蓝靛果酒渣抗氧化膳食纤维酸奶的研制及性质分析

本研究以蓝靛果酒渣为原料,制备抗氧化性膳食纤维酸奶,并对其品质及抗氧化能力进行评价。实验结果表明:蓝靛果酒渣膳食纤维含量为63.32%,多酚含量27.01 mg/g,总黄酮含量42.82 mg/g,每克蓝靛果酒渣对DPPH自由基清除能力相当于1.89 g V_E,符合抗氧化膳食纤维标准。蓝靛果酒渣抗氧化膳食纤维酸奶的适宜工艺条件为蓝靛果酒渣1.0 g/100 g、白砂糖8 g/100 g、果胶0.1 g/100 g、脱脂奶粉1.0 g/100 g、发酵时间7 h。酒渣酸奶中多酚和黄酮的保留率分别为80.21%,84.34%。与对照酸奶相比酒渣酸奶的滴定酸度、持水率、乳清析出率、质构无显著变化(p>0.05),而酒渣酸奶对DPPH自由基清除能力、·OH自由基清除能力和总还原能力均显著高于对照酸奶(p<0.05)。蓝靛果酒渣适合作为抗氧化膳食纤维在乳品中应用。      

浆果果渣对酸奶品质和抗氧化性的影响

将1.50%的红树莓、蓝莓、黑加仑三种浆果果渣分别加入到酸奶中,研究三种浆果果渣酸奶在贮藏过程(4℃、21 d)中成分、品质和抗氧化能力的变化。浆果果渣总膳食纤维含量分别为45.24%、50.43%、55.21%,总多酚含量分别为18.40 mg/g、18.70mg/g、30.00 mg/g,总黄酮含量分别为3.00 mg/g、2.00 mg/g、2.90 mg/g,花色苷的含量分别为14.30 mg/g、14.10 mg/g、10.50 mg/g,DPPH自由基清除能力(提取液浓度10.00mg/mL)分别为92.20%、84.10%、61.00%。在贮藏期内,浆果果渣酸奶的乳清析出率和持水力随贮藏时间的变化趋势与对照样品相同,滴定酸度大于88.78°T,p H在4.17～4.51。浆果果渣的加入显著增加了酸奶的总膳食纤维含量,影响酸奶的硬度、黏度、凝聚力、粘性指数,提高了酸奶的抗氧化性,在贮藏期内最高可以达到对照酸奶的3.93倍(DPPH自由基清除能力)、13.11倍(总还原力)、4.28倍(羟自由基清除率)。浆果果渣可以作为功能性原料用于酸奶制品。     

糙米制品抗氧化活性比较研究

研究以糙米为原料,制成糙米饭、糙米线和糙米速食粥3种制品,以精白米饭为对照,分析制品中多酚物质含量、膳食纤维的特性,比较评价其抗氧化活性。结果表明:总酚含量的顺序为:糙米米线(64.05±0.86 mg/100 g)糙米速食粥(63.95±2.02 mg/100 g)糙米饭(50.70±0.02 mg/100 g)白米饭(20.27±0.46 mg/100 g);总黄酮含量顺序为:糙米速食粥(736.50±26.05 mg/100 g)糙米米线(642.27±66.94 mg/100 g)糙米饭(581.17±21.91 mg/100 g)白米饭(186.81±14.12 mg/100 g)。3种糙米制品中总抗氧化能力差异不显著且均高于白米米饭,清除DPPH、ABTS+能力顺序:糙米速食粥糙米线糙米饭白米饭(P0.05)。制品总酚和黄酮含量与自由基的清除力具备显著的相关性(P0.01);游离型总酚和总黄酮含量与其总抗氧化活性具有良好的相关性,相关系数分别为0.904和0.824。糙米线和速食粥的膳食纤维对脂肪酸的吸附力是米饭的2倍左右。糙米制品膳食纤维抗氧活性均高于白米饭;速食粥清除DPPH的能力是米线的2倍多,是米饭的4倍多;速食粥和米线对ABTS+清除力是米饭的3~4倍。糙米速食粥、糙米米线与米饭相比,酚类物质含量较高、膳食纤维具有较强的油脂吸附力和清除自由基的能力。     

不同品种蚕豆种皮中膳食纤维的提取工艺优化及其理化特性

以20 个品种的蚕豆为原料,测定了不同品种蚕豆种皮中膳食纤维含量,采用酶碱法从蚕豆种皮中提取膳食纤维,通过正交试验优化其提取条件。通过单因素试验考察纤维素酶用量、pH值、碱解时间、碱解温度对膳食纤维提取工艺的影响。在单因素试验基础上,通过正交试验确定最佳提取条件,并比较和分析了不同品种蚕豆膳食纤维理化特性。结果表明：20 个品种蚕豆种皮膳食纤维含量范围在78.70～87.12 g/100 g之间,酶碱法提取蚕豆种皮膳食纤维的最适工艺条件为：纤维素酶用量30 U/g、pH 12.0、碱解时间60 min、碱解温度60 ℃。该条件下提取20 个品种蚕豆种皮中的膳食纤维并比较分析其理化特性,发现‘临蚕6号’膳食纤维持水性（7.67 g/g）、螯合Fe3＋和Cu2＋能力（140.09 mg/g和33.63 mg/g）均最强,‘凤豆16号’膳食纤维堆积密度最小（0.206 g/cm3）,吸水膨胀能力最强（4.00 mL/g）,对不饱和、饱和脂肪酸的吸附能力（4.48 g/g和4.23 g/g）、DPPH自由基清除能力（13.23 μmol/g）也均为最强。     

牡丹花纯露营养酸奶的研制及品质分析

以牡丹花纯露添加量、发酵剂接种量、白砂糖添加量为单因素指标,牡丹花纯露酸奶的酸度、pH、持水力、质构特性及感官评分为考核指标,利用响应面分析法对牡丹花纯露酸奶发酵配方进行优化,并对产品的理化指标、微生物指标及抗氧化活性进行分析。结果表明,牡丹花纯露酸奶的最佳发酵配方为牡丹花纯露添加量4.0%,发酵剂接种量0.2%,白砂糖添加量7%,在此优化工艺条件下牡丹酸奶的感官评分为96分,与预测值（96.242分）相近;牡丹花纯露酸奶的硬度3.892 N,弹性0.9985 mm,胶黏性3.275 N,凝聚性0.851,粘度1.43 mJ,均优于未添加牡丹花纯露的酸奶;牡丹花纯露酸奶持水力为81.5%,pH4.23,蛋白质含量3.01 g/100 g,脂肪含量2.88 g/100 g,酸度78.85°T,乳酸菌数为1.5×108 CFU/mL,大肠杆菌未检出,检测结果均符合食品安全国家标准;牡丹花纯露酸奶（浓度为25 mg/mL时）对DPPH和羟自由基的清除率分别为63.2%、59.5%,抗氧化能力显著优于原味酸奶。牡丹花纯露酸奶具有更好的品质和较强的抗氧化活性。     

板栗种皮多酚的抗氧化性及其对α-淀粉酶抑制作用的研究

利用超声波提取板栗种皮中的总多酚,并对其抗氧化性及对α-淀粉酶的抑制作用进行了初步研究。结果表明:板栗种皮总多酚的含量为11.48%,提取率为33.39%。板栗种皮总多酚的浓度分别为10μg/mL、100μg/mL和500μg/mL时,对DPPH.的清除率为57.42%;对O.2的清除率为47.59%;对.OH的清除率为47.65%。当板栗种皮总多酚浓度为1mg/mL时,对α-淀粉酶的抑制率为15.24%。实验结论:板栗种皮中的多酚类化合物具有一定的抗氧化活性,并对α-淀粉酶有一定的抑制作用。     

响应面法优化银杏果酶菌协同发酵工艺

本文旨在运用响应面法优化银杏果的酶菌协同发酵工艺,以期得到一种抗氧化活性高的银杏发酵粉。通过单因素实验探讨了料液比、复合酶制剂添加量、糖化酶和α-淀粉酶添加质量比、酶解时间、混合发酵剂添加量、植物乳杆菌和酿酒酵母添加质量比、发酵时间对银杏发酵粉可溶蛋白含量和DPPH自由基清除效果的影响;并以DPPH自由基清除率为指标,通过响应面分析对银杏果酶菌协同发酵条件进行优化。结果表明,在复合酶制剂添加总量0.3 g/100 g,酶解2 h,发酵12 h的基础上,银杏果酶菌协同发酵最佳工艺为:料液比1:6 g/mL,糖化酶和α-淀粉酶添加质量比2:1,混合发酵剂添加总量3.12 g/100 g,植物乳杆菌和酿酒酵母添加质量比1:1,测得DPPH自由基清除率为69.7%±1.1%,与模型预测值基本一致。由最佳工艺制得的银杏发酵粉（GFP）与未处理的银杏粉（G）相比,DPPH自由基清除率增加了257.4%;可溶蛋白含量4.47±0.13 g/100 g,增加了330%;黄酮含量0.15±0.01 mg/g,增加了50%;多酚含量2.49±0.04 mg/g,增加了118%;银杏酸含量2.96±0.32 μg/g,脱除率达85.4%。说明酶菌协同发酵能显著（P<0.05）提高银杏果的抗氧化活性,制得的银杏发酵粉中可溶蛋白、黄酮、多酚等抗氧化成分含量显著（P<0.05）增加、有毒成分银杏酸含量显著（P<0.05）降低,为银杏果的精深加工提供物质基础。     

桂圆膳食纤维在酸奶制作中的应用

将桂圆膳食纤维添加到原料中来制作酸奶,研究膳食纤维、白砂糖和发酵剂对酸奶感官品质及发酵性的影响,优化制作工艺。研究发现:膳食纤维酸奶制作的最佳工艺条件为:7.5%白砂糖,2.5%膳食纤维,2.5%发酵剂。影响酸奶感官品质的最主要因素是白砂糖,其次为发酵剂;影响发酵周期的最主要因素是膳食纤维,其次为发酵剂。膳食纤维酸奶的发酵周期为4.25 h,比普通酸奶延长了0.75 h;产品感官质量为92.5分;脂肪:3.0 g/100 g;非脂乳固体:8.2 g/100 g;蛋白质:3.0 g/100 g;酸度:80°T。大肠菌群:60.5×10-4MPN/mL;乳酸菌数:1.2×106CFU/mL;致病菌:未检出。感官特性、理化指标和微生物指标都符合国家标准GB19302-2010《发酵乳》中的相关规定。     

黄精发酵液制备工艺优化及其抗氧化活性分析

该试验以酵母菌和乳酸菌为混合菌种,以黄精发酵液对1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为评价指标,通过单因素和响应面试验优化黄精发酵液制备工艺条件,比较了黄精发酵液与黄精水提液的抗氧化活性差异,并分析了多糖、多酚和黄酮含量与抗氧化活性的相关性。结果表明,黄精发酵液制备工艺条件为发酵时间24 h,发酵温度41 ℃,混合菌种接种量2.1%,乳酸菌∶酵母菌比例2∶1,料液比1∶46（g∶mL）。在此优化条件下,黄精发酵液的羟基、DPPH、ABTS+自由基清除率分别为47.83%、91.40%和91.44%。黄精发酵液的抗氧化活性高于黄精水提液,且黄精发酵液多糖、多酚和黄酮含量显著高于黄精水提液（P＜0.05）。相关性分析结果表明,ABTS+自由基清除率与多糖和多酚含量显著正相关（P＜0.05）,DPPH自由基清除率与多糖、多酚和黄酮含量显著正相关（P＜0.05）。     

藜麦全谷物粉对馕抗氧化性影响的研究

目的 为提高馕的抗氧化物质的含量和提高其抗氧化特性, 方法 通过添加不同量的杂粮谷物粉以增加馕的抗氧化物质的含量和提高其抗氧化特性,在单因素实验的基础,利用Box-Behnken试验优化馕的口感得分制备条件。结果 馕的最优工艺为藜麦全谷物粉添加10.34%、高粱粉添加11.41%、小米粉添加9.97%、酵母使用量为0.96%、水分加入量为51.81%、发酵时间为85.94 min, 在此条件下制备的复合谷物粉馕的感官评价平均得分为80.43, 黄酮含量为1.2 mg/g、多酚含量为61.26 mg/g, 分别比纯小麦粉馕的感官得分、黄酮和多酚含量提高了3.4%、9.1%和16.46%; DPPH●自由基清除率平均值为58.83%, ABTS●+自由基清除率平均值为51.58%, 还原力平均值为10.67 mg/g, 分别比纯小麦粉馕的DPPH●、ABTS●+自由基清除率和还原力提高了22.05%、15.39%和10%。结论 以藜麦全谷物粉、高粱粉和小米粉混粉制备馕, 可以显著提高其黄酮含量、多酚含量及其抗氧化性能。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the