尼泊金酯生产技术回顾和展望

本回顾了尼泊金醇类食品防腐剂的生产历史，讨论了尼泊金醇类食品防腐剂的抗菌机理和复配增效效果，同时展望了尼泊金醇类食品防腐剂的开发应用前景和研究趋势。     

尼泊金酯类在食品工业中的应用

本文介绍了新型食品防腐剂尼泊金酯类的特性和用途,讨论了尼泊金酯的抑菌机理和使用安全性,同时阐述了尼泊金酯类的使用方法和注意事项.     

防腐剂的复合使用及功效评价

对山梨酸钾和尼泊金丁酯两种防腐剂在食醋中单一及复 合使用的抑菌效果进行了研究。通过实验发现,在不同酸 度食醋中抑菌效果优劣依次为山梨酸钾/尼泊金丁酯 (SN)、尼泊金丁酯、山梨酸钾。SN添加量0.1‰-0.2‰时, 其平均抑菌率达到98.8％-100％。     

尼泊金丁酯对常见食品污染菌抑制作用的研究

用分光光度法和滤纸圆片法研究了尼泊金丁酯对四种细菌、四种酵母菌和两种霉菌的抑制作用。结果表明,尼泊金丁酯对食品中常见污染菌有明显的抑制作用,其中对酵母、霉菌的抑制作用较强,而对细菌尤其是芽抱杆菌抑制作用较弱．其抑菌的M1C为0．01％,该防腐剂热稳定性较好,121℃30min处理仍具有良好的抑菌效果。     

尼泊金丁酯的制备和应用

1．前言尼泊金酯学名是对羟基苯甲酸酯，其中乙、丙、丁酯是国际上采用的安全有效的防腐剂，可被广泛用于食品、化妆品、日用化学品及药物等行业中。我国目前使用的防腐剂仍以苯甲酸钠为主，而有些国家已禁用苯甲酸钠作食品防腐剂，同国际标准接轨．尼泊金酷将成为我国重点发展的食品防腐剂之一，在国内的需求量必将增加。在尼泊金酯类防腐剂中，丁酿的防腐效果最好。2．尼泊全T目的拉合及分析目前国内已有厂家生产，但采用的工艺较落后，多以硫酸作催化剂，用对羟基苯甲酸和正丁醇直接酯（匕合成，由于浓硫酸的脱水、酪fbo氧化作用，易产…     

尼泊金复合酯作为防腐剂在食品中的应用

本文详细介绍了尼泊金酯作为食品防腐剂使用时适应pH值广、抑菌能力强等优点,但其在食品中使用时也存在着如分散性差、有舌麻感等缺点,本文通过合理的尼泊金酯复配,解决了尼泊金酯作为食品防腐剂的上述缺点,并取得了很好的效果.     

尼泊金复合酯作为防腐剂在食品中的应用

本文详细介绍了尼泊金酯作为食品防腐剂使用时适应pH值广、抑菌能力强等优点,但其在食品中使用时也存在着如分散性差、有舌麻感等缺点,本文通过合理的尼泊金酯复配,解决了尼泊金酯作为食品防腐剂的上述缺点,并取得了很好的效果.     

新型食品防腐剂及其在调味品中的应用

本文介绍了一些新型食品防腐剂的特性和用途，特别讨论了尼泊金酯钠的产品特性、使用安全性、抑菌活性和复配增效效果，探讨了尼泊金酯钠的抑菌机理，并与苯甲酸钠和山梨酸钾进行了比较。同时阐述了尼泊金酯钠在调味品中的应用前景和生产研究开发动态。     

尼泊金酯对蒸煮袋熟鱼防腐保藏

研究了尼泊金酯在蒸煮袋熟鱼中的防腐应用.通过对各类尼泊金单酯对引起鱼制品腐败变质常见菌的抑菌作用比较以及尼泊金单酯进行复配后抑菌试验,并应用于蒸煮袋熟鱼防腐保藏,结果表明:各种单酯的防腐能力为丁酯＞丙酯＞乙酯;当尼泊金乙酯:尼泊金丙酯:尼泊金丁酯质量分数比1∶1∶3时能达到最优的抑制效果;在尼泊金复合酯质量分数为0.025%时能使蒸煮袋熟鱼在4℃的保质期比不加防腐剂的空白对照延长10 d,且不影响熟鱼制品的口感.     

尼泊金酯类防腐剂对鱼粒的控菌效果

以鱼粒加工工艺为基础,在热杀菌的基础上并以传统的防腐剂山梨酸钾为参照,通过添加尼泊金酯类防腐剂,尼泊金酯的复配,发现当尼泊金丙酯、丁酯、庚酯的复配体积比在1∶1∶1时,总的添加量为0.2%能有效抑制大肠菌群的生长,并抑制菌落的生长,达到控制微生物的目的。     

GC-MS法同时检测葡萄酒中10种防腐剂和抗氧化剂

利用离子阱气相色谱-质谱联用仪,优化了色谱、质谱仪器参数,利用质谱全扫描技术建立了同时检测葡萄酒中山梨酸、苯甲酸、脱氢乙酸、叔丁基对苯二酚（TBHQ）、叔丁基羟基茴香醚（BHA）、2,6-二叔丁基对甲酚（BHT）、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯等10种添加剂的方法。10种添加剂的检测限分别为0．11mg/L、0．072mg／L、0．046mg／L、0．035mg／L、0．032mg／L、0．020mg／L、0．035mg／L、0．042mg／L、0．035mg,／L、0．035mg／L,方法的精密度为2．9％～4．6％、回收率为82％～101％,应用于葡萄酒中食品添加剂的检测,效果良好,检测效率大大提高。     

高效液相色谱法检测4种食品中11种食品添加剂

目的 研究方便、准确并能同时测定多种食品添加剂的的高效液相色谱(High Performance Liquid Chromatography, HPLC)的方法。方法 选择糕点、辣条、饮料、酱油为基质,采用HPLC同时测定食品中11种添加剂,包括糖精钠、苯甲酸、山梨酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸异丙酯、对羟基苯甲酸丙酯、对羟基苯甲酸异丁酯、对羟基苯甲酸丁酯、对羟基苯甲酸苄基。结果 该方法中11种食品添加剂线性范围良好,相关系数均大于0.999,糕点、辣条、饮料、酱油中的回收率分别为92.9 %~116.2 %、92.4 %~116.5 %、84.6 %~111.7 %、89.1 %~111.2 %;RSD（%）分别为1.1 %~7.8 %、0.8 %~8.4 %、0.7 %~7.4 %、0.9 %~8.4 %,且每种添加剂的检出限和定量限均低于国家标准,符合检测要求。结论 该方法具有简单、方便、灵敏度高等优点,能够满足多类食品中添加剂检测的需要,为食品添加剂的安全性评估提供了实用的技术手段。     

气相色谱法测定食品中6种对羟基苯甲酸酯及其钠盐

建立了食品中毒性相对较大的6种低碳链醇烃基对羟基苯甲酸酯及其钠盐(甲、乙、异丙、丙、异丁、丁)含量的测定方法。运用毛细管—气相色谱氢火焰离子化检测器对不同食品品种进行检测,结果表明:6种对羟基苯甲酸酯及其钠盐的回收率在82.5%～98.2%之间;方法的精密度RSD值均小于10%;方法的检出限均在0.2mg/kg以下;具有准确度高、重现性好、适用范围广、检测限低等优点;是不同食品品种中多种对羟基苯甲酸酯类及其钠盐含量测定的有效方法。     

Simultaneous determination of nine kinds of preservatives in foods by HPLC

A simple and rapid HPLC method was developed for the simultaneous determination of nine kinds of preservatives, benzoic acid (BA), sorbic acid (SOA), dehydroacetic acid (DHA), methyl p-hydroxybenzoate (PHBA-Me), ethyl p-hydroxybenzoate (PHBA-Et), isopropyl p-hydroxybenzoate (PHBA-isoPu), propyl p-hydroxybenzoate (PHBA-Pu), isobutyl p-hydroxybenzoate (PHBA-isoBu) and butyl p-hydroxybenzoate (PHBA-Bu), in foods. For solid foods, the preservatives were extracted with methanol. After addition of 5 mmol/L citrate buffer to the extract, the extract solution was cleaned up on an Oasis HLB cartridge. The cartridge was washed with 5 mmol/L citrate buffer and methanol-5 mmol/L citrate buffer (4:6). Then, nine kinds of preservatives were eluted with methanol. The eluent was used for BA, SOA and DHA determination by HPLC. Furthermore, a part of the eluent was cleaned up on a Bond Elut PSA cartridge for p-hydroxybenzoate esters determination by HPLC. Liquid foods were cleaned up after addition of 5 mmol/L citrate buffer without the extraction process, and the subsequent procedure was the same as for solid foods. The recoveries of p-hydroxybenzoate esters from ten kinds of foods fortified at levels of 0.01 and 0.10 g/kg each were 91.5 to 107.4%, and those of BA, SOA and DHA were 76.4 to 104.8%. The quantitation limits of the preservatives in foods were 0.005 g/kg. (Received March 20, 2006)     

毛细管气相色谱法直接测定食品中4种对羟基苯甲酸酯

建立一种毛细管气相色谱法直接测定槟榔、酱腌菜等食品中4种对羟基苯甲酸酯(对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯)含量的检测方法.样品用乙酸乙酯直接提取,不需浓缩,直接进样,用毛细管柱气相色谱法测定.4种对羟基苯甲酸酯在0～500 μg/mL范围内呈良好的线性关系,检出限分别为0.01 mg/kg(S/N=3),添加平均回收率88. 5% ～103.5%,RSD＜10%.方法前处理简单、快速、准确,灵敏度高,选择性好,回收率高,简单快捷, 能满足常规检测及食品安全控制的需要.     

Inhibitory effect of zinc on beta-hexosaminidase release from RBL-2H3 cells by synthetic chemicals

The effects of foods and chemicals related to food hygiene on degranulation were evaluated using a method for assaying the enzyme activity of beta-hexosaminidase as an index of chemical mediator release from RBL-2H3 cells in vitro. Using a previously developed assay system, we had found a large number of inhibitors and promoters of degranulation of RBL-2H3 cells. In the present study, we examined the inhibitory effect of zinc chloride on the degranulation (beta-hexosaminidase release) from RBL-2H3 cells with or without antigen in the presence of the degranulation-promotive chemicals, namely, 4 food additives, 7 pesticides and 2 veterinary drugs. These promotive chemicals were classified into two types on the basis of inhibitory profile by zinc chloride: 1) those which showed marked degranulation-inhibitory action when the cells were stimulated with antigen, such as butylhydroxyanisole, dibutylhydroxytoluene, EPN, cis- and trans-permethrin, prothiofos, pyridaben, terbufos, 2) those which showed marked degranulation-inhibitory action whether the cells were stimulated with antigen or not, such as butyl p-hydroxybenzoate, o-phenylphenol, bitertanol, salinomycin. In conclusion, zinc had a dramatic inhibitory effect on enhanced degranulation induced by synthetic chemicals in vitro.     

对羟基苯甲酸壳聚糖酯的抑菌活性研究

试验结果表明对羟基苯甲酸壳聚糖酯具有广谱的抑菌活性,无论是革兰氏阴性菌或阳性菌,还是酵母菌和霉菌,该酯都有很强的抑菌效果。对羟基苯甲酸壳聚糖酯对金黄色葡萄球菌和大肠杆菌的MIC(minimum inhibi-tory concentrations)值分别达到了0.01%和0.025%。对羟基苯甲酸壳聚糖酯在更大的pH值(pH4～10)范围内呈现强烈的抑菌活性,比反应物壳聚糖(pH6.0以下)的应用范围更宽;由于壳聚糖结构单元上存在游离氨基的缘故,所以对羟基苯甲酸壳聚糖酯在酸性环境下对细菌的抑菌活性优于在碱性环境中。对羟基苯甲酸壳聚糖酯的热稳定性良好。在苹果汁和肉汁食品体系中,对羟基苯甲酸壳聚糖酯仍表现出强烈的抑菌活性。     

一类天然的功能性添加剂--抗氧化剂的开发和应用前景研究

目前国内使用的抗氧化剂主要是化学合成的 ,如丁基羟基茴香醚 (BHA)、二丁基羟基甲苯 (BHT)、没食子酸丙酯 (PG)、异抗坏血酸钠和乙氧基喹 (EQ)等 ,它们的抗氧化性能良好 ,广泛用于食品工业中。但化学合成抗氧化剂的安全性一直是十分敏感的问题 ,因此 ,来源于植物的天然食用抗氧化剂的开发和应用是中国食品工业的发展趋势 ,具有广阔的前景和市场潜力。本文介绍了几种具有发展前景的天然抗氧化剂的功能特性和用途     

油脂抗氧化剂TBHQ的合成及应用研究进展

油脂是人类膳食基础营养素之一,我们日常食用的很多食物都含有丰富的油脂,我们每天做饭炒菜也会用到食用油脂,可以说人类的健康离不开油脂,因此油脂的质量安全与食品的质量安全息息相关、与人类的健康息息相关。由于油脂化学性质活泼极易因氧化等因素变质,氧化反应使油酯酸败,并影响食品的风味及口感,营养物质被破坏甚至产生有害物质影响人体健康。油脂抗氧化剂是一类能阻止或延缓油脂或油脂类食品变质,延长其保质期的物质,叔丁基对苯二酚(TBHQ)是一种品质优良的食用油脂抗氧化剂,因此对TBHQ作进一步深入的研究具有重要意义。本文综合介绍了叔丁其对苯二酚(简称TBHQ)性质与用途,及国内外TBHQ的生产与应用研究情况;总结了目前TBHQ行业出现的问题,并展望TBHQ未来的发展方向     

Evaluation of the Use of Web Technology by Government of Sri Lanka to Ensure Food Security for its Citizens

Web technology is one of the key areas in information and communication technology to be used as a powerful tool in ensuring food security which is one of the main issues in Sri Lanka. Web technology involves in communicating and sharing resources in network of computers all over the world. Main focus of food security is to ensure that all people have fair access to sufficient and quality food without endangering the future supply of the same food. In this context, web sites play a vital and major role in achieving food security in Sri Lanka. In this case study, websites pertaining to Sri Lankan government and link with food security were analyzed to find out their impact in achieving the goals of food security using web technologies and how they are being involved in ensuring food security in Sri Lanka. The other objective of this study is to make the Sri Lankan government aware of present situation of those websites in addressing food security related issues and how modern web technologies could be effectively and efficiently used to address those issues. So, the relevant websites were checked against several criteria and scores were used to assess their capabilities to address the concerns of food security. It was found that the amount of emphasis given by these websites to address the issues of food security is not satisfactory. Further, it showed that if these web sites could be improved further, they would generate a powerful impact on ensuring food security in Sri Lanka.