毛豆酸奶加工工艺的研究

以优质的毛豆为主要原料,选用保加利亚乳杆菌和嗜热链球菌以1:1组成混合发酵剂进行乳酸发酵。通过正交试验,得出稳定剂的最佳配方:羧甲基纤维素钠0.10%、酪蛋白酸钠1.0%、海藻酸钠0.25%。采用四因素二次旋转正交回归设计试验,得出最佳发酵条件为:接种量4%、发酵温度42℃、发酵时间4h;最佳配方为:毛豆豆乳:还原乳=7:3,糖用量8%,复合稳定剂用量1.3%。     

新疆地产胡萝卜汁乳酸菌发酵饮料的研制

以冷榨胡萝卜原汁为原料,用保加利亚乳杆菌和嗜热链球菌为菌种。采用4因素3水平正交实验方法,最终确定胡萝卜发酵饮料种子扩大液,发酵液及饮料口感稳定性的最佳工艺配方。实验结果显示种子扩大液的最佳配方:3%葡萄糖,8%脱脂乳,3%接种量;发酵液最佳配方为发酵温度43℃,发酵时间24h,接种量5%;发酵饮料调配最佳配方:蔗糖7%,柠檬酸0.03%,稳定剂CMC-Na0.4%、黄原胶0.2%。     

苹果梨汁醋酸发酵过程中的物质变化及其醋酸发酵饮料的研制

研究苹果梨汁醋酸发酵过程中总酸和总酯的变化、最佳醋酸发酵期和醋酸发酵饮料的最佳配方。结果表明,0～4d内,醋酸发酵苹果梨汁中总酸和总酯的含量快速增加;4d以后,总酸含量增加缓慢,总酯含量降低。苹果梨汁的最佳醋酸发酵期为4d。苹果梨汁醋酸发酵饮料的最佳配方为:醋酸发酵苹果梨汁与水之比为3∶1,加糖量为10%。     

无花果、牛蒡乳酸菌发酵饮料的研制

以优质无花果酱和牛蒡原汁为原料,用保加利亚乳杆菌和嗜热链球菌为菌种,开发研制无花果、牛蒡混合汁乳酸菌发酵饮料。采用四因素三水平正交实验,确定发酵液及发酵饮料口感稳定性的最佳工艺配方。结果:用保加利亚乳杆菌和嗜热链球菌按1:1比例作为菌种;发酵液最佳配方:无花果、牛蒡混合汁配比7:3,发酵温度41℃,发酵时间24h,接种量4%;发酵饮料调配最佳配方:发酵原液中添加蔗糖5%,柠檬酸0.02%,耐酸羧甲基纤维素钠(CMC-Na)0.2%,黄原胶0.03%。     

黄瓜、胡萝卜发酵果蔬汁的工艺研究

以黄瓜、胡萝卜为原料,用乳酸链球菌、干酪乳杆菌、4号酵母为发酵菌种,采用4因素3水平正交试验,确定了发酵果蔬汁的最佳制作工艺。其最佳工艺参数为：乳酸链球菌：干酪乳杆菌：酵母菌=1：2：3、接种量5%、发酵温度30℃、发酵时间6h、冷藏温度4℃、冷藏时间20h。该果蔬汁最佳配方为：蔗糖6%、明胶0.03%、耐酸性CMC-Na0.02%、抗坏血酸3mg/1000g。     

茶树菇发酵香肠的研制

将茶树菇切成碎粒添加进肉馅中一起发酵,制得茶树菇发酵香肠。通过正交试验确定发酵香肠的发酵工艺和最佳配方。结果显示,最佳发酵工艺为:发酵剂添加量4%、发酵温度35℃、发酵时间20h、嫩化剂添加量0.006%。发酵香肠的配方为:茶树菇添加量12%、猪肉肥瘦比2∶8、蔗糖添加量3%、玉米淀粉添加量4%。按此工艺和配方制得的产品,经感官评定和理化检测,口感上佳、营养丰富。     

桑葚茶混合汁复合乳酸菌饮料的研制

研制天然野生桑葚果和绿茶混合汁复合乳酸菌饮料工艺及生产桑葚茶混合汁复合乳酸菌饮料新产品。方法:以优质桑葚、绿茶为原料,用德氏乳杆菌保加利亚亚种和嗜热链球菌为菌种,进行菌种活化和驯化。采用单因素和3因素4水平正交实验,确定菌种、中间种子扩大液、发酵液及发酵饮料口感稳定性的最佳工艺配方。结果:用德氏乳杆菌保加利亚亚种和嗜热链球菌按1:1比例作为菌种;种子扩大液的最佳配方:桑葚、茶混合汁配比6:4,2%葡萄糖,4%脱脂乳,1%接种量;发酵液配方:桑葚、茶混合汁配比6:4,发酵温度41℃,发酵时间12h,接种量5%;发酵饮料调配最佳配方:发酵原液中添加蔗糖5%,柠檬酸0.06%,CMC-Na0.1%,黄原胶0.01%。     

出芽短梗霉固态发酵啤酒糟制备阿魏酰低聚糖和膳食纤维工艺研究

以啤酒糟为试验材料,研究固态发酵制备阿魏酰低聚糖和膳食纤维的最佳发酵工艺条件。以阿魏酰低聚糖和可溶性膳食纤 维含量为评价指标,选择木聚糖、尿素、磷酸二氢钾为影响因素,通过正交试验确定最佳固态培养基配方。在接种量、发酵时间和发酵 温度3个单因素试验的基础上,利用响应面法优化出芽短梗霉发酵啤酒糟的发酵工艺条件。结果表明,固态发酵的最佳培养基配方为 木聚糖6%、尿素4%和磷酸二氢钾1%;最佳固态发酵条件为接种量12%、发酵时间4 d和发酵温度29 ℃。在此优化条件下,阿魏酰低聚 糖含量和可溶性膳食纤维含量都达到最高,分别为37.67μmol/L和23.76%。     

白葡萄双发酵低醇果汁饮品的工艺研究

以白葡萄汁为原料,采用植物乳杆菌与酵母菌复配发酵,采用3因素3水平正交试验,以风味评价为指标,确定了发酵白葡萄汁原液的最佳工艺。其最佳工艺参数为:植物乳杆菌:酵母菌=5∶1,接种量4‰,发酵温度37℃,发酵时间10h,冷藏温度4℃,冷藏时间18h。利用发酵白葡萄汁原液进行发酵果汁成品的探索,果汁最佳配方为:发酵白葡萄汁原液25%、脱脂乳粉1%、蔗糖6%、果胶0.2%、大豆多糖0.1%。     

茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料的研制

研制茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料。方法:以优质茎瘤芥叶子原汁和胡萝卜汁为原料,用嗜热链球菌、植物乳杆菌和嗜酸乳杆菌为菌种,采用单因素试验和五因素四水平正交试验,以产酸量和乳酸活菌数为指标,确定最终发酵菌种和发酵液及发酵饮料口感稳定性的最佳工艺配方。结果:用嗜热链球菌、植物乳杆菌和嗜酸乳杆菌按1:1:1比例作为发酵菌种;发酵液最佳配方为茎瘤芥叶胡萝卜混合汁配比6:4、脱脂乳4%、接种量2%、发酵温度40℃、发酵时间24h;发酵饮料最佳配方为发酵原液中添加蔗糖4%、柠檬酸0.04%、耐酸羧甲基纤维素钠(CMC-Na)0.2%、黄原胶0.03%。     

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