影响嗜酸豆乳质量的因素探讨

研究了嗜酸乳杆菌在豆乳中生长繁殖与发酵产酸的变化规律，探讨了发酵剂、豆乳加工主要工艺和发酵工艺条件对酸豆乳质量的影响。发现嗜酸乳杆菌嗜热链球菌混合发酵豆乳，有利于提高产酸率，改善制品风味和发挥嗜酸乳杆菌的营养保健作用；添加乳糖等可发酵糖、鼐粉等营养成分可促进乳酸功物生长与产酸；控制豆乳固形物浓度（５－６％）、接种量（４％）和添加物量（全脂乳粉５％、蔗糖５％）在３７℃下发酵５小时可获得质量的较邹的冀     

芹菜大豆酸奶的研制

以芹菜和大豆为原料，在豆乳中加入芹菜汁．再以保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵．用正交试验得出最佳配料组合。结果表明芹菜汁添加量为8％，保加利亚乳杆菌和嗜热链球菌(1：1)添加量为4％，白砂糖添加量为7％．稳定剂用量为0．30％，在43℃条件下发酵4～5h，可制得风味、口感俱佳的芹菜酸豆奶。     

嗜酸乳杆菌发酵乳酸饮料的研究

以牛乳和豆乳为原料,对嗜酸乳杆菌G2的乳酸发酵特性进行了初步研究,经G2菌发酵后,牛乳中游离氨基酸的含量提高了3倍,在4度下冷藏24小时,氨基酸的含量可增加20．15％,在实验中添加植酸,结果表明,当植酸的添加量为0．20％时,发酵24小时后植酸的降解率为55％,在豆乳中乳糖的添加对发酵产酸没有明显影响,利用嗜酸乳杆菌G2的嗜热链球菌F01对豆乳进行混合发酵8h,可得出满意的酸度（PH为4．2－4．3）,因此植物蛋白乳可用来制备乳酸饮料。     

嗜酸乳杆菌发酵大豆酸凝乳的研究

本文研究了嗜酸乳杆菌在豆乳中的生长情况,考察了温度、接种量、木瓜汁添加、嗜酸乳杆菌与植物乳杆菌复配比例对发酵的影响,最后根据发酵豆乳的感官指标,确定了嗜酸乳杆菌发酵豆乳的最佳工艺。结果表明,发酵温度为39℃、接种量为6%、木瓜汁添加量为10%、嗜酸乳杆菌与植物乳杆菌配比为1:2是制作木瓜发酵豆乳的最佳工艺条件。产品中嗜酸乳杆菌的活菌数达到3.0×109CFU/mL,且产品口感良好。     

乳酸菌发酵酸豆乳生产工艺的研究

以大豆为原料,对生产酸豆乳的工艺进行了研究。纯豆乳经浸泡、磨浆、脱腥后制成,通过正交试验,获得最佳的发酵工艺,豆水比为大豆：水=1：10。嗜热链球菌：保加利亚乳杆菌=1：1,85℃杀菌30min,蔗糖的添加量为8％,前发酵温度为40℃,前发酵时间为4h,接种量5％,后发酵温度4℃。     

发酵型酸豆乳工艺条件的研究

以大豆为主要原料,研究了嗜热链球菌、保加利亚乳杆菌和嗜酸乳杆菌为混合发酵剂进行乳酸菌发酵酸豆乳的制备工艺.通过单因素和正交实验确定了最佳制备工艺:接种嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌的比例为1∶1∶2,接种量为4％,发酵温度为43℃,蔗糖的添加量为6％,发酵时间4h.在此条件下发酵的酸豆乳活菌数可达2.8×108 mL-1,具有淳厚的豆香味和清香的乳酸味,质地均匀,且酸甜可口.     

乳酸发酵草莓豆乳饮料的研究

本发酵草莓豆乳饮料是以水解豆乳和鲜牛奶为主要原料,混合一定量的草莓汁,再配以辅料(蔗糖、酸味剂),接种发酵而成。采用L9(3^4)正交实验,确定乳酸菌发酵豆乳的最佳原料配比为：水解豆乳和鲜奶比例8：2,蔗糖添加量为8％,草莓汁用量10％,柠檬酸用量0．15％,接种量3％,发酵时间7-8小时。产品口感细腻,酸味可口,风味独特,是营养保健型发酵饮品。     

固定化乳酸菌发酵大豆酸乳研究

用1．2％的海藻酸钠与1．5％聚乙烯醇，分别加10mL乳酸菌（约10^10/mL）制备保加利亚杆菌固定化球（C）和嗜热链球菌固定化球（D），C：D最佳比为2：1，置待发酵大豆乳原料中前发酵培养20min，然后将含乳酸菌的大豆乳于40℃进行主发酵培养3h-4h，再置于8℃－10℃后发酵约12h即成酸豆乳。固定化乳酸菌球连续发酵40h，固定化球破损率低于30％。按4．0g/kg大豆加混合碱，在25℃浸泡7h-9h，热水磨浆后煮沸2min，可获满意脱腥豆浆。     

灰树花酸豆乳的制备

将豆乳和灰树花为原料提取的发酵液混合,经灭菌后接种保加剂亚乳杆菌和嗜热链球菌两种乳酸菌进行发酵、再经调配后制成功能性乳饮料。通过各项实验确定出最佳工艺条件及配方：灰对花发酵液：豆乳=1：4（v/v）;两种乳酸菌添加量分别为3%,43℃混合发酵10h;添加CMC-Na0.15%、海藻酸钢0.10‰的复合稳定剂,蔗糖5%,混合发酵液45%;料的酸度（用柠檬酸调酸）为pH4．2,产品酸甜适中,具有豆乳和灰树花独特的清香。     

复合豆酸奶的研制

以黑豆、黄豆和鲜乳为主要原料，研制新型酸奶产品，并通过正交试验确定了最佳工艺条件：黑豆乳：黄豆乳为1：1，复合豆乳：鲜乳为3：2，加入8％蔗糖，0．1％琼脂，3％的接种量，保加利亚杆菌：嗜热链球菌=1．2：11，45％发酵4h，酿制的产品颜色均匀，组织细腻，质地均匀，粘度适中，具有豆乳和酸乳的清香味，酸甜可口。     

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