3种野生块菌营养成分比较分析

为探究中华夏块菌、假喜马拉雅块菌和攀枝花白块菌的营养价值,采用国家标准方法检测水分、蛋白质、脂肪、粗纤维、灰分、氨基酸、维生素、矿质元素、稀土元素及重金属。结果表明:3种块菌干物质中粗纤维占41.8%~52.8%,蛋白质分别是29.8%、27.8%和31.4%,脂肪在2.16%~2.80%之间,必需氨基酸2.58 g/100 g~3.86 g/100 g,呈味氨基酸3.33 g/100 g~4.78 g/100 g,分别占各自氨基酸总量的33.5%、40.4%和40.2%,远高于必需氨基酸含量。3种块菌都含有丰富的精氨酸、胱氨酸和酪氨酸以及常量元素和微量元素,攀枝花白块菌中钾、钠、钙、镁、锌、铜、锰、锶含量较高,中华夏块菌中硒含量较高,3种块菌稀土元素适量、重金属和农药残留较低。证实3种块菌是富含呈味氨基酸和精氨酸的优质调味食品。     

3种梵净山茶营养成分分析

根据国家相关检测标准,以梵净山茶为研究对象,测定翠珠绿茶、金黔红红茶、梵针黑茶中主要营养成分、氨基酸含量、游离氨基酸含量、矿物质元素、重金属含量,比较3种梵净山茶的营养成分差异并对其营养价值进行了评价。试验结果表明:翠珠绿茶的维生素C含量较高为191.50 mg/100 g,梵针黑茶的还原糖和总糖含量较高分别达3.42%和7.24%,金黔红红茶的总糖含量较低;梵针黑茶的粗纤维含量最高达13.43%,3种梵净山茶的EAA/TAA的比值均大于40%,EAA/NEAA比值均大于60%,远超过WHO/FAO理想蛋白的标准模式;金黔红红茶游离氨基酸总量较高为2.167 g/100 g,翠珠绿茶茶氨酸含量较高为0.635 g/100 g;梵净山茶富含人体必需的微量元素,可作为人体补充矿物质元素的重要来源,其中翠珠绿茶的Fe、Se含量较高分别为674.76 mg/kg、7.56 mg/kg,金黔红红茶的Zn、Cu含量较高分别为116.95 mg/kg、77.90 mg/kg;重金属含量测定结果符合食品安全国家标准。     

黑莓叶营养成分分析

对黑莓叶中主要营养成分、氨基酸组成及矿质元素含量进行测定与分析,并与枸杞叶、柿叶、桑叶、显齿蛇葡萄叶、雀舌茶进行比较。结果表明：黑莓叶的粗蛋白含量(20.39g/100g)、纤维素含量(14.52g/100g)较高,总黄酮(3.75g/100g)含量丰富;其氨基酸组成全面,氨基酸总含量(19830mg/100g)及必需氨基酸含量(7459mg/100g)均高于其余果叶;其矿质元素含量丰富,其中Ca、K、Mg、Na、P、Fe、Zn、Cu、Mn等人体必需微量元素含量较多,Pb含量(3.18mg/kg)低于茶叶国家标准限量,Cd、Cr、Co含量较低。黑莓叶是一种优质的果叶茶,并可对其黄酮类活性成分进行深入研究与开发。     

淡竹叶茶营养成分分析

目的:研究淡竹叶茶的营养成分.方法:仿照茶叶加工工艺制备淡竹叶茶,按相关国标与方法测定其总黄酮、粗蛋白质、总糖、维生素、氨基酸及矿质元素等含量.结果:淡竹叶茶中总黄酮、粗蛋白、总糖及粗纤维含量分别为5.76％、36.1％、11.7％、17.9％.其含有8种必需氨基酸,谷氨酸含量最高,为1.168g/100g,必需氨基酸占总氨基酸的44.5％.淡竹叶茶中所含维生素以Vc含量最高,为123.87mg/100g.矿质元素含量丰富,尤其是Mg、Mn,其含量分别为402.87、118.87 μg/g,且含有一定量的Se.结论:淡竹叶茶有较高的营养价值,在医药食品行业有很好的运用前景.     

淡竹叶茶营养成分分析

目的:研究淡竹叶茶的营养成分。方法:仿照茶叶加工工艺制备淡竹叶茶,按相关国标与方法测定其总黄酮、粗蛋白质、总糖、维生素、氨基酸及矿质元素等含量。结果:淡竹叶茶中总黄酮、粗蛋白、总糖及粗纤维含量分别为5.76%、36.1%、11.7%、17.9%。其含有8种必需氨基酸,谷氨酸含量最高,为1.168g/100g,必需氨基酸占总氨基酸的44.5%。淡竹叶茶中所含维生素以VC含量最高,为123.87mg/100g。矿质元素含量丰富,尤其是Mg、Mn,其含量分别为402.87、118.87μg/g,且含有一定量的Se。结论:淡竹叶茶有较高的营养价值,在医药食品行业有很好的运用前景。      

不同产地竹荪营养成分的比较研究

以福建古田、福建建阳、福建顺昌、浙江、贵州和云南地区的6种竹荪子实体为材料,测定了其粗蛋白、粗脂肪、粗纤维、粗多糖、灰分、矿质元素和氨基酸含量。6个供试地区的竹荪子实体均富含蛋白、多糖与粗纤维,且脂肪含量低,但多糖含量差异明显,来自浙江的样品粗多糖含量达到30.68%,来自贵州的样品多糖含量为18.68%;此外,竹荪子实体富含Ca、Mg、Fe和Zn等人体必需的矿质元素,其中来自浙江和贵州的样品中含量最为丰富;竹荪子实体中Hg含量超标可能是一个普遍现象;通过氨基酸分析,竹荪蛋白质的限制性氨基酸为赖氨酸,不同产地的竹荪样品存在较大差异。      

蒜头果种仁的营养成分分析

测定了蒜头果种仁的蛋白质含量、粗脂肪含量及蒜头果种仁油脂肪酸组成和矿质元素含量,并采用氨基酸自动分析仪测定蒜头果种仁的氨基酸组成,对其氨基酸营养价值进行评价。结果表明：蒜头果种仁蛋白质含量为21.02%,粗脂肪含量为61.05%,蒜头果种仁油中共检出17种脂肪酸,包括5种饱和脂肪酸和12种不饱和脂肪酸,其中神经酸的含量最高,为45.04%;蒜头果种仁含有17种氨基酸,其中7种为必需氨基酸,其氨基酸比值系数分（SRC）为77.25,营养价值较高;蒜头果种仁中含有K、P、Mg、S、Ca、Fe、Mn等矿质元素。蒜头果种仁营养成分丰富,可进一步加强其资源化利用。     

麻花艽种子营养成分分析

对麻花艽种子营养成分进行分析测定。结果表明:麻花艽种子中水分、总黄酮、总糖、粗脂肪、粗蛋白、粗纤维含量分别为6. 95%、0. 22%、2. 57%、17. 50%、20. 53%、23. 57%,为高蛋白、高纤维植物种子; 16种氨基酸总量为21. 84 g/100 g,其中谷氨酸(5. 46 g/100 g)含量最高;常量元素中钾(4 300 mg/kg)含量最高,钙(803 mg/kg)含量最低,微量元素中铁(227 mg/kg)含量最高,铜(12. 7mg/kg)含量最低;共检出17种脂肪酸,不饱和脂肪酸含量占总脂肪酸的84. 54%。研究表明,麻花艽种子具有较高的蛋白质含量,氨基酸组成全面,矿质元素丰富,油酸、亚油酸等不饱和脂肪酸含量高,因此极具开发利用价值。     

6种鲜食葡萄营养成分比较分析

目的比较我国6种鲜食葡萄主栽品种营养成分的差异。方法采用理化分析方法对葡萄的氨基酸等营养成分进行测定,采用统计学方法比较分析品种间的营养差异。结果6种鲜食葡萄的脂肪、灰分、纤维、总酸、半胱氨酸、甘氨酸和磷含量差异不显著(P>0.05);夏黑葡萄的蛋白、总糖、还原糖、总花色苷、维生素C、必需氨基酸、风味氨基酸、支链氨基酸、药用氨基酸、增香与着色氨基酸、伯胺基氨基酸、K、Fe和Cu的含量均最高;巨玫瑰的总黄酮、总多酚、Ca、Mg和Mn的含量均最高;红地球的氨基酸比值系数评分和P含量最高,氨基酸营养均衡性最佳。结论不同品种鲜食葡萄营养差异明显,具有不同的潜在开发应用价值。     

雷州市沿海几种贝类营养成分的分析

采用微量凯氏定氮法、索氏抽提法、烘箱干燥法和等离子体发射光谱法对雷州市沿海的近江牡蛎、翡翠贻贝、栉孔扇贝、丽文蛤、毛蚶和长竹蛏等六种贝类营养成分进行分析.结果表明：六种贝类营养成分丰富,它们蛋白质含量高（平均含量为10.13%）,脂肪含量低（平均含量为2.71%）,还含有大量人体必需的矿质元素.尤其是翡翠贻贝富含微量元素Se,近江牡蛎富含Ca、Zn等元素.该分析研究为当地沿海综合利用和开发海洋贝类资源提供了营养评价的参考依据.     

陕南蕨菜有效成分的分析

为了充分利用蕨菜植物资源,对陕南蕨菜的有效成份中的总脂肪、总黄酮和总多糖进行了分析,分别采用索氏提取法、比色法和苯酚-硫酸法等测定.结果表明:蕨菜中总脂肪、总黄酮总和总多糖含量分别为:2.13%,2.20%和8.22%.     

日本味淋的种类、成分和用途

主要介绍了日本味淋的种类;味淋中的主要成分,即糖类、各种氨基酸、有机酸等含量以及在食品、水产品、蔬菜、面包加工等方面的用途.     

超临界流体色谱在食品功能性成分分离测定中的应用

本文介绍了超临界流体色谱的原理和特点以及它在食品功能性成分分离测定中的应用。     

Nutritional characterization of tomato fiber as a useful ingredient for food industry

Tomato by-product consists of peels and seeds, presenting peel high fiber content. In this work, “tomato fiber” (TF) samples, obtained from tomato peels (after tomato processing) by a patented process, were characterized in terms of fiber and macronutrients (proteins, ash, total available carbohydrates and soluble sugars). From our results, TF is mainly composed by carbohydrates, with an average value of 80% of total dietary fiber (much higher than other vegetable by-products), being insoluble fiber the major component. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population.Industrial RelevanceThe use of tomato by-product reduces costs and justifies new investments in equipment, providing a correct solution for the pollution problem connected with tomato processing. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population. According to the Regulation 1924/2006, the product TF characterized in this study can be considered under the denomination of “Source of Fiber” (more than 3 g/100 g), and for that reason food products containing the above mentioned fiber in quantities equal or superior to 3.9%, could also include the same declaration of nutritional properties in their labeling.     

Advances in ingredient and processing systems for meat and meat products

Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material “meat” more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.     

Variable selection in visible and near-infrared spectra: Application to on-line determination of sugar content in pears

Informative variable (or wavelength) selection plays an important role in quantitative analysis by visible and near-infrared (Vis-NIR) spectroscopy. Four different variable selection methods, namely, stepwise multiple linear regression (SMLR), genetic algorithm-partial least squares regression (GA-PLS), interval PLS (iPLS), and successive projection algorithm-multiple linear regression combined with GA (GA-SPA-MLR), were studied to determine the sugar content of pears. The results derived by these techniques were then compared. The calibration model built using GA-SPA-MLR on 18 selected wavelengths (2% of the total number of variables) exhibited higher coefficient of determination (R²) = 0.880 and root mean square error of prediction (RMSEP) = 0.459°Brix for the validation set. Results show that the accuracy of the quantitative analysis conducted by Vis-NIR spectroscopy can be improved through appropriate wavelength selection. Despite the RMSEP value of GA-SPA-MLR was a slightly higher than that of GA-PLS, considering that this model was simpler and easier to interpret, GA-SPA-MLR can be used for industrial applications.     

蓝莓营养保健功能及其活性成分提取技术研究进展

蓝莓因其独特的风味、丰富的营养成分以及功能的多样性而倍受人们的喜爱。文章综述蓝莓的营养价值,重点介绍其在保护视力、抗氧化、增强记忆力和抗衰老等方面的保健功能,并对蓝莓活性成分提取技术的发展现状进行概述,展望蓝莓的发展前景。旨为蓝莓进一步的开发利用提供参考和借鉴。     

Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham’s Triumph)

The effect of ohmic heating (OH) and vacuum impregnation (VI) on the osmotic dehydration kinetics and microstructure of pears was studied. Three different dehydration levels (30, 40 and 50 °C) were used, by applying VI or not (OD) and OH (100 V). Dehydrated samples showed that the application of OH during the osmotic treatments had significant effects on the kinetics of water loss and sugar gain as well as on the microstructure of samples. The greatest water loss was observed with the OD-OH. The largest amount of solute gain and the smallest firmness loss were obtained in the VI-OH. In some treatments, the process time was reduced by as much as 40%. The SEM observations showed that cell deformation and cell rupture were significant in the OD-OH than on the VI-OH samples. The increases in the permeability of cell by OH explain the acceleration of mass transference and process time reduction.