牛乳经酵母菌和乳酸菌发酵生产低醇乳酒的研究

用鲜牛乳为主要原料,添加蔗糖和营养素等辅料,经酵母和乳酸菌混合接种发酵,生产出低醇乳酒。通过对2种菌发酵方式的选择、协同性发酵实验、乳酸菌接种量和营养素的添加、发酵条件优化及发酵过程分析和发酵终点确定的研究,结果表明,当蔗糖添加量为10%时,乳酸菌的接种量为1%;牛乳酒生产的最佳配方及工艺条件是牛乳用量30%,营养素添加量70mg/L,酵母接种量8%,温度28℃。经生产性实验,在总发酵时间28h,乳酒产品酒精含量达到2·02%,呈乳白色,状态均匀,泡沫细腻,乳香、酒香和谐一体。     

发酵型柑子全汁醋饮料的研制

以柑子汁为原料,经过酒精发酵和醋酸发酵生产醋饮料.运用正交实验确定,酒精发酵的最佳工艺条件为:酵母驯化种接种量为10%,加糖量3%,发酵温度25℃,发酵时间为4d;醋酸发酵的工艺条件为:醋酸菌接种量为15%,初始酒精度7%Vol,发酵温度33℃,发酵时间为6d.     

红枣醋生产中酒精发酵阶段最佳工艺条件的研究

以残次干红枣为原料,研究红枣醋生产中酒精发酵阶段的主要工艺条件.对干红枣的烘烤条件,枣汁不同制备方法,最适酵母菌的选择及与乳酸菌的混菌比例、接种量、发酵温度、发酵时间、酒精发酵过程中酒精度和糖度的变化进行研究.结果表明:干红枣烘烤的最佳条件为90℃,烘烤时间60min,采用蒸煮酶解结合法制得的红枣汁还原糖含量最高,达到98.6g/L,酒精发酵的最适酵母菌为葡萄酒酵母FH1,酵母菌与乳酸菌混合菌种的最佳比例为3:2,最适接种量为3%,最适发酵温度28℃,发酵时间7d,酒精度可达7.2%(V/V).     

发酵型火棘醋饮料的研究

以火棘汁为原料,经过酒精发酵和醋酸发酵生产醋饮料。运用正交实验确定酒精发酵的工艺条件为酵母驯化种接种量10%,加糖量3%,发酵温度28℃,发酵时间5d;醋酸发酵的工艺条件为醋酸菌接种量10%,初始酒精度6%,发酵温度33℃,发酵时间7d。     

双真菌偶联固态发酵纤维素酒精的研究

研究了耐酒精绿色木霉与休哈塔假丝酵母偶联固态发酵纤维素酒精的发酵条件,考察菌种混合比例、总接种量、发酵温度与发酵时间对酒精得率的影响。结果表明,在固态酒精发酵过程中,菌种混合比例与发酵温度是影响酒精得率的关键性因素,最佳工艺条件是：绿色木霉与休哈塔假丝酵母菌种混合比例1：1、总接种量15%、发酵温度35℃、发酵时间132h。在此工艺条件下酒精得率为481ml/kg,酒精得率明显提高。     

黑米乳酸菌醇化饮料的研究

研究了黑主乳酸菌醇化饮料。结果表明：依次减少牛奶用量的梯度培养达到了驯化乳酸菌菌种的目的，并且得出用驯化菌种和黄酒酵母发酵黑米乳酸菌醇化饮料的工艺条件：蔗糖添加量为2％，接种量为乳酸菌3％，活性黄酒酵母0．5％，发酵温度38℃，发酵时间7－8h。研制的黑米乳酸菌醇化饮料具有浓郁的乳酸和黄酒香味，组织均匀，酸甜醇味适度。     

新疆若羌灰枣酒精发酵条件的研究

以新疆若羌灰枣为原料,采用安琪和丹宝利酵母进行酒精发酵,确定其最佳的酒精发酵条件。考察了初始糖度、发酵温度、接种量、pH值和发酵时间对发酵效果的影响。结果表明,最佳酒精发酵工艺条件为:接种量0.10%,初始糖度为16%,发酵温度32℃,发酵时间84 h;验证试验表明,在此条件下,酒精含量达8.86%vol,残糖含量为436.6 mg/100 g。     

红枣醋发酵过程中酒精发酵条件的优化研究

研究旨在通过试验方法对红枣醋发酵过程中的酒精发酵条件进行优化。得出相关试验结论,果胶酶最佳水解条件为温度36.61℃、pH值4.19、时间1.50h、酶量0.12%。酒精发酵过程最佳发酵条件为温度28℃,糖度16%,酵母菌接种量3%,乳酸菌接种量2%。     

醋酸发酵辣椒酒精发酵阶段的工艺研究

醋酸发酵辣椒的工艺过程包括酒精发酵和醋酸发酵.该文主要研究确定了醋酸发酵辣椒生产过程中酒精发酵的最佳工艺参数,即发酵温度29℃,初始糖度为15°Bx,接种酵母:根霉比例为1∶3,接种量6％,发酵时间48h,在此条件下酒精度可以达到6.70％vol.     

锦橙果醋酿造工艺研究

以锦橙为原料研制锦橙果醋,并对锦橙果醋的酿造工艺参数等进行研究,研究结果表明,果胶酶水解的最佳条件为:加酶量0.127%、温度45.5℃、时间3.3h;酒精发酵的最优条件为:酵母接种量3%、温度28℃、初始糖度16%;醋酸发酵的最优条件为:醋母接种量8%、温度32.5℃、酒精度7%(V/V);澄清效果以壳聚糖添加量0.05%时为佳.     

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