三华李酒生产工艺研究

研究了菌种、三华李原汁含量、不同缓冲剂、不同碳源等因素对三华李原汁发酵果酒的影响,并对三华李酒的澄清工艺进行了研究,最终得到澄清透明三华李味浓郁的三华李酒。     

促干剂对热风条件下西梅品质的影响

本研究以西梅为试材，通过自配促干剂（88%碳酸钾、8%乙醇、3%油酸乙酯、1%氢氧化钾）与市售促干剂（绿珠牌、伊兹木牌、新兴牌、翠绿牌促干剂）处理西梅，探究促干剂对果干失水率、果干产品质量、理化特征等的影响。结果表明，自配促干剂与市售促干剂相比，在果干脱水方面具有明显优势，相同条件下自配促干剂处理的果实失水最快，最高可达26.25%；此外，不同促干剂处理西梅后果实的可溶性固形物和可滴定酸含量均有明显增加，自配促干剂处理的效果优于翠绿促干剂；在质构特征方面，干制后的西梅硬度和咀嚼性均有增加，但是自配促干剂处理的西梅干硬度最小，为1034.62 g，弹性和咀嚼性居中，可以给消费者带来较佳的口感；利用自配促干剂处理的西梅干，抗坏血酸、总酚、总黄酮损失最小，分别为25.48 mg/100 g DW、358.54 mg GAE/g、3.61 mg/g；同时DPPH自由基、ABTS+自由基清除能力较高，分别为79.75%、66.79%。综上所述，自配促干剂可以加速西梅的脱水，同时对西梅干的品质具有一定的有保护作用，该研究成果将为西梅干的生产提供指导。     

樱叶的风味物质和保健成分的开发应用

通过水蒸汽蒸馏,乙醇和石油醚等溶剂对樱叶的风味物质进行提取,并对它的保健成分进行分析测定,同时开发了樱叶茶,樱叶饮料等天健康产品。     

果梅资源的开发和利用

我国有丰富的果梅资源,但在目前的开发和利用上还存在着加工方法粗放、产品单调、附加值低等问题。笔者从天然植物资源和保健食品的研究出发,提出果梅的开发利用和深加工的思路,以使我国果梅资源优势得到更合理有效的使用。     

欧李果酒的初步研究

欧李属蔷薇科樱桃属多年生落叶小灌木，果实含有丰富的糖、蛋白质、矿物质元素、维生素、氨基酸等营养物质，尤其是钙和铁的含量甚高。欧李经破碎、去核、调整成分、发酵、分离、陈酿、调配勾兑、下胶、过滤、冷冻等工艺生产得欧李果酒。其酒呈深宝石红色，澄清，光亮；酒香丰满浓郁、优雅，香气悠长；入口浓郁，圆润，酒体醇厚，酸甜协调，余味悠长；平衡，典型性强。     

Impact of humidity on the ozone initiated oxidation of limonene, delta3-carene, and alpha-pinene

The effect of water on the initial secondary organic aerosol (SOA) formation from gas-phase ozonolysis of limonene, delta3-carene, and alpha-pinene (-3 and approximately 1.5 x 10(11) molecule cm(-3) reacted) has been investigated in a flow reactor at controlled relative humidity (RH), temperature (298 +/- 0.4 K), and reaction time (270 +/- 2 s). Low amounts of terpene converted minimize the impact of secondary reactions. A comparison of the SOA formation from the three terpenes was made for initial rate of reactions being around 7.5 x 10(8) and 15 x 10(8) molecule cm(-3) s(-1). The most efficient species in producing SOA was limonene, while alpha-pinene was the least efficient. The results showed that an enhancement in water vapor concentration (<2-85% RH) caused an increase in both integrated mass (M10-300nm) and total number (N10-300nm). The effect on number and mass were a factor of 2-3 and 4-8, respectively. Physical water up-take can partly explain the increase in mass, but not the observed increase in number. Therefore it was concluded that the increase in water concentration must, by a gas-phase reaction, produce more low volatility product(s).     

The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni

The increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The results show a considerable increase in Fe, Cu, Pb and Sn content with time, particularly for pickles, while the change in Al, Cd, Zn and Ni content was rather negligible.     

Comparative assessment of HTST,hydrodynamic cavitation and ultrasonication on physico-chemical properties,microstructure, microbial and enzyme inactivation of raw milk

The effects of high-temperature short time (HTST), ultrasonication (US) and hydrodynamic cavitation (HC) on physicochemical properties, alkaline phosphatase (ALP) activity, microorganism, degree of protein hydrolysis (DPH), color, microstructure and overall particle size of raw milk were studied. The separation index (SI) was also measured during storage of treated milk at 4 ± 2 °C for 12 days. US was carried out at different intensities (200, 300, and 400 W) and time (4, 6, and 8 min) and HC at 4, 6, 8, and 10 psi for 5, 10 and 15 min. It was observed that HC showed 21% energy efficiency (η) with higher cavitational yield than US which had η <10%. Microbial log reduction of 2.30 ± 0.17 TPC and 2.26 ± 0.17 (YM) was obtained by HTST treatment. And about 0.9 and 0.7 microbial log reduction were observed in HC and US treatment respectively. Initially in non-thermal treatment, ALP activity increases slightly by 1–2% at 4 psi (HC) and 200 W (US), but with further increase in time and intensity, ALP activity decreases. In addition to that, there was an increase in the DPH from 0.716 ± 0.09% to about 3.608 ± 0.52 and 3.77 ± 0.15% in US and HC treated samples respectively. Also, with an increase in time and intensity, number of fat globules increased with a decreased diameter and overall particle size. In non-thermal treatment, except for samples treated at 200 W (US) and 4 psi (HC), no separation was observed during the storage which could be due to reduced size of fat globules (from 6.3 μm to 3–2.2 μm).     

果梅蜜饯中铝的污染来源分析及控制措施

目的 了解以果梅为原料生产的蜜饯中铝污染来源和水平, 探寻蜜饯中铝污染的关键环节。方法 采集生产企业加工用的原料、辅料、添加剂、加工过程中半成品及成品等样本, 利用电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry, ICP-MS)测定其中铝含量, 采用SPSS 26.0对其中铝残留量进行统计分析, 提出相应的铝污染控制措施。结果 加工用辅料、添加剂、生产用水中铝残留量较低, 83份果梅本底铝含量范围为17.54~156.32 mg/kg, 平均值为(44.99±23.28) mg/kg, 中位数为38.00 mg/kg, 超过50 mg/kg的样本占比24.1% (20/83)。盐腌制、糖腌制加工对样本中铝残留量差异有统计学意义(P<0.05), 不同场所加工的雕梅中铝残留量差异有统计学意义(Z=-2.005, P=0.045), 不同类别蜜饯中铝残留量差异有统计学意义(H=12.718, P=0.005)。结论 果梅原料中含有一定量本底铝值, 盐腌制加工可能是话化类蜜饯中铝污染的主要来源, 糖腌制加工降低了蜜饯中铝的残留量, 使用含铝添加剂可能是糖腌制蜜饯中铝的主要来源, 开展蜜饯中铝污染来源调查和风险防控时, 建议加强对相应环节的控制, 减少蜜饯中铝污染的来源。     

Fibrolytic enzymes and parity effects on feeding behavior,salivation, and ruminal pH of lactating dairy cows

Four multiparous and four primiparous lactating dairy cows fitted with ruminal cannulas were used in a duplicated 4 x 4 Latin square design to study the effects of parity and inclusion of a fibrolytic enzyme product (Agribrands International, St. Louis, MO) on feeding and chewing behavior, salivation, and ruminal pH. Diets consisting of rolled barley, barley silage, and alfalfa haylage (55% forage, DM basis) differed in enzyme application: 1) control, 2) enzyme applied to concentrate (45% of TMR), 3) enzyme applied to supplement (4% of TMR), and enzyme applied to a premix (0.2% of TMR). Enzyme supplementation did not alter daily time spent eating or ruminating, but when enzymes were added to the ration daily, saliva production increased, with no difference among enzyme application treatments. Multiparous cows consumed a greater amount of feed, but spent a similar amount of time eating, compared to primiparous cows. Primiparous cows had shorter ruminating episodes, resulting in lower daily ruminating time compared with multiparous cows. Primiparous cows had lower daily saliva output compared with multiparous cows. These results indicate that application of this fibrolytic enzyme product did not alter the physical structure of the feed, as measured by feeding and chewing variables. The increase in total saliva production observed in cows fed enzyme-supplemented diets may be attributed to a physiological response to compensate for the increase in fermentation products during digestion. The increased intake for multiparous cows is attributed to increased eating rate and not to increased time spent eating. The higher DMI of multiparous cows resulted in increased rumination time needed to process the additional feed and increased salivation to buffer the greater production of VFA.     

Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate

The effect of two independent variables: microstructure, as modified by the agar content (1.0, 4.0, 7.0%), and water activity (a(w)), as modified by the NaCl content (0.5, 2.5, 4.5%), in the absence or in the presence of potassium sorbate (0.0; 2,000 ppm) on Bacillus cereus growth on solid media was studied. The time to visible growth (TVG) and the radial growth rate (RGR) of colonies were evaluated. TVG was not affected by microstructure and K-sorbate, although when a(w) was reduced, TVG tended to increase. RGR depended on linear effects of microstructure and a(w) variables and their interaction. When K-sorbate was added to cultural media, RGR was reduced significantly. However, in the presence of K-sorbate, RGR was found to change only when a(w) vas varied.     

Optimization of the Process Parameters to Establish the Quality Attributes of DPPH Radical Scavenging Activity,Total Phenolic Content,and Total Flavonoid Content of Apple (Malus domestica) Honey Using Response Surface Methodology

The response surface methodology was used to study the combined effect of temperature (60 to 80°C), time (10 to 15 min), and pH (3 to 6) on the antioxidant activity (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity, total phenolic content, and total flavonoid content) of apple honey. Statistical analysis revealed that all the responses were significantly (p < 0.05) affected by independent process variables. 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content increased with the increase in time and temperature due to the formation of browning pigments. The antioxidant properties of apple honey significantly (p < 0.05) decreased with increase in pH from 3 to 6. The thermal treatment of apple honey at 80°C was found to be more effective than at 70 and 60°C. The average increase in 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content of raw apple honey due to combined effect of three process variables was 9.6% ± 1.9, 13.7 ± 2.5 mg gallic acid equivalent/100 g and 49.3 ± 3.3 mg quercetin/100 g, respectively. The results showed that the most desirable optimum conditions for temperature, time and pH for 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (92.39%), total phenolic content (133.55 mg gallic acid equivalent/100 g of honey), and total flavonoid content (25.82 mg quercetin/100 g of honey) were 80°C, 15 min and 3.01, respectively. The results demonstrated that thermal treatment significantly increased the antioxidant activity of apple honey.     

High-performance liquid chromatographic determination of carbadox, olaquindox, furazolidone, nitrofurazone, and nitrovin in feed

A high-performance liquid chromatography with gradient programming method was developed to determine the amount of carbadox (CBX), olaquindox (OLQ), furazolidone (FZ), nitrofurazone (NF), and nitrovin (NTV) in feed simultaneously. Complete separation of the drugs was obtained using a C8 silica gel column with gradients of acetonitrile as mobile phase. The mobile phase used an acetonitrile gradient with an initial hold time of 1 min at 0% acetonitrile, followed by an increase to 50% acetonitrile over 10 min. The correlation coefficients (r) for calibration curves of the five feed additives were greater than 0.999. The relative standard deviations (RSDs) of peak areas from four injections for these drugs at three concentrations were less than 3.0%, although the RSD for NTV at 5 ppm was somewhat large (6.7%). The medicated feeds were extracted by pretreating with water, extracted with 95% dimethylformamide overnight at room temperature, and cleaned up on a column of alumina oxide. Recoveries of CBX, OLQ, FZ, NF, and NTV from low level spiked feed were 102.0, 94.6, 97.4, 110.6, and 66.0%, respectively, and from high level spiked feed, they were 114.09, 99.1, 97.3, 109.9, and 62.7%, respectively.     

The influence of overnight orthokeratology on ocular surface and dry eye-related cytokines IL-17A,IL-6, and PGE2 in children

ObjectiveTo investigate the effect of overnight orthokeratology (OOK) on the ocular surface and dry eye-related cytokines in children.MethodsA non-randomized, prospective pilot study was conducted including sixty myopes treated with OOK and sixty age-matched spectacle wearing participants. The following tests were performed before and after 1, 3, 6 and 12 months: ocular surface disease index (OSDI), noninvasive tear breakup time (NITBUT), tear meniscus height (TMH), corneal fluorescein staining (CFS), meiboscore using noncontact meibography. Then the concentrations of interleukin-17A (IL-17A), interleukin-6 (IL-6), and prostaglandin E2 (PGE2) in tear samples were detected with a multiplex immunobead assay at different time points.ResultsAll parameters had no statistical differences between the two groups prior to treatment. No adverse events were observed except trace to moderate corneal staining and allergic conjunctivitis in the treatment group. NITBUT significantly decreased after 6 and 12 months OOK wearing (P = 0.003 and P = 0.001, respectively). After wearing OOK there was a significant increase in CFS at each follow-up time point compared with baseline (P = 0.023, P = 0.016, P = 0.001, and P < 0.001at 1, 3, 6, and 12 months, respectively). The upper meiboscore and the total meiboscore increased gradually and peaked at 12 months of OOK (both P < 0.001). The concentration of the three cytokines in the treatment group significantly increased after OOK wearing. These increases occurred at different time points: IL-17A increased significantly 3 months after OOK, IL-6 at 6 months, and PGE2 at 12 months (all P < 0.001). However, there were no significant changes in the above parameters in the control group. There were no significant differences in the OSDI or TMH at any follow-up time point compared to baseline in both groups (both P > 0.05).ConclusionsShort-term OOK may reduce the stability of the tear film and increase damage to the corneal epithelium. Long-term OOK could induce ocular inflammation through the disruption of meibomian glands.     

THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE

The enzyme preparation Pectinex Smash XXL was employed to macerate the carrot pulp, the effect of enzymatic mash treatment (EMT), pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice was investigated. As compared with the control sample, an increase of juice yield, total soluble solid (TSS) and carotenoids in carrot juice was close to 20%, 1% and 26 mg/kg, respectively, after EMT. The EMT also increased the color parameters CIEL*, a*and C*values in carrot juice. However, it significantly decreased the viscosity from 2.54 to 2.09 mPa·s. The centrifugation resulted in a significant decline in turbidity from 240.33 to 187.33 NTU and a significant increase in the color parameters in carrot juice. After homogenization, the turbidity and the carotenoids in carrot juice were significantly reduced from 187.33 to 161.67 NTU and from 61.87 to 58.76 mg/kg, respectively. The turbidity and carotenoids in carrot juice decreased during storage, and all the color parameters had a closer relationship with storage temperature and time; higher storage temperature and longer storage time caused greater loss of color.     

Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

In this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h and 50 days at 5 °C) had on the flow properties of a suspension of dietary lemon fibre prepared with a 45° Brix sucrose solution were evaluated. This information will be helpful in order to discover the best possibilities of using fibre to increase the viscosity of certain kinds of products, depending on the processing, storage and consumption conditions. The obtained results indicate that all the aspects which contribute to increase component solubilisation and the interaction of the insoluble fraction with the aqueous phase when preparing the suspension, such as a decrease in particle size, a rise in temperature or a longer homogenization time, entail a higher apparent viscosity. Moreover, favoring the solubilisation in the preparation process leads to a more stable rheological behaviour of the suspension during storage. As expected, the apparent viscosity of suspensions was dependent on the shear rate, concentration and temperature. A thixotropic behaviour of fibre suspension was only observed at a very low shear rate (5 s⁻¹).     

果梅的化学成分及应用研究进展

果梅是蔷薇科杏属植物的一类,含有丰富的有机酸、糖类、氨基酸及人体所需的多种微量元素等营养成分以及黄酮类、花青素、酚酸等生物活性物质,具有抑菌、抗氧化、促消化等生理功能,有利于人体健康,具有很高的营养保健和药用价值。食用青梅具有抗菌、抗病毒、抗肿瘤、降血脂、调节生理代谢等生理作用,可作为抑菌剂、抗氧化剂、保鲜剂等天然添加剂应用到食品加工中,具有较大的研究意义和应用前景。本文对果梅特别是青梅的化学成分及其在食品工业中的应用进行了综述,为果梅的精深加工提供思路。     

The effect of oat hulls,added to the basal ration for pregnant sows,on reproductive performance,apparent digestibility,rate of passage and plasma parameters

Thirty-five Large White x Landrace sows were housed in individual stalls during gestation and were fed a standard diet (DE, 13.2 MJ kg^?1) supplemented with oat hulls (OH), such that the ratios of basal diet to OH were 1:0, 9:1, 7:3 or 1:1. Digestibility and balance measurements were made during 7-day periods beginning on days 45 and 90 of gestation. During a 3-week lactation all sows were fed a standard diet (calculated DE, 12.5 MJ kg^?1, CP, 152 g kg^?1). Increasing OH intake increased mean net maternal weight gains and P2 fat depths during pregnancy and tended to increase total litter weight at birth. Sow-milk solids content and litter weight gain during the 3-week suckling period also tended to increase (nonsignificant), following increasing OH supplementation during gestation. Increasing OH intake tended to increase VFA and reduce cholesterol concentration in blood plasma at 56 days of gestation. The time taken to consume the once-daily feed allowance increased and gastrointestinal transit time decreased as OH intake increased. The apparent digestibilities of the major nutrients were significantly depressed with increasing levels of OH in the diet but the total amounts of nutrients absorbed increased. The following values were calculated for OH by the difference method: apparent digestibility of DM, 0.31; apparent digestibility of ADF, 0.17; DE, 6.25 MJ kg^?1; ME 6.01 MJ kg^?1.     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

电子束辐照小麦粉的杀菌效果及对低菌小麦粉品质的影响

为减少有害微生物对小麦粉的污染,本文研究了电子束辐照对小麦粉的杀菌效果以及对其理化性质、流变学品质的影响。结果表明:电子束辐照处理可显著降低小麦粉中的微生物含量,且随着辐照剂量的增加,杀菌效果越显著;菌落总数、霉菌、酵母、蜡样芽孢杆菌、需氧芽孢菌的辐照杀菌剂量D10值分别为1.94、2.12、2.69、2.51和2.46 k Gy;剂量为1~5 kGy时,辐照对小麦粉基本营养成分及氨基酸含量无明显影响;辐照后小麦粉的湿面筋含量、面筋持水率也无明显变化,但面筋指数、降落数值随着剂量增加有所减小;辐照可提高小麦粉面团的吸水率,降低形成时间和稳定时间等;面团的拉伸面积、拉伸阻力和拉伸比例等面团流变学特性参数,均呈现先升高后降低趋势,但变化幅度很小。