食用红甜菜粗多糖提取工艺的研究

研究利用热水浸提法通过单因素和正交试验设计法提取食用红甜菜块根中多糖,并得到最佳提取工艺参数为：固液比1：25,提取温度为90℃,提取时间2．5h,其作用顺序为提取时间〉固液比〉提取温度,在所筛选出的最佳工艺条件下,食用红甜菜块根粗多糖得率为15．43％。     

茶树花多糖提取工艺研究

用常规水浴浸提法来提取茶树花中的多糖,研究了浸提温度、时间、料液比、次数等因素对多糖得率的影响.通过正交试验确定了最佳提取参数.结果表明e影响茶树花多糖浸提各因素的主次顺序为固液比、时间、温度,最佳提取工艺为:温度90℃、时间120min、料液比1:40,在此工艺条件下多糖提取得率2.126%.试验结果为深入研究和开发利用茶树花资源提供了依据.     

二次回归正交旋转组合设计对木瓜多糖提取工艺的优化

采用超声浸提法,以木瓜多糖得率为指标,运用二次回归正交旋转组合设计建立回归方程,优化木瓜多糖的提取工艺。建立回归方程为：y=-29．8＋0．213z1＋0．687z2＋0．465z3＋0．72z4-0．0043z1z4-0．0040z3z4-0．010z^22-0．0030z^23-0．0036z^23。该模型的相对误差为1．8％;确定各因素对多糖得率的影响顺序为：液固比〉超声时间〉水浴时间〉水浴温度。液固比、超声时间和水浴时间对多糖得率的影响均为极显著。在超声时间46．5min、液固比34：1（mL/g）、水浴时间44．5min和水浴温度49．5℃的最佳工艺条件下,木瓜多糖得率达16．5％。建立的回归方程对木瓜多糖提取具有良好的预测作用。     

麦胚多糖提取工艺的研究

通过水提、酸提、碱提3种不同的浸提方法对小麦胚芽多糖进行提取，研究不同的提取方法对多糖提取率的影响，确定麦胚多糖的最佳提取工艺。试验结果表明，以固液比1：8、浸提温度9012、浸提时间2．5h、浸提次数3次为最佳工艺参数的水提法为最佳提取方法。     

采用响应面法优化杏鲍菇菌丝体多糖提取工艺

采用响应面法对杏鲍菇菌丝体胞内多糖的提取工艺进行优化。在单因素实验的基础上,以多糖得率为响应值,确定了实验参数的水平范围。结果表明:液固比、浸提温度、浸提时间和乙醇用量等因素对多糖得率的影响具显著性;杏鲍菇菌丝体多糖提取的最佳工艺参数为:液固比30∶1mL/g、浸提温度97℃、浸提时间1.8h、乙醇用量是浸提液的2.5倍,浸提1次,在该工艺条件下杏鲍菇菌丝体多糖得率为8.65%。     

山榛蘑多糖提取工艺研究

以山榛蘑为原料,采用热水浸提法提取山榛蘑多糖。在单因素实验的基础上,通过正交实验进一步优化提取工艺条件,确定影响山榛蘑多糖提取率的主次因素分别是料液比、浸提时间、浸提次数和浸提温度。结果表明,最佳工艺条件是料液比1∶25,浸提温度95℃,浸提时间5h,浸提次数3次,多糖得率达4.81%。     

茶树菇多糖的提取研究

采用热水漫提法提取茶树菇粗多糖，采用正交实验考察了提取时间、提取温度和固液比对茶树菇多糖得率的影响。结果表明，提取温度对茶树菇多糖的得率影响最为显著，在提取温度为90℃、固液比1：20和提取时间为4h提取3次计12h，茶树菇多糖得率为6．13％。在此基础上，分别考察了微波和超声波外场强化各因素对多糖得率的影响，结果表明，经微波和超声波强化后茶树菇多糖得率均有增加，超声波强化效果好于微波强化效果，微波强化处理后用热水浸提，多糖得率可达8．58％，超声波外场强化处理频率为59№，功率为112w，超声时间为20min后用热水浸提，多糖得率可达10．07％，提取时间减少4h。     

超声波辅助香菇多糖的水浸提取工艺条件研究

利用超声波辅助热水浸提法提取香菇中的多糖,采用正交试验方法优化了工艺条件,结果表明,采用正交试验优化影响香菇多糖得率的主次因素顺序为温度＞料液比＞时间.最佳的提取工艺参数为:浸提温度70℃,浸提时间120min,料液比1∶60 (g∶mL).在此条件下香菇多糖得率可达3.37％.     

浒苔水溶性多糖提取工艺研究

目的：研究热水浸提浒苔水溶性多糖工艺中的优选因素组合。方法：对影响浒苔多糖得率的浸提液pH值、浸提液温度（℃）、固液比（w/v）、提取时间（h）等4个因素进行比较研究,利用正交实验设计得到浒苔水溶性多糖浸提的优选因素组合。结果：浒苔多糖浸提的最适工艺条件为浸提液pH值5.0,温度70℃,固液比1：80,提取时间为2h,该提取工艺的多糖得率达到9.48%。结论：浒苔水溶性多糖提取工艺简单,得率较高,开发前景良好。     

荸荠多糖提取条件研究

在单因素试验基础上设计L9(33)正交试验,研究不同料液比、提取时间、提取温度对荸荠多糖得率的影响,筛选出最佳提取工艺。结果表明:影响荸荠多糖提取率的主次关系依次是料液比、提取时间、提取温度。荸荠多糖最佳提取工艺为:固液比1∶30 g/m L,浸提时间3 h,提取温度80℃,在此工艺条件下,荸荠多糖的得率为1.78%。     

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