多菌共酵葡萄糖母液生产食醋的研究

文中报告了以葡萄糖母液为主要原料经多菌种协生液态法发酵生产食醋的研究，实验结果表明：以酿酒酵母椭圆形变种（（As．2．607），产香酵母8号，红曲霉菌Y01，和弱氧化醋酸单孢菌（As1．186）混合发酵制得的食醋，其出品率4．5Kg／Kg葡萄糖母液（以5％的HAC计），非挥发酸大于1g／100ml，食醋的色泽红棕，澄清透明，香味浓郁，采用多菌种共酵葡萄糖母液生产食醋的新工艺不仅省掉液态法生产食醋工艺的糖化工序，而且在色泽、香气、滋味等方面都有很大的提高。     

应用生物工程技术提高食醋质量(上)

生物技术是一种建立在最新科学成就基础上，利用生物体系的技术。它通过生物学和工程学技术改变生物的某些特征来生产人类所需的各类产品，通过对食醋工业生产工艺和设备的改革及发展的综述，较详细地介绍了食醋工业微生物纯种发酵技术的应用与发展和生物工程技术在酿造工业上的应用研究，展望了食醋工业的发展前景。     

生料制醋工艺介绍

食醋是人民生活不可少的调味品之一。食醋的酿造在我国虽有几千年的历史,但是在解放前生产技术一直停留在落后状态,原料利用率很低。解放后由于党和政府的重视,食醋的生产技术有了提高,许多新的工艺技术得到了采用。如,醋酸菌的人工纯种培养、液体深层发酵法、液体回流浇淋法、固体回流浇淋法等,这些生产工艺的改进,对于提高原料利用率,提高产品质量,增加花色     

提高固态发酵食醋出品率的实用技术

介绍了固态发酵食醋生产中，从优选原辅料，改进处理方法，强化双边发酵酶系，液态酒精发酵，纯种醋酸发酵等方面，采取提高食醋出品率的实用技术。     

高效液相色谱法测定食醋中的苯甲酸和山梨酸

研究了一种用蒸馏法提取，高效液相色谱法测定食醋中苯甲酸和山梨酸的方法。用蒸馏法提取食醋中的苯甲酸和山梨酸。收集蒸馏液直接进行液相色谱分析。使用的色谱柱为C柱，流动相为甲醇-乙腈-5mmol／L柠檬酸缓冲溶液（体积比为10：20：70），检测波长为230nm。苯甲酸和山梨酸标准溶液在0．25mg／L-100mg／L内线性良好，其线性相关系数分别为0．9999和0．9998，加标回收率为91．0％-95．2％，测量结果的相对标准偏差为2．46％～3．45％。该方法用于测定食醋样品中的苯甲酸、山梨酸，检测下限均为0．5Ing／L。     

我国食醋生产技术的历史、现状与发展趋势(上)

回顾我国食醋生产技术的发展历程，分析了现行工艺的种类、特点与技术水平，指出必须开展食醋代谢工程研究，以现代生产技术推进食醋生产的技术进步，通过选育优良茵剂、优化生产工艺、设计革新生产设备和开发食醋新产品，使我国从制醋古国和大国转变为现代化制醋工业强国。     

酿造调味品保管相关知识(中)

2．5《食醋生产许可证实施细则》的有关规定，食醋也是首批实施生产许可证的产品，且已制定了《食醋生产许可证实施细则》和《食醋企业生产必备条件审查内容及要求表》对食醋生产中采购、成品储藏、运输、包装要求如下。     

利用纯种根霉、酵母曲生产食醋

利用纯种根霉酵母曲生产食醋的工艺,对于以大米为原料的地区是比较经济合理的,技术和设备要求也比较简易。现将我厂近几年生产食醋的情况介绍如下,仅供参考。 (一)纯种根霉酵母曲的制备 1.菌种选择:适合于糖化大米的根霉菌种,应该具有繁殖能力强,糖化力强,产酸能力较高,而酒化力较弱,菌种性能稳     

应用生物工程技术提高食醋质量(下)

生物技术是一种建立在最新科学成就基础上,利用生物体系的技术。它通过生物学和工程学技术改变生物的某些特征来生产人类所需的各类产品,通过对食醋工业生产工艺和设备的改革及发展的综述,较详细地介绍了食醋工业微生物纯种发酵技术的应用与发展和生物工程技术在酿造工业上的应用研究,展望了食醋工业的发展前景。     

国际酿醋的科技进步

食醋是一种国际性的调味食品，据有关资料报道：全世界食醋的产量按折算成10％醋酸含量的食醋约为260万吨（26亿升），其中我国约产200万吨左右（3．5％HAC），折合10％HAC为70万吨。就酿醋技术而言，我国生产方法中占主导地位的仍是古老传统的固态发酵法以及静置发酵法；还有一部分工厂采用液态深层发酵法，后来进一步研究自吸式发酵罐用于醋酸发酵成功。至今我国采用液态深层发酵法生产食酷的产量约占我国生产总量的6％左右。从生产工艺上比较，虽然国外有的我们也有了，但从整个酿造科技水平和进展速度来看，我们还远远落后于先进国家…     

Mineral contents of some southern Italian wines. II. Determination of Li, Na, Mg, K, Ca, Co, As, Rb, Sr, Ag, Sb, Ba

Following our study of the mineral contents of some Southern Italian wines, this work reports on the detection of 12 elemental components. The elements were determined using ICP-AES, flame atomic emission or absorption spectroscopy. The values determined for Li, Na, Mg, K, Ca, Rb, Sr and Ba were within the usual ranges for wines (average values for these elements were: 0.010, 26.2; 94.4; 888; 94.0; 3.30, 0.82 and 0.11 mg/l respectively). All the wines contained low levels of As, the concentrations of which were always under 0.20 mg/l, the maximum level permitted by E.E.C. standards. The measuring of Co, Ag, and Sb led us to ascertain, in all the wines, concentrations lower than 0.01 mg/l for Co and Ag and below the instrumental detection level for Sb (0.06 mg/l). In a previous study wines from D.O.C. areas of Southern Italy were analysed by the technique of inductively coupled plasma atomic emission spectroscopy (ICP-AES), for 14 minerals. This paper deals with further investigation of the mineral composition of the same wines for different metal constituents, analysed by ICP-AES, flame atomic emission, or atomic-absorption spectroscopy (two techniques). The first technique was applied to the detection of Co, As, Sr, Ag, Sb, and Ba. The alkaline metals Li, Na, K, and Rb were determined by flame atomic emission, a technique which possesses better detection limits for these elements. For Mg and Ca the atomic absorption methods were applied.     

Isolation,Composition, Structure,Properties, Modifications,and Uses of Yam Starch

Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value‐added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.     

卷烟中锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量分析

采用微波消解-电感耦合等离子体质谱法测定了41个牌号烤烟型卷烟和雪茄烟样品烟丝中的锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量,并按照类型和价位对卷烟中这10种有害元素含量进行了统计分析。结果发现:①卷烟中锂和铜的含量较高,铊的含量很低,铬、镍、镉、铅、砷、硒和钼7种元素的平均含量为0.55～4.42μg/g;②雪茄烟中铬、镍、砷、钼、镉、铊和铅的含量一般高于烤烟型卷烟,而硒元素的含量则相反,但差别较小;烤烟型卷烟中锂和铜的含量与雪茄烟没有显著差异;③高档卷烟中的锂、镍、镉、铊和铬含量较低,而砷、铅的含量较高;不同价位卷烟的铜、硒和钼含量差异不显著。     

Survey of trace elements (Al,As, Cd,Cr, Co,Hg, Mn,Ni, Pb,Se, and Si) in retail samples of flavoured and bottled waters

Concentrations of eleven trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) were measured in 39 (natural and flavoured) water samples. Determinations were performed using graphite furnace electrothermetry for almost all elements (Al, As, Cd, Cr, Co, Mn, Ni, Pb, and Si). For Se determination hydride generation was used, and cold vapour generation for Hg. These techniques were coupled to atomic absorption spectrophotometry. The trace element content of still or sparkling natural waters changed from brand to brand. Significant differences between natural still and natural sparkling waters (p < 0.001) were only apparent for Mn. The Mann–Whitney U-test was used to search for significant differences between flavoured and natural waters. The concentration of each element was compared with the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. It was shown that flavoured waters generally increase the trace element content. The addition of preservatives and acidifying regulators had a significant influence on Mn, Co, As and Si contents (p < 0.05). Fruit juice can also be correlated to the increase of Co and As. Sweeteners did not provide any significant difference in Mn, Co, Se and Si content.     

Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane

A method is described for determining the content of selected biologically active amines (histamine, tyramine, tryptamine) and amino acids (histidine, tyrosine, tryptophane) in cheeses by high performance liquid chromatography. The amines and amino acids were quantified by employing a counter ion-containing mobile phase and by comparing peak areas of high performance liquid chromatography charts for sample cheeses versus standard cheeses containing known amounts of added amines based on dual injections of samples and standards. Recovery of amines and amino acids varied from 87.5 to 111%. Histamine, which has been associated with food poisoning in concentrations of 185 mg/100 g in Swiss cheese and 180 to 500 mg/100 g in fish, was found in concentrations above 500 mg/100 g in Swiss cheese. The high performance liquid chromatography analytical method should be useful for screening to detect cheese samples containing toxic amounts of histamine and for research studies designed to determine the cause and effect relationships for histamine production in cheese.     

The effect of storage of canned juices on content of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd, Sb and Ni

The increase in concentration of iron, copper, zinc, lead, antimony, aluminium, cadmium, tin and nickel over a 2 year's time of juices of peach (prunus persica), pear (pyrus communis), apricot (prunus vulgaris) and apple (malus pumila) was determined. The results show a considerable increase in Fe, Cu, Pb, Zn and Sn with time, while the change in Al, Cd, Ni and Sb is negligible.     

In Vitro Digestion of Raw,Roasted, and Pressure-Flaked Corn, ,

We compared raw, roasted, and pressure-flaked com in dry matter and starch digestion studies in vitro. For dry matter digestion, incubations were 1, 4, 8, 16, 24 and 48 h. Dry matter digestion was increased in hours 1 through 24 by processing. Digestion in the 48-h period was decreased by processing which suggests that processing may increase the ease of utilization but not total utilization. Roasting decreased 48-h dry matter digestion more than pressure flaking. Starch digestion with incubations 1, 4, 24, and 48 h favored processed corn at all hours except 4. The 48-h observations from both studies indicate that while processing enhances starch utilization, it impairs utilization of other components in the grain. Prediction equations for dry matter and starch digestion for each corn treatment from length of incubation period and squared length of incubation period had multiple correlations of .96 or greater.     

Varied Composition of Tocochromanols in Different Types of Bran: Rye,Wheat, Oat,Spelt, Buckwheat,Corn, and Rice

The profiles of tocopherol (T) and tocotrienol (T3) homologues in 37 samples of seven different types of bran (rye, wheat, oat, spelt, buckwheat, rice, and corn), available on the Polish market, were studied. Tocochromanols were identified and quantified by reverse phase-high-performance liquid chromatograph/fluorescence detector and reverse phase-ultra performance liquid chromatography-electrospray ionization/mass spectrometry. Only rice bran contained all eight tocochromanol types. Corn bran lacked β-T3; rye, wheat, oat, and spelt bran lacked γ-T3 and δ-T3; and buckwheat bran lacked β-T3, γ-T3, and δ-T3. In buckwheat and corn bran tocopherols predominated (98 and 78%, respectively); whereas rye, wheat, oat, spelt, and rice bran were rich in tocotrienols (78, 76, 66, 87, and 66%, respectively). The average total tocochromanol contents in the oat, corn, spelt, buckwheat, wheat, rye, and rice bran were 5.5, 16.2, 15.8, 14.7, 12.8, 10.7, and 9.1 mg/100 g of dry weight, respectively. Tocochromanol concentrations in samples of the same type bran from different sources varied considerably. Better labeling of bran products to reflect this variation would assist with control of vitamin E daily dietary requirements.