调味品中3-氯-1,2-丙二醇的快速测定

采用同位素内标气相色谱-质谱(GC-MS)联用法,快速测定调味品中3-氯-1,2-丙二醇(3-MCPD)的含量。试样中加入3-MCPD的氘代同位素作为内标,过柱,用正己烷淋洗,乙酸乙酯洗脱,经氮吹浓缩后采用七氟丁酰咪唑(HFBI)进行衍生化,采用GC-MS选择离子监测(SIM)模式进行定性定量分析。结果表明,本方法的添加回收率≥80%;相对标准偏差≤7%;检出限达到5.0μg/kg。本方法步骤简便,溶剂用量少,定性定量准确可靠。     

调味品在川菜中的应用

为让调味品生产企业和消费者进一步认识、研发川菜风味的调味品,从调味品在川菜中的选择,调味的手段及成菜风味等3个方面说明并阐述其应用.根据社会发展所需,认为调味品在川菜中应用的趋势是大量使用复合调味品进行分段调味.     

稳定同位素质谱在酿造调味品真伪鉴别中的应用进展

稳定同位素质谱技术（IRMS）作为一种新的检测手段,近年来已经较多地应用于食品质量、真实性鉴定和掺假等研究中。该文简述了稳定同位素质谱技术的发展及检测原理,重点论述近年来该技术在食醋和酱油酿造调味品的掺假及真实性鉴定等方面的研究和应用进展,并对其在食品质量与安全方面的应用研究进行了展望。     

Genome Subtyping of Autochthonous Bacillus Species Isolated from Iru,a Fermented Parkia biglobosa Seed

Phylogenetic relationship and strains sub-typing of Bacillus species isolated from iru, a traditional fermented condiment in Africa were studied using polyphasic genomic approaches and the profiles compared with bacilli isolated from similar Asian condiments. The 16S rRNA gene sequencing identified the strains as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus cereus, Bacillus licheniformis, Bacillus pumilus, and Brevibacillus formosus. The phylogenetic analysis conducted showed five distinct clusters with genetic relatedness among B. subtilis and B. amyloliquefaciens strains from Africa and Asia. Amplified ribosomal DNA restriction analysis (ARDRA) successfully differentiated species of B. subtilis phylogeny from B. cereus. Combined analyses of ARDRA, internal transcribed spacer-polymerase chain reaction (ITS-PCR), ITS-PCR-restriction fragment length polymorphism (ITS-PCR-RFLP) and randomly amplified polymorphic DNA (RAPD-PCR) further confirmed B. subtilis and B. amyloliquefaciens as the dominant Bacillus species associated with fermentation of iru, and revealed high strains genetic diversity, while multilocus sequence analysis (MLSA) data distinguished B. cereus from B. thuringiensis. This information is essential for selection of starter cultures with desirable functional attributes to guarantee product consistency and safety quality of traditional fermented foods.     

调味品微生物防治新方法的发展与展望

该文列举了几种新型化学防腐方法和微生物防腐方法对于调味品的抑菌作用,通过对比来探索现代调味品微生物防治发展方向。不同防腐剂在其抑菌能力方面各有优劣,实际应用时可根据生产的需要,寻找安全、高效、经济、环境适应性强的防治方法。     

Phenotypic and Genomic Characterization of Enterococcus Species from Some Nigerian Fermented Foods

The gram-positive Enterococci bacteria are generally used as a starter and probiotic cultures in foods. However, they have emerged as one of the leading causes of nosocomial infections worldwide, and this feature is aggravated by the development of antibiotic resistance. Accurate identification of Enterococci at the species level is an important task in food microbiology. In this study, 144 strains of Enterococcus species were isolated from traditional fermented vegetable condiment and West African soft cheese (wara) with the most predominant species being E. gallinarum (75%) followed by E. faecium (14.5%), E. faecalis (7.6%), and E. casselliflavus (2.8%). The strains isolated were characterized and identified using the polyphasic taxonomy approach. Phenotypically, 108 strains were characterized and identified to be E. gallinarum, 21 strains as E. faecium, 11 strains as E. faecalis, and 4 strains as E. casselliflavus. Thirty representative strains were also subjected to genomic characterization, and the result obtained with the phenotypic approach was confirmed. Therefore, the polyphasic taxonomy approach was successful in the accurate identification of the Enterococcus species isolated.     

酱调料与烹饪应用研究

以味为核心应是厨师在烹肴制馔中的首要职掌。厨师对味的审鉴主要是对鲜、活原料的质味（本味）的熟谙和把握以及对调味料的应用。作为调味料主干的酱调料,对菜肴的食效将起到至关重要的影响。以酱调料为主要调料可以制作出品种繁多的美味佳肴。     

调味品中的氯丙醇监控分析

本文建立了高灵敏度的氯丙醇的测定方法,通过对实验条件的优化,可以同时测定调味品中的１,３－二氯－２－丙醇、２,３－二氯－１－丙醇和３－氯－１,２－丙二醇,检出限为０．０１ｍｇ／ｋｇ,并将其应用到实际样品的检测中,取得了令人满意的结果。利用本法对华南地区市场的调味品主要品种进行了监测。结果表明,从半成品到成品均含有不同程度的氯丙醇系列物,国内市场出售的调味品中使用水解植物蛋白作原料的还占相当多数,调     

调味品的调色工艺研究

“色”是评价菜肴质量优劣的重要因素之一.在烹调过程中,只要添加合适的调味品,掌握调味品的调色机理,运用独特的调味品调色工艺手段,就可以使菜肴达到诱人食欲的“色”,满足消费者的心理味觉.     

当前调味品安全监管问题及其监管对策研究

调味品行业发展成就显著,总体安全质量较好,但仍然存在诸多质量安全问题,需要进一步加强安全监管。近些年,我国调味品监管机制不断完善,监管力度不断加强,调味品监管总体成效较好,但在监管主体、监管机制、监管依据、监管措施、监管保障等方面存在不足,需要完善相应的对策,充分发挥监管效能,保障调味品行业健康发展。