分光光度法测定火腿肠中亚硝酸盐含量的不确定度评定

目的根据JJF1059.1-2012《测定不确定度的评定与表示》和GB 5009.33-2016《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》测定火腿肠中亚硝酸盐含量并进行不确定度评定。方法利用分光光度法测定火腿肠中亚硝酸盐含量,并建立相应的数学模型对测定过程中的称量、定容、分取、稀释、测定等引入的不确定度来源及其分量进行系统的分析。结果火腿肠中亚硝酸盐含量为4.31mg/kg,置信概率为95%时,最终得到测量的扩展不确定度为0.138 mg/kg (k=2)。结论火腿肠亚硝酸盐测定过程中最主要的不确定度来源为最小二乘法拟合的曲线,可通过减小标准品称量、定容等操作误差对曲线绘制的影响,进而有效降低最终检测结果的扩展不确定度。     

What are the potential strategies to achieve potentially more healthful meat products?

In recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome and consistently high-quality meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. Besides, the incorporation of ingredients that play a technological role and are potentially health-enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites, has a high potential in the development of healthier meat products. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance.     

产亚硝酸还原酶基因工程菌pET-28a (+)-nir-BL21的培养基优化

从豆瓣酱中筛选的一株能高效降解亚硝酸盐的蜡样芽孢杆菌(Bacillus cereus)LJ01,将其nir基因克隆至相应的表达载体上,构建了重组菌pET-28a(+)-nir-BL21。为提高基因工程菌pET-28a(+)-nir-BL21的产亚硝酸盐还原酶(NiR)水平,对重组菌pET-28a(+)-nir-BL21的培养基组成通过单因素实验、Plackett-Burman和Box-Behnken试验优化。结果表明,获得最佳培养基为:以液体LB培养基为基础培养基,再添加葡萄糖3.72 g·L-1、甘油2.63 g·L-1和细菌学蛋白胨8.70 g·L-1,活菌数预测值为3.14×108 CFU·mL-1,通过验证得3.02×108 CFU·mL-1,与预测值接近。本实验构建的高产亚硝酸盐还原酶的菌株,将为日后降解食品中的亚硝酸盐进行工业化应用提供理论基础。     

新会陈皮保健泡菜的试制及评价

目的 在日常泡菜腌制过程中, 亚硝酸盐含量的控制一直是泡菜发酵中的关键问题。本文基于“药食同源”概理念概念, 以结合广东地理标志产品新会陈皮 为原辅料, 试制添加新会陈皮的保健泡菜, 并评价其保健功效。方法 选择在室温下自然发酵, 探究不同盐浓度条件、不同陈皮添加量对泡菜腌制过程中对产生亚硝酸盐含量的影响, ，对泡菜进行色泽、脆度和风味等感官评价, ，并分别测定陈皮泡菜清除羟基自由基和DPPH自由基和羟基自由基的能力。结果 试制保健泡菜中的亚硝酸盐含量 与盐浓度相关，6%盐浓度较适宜，高盐浓度会导致亚硝酸盐抑制率下降；添加陈皮的保健泡菜可显著降低亚硝酸盐峰值含量，其中2%陈皮添加量降低最显著，同时添加陈皮的保健泡菜对DPPH自由基和羟基自由基具有明显的清除效果。结合上述实验结果及感官评价可知盐浓度6%、陈皮添加量2%时评分较高，风味口感佳。结论 制作陈皮保健泡菜不仅可显著抑制亚硝酸盐产生，提高抗氧化活性，且丰富泡菜的感官风味水平, 提升泡菜的品质, 延伸陈皮产业链。     

含亚硝酸盐猪肉粉参考物质研制方法的探究

目的 建立一种制备含目标浓度NaNO2猪肉粉参考物质的可行方法。方法 将一定浓度的NaNO2溶液加入生鲜猪肉馅中, 考察不同时间点生鲜猪肉中NaNO2的残留量; 生鲜猪肉加入一定浓度的NaNO2, 常压蒸煮沸后考察不同时间点肉中NaNO2的残留量; 考察烘干法和冷冻干燥法对猪肉粉中NaNO2残留量的影响。结果 通过实验结果和数据分析, 生鲜猪肉常压煮熟粉碎制得肉糜, 放冷后浸泡于一定浓度的NaNO2溶液中, 浸泡后的肉糜装瓶或铺盘后在80 ℃预冻条件下预冻1 h, 冷冻机的操作压力控制在0.06~0.2 Mbar之间, 冷冻干燥的温度设置不超过30 ℃, 解析干燥温度设置在10~30 ℃, 在此条件下进行冷冻干燥, 过筛混匀, 最终制得含目标浓度的NaNO2猪肉粉参考物质。结论 该方法可以快速准确制得含目标浓度NaNO2的猪肉粉参考物质, 对实际食品检测和食品安全的控制起到重要作用。     

原位生长α-Co (OH)2纳米片修饰电极快速检测亚硝酸盐

本工作以硝酸钴为前驱体，通过一步电沉积法在玻碳电极表面原位生长氢氧化钴纳米片，构建了电化学传感器，研究了其对NO2-离子的电催化行为，建立了快速测定NO2-离子的电化学方法。通过扫描电子显微镜（Scanning electron microscope，SEM）、能量散射光谱（Elemental energy spectrum analysis，EDX）和电化学技术对所获得的纳米材料的形貌和性能进行表征，进一步研究该修饰电极快速检测NO2-离子的电化学行为和电催化机理。结果表明，同一浓度NO2-离子在不同扫描速度与电流响应间成正比关系，得到Co(OH)2/GCE界面的电化学过程受吸附控制。Co(OH)2/GCE对NO2-离子展现了良好的电催化性能，检测线性范围为1~15 mmol/L，检测限为0.29 mmol/L（S/N=3）。该传感器具有快速制备、催化活性好、易操作以及检测耗时短等特点，适用于亚硝酸盐的现场快速筛查。     

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds,reduction or elimination of harmful components and alternative technologies

Meat is an excellent source of protein with a good balance of amino acids. It is also rich in several minerals, vitamins and bioactive compounds, which play important roles in metabolism and are easily assimilated from meat compared with other foods. The nutritional value of meat is one of the factors that influence consumer acceptance. However, it can be significantly reduced during processing. Moreover, some operations, such as curing, smoking or fermentation, used for processing can lead to the formation of harmful components in meat, and hence, nutritionists associate high consumption of processed meat with an increased risk of several diseases such as cardiovascular disorders and cancers. This review deals with the distinctive aspects of the technological strategies that can be used to improve the nutritional value of meat products, including the incorporation of bioactive components, reduction or elimination of harmful components (e.g. nitrite/nitrate, fat) and alternative technologies (ultrasound).     

Influence of NO2^- on the Microscopic Structure and Physical Properties of the Binary Nitrate Salts: a Molecular Dynamics Simulation Study

Molecular dynamics simulation method was used to study the influence of NO2^- on both the structure and properties of the binary nitrate salts(60 wt.% NaNO3 + 40 wt.% KNO3). The density and viscosity of the mixtures were experimentally measured and the simulation results met well with the experimental ones. The simulation results showed that, with the addition of NO2^-, the ionic clusters tended to loose and the mobilities of all the ions tended to increase. The density, viscosity, and heat capacity decreased while the thermal conductivity increased with the increase of NO2^- concentration. The correlation between the microscopic structure and physical properties of the mixtures were discussed and revealed.     

Pore-scale modeling of competition and cooperation of multispecies biofilms for nutrients in changing environments

In this article, we developed a pore-scale model of integrated lattice Boltzmann method and cellular automata to investigate competitive growth of aerobic nitrite and ammonium oxidizers in a bioreactor. The results showed that inlet nutrient concentrations have significant effects on maximum biofilm concentration, ratio of microorganisms' concentrations, growth pattern, and time. The local availability of oxygen could control the competition, resulting in different growth patterns. The coexistence of ammonium and nitrite in same inlet zone increased not only the biofilm concentration (7%) but also the ratio of microorganisms' concentrations (36%). Although this coexistence decreased the total biofilm concentration in some cases, it increased the growth rate about 25%. Changes of the maximum biomass concentration could change biofilm concentration of about 40% and microorganisms' concentrations ratio of about 30%. This framework provides a powerful tool to improve our understanding of dynamic interdependency of many complex microbial consortia systems with environments.