A revision of the genus Thaumantis Hübner, [1826] from China (Lepidoptera, Nymphalidae, Satyrinae).

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The relationship between the deterioration of frying oil and the generation of hazards during frying.

Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally.

Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation.

Lipids are closely related to the generation of PAHs during food thermal processing. During heating, lipids mainly triglycerides undergo hydrolysis, oxidation and decomposition. The relationship between the various products and the formation of PAHs is still unclear.

Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying.

Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic and lipophilic, which can be found in frying system. This review summarized the formation, migration and derivation for PAHs, hypothesized the possible mechanism for PAHs generation during frying and presented the research prospects. Some factors like high oil consumption, high temperature, long time and oil rich in unsaturated fatty acids promoted the formation of PAHs and the presence of antioxidants inhibited the PAHs formation.

Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.

Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0-6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries.

A new perspective on the benzo(a)pyrene generated in tea seeds during roasting.

The detection of benzo(a)pyrene (BaP), a strong carcinogen, in edible oil has been widely reported. This work studied the concentration of BaP in different parts of tea seeds generated during roasting from a new perspective. A novel method was established and used to calculate the actual generated concentration of BaP, which is different from the previous direct determination of BaP concentration and also takes into account the concentration of the lost BaP.

Purification, Preliminary Structure and Antitumor Activity of Exopolysaccharide Produced by CH9.

In the present study, the preliminary structure and in vitro antitumor activity of three exopolysaccharides (EPSs) from CH9 were investigated. Then, three purified fractions of EPS-1a, EPS-2a, and EPS-3a were obtained by chromatography using DEAE-52 cellulose and Sephadex G-100, respectively. The average molecular weight of EPS-1a, EPS-2a, and EPS-3a, were 1.

Polyoxometalate precursors for precisely controlled synthesis of bimetallic sulfide heterostructure through nucleation-doping competition.

Molybdenum disulfide (MoS2)-based bimetallic sulfides have drawn increasing research attention because of their unique structures and properties. Herein, a one-pot hydrothermal synthesis method is proposed to grow a series of bimetallic sulfides on carbon cloth (M-Mo-S/CC, M = Co, Ni, Fe) using Anderson-type polyoxometalates (POMs) as bimetallic sources for the first time. An ideal model of M-Mo-S/CC was used to study the growth process through the nucleation-doping competition mechanism.