卤蝇蛆壳甲壳素的提取及壳聚糖的制备工艺

对利用盐场废弃物卤蝇蛆壳提取甲壳素和制备壳聚糖的方法及工艺进行初步探索。确定最佳的工艺条件为 :蝇蛆壳∶盐酸 ( 2mol/L) =1g∶5mL ,在室温下反应 1h即可除去无机盐 ;另在室温下 ,先用质量分数 2 %NaOH与样品反应 4h后 ,过滤 ,再用质量分数 10 %NaOH于沸水中与样品反应 4h ,可有效去除蛆壳中的蛋白 ;脱乙酰基采用质量分数为 4 5 %的NaOH ,10 0℃ ,反应时间为 1h。在该条件下可得脱乙酰率较高的壳聚糖 ,制成的壳聚糖成品为白色 ,脱乙酰度为 78 90 % ,粘度为 1 12Pa·s。     

交变磁场对苹果多酚氧化酶反应动力学的影响研究

以邻苯二酚为底物,研究了交变磁场对苹果多酚氧化酶(PPO)反应动力学的影响。结果表明：苹果PPO褐变反应动力学符合米氏方程所描述的单底物酶促反应动力学。相应的动力学参数为Km=0.000687mol/L,Vmax=0.0477U/min。磁场强度小于0.87A/m 时,磁场处理的反应体系表现为促进作用。磁场强度为1.67A/m、处理时间小于3h 时,磁场处理表现为促进作用,处理时间大于3h 时,表现为抑制作用。磁场强度大于1.67A/m 时,磁场处理对反应体系都有抑制作用,而且随着磁场强度的增大,抑制作用增强。同一强度磁场在处理时间大于1h,随处理时间的增加,磁场处理的效果趋于平稳。以强度为4.22A/m 的磁场对多酚氧化酶反应体系的作用在出现促进作用后趋于稳定的抑制作用,0.5h 左右时促进作用最强,0.5h 之后开始呈现抑制作用,1h 左右抑制作用趋于平稳。以强度为4.22A/m 的磁场处理1h,其动力学参数Km 和 Vmax 分别变为0.0108mol/L 和0.0146U/min。表明交变磁场可抑制酶对底物的亲和力,并可使最大反应速度降低。     

蝇蛆壳制备壳聚糖的工艺条件研究

本试验探索了蝇蛆壳制备壳聚糖的最佳工艺条件。以蝇蛆壳中甲壳素为原料,采用碱液法制备壳聚糖。通过单因素试验考察了碱液浓度、液料比、反应时间对壳聚糖脱乙酰度的影响;根据Box-Benhnken中心组合试验设计原理,采用三因素三水平响应面分析法优化脱乙酰基反应条件,依据回归分析确定工艺条件的主要影响因素,以壳聚糖脱乙酰度为响应值作响应面和等值线图。通过分析各个因素的显著性和交互作用,得出脱乙酰基反应的最佳工艺条件为:液料比57.49:1(V/m),碱液浓度50%,反应时间7.3 h。在此条件下所得壳聚糖的脱乙酰度理论值为83.18%,实测值为79.45%,并得到白色粉末状壳聚糖。     

交联酯化木薯淀粉制备条件的研究

研究木薯淀粉经三偏磷酸钠交联和琥珀酸酐酯化修饰处理后热糊黏度特性的变化.指出交联剂用量、交联时间、交联pH值、酯化剂用量、酯化时间、酯化pH值和反应温度对结果的影响,并得出获得高黏度淀粉的最佳试验条件为:交联剂用量为0.02%;交联时间为3.3 h;交联反应pH值为9.7;酯化剂用量为2.4%;酯化时间为2.7 h;酯化反应pH为9.8;反应温度为34.8℃.     

家蝇幼虫耐高温抗氧化蛋白的筛选及其功能研究

为寻找耐高温抗氧化蛋白并探究其功能特性,采用60、80、100℃处理家蝇幼虫水提取液获得蝇蛆蛋白提取液。通过测定蝇蛆蛋白提取液中蛋白质含量、蛋白质组成以及体外抗氧化活性,确定获得蝇蛆耐高温抗氧化蛋白的最佳处理条件,并对所得蝇蛆耐高温抗氧化蛋白的疏水性以及其对H9c2细胞的氧化损伤保护作用及机理进行了分析。结果表明:高温处理家蝇幼虫水提取液可获得耐高温蛋白,并具有较理想的超氧阴离子自由基、羟自由基清除能力及较高的还原力,100℃处理20 min可获得耐高温抗氧化蛋白。该耐高温抗氧化蛋白可使H_2O_2诱导损伤的H9c2细胞存活率提高约39%,LDH渗出率降低约24%,有效增强细胞的SOD活力、CAT活力及GSH含量(P 0. 05)。研究显示,从蝇蛆中获得了具有良好耐高温特性的抗氧化蛋白,该蛋白对H_2O_2损伤的H9c2细胞有良好保护作用。     

蝇蛆几丁低聚糖抗烟草黑胫病研究

在室内进行了蝇蛆几丁低聚糖对烟草黑胫病菌(Phytophthora parasiticavar.nicotianae)的抑制效果和诱导抗性试验。试验结果表明:①蝇蛆几丁低聚糖对烟草黑胫病菌具有抑制作用,不同浓度的蝇蛆几丁低聚糖的抑制效果有差异,在一定范围内,随着几丁低聚糖浓度的提高,其抑制率也相应提高,1.0mg/mL的蝇蛆几丁低聚糖抑制效果显著,10d后抑制效果达到97.0%;②蝇蛆几丁低聚糖能够诱导接种烟叶对黑胫病产生抗性,浓度为1.0mg/mL的蝇蛆几丁低聚糖处理烟叶,第6d其诱抗效果达82.9%。     

诱导的家蝇幼虫分泌物抑菌活性的研究

探讨了应用液体饲料养殖蝇蛆和针刺诱导的蝇蛆分泌物的抑菌活性。蝇蛆用昆虫针针刺诱导,采用挤压蝇蛆生长时所需介质的方法即可得到诱导的蝇蛆分泌物,并用抑菌圈法测定该分泌物的抑菌活性。结果表明:利用含有一定量淀粉、蛋白质及其它微量营养素的液体饲料为营养源可成功地养殖蝇蛆。诱导的蝇蛆分泌物对大肠杆菌、金黄色葡萄球菌、藤黄八叠球菌及枯草芽孢杆菌的抑制作用均高于未诱导的蝇蛆分泌物,并且随着生长时间的推移,蝇蛆在化蛹之前其分泌物的抑菌活性有增强的趋势。     

酶解蝇蛆低聚几丁糖抗烟草黑胫病及对寄主同工酶的影响

对酶解蝇蛆低聚几丁糖抗烟草黑胫病茵(phytophthora nicotiana)及其作用机制进行了初步研究.结果表明,酶解蝇蛆低聚几丁糖对烟草黑胫病菌茵丝形态、产孢能力具有重要影响,引起茵丝生长扭曲、细小以及分支膨大,同时可抑制游动孢子囊的产生.烟苗经过酶解蝇蛆低聚几丁糖处理后,再接种烟草黑胫病菌,酶解蝇蛆低聚几丁糖能够诱导接种烟株对烟草黑胫病产生抗性,过氧化物酶(POD)、多酚氧化酶(PPO)同工酶活性增强,喷施酶解蝇蛆低聚几丁糖后接种病原茵的烟株,同工酶表现为酶带较多、色浓.由此可认为酶解蝇蛆低聚几丁糖抗烟草黑胫病与此两种同工酶有关.     

等离子体引发亚麻接枝丙烯酰胺的研究

采用空气等离子体引发亚麻接枝丙烯酰胺的方法改善其染色性能 ,以扫描电镜和红外谱图等手段验证了反应的发生 ,探讨了等离子体处理和接枝反应的工艺条件。即放电电压 10kV ,频率 40 0 0Hz ,接枝时间 2h ,温度 70℃ ,等离子体处理时间 40s ,接枝溶液浓度为 3 0 %。     

低温果浆酶处理对黑莓出汁率和几个理化指标的影响

用低温果浆酶处理黑莓浆液,探讨酶处理对黑莓出汁率、还原糖含量和色泽等的变化规律。在pH、酶作用时间、加酶量和反应温度单因素实验的基础上进行正交实验。结果表明,pH为3.5、低温果浆酶用量为0.2%,反应温度为30℃,作用时间为1.5h时,黑莓的出汁率最高。     

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.     

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.     

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.     

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.     

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.