迷迭香提取物在肉类产品中的应用及检测机理

迷迭香提取物作为一种天然及无毒害作用的抗氧化来源,在肉制品中具有显著的抗氧化及抗菌性能。阐述了迷迭香提取物的有效成份、提取方法,其在肉类产品(包括家禽、肉糜制品、熟肉制品)中的应用效果,以及迷迭香提取物的检测方法和检测机理。     

迷迭香提取物对紫苏籽油的抗氧化研究

为研究迷迭香提取物能否替代人工合成抗氧化剂,成为紫苏籽油的天然抗氧化剂。以过氧化值和酸价为评价指标,采用Schaal烘箱法研究迷迭香提取物对紫苏籽油的抗氧化作用,并与市面上常用的人工合成抗氧化剂(2,6-二叔丁基对甲苯酚、丁基羟基茴香醚、2-叔丁基对苯二酚)作为对照,测定氧化作用后油样过氧化值及酸价,对比它们在紫苏籽油中的抗氧化效果。采用高效液相色谱法(HPLC)检测紫苏籽油样中鼠尾草酸含量,研究鼠尾草酸含量与紫苏籽油的抗氧化作用的相互影响。结果表明:迷迭香提取物在紫苏籽油中具有良好的抗氧化效果,选择0.08%迷迭香提取物作为在紫苏籽油抗氧化保护的最佳添加量;相比于2,6-二叔丁基对甲苯酚、丁基羟基茴香醚、2-叔丁基对苯二酚,迷迭香提取物为仅次于2-叔丁基对苯二酚的紫苏籽油中最高效的天然抗氧化剂;确定鼠尾草酸是迷迭香提取物中的主要抗氧化有效成分中的一种。     

天然抗氧化剂迷迭香在动物性食品中的应用

迷迭香提取物具有良好的抗氧化性能,是一种天然抗氧化剂。本文综述了迷迭香提取物的抗氧化功能及其作用机理,详细介绍了迷迭香在动物性食品中的应用,并对其前景进行了展望。     

天然香辛料及其复配对脂肪氧化的影响

比较肉豆蔻、丁香、肉桂、生姜、甘草、月桂、白芷、牛至、茴香、迷迭香十种香辛料不同溶剂提取物的抗氧化效果,然后筛选出四种香辛料提取物,与生育酚(VE)两两复配,考察复配天然抗氧化剂对猪油体系氧化的抑制效果。结果表明:在猪油体系中,同等条件下香辛料乙醇提取物的抗氧化效果优于香辛料水提取物;不同抗氧化剂的作用效果从大到小依次为:BHT生姜甘草迷迭香丁香白芷肉豆蔻月桂桂皮牛至茴香;以生姜、甘草、迷迭香、丁香乙醇提取物以及VE两两复配试验发现,天然抗氧化剂复配具有增效效果,其中迷迭香-生姜效果更优于BHT单独作用效果;抗氧化效果较好的三种复配天然抗氧化剂组合为:迷迭香-生姜BHT甘草-迷迭香VE-迷迭香。     

天然抗氧化剂的增效作用及其对花生油抗氧化效果研究

对迷迭香提取物、茶多酚、植酸、VE、抗坏血酸棕榈酸酯在花生油中的抗氧化性能和五种天然抗氧化剂相互之间的增效作用进行了研究。通过Rancimat法测定了添加各种抗氧剂的花生油的诱导时间,根据正交实验结果,各种天然抗氧化剂在组分中的主次因素为迷迭香提取物>茶多酚>植酸>抗坏血酸棕榈酸酯,优化得出天然抗氧化剂的复配配方为迷迭香提取物0.07%、茶多酚0.03%、植酸0.02%、抗坏血酸棕榈酸酯0.02%。此配方对花生油的抗氧化能力优于TBHQ。     

响应面试验优化中式香肠天然复合抗氧化剂的配方

考察了花椒叶提取物、迷迭香提取物及抗坏血酸(Vc)对中式香肠贮藏期TBARS值的影响,采用响应面法优化了复合抗氧化剂配方,并且对复合抗氧化剂对中式香肠贮藏期TBARS值和感观品质(色泽、气味、滋味、质地及总体可接受性)的影响进行研究。结果表明,花椒叶提取物、迷迭香提取物及Vc对中式香肠的脂质过氧化有较强的抑制作用;花椒叶提取物与Vc、迷迭香提取物与Vc复配对香肠TBARS值均存在协同增效作用(p≤0.05),且前者的增效作用强于后者,而花椒叶提取物与迷迭香提取物无显著增效作用(p0.05);花椒叶提取物、迷迭香提取物及Vc复合抗氧化剂在中式香肠中的最优配比为0.079 2、0.045 9及0.484 g/kg;按此配比处理的中式香肠在贮藏60 d的TBARS值为0.40 mgMDA/kg,较对照组降低了83.61%;感观分析结果表明,复合抗氧化剂处理香肠组总体可接受性感观值极显著高于对照组(p≤0.01);复合抗氧化剂可延长中式香肠的货架期45 d以上。     

天然抗氧化剂对食用油氧化稳定性的研究

文章以花生油为研究对象研究了不同天然抗氧化剂对食用油的抗氧化作用,选用茶多酚、大豆磷脂、迷迭香提取物3种天然抗氧化剂以及大豆磷脂与没食子酸复配、迷迭香提取物与没食子酸复配的联合天然抗氧化剂,采用烘箱加热进行加速试验,研究它们对花生油氧化稳定性的影响,通过测量过氧化值(POV)评价油脂氧化的稳定性,研究结果表明:茶多酚、大豆磷脂、迷迭香提取物均能增强花生油的氧化稳定性,它们抗氧化活性的大小顺序依次为:迷迭香、茶多酚、大豆磷脂。并以此基础上复配的复合抗氧化剂均比单种抗氧化剂的抗氧化效果更好,其中以0.07%迷迭香提取物与0.04%没食子酸复配的复合抗氧化剂效果最好。     

几种天然抗氧化剂对乳化香肠色度值的影响

肉类加工过程中,发色、护色、褪色及变色问题都是影响肉制品外观品质的重要因素。肉制品在储存和销售过程中易因光照和氧化作用而褪色。对乳化香肠的色泽在贮藏中的变化进行了研究,采用色差计对天然抗氧化剂对肉制品的护色效果进行测定。研究表明,茶多酚、迷迭香提取物、竹叶抗氧化物对香肠的色泽保持有显著影响（p〈0.05）。     

两种天然抗氧化剂对稻米油煎炸性能的影响

为选择适合稻米油煎炸的天然抗氧化剂,对茶多酚和迷迭香提取物两种天然抗氧化剂的添加量进行了选择,并测定了稻米油在30 h煎炸过程中理化指标、营养物质以及危害物质的变化。结果表明：茶多酚和迷迭香提取物的最佳添加量均为200 mg/kg,其氧化诱导时间均高于未添加天然抗氧化剂组(1.50 h);煎炸过程中,添加迷迭香提取物的稻米油酸值(KOH)增幅最小(30 h, 0.64 mg/g),极性组分含量达到煎炸油废弃标准(27%)的时间最长(23 h);添加茶多酚的稻米油过氧化值最高值较小(6.12 mmol/kg);煎炸后,添加迷迭香提取物的稻米油α-生育酚(18 h, 17.66%)和谷维素(24 h, 93.24%)的保留率最高;茶多酚可有效减少反式脂肪酸的生成,但迷迭香提取物抑制BaP生成的效果较好;添加天然抗氧化剂可显著提升稻米油脂肪酸的稳定性;两种天然抗氧化剂对稻米油煎炸过程中3-MCPD酯含量的变化影响不显著。综合考虑煎炸效果和成本,迷迭香提取物对提升稻米油煎炸性能更具优势。     

复配天然抗氧化剂对食用油脂抗氧化效果研究

对天然抗氧化剂复配配方对食用油的抗氧化能力进行研究。根据正交试验结果,各种天然抗氧化剂在组分中的主次因素为迷迭香提取物＞甘草提取物＞茶多酚＞ VE,优化得出复合天然抗氧化剂的复配组合为迷迭香0.08%、茶多酚0.06%、甘草提取物0.08%、VE0.01%。此优化的配方对食用油的抗氧化能力弱于TBHQ,但强于BHA 和BHT。     

Changes in smoking prevalence in Ukraine in 2001-5

Objectives

To analyse trends in smoking prevalence in Ukraine from three surveys conducted in 2001–5, and to explore correlates of observed changes, in order to estimate the stage of tobacco epidemic in Ukraine.

Design

Repeated national interview surveys in Ukraine in 2001, 2002 and 2005.

Main outcome measure

Prevalence of current smoking among the population aged ⩾15 years.

Results

The age‐standardised prevalence of current smoking in Ukrainian men was 54.8% in 2001 and 66.8% in 2005. Among Ukrainian women, prevalence increased from 11.5% in 2001 to 20.0% in 2005. ORs for yearly increase in prevalence were estimated as 1.164 (95% CI 1.111 to 1.220) for men and 1.187 (1.124 to 1.253) for women, which implies that, on average, 3–4% of men and 1.5–2% of women living in Ukraine join the smoking population each year.

Conclusions

In Ukraine, smoking prevalence is increasing in most population groups. Among men, the medium deprivation group with secondary education has the highest smoking prevalence. Among women, while the most educated, young and those living in larger cities are the leading group for tobacco use, other groups are also increasing their tobacco use. Tobacco promotion efforts appear to have been significantly more effective in Ukraine than smoking control efforts. The decrease in real cigarette prices in Ukraine in 2001–5 could be the main factor explaining the recent growth in smoking prevalence.Ukraine is a large eastern European country with high smoking prevalence. Tobacco products are widely available at very low prices, and the transnational tobacco industry is extremely successful in promoting its products and lobbying for its interests in the legislative field. Advocacy of tobacco control has only recently achieved some success in the legislative field, with the first tobacco control law being adopted in late 2005. Ukraine ratified the Framework Convention on Tobacco Control in 2006, but there is still much cause for concern regarding the enforcement and effectiveness of the adopted legislative measures. Unfortunately, the government is not yet involved in nationwide surveillance of the tobacco problem, and the available data have mostly been gathered with funding from foreign donors. Several attempts have been made to measure the extent of the tobacco epidemic in the countries of the former Soviet Union (FSU).^{1,2,3,4,5,6,7} Most of these studies have shown rather high smoking prevalence among men (50–70%) and comparatively low prevalence among women (5–20%). Most countries in the FSU have similar smoking rates, while certain trends are shown to be related to the differences in how the transnational tobacco industry succeeds in every national tobacco market.⁶ Unfortunately, few studies have been published showing trends in smoking prevalence in the FSU.⁷ In Ukraine, two studies^3,4 provided point estimates of smoking prevalence.The aim of this study was to analyse trends in smoking prevalence in Ukraine, on the basis of three surveys conducted in 2001–5, and to explore correlates of observed changes in order to estimate the stage of the tobacco epidemic in Ukraine.     

2010年河南省部分食品中重金属污染状况分析

了解河南省部分食品中重金属污染的现状。方法 在河南省18个省辖市采集8大类3 657份食品样品,按照国家标准检测食品中铅、镉和汞的含量,检测结果按照GB 2762—2012《食品安全国家标准食品中污染物限量》进行评价。结果 河南省部分食品中铅含量的平均值为0.34 mg/kg,总体超标率为8.8%(320/3 656),其中粮食、肉类和蔬菜中超标率较高,分别为17.2%(95/552)、14.5%(85/587)和10.7%(57/534);部分食品中镉含量的平均值为0.054 mg/kg,总体超标率为3.9%(143/3 657),其中食用菌和蛋类中超标率较高,分别为9.6%(49/508)和8.1%(42/518);部分食品中汞含量的平均值为0.077 mg/kg,总体超标率为8.3%(303/3 657),其中蔬菜和粮食中超标率较高,分别为25.3%(135/534)和12.3%(68/551)。结论 河南省部分食品中铅、汞污染情况较为严重,其中粮食、蔬菜和肉类食品中污染情况尤为突出,需要加强监管。     

Moulds and mycotoxins in sorghum stored in traditional containers in India

Various traditional containers have been used in India for storage of sorghum grains. Sorghum is susceptible to fungal infestation and toxin elaboration. The present study relates to the mould and mycotoxin contamination (aflatoxin B₁ and T-2 toxin) in stored sorghum in different storage containers viz. “Kotlu” (Storage rooms), earthenware pots, gunny bags and reed baskets. Aspergillus sp. and Fusarium sp. were the prominent genera and the “Kotlu” form of storage was most susceptible to fungal attack. Storage treatment had little effect on fungal contamination, but despite the fungal infestation, the mycotoxin contamination was found to be very low.     

中国固态发酵白酒中功能细菌研究进展

细菌是白酒酿造3大类微生物之一,其在白酒生产中有着重要的作用,如:芽孢杆菌、乳酸菌、放线菌和梭菌等,它们能产生酯类、有机酸、吡嗪、萜烯等微量成分,从而影响白酒的风味与品质。基于细菌在白酒中的重要功能以及微生物分离培养技术和分析检测技术的进步,近年来相关研究越来越深入。该文综述了近年来白酒功能细菌的研究进展,介绍了酿酒各个环节中主要功能细菌及其在白酒中的作用,旨在为白酒功能细菌的研究提供参考。     

Fungicides in forestry in Great Britain

In Great Britain, fungicides are used in the forest only for the control of root and stem rot, caused by Fames annosus. In forest nurseries they are erriployed on a small scale to control damping-off, grey mould (Botrytis cinerea), needle-cast of pine caused by Lophodermium pinastri, needle-cast of larch caused by Meria laricis, needle blight of Western red cedar (Thuja plicata) caused by Didymascella thujina, and oak mildew (Microsphaera alphitoides).