羊栖菜干燥技术及其即食汤料包的研究

文章以羊栖菜为原料,通过对羊栖菜干制技术及调味配方的研究,制成一种方便营养的鸡肉味即食羊栖菜调味包。实验结果表明,干燥羊栖菜的最佳工艺为:在95℃下漂烫90s后热风干燥70℃下3.5h,脱水羊栖菜的复水形态、色泽等质量较好。最佳菜包配方为脱水红胡萝卜1.5g、脱水羊栖菜6g、脱水香葱0.6g;最佳调味粉配方为:4.5g、I+G 0.03g、味精0.5g、大蒜粉0.125g、生姜粉0.1g、葱粉0.15g、白胡椒粉0.1g;最佳鸡汤味酱包为:棕榈油在3.5g、食盐1.0g、酱油1.6g、鸡骨油1.5g。     

一种复合保健饮料的研究

以山茱萸、羊栖菜为原料,探求山茱萸羊栖菜保健饮料研制的最佳工艺。通过对浸提时间、温度、pH值和风味调配试验配比的单因素和正交试验研究,得出最佳工艺条件为：山茱萸浸提温度为80℃,时间为1h,pH为3.3;混合浓缩液在3500r／min下离心20min。确定最佳风味配方为：山茱萸提取液加入量40ml／100mL、羊栖菜提...     

蔬菜纸制备技术的研究

以上海青为材料,探讨了蔬菜纸的成型工艺和干燥方法,包括支撑材料、干燥方法、成型配料和调味配方的确定。结果表明:采用布料做支撑材料,使用微波干燥,菜纸成型效果最好,加工时间最短;感官评价结果显示:采用以上方法制备菜纸的最佳成型配方为:青菜400g、水40mL、CMC0.8g、海藻酸钠0.6g、大豆分离蛋白0.5g、可溶性淀粉1.5g;最佳调味配方为:麦芽糊精5g、水15mL、盐1g、味精0.1g、鸟苷酸0.1g、大豆水解蛋白0.02g、虾粉0.4g、白糖0.5g。     

几种因素对大孔树脂纯化羊栖菜多酚效果的影响

以新鲜羊栖菜为研究对象,比较4种大孔吸附树脂对羊栖菜多酚的吸附与解吸效果,筛选出其中最适合分离纯化羊栖菜多酚的大孔吸附树脂。研究了p H、流速、样品浓度、洗脱剂浓度4种因素对大孔吸附树脂纯化羊栖菜多酚的影响。结果表明,AB-8型大孔吸附树脂对羊栖菜多酚吸附率和解吸率最高,在条件为p H 5,吸附流速1.5 BV/h,样品浓度70μg/m L,洗脱剂乙醇浓度70%,洗脱流速1.5 BV/h及洗脱剂用量90 m L下,经树脂纯化后的羊栖菜多酚含量从溶剂萃取初步分离的31.24%提高至62.15%。     

冷冻干燥羊栖菜超微粉加工工艺

主要研究了冷冻干燥羊栖菜超微粉的加工工艺。通过正交试验确定羊栖菜升华干燥条件,即真空度为45Pa,加热板温度为65℃,冷凝温度为-30℃。同时,通过响应面分析法确定羊栖菜超微粉碎工艺条件,即粉碎时间8min,进料量23 g,粉碎机转速4 700 r/min。     

羊栖菜和海带脂肪酸组成的比较分析

用GC-MS法测定浙江洞头羊栖菜和海带的脂肪酸含量.结果表明,两者都含有丰富的脂肪酸,其中羊栖菜饱和脂肪酸总量为51.46%,低于海带74.50%的饱和脂肪酸量;羊栖菜不饱和脂肪酸含量49.09%,多不饱和脂肪酸含量26.40%,而海带的分别为25.51%和13.08%,比羊栖菜低约两倍;羊栖菜中具有特殊营养功能的花生四烯酸C20:4n-6含量为9.18%,二十碳五烯酸C20:5n-3含量为5.39%,比海带高得多.在此基础上,比较不同海域羊栖菜和海带的脂肪酸测定结果,发现不同的提取和测定方法下,不同海域的羊栖菜和海带的特征脂肪酸都为C16:0和C18:1n-9:同一海域羊栖菜脂肪酸组成基本接近,不同海域羊栖菜和海带脂肪酸的测定结果则有较大差异,分析认为海藻的生长环境对脂肪酸的组成起主要作用.     

羊栖菜急性毒性实验及体外抑菌活性的研究

目的:初步探究羊栖菜全组分及其水提物的食用安全性及体外抑菌活性.方法:分析羊栖菜全组分及其水提物中多糖、硫酸根、总砷及无机砷的含量,进行小鼠急性毒性实验及体外抑菌实验.结果:羊栖莱全组分组小鼠最大给药量为12g生药量/kg· BW,相当于50kg成人拟定日食用干羊栖菜量的120倍;羊栖菜水提组小鼠最大给药量为120g生药量/kg· BW,相当于50kg成人拟定日食用干羊栖菜量的1200倍.在急毒实验观察期内,各组小鼠均未见任何中毒症状及死亡现象.羊栖菜全组分对金黄色葡萄球菌的最小抑菌浓度(MIC) 125mg/mL,最小杀菌浓度(MBC)250mg,/mL;羊栖菜水提物对金黄色葡萄球菌MIC、MBC均为125mg/mL.对大肠杆菌、变异链球菌均无明显抑菌作用.结论:羊栖菜及其水提物毒性较低,且对体外培养的金黄色葡萄球菌有抑制作用.     

脱腥羊栖菜碎片加工技术研究

为了食用方便并能保持羊栖菜的特点,采用盐酸、柠檬酸、乳酸及乙酸或活性炭对其进行脱腥处理,并在此基础上进行切丝和干燥。结果表明,采用3%柠檬酸和0.2%盐酸的混合酸溶液,水与羊栖菜的比例7:1,对羊栖菜浸泡脱腥处理40min,可以有效脱去羊栖菜的腥味;然后切成碎片,在70~75℃条件下烘干,制成羊栖菜碎片。产品无羊栖菜的特征性腥臭味,碎片较均匀,复水性能好,添加(食用)方便,较好地保持了羊栖菜的特点。     

采用成膜技术制备蔬菜纸的研究

以上海青为材料,采用可食膜成膜技术探讨了蔬菜纸成型工艺,包括膜支撑材料、干燥方法和配料的确定。结果表明,采用布料作支撑材料,使用烘箱在80℃下热风干燥,菜纸成型效果最好;感官评价结果显示,采用以上方法制备菜纸的最佳配方为:青菜200g、水50mL、CMC0.8g、海藻酸钠0.6g、大豆分离蛋白0.5g、可溶性淀粉1.5g。     

不同海区养殖羊栖菜组成分析及多糖的抗氧化活性研究

羊栖菜富含多种营养素与活性物质，是我国重要的经济海藻之一，其品质易受海区等环境因素的影响。为了解不同海区养殖羊栖菜营养组成和功能成分的差异，本文以浙江7个海区养殖的羊栖菜为研究对象，采用食品安全国家标准方法，测定了7个海区养殖羊栖菜基本营养、氨基酸、脂肪酸等营养物质的组成。以DPPH·和·OH清除率为评价标准，测定了7个海区养殖羊栖菜多糖的抗氧化活性，并对7个海区养殖羊栖菜多糖的结构组成进行了初步分析。结果表明：各海区羊栖菜含水量最多，在(82.50±0.32)～(86.50±0.23)g/100 g之间；除水分外，主要营养成分为多糖，其中7号海区养殖羊栖菜的多糖含量最多(P<0.05)，为2.51 g/100 g；各海区羊栖菜脂肪含量都较少，均在(0.30±0.01)～(0.40±0.01)g/100 g，说明羊栖菜是一种典型的低脂食品；羊栖菜的氨基酸含量差别较大且各海区羊栖菜EAAI(Essential Amino Acid Index)值均高于0.9，说明7个海区养殖羊栖菜均为优质蛋白质来源，另外，2号和6号海区养殖的羊栖菜氨基酸组成比例较合理，更接近WHO/FAO在193...     

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