高粱乌米可溶性膳食纤维提取工艺优化及功能性分析

本文采用碱法从高粱乌米中提取可溶性膳食纤维（soluble dietary fiber,SDF）,在单因素实验的基础上,使用响应面法优化提取SDF并对其理化性质及抗氧化活性进行研究。优化后的最佳提取条件为料液比1:21.40 g/mL,碱液浓度2.11%,碱解时间90.71 min,提取温度59.30 ℃,SDF最大得率为20.21%。同时,SDF的持水能力、持油能力和溶胀能力分别为3.48±0.05 g/g、1.50±0.07 g/g和13.22±0.03 mL/g。此外,实验结果还表明SDF具有较高的抗氧化活性,对自由基的清除率与SDF浓度呈正相关。在SDF浓度为3.5 mg/mL时,对羟基自由基（·OH）、DPPH自由基和超氧阴离子（O₂-·）的清除率分别为62.02%、56.98%和61.03%。结果表明高粱乌米是一种潜在的天然膳食纤维来源和潜在的功能性食品成分。     

柚皮膳食纤维微波辅助碱法提取工艺优化及其功能特性研究

以江永香柚柚皮为原料,优化柚皮膳食纤维微波辅助碱法提取的工艺条件,并对所提取膳食纤维的理化性质与抗氧化活性进行分析。结果表明:在优先保证可溶性膳食纤维提取得率条件下,江永香柚柚皮膳食纤维的最佳提取工艺为料液比110(g/mL)、碱液质量分数8%、微波时间40s、微波功率350W,该条件下,可溶性膳食纤维(SDF)与不溶性膳食纤维(IDF)的得率分别为40.8%,45.1%。2种膳食纤维均表现出良好持水力(SDF为5.3g/g,IDF为3.5g/g)、膨胀力(SDF为5.1 mL/g,IDF为2.4 mL/g)、持油力(SDF为4.6g/g,IDF为2.1g/g)。2种膳食纤维抗氧化活性显著,可清除DPPH自由基和抑制植物油脂的氧化;浓度达到2mg/mL后,SDF对自由基清除率显著高于IDF与BHT(P0.05);相同质量分数条件下,对油脂POV抑制作用SDFIDFBHT。     

菠萝渣超微膳食纤维冰淇淋的研制

为同时满足消费者的冰淇淋消费和健康需求,该文研发一款膳食纤维含量高、热量低的健康型冰淇淋。将菠萝渣超微粉碎制备超微膳食纤维粉,对其品质进行检测;并利用单因素试验及响应面试验优化超微膳食纤维冰淇淋的配方。结果表明：菠萝超微膳食纤维持水力（5.81±0.30）g/g、持油力（3.70±0.12）g/g、膨胀力（4.01±0.06）mL/g,均显著高于普通菠萝膳食纤维。在基础配方中添加0.9%超微膳食纤维粉、45.0%菠萝果汁、11.6%赤藓糖醇,产品感官品质最佳。以优化后配方制得的冰淇淋,其感官评分为 92.7±1.15、膨胀率（58.21±3.49）%、抗融率（45.04±2.68）%,呈均匀的乳黄色,有浓郁的菠萝风味,口感细腻。     

百香果皮可溶性膳食纤维酶法提取及性质研究

以干燥的百香果果皮为原材料,研究了纤维素酶酶法提取百香果果皮中可溶性膳食纤维(SDF)的关键技术,并采用正交试验设计优化SDF的提取工艺,测定了SDF的持水力、溶胀性和抗氧化等性质。结果表明,酶法提取百香果果皮SDF的适宜工艺条件为:纤维素酶质量分数4%、料液比1:25(g/mL)、酶解温度60℃、酶解时间6 h,在此工艺条件下,SDF的提取率可达21%。膳食纤维的持水力为570%,溶胀性为17 mL/g,随着时间增加其结合水的能力增加。阳离子交换能力为1.04 mmol/g,持油力(植物油)为0.88 g/g,持油力(动物油)为1.18 g/g。此外,羟基自由基清除能力、超氧阳离子自由基清除能力较强,还原能力相对较弱。     

不同来源膳食纤维品质分析及抗氧化活性研究

以酶解法制备金针菇菇根、大麦苗、麦麸粉、苦瓜粉、西兰花老茎、魔芋胶粉、芦笋下脚料总膳食纤维为原料,从物化特性、吸附能力、抗氧化活性等方面进行比较。结果表明:魔芋膳食纤维持水力、膨胀力最强,分别为47.76 g/g、14.65 mL/g;持油力差异不大,均在1.5 g/g左右;西兰花老茎膳食纤维阳离子交换能力最强,为0.64 mmol/g;金针菇、大麦苗、魔芋3种膳食纤维DPPH自由基清除能力较强,均在70.0%以上;芦笋、苦瓜膳食纤维还原能力较强;大麦苗膳食纤维羟基自由基清除能力最强,为66.594%;7种膳食纤维金属螯合力差异不大,均在93.0%以上。研究结果为肥胖、便秘等特殊人群专用膳食纤维的筛选提供一定的理论依据与借鉴。     

高品质可溶性膳食纤维的制备工艺研究

为实现大豆资源的充分高效利用,以制作豆腐、豆浆后下脚料豆渣为原料,应用动态超高压微射流作用、离心分离技术和喷雾干燥技术制备大豆可溶性膳食纤维;测定了可溶性膳食纤维的持水力、膨胀率和溶解性;并研究以酶-碱结合法提取大豆可溶性纤维,以碱浓度、酶用量、碱提温度和酶解时间为四因素,通过正交实验得出最佳工艺条件为:碱浓度0.6%,碱提温度65℃,酶解时间55min,酶用量22万U时,酶-碱结合法制备的大豆可溶性膳食纤维含量(SDF/TDF)可达到21.35%.经140MPa微射流均质机处理,其SDF/TDF含量可提高到37.42%,其持水力、膨胀率和溶解度分别为10.697g/g、830%和22.38g/100mL.     

椰蓉膳食纤维的酶法提取与理化性质分析

探讨水解酶(α-淀粉酶、蛋白酶和糖化酶)的添加量和水解时间对椰蓉膳食纤维提取率的影响作用大小的基础上优化酶法提取椰蓉膳食纤维的工艺参数,进一步分类制备可溶性膳食纤维(Soluble Dietary Fiber,SDF)和不溶性膳食纤维(Insoluble Dietary Fiber,IDF),并研究其理化性质。结果表明,椰蓉膳食纤维的最佳酶法提取工艺为A_3B_2C_2D_2E_1F_2,即α-淀粉酶用量0.3%,酶解时间45 min,蛋白酶用量0.2%,酶解时间为45 min,糖化酶用量20μL/g,酶解时间为30 min,该条件下椰蓉膳食纤维的提取率高达为89.68%。制备所得的椰蓉IDF的溶胀性、持油力和持水力最高,分别达15.33 mL/g、6.51 g/g和12.71 g/g,可以作为一种潜在的功能性膳食纤维添加组分应用到食品工业中。     

酶法处理对苦荞麸皮膳食纤维物性的影响

研究酶法处理前后苦荞麸皮膳食纤维的持水力、膨胀率、黏度,并对纤维的微观结构变化进行观察.结果表明:酶法处理后苦荞麸皮膳食纤维的持水力由原来的2.216g/g提高至2.383g/g,膨胀率由原来的2.333mL/g增加至4.667mL/g;经纤维素酶改性,苦养麸皮水溶性膳食纤维含量由0.62%提高至18.03%,其中质量...     

水酶法提取冬瓜籽油工艺优化及体外抗氧化活性研究

以冬瓜籽为原料,采用水酶法提取冬瓜籽油。通过单因素试验设计研究酶的种类、pH、酶解时间、酶解温度、料液比对冬瓜籽油提取率的影响,并利用Box-Behnken试验设计确定冬瓜籽油的最佳提取条件。由响应面分析得出冬瓜籽油的最佳提取条件为:以葡聚糖酶为酶解用酶,料液比1∶6,酶解时间6.1 h,酶添加量3%,酶解温度60℃,pH 4.22。在最佳提取条件下,冬瓜籽油提取率达90.67%。体外抗氧化活性研究表明:冬瓜籽油对DPPH自由基、羟基自由基清除率及铁离子还原能力随其质量浓度增加而增大;对DPPH自由基清除率IC_(50)为10.23 mg/mL,对羟基自由基清除率IC_(50)为0.39 mg/mL,冬瓜籽油质量浓度为1.0 mg/mL时,其对羟基自由基清除率为98.84%,与V_C的清除效果相当。     

芸豆渣膳食纤维超声辅助酶法提取工艺优化及特性研究

超声波辅助复合酶(1.0%碱性蛋白酶和0.2%耐高温α-淀粉酶)酶解脱脂后的奶白花芸豆豆渣,提取其中的膳食纤维。研究了超声条件对水不溶性膳食纤维(IDF)和水溶性膳食纤维(SDF)提取率的影响,优化了提取工艺条件,并研究了芸豆渣膳食纤维的结构及理化性质。试验结果表明:超声时间25 min、功率250 W、温度60℃时,IDF提取率达到60.11%,SDF提取率为5.63%;两种膳食纤维的红外光谱中有特征吸收峰;SDF持水力比IDF高出1.828g/g,持油力高出0.69g/g。     

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