响应面优化微波辅助法提取刺梨水不溶性膳食纤维工艺

以刺梨为原材料,采用微波辅助法提取刺梨水不溶性膳食纤维。在单因素实验的基础上,采用DesignExpert V8.0.6软件设计响应面实验优化微波辅助法提取刺梨中水不溶性膳食纤维(IDF)的工艺。结果表明:影响微波辅助法提取IDF得率的主次因素为:提取温度>微波功率强度>液料比>微波时间。微波辅助提取刺梨IDF的最佳工艺参数为微波功率强度345 W/g,提取温度:63℃,微波时间:12 min,液料比:20 m L/g,此条件下刺梨IDF得率可达80.02%,与IDF得率理论值比较,其相对误差约为0.22%,且重复性好,验证了数学模型的准确可靠性。      

发酵法制备刺梨果渣可溶膳食纤维的工艺优化

为研究刺梨果渣可溶性膳食纤维的发酵工艺,该文以保加利亚乳酸杆菌与嗜热链球菌1:1混合菌种为发酵剂,在接种量、发酵时间、发酵温度、pH和料液比5个单因素实验的基础上,利用正交实验对可溶性膳食纤维的制备工艺进行优化。结果表明:该法制备刺梨果渣可溶性膳食纤维的最佳工艺条件为:接种量12%、pH6.0、发酵时间48 h、料液比1:25、发酵温度40℃。在此条件下明显提高了刺梨果渣可溶性膳食纤维的比例,其得率为16.81%,经发酵法制备的刺梨果渣膳食纤维持水力和膨胀力均高于刺梨果渣。     

响应面法优化超声辅助法提取油茶枯非水溶性膳食纤维

以油茶枯为试验原材料,采用超声辅助法提取油茶枯非水溶性膳食纤维(IDF),在超声功率强度、液料比、超声温度、超声时间4个单因素试验基础上,采用Box-Behnken中心组合试验设计原理进行响应面设计优化提取工艺参数。结果表明:超声功率强度为450W,液料比为25mL/g,超声温度为60℃,超声时间40min,该条件下油茶枯IDF得率可达69.11%,与IDF得率理论值比较,其相对误差约为0.51%,验证了数学模型的有效性。且在IDF性能测试中,提取所得IDF持水力为2.837g/g,膨胀力1.25mL/g。     

碱法提取刺梨果渣可溶性膳食纤维工艺研究

为合理利用刺梨加工副产物,进一步提高刺梨果渣的可溶性膳食纤维得率,改善其理化特性,以经食用菌发酵后的刺梨果渣为原料,采用碱法提取,在单因素试验的基础上,通过正交试验方法确定最佳提取条件。结果表明:制取刺梨果渣可溶性膳食纤维的最佳工艺为料液比1∶25 (g/mL),氢氧化钠浓度10 g/L,提取温度70℃,提取时间70 min,此条件下可溶性膳食纤维得率为17.36%±0.74%。碱法提取后的刺梨果渣膨胀力、持水力和持油力均比原果渣有所提高。     

响应面优化微波辅助法提取野木瓜水不溶性膳食纤维工艺

以野木瓜果皮果渣为原料,采用微波辅助法进行野木瓜水不溶性膳食纤维的提取。在单因素的基础上,设定液料比、微波时间、微波功率、pH值、野木瓜粉末目数、过氧化氢体积分数为自变量,水不溶性膳食纤维(insoluble dietary fiber,IDF)得率为响应值,使用响应面优化微波辅助法提取野木瓜水不溶性膳食纤维的提取工艺。结果显示:野木瓜水不溶性膳食纤维的最优提取工艺为液料比28∶1(mL/g),过氧化氢体积分数5%,野木瓜粉末目数50目,微波功率420 W,微波时间120 s,p H 4.0。野木瓜IDF提取率可达72.72%,且重复性好,IDF的持水力为2.76 g/g,溶胀力为5.50 mL/g。研究结果表明微波辅助法提取野木瓜水不溶性膳食纤维工艺响应面模型的建立具有稳定可靠性。     

响应面法优化超声辅助提取韭菜根不溶性膳食纤维

以韭菜根为原料,用超声处理法辅助提取韭菜根不溶性膳食纤维(insoluble dietary fiber,IDF),探讨液料比、超声温度、超声功率强度和超声时间对IDF得率的影响;用Box-Behnken中心组合原理建立数学模型,通过响应面优化提取工艺参数;最后进行红外光谱分析、热重分析和扫描电镜观察.最佳提取工艺为:...     

响应面法优化超声辅助酶法提取米糠水溶性膳食纤维

以米糠为原料,采用超声辅助酶法提取米糠水溶性膳食纤维,探讨加酶量、超声时间、超声功率和料液比对得率的影响,以水溶性膳食纤维的得率为响应值,通过Box-Behnken实验设计进行超声辅助酶法提取米糠水溶性膳食纤维的工艺优化研究。结果表明:影响米糠水溶性膳食纤维得率的主次因素依次为加酶量、料液比、超声时间、超声功率,最佳提取工艺为酶终浓度5.3%、超声时间5min、超声功率415W、料液比1∶24（g/m L）。在此条件下,米糠水溶性膳食纤维得率最高,预测值为9.22%,验证实验得到的得率为9.36%。      

响应面优化苣荬菜中水溶性膳食纤维提取及其理化性质

为优化超声波法提取苣荬菜中的水溶性膳食纤维工艺,考察提取液pH、料液比、超声功率、提取时间和温度等单因素对水溶性膳食纤维素得率的影响,并通过三因素三水平Box-Benhnken试验设计及响应面分析优化工艺参数。结果表明,最佳提取条件为:pH 3,料液比1:25 g/mL,超声波功率320 W,超声时间22 min,提取温度70℃。在此条件下苣荬菜中水溶性膳食纤维的得率为3.65%±0.02%。水溶性膳食纤维的持水力为465%,溶胀力为5.53mL/g。     

响应面法在可溶性膳食纤维超声提取中的应用

利用响应法优化超声波提取膳食纤维的工艺,在超声时间、超声温度、液料比、酶添加量、超声功率5个单因素实验的基础上,以膳食纤维得率为响应值,考查各因素对膳食纤维得率的影响。试验结果表明,在液料比16:1、超声时间25min、超声温度50℃、酶添加量0.5%、超声功率450W时,膳食纤维的得率达到23.83%。     

松茸渣不溶性膳食纤维提取及特性研究

目的以松茸提取蛋白后的残渣为原料,采用超声波辅助法提取其中的不溶性膳食纤维,并对其特性进行研究。方法通过研究超声时间、超声功率、超声温度和料液比对其得率的影响,在单因素实验结果的基础上,设计响应面实验。对提取出的松茸不溶性膳食纤维理化性质进行研究。结果最佳工艺参数如下:超声时间43 min、超声功率266 W、超声温度53℃、料液比1:31 (g/mL),不溶性膳食纤维的得率为78.95%,影响不溶性膳食纤维的主次因素为:超声功率>超声温度>超声时间>料液比。松茸不溶性膳食纤维持水性为2.78g/g,膨胀性为3.49mL/g,持油性为1.28g/g,结合水力为2.24g/g,葡萄糖吸附能力为37955μmoL/g。结论在优化后的条件下,松茸渣不溶性膳食纤维提取效率高。松茸不溶性膳食纤维葡萄糖吸附能力偏高,可作为辅助降血糖的功能性食品配料。     

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