不同分子质量水溶性大豆皮膳食纤维对糖尿病模型小鼠糖脂代谢影响

为研究不同分子质量水溶性大豆皮膳食纤维对糖尿病模型小鼠糖脂代谢及血糖耐量的影响,分别给予四氧嘧啶致糖尿病模型小鼠低（2.50 g/kgbw）、中（3.75 g/kgbw）、高（5.00 g/kgbw）剂量的不同分子质量三种水溶性大豆皮膳食纤维（SDF-1、0.70-2.96 ku;SDF-2、2.95-31.03 ku和SDF-3、36.53-338.10 ku）,以血糖、体重、血清总胆固醇(TC)、血清甘油三酯(TG)、低密度脂蛋白(LDL-C)、高密度脂蛋白(HDL-C)、血清胰岛素含量（FIN）、胰岛素敏感指数（ISI）、胰岛素抵抗指数（HOMA-IR）、肝脏指数和肾脏指数、超氧化物歧化酶（T-SOD）活性、血糖曲线下面积等为指标,进行糖脂代谢试验,及低剂量血糖耐量试验。试验结果显示：较糖尿病模型对照组,所有剂量组小鼠的血糖降低、体重上升、肝脏指数和肾脏指数的降低、血糖曲线下面积的减小、TC和TG的降低均具有非常显著的差异（p<0.01）;除SDF-2低剂量组外,其它剂量组FIN值升高均具非常显著的差异（p<0.01）;仅SDF-1中剂量组的HOMA-IR降低、SDF-1和SDF-2的中高剂量组的T-SOD升高具有显著的差异（p<0.05）;而ISI的恢复,及LDL-C的降低,不具显著性。说明不同分子质量、不同剂量的三种水溶性大豆皮膳食纤维对糖尿病模型小鼠糖脂代谢异常具有缓解作用,并增强对葡萄糖的耐受能力,且因分子质量大小、单糖的组成、吸水及膨胀性、吸油、吸附羟自由基和胆固醇的能力以及黏性等性质不同而存在效果的差异,总体效果SDF-3>SDF-1>SDF-2,可能与水溶性大豆皮膳食纤维杂多糖中存在果糖聚合的支链或片段有关,且单糖的组成中果糖含量高、黏性大、吸水及吸水膨胀性强、对羟自由基的清除能力、对胆固醇吸附能力强,有利于对糖尿病模型小鼠糖脂代谢异常的缓解及糖耐量的增强。     

柑橘渣水不溶性膳食纤维的性质研究

以柑橘渣水不溶性膳食纤维为研究对象,通过测定其表面结构、单糖成分、持水力、持油力、膨胀力及阳离子交换能力、羟自由基清除能力,研究其性质。结果显示:柑橘渣水不溶性膳食纤维表面松散无规则,呈网状结构;单糖成分中阿拉伯糖含量(37.45%)最高,其次为半乳糖(23.10%),半乳糖醛酸含量(8.74%)最低,且五碳糖含量为56.29%,六碳糖含量为34.97%;柑橘渣水不溶性膳食纤维具有良好的持水力、持油力、膨胀力、阳离子交换能力及羟自由基清除能力。     

超微型大豆皮水不溶性膳食纤维理化及吸附特性

为提高大豆皮中水不溶性膳食纤维的利用率,本研究采用气流粉碎得到不同粒度的超微型大豆皮水不溶 性膳食纤维,分别测定了超微型大豆皮水不溶性膳食纤维的体积平均粒径、比表面积、持水力、持油力、黏度曲 线、阳离子交换能力等理化性质,同时分析了处理后的水不溶性膳食纤维对油脂、胆固醇、胆酸盐、葡萄糖和重金 属的吸附能力。结果表明：体积平均粒径为16.24 μm的大豆皮水不溶性膳食纤维其持水力、持油力分别达到2.31、 5.27 g/g,比61.21 μm的提高了1.07、2.53 g/g;黏度和阳离子交换能力也有了显著性改变;超微粉碎改性大豆皮水 不溶性膳食纤维对油脂、胆固醇、胆酸盐、葡萄糖和重金属的吸附能力有明显增强,在体积平均粒径为28.27 μm和 40.17 μm时吸附能力较高。超微粉碎对大豆皮水不溶性膳食纤维的理化和吸附特性均有明显改良作用,这为大豆皮 的深加工提供了理论参考。     

超微粉碎对大豆豆皮膳食纤维性质影响的研究

通过对超微粉碎后的大豆豆皮膳食纤维的水不溶性膳食纤维的含量、吸水性、吸油性、与阳离子交换能力等性质研究表明:超微粉碎不会改变大豆豆皮膳食纤维中水不溶性膳食纤维的含量;超微颗粒的性能明显优化:超微粉碎可使大豆豆皮膳食纤维与阳离子的交换能力大大增强,且随颗粒粒度减小交换能力增强;使吸水膨胀率大大增大,粒度超过140目后,吸水膨胀率逐渐提高;使吸油率大大增大,粗颗粒(140目)的吸油率较大,但当粒度小于200目时,吸油率上升至接近粗颗粒,超微粉碎的混合颗粒的吸油率最大.超微粉碎后的混合颗粒的性质(与阳离子的交换能力、吸水膨胀率、吸油率)优于分级颗粒.     

超声微波辅助酶法提取黑豆皮水溶性膳食纤维及理化特性分析

利用超声微波辅助酶法提取黑豆皮水溶性膳食纤维,并分析其理化特性。试验结果表明,在超声微波辅助下,以料液比1:25(g/mL),纤维素添加量20 mg/g、温度为60℃条件下提取23 min,黑豆皮水溶性膳食纤维得率可达19.12%±0.23%。黑豆皮水溶性膳食纤维理化性质研究表明,黑豆皮水溶性膳食纤维的膨胀力为585.71%,持水力为11.89 g/g,持油力为10.52 g/g,乳化稳定性的乳化能力(EC)为42.45%,乳化的稳定性(ES)为64.76%,葡萄糖吸附值为19.72 mmol/L,在30、60和120 min时,葡萄糖延迟指数分别为34.65、30.48和25.72 mmol/g。浓度为10%的黑豆皮水溶性膳食纤维溶液的粘度为0.0093 Pa·s。微观结构研究表明黑豆皮水溶性膳食纤具有表面具有大量的孔隙和褶皱,这有利于提高其吸附能力。红外光谱分析表明黑豆皮水溶性膳食纤维具有典型的多糖特征。     

超微粉碎对苹果膳食纤维理化性质及羟自由基清除能力的影响

以苹果膳食纤维为原料,经粗粉碎和不同时间（1、3、5、10、20、30 min）的超微粉碎,得到粗粉和 6 种不同粒度的苹果膳食纤维,测定其理化性质和羟自由基清除能力,并利用激光粒度仪、扫描电子显微镜对不同 的苹果膳食纤维粉进行粒径测定和结构观察,探究超微粉碎时间对苹果膳食纤维理化性质、微观结构及羟自由基 清除能力的影响。结果表明：超微粉碎后膳食纤维的粒径减小;粉体的溶胀性、水溶性、阳离子交换能力显著升 高（P＜0.05）;羟自由基清除能力显著增强（P＜0.05）;持水力、容积密度没有发生显著变化（P＞0.05）。本实 验为苹果膳食纤维在食品领域的深加工提供了理论依据。     

超细大豆豆皮膳食纤维部分物理性质的研究

超细粉碎后的大豆豆皮膳食纤维的吸水量、吸水速率随粒度的减小而减小;可溶性物质随温度升高而增多,随粒度减小而增多;黏度随着溶液浓度的升高而升高,随着粒度的减小而减小.超细粉碎后大豆豆皮膳食纤维的混合颗粒吸水量最大、吸水速率最高,可溶性物质最少,而黏度最大.     

酶法改性对马铃薯渣膳食纤维单糖组分及理化性质的影响

采用纤维素酶、木聚糖酶、纤维素-木聚糖复合酶分别对马铃薯渣膳食纤维进行改性,研究酶法改性对膳食纤维理化性质和单糖组分的影响。单糖测定结果表明,3种酶法改性后膳食纤维中均含有葡萄糖、半乳糖、半乳糖醛酸、阿拉伯糖、木糖5种单糖,但不同酶法改性膳食纤维各单糖含量有显著差异(p<0.05)。理化性质测定结果表明,不同酶法改性后膳食纤维的持水力、结合水力、溶解度强弱次序均为复合酶改性>木聚糖酶改性>纤维素酶改性;持油力和阳离子交换力的强弱次序均为复合酶改性>纤维素酶改性>木聚糖酶改性,复合酶改性后膳食纤维理化性质明显优于其他酶法改性。复合酶改性后膳食纤维持水力、持油力、结合水力、溶解度、阳离子交换力分别为6.29 g/g、2.89 g/g、5.99 g/g、32.28%、0.60 mL/g,与原膳食纤维相比较分别提高了115.22%、16.73%、27.18%、45.27%、173.18%。马铃薯渣膳食纤维改性前后均具有糖类特征官能团,在某些波长处出现相似吸收峰,吸收峰的强度和面积发生了改变。     

超细水不溶性大豆皮膳食纤维理化特性的研究

水不溶性大豆皮膳食纤维通过频率分别为150、250、300Hz的气流粉碎机粉碎,得DF-A、DF-B、DF-C三种不同粒径超细膳食纤维,并对它们的理化特性进行比较研究。样品DF-C的中位粒径约为16.58μm,比样品DF-A的中位粒径降低2.5倍,而比表面积随粒径的减小呈增大趋势,最大比表面积为152.2m2·kg-1;样品DF-A、DF-B、DF-C的白度分别为51.7%、55.1%、63.4%;根据Duncan法的分析结果可知,样品DF-A与DF-B间的持油力差异不显著(p0.05),而样品DF-A与DF-C、DF-B与DF-C间的持油力差异显著(p0.05);样品DF-A、DF-B及DF-C间的持水力差异显著(p0.05);阳离子交换能力逐渐增强,直到消耗0.7mL NaOH时,阳离子交换能力趋于稳定;当溶液浓度10%时,三者溶液的黏度曲线比较陡峭,黏度值皆呈上升趋势。而扫描电子显微镜下(SEM)观察表明,膳食纤维的微观结构并没有随着其粒度的减小而发生改变,仍呈杆状结构。结果表明:气流粉碎进一步增强了水不溶性大豆皮膳食纤维保健功能特性。     

毛葱膳食纤维性质及结构分析

以毛葱膳食纤维为研究对象,对其不同粒度条件下的持水力、膨胀力、持油力、阳离子交换能力和胆固醇吸附能力等功能性质进行研究,并采用电子显微镜扫描、红外光谱分析和X-射线衍射分析等方法测定其结构。结果表明：毛葱中可溶性膳食纤维质量分数为5.79%;持水力、膨胀力、持油力、阳离子交换能力分别为14.83?g/g、19.57?mL/g、1.95?g/g和0.62?mmol/g。在pH?2条件下胆固醇吸附能力为126.73?mg/g;在pH?7条件下为159.50?mg/g。扫描电子显微镜结果表明毛葱膳食纤维呈无规则片状网格结构,结构蓬松;傅里叶红外光谱分析表明毛葱膳食纤维具有C—H键、O—H键、C＝O键等纤维素及半纤维素的特征吸收峰。X-射线衍射结果表明毛葱膳食纤维的结晶度较好的保留了膳食纤维的结晶区和非结晶区。     

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