茴香中防腐杀菌成分的提取及测定

选取乙醇和水作为溶剂萃取茴香中的茴香醛,探究了不同外在因素对提取效率的影响。实验结果表明,反应介质为6 mol/L的HCl,显色剂用量为2 mL,反应时间20 min,反应温度为室温时测定茴香醛最佳。在室温下,萃取茴香醛的最佳溶剂为无水乙醇;萃取温度为32℃且萃取时间为30天时,茴香醛的提取效率可达到最高,为2.45%,而水萃取茴香醛的含量就比较低,在萃取温度为55℃时,茴香醛的萃取效率仅为0.27%。结果表明,无水乙醇的提取效率比蒸馏水的提取效率高,两者相差高达20倍左右。     

氯甲基异噻唑啉酮防腐剂的特性及制备

介绍了氯甲基异噻唑啉酮的合成方法,研究讨论了氯甲基异噻唑啉酮的杀菌速度,杀菌效率及储存稳定性,给出了氯甲基异噻唑啉酮的应用领域。     

复合防腐剂在儿童化妆品中抑菌效果的研究

文章分别将尼泊金甲酯和植物精油与甲基异噻唑啉酮复配,比较这两种类型的复合防腐剂在儿童化妆品中的抑菌效果。证明了植物精油与甲基异噻唑啉酮复配所得复合防腐剂能在加入量较少时将有较好的抑菌效果。     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

食品生物防腐剂产生菌门间远缘细胞融合研究

乳酸链球菌素(Nisin)和ε-聚赖氨酸是由微生物产生的安全的天然防腐剂,分别由乳酸链球菌和白色链霉菌产生。这两种生物防腐剂的抑菌效果不同,存在互补性。为了获得具有更广谱抑菌作用的优良性状的菌株,探索远缘细胞融合的可行性,以自主分离的ε-聚赖氨酸产生菌白色链霉菌YB12和Nisin产生菌NZ9700作为亲本菌株,通过原生质体融合技术将两个菌株进行门间的细胞融合;通过抗药性筛选、形态学观察、SRAP-PCR分子鉴定,成功获得两株稳定遗传的融合菌株。同时对融合菌株的抑菌活性进行了检测。     

Antimicrobial activity of açaí against Listeria innocua

A study was carried out to evaluate antimicrobial activity of açaí against Listeria innocua, as a non-pathogenic surrogate for Listeria monocytogenes, at different temperatures (37, 22, and 10 °C), from a kinetic point of view. With this aim, first the Minimum Inhibitory Concentration (MIC) under optimal growth conditions was established (37 °C), and then the effect of 3 non-inhibitory doses (3, 5, and 7 g/L) at 37, 22, and 10 °C was evaluated on the basis of the kinetic parameters lag time (λ) and maximum specific growth rate (μ_max). The Total Phenolic Content (TPC) of the samples tested as a function of açaí concentration was also determined. Results obtained showed that the MIC was 10 g/L, containing 2154.91 ± 126.10 mg of Gallic Acid Equivalents (GAE)/L. At non-inhibitory doses, regardless of temperature, the higher the açaí concentration, the higher the value of λ, and the effect of a variation in açaí concentration on λ was greater at high temperatures. Therefore, the addition of non-inhibitory doses of açaí could provide a means of controlling the growth of L. monocytogenes if a cold chain failure occurs, or if any other reason compromises the microbiological safety of minimally processed foods. Consequently, the present study is important both for the science community and for the food industry because it provides the first mathematical characterization of açaí antimicrobial activity and reveals its potential use to control the concentration and growth of pathogenic bacteria in foods free of non-synthetic additives.     

浅议我国木材防腐剂的管理

介绍了木材防腐剂的基本概念和主要分类,概述了国内外木材防腐剂的管理情况,并对我国木材防腐剂管理和使用现状进行了讨论。     

Combining hygrothermal and corrosion models to predict corrosion of metal fasteners embedded in wood

A combined heat, moisture, and corrosion model is presented and used to simulate the corrosion of metal fasteners embedded in solid wood exposed to the exterior environment. First, the moisture content and temperature at the wood/fastener interface is determined at each time step. Then, the amount of corrosion is determined spatially using an empirical corrosion rate model and the inputs of the first step. The result is a corrosion profile along the length of the fastener generated by summing the corrosion depths determined at each time step. We apply the combined model to predict the annual corrosion depth along a metal fastener in wood decks situated in nine different US cities. Corrosion profiles are found to exhibit the same general shape independently of climatic load, with the largest amount of corrosion occurring at 1–5 mm from the wood surface with corrosion depths ranging from 5 μm in Phoenix, Arizona to 45 μm in Hilo, Hawaii. Corrosion is confined to the first 7–20 mm of the fastener below the wood surface. By varying the climatic loads, we find that although there is a definite relation between total annual rain and total annual corrosion, under the same rain loads corrosion is higher for a climate with more evenly distributed rain events. The proposed combined model is able to capture corrosion behavior under varying loading. A sensitivity analysis gives guidelines for future corrosion modeling work for fasteners in wood.     

Bio-based edible coatings for the preservation of fishery products: A Review

ABSTRACT

The popularity of preprocessed fresh fishery products such as fillets and peeled shrimps is growing in today s market due to their convenience for subsequent processing and cooking. However, fishery products are highly perishable because of the combined actions of biochemical reactions and microbial metabolism. Various methods have been proposed to address this problem. Among these methods, bio-based edible coating has been highlighted as a promising solution. This review updates and summarizes the recent literature on the application of coatings for the preservation of fishery products including the aspects of coating carriers, composite natural preservatives and coating methods, and a discussion of the protective effects based on microbial, physicochemical and sensorial evaluations. Moreover, some challenges and future research directions regarding optimization of formulas and exploration of mechanisms of coating are also discussed. Given consumer demand for fresh fishery products with long shelf life, edible coatings that are environmentally friendly and effective alternative will be used to extend the shelf life of fishery products.     

河南省21大类食品中防腐剂的使用情况分析

本研究采用国标检验方法对6种常用防腐剂在21大类食品基质中的使用情况进行了检测并对结果及原因进行初步分析,参照GB 2760-2014对检测结果进行判定,发现防腐剂的使用整体情况良好。其中,对羟基苯甲酸酯类及其钠盐,苯甲酸及其钠盐,山梨酸及其钾盐,脱氢乙酸及其钠盐均出现一定的违规使用,违规使用率分别为3.43%,0.18%,0.16%,0.14%。糕点、调味品、酱腌菜、饮料、方便食品、肉制品等大类因其特殊的产品性质,防腐剂的使用率较高。非法物质富马酸二甲酯在糕点里的检出率为0.66%。样本中存在多种防腐剂同时使用的情况,5000批次样本中共有327批次同时检出两种以上防腐剂,其中46批次防腐剂各自用量占其最大使用量的比例之和大于1。21大类食品中,糕点、调味品中的防腐剂检出种类,检出率及超标率与其他大类食品相比均较高。本研究有助于民众初步了解防腐剂使用现状,同时为生产企业、监管部门以及检测机构提供一定的技术参考。