschromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile pounds. The volatile flavor profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of pealed prickly pears stored for one day was different from that of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions. Key words: Gaschromatography/Mass Spectrometry (GC/MS) ； Opuntia ficus indica, Prickly Pear； Solid Phase Microextraction (SPME)； Volatile Flavor Profiles INTRODUCTION Prickly pear (Opuntia ficus indica (L.) Mill. Cactaceae) is a bushy, treelike cactus, native to Mexico and widespread throughout Sicily and the whole Mediterranean area, South Africa and Central and South America (BARBERA and INGLESE, 1993。 MU209。 OZ DE CH192。 VEZ et al., 1995). In Sicily the principal areas of cultivation are located in three zones: Etnea (eastern Sicily), the district of San Cono (eastcentral Sicily) and the western area of the Belice Valley (Santa MargheritaAG). The flowers and fruits form on the margin of the succulent leaf (cladodes). The fruit, usually eaten raw after peeling, is sweet and juicy, with the flesh enclosing many small edible seeds. The different parts of the plant have a wide range of applications. The fruits and cladodes are used for human and animal consumption (BARBERA et al.,1988), the cladodes are also used in traditional medicine to reduce serum cholesterol levels, regulate blood pressure and treat several pathologies such as ulcers, fatigue, dyspnea glaua, capillary fragility, liver conditions, rheumatic pain and wounds (MU209。 OZ DE CH192。 VEZ et al., 1995。 BARBERA et al., 1988). Further, prickly pear may be used for the treatment of gastritis, hyperglycemia, ar teriosclerosis, diabetes and prostate hypertrophy (HEGWOOD, 1990。 FRATI et al.,1990。 PALEVITCH et al., 1993). A flower infusion is used in traditional medicine in Sicily as a diuretic (BARBERA et al.,1988). Other recent studies have shown antioxidant activities of Sicilian prickly pear (BUTERA et al., 2020。 TESORIERE et al., 2020). The pulp of the Sicilian cultivars is characterized by three different colors: yellow, purple red and pale green (white). The red and yellow pigments have been identified as betacyanins 河北大学 2020届本科生毕业论文 15 and betaxanthines, respectively (PIATTELLI and MINALE, 1964。 PIATTELLI et al., 1964。 FORNI et al., 1992). These water soluble pigments can be used as natural food colorants (BARBERA and INGLESE, 1993。 BARBERA et al., 1988). A parison of the chemical and biochemical parameters (total acidity determination, sugar analysis and vitamin C contents, transition metal ions and pectin methylesterase activity) of different Sicilian cultivars was reported by GURRIERI et al. (2020). In this study the volatile flavor profiles of different cultivars of Sicilian prickly pear from western Sicily were pared, particularly the yellow, socalled “Surfarina” (the color of sulphur), the white “Muscaredda” (sweet like muscatel) and red “Sanguigna” (bloody) cultivars. In addition, tests were conducted to detect if there was any variation in the aromatic profile when peeled fruit was stored before selling. The results were pared with those of other researchers on fruits from eastern Sicily (ARENA et al., 2020). Headspace Solid Phase MicroExtraction (HSSPME) was used followed by GasChrom atographic/Mass Spectrometry (GC/MS) analysis. These techniques offer several advantages with respect to other established methods. In fact, SPME GC/MS (VAS and V201。 KEY, 2020) does not require the use of solvents, plex sample handing or plicated apparatus (FLATH and TAKAHASHI, 1978)。 it is fast and ensures excellent sensitivity and reproducibi lity. It has been used recently for the analysis of the volatile ponents responsible for the aroma in various fruit (AUGUSTO et al., 2020。 WAN et al., 1999). MATERIALS AND METHODS All the fruit used in this study came from the Belice Valley. The plants were subjected to a forcing technique: summer flowers were removed, and fruits formed from a late blossoming were picked from September to December. Five fruits of each cultivar were peeled and gently squeezed. The fresh juice of each fruit (4 g) was placed in 15 mL vials with pierceable silicone rubber septa coated with PTFE film. The vials were stirred with a magic device in a thermostated water bath which gave temperature control within, at least 36176。 177。 176。 C. Sampling was carried out by using a SPME (Supelco, Bellafonte, PA) fiber coated with a 100 181。 m film of polydimethylsiloxane (PDMS) in the headspace。 a 85181。 m carboxen/PDMS fiber was also tested but the aromatic profile obtained was not as rich. After several tests at increasing times, it was determined that 15 min was suitable to obtain equilibrium and to reproduce the extraction procedure. Desorption time in the chromatograph injector at 250176。 C was fixed at 5 min in the splitl。