专利信息

专利名称：巴马火麻仁浆及加工方法 专利申请号：CN201110047537．X 公开号：CN102132926A 申请日：2011．02．28 公开日：2011．07．27 申请人：谭人川 本发明公开丁巴马火麻仁浆及加工方法。所述巴马火麻仁浆的原料重量份配比为：巴马火麻仁1-4．6份、小麦粉3-8份、水95-98份。通过1）巴马火麻仁制浆;2）小麦粉制浆;3）将步骤1）的巴马火麻仁净浆液搅拌加热煮沸1～2min后,     

新疆主栽核桃品种的营养品质评价

为开发新疆丰富的核桃资源,本文对新疆温宿、叶城两个核桃主产区共7个主栽核桃品种的蛋白质脂肪含量、脂肪酸和氨基酸的组成及含量进行了测定,并应用氨基酸比值系数法对其蛋白质营养价值进行评价。结果表明:新疆主栽核桃蛋白质平均含量19.35%,脂肪平均含量60.91%,相比国内其他地区核桃,具有蛋白质含量高,脂肪含量偏低的特点。脂肪酸组成为棕榈酸、油酸、亚油酸、α-亚麻酸和硬脂酸,不饱和脂肪酸平均含量90.45%,多不饱和脂肪酸66.19%,亚油酸(ω-6)/α-亚麻酸(ω-3)比值符合WHO推荐值。氨基酸种类齐全,总含量高,必需氨基酸含量占氨基酸总含量的27%~30%,SRC在68.85~78.40之间。核桃蛋白的第一限制性氨基酸为赖氨酸。新疆主栽核桃油料和蛋白品质优秀,是优良的核桃品种。     

大黄鱼鱼卵脂质含量及脂肪酸组成分析

用氯仿-甲醇法提取大黄鱼鱼卵的粗脂肪,经甲酯化处理,用气相色谱法对其脂肪酸的组成进行分析。结果显示大黄鱼鱼卵湿基总脂肪含量达19.6%,干基总脂肪含量达44%,磷脂占总脂肪比例为61.2%,胆固醇占总脂肪比例为3.2%,而且大黄鱼鱼卵还含有丰富的ω-3PUFA多不饱和脂肪酸,其EPA和DHA之和达到了25.5%。     

不同产地火麻仁的品质特性比较

本研究选取了来自中国6个主要产区的火麻仁:安徽六安(ALHS)、广西巴马(GBHS)、甘肃天水(GTHS)、河北保定(HBHS)、黑龙江绥化(HSHS)、云南大姚(YDHS),对其外观、物理指标、基本营养成分、总酚和总黄酮含量进行测定,以自由基清除能力和铁离子还原能力评价火麻仁的抗氧化性,并对营养成分和抗氧化活性成分之间的相关性进行分析。研究结果表明:YDHS质量最大,为7.29 g/100粒,蛋白质(19.18 g/100 g)、总糖(4.98 g/100 g)和总氨基酸(28.92 g/100 g)含量最高;GBHS出仁率最高,为54.92%;ALHS脂肪含量最高,达53.06%;GTHS灰分(4.86 g/100 g)含量最高,出仁率最低(45.57%);各产地的火麻仁含有大量常量元素P(1050.51~1260.09 mg/100 g)和微量元素Fe(6.93~9.83 mg/100 g);不同产地火麻仁的总酚和总黄酮含量分别在1.71~2.57 mg GAE/g和0.41~2.92 mg QE/g之间,其中YDHS的总酚和总黄酮含量均最高。抗氧化实验结果表明,对于DPPH自由基清除能力和FRAP值,YDHS表现出最高值(1.92μmol TE/g和8.89μmol FE/g),GBHS表现出最低值(1.29μmol TE/g和4.69μmol FE/g)。DPPH和FRAP与总酚含量之间呈现显著性相关(p<0.05)。综合火麻仁主要成分及其抗氧化活性分析,YDHS品质最优。     

热加工方式对火麻仁风味与品质的影响

采用常压蒸制、炒制、热风烘烤以及微波4种热加工方式处理云南大姚火麻仁。以火麻仁香味为指标,探究4种热加工方式在最佳香味处理条件下对其挥发性风味物质、色泽、营养成分及贮藏稳定性的影响。结果表明:4种热加工方式最优处理条件分别为100℃常压蒸制8 min、150℃炒制15 min、130℃热风烘烤40 min以及600 W功率微波4 min。未处理火麻仁中含有较多的2-3丁二醇(10.21%)、1-己醇(7.92%)等醇类物质。4种热加工方式均可使挥发性风味物质的种类和含量增加,其中炒制处理和热风烘烤可明显增加醛类、杂环类物质的含量。不同热加工方式处理后火麻仁的色泽、蛋白质、总糖、灰分、脂肪、总酚、总黄酮含量及不饱和脂肪酸比例存在显著性差异(P<0.05)。微波处理可保留较高含量的蛋白质、总酚和总黄酮;蒸制处理和热风烘烤后可保留较高比例的不饱和脂肪酸,其中亚麻酸保留率最高,分别为92.64%和98.73%。不同热加工方式处理的火麻仁对脂肪氧化酶均有显著的抑制作用(P<0.05),在短期贮藏过程中均能抑制脂肪的氧化。本研究结果为火麻仁深层次的加工利用提供参考。     

坚果中脂肪含量及脂肪酸组成分析

目的分析16种市售坚果中脂肪含量及脂肪酸组成,比较不同品种坚果间脂肪含量、饱和脂肪酸和不饱和脂肪酸组成的差异。方法采用气相色谱分析法测定坚果中37种脂肪酸的含量,用最小显著性差异法(least-significant difference,LSD)法进行多重比较。结果坚果的平均脂肪含量为(55.6±0.86)g/100 g,变化范围为40.2~71.3 g/100 g,碧根果脂肪含量显著高于其他品种坚果脂肪含量(P0.05);坚果中的不饱和脂肪酸含量为72.77~95.47 g/100 g脂肪,平均值为(86.68±0.12)g/100 g脂肪,显著高于饱和脂肪酸4.53~22.19 g/100 g脂肪,平均值为(11.31±0.16)g/100 g脂肪(P0.05),东北榛子中单不饱和脂肪酸总含量最高,为84.34 g/100 g脂肪,而纸皮核桃中的多不饱和脂肪酸总含量最高,为74.17 g/100 g;坚果中不含短链脂肪酸和中链脂肪酸。结论坚果中不饱和脂肪酸含量较多,富含ω-6和ω-3脂肪酸,营养价值较高。     

超临界CO2萃取二级分离火麻仁油中生育酚及主要甘油三酯组成分析

以脱壳火麻仁为原料,采用超临界CO2萃取二级分离火麻仁油,通过控制分离参数,分离釜Ⅰ及分离釜Ⅱ分别收集火麻仁油,应用超高效液相色谱-高分辨质谱联用及国标方法分别分析比较其甘油三酯及生育酚组成。结果表明:分离釜Ⅰ及分离釜Ⅱ得到的火麻仁油甘油三酯及生育酚组成和含量存在一定差异,分离釜Ⅰ火麻仁油的甘油三酯组成主要包括三亚油酸甘油三酯、二亚油酸亚麻酸甘油三酯及油酸二亚油酸甘油三酯,含量分别为32.1%、29.8%及19.6%;分离釜Ⅱ火麻仁油的甘油三酯组成主要包括二亚油酸亚麻酸甘油三酯、三亚油酸甘油三酯及油酸二亚油酸甘油三酯,含量分别为33.9%、27.6%及26.4%。火麻仁油生育酚以γ-生育酚为主,其次为α-生育酚,δ-生育酚最少,分离釜Ⅱ中火麻仁油生育酚含量高于分离釜Ⅰ中火麻仁油生育酚含量。采用超临界CO2萃取二级分离火麻仁油,可以初步实现甘油三酯及生育酚组分的选择性分离。     

三种绿藻总脂肪和脂肪酸的测定

用重量法测定了三种绿藻的总脂肪含量、气相色谱法测定了它们的脂肪酸百分含量。结果表明,三种绿藻的总脂肪含量在17.69%～21.44%之间。亚心形扁藻和青岛大扁藻的脂肪酸组分中的不饱和脂肪酸以C18：3w3含量最多;微绿球藻则以C20：5w3含量最多。     

新疆小麦麸皮脂肪含量及脂肪酸组成分析

以新疆不同地区的20种小麦麸皮为研究对象,对其脂肪含量进行测定并分析其脂肪酸组成,为开发麦麸相关功能食品提供科学依据。结果表明:20种小麦麸皮脂肪含量在1.8%～4.4%之间;共检测到18种脂肪酸,其中主要有亚油酸、油酸、棕榈酸、α-亚麻酸,在脂肪酸中的平均百分含量分别为56.7%、18.9%、16.4%、4.1%,不饱和脂肪酸含量在77.4%～83.7%之间。相关性分析显示,总脂肪酸的含量与亚油酸、油酸、棕榈酸和α-亚麻酸4种组分含量极显著相关。这些脂肪酸组分之间的相关性与它们共线性的合成途径有关。     

火麻仁浓缩蛋白制备工艺研究及蛋白组成测定

对提油脱脂后的火麻仁饼粕采用高速匀浆机剪切,提高火麻仁蛋白在水溶液中的溶解性,通过过滤去除不溶性成分,对蛋白溶解液进行喷雾干燥制备火麻仁浓缩蛋白粉。通过液料比、剪切速度和剪切时间进行单因素实验,并结合正交试验优化制备工艺,获得了高速剪切法制备火麻仁浓缩蛋白工艺条件为:液料比25∶1 m L/g,剪切速度15 000 r/min,剪切时间12 min,在此最佳工艺条件下所制备的火麻仁蛋白粉提取率为76.325%,纯度达82.308%,达到浓缩蛋白的指标(70%)。并选用传统的Osborne分级分离方法和高效液相色谱仪测定火麻仁浓缩蛋白中的氨基酸组成及含量,测定结果为火麻仁主要含盐溶性蛋白和碱溶性蛋白,其中含量最高的是碱溶蛋白38.38%,其次是盐溶蛋白31.52%,其总量占总蛋白的70%。而水溶性蛋白、醇溶性蛋白和泡沫蛋白含量均较低较低,分别为为8.83%、3.51%和3.47%。     

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.     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.