香辛料提取物及其在肉制品抑菌防腐中的应用进展

肉品腐败被认为是食品工业中最重要的经济和健康问题之一,而抑菌防腐剂的应用是阻止化学变质和微生物腐败的主要手段.由于消费者对化学防腐剂安全性的担忧,相对更为安全的天然或"绿色"的替代品越来越受到关注.研究表明,天然香辛料提取物具有显著的抑菌性和抗氧性,其作用机理是基于对微生物细胞壁的降解、细胞膜的破坏、膜蛋白的损伤,以及...     

高效液相色谱法同时测定饮料和果冻中9种食品添加剂

目的 建立高效液相色谱法同时检测饮料和果冻中9种食品添加剂的分析方法.方法 样品用水提取后,加入亚铁氰化钾和乙酸锌溶液沉淀蛋白.使用Agilent ZORBAX Eclipse Plus C18色谱柱(250 mm×4.6 mm,5μm),以甲醇和0.02 mol/L乙酸铵为流动相进行梯度洗脱,二极管阵列检测器变波长检...     

Antioxidant and Antimicrobial Properties of Selected Spice Extracts

Tinctures of eleven plants used as spices (basil, celery, dill, horsetail, lovage, marjoram, milfoil, oregano, parsley, rosemary, and thyme) were tested for their antiradical properties by means of the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay over a two year period. Seven of these plants (basil, lovage, marjoram, milfoil, oregano, rosemary and thyme) were selected to obtain a mixture, which was tested in situ as antioxidant on vegetable and animal fats by an accelerated oxidation test at 110°C. The herbal extract also showed antimicrobial activity against Staphylococcus aureus (ATCC 25923), Streptococcus pyogenes (ATCC 49399), Escherichia coli (ATCC 25922) and Candida albicans (ATCC 24433).     

辛香料油树脂的提取与分析技术

辛香料油树脂是通过溶剂提取从辛香料中萃取出色香味等成分，脱除溶剂后得到的产品。介绍了辛香料油树脂的有机溶剂萃取、超临界CO2萃取方法，油树脂中有效成分的分离、鉴定，以及油树脂的质量标准等方面的内容。     

Flaxseed proteins: food uses and health benefits

Flaxseed proteins are potent multi‐functional ingredients for food formulation owing to their techno‐functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co‐product in flaxseed may limit the protein yield during their production processes. Their techno‐functional properties could also be considered in mixture with other flax bioactive components such as lignans and fibre to enhance the value of the flaxseed meal. The present paper reviews flaxseed protein uses in food and their health benefits. New perspectives according to consumers’ demand for products with health promoting bioactive components are also suggested.     

微生物源天然食品防腐剂的研究进展

天然食品防腐剂按其来源不同可分为植物源天然防腐剂、动物源天然防腐剂和微生物源天然防腐剂。微生物源天然食品防腐剂由于其本身的优越性,越来越受到人们的青睐。本文主要介绍了微生物来源的天然食品防腐剂乳酸链球菌素、ε-聚赖氨酸、曲酸、溶菌酶和甲烷氧化菌素的最新研究进展,阐述了它们的理化性质、抑菌机制和应用现状,同时简单介绍了纳他霉素、抗菌肽、罗伊氏菌素和嗜杀酵母等微生物源天然食品防腐剂的应用现状,旨在为高效、无毒、天然食品防腐剂的研究提供参考。天然食品防腐剂最有发展的可能是将几种来源不同的天然食品防腐剂复配,或者将一种天然防腐剂与其他化学防腐剂复配使用,不仅可以减少防腐剂在食品中的用量,同时还可以使食品的杀菌或抑菌条件更加温和化,对人们的饮食健康非常有利。     

香辛料提取物抑菌作用的研究现状及展望

主要论述香辛料提取物的抑菌成分和抑菌活性,阐述香辛料提取物在果蔬保鲜及作为天然防腐剂应用中的可行性及必要性。     

食品防腐剂的概况与发展

食品的腐败变质会引起巨大的经济损失，如何防止腐败是食品科学工作者最为关注的一个问题。目前，常用的防腐措施是添加食品防腐剂，食品防腐剂分为化学防腐剂、天然防腐剂和复合型防腐剂，其中使用最为广泛的是化学防腐剂。但随着人们对健康的重视，天然防腐剂和复合型防腐剂的应用会越来越广泛。本文将对食品防腐剂分类进行阐释。     

Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods

ABSTRACT: The accuracy and efficiency of gas chromatography (GC) and sensory methods in predicting spice mixture compositions were investigated and compared with those of an electronic nose (e-nose) reported in part I of this study. Triangle tests were performed to estimate difference thresholds of spice mixtures. It was found that the prediction errors of the e-nose methods were lower than sensory thresholds. The GC method provided a more accurate but much less efficient prediction.     

植物源天然防腐剂应用和机理研究的最新进展

本文主要介绍了天然食品防腐剂的最新研究进展，着重讨论植物源天然食品防腐剂的来源、抗菌作用及应用等方面的发展情况，并探讨了植物天然防腐剂活性成分与抗菌效果的关系，还阐述了天然防腐剂的作用机理，旨在为广谱、高效、无毒、天然食品防腐保鲜剂的研究提供参考。     

Foxtail millet: Properties,processing, health benefits,and uses

Foxtail millet (Setaria italica L.) is one of the earliest cultivated crops, extensively grown in the arid and semi-arid regions of Asia and Africa, as well as in some other economically developed countries of the world where it is more commonly used as bird feed. This article presents a comprehensive review of the physicochemical and health-functional properties of foxtail millet, and the processing technologies employed to improve these properties and develop more palatable food products. Foxtail millet contains significant levels of protein, fiber, mineral, and phytochemicals. Anti-nutrients such as phytic acid and tannin present in this millet can be reduced to negligible levels by using suitable processing methods. The millet is also reported to possess hypolipidemic, low-glycemic index, and antioxidant characteristics. This review concludes that, like most millet varieties, foxtail millet remains under-utilized as a food source. It is however receiving increased research and commercial attention, especially because its cultivation is not too demanding from point of view of agricultural inputs and it can grow in difficult terrains. It would be reasonable to surmise that foxtail millet has a promising role to play in enhancing nutritional and food security.     

食品胶特性及其在食品中应用

食品胶是一类高分子量亲水性生物聚合物,作为功能性组分被广泛应用于食品工业,目前其系统介绍、技术应用和学术研究仍十分匮乏。文章系统介绍食品胶定义、分类、组成、功能特性与作用机理及其在食品工业中应用,并展望其发展趋势,为进一步研发食品胶在食品中的应用提供理论参考。     

Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods

The antioxidant capacity of 12 different types of dry spices was determined using the following methods for each of them: the ORAC method, a recent biosensor method and the OXY-Adsorbent test. Furthermore, a biosensor method for the measurement of the polyphenol pool was also applied. The d-ROMs test for the measurement of hydroperoxides and a well known spectrophotometric test for the measurement of lipoperoxides were also applied to evaluate the presence of prooxidant species in the samples examined.     

香辛料提取物对肉制品中常见致病菌的抑菌作用

研究27 种植物香辛料的抑菌作用,并比较其醇提取液的抑菌效果。得到抑菌作用较强的乌梅、丁香、甘草3 种原料。再进行复配抑菌实验,经大量实验确定,乌梅、丁香、甘草3 种提取液复配抑菌效果最好的配比。通过测定抑菌圈和最小抑菌浓度(MIC),比较乌梅和复配液的抑菌效果。结果表明,丁香、乌梅、甘草提取液1:8:1(V/V)复配液的抑菌作用优于乌梅的抑菌作用。同时,研究表明,复配提取液的抑菌作用受温度的影响较不明显。     

天然食用色素——花青素应用研究进展

花青素长期被人类食用,并且植物资源丰富.介绍了其作为一种天然食用色素的应用研究进展.     

Organic Acids and Meat Preservation: A Review

Despite the application of various preservation methods, many problems are still encountered as a result of food spoilage and food poisoning. There is increasing demand for foods produced with milder treatments, and the movement towards more natural and even certified organic foods has been the fastest growing sector of the food industry over the last decade. The interest in bio-preservation of food systems has necessitated the development of new natural antimicrobial compounds from different origins, and in response to modern consumer trends and food legislation, the food industry is faced with serious challenges. Both conventional and organic modes of production are at risk of contamination, but it is possible that organic food might present a bigger problem. Organic acids have been of considerable value as food preservatives since they are also food ingredients and often naturally produced by microorganisms. However, limited data on their effects in commercial practice are available, and despite regulatory approval, organic acids are not widely accepted in commercial practice, and in particular in meat decontamination.

Susceptibility of microorganisms to the most currently used preservatives has been decreasing, and there is concern that decontamination with organic acids could result in the emergence of acid-tolerant food-borne pathogens, evolving to overcome the protective barrier of the human gastric stomach. In the evaluation and integration of new processing/preservation treatments, research objectives would have to include the identification of specific targets of organic acids—understanding the molecular mechanisms that confer high level resistance and analysing pathogen response to antimicrobials. This article provides an overview of various studies done on organic acids as preservatives and highlights aspects such as application, antimicrobial action, and future prospects. Other important issues, such as the application of functional genomics in developing new preservation methods, resistance development, and conventional laboratory procedures are also discussed.     

Organic Acids and Meat Preservation: A Review

Despite the application of various preservation methods, many problems are still encountered as a result of food spoilage and food poisoning. There is increasing demand for foods produced with milder treatments, and the movement towards more natural and even certified organic foods has been the fastest growing sector of the food industry over the last decade. The interest in bio-preservation of food systems has necessitated the development of new natural antimicrobial compounds from different origins, and in response to modern consumer trends and food legislation, the food industry is faced with serious challenges. Both conventional and organic modes of production are at risk of contamination, but it is possible that organic food might present a bigger problem. Organic acids have been of considerable value as food preservatives since they are also food ingredients and often naturally produced by microorganisms. However, limited data on their effects in commercial practice are available, and despite regulatory approval, organic acids are not widely accepted in commercial practice, and in particular in meat decontamination.

Susceptibility of microorganisms to the most currently used preservatives has been decreasing, and there is concern that decontamination with organic acids could result in the emergence of acid-tolerant food-borne pathogens, evolving to overcome the protective barrier of the human gastric stomach. In the evaluation and integration of new processing/preservation treatments, research objectives would have to include the identification of specific targets of organic acids—understanding the molecular mechanisms that confer high level resistance and analysing pathogen response to antimicrobials. This article provides an overview of various studies done on organic acids as preservatives and highlights aspects such as application, antimicrobial action, and future prospects. Other important issues, such as the application of functional genomics in developing new preservation methods, resistance development, and conventional laboratory procedures are also discussed.     

生物防腐剂及其在食品中的应用

主要介绍了来源于植物、微生物及动物的天然生物防腐剂抗菌特性及其在食品加工中的应用。     

真核来源的抗菌肽及其在食品中的应用

抗菌肽是生物防御系统产生的一类对抗外源病原体的多肽,具有抑菌谱广,热稳定性好等特点,在"从农场到餐桌"的整个食物链中有广阔的应用前景。介绍了真核来源抗菌肽的生物学特性及在不同食品中的应用,并对抗菌肽的应用前景进行了展望。     

不同香辛料对低盐虾酱中微生物群落和理化性质的影响

为开发新型虾酱产品，扩展虾酱市场，分别将生姜、肉桂和紫苏添加到低盐虾酱中进行发酵。测定添加不同香辛料的低盐虾酱的理化指标，并利用高通量测序技术，探究香辛料的添加对虾酱中微生物多样性和群落组成差异的影响。结果表明，4种虾酱的水分和盐分质量分数范围分别为51.34%～61.77%和15.61%～17.71%。与对照虾酱相比，香辛料添加使虾酱的pH值和氨基酸态氮含量相对较低。肉桂和生姜的添加明显降低了挥发性盐基氮含量，分别降低了30.41%和10.28%，而紫苏的添加使挥发性盐基氮升高了9.98%。与对照虾酱相比，紫苏虾酱的真菌和细菌多样性都高，而肉桂和生姜的添加，使虾酱中细菌群落的丰富度降低，真菌群落的丰富度升高。差异菌群分析表明，生姜和肉桂的添加使虾酱中的四联球菌属、节担菌属的相对丰度较高，而使葡萄球菌属的相对丰度分别降低了99.32%和98.14%。紫苏虾酱中青霉属和曲霉属相对丰度较高。Pearson相关性分析表明，葡萄球菌属、节担菌属、红酵母属和青霉属与理化指标存在显著相关性，说明这些菌属在虾酱中发挥着重要作用。香辛料的添加改变了低盐虾酱中的微生物组成，丰富了虾酱种类，提高了虾酱的安...