我国调味品食品接触材料膳食暴露评估基础参数市场调查研究

目的 建立我国调味品食品接触材料膳食暴露评估基础参数。方法 采用接触面积法对调味品食品接触材料进行研究,根据调查食品接触材料的相关数据信息获得接触面积法中食品接触材料与单位质量食品的接触面积参数。结果 共调查分析800份调味品,获取相关数据25600个,食品接触材料与单位质量或单位体积食品的接触面积(S/V)最大值为322.67dm²/kg,最小值为1.63dm²/kg。本次调查中调味品S/V 有86.9%的数据高于6 dm²/kg。结论 基于调味品市场调查构建的调味品食品接触材料基础参数为我国调味品食品接触材料安全性评估工作提供数据支持。     

我国七省市餐馆就餐人群的谷氨酸盐摄入量评估及影响因素初探

目的 分析我国七省市餐馆就餐人群的谷氨酸盐（均以谷氨酸计）摄入量,并评估该类人群的暴露风险。方法 采用多阶段分层与人口成比例的整群随机抽样方法,在北京、重庆、辽宁、山东、广西、江苏与陕西7个省/市随机抽取调味品,使用超高效液相色谱-串接质谱测定方法检测调味品中的谷氨酸盐含量,并根据本次餐馆调查此前获得的消费量数据,采用简单分布模型计算餐馆就餐者的谷氨酸盐摄入量。结果 鲜味剂和助鲜剂的谷氨酸盐含量最高（以谷氨酸钠计）,其次为鸡精/鸡粉、除鸡精外固体复合调味品、液体复合调味品、酱油、以动物原料为基料的半固体复合调味品、香辛料、酿造配制酱等,盐及代盐品的谷氨酸盐含量最低。餐馆就餐者一餐的调味品谷氨酸盐摄入量均值为47.87 mg/kg·BW,占JECFA设定ADI的39.89%。考虑就餐者一天内在餐馆外摄入的食物,则其一天的谷氨酸盐摄入量均值为61.33 mg/kg·BW（均以谷氨酸计）,占ADI的51.11%。在不同规模餐馆的就餐者中,中型餐馆的一餐谷氨酸盐摄入量最高,摄入量中位数为44.46 mg/kg·BW,其次为大型餐馆和小型餐馆,三者间就餐者的谷氨酸盐摄入量均存在统计学差异（P<0.05）,均值占ADI的比例均<50%。在不同地区,广东省就餐者的谷氨酸盐中位摄入量最高为64.22 mg/kg·BW,北京市的中位摄入量最低为18.66 mg/kg·BW,经两两比较,除山东省和陕西省间差异无统计学意义（P>0.05）,其他省市的摄入量水平均存在差异（P<0.05）,均值占ADI的比例均<80%。城市与县城比较,城市餐馆就餐者的摄入量显著高于县城（P<0.05）,均值占ADI的比例均<50%。结论 我国七省市餐馆就餐者谷氨酸盐暴露风险仍处于可接受水平,但不同省市以及城市与县城的餐馆就餐者的谷氨酸盐摄入量不同。     

Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria

The aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. In the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (AF) and acetification. Nevertheless, a strain of Saccharomyces cerevisiae and of Acetobacter malorum were selected and tested as starter cultures in the inoculation study. The inoculated processes with these strains were compared with another spontaneous process, yielding a significant reduction in time for AF with a total imposition of the S. cerevisiae strain. The resulting strawberry wine was acetified in different containers (glass and wood) yielding an initial imposition of the A. malorum inoculated strain, although displacement by Gluconacetobacter species was observed in the wood barrels.     

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

Persimmon (Diospyros kaki) is a seasonal fruit with important health benefits. In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end of these processes. During spontaneous fermentation, S. cerevisiae Sc1 was the predominant strain isolated throughout, while the commercial strain of S. cerevisiae was the most common strain isolated from the inoculated fermentations. The main non-Saccharomyces strains isolated included Pichia guilliermondii, Hanseniaspora uvarum, Zygosaccharomyces florentinus and Cryptococcus sp. A distinct succession of AAB was observed during the acetification process. Acetobacter malorun was abundant during the initial and mid-stages, while Gluconacetobacter saccharivorans was the main species during the final stages of these acetifications. Four additional AAB species, Acetobacter pasteurianus, Acetobacter syzygii, Gluconacetobacter intermedius and Gluconacetobacter europaeus, were also detected. We observed 28 different AAB genotypes, though only 6 of these were present in high numbers (between 25%–60%), resulting in a high biodiversity index.     

辐照对发酵调味品杀菌效果及品质的影响

以4～10 kGy剂量60Coγ射线辐照处理黄豆酱、甜面酱、红腐乳、郫县豆瓣,研究辐照处理对其细菌总数、营养成分和感官品质的影响。结果显示,7～10 kGy剂量辐照可以有效杀灭调味品中的微生物,并且不影响其蛋白质、氨基酸、脂肪等营养指标以及色泽、气味、滋味、体态等感官品质,辐照具有较好的应用推广前景。     

QuEChERS-液相色谱-串联质谱法同时测定调味品中49种工业染料

目的建立基于QuEChERS方法-液相色谱-串联质谱法(liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)同时测定调味品中49种工业染料含量的分析方法。方法样品用甲醇-乙腈(50:50,V:V)混合溶剂提取、结合QuEChERS样品前处理技术经C_(18)材料净化处理后,在正、负离子切换模式下以多反应监测(multiple reaction monitoring,MRM)模式检测。结果在一定的浓度范围内,49种染料呈良好线性兲系,相兲系数大于0.97,方法检出限(limits of detection,LODs)为0.10~11.54μg/kg,方法定量限(limits of quantitation,LOQs)为0.33~38.46μg/kg,当实际样品中添加水平在5~1000μg/kg范围时,平均回收率70.8%~114.7%,重复性相对标准偏差(relative standard deviation,RSD,n=6)为0%~9.4%,精密度相对标准偏差为0.4%~13.1%。结论本方法操作简单、高效,准确度与精密度高,可同时测定多种工业色素,适合于调味品中49种工业染料快速检测。     

冷藏过程中调味料对海鲈鱼片品质的影响

目的 研究复合调味料对海鲈鱼片贮藏品质的影响,以期为海鲈鱼的保鲜提供理论指导和技术支持.方法 以海鲈鱼片为研究对象,采用花椒、桂皮、八角、白酒、生姜、食盐等6种调味料及其复合物的溶液浸渍海鲈鱼片,测定4℃贮藏条件下海鲈鱼片的鲜度和质构指标的变化.结果 单一调味料液处理可使鱼片的鲜度和质构指标变化减缓,其中桂皮调味料液处理有效延缓了鱼片的菌落总数、pH值、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值和K值的上升.经复合调味料液处理后,鱼片的各项鲜度指标均有所改善,且自由水的含量显著降低,持水力比未处理鱼片高出8％,改善了鱼肉的持水性.结论 6种调味料复合后具有协同抗菌性能,保鲜性能较好,可有效延缓海鲈鱼的蛋白质分解和脂肪氧化,延长货架期至12 d.     

Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

The objective of this study was to investigate the effects of enriched energy density and visual topping on maize soup’s intake, overall liking, taste liking, food-evoked emotion and perceived familiarity among older home-dwelling people. This study consisted of two tests: in the first test, the most appetising soup was chosen from six high-energy soups topped with different condiments by testing participants’ rankings based only on appearance; while in the second test, participants tasted the most visually appealing maize soup (high-energy maize soup topped with parsley), as well as topping-free high-energy maize soup and low-energy maize soup. Enriched energy density significantly increased the energy intake of maize soup, and visual topping significantly increased both the weighed intake and energy intake of high-energy maize soup. A combined sensory dimension modification of maize soup by enriching energy density and adding visual topping positively affected weighed intake, energy intake, overall liking and food-evoked emotion of maize soup. Slight changes of meal appearance by adding visually appetising toppings could be an effective method to encourage older consumers’ food consumption. In addition, combined sensory enhancement for food could have synergetic effect on older people’s food consumption and eating experience.     

酶联免疫分析在调味料安全质量检测中的应用

酶联免疫分析是一种基于特异抗原抗体的反应、具有灵敏、简便而且成本低廉的免疫分析技术.本文对这种技术进行概述,详细评述该技术在调味料污染物检测中的应用,包括微生物污染以其生物毒素残留,违禁有机化合物污染和食品过敏原残留等;同时阐述了该技术在调味料质量安全监控的应用前景.     

饮品与调味品中香味成分分析方法

饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。综述了这些成分的各种测定方法，重点介绍了气相色谱法（GC）、高效液相色谱法（耶LC）、离子色谱法（IC）和毛细管电泳法（CE）等当代先进的分析检测方法。