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T. L. Peppard 《Journal of the Institute of Brewing》1985,91(1):16-24
Beer is a complex mixture of over 600 substances. Many of those which are responsible for the aroma and taste of beer are present only in trace amounts. Mass spectrometry, particularly when used in combination with gas chromatography, currently provides the only realistic means of identifying and quantifying many beer flavour constituents by virtue of its high sensitivity and specificity. Various techniques which are available for use in conjunction with modern mass spectrometry are discussed, with particular emphasis on high resolution chromatography, different ionisation methods and the role of computers. 相似文献
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气相色谱-质谱法分析啤酒中的风味物质 总被引:4,自引:0,他引:4
采用乙醚直接萃取和蒸馏-乙醚萃取2种方法提取,以气相色谱一质谱法对啤酒的风味物质进行定性分析,从啤酒中共分离鉴定出37种成分,其主要成分是甲酸异戊酯、甲酸异丙酯、苯乙醇、异戊醇、2-乙氧基丙醇等酯类和醇类物质,它们的含量约占总量的70%以上. 相似文献
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食品感官分析技术在产品开发中的应用 总被引:2,自引:1,他引:2
食品感官分析技术是一门新兴学科和技术,在新产品的开发及改进中具有重要的意义。综述了食品感官分析技术的分类、方法及在产品开发中的应用。 相似文献
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食品安全是食品必备的基本要素。日本近年来高度重视食品安全问题,采取了一系列对策。概述了日本近年来有关食品安全对策及其检测技术的进展情况。 相似文献
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免疫传感器在食品检测中的应用及相关思考 总被引:3,自引:0,他引:3
简述了免疫传感器的基本知识,综述了其在食品致病菌、毒素、农残和兽残检测中的应用.另外,就免疫传感器作了几点思考:免疫传感器的现状和缺陷,发展趋势和应用前景,商业化和产业化. 相似文献
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近红外光谱分析在食品检测中的最新进展 总被引:1,自引:1,他引:1
近红外光谱分析技术是一种需较少预处理的快速无损伤技术,这项技术已广泛应用于食品化学组成和物化性质分析中。简述了近红外光谱技术在食品组成成分、食品品质、食品生产和食品安全等四个方面应用的最新进展。 相似文献
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食品级丙酸钙的研制及其应用 总被引:5,自引:0,他引:5
研究了以氧化钙为钙剂与丙酸直接反应制备新型食品添加剂——丙酸钙的主要工艺条件,重点确定了丙酸过量系数和各反应物的最适浓度;同时,为了推动丙酸钙的普及,还对其在某些食品中的防腐效果进行了实验性研究 相似文献
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人工模拟抗体通过对天然的抗体以仿生学的模仿而人工合成的对目标分子具有特异性的分子识别能力的元件。人工模拟抗体是通过功能单体和交联荆对模板分子进行分子印迹而制备得到。因而,人工模拟抗体也叫分子印迹聚合体。由于分子印迹聚合体的活性的稳定性和低廉的价格,因此,在食品的快速检测上得到了应用,如兽药残留、农药残留、微生物的快速检测。但是,由于它一种新型的分子识别材料,存在的一些问题,如对大分子物质的识别不稳定等,还有待于进一步的改善。 相似文献
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Beer foam produced in a continuous foaming tower in volumes representative of commercial dispense, was analysed by immunoelectrophoretic and immunoblotting techniques to identify antigens involved in foam structural stability. In crossed immunoelectrophoresis (CIE), only one antigen precipitated from foam in the homologous foam antiserum. This antigen was shown to be of malt origin by rocket-line immunoelectrophoresis and was also present in 11 commercial beers (5 bitters, 4 lagers and 2 stouts). However, the foam preparation separated into more than 20 polypeptides by SDS polyacrylamide gel electrophoresis. Immunoblotting showed that at least 12 of these reacted with foam antiserum and that they originated from either malt or yeast. Similar polypeptides were also identified in the antigen precipitated in CIE, suggesting that these polypeptides were probably present in the foam as a complex. It is concluded that the stability of foam reflected molecular interactions between these polypeptides (and possibly other components such as carbohydrates) in the liquid film of the bubble structure. 相似文献
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HPLC analysis detected very small or even zero amounts of tricyclodehydro-isohumulone in hops or lagers. 相似文献
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超微粉碎技术及其在食品工业中的应用 总被引:11,自引:0,他引:11
超微粉碎技术作为一种新型的食品加工方法.已受到普遍关注。本文对超微粉碎加工的基本原理度其技术特点进行了概述,同时重点介绍了超微粉碎技术在食品工业中的应用情况,其发展前景广阔。 相似文献
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M. Moll 《Journal of the Institute of Brewing》1978,84(3):156-156
The atomic absorption methods for iron, copper and calcium in beer, published by the American Society of Brewing Chemists, are recommended. 相似文献