发芽糙米重组米制备方便米饭的研究

研究双螺杆挤压对发芽糙米重组米复水性能、营养成分及糊化特性的影响,随后以发芽糙米重组米为原料制备方便米饭,研究蒸煮和干燥工序对发芽糙米重组米方便米饭食用品质的影响。结果表明:螺杆转速120 r/min,三、四区挤压温度120℃、物料含水量20%时,发芽糙米重组米复水率最高,且糊化特性优于发芽糙米;相比于发芽糙米,发芽糙米重组米总淀粉、直链淀粉和可溶性蛋白含量下降,总蛋白、粗脂肪、纤维素和γ-氨基丁酸含量几乎不变。米水比1∶1.3、蒸煮30 min时,方便米饭的感官评分最高,且硬度和黏着性适中;蒸煮方便米饭经560 W-60℃微波热风组合干燥速度最快,此时得到的干燥方便米饭复水时间最短,复水率和碘蓝值最高。发芽糙米和发芽糙米重组米制备的方便米饭色泽和香味都较好,但发芽糙米重组米方便米饭的形态、口感和滋味更好。     

不同品种大米理化性质及其淀粉结构对米饭食用品质的影响

米饭食味值和质构特性是评价大米食用品质的重要指标,为了探究不同品种大米的食味值、质构特性与其理化性质及淀粉结构的关系,以12种大米为研究样本,测定其食味值、质构特性、理化性质及淀粉结构特性,并分析内在相关性。结果表明,直链淀粉含量（质量分数）与米饭的硬度呈极显著正相关（P<0.01）,与米饭的凝聚性呈极显著负相关（P<0.01）;米饭食味值、质构特性与大米淀粉的糊化特性、热特性之间存在显著相关性,与结晶特性、淀粉颗粒表面有序度无显著相关性,表明淀粉的糊化特性决定了米饭的食味值、硬度、凝聚性和回复性。该研究可为后期优质稻米筛选培育以及大米适宜性加工提供理论基础。     

兰州拉面添加剂对面粉糊化特性的影响

兰州拉面的制作工艺特点是添加从盐生植物碱蓬(Suaecla Forsk)中提取的天然复合碱。本文研究了由这种复合碱生产的拉面添加剂对面粉糊化特性的影响。以9种商品面粉和9个甘肃春小麦品种制成的面粉共18个样品为研究对象，按照0，0．2％(w／w)，0．4％(w／w)，0．6％(w／w)，0．8(w／w)五个水平添加到面粉中，用RAV测定淀粉糊化品质的变化。结果表明：峰值粘度、最低粘度、最终粘度、峰值时间随着兰州拉面添加剂剂量的增加而提高；衰减值和回生值随着兰州拉面添加剂剂量的增加先增加后减小，拐点出现在拉面剂添加量为0．4％(w／w)时；兰州拉面添加剂剂量的增加对淀粉的糊化温度影响不大。     

蒸煮条件及回生处理对方便米饭消化特性的影响

考察蒸煮方式及回生处理对方便米饭体外消化率的影响。实验利用不同蒸煮条件及回生时间处理低直链淀粉含量和高直链淀粉含量的不同品种大米,制备得到具有不同性质的方便米饭,并研究了方便米饭快消化淀粉(RDS)、慢消化淀粉(SDS)和抗性淀粉(RS)的含量差异及其体外消化率。结果表明,相对于电饭锅蒸煮,采用常规方式蒸煮,即控制米水比为1∶1,86℃蒸煮28 min制备的方便米饭RDS含量得到极大的降低,SDS含量明显的升高(P0.05)。回生处理可以显著的降低方便米饭RDS含量。与此同时,实验发现低直链淀粉含量品种的米饭含有较低的RDS含量、较高的SDS和RS含量,高直链淀粉含量品种的米饭则含有较低的SDS和较高的RS含量。通过控制蒸煮和回生条件,可以得到淀粉消化率低的方便米饭,对肥胖及高血糖人群健康有积极作用。     

淀粉糊化工艺的研究

运用Brabender糊化仪研究了玉米淀粉的糊化特性,比较了玉米淀粉和大米淀粉的糊化特性差异．结合玉米淀粉的糊化特性,研究了糊化料水比、耐高温仅一淀粉酶添加量、耐高温α-淀粉酶的品种等因素对玉米淀粉糊化、液化效果的影响。根据玉米淀粉的糊化性质,优化确定了玉米淀粉的糊化工艺,在大生产中进行了验证和对比。     

不同软米品系对方便米饭品质的影响

以11个软米品系和一个粳米品种作为原料生产方便米饭,通过对软米的主要成分、蒸煮特性和复水性质的测定与分析,探讨方便米饭品质与大米主要成分、蒸煮特性、复水性质之间的关系。结果表明,原料大米中直链淀粉含量对蒸煮特性和复水性质的影响比较显著,原料米的蒸煮品质对方便米饭品质也有较大影响,软米较适于制作方便米饭,通过对比筛选出其中的R3和R2品系所生产的方便米饭品质优势较为突出,更加适宜作为生产方便米饭的原料。     

增城丝苗米米饭理化性质与质构特性的相关性分析

选用7份增城丝苗米的原料大米,研究米饭的质构特性,并分析其与大米的热特性、糊化特性和理化指标之间的相关性。结果表明,增城丝苗米原料大米的硬度、粘性的差别较大,而凝聚性、胶粘性、咀嚼性和回复性均较接近。大米直链淀粉含量与米饭质构特性呈显著相关,米饭硬度、粘性与大米淀粉的糊化起始温度呈正相关,与热焓值呈负相关。米饭的硬度、粘性、凝聚性、胶粘性、咀嚼性和回复性与大米淀粉糊化的最终粘度、崩解值呈负相关,与消减值呈正相关,粘性与回生值呈负相关。因此,开发大米配方时, 将直链淀粉含量检测与大米的糊化特性、米饭硬度和粘性测试分析相结合,对于提高大米配方的品质稳定具有重要意义。     

方便米饭原料适应性的因子、聚类分析研究

不同品种的大米对方便米饭的质量有很大的影响。本文通过因子分析、聚类分析对方便米饭的原料适应性进行研究,得到适宜加工成方便米饭的稻米原料的12个品质指标最佳取值范围:最低粘度1300~2000c P,最终粘度2000~2800c P,峰值粘度2000~2500c P,回生值900~1200c P,峰值时间6min,糊化温度63~75℃,直链淀粉含量15.5%~17.5%(干基),蛋白含量8%(干基),吸水率230%~275%,膨胀体积300%~340%,米汤碘蓝值0.18,米汤干物质20mg/g。通过这些指标可以对优质稻米品种进行有效筛选,为方便米饭工业化生产提供客观依据,同时为食味优良的稻米育种工作提供了理论依据。     

酶法浸泡及干燥方法对方便米饭复水时间影响的研究

采用碱性蛋白酶浸泡及微波热风复合干燥处理,研究对以粳米为原料的方便米饭复水特性影响。结果表明：碱性蛋白酶添加量为0．4mL／（300g）大米,酶浸泡温度40℃,酶浸泡时间40min,浸泡时米水比例为1：1．8,微波加热处理2min,热风干燥温度80℃时,方便米饭复水时间为7min。     

阳离子淀粉与香烟滤嘴棒纸

下面是我厂2362长网多缸纸机生产香烟滤嘴棒纸（289／m2、329／m2）加添助留剂WMCSI型阳离子淀粉的生产实践。1WMCSI型阳离子淀粉的质量指标取代度0．03～0．04，pH值5.5～6．5，含氮量0．28％～0．38％，水分12％～14％，灰分≤0．3％。在常规生产滤嘴棒纸工艺流程圆筛前的稳浆箱处连续计量加入糊化好的阳离子淀粉糊即可。2阳离子淀粉的糊化工艺及加添星糊化罐为不锈钢圆筒1200X1200mm，罐内通入直接加热的蒸汽管，立式搅拌器转达30～40r／min。向糊化罐加水至2／3，开动搅拌季，并逐渐加入37．5kgWMCSI型阳离子淀粉，待阳离子淀粉…     

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