野菊花黄色素提取工艺探索

对野菊花黄色素的提取条件进行了系统的研究。结果表明，提取的最佳方案是：pH值为3．0的99．7％的无水乙醇为浸提剂，按野菊花粉重与浸提剂体积比为1：8投料，在温度为40℃下浸提两次，每次浸提时间为11h。     

剑兰黄色素的提取工艺研究

采用不同溶剂提取剑兰黄色素，比较了无水乙醇、氯仿、丙酮、乙醚、石油醚的提取效果，结果表明：丙酮为最佳溶剂，丙酮提取液λmax为345nm；浸提剂用量和浸提时间对提取剑兰花瓣黄色素的影响较大，其次为浸提温度．而浸提pH的影响较小；在1g剑兰粉末中加入pH5．0的丙酮15mL，55℃恒温浸提4h，提取率最高。     

玉米粗蛋白粉黄色素的提取工艺研究

利用索氏提取法比较95％乙醇、异丙醇、氯仿、丙酮、乙酸乙酯、石油醚和蒸馏水提取玉米粗蛋白粉黄色素的效果，结果发现95％乙醇为最佳溶剂，95％乙醇提取液λmax为446nm。单因素试验和正交试验表明：液料比和浸提时间对提取玉米粗蛋白粉黄色素的影响较大，其次为浸提温度，而浸提液pH的影响较小。最佳提取工艺为：温度85℃、pH4．0、提取时间4h、液料比8：1。     

正交试验法优选坛紫菜多糖的提取工艺

目的：对常规法提取紫菜多糖的工艺进行优化；方法：L16（4^4）正交试验及方差分析；结果：影响紫菜多糖热水提取的主要因素为醇沉浓度，其次是浸提时间，再次是浸提温度和料液比；结论：常规法提取紫菜多糖的优选方案为浸提温度80℃、浸提时间1．5h、料液比1：20、醇沉浓度90％。     

玉米黄色素的提取工艺探讨

对玉米蛋白粉中黄色素的提取条件进行了系统的研究；结果表明，提取的最佳工艺条件是：用95％乙醇为浸提剂，在料液比为1：16，温度为65℃的条件下，浸提时间为4小时。     

玉米蛋白粉中黄色素的提取工艺研究

对玉米蛋白粉中黄色素的提取条件进行了系统的研究；结果表明，提取的最佳工艺是：用95％乙醇为浸提剂，在料液比为1：16，温度为65℃的条件下，浸提时间为4h。     

蕃茄皮中番茄红素提取工艺研究

主要对番茄皮中番茄红素的提取工艺和影响番茄红素提取的诸因素，如提取溶剂种类及原料与提取溶剂的比例，浸提温度、时间，提取级数等进行了研究，结果表明：选用丙酮为提取溶剂且液料比为8：1，提取温度为40℃，提取时间为70min，提取级数为3次，可取得最佳提取效果。     

麦胚多糖提取工艺的研究

通过水提、酸提、碱提3种不同的浸提方法对小麦胚芽多糖进行提取，研究不同的提取方法对多糖提取率的影响，确定麦胚多糖的最佳提取工艺。试验结果表明，以固液比1：8、浸提温度9012、浸提时间2．5h、浸提次数3次为最佳工艺参数的水提法为最佳提取方法。     

荷叶黄酮提取工艺研究

本文用三种干燥方法（自然晾干，低温烘干，真空冻干）对新鲜荷叶进行干燥，并对荷叶黄酮提取工艺条件进行了优化。实验结果表明：三种干燥方法相比，冻干后的荷叶综合效果最好，色、香、味纯正，荷叶黄酮损失少；荷叶黄酮浸提最佳工艺条件为：乙醇溶液浓度70％，浸提温度80℃，料液比1：30，浸提时间2h，浸提次数3次；在最佳条件下浸提荷叶总黄酮含量达36．19mg／g。     

米糠多糖提取工艺的优化

本文选取料水比、浸提温度和浸提时间三项考察因素,对米糠中多糖进行了提取工艺优化的研究。研究结果表明：料水比为1：20,浸提温度为100℃,浸提时间3h为最佳提取工艺。     

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.     

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.     

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.     

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.