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反式脂肪酸的危害及其分析检测方法研究进展 总被引:2,自引:0,他引:2
简要介绍了反式脂肪酸(TFAs)的化学结构特征,反式脂肪酸的生成途径及主要的食物来源,反式脂肪酸对人体健康的主要危害和影响;综述了反式脂肪酸的分析检测方法如气相色谱法、红外光谱法、液相色谱法、毛细管电泳法和气相-质谱联用技术等;指出了目前我国在解决反式脂肪酸的安全性方面亟待解决的问题与采取的措施。 相似文献
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葵花籽油在不同精炼阶段中反式脂肪酸的研究 总被引:2,自引:0,他引:2
用毛细管气相色谱测定了葵花籽油在不同精炼阶段反式脂肪酸的含量,物理精炼的葵花籽油中C18、C18:2、C18:3反式脂肪酸含量分别为0.22%±0.03%、2.31%±0.23%和0.03%±0.01%;化学精炼的葵花籽油中分别为0.05%±0.01%、0.69%±0.26%和0.02%±0.01%。在物理精炼末期水蒸汽蒸馏工序反式脂肪酸的含量迅速增加。化学精炼的油中反式脂肪酸含量小于1%。由于在物理精炼的末期使用了高温,油中反式脂肪酸的含量比化学精炼高。在物理精炼中为了减少反式脂肪酸的形成应仔细研究水蒸汽蒸馏工序的工艺条件。 相似文献
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气相色谱法测定氢化油脂加工食品中反式脂肪酸含量 总被引:1,自引:1,他引:1
目的建立气相色谱法测定氢化油脂加工食品中反式脂肪酸含量的分析方法。方法采用HP-88毛细管石英柱(30 m×0.25 mm×0.20μm)分离定性和定量43种饱和脂肪酸、不饱和脂肪酸,并应用于市售饼干、糕点、冰淇淋、奶茶、巧克力、咖啡等加工食品中的反式脂肪酸含量测定。结果顺、反式脂肪酸在30 m长的毛细管石英柱分离情况良好,各反式脂肪酸在3~100μg/m L浓度范围内TFA线性良好(R≥0.9990),重现性好(RSD6%),回收率85.3%~91.8%,检测限为0.01 g/100 g;其分离速度较100 m长的毛细管石英柱提高了1倍;奶油蛋糕、炼奶起士、饼干类含有的反式脂肪酸含量较高,且以反式棕榈油酸(t-C16:1)、反式油酸(t-C18:1)为主。结论该方法快速、准确、分离良好,可作为检测氢化油脂加工食品中反式脂肪酸含量的推广方法。 相似文献
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常见的速溶饮品中均含有植脂末,其中含有一定量的反式脂肪酸,对人体具有潜在危害,应该建立适当的方法予以检测.本文建立了微波辅助方法提取速溶饮品中脂肪的新方法.其脂肪酸经甲酯化,采用毛细管气相色谱法分析反式脂肪酸的组成及含量.微波提取最佳条件为功率400W,时间10min,反应温度60℃.与传统方法相比,其效果无明显差异,但提取时间大大缩短.对市售速溶饮品中反式脂肪酸分析结果表明:各样品反式脂肪酸质量分数从0.071%~0.825%不等.该方法提取效率高,对提取脂肪酸组分无明显影响,适用于速溶饮品中反式脂肪酸的检测. 相似文献
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反式脂肪酸的危害及台湾快餐业烹饪用油反式脂肪酸含量调查 总被引:1,自引:0,他引:1
近年来,部分氢化植物油脂产品中的反式脂肪酸(TFAs)对健康的危害已被医学研究证明。世界上许多国家对食品中的反式脂肪酸进行了标注或限量管理。中国广大消费者对反式脂肪酸食品安全性问题也越来越关注。本文综述了台湾对含反式脂肪酸食品的管理规范,并对台北市主要快餐业使用的烹调油以及台湾油脂加工企业生产的油脂产品中的反式脂肪酸进行调查。结果表明,25种被检油脂样品中,19种检出样品的反式脂肪酸含量在0.8%~33.9%之间。 相似文献
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A. Boenke 《Food Additives & Contaminants》2001,18(12):1135-1140
The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here. 相似文献
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以压榨型鲜湿米粉条凝胶品质影响因素为研究对象,主要探讨了大米粉基本理化指标、快速黏度分析(rapid visco analyze,RVA)糊化特性、大米淀粉结晶特性对压榨型鲜湿米粉条的食用品质及其凝胶质构特性的影响。研究表明大米粉直链淀粉的质量分数与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关(P0.05,P0.01),大米粉支链淀粉质量分数与米粉条感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著负相关(P0.05,P0.01);大米粉粗蛋白(除与恢复性呈显著正相关外)、粗脂肪质量分数与米粉条凝胶特性和食用品质相关性不显著(P0.05);X射线衍射、傅里叶变换红外光谱2种方法分析得到的结晶度RX和RI均与米粉条的凝胶特性指标和食用品质感官得分均无显著相关性(P0.05)。RVA糊化特性参数中的峰值黏度、最低黏度和最终黏度与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关性(P0.05,P0.01);衰减值虽与感官得分、凝胶质构特性指标(除与黏附性显著负相关外)均呈一定的负相关性,但均不显著(P0.05);而回生值则与米粉条感官得分、凝胶质构特性指标的硬度、胶着性、咀嚼性、恢复性均呈极显著正相关(P0.01)。由此可见,直链淀粉、支链淀粉质量分数及RVA糊化特性参数可用来预测压榨型鲜湿米粉条的食用品质关键性指标。 相似文献
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通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品. 相似文献
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Sarah E. Braddock Clarke 《Textile》2018,16(1):62-77
Links between textiles, fashion, and architecture are examined in terms of their visual aesthetics and methods of realization. Both garments and buildings touch our everyday lives and can be seen as similar types of “outfits.” Pragmatic and expressive they provide protection and shelter while also reflecting taste and identity. As ever-new textiles and technologies are emerging, these are infiltrating both the world of fashion and that of architecture. Fashion references architecture, and architecture references fashion in human scale/proportions and harmony/balance of forms, while the correct choice of textile is crucial to their realization. Fashion is traditionally seen as being ephemeral and temporal and architecture as monumental and permanent but these notions are rapidly changing. Fashion is slowing down to embrace issues of sustainability, timelessness, and longevity while architecture is speeding up to take on aspects of flexibility, mobility, and change. It is proposed that the future will move towards a convergence that includes the bespoke where new textiles and technologies enable “outfits” to be made for wearing and for living in that are intimate and individual—tailored to suit and responsive to need. 相似文献
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Hood-Niefer SD Warkentin TD Chibbar RN Vandenberg A Tyler RT 《Journal of the science of food and agriculture》2012,92(1):141-150
BACKGROUND: The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known. RESULTS: Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two‐way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three‐way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch. CONCLUSION: Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end‐users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not. Copyright © 2011 Society of Chemical Industry 相似文献
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Deborah M. Waters Alice V. Moroni 《Critical reviews in food science and nutrition》2017,57(2):259-274
Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production. 相似文献
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突飞猛进的中国油脂工业 总被引:6,自引:4,他引:6
中国粮油学会油脂专业分会成立于1985年10月5日,学会成立20年来,中国的油脂工业得到了突飞猛进的发展.从我国油脂、油料生产与消费的快速增长、油脂工业的总体发展水平、市场上琳琅满目的食用油脂产品、大型化油厂建设、油料资源综合利用、油脂机械装备水平、油脂科研和教育等7个方面分别对学会成立20年来,在促进我国油脂科技进步、油脂工业整体水平的提高方面所做的贡献进行了全面而客观的回顾,并对2004年油脂工业的发展特点进行了分析,展望了我国油脂工业的美好前景. 相似文献