The effect of Acetobacter sp. and a sulfate-reducing bacterial consortium from ethanol fuel environments on fatigue crack propagation in pipeline and storage tank steels

This paper evaluates the effects of microbiologically influenced corrosion (MIC) on fatigue-crack growth of candidate materials useful in expanding bio-ethanol usage, including a storage-tank steel (ASTM A36) and two pipeline steels (API 5L X52 and X70). The microbiological species sampled and cultivated from an ethanol fuel production stream are responsible for both acetic acid and hydrogen sulfide production that lead to significant increases in fatigue-crack growth rate across a wide range of stress-intensity-factor amplitudes (ΔK). The mechanism for increased fatigue damage is hydrogen uptake through adsorption into the steel, which embrittles material ahead of the growing fatigue crack.     

高效液相色谱法测定化妆品中VD2及VD3

采用高效液相色谱法对VD2及VD3进行测定,以甲醇/乙腈(90∶10)为流动相,流速为1.0 mL/min,DAD检测器,C18柱,检测波长260 nm,得到在0.50～50.0 mg/L浓度范围内有较好的线性关系,相关系数分别为rVD2=0.999 4和rVD3=0.999 5,回收率为96.9%～100.6%,方法检出限VD2为0.13 mg/L,VD3为0.06 mg/L。该方法快速方便,可用于化妆品VD2及VD3的检测。     

负载多酚的纳米复合物制备方法及结构表征

多酚类化合物因为其独特的生物活性而逐渐受到人们的重视,但多酚类化合物的应用有一定的局限性。利用蛋白质和多糖制备的纳米复合物将多酚类物质包埋起来,不仅可以克服多酚水溶性差、易降解、生物利用度低等问题,保留多酚原有的生物活性,而且可以实现多酚类物质的缓释。对纳米复合物的4种制备方法、表征手段以及颗粒形成的影响因素进行研究,旨在为多酚类物质的有效利用提供理论依据与实际指导。     

我国市售饮料中游离糖含量研究

目的 了解我国市售饮料中游离糖及其单体的含量,为游离糖摄入及其风险评估提供基础数据,为制定完善相关政策提供科学依据.方法 根据我国饮料行业产销量并结合地理分布,2015年采集9类饮料样品共计708份;根据美国分析化学家协会(AOAC)2000.17方法,以高效离子色谱-脉冲安培检测法测定其中的单糖和二糖(葡萄糖、果糖、...     

副溶血性弧菌毒力因子及耐药机制研究进展

副溶血性弧菌是水产品中主要的致病菌之一,既可造成养殖水产品的疾病与死亡,也可引起人类的胃肠炎等疾病,不仅具有潜在的食品安全隐患,也对消费者健康造成潜在危害。该文主要阐述了副溶血性弧菌的毒力因子耐热直接溶血素(thermostable direct hemolysin, TDH)以及分泌系统T3SS1、T3SS2在菌株体内的作用机理,并对副溶血性弧菌产生耐药性的5种机制——产生生物被膜、质粒介导耐药、产生灭活酶或钝化酶类、外排泵主动排出抗菌药物、药物靶点发生改变进行了综述。     

我国食品标准体系在食品安全监管过程中的应用及现存问题

食品标准是指导食品安全监管全链条工作科学、规范、有序开展的重要依据和准则,但一定程度上存在与监管需求符合性不佳、匹配度不足等问题。目前我国食品标准体系尚处于逐步建设和改进完善阶段。针对食品标准在食品安全监管工作中的作用和应用,本文主要分析研究食品标准体系与监管实际的符合性和匹配度,梳理分析我国食品标准体系与食品安全监管过程的符合情况。建议从标准跟踪评价、简化优化标准制修订流程、整合食品分类标准等方面逐步改进完善,为监管工作提供有力支撑和依据。     

液相色谱-三重四极杆质谱法测定花茶中5种吡咯里西啶类生物碱

目的 建立液相色谱-三重四极杆质谱法(liquid chromatography-tandem mass spectrometry, LC-MS/MS) 同时测定花茶中5种吡咯里西啶类生物碱含量的分析方法。方法 将花茶样品均质粉碎后, 经0.1%甲酸水溶液浸泡, 涡旋, 超声提取, 高速离心后取上清液过固相萃取柱, 洗脱液氮吹吹干后用流动相复溶, 经ZORBAX Eclipse PLUS C18色谱柱(2.1 mm×100 mm, 1.8 μm)分离, 以0.1%甲酸溶液和乙腈为流动相进行梯度洗脱, 流速为0.30 mL/min, 柱温为30 ℃, 多反应监测模式测定, 外标法定量。结果 该方法线性关系良好, 相关系数为0.997~0.998; 方法的检出限(S/N=3)为3~5 μg/kg、定量限(S/N=10)为10~15 μg/kg; 在15、30、150 μg/kg添加水平下的平均回收率为89.69%~102.12%, 相对标准偏差为0.3%~5.4%。结论 该方法样品前处理简单快速、萃取效果好、灵敏度和选择性高, 适用于常规检测。     

Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a_w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a_w = 0.11 is optimal to limit formation of Maillard reaction products.     

Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle

Protein oxidation is considered as an important issue in food preservation process. In the present study, the potential influence of protein oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle was investigated. After the hydroxyl radical oxidation, it was found that the carbonyl, surface hydrophobicity and dityrosine content of myofibrillar protein significantly increased (P < 0.05), while the content of total sulphydryl decreased significantly (P < 0.01). Meanwhile, the fluorescence intensity of squid was weakened, and the maximum absorption peak of fluorescence red shift as the H₂O₂ concentration increased. The sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) showed that not only the protein cross-linking but also degradation could have occurred. The content of α-helix decreased, the content of β-sheet, β-turn and the unordered structures increased after oxidation. In addition, oxidation resulted in a decrease in water holding capacity. Taken together, oxidation resulted in the damage of the myofibrillar structure, the increase in muscle loss rate and the decrease in water holding capacity.     

市售西班牙自然发酵香肠的食用品质特征分析

以销量较高的市售西班牙自然发酵香肠为研究对象,通过感官评价筛选出喜好度较高的发酵香肠,测定香肠水分含量、pH值、色泽、质地等指标,采用顶空固相微萃取-气相色谱-质谱联用（headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS）法分析香肠挥发性风味成分。结果表明,总体可接受性较高的自然发酵香肠具有以下特征：光泽度高、色泽暗红（亮度值16.028～31.399,红度值13.80～16.31）,组织紧密、质地均一、硬度（4 721.859 0～6 360.352 0 g）适中,pH值（5.68～5.89）、水分含量（20.12%～28.09%）较低,咀嚼感好、干燥度适中,果香味、清香味、甜味、乳香味、鲜味明显,咸味、酸味适中,胡椒味较淡。总体接受性最高的香肠（1号香肠）中检出81 种挥发性风味成分,其中乙醛、异戊醛、2,3-丁二酮、月桂烯、3-甲基丁酸乙酯、顺-4-羟基-6-十二烯酸内酯、乙酸为主要风味成分（香气活力值＞50）。