番茄汁花生豆腐的研制

本文研究了番茄汁花生豆腐的工艺优化。试验结果表明，番茄汁花生豆腐的最佳工艺参数为花生的添加量20％，番茄汁的添加量1：0．8，葡萄糖酸-δ-内酯（GDL）的添加量0．15％，成型温度75℃；各因素的影响力为：花生添加量〉番茄汁添加量〉GDL添加量〉成型温度。     

南瓜核桃复合酸浆豆腐的制作工艺优化

以大豆为主要原料,采用单因素试验考察核桃仁、南瓜、凝固剂添加量及凝固温度4个因素对南瓜核桃复合豆腐感官品质影响,通过正交试验优化出最佳工艺参数。结果表明:凝固剂白醋添加量对豆腐品质的影响最大,其次是凝固温度、核桃仁和南瓜添加量。优化的最佳工艺参数为:凝固剂白醋添加量80 g,核桃仁添加量40%,南瓜添加量30%,所得的南瓜核桃豆腐品质最好。豆腐呈现淡黄色,硬度和弹性较好,品质细腻,具有核桃的特殊风味。     

芹菜花色豆腐的研制

本文研究了芹菜豆腐的制作工艺.通过单因素和正交试验研究芹菜汁与豆浆的比例,凝固剂葡萄糖酸-δ-内酯(GDL)添加量、凝固时间、凝固温度、淀粉添加量对豆腐品质的影响.试验结果表明,芹菜花色豆腐的最佳工艺条件:芹菜汁与豆浆的比例为1∶4,凝固剂葡萄糖酸-δ-内酯(GDL)添加量为0.4%,凝固时间为30min,凝固温度为95℃,淀粉添加量为0.5%.     

花生蛋白质凝胶食品的生产工艺研究

研究了以花生仁为原料,用氯化钙作为凝固剂的花生蛋白质凝胶食品的生产工艺,并对影响花生蛋白质胶凝性的各因素进行实验研究,得出它们与成品之间的关系,并通过正交实验确定制作产品的最佳工艺条件。花生浆浓度为1∶6,凝固剂添加量为每200mL花生浆使用5%的氯化钙溶液6mL,点浆温度为85℃,pH为6,制作的花生蛋白食品凝固状态好,有弹性,质地细腻,颜色为乳白色,口感细嫩,有典型的花生香气。     

芹菜彩色豆腐制作工艺的研究

以大豆和芹菜为原料,通过改变芹菜汁的添加量、芹菜汁的pH、凝固剂的添加量和凝固温度进行单因素实验,再通过正交实验确定最佳工艺条件.结果表明,当凝固剂的添加量为0.26%、芹菜汁的添加量为每200mL豆浆中加入58mL、芹菜汁的pH为6.5、凝固温度为80℃时,芹菜彩色豆腐的硬度最大,色泽鲜艳(Y6.6B2.4),并且兼具有大豆、芹菜的香味.     

不同加工条件对全豆豆腐凝胶强度的影响

针对全豆豆腐加工中豆腐凝胶强度低的问题,研究了全豆豆腐煮浆工艺和凝固工艺中酶添加量、凝固温度、凝固时间和NaCl添加量对全豆豆腐凝胶强度的影响.得出全豆豆浆加热至90℃,保温10min的加热条件下,全豆豆腐凝胶强度最佳.通过单因素和正交实验,得到最佳的凝固条件为:酶添加量1.2U/mL豆浆、凝固温度50℃、凝固时间2h和NaCl添加量0.125％,制得的全豆豆腐品质优良,几乎包含大豆全部营养,比传统豆腐营养更丰富.     

花生蛋白凝胶食品制作工艺研究

该研究以冷榨花生粕粉为原料,以CaCl2为凝固剂,对花生蛋白凝胶食品的制作工艺进行研究。实验选择影响其品质的浆液浓度、点浆温度、凝固剂用量、凝固温度四个因素进行研究。以感官评价方法通过单因素实验确定各因素的水平范围,然后通过正交试验以产率、硬度、凝胶强度做为评价指标,通过直观分析的方法确定花生蛋白凝胶食品制作的最佳工艺,最终得出:浆液浓度1∶10,在90℃用8 mL CaCl2进行点浆,于90℃的温度下凝固30 min,制作的花生蛋白凝胶食品的产率、咀嚼性、凝胶强度等指标的综合效果较好。     

响应面法优化全豆豆腐凝固剂配方的研究

利用干法工艺制备全豆豆腐,在单因素实验基础上,选取葡萄糖酸-δ-内酯(GDL)、氯化镁(MgCl_2)和谷氨酰胺转氨酶(TG酶)添加量作为影响因素,以全豆豆腐凝胶强度和感官评分作为指标,进行Box-Behnken实验,建立二次多项式回归模型,用于全豆豆腐最佳凝固剂配方的优化。结果表明,GDL添加量对全豆豆腐凝胶强度的影响最大,TG酶添加量的影响最小;而感官评分二次多项式回归模型不显著。干法工艺制备全豆豆腐的凝固剂最优配方为:GDL添加量0.5%,MgCl_2添加量0.07%,TG酶添加量0.02%。在该条件下所制得的全豆豆腐凝胶强度为185.956 g;微观结构表现为致密、均匀和相互交联的凝胶网状结构。     

低脂花生豆腐脑的工艺研究

以花生粕和低温豆粕为原料,葡萄糖酸-δ-内脂(GDL)为凝固剂,探讨低脂花生豆腐脑的制作工艺。以使用物性仪测量的凝胶强度作为衡量豆腐脑品质的指标,并辅以感官评价,通过设计正交试验,确定其最佳的工艺参数为:花生粕的添加量为20%,GDL含量为0.6%,凝固时间为30 min,凝固温度为90℃。在最佳条件下,凝胶强度为19.671 g。     

加工条件对全豆腐乳白坯品质的影响

以东北大豆为原料,通过对全豆磨浆粒度、凝固剂、凝固条件对全豆腐乳白坯的凝胶强度、硬度、弹性影响的单因素和正交试验,较系统地研究加工条件对全豆腐乳白坯品质的影响。结果表明：全豆豆浆经胶体磨磨浆3次,石膏与卤水以5:5的比例为混合凝固剂,凝固最佳工艺参数为点浆温度80℃、凝固剂用量(以干豆质量计)3.0%、豆浆可溶性固形物含量12%。此时,可使制得的全豆腐乳白坯质量与传统腐乳白坯接近。     

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