螺旋藻保健鲜啤酒的研制

介绍了螺旋藻的保健功能，并对螺旋藻提取液以不同方式加入啤酒中酿制螺旋藻保健啤酒进行了探讨。结果表明：在鲜啤酒酿造过程中，添加0．15％-0．20％螺旋藻提取液，酿造的啤酒呈淡黄绿色，清亮透明，具有协调的酒花香气和螺旋藻特有的气味，口味较纯正。     

苦瓜螺旋藻复合啤酒的研制

通过单因素试验和正交试验,探讨苦瓜汁和螺旋藻脱腥提取液添加方式、添加量对啤酒的外观、风味及内在质量的影响,确定最佳添加方式和添加量.研究发现,在传统啤酒工艺基础上,在过滤后精滤前加入苦瓜汁和螺旋藻脱腥提取液,可最大限度地减少有效成分的流失,对啤酒的稳定性没有影响.试验结果表明,苦瓜汁添加量为4%,同时加入0.1%的螺旋藻脱腥提取液和20mg/kg丹尼克啤酒保鲜剂等,经过精滤、灌装、杀菌等工序生产的苦瓜啤酒,呈淡黄绿色,清亮透明,泡沫洁白细腻、持久挂杯;有明显的酒花香气和苦瓜及螺旋藻的风味,口味纯正、淡爽、协调、柔和.     

螺旋藻绿啤酒的研制

对螺旋藻绿啤酒生产工艺条件进行了探索和研究。结果表明。最佳螺旋藻液的添加量为160mg／L．调整最佳的基酒工艺，第一段糖化温度65℃，时间30min；第二段糖化温度72℃，时间30min；采用啤酒过滤后的清酒中进行添加。最终确定啤酒的颜色为绿色，口味更干净、爽口，有明显的螺旋藻味。     

螺旋藻蜂巢蛋糕的研制及营养成分分析

在面粉中加入螺旋藻干粉制成营养丰富、均衡的螺旋藻保健蜂巢蛋糕,得出最佳工艺配方：添加螺旋藻干粉0．1％、水分19．6％、小苏打1．0％、发酵时间为150min,并对螺旋藻蜂巢蛋糕中的蛋白质、脂肪以及微量元素（钙、铁、锌）这些营养成分进行测定。结果表明,添加螺旋藻的蜂巢蛋糕营养成分及感官评价都高于普通蜂巢蛋糕。     

螺旋藻巧克力的研制

研究在巧克力液块中添加螺旋藻干粉等物质,制成营养均衡的螺旋藻巧克力,确定最佳配方为螺旋藻干粉5％、砂糖30％、卵磷脂0．3％和单硬脂酸甘油酯0．4％的比例添加。并对螺旋藻巧克力的营养成分及理化微生物指标进行测定分析。     

异Vc、酶清、硅胶和PVPP对提高啤酒保质期的研究

食品工业科学,１９９９（４）：６～８１．在清酒缸中添加２０～３５ｍｇ／Ｌ异Ｖｃ,但啤酒含氧量必须十分低,异Ｖｃ才显效果。添加异Ｖｃ可减缓罐装２－乙酰乳酸氧化成双乙酰速度。２．在清酒缸中添加酶清,添加量１５ｍｌ／,对延长啤酒保质期效果明显,特别是对防止啤酒冷混浊沉淀效果更好。３．将ＰＶＰＰ加入硅藻土添加罐中同硅藻土液混合,加入正在进行过滤的啤酒硅藻土过滤机中,添加量为３５ｇ／。４．将硅胶加入硅藻土添加缸中同硅藻土混合,加入正进行过滤的啤酒硅藻土过滤机中,添加量１５０ｇ／,对延长啤酒保质期有利…     

结冷胶在果粒酸性乳饮料中的应用研究

研究了添加结冷胶的不同工艺流程及结冷胶和乳酸钙质量分数对乳饮料的影响。结果表明，在乳饮料中添加0．02％-0．03％的结冷胶能提高果粒的悬浮性；随结冷胶添加量的增加，乳饮料的沉淀率、黏度、悬浮性也会相应提高；在加入结冷胶的基础上添加0．02％～0．04％的乳酸钙，能提高果粒悬浮性。     

芦荟汁酸奶的研制

通过单因素和正交试验对芦荟汁酸奶的配方和发酵工艺条件进行优化，并对产品质量作出评价。研究表明，芦荟汁酸奶的最佳配方为：在浓度为12%的脱脂奶粉中，芦荟汁添加量为5％，白砂糖添加量为8％，同时加入1．1％的β-环状糊精，0．2％～0．5％的维生素C；优化的发酵工艺条件为温度42℃，时间5h。在此工艺条件下制备的芦荟酸奶具有感官品质佳、稳定性好和营养丰富等特点。     

芹菜大豆酸奶的研制

以芹菜和大豆为原料，在豆乳中加入芹菜汁．再以保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵．用正交试验得出最佳配料组合。结果表明芹菜汁添加量为8％，保加利亚乳杆菌和嗜热链球菌(1：1)添加量为4％，白砂糖添加量为7％．稳定剂用量为0．30％，在43℃条件下发酵4～5h，可制得风味、口感俱佳的芹菜酸豆奶。     

乙酰丙酮衍生——液相色谱法测定啤酒中的甲醛含量

采用乙酰丙酮衍生，以高效液相色谱法测定啤酒中甲醛的含量。样品无需蒸馏．添加衍生试剂后在50℃保温20min即可供分析。色谱柱为Agilent ZORBAX SB-C18，流动相为乙腈，水（20，80），测定波长为412mm，采用标准加入法定量，在0—2．28mg/L范围内呈良好的线性，方法检出限为95μg／L．样品测定的RSD为1．0％-5．7％。本法具有灵敏度高，操作简捷，测定结果可靠等特点。除了优化测定条件的试验外，还对国内外22种品牌啤酒的甲醛含量作了测定。     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

Analysis on Economic Indicators from 62 Enterprises in Printing Machinery Industry in Q1 2014

Operation of printing machine industry was still unsatisfactory in the first quarter of 2014.Analysis on operation of printing machine industry.a.Market demand was not strong;sales of product undulated and declined.According to the statistics,the total industrial output value fell by 19.28% in the first quarter of 2014 than the average quarter value in 2013; industrial added value decreased by 4.16%; sales revenue dropped by 22.83%. h. Business operation of enterprises was in poor condition. c. R＆D of new products is an important transformation guarantee for enterprises. d. To take self explore new ways upgrading advantages,and explore new ways.