凝固型海红营养保健酸奶的研制

以海红汁和鲜乳为主要原料,对凝固型果汁酸乳的生产工艺进行了研究,通过果汁与鲜乳共同发酵,得出凝固型酸乳的最佳工艺条件为：添加海红汁6%,杀菌温度80～85℃、杀菌时间25min,接种量3%,添加蔗糖7%,0.2%的黄原胶为稳定剂,发酵温度41℃,发酵时间4h。     

乳酸菌发酵冬瓜汁饮料的最佳工艺条件研究

用正交试验法研究乳酸菌发酵冬瓜汁饮料的最佳工艺条件及风味物质对冬瓜汁接种发酵的影响,探讨了不同菌种配比、发酵温度和发酵时间等条件及添加乳糖和红辣椒等风味物质对乳酸菌发酵冬瓜汁饮料的影响。结果表明,乳酸菌发酵冬瓜汁饮料的最佳工艺参数组合为:菌种配比(保加利亚乳杆菌∶植物乳杆菌)为1∶1,发酵温度为35℃,添加1.00%乳糖和1.50%辣椒并发酵2d。     

小麦草发酵饮料的开发研究

探讨以小麦草为主要原料,经植物乳杆菌发酵,再经调配、灌装、杀菌等工艺加工生产小麦草发酵饮料。试验表明,榨汁后小麦草汁中护绿剂NaCl最佳添加量为2.0 g/L。小麦草汁发酵的最佳条件为：植物乳杆菌接种量为4%,发酵温度为40 ℃,发酵时间为14 h,蔗糖添加量10%;小麦草发酵饮料的最佳配方为：发酵小麦草汁50%,苹果汁添加量10%,柠檬汁添加量1.5%,微晶纤维素添加量0.25%。通过该工艺生产出的饮料组织状态均匀、稳定、无沉淀,色泽为小麦草汁明亮的浅绿色,酸甜适口,同时具有小麦草汁及乳酸发酵产生的独特香气。成品经实验室检测,总酸含量为0.79%,感官评分为92分,各项质量指标均符合发酵饮料卫生标准。     

红枣乳酸发酵饮料生产工艺研究

试验以红枣为原料,选用保加利亚乳杆菌和嗜热链球菌进行乳酸发酵试验,探讨红枣乳酸发酵饮料最佳工艺参数。通过对产品加工工艺条件试验,最终得出枣浆最佳发酵条件为:接种量5%,发酵温度41℃,培养时间6 h,乳糖加入量为1.5%,蔗糖的添加量为7%;复合稳定剂的添加量分别为:黄原胶0.06%,海藻酸钠0.05%,CMC-Na 0.10%;杀菌条件:温度85℃,时间8 min,饮料p H为3.7。     

银耳发酵酸乳的研制

以银耳、乳粉为原料,经过预处理、添加适量稳定剂,进行乳酸发酵研制出具有特殊香气和营养价值的银耳酸乳。通过正交试验确定了银耳汁制备的最佳条件为料水比1：200、浸提温度100℃、浸捉时间90min;银耳汁乳酸发酵的最佳工艺条件为乳粉添加量为5％,乳酸菌接种量为6％,发酵温度为42℃,蔗糖添加量为7％。稳定剂用明胶0．05％效果最好。     

首乌保健啤酒的研制

以大麦芽、白首乌、啤酒花为原料经啤酒酵母发酵酿制出首乌保健啤酒.并对首乌汁的糖化条件、添加方式、添加量及发酵温度进行了探讨.试验结果表明,首乌汁最佳糖化条件为糖化温度65.2℃、糖化酶添加量142.2U/g、糖化时间74.3min.首乌汁在主发酵结束时添加,添加量为3%、发酵温度为12℃.首乌啤酒兼具啤酒和首乌的风味及营养特点.     

茎瘤芥胡萝卜混合汁乳酸菌饮料稳定性研究

开发研制涪陵地产茎瘤芥胡萝卜混合汁复合乳酸菌发酵饮料,用分光光度计测定发酵饮料稳定系数作为测定指标,使用单一稳定剂和复合稳定剂对饮料的稳定效果的影响,采用四因素三水平正交实验,研究稳定剂,均质压力和均质温度,杀菌时间对饮料的稳定性的影响。结果表明茎瘤芥胡萝卜混合汁复合乳酸菌饮料稳定剂最佳添加量为:耐酸羧甲基纤维素钠(CMC-Na)0.3%,黄原胶0.01%,单硬脂酸甘油酯0.03%,海藻酸钠0.05%;均质压力20 MPa,均质温度30℃～40℃;杀菌温度100℃,杀菌时间20 min。     

双歧杆菌发酵香蕉乳饮料的研制

在设计双歧杆菌发酵香蕉乳饮料工艺流程的基础上,通过研究各单因素(护色剂添加量、双歧杆菌接种量、发酵温度和发酵时间)对香蕉汁乳酸发酵的影响,确定了工艺条件范围,并通过正交试验得到:发酵温度对产品感官影响最大。根据单因素及正交试验得到的最佳工艺条件为:抗坏血酸0.15%,双歧杆菌接种量1.5%,发酵温度35℃;发酵时间20 h。     

米皮糠发酵生产凝乳的工艺研究

以米皮糠为主要原料,采用正交试验方法,研究利用乳酸菌发酵米皮汁制成凝乳的最佳生产工艺。实验结果表明,最佳的工艺参数为:(1)最佳的米皮糠水解条件是料水比(米皮糠/水)1:5,蛋白酶的添加量0.25%,糖化酶的添加量0.05%,酶作用时间120min(其中蛋白酶作用时间45min);(2)最佳的米皮汁乳酸发酵条件是料水比(米皮汁/鲜奶)8:2,乳酸菌接种量3.0%,发酵温度41℃。     

黑木耳乳酸发酵饮料的研制

主要探讨了以黑木耳为原料,利用乳酸菌发酵,制作具有黑木耳特殊芳香和营养价值的黑木耳乳酸发酵饮料。主要研制了黑木耳汁的制备、黑木耳汁乳酸发酵条件的筛选、黑木耳乳酸发酵饮料的调配及其稳定性,运用模糊数学对黑木耳乳酸发酵饮料进行了感官质量的评定,确定了最佳的工艺条件,即黑木耳汁制备的最佳条件为料水比1∶200、浸泡温度90℃、浸泡时间120min;黑木耳汁发酵的最佳条件为黑木耳汁含量为50%,脱脂乳50%,发酵温度为41℃,发酵时间10h,接种量6%;黑木耳乳酸发酵饮料的最佳配方为黑木耳发酵原汁75%,柠檬酸0.09%,白砂糖2%,β-环糊精0.015%。这样制得的黑木耳汁饮料在加入0.09%黄原胶、0.03%海藻酸钠、0.2%CMC稳定剂后,在60℃25MPa条件下均质,可以达到良好的稳定状态。     

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