Chemical and structural transformations of lignin in sesame seed hull during roasting.

To investigate the mechanism of lignin degradation during sesame roasting, structural transformations of milled wood lignin (MWL) from sesame seed hull samples roasted at 190-250 °C for 30 min were investigated. The findings revealed that, with increasing temperature, the degradation extent of carbohydrates from lignin carbohydrate complex in the fractions deepened, which reduced total sugar content (from 8.59 % to 0.

-carbolines norharman and harman in vegetable oils in China.

The beta-carbolines norharman and harman, two heterocyclic aromatic amines with potential mutagenicity, have been determined in vegetable oils. Identification and analysis were carried out by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). In 88 samples analysed, the concentrations of norharman and harman were < LOD to 336.