组合型太阳能干燥房的设计及在胡椒干燥中的应用

设计了一种组合型太阳能干燥房,其中太阳能为主要能源,导热油、电能为辅助能源。吸收的太阳能一方面直接加热物料,另一方面被储存后释放使用,智能温控系统有效控制温湿度,白天储存的热能可以维持夜间的干燥温度。该干燥房晴天条件下最高温度可达到62℃,并且分布均匀。分别对白胡椒和黑胡椒进行了太阳能干燥试验,并与日晒和烘箱烘干作了比较。结果表明:在50℃～55℃条件下,太阳能干燥白胡椒时间为6h,太阳能干燥黑胡椒时间为20 h,终含水率<12%,明显缩短胡椒的干燥周期,同时避免风刮雨淋,胡椒风味纯正,产品质量优,应用前景广阔。     

胡椒幼果与黑、白胡椒香气成分的比较研究

为比较胡椒幼果与黑、白胡椒香气成分的差异,按照L9(34)正交实验设计,通过超声波处理提取胡椒幼果、黑胡椒和白胡椒的胡椒油树脂,再采用GC-MS测定比较其香气成分。结果表明:胡椒幼果油树脂中分离出25种物质,鉴定出20种;黑、白胡椒油树脂中均分离出28种物质,鉴定出23种;胡椒油树脂香味成分主要是α-蒎烯、β-蒎烯、3-蒈烯、D-柠檬油精、4-乙烯基-4-甲基-3-(1-甲基乙烯基)环己烯、石竹烯和胡椒碱等;胡椒幼果具有比黑、白胡椒更为清新、丰满的香气,油树脂得率最高,且其香气成分的相对含量只是略低于黑胡椒和白胡椒,因此可用胡椒幼果油树脂代替黑、白胡椒油树脂开发新型胡椒类产品。     

4 种胡椒精油风味特征分析

研究以黑胡椒、白胡椒、青胡椒和胡椒鲜果为原料提取的精油及精油风味特征。采用水蒸气蒸馏法提取精油,比较不同胡椒的精油提取得率,通过气相色谱-质谱法、电子鼻及定量描述性感官分析,对不同胡椒精油风味特征进行分析。结果表明,黑胡椒、白胡椒、青胡椒和胡椒鲜果的精油提取得率分别为1.718、1.867、1.487 mL/100 g和3.229 mL/100 g,胡椒鲜果的精油提取得率显著高于白胡椒、黑胡椒和青胡椒。从4 种胡椒精油中共鉴定出48 种物质,主要成分均为β-石竹烯、3-蒈烯、D-柠檬烯、β-蒎烯、δ-榄香烯、β-月桂烯。电子鼻数据证实,判别因子分析比主成分分析更易区分不同胡椒精油。感官评价显示胡椒鲜果精油的胡椒香比其他3 种精油明显,接受程度更高。偏最小二乘回归分析结果表明,芳香、草本、胡椒香属性与(＋)-α-蒎烯成分呈正相关。实验结果为胡椒精油产品开发及升级提供参考。     

不同处理方式对胡椒精油组成及含量的影响

为研究不同处理方式对胡椒精油成分及含量的影响,采取杀青,杀青后存放1~2 d,红皮胡椒杀青及未杀青的方式制备黑胡椒,分别杀青处理5,10 min,蒸制5 min后脱皮制备白胡椒。使用气-质联用仪(GC-MS)分析黑胡椒与白胡椒精油组成成分及相对含量。结果表明:(1)石竹烯、δ-榄香烯、D-柠檬烯、胡椒烯、3-蒈烯、α-石竹烯和β-蒎烯为胡椒精油中含量较多的化学成分。(2)不同处理方式对胡椒精油化学成分的种类与含量有一定影响,黑胡椒与白胡椒精油化学成分的种类及含量差异显著。     

超声提取白胡椒油树脂的工艺研究

以白胡椒粉为原料,研究了超声波辅助乙醇提取白胡椒油树脂的工艺条件,考查了提取溶剂乙醇浓度、固液比、提取温度和提取时间对白胡椒油树脂得率的影响。实验结果表明：用体积分数90％乙醇为提取介质,在固液比为1：8（g：mL）、55℃温度下超声提取60min,白胡椒油树脂得率可达10．28％。     

海南黑、白胡椒有效成分的检测及其分析

文章对海南黑、白胡椒的基本成分进行测定分析,并在此基础上采用固相微萃取法(SPME)对挥发油中香气物质进行提取,经气相色谱-质谱联用仪(GC-MS)对其香气成分进行分析、鉴定,为海南黑胡椒、白胡椒的进一步加工提供实验数据。结果发现海南白胡椒的水分、胡椒碱含量高于黑胡椒,但其总灰分、酸不溶性灰分、水不溶性灰分、醇溶抽提物、不挥发性乙醚抽提物、冷水可溶性抽提物、胡椒油树脂低于黑胡椒。白胡椒的香气成分主要是石竹烯(44.41%)、4-次乙基-4-甲基-3-(1-甲基乙烯基)-1-(1-甲基乙基)-(三重反式)-环己烯(9.37%)、异兰烯(6.60%)、D-柠檬烯(5.50%)等59种化合物,占整个峰面积的90.20%,黑胡椒的香气成分主要是D-柠檬烯(18.04%)、3-蒈烯(13.82%)、石竹烯(12.98%)、6,6-二甲基-2-亚甲基-双环[3.1.1]庚烷(10.73%)等36种化合物,占整个峰面积的93.07%。     

胡椒：“黑金”香料

胡椒是一种属胡椒科的植物．品种很多,包括黑胡椒、白胡椒、绿胡椒,爪哇胡椒．长胡椒．以及龙葵属植物的红胡椒、甜椒等等,但本文主要介绍最具代表性的黑胡椒。     

机械脱皮白胡椒的品质评价及风味分析

为探究胡椒脱皮机不同脱皮条件对白胡椒白度值、黑果率、碎果率、胡椒碱含量、胡椒精油含量等理化指标的影响,通过调节熟化频率（熟化频率分别为10、15、20、25、30 Hz）和脱皮频率（脱皮频率分别为25、30、35、40 Hz）分别获得5组、4组白胡椒。分析了胡椒碱含量、胡椒精油的成分及含量,以白胡椒的气味、颗粒及组织状态、颜色、喜好度作为感官评价指标,采用AHP层次分析法确定评价指标权重,以模糊数学感官评价法和隶属函数值法进一步评价白胡椒品质。结果表明：熟化频率为20 Hz,脱皮频率为35 Hz时,白胡椒感官评价得分最高,为88.00分;隶属函数值计算结果表明熟化频率为20 Hz,脱皮频率为35 Hz的白胡椒平均隶属函数值差值最大,为2.71,品质最好。不同机械脱皮条件下生产的白胡椒精油共鉴定出42种化合物,含量较高的共有化合物为3-蒈烯、β-石竹烯、柠檬烯等。实验结果为胡椒品质评价及工艺优化提供参考,对胡椒工业化生产具有良好的指导意义。     

胡椒梗精油的提取条件优化及其成分分析

以胡椒梗为原料,利用纤维素酶,采用酶法辅助水蒸气蒸馏法从胡椒梗中提取精油,并通过单因素试验和响应面优化法对影响精油产率的四个因素（酶液浓度、酶处理时间、酶处理温度、液料比）进行优化,实验结果表明：在酶浓度为103.25 g/L,酶处理温度为41.28 ℃,酶处理时间为3.01 h,液料比为5.23:1时,胡椒梗精油的产率可达1.21%±0.02%,相同条件下比水蒸气蒸馏法提高51.25%;通过GC-MS对胡椒梗精油成分进行分析鉴定,共解离出47种化学物质,主要含有单萜、倍半萜、芳烃、醇类化合物、酯类化合物、等,其组成成分以烯萜类物质为主,其中含量最高的组分依次为柠檬烯（19.4%）、1-石竹烯（11.2%）、β-蒎烯（10.9%）、异桉油烯醇（10.7%）、3-蒈烯（6.31%）等。胡椒梗与黑胡椒精油、白胡椒精油存在较多共有成分,表明胡椒梗精油有较高的利用价值。     

微波-超声辅助提取黑胡椒油

以挥发油提取率为研究指标,在考察单因素实验的基础上,设计正交实验对超声-微波协同法的工艺条件进行优化,并利用GC-MS对挥发油的化学成分进行分离和鉴定。最佳工艺条件为:黑胡椒颗粒60目,加8倍溶剂量,提取温度50℃,微波-超声协同萃取35 min;在此最佳条件下,挥发油的平均提取率为2.89%。微波-超声辅助法提取胡椒精油用时短、温度低、溶剂用量少且提取率高,为黑胡椒挥发油的工业化生产提供了一定的理论依据。     

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