鳀鱼蒸煮液及酶解液的风味特性分析

为了研究鳀鱼蒸煮液和酶解液的风味特征,通过电子鼻、电子舌和固相微萃取（SPME）-气相色谱-质谱（GC-MS）联用技术,结合氨基态氮和可溶性肽含量分析鳀鱼蒸煮液和酶解液的风味物质组成差异。研究结果表明,蛋白酶处理组的氨基态氮含量及可溶性肽含量显著高于蒸煮液（p<0.05）,其中复合蛋白酶组最高,分别为418.60 mg/100 mL和5327.68 μg/mL;电子舌和电子鼻可以很好的区分三组样品,其中蒸煮液和酶解液的滋味和气味特征存在明显差异;SPME-GC-MS分析共鉴定出92种挥发性风味化合物,蒸煮液、风味蛋白酶酶解液和复合蛋白酶酶解液中分别鉴定出61、60和65种,其中醛类物质最丰富,其次是烃类、醇类、杂环类等,蒸煮液风味以醛类和烃类为主,而酶解液中醛类、杂环类含量明显增加,烃类含量明显降低。     

牛肉贮藏过程中的挥发性成分分析

分别利用固相微萃取-气-质联用(SPME-GC-MS)和电子鼻对牛肉贮藏过程的挥发性成分进行检测。0℃和10℃样品分别检测出37种和40种化合物,包括烃类、酮类、醇类、醛类、酸类、酯类、含硫及杂环化合物。在相同温度下,随贮藏时间延长,化合物总量增加,其中烃类和酮类化合物含量先减少后增加,醇类、含硫及杂环化合物不断增加,醛类减少。在相同贮藏时间不同温度下,烃类、酮类、醇类、含硫及杂环化合物以及化合物总量在0℃时低于10℃时的含量,而醛类相反。通过分析电子鼻主要传感器的输出信号,发现氨气、胺类化合物、硫化氢和醇类含量均随贮藏时间延长而增加,主成分分析法(PCA)可将0℃和10℃贮藏不同天数的牛肉样品区分开。结果表明,牛肉贮藏过程中随新鲜度的下降,挥发性成分不断发生变化,并可利用SPME-GC-MS和电子鼻进行检测。     

基于电子鼻和电子舌分析盐水鸭风味的差异性

通过分析不同品牌的盐水鸭,找出其在滋味、气味上的差异。根据这种差异探寻一种便捷、快速、准确辨别不同品牌、类型和优劣盐水鸭的方法。采用电子鼻法、电子舌法分析不同品牌盐水鸭。电子鼻的17个传感器对不同盐水鸭风味物质的响应影响显著(P0.05),而电子舌只有2个传感器对不同盐水鸭滋味物质响应影响显著(P0.05);不同盐水鸭样品气味差异显著(P0.05),滋味差异不显著(P0.05)。电子鼻可有效区分不同品牌的盐水鸭,对同一品牌、不同执行标准的盐水鸭也能准确区分,而电子舌对不同品牌的盐水鸭区分效果欠佳。不同品牌盐水鸭气味差异主要表现在卤化物、芳香类、烃类、硫化物和胺类等化合物上,而滋味无明显差异。可利用电子鼻法对盐水鸭进行鉴别。     

基于SPME-GC-MS分析不同磨浆温度对神仙豆腐挥发性风味的影响

通过固相微萃取结合气相色谱-质谱联用技术(SPME-GC-MS)对不同磨浆温度下制作的神仙豆腐挥发性风味物质进行检测,并结合聚类分析(CA)和感官性状分析磨浆温度对神仙豆腐挥发性风味物质的影响。实验结果表明：不同磨浆温度制作的神仙豆腐样品中共鉴定出70种挥发性成分,包括醇类17种,烃类13种,醛类8种,芳香族类8种,酮类7种,酯类6种,醚类2种,酸类2种,烷类2种,酚类1种,其他化合物4种。不同磨浆温度对神仙豆腐风味的影响存在显著差异,样品风味的差异主要体现在醇类、酯类和烃类物质的种类和含量上,对风味的形成有较大作用,磨浆温度50 ℃下制作的神仙豆腐中酯类物质含量较高,磨浆温度60、70、80 ℃下制作的神仙豆腐在醇类和烃类物质的含量上有较高含量,磨浆温度90 ℃下制作的神仙豆腐在酮类物质的含量上有较高含量。该研究不仅为食品不同加工方式风味物质变化机制提供参考,也为控制食品风味质量提供借鉴。     

不同生产工艺对盐水鸭风味的影响

运用顶空固相微萃取与气质联用技术,分析3 种不同工艺生产的盐水鸭肉的挥发性风味物质,进而研究不同工艺对盐水鸭风味的影响。结果显示：共鉴定出93 种化合物,这些化合物包括烃类(24 种)、酮类(13 种)、醇类(15 种)、醛类(24 种)、酸类(5 种)、酯类(1 种)、呋喃类(3 种)、含硫化合物(3 种)、含氮化合物(3 种)、杂环化合物(2 种)。烘烤能增加鸭肉中的烃类、醇类、酸类、醛类、酯类、呋喃类以及含硫化合物的含量,对产品的风味有重要贡献。复卤后冷藏能增加鸭肉中的烃类物质、醛类物质、酸类物质、含硫化合物和杂环化合物的含量,且有利于提高产品的色泽。     

不同热加工方式芝麻酱风味物质的差异

利用电子鼻(E-nose)和顶空固相微萃取结合气-质联用(SPME-GC-MS)分别对炒制、烤制、微波三种热加工方式下的芝麻酱挥发性风味物质测定分析,以筛选最适宜的芝麻酱热加工工艺。结果表明,电子鼻能够较好的区分出三种加工方式制成的芝麻酱,SPME-GC-MS分析得出,芝麻酱的风味物质主要为吡嗪类、醛类、呋喃类、醇类物质,其中吡嗪类物质在微波方式下含量最高达31.09%,炒制和烤制含量分别为:14.97%和24.36%;醛类则在炒制芝麻酱中含量最高达17.17%;此外醇类物质在三种加工方式下含量都较高,均大于30%。研究表明,运用E-nose和SPME-GC-MS能够较好的分析不同热加工方式下芝麻酱挥发性风味物质的变化,微波加热制成的芝麻酱主要挥发性香味物质种类和含量更高。     

臭鳜鱼发酵工艺优化及挥发性风味物质分析

利用正交试验设计优化臭鳜鱼的发酵工艺,通过感官评价得到最佳发酵工艺条件:发酵温度12℃,食盐6%,发酵7 d。利用电子鼻分析新鲜鳜鱼及最佳工艺条件下的发酵鳜鱼,结果显示:鳜鱼经过发酵,烃类、芳香类、含硫类化合物及醇类有较大改变;用顶空固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)测定新鲜及发酵鳜鱼的挥发性物质,在发酵鳜鱼中检测到67种挥发性物质,其中醇类17种,酮类6种,醛类5种,酸类2种,酯类3种,含氮化合物2种,含硫化合物1种,芳香族化合物11种和含碳氢化合物20种。发酵前、后挥发性风味成分改变最大的为醛类、酮类、芳香族及含氮化合物。     

不同种类啤酒对啤酒鸭风味品质的影响

为比较分析不同种类啤酒对啤酒鸭风味品质的影响,本实验选用五种青岛啤酒焖焅的啤酒鸭为研究对象,进行感官评价、电子鼻、电子舌、GC-MS和氨基酸分析,结合主成分分析(PCA)和聚类分析(CA)探究其滋味相关性。结果表明,清醇啤酒焖焅的啤酒鸭感官评分最高,为96.1分。不同种类啤酒焖焅的啤酒鸭电子舌结果呈现高度相似,风味有一定的相关性,而电子鼻结果差异显著,且前两个主成分之和超过累计方差97%。GC-MS分析检测出37中化合物,其中清醇组36种,包括醇类7种、酯类4种、酮类6种、烃类8种、醛类7种、其他类4种,占总挥发性风味成分的79.05%。氨基酸结果分析呈味氨基酸含量丰富,共检测到16种氨基酸,清醇组均能检出,且总游离氨基酸含量为3.16 mg/g,谷氨酸含量为0.75 mg/g、甘氨酸含量为0.45 mg/g,产品甜鲜味明显、风味和谐、滋味醇厚,是啤酒鸭烹饪的最佳选择。本研究确定啤酒鸭烹饪的最佳选择为清醇啤酒,为评价不同种类啤酒对啤酒鸭风味品质的影响提供数据支持。     

基于智能燃气灶的乌鸡汤炖制工艺分析

为探讨鸡汤炖制方式与鸡汤品质之间的关系,以乌骨鸡为原料,家庭用智能燃气灶为设备,通过分析不同的炖制时间和炖制方式对乌鸡汤的感官品质的影响,测定不同乌鸡汤的游离氨基酸含量和嘌呤含量,并采用顶空固相微萃取结合气相色谱-质谱联用技术（SPME-GC-MS）测定乌鸡汤中挥发性风味物质,确定出现代家用智能燃气灶的乌鸡汤炖制条件：中档烧开后继续滚煮10 min,然后转低档小火炖制30 min。结果表明,在此条件下炖制的乌鸡汤呈乳黄色、表面有小粒浮油、汤汁黏度适中,鸡汤香味浓郁,鲜味较适中,滋味醇厚。该条件的汤中风味氨基酸共17种,含量达到35.47 mg/100 mL;嘌呤共4种,含量达到154.74 mg/L;挥发性风味物质共33种,其中烃类12种、醛类12种、酮类3种、醇类4种、含氮和含硫化合物各1种,烃类占13.4%、醛类占71.26%、酮类占2.29%、醇类占11.73%、含氮化合物占0.4%、含硫化合物占0.92%。比较四种煲汤模式的样品,中档烧开后炖10 min,转低档炖30 min后炖制的样品风味佳、营养丰富、嘌呤含量较低且时间较短,是一种营养健康的炖制方式。     

不同种类山东煎饼特征风味成分差异分析

采用电子鼻、电子舌、固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)联用、离子色谱仪、氨基酸分析仪等现代感官分析技术对5种山东煎饼(小米煎饼、板栗煎饼、芝麻煎饼、核桃煎饼、杂粮煎饼)中挥发性和非挥发性风味物质进行比较分析,并结合相对气味活度值分析其关键风味化合物。结果表明:电子鼻、电子舌指纹图谱可以很好地区分5种煎饼样品,其风味化合物组成有很大差异;在此基础上,利用SPME-GC-MS共分析出24种挥发性风味化合物,主要包括醛类、醇类、烷烃类、酸类及芳香类等。其中小米煎饼、芝麻煎饼、杂粮煎饼中关键风味化合物为壬醛和4-乙基-2-甲氧基苯酚,板栗煎饼中关键风味化合物为反式-2,4-癸二烯醛和4-乙基-2-甲氧基苯酚,核桃煎饼中关键风味化合物为壬醛、反式-2-壬烯醛和4-乙基-2-甲氧基苯酚。板栗煎饼中葡萄糖含量最高,小米煎饼中麦芽糖含量最高。各煎饼样品中,甜味氨基酸含量最高,其次为鲜味氨基酸,且所有样品中谷氨酸含量均最高。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press