响应面优化绿豆皮不溶性膳食纤维超声辅助提取工艺

以绿豆皮为原料,采用超声波辅助碱法提取绿豆皮不溶性膳食纤维,通过单因素实验来探讨提取时间、提取温度、超声功率、碱液浓度、液料比五个因素对不溶性膳食纤维提取率的影响,并通过响应面分析来优化工艺条件。结果表明:采用碱液浓度3.0 mol/L,液料比15:1 mL/g,温度52 ℃,在350 W超声波作用下提取148 min,不溶性膳食纤维提取率最大为66.28%±0.052%,此工艺可以有效地从绿豆皮中提取不溶性膳食纤维。     

野山杏果肉不溶性膳食纤维的提取特性研究

以新疆野山杏为原料,采用酸法、碱法和酸碱共处理法三种化学方法提取不溶性膳食纤维,通过正交实验对影响酸法、碱法、酸碱共处理法三种提取不溶性膳食纤维工艺的主要因素进行了比较研究,并比较其性能特性,获得了三种化学方法提取野山杏果肉不溶性膳食纤维的最佳工艺参数,酸法提取的最佳工艺为：料液比1∶10,酸液浓度3%,提取温度30℃,提取时间80min,在此工艺条件下不溶性膳食纤维的得率为25.4%,持水力为12.0g/g,溶胀性为6.5mL/g;碱法提取的最佳工艺为：料液比1∶10,碱液浓度10%,提取温度30℃,提取时间20min,在此工艺条件下不溶性膳食纤维的得率为24.7%,持水力为13.36g/g,溶胀性为7mL/g;酸碱共处理法最佳工艺参数为：碱处理料液比1∶10,碱处理时间30min,碱浓度10%,酸处理料液比1∶10,酸处理时间90min,在此工艺条件下不溶性膳食纤维的得率为16.5%,持水力为33.2g/g,溶胀性为10.4mL/g。     

响应面法优化茶渣水不溶性膳食纤维的提取及性能研究

以石阡苔茶茶渣作为实验材料,碱提法对水不溶性膳食纤维进行提取。采用Design-Expert V8.0软件中的Box-Behnken(BBD)中心组合原理设计响应面实验,考察浸提温度、料液比、碱浓度、浸提时间对水不溶性膳食纤维提取率的影响,优化提取工艺,结果表明:优化的最佳提取工艺条件为:浸提温度32.6℃、碱浓度0.2mol/L、浸提时间50min、料液比1∶13.5(g/m L),茶渣中水不溶性膳食纤维的提取率为78.66%;性质研究的结果表明:提取得到水不溶性膳食纤维的持水力为183.92%,溶胀度为2.83m L/g。由此可知,响应面法优化提取水不溶性膳食纤维具有时间短、能耗低、提取率高等特点。     

酱油渣水不溶性膳食纤维提取工艺研究

以酱油厂生产酱油废渣为原料,研究采用碱处理法从酱油渣中提取水不溶性膳食纤维最佳工艺条件。结果表明,各因素对提取膳食纤维影响顺序为:碱浓度、提取温度、提取时间、料液比;最佳提取条件组合是碱浓度4%、提取温度60℃、提取时间60min、料液比16ml/g;在此工艺条件下,水不溶性膳食纤维提取率达32.37%,得到水不溶性膳食纤维持水力为5.65g/g,溶胀度为4.08ml/g。     

碱法提取生姜中不溶性膳食纤维的工艺研究

以生姜为原料,对碱法提取其中不溶性膳食纤维的工艺进行了实验研究。考察了料液比、碱液浓度、浸提温度、提取时间对水不溶性膳食纤维得率的影响,通过正交实验优化出提取的最优工艺条件为:碱液浓度0.2%,提取时间90 min,提取温度60℃,料液比1:35(g/m L)。在此条件下,生姜不溶性膳食纤维得率达到64.1%,生姜不溶性膳食纤维的持水力为9.68 g/g,膨胀力为6.69 m L/g,高于标准麸皮纤维的相关功能性指标,显示生姜的水不溶性纤维有较高的利用价值。     

酶法提取薇菜不溶性膳食纤维工艺研究

采用四级薇菜干磨成粉为原料,研究酶法提取薇菜中不溶性膳食纤维的工艺优化,为合理利用薇菜资源提供参考依据。采用α-淀粉酶酶解薇菜干粉末,以薇菜不溶性膳食纤维提取率为评价指标,进行单因素试验及正交试验,得出薇菜不溶性膳食纤维的最佳工艺条件。结果表明,酶法提取薇菜不溶性膳食纤维的最佳提取条件为料液比1︰20 g/m L、柠檬酸缓冲溶液p H 5.8、α-淀粉酶浓度1.0%、酶解温度30℃、酶解时间4.5 h,在最优条件下薇菜不溶性膳食纤维提取率为74.28%。其持水力在8,12和24 h时分别为3.47,3.87和4.32 g/g;结合水力在2,4和6 h时分别为0.70,0.80和0.84 g。通过单因素正交试验,确定了影响酶法提取薇菜不溶性膳食纤维的主要因素,得出了提取薇菜不溶性膳食纤维的最佳工艺条件,最佳工艺条件下制备的薇菜不溶性膳食纤维的持水力和结合水力性能较好,并且可以为科研上的研究提供基础条件,以及为以后的工业生产提供理论基础。     

苹果渣水不溶性膳食纤维的提取及脱色工艺研究

提出了以苹果榨汁生产线上的废渣为原料 ,采用碱液浸提法制备水不溶性膳食纤维的工艺流程。研究了料液比、碱液浓度、反应温度及提取时间对碱溶性半纤维素提取率的影响 ,得到最佳提取条件 ;并采用L9( 34)正交表对苹果渣食用纤维的脱色工艺进行了研究 ,找到了最佳脱色工艺条件。     

黑蒜榨汁残渣中膳食纤维的提取工艺

探究黑蒜榨汁过程所得残渣中膳食纤维的提取方法,优化膳食纤维的提取工艺条件。以黑蒜榨汁残渣为原料,采用酸提法提取可溶性膳食纤维、碱提法提取不溶性膳食纤维,并记录提取pH、液料比、温度、时间,通过正交分析法探究膳食纤维最优提取条件。结果表明:黑蒜榨汁残渣酸提法可溶性膳食纤维的最佳提取工艺条件为p H 0.5、液料比20︰1 mL/g、温度90℃、时间80 min,在此条件下其提取率最高;黑蒜榨汁残渣碱提不溶性膳食纤维最佳提取工艺条件为碱液浓度6%、液料比20︰1 mL/g、温度50℃、时间40 min,在此条件下黑蒜榨汁残渣不溶性膳食纤维的提取率最高。试验探究黑蒜榨汁残渣中膳食纤维的提取方法,为黑蒜的深加工工艺提供可行方案,对黑蒜作为保健食品的开发利用提供更广阔的市场前景。     

利用苹果渣提取膳食纤维的工艺研究

以苹果渣为原料,采用碱液浸提法制备水不溶性膳食纤维,考察了提取温度、时间、料液比、氢氧化钠溶液浓度等影响因素,通过正交试验优化的提取工艺为：料液比1∶10,0.5mol/L的氢氧化钠溶液,提取温度75℃,提取时间3h,此条件下膳食纤维的得率为20%。     

响应面优化超声波辅助提取红参渣中不溶性膳食纤维工艺

以加工红参膏后的废弃物红参渣为原料,采用超声波辅助碱法提取不溶性膳食纤维,通过单因素试验考察了提取时间、提取温度、液固比、碱液浓度等4个因素对红参不溶性膳食纤维得率的影响,在单因素试验基础上,通过响应面分析对提取条件进行优化,确定最佳提取工艺。结果表明,超声波辅助碱法提取红参渣中不溶性膳食纤维的最佳工艺为:提取温度62℃,提取时间80 min,液固比24︰1 mL/g,碱液浓度1.1%。在此条件下,不溶性膳食纤维得率可达57.39%,表明该工艺可用于红参渣中不溶性膳食纤维的提取。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press