贵州黔东南州野生油料植物资源调查分析

旨在为贵州黔东南州野生油料植物资源开发利用提供基础数据,采用分季节多次线路调查和重点区域样地调查以及访问村民相结合的调查方法,对黔东南州野生油料植物资源进行了调查和特征分析。结果表明：黔东南州野生油料植物资源较为丰富,有71科157属297种,分别占全国油料植物科、属、种的65.74%、39.55%、36.49%,以单种科、单种属最多,从生活型来看,乔木157种,占总种数的52.86%,占绝对优势;黔东南州野生油料植物属的分布特点是以温带分布略占优势,表现为植物区系热带至亚热带向温带过渡的特点;黔东南州野生油料植物主要集中在海拔400～1 000 m, 1 000 m以上分布的种较少,β多样性Cody指数测度发现,海拔600～800 m Cody指数最高,生物多样性受海拔影响明显;黔东南州野生油料植物含油量高的种类较多,含油量40%以上的有64种,占总种数的21.55%。建议做好贵州黔东南州乌桕、木姜子类、黄连木、皂荚、山桐子、日本白檀等油料植物的栽培驯化,同时加强对野生油料植物种质资源的保护力度。     

广东南岭国家级自然保护区非粮油脂植物资源调查

在前期调查与文献查阅的基础上,对广东南岭国家级自然保护区的非粮油脂植物资源进行了初步调查和统计分析。对收集的植物含油器官采用索氏提取法测定含油率,气相色谱-质谱法测定油脂中的脂肪酸组成。结果表明:广东南岭国家级自然保护区非粮油脂植物共有77科190属471种,分别占南岭种子植物科、属、种的41.18%、17.40%、14.81%,分别占全国油脂植物科、属、种的71.30%、47.86%、57.86%;含15种以上非粮油脂植物的优势科有樟科、卫矛科、大戟科、芸香科、木兰科、茶科、蔷薇科,主要分布于海拔1 400 m以下的常绿阔叶林带;科属分布区类型复杂多样,以热带成分占明显优势,同时也受温带成分较强烈的影响;含油率大于45%的有46种(20科27属)。     

贵州江口县野生木本油料植物资源调查与分析

为了解贵州江口县野生木本油料植物资源的现状,通过查阅文献、野外实地调查和走访乡民,对江口县2个镇、7个乡的野生木本油料植物资源进行了调查分析。结果表明:该区野生木本油料植物共45科95属158种(含种下单位,下同),其中裸子植物5科10属14种,被子植物40科85属144种;樟科是优势科;山矾属和安息香属是优势属;在区系地理分布上,科以热带性质为主,属以温带性质为主;分布海拔主要集中在400～799 m的范围内;含油部位以种子类最多;用途以制肥皂、润滑油及食用类最多。同时介绍了几种可以优先发展的树种,包括油茶、光皮梾木、木姜子类,并提出一些建议,为今后的开发利用提供理论支持。     

湖南壶瓶山国家级自然保护区油脂植物资源调查

通过野外调查、标本采集与鉴定和查阅文献,对壶瓶山自然保护区的油脂植物资源进行了统计和分析.结果表明:该区油脂植物共有70科184属281种,分别占壶瓶山种子植物科、属、种的37.04%、19.70%、11.38%,占全国油脂植物科、属、种的64.81%、46.35%、34.52%;含10种以上油脂植物的优势科为十字花科、蔷薇科、菊科、大戟科、豆科、樟科,主要分布于海拔1 100 m以下的常绿阔叶林带;含油量在40%以上的有54种(26科32属).该区油脂植物地理分布类型多样,起源古老,以温带成分占明显优势.     

井冈山自然保护区油脂植物资源调查与区系分析

通过野外调查、标本采集与鉴定和查阅文献,对井冈山自然保护区的油脂植物资源进行了统计和分析。结果表明:井冈山自然保护区共有油脂植物71科162属286种,其中裸子植物6科10属13种,被子植物62科148属269种,单子叶植物3科4属4种,占该区种子植物科、属、种的比例分别为20.88%、16.27%、8.97%,占全国油脂植物科、属、种的比例分别为65.74%、40.81%和35.14%;含10种以上油脂植物的优势科有8个,含油量在40%以上的有71种,隶属25科36属。井冈山自然保护区油脂植物属的地理分布类型多样,起源古老,以温带成分占优势,其中以北温带分布及东亚和北美洲间断分布占比较大。     

粤东地区香料植物资源研究

本文对粤东地区香料植物进行了初步调查。通过统计分析,记录到该地区香料植物共有246种,隶属于73科,167属。其中,纯野生127种,栽培兼野生119种,分别占全国香料植物77科,192属,620余种（含变种）的94.8%、87.0%、39.7%。含15种以上的科有菊科、唇形科和芸香科,为该地区香料植物资源的优势科,这些说明粤东地区的香料植物资源极为丰富。     

山西野生木本油脂植物资源现状分析

为掌握山西省野生木本油脂植物资源现状,采用实地踏查、试验分析和资料收集相结合的方法,对山西省内主要山地、自然保护区不同野生木本油脂植物资源的种类、分布及含油率进行全面调查统计,并用索氏提取法测定33种木本油脂植物的含油率。结果表明:山西省野生木本油脂植物共43科84属168种。目前开发利用较多的种类有翅果油树、中国沙棘、文冠果等,具有较大开发潜力的有榛属、朴属、山胡椒属、盐肤木属、卫矛属、南蛇藤属、梾木属、槭属、栾树属、野茉莉属、连翘属等。对山西省野生油脂植物的种类组成、取用部位、用途以及利用现状进行了分析,并提出保护与利用建议。     

庐山自然保护区油脂植物资源调查

通过野外调查、标本采集与鉴定和查阅文献,对庐山自然保护区的油脂植物资源进行了统计和分析。结果表明:庐山自然保护区共有油脂植物76科、194属、298种,其中裸子植物8科11属22种、被子植物65科179属271种、单子叶植物3科4属5种,占该区种子植物科属种的比例分别为46.62%、22.45%、14.16%,占全国油脂植物科属种的比例分别为70.37%、48.87%、36.61%;含10种以上油脂植物的优势科有10个,含油量在40%以上的有54种,隶属24科34属。庐山自然保护区油脂植物地理分布类型多样,起源古老,以温带成分占优势。     

东北三省入侵植物的区系特征分析

对东北三省入侵植物进行统计,并对该地区入侵植物的区系特征进行了分析。结果表明:目前东北三省外来植物共111种,隶属27科82属,其中菊科种类最多为21种,占入侵植物总种数的18.9%;入侵植物以草本植物为主,共107种,占入侵植物总种数的96.4%。东北三省入侵植物科的区系类型主要为世界分布,入侵属的分布区类型以世界分布为主,其次是泛热带分布、北温带分布和旧世界温带分布。从来源地看,来自北美洲和欧洲的种类最多,分别为28种和24种,分别占入侵植物总种数的27.7%和23.8%。     

河北嶂石岩区域野生油脂植物资源调查与评价

通过野外调查、标本鉴定和数据信息查询,对河北嶂石岩区域分布的野生油脂植物资源的种类、含油量及蕴藏量进行了统计和分析。结果表明:河北嶂石岩区域共有油脂植物39科72属79种,占嶂石岩区域植物总数的35.91%;在物种组成上,以唇形科、菊科、蔷薇科、十字花科和豆科为优势类群;在生活型上,以草本植物数量为多,木本植物较少,分别占油脂植物的51.90%和37.97%;在含油量上,以含油量在10%~20%之间的植物种类最多,另有近一半的植物含油量在30%以上;在油脂组成成分上,以富含亚油酸、亚麻酸等多不饱和脂肪酸的种类为主,占油脂植物的72.15%。唇形科、菊科、十字花科、豆科、松科和胡桃科等植物因蕴藏丰富、含油量高、应用前景广阔,可作为河北嶂石岩区域野生油脂植物优先开发的重点。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.