天然食用色素的特征,功能及应用技术

综述了食用天然色素分类，它的结构特性、功能和应用技术。     

黑米,黑大豆,黑芝麻中天然色素性质的比较研究

本文比较了黑米、黑大豆、黑芝麻中天然色素特征，组成成分，理化性质等，结果表明，３种原料的色素均表现出黄酮类花色苷化合物的光谱特征吸收，都具有苯骈吡喃环的母核结构；在化学组成上均可分离出水溶和醇溶２类组分；对光，温、ｐＨ及金属离子类的反应较为敏感，各色素表现出不同程度的稳定性。     

焦糖色素在食品和饮料中的应用

本文通过对食品天然色素焦糖色素的制造方法，性质、分析测定的了解，主要介绍了焦糖色素在仪器与饮料中的应用情况及使用配方中需考察的因素。     

板栗壳色素的提取及其主要成分定性分析

利用正交试验研究了提取温度、次数和时间对色素提取率的影响，结果表明，当料液比为1：15(质量比)，溶剂为30%的乙醇水溶液时，较优工艺参数为：提取温度80℃，提取2次，每次3h。另外还进行了多项定性试验，证明板栗壳色素属于黄酮类色素。     

天然蓝色素的研究进展

本文概述了国内外天然蓝色素的研究概况，着重综述了栀子蓝，螺旋藻蓝，蓝藻蓝，甘蓝蓝及链霉蓝色素的物理化学特性，并对这些色素在原料，提取，精制，以及生物活性方面的研究进展了归纳，最后，作者对色素研究中主要存在的问题进行了探讨。     

天然千日红色素的稳定性研究

研究了千日红色素的提取及其稳定性，讨论了酸度、温度、光照、氧化剂、还原剂、金属离子及常用食品添加剂对色素稳定性的影响．结果表明，该色素在酸性条件下较稳定，对热和光都不稳定。抗坏血酸、葡萄糖、蔗糖、淀粉、柠檬酸、几种金属离子对该色素的色泽无不良影响。     

天然色素的提取及应用

世界各国对化工色素食品的添加剂已逐步受到限制，取而代之的是安全无毒的天然色素。近年来，天然色素的开发有了较大的发展，除原来允许用于食品使用的姜黄、甜菜红、叶绿素铜钠盐、辣椒红、红曲米色素、胡萝卜素等外，最近又研究开发出玉米黄、高粱色素、萝卜红、玫瑰茄、栀子黄、茶色素、靛蓝、高梁红、黑米色素、红花色素等色素。我国天然色素产业的发展已经初具规模，全国的天然色素总产量已达十余万吨，其中最具代表性的有焦糖色素（即糖色）、栀子黄、栀子蓝、姜黄、苋菜红、辣椒红、茶色素等等。     

山楂色素性质的研究

通过山楂、苹果及草莓色素的纸层析分析，研究了山楂色素的组成成分，初步确定了山楂色素与苹果色素一致，属矢车菊色素。     

烹调用色有讲究

在烹调中，为了增加和改善菜肴或面点的色泽，刺激人的食欲，常常要用到一些色素。烹调中常用的色素大致可分为天然色素和人工合成色素两大类。天然色素是指从动、植物组织中提取的色素，色调比较自然，一般无毒性，有些天然色素还有营养价值或药理作用。人工合成色素品种较多，质量较纯，使用方便，通过科学的调色方法，可以调出几十种颜色，但从卫生安全的角度讲，人工合成的色素用量应限制在一定范围内。一、天然色素1、可可粉它是一种棕褐色粉末，味道略苦，对食物的着色力强，特别是对蛋白质和淀粉的染着性非常好。用可可粉着色的菜肴…     

利用玉米生产焦糖色素的研制报告（续编）

引言利用酸解法将玉米原料中的糖类水解成单糖，低聚糖，再让其在高温下与玉米原料中蛋白质的水解产物氨基酸发生美拉德反应，制造焦糖色素是本技术的关键所在。它比传统工艺具有如下优点：简化工艺，有效地提高了设备的利用率；操作简单易行，便于工业化生产；有效地利用了原料中的各个成分，使原料中的每一成份在反应过程中都发挥其应有的作用如糖类水解产物单糖，双糖，将作为色素形成的主要反应三生产工艺物之一，蛋白质的水解产物氨基酸在反应过程中将与单糖发生美拉德反应，有利于色素的形成，脂类在焦糖化反应中作为消泡剂，有利于反…     

贵州黔南地区泡制酸菜中酵母菌的分离与鉴定

采用纯培养的方法从贵州黔南地区20份自然发酵泡制酸菜中分离出115株酵母菌,通过WL培养基观察菌落特征,并结合显微细胞形态及生理生化特性,将115株酵母分为17种类型。从每种类型中挑选一株进行26S rDNA D1/D2区系列测定,通过序列分析及构建系统发育树,进行种属鉴定。结果表明：17类酵母共115株分属于11个属,其中30.43%为Kazachstania酵母、26.96%为毕赤酵母属(Pichia)、17.39%为地霉属(Geotrichum)、4.35%为假丝酵母属(Candida)、3.48%为耶罗威亚酵母属(Yarrowia)、3.48%为丝孢酵母属(Trichosporon)、3.48%为Meyerozyma酵母、2.61%为有孢汉逊酵母属(Hanseniaspora)、2.61%为Wickerhamomyces酵母、2.61%为Apiotrichum酵母、2.61%为棒孢酵母属(Clavispora)。     

水牛乳中可培养乳酸菌多样性分析

采用传统分离培养方法,从三品杂交生水牛奶混合样品中,分离出105株乳酸菌,通过形态、生理生化、API细菌鉴定系统及16S rDNA基因序列分析方法对各菌株属种进行鉴定。16S rRNA序列分析结果显示,105株菌共分为5个属8个种,呈现较为丰富的乳酸菌多样性,具体数量分布为乳酸乳球菌21株,植物乳杆菌19株,格氏乳球菌17株,乳明串珠菌13株,食窦魏斯氏菌11株,肠膜明串珠菌8株,类肠膜魏斯氏菌6株,嗜热链球菌5株,糊精乳杆菌5株。由此可知,水牛乳中可培养乳酸菌优势菌群的主次关系为：乳酸乳球菌（Lactococcus lactis）＞植物乳杆菌（Lactobacillus plantaru）＞格氏乳球菌（Lactococcus garvieae）＞乳明串珠菌（Leuconostoc lactis）＞食窦魏斯氏菌（Weissella cibaria）,此为后续开发水牛乳中优势乳酸菌资源提供了良好的理论基础。     

Effects of Vacuum Packaging and Potassium Sorbate on Yield, Yeast and Mold Growth, and Quality of Dry-Cured Hams

Two trials were conducted. In the first trial hams were cured by a standard process and aged 1 month at 24°C. Group I hams were not packaged or treated. Group II hams were vacuum packaged and Group III hams were dipped in a 2.5% potassium sorbate solution and also vacuum packaged. All hams were examined after 1 month and the treated group was dipped in a 5% sorbate solution, vacuum packaged and aged an additional 2 months. Vacuum packaging practically eliminated further weight loss while potassium sorbate reduced but did not eliminate mold growth. In the second trial hams were again cured by a standard process and aged at 24°C until they were officially country hams (18% weight loss). Group I hams were not treated whereas group II hams were dipped in a 10% potassium sorbate solution. All were vacuum packaged. After aging one month they were unpacked, weighed, and examined for molds. No significant weight loss had occurred but mold counts were lower in the dipped group. The dipping procedure was reversed so that group I hams were treated and group II hams were not treated. All hams were again vacuum packaged and held a second month. No additional weight loss was noted. Mold growth, though not eliminated, was minimal, and visual and aroma scores for the cut hams were similar and highly acceptable. Tenderness, flavor, saltiness, and overall satisfaction scores for cooked slices were similar and highly acceptable. In general, mold growth can be greatly reduced by the use of potassium sorbate and weight loss can be controlled by vacuum packaging.     

Outcome of clinical mastitis in dairy heifers assessed by reexamination of cases one month after treatment

Heifers that were treated for clinical mastitis prior to parturition or within 14 d postpartum were reexamined approximately 1 mo after treatment. Clinical examination of the heifers and microbiological examination of quarter milk samples were carried out on both occasions. Of the 1000 heifers included in the study, 10.9% were culled within 28 d after treatment. Udder damage caused by mastitis was the only or main reason for culling in 96% of those heifers. In comparison, 4.5% of nonmastitic heifers from the same herds were culled within 30 d postpartum. Twenty-five percent of those heifers that were not culled at d 28 after treatment had at least one nonfunctional quarter at that time. One thousand one hundred twenty-two quarters that were clinically affected at the time of treatment were reexamined; 22% were nonfunctional, 14% were still affected by clinical mastitis, 12% had subclinical mastitis, 5% had a latent infection with coagulase-positive staphylococci or Streptococcus dysgalactiae, and 46% were bacteriologically negative and had a normal cell count at the time of reexamination. High percentages of nonfunctional quarters were observed among those quarters that were infected with Arcanobacterium pyogenes or with coagulase-positive staphylococci at treatment. When all quarters that were clinically affected at treatment were considered, 40% of quarters were cured and were still in lactation at reexamination. Quarters infected with coagulase-negative staphylococci had a higher cure rate than quarters infected with other organisms. At reexamination, clinical signs of thelitis were observed in many of those quarters that were nonfunctional following the episode of clinical mastitis and also in 25% of lactating quarters in which clinical mastitis persisted.     

大豆蛋白水解物中肽分子分布的研究

研究采用超滤法与凝胶过滤色谱（GFC）相结合实验方法就大豆蛋白酶解产物寡肽混合物的分子量的分布状况进行了测定,研究结果表明,木瓜蛋白酶与Asl.398蛋白酶的酶解物中以分子量在1000D以下的小肽为主：木瓜蛋白酶解产物中分子量1000D以下的占63.9%,1000-2000D之间的4.64%,2000-4000D之间的占8.21%,4000-10000D之间的占8.20%,分子量10000D以上的占15%;Asl.398蛋白酶酶解物中分子量1000D以下的占72.1%,1000D-2000D的占6.42%,2000D-4000D之间的占2.5%,4000-10000D之间的占3.92%,10000D以上的占15%。     

Temperatures and ages of boxed beef packed and distributed in Canada

Boxes of beef were examined when product was packed and when boxes were loaded out of five packing plants, when boxes were loaded into and loaded out of seven refrigerated warehouses, and when boxes were received and opened at 21 retail stores. At each stage of handling at each facility, the boxes to be examined were selected at random. For each selected box, the temperature of product at the centre of the box was measured, and the date of packing and the plant of origin were noted. When cuts were packed, the minimum, median and maximum temperatures were about 2, 6 and 18 °C, respectively. Temperatures were successively lower when boxes were loaded out of packing plants, into warehouses and out of warehouses. When loaded out of warehouses, the minimum, median and maximum temperatures were about −2, 1 and 8 °C, respectively. The ranges of temperatures were similar, but the median temperatures were about 2 or 1.5 °C, respectively, when boxes were received at or were opened at retail stores. At packing plants and warehouses, the temperatures of manufacturing and ground beef were lower than those of cuts, but at the retail store the temperatures of all types of product were similar. When boxes were opened at retail stores, the minimum, median and maximum ages of cuts were about 2, 20 and 130 days, respectively; and the corresponding ages for manufacturing and ground beef were 2, 7 and 56 days, respectively. The data indicate that boxed beef is generally cooled to and maintained at temperatures within the range sought by the meat industry. However, cooling to chiller temperatures of product that is packed while warm can take several days; and some product is held for times that are excessive in view of the temperatures of boxed beef.     

新疆乳品中乳酸菌的多样性及耐药性分析

从新疆北部地区采集的样品中分离出103株乳酸菌并进行生理生化表型鉴定,对这些乳酸菌进行16S rRNA基因序列测序,构建系统发育树发现分离的乳酸菌主要为5个属分别为乳杆菌属、肠球菌属、乳球菌属、魏斯式菌属、明串珠菌属。采用纸片扩散法（K-B）研究不同属中不同乳酸菌对8种常见抗生素的耐药性分析。耐药性研究表明,分别有6株对链霉素、新霉素有耐药性,5株对红霉素有耐药性,7株对卡那霉素有耐药性,8株全部对萘啶酸具有耐药性,4株对万古霉素、四环素具有耐药性,2株对头孢唑肟存在耐药性。     

Sensitivity of Methods of Variance Component Estimation to Culling Type of Selection

Two pseudoexpectation methods of variance component estimation were examined for selection bias from culling and were compared with Henderson's simple method and restricted maximum likelihood. Milk yield data were simulated for 100 herds, 50 sires, and approximately 2000 cows per replicate. Heritability was .25, and repeatability was .50. Each cow had two records. Twenty replicates were made. Two data sets were created; one was unselected and included both records of the cow, and the second excluded second records of cows with first records below the herd mean. Sire, cow, and error variances were estimated according to a mixed model that included fixed herd, parity, and random sire, cow, and error effects. Estimates of sire, cow, and error variances and heritability and repeatability were unbiased and were similar for all methods for unselected data. For selected data, sire and cow variances were overestimated and error variances were underestimated with Henderson's simple method and the pseudoexpectation methods. Accordingly, heritabilities and repeatabilities were overestimated. Biases were greatest for Henderson's simple method and differences between the two pseudoexpectation methods were small. With restricted maximum likelihood, sire variances were unbiased but error variances were slightly overestimated and cow variances underestimated. Use of restricted maximum likelihood is preferred with selected data.     

Isolation and identification of nontuberculous mycobacteria from foods as possible exposure sources

A variety of foods collected from local supermarkets and produce stands were examined as possible sources of nontuberculous mycobacterial exposure. Food samples were combined with sterile ultrapure water and manually shaken. To remove large particles, the suspensions were filtered through a sterile strainer, centrifuged, and the supernatants were discarded. The food pellets were stored at -75 degrees C. The pellets were treated with either oxalic acid or sodium hydroxide-sodium citrate solutions to reduce contamination by nonmycobacterial organisms. Decontaminated pellets were cultured on both Middlebrook 7H10C agar and Middlebrook 7H10C agar with supplemental malachite green. Plates were observed for growth at 2 and 8 weeks. Isolates demonstrating acid-fastness were identified to species using polymerase chain reaction and restriction enzyme analysis. Nontuberculous mycobacteria (NTM) were recovered from 25 of 121 foods. Six different species of NTM were isolated, the most predominant being Mycobacterium avium.     

多环境大豆种子维生素E含量遗传分析

利用高效液相色谱测定了三个地点的大豆品种合丰25与Bayfield及其衍生的144个重组自交系种子中的维生素E含量,运用主基因＋多基因混合遗传模型,对三个地点的大豆种子的维生素E进行了遗传分析。结果表明：在哈尔滨地区α-生育酚为2对主基因＋多基因遗传模型;γ-生育酚为1对主基因＋多基因遗传模型;δ-生育酚为2对主基因＋多基因遗传模型;在呼兰地区α-生育酚为3对主基因＋多基因遗传模型;γ-生育酚为2对主基因＋多基因遗传模型;δ-生育酚为2对主基因＋多基因遗传模型;在绥化地区α-生育酚为无主基因＋多基因遗传模型;γ-生育酚为3对主基因＋多基因遗传模型;δ-生育酚为2对主基因＋多基因遗传模型。