富含中长链甘三酯起酥油基料油的理化性质研究

将棕榈硬脂(PS)和中长碳链甘三酯(MLCT)以6种不同体积比(2∶8、3∶7、4∶6、5∶5、6∶4、7∶3)混合来制备低热量、零反式脂肪酸的营养功能性起酥油基料油,并对6种起酥油基料油的理化性质进行研究。结果表明:6种起酥油基料油中不含反式脂肪酸,亚油酸含量在18%~36%;随着PS含量增加,起酥油基料油的固体脂肪含量增加,含有30%PS的起酥油基料油的固体脂肪含量符合理想蛋糕用起酥油要求;随着PS含量的增加,起酥油基料油的β'晶型含量增加;起酥油基料油吸热熔化的过程中存在β晶型向β'晶型转变的过程,其量热曲线与脂肪酸组成和甘三酯组成密切相关。     

硬脂组成对其热性质、微观结构及形态的影响

旨在为全氢化硬脂在塑性脂肪、油凝胶等的应用提供一定的开发依据和理论基础,全面分析硬脂组成对其晶体性质的影响。测定了全氢化棕榈仁油(HPKO)、全氢化棕榈油(HPO)、全氢化棉籽油(HCSO)、全氢化大豆油(HSO)、全氢化低芥酸菜籽油(HCO)、全氢化高芥酸菜籽油(HRO)、精炼漆蜡(LW)、可可脂(CCB)的脂肪酸与甘三酯组成、热性质、微观结构及形态,研究硬脂的组成对其热性质、微观结构及形态的影响。结果表明：HPO、HCSO、HSO、HCO均以棕榈酸和硬脂酸为主,HPKO以月桂酸和豆蔻酸为主,HRO以硬脂酸和山嵛酸为主,LW以棕榈酸和油酸为主,CCB以硬脂酸、油酸、棕榈酸为主;硬脂的甘三酯组成对其熔点有很大影响,CCB、HPKO的熔化温度较低,HSO、HCO、HRO的熔化温度较高;HRO虽然含有大量的山嵛酸,但其熔化温度低于HSO和HCO,这可能与甘三酯间的相互作用有关;油脂中高熔点甘三酯含量影响油脂的固体脂肪含量曲线,相同温度下高熔点甘三酯含量高的油脂具有更高的固体脂肪含量,甘三酯间的相互作用也会影响油脂的固体脂肪含量曲线;CCB晶型为β型,HPKO、HPO、HCSO为β′型,HC...     

含山嵛酸低热量油脂的理化特性与功能性质表征

对含山嵛酸低热量油脂的脂肪酸组成、甘油三酯组成、固体脂肪含量(SFC)、熔点、结晶速率、晶型及晶体形态进行研究,结果表明含山嵛酸低热量油脂具有较好的功能特性,不含反式脂肪酸,可作为人造奶油/起酥油的基料油,也可作为烹调油、糖果脂及煎炸油等使用.     

酶催化酯交换法制备零反式脂肪酸人造奶油基料油的理化性质研究

以松籽油和棕榈油硬脂为原料,通过酶催化酯交换法生产零反式脂肪酸人造奶油基料油。酯交换反应得到油脂的主要脂肪酸组成为:棕榈酸(37.88%),油酸(28.30%),亚油酸(20.19%),同时含有少量功能性脂肪酸——松籽油酸(4.77%),且没有检测到反式脂肪酸;结构脂质的熔点为37.5℃,其固态脂肪含量在20、25、30℃和40℃时分别是40.28%、32.62%、22.06%、3.40%,并且其主要晶型是β’型。因此,酯交换反应得到的零反式脂肪酸油脂适合作为人造奶油的基料油。     

棉籽油与棕榈硬脂化学酯交换法制备零反式脂肪酸起酥油的研究

通过研究甲醇钠催化棕榈硬脂和棉籽油酯交换反应,以酯交换产物在20℃条件下固体脂肪含量(SFC)为指标,考察了反应温度、催化剂用量、反应时间对酯交换反应的影响。确定的最佳酯交换条件为:反应温度90℃,催化剂用量0.5%,反应时间60 min。通过酯交换产物SFC与市售焙烤型起酥油全统酥油SFC比较以及晶型分析,得出棕榈硬脂与棉籽油质量比为1∶1的酯交换产物,其SFC与市售焙烤起酥油全统酥油相似,结晶形态为β'型,且不含反式脂肪酸,符合零反式脂肪酸起酥油性质要求,适宜用作焙烤起酥油。     

Lipozyme TL IM催化制备零反式脂肪酸人造奶油基料油的研究

以棕榈硬脂和大豆油为原料,通过Lipozyme TL IM催化酯交换法制备零反式脂肪酸人造奶油基料油。对酯交换产物的甘三酯组成、固体脂肪含量、结晶速度等进行了分析,结果发现酯交换产物甘三酯组成发生了较大变化,固体脂肪含量降低,结晶速度明显提高,X-射线衍射分析表明酯交换产物为β'晶型,差示扫描量热分析表明酯交换产物具有较宽的塑性范围,适合用于制备人造奶油。     

棉籽油硬脂和全氢化棉籽油硬脂的组成、热性质和微观结构分析

为扩大棉籽油用途，提高其附加值，采用气相色谱、高效液相色谱、低场脉冲核磁共振分析仪、差示扫描量热仪、X-射线衍射仪和偏光显微镜分析了棉籽油改性后的产物棉籽油硬脂(COS)和全氢化棉籽油硬脂(FHCOS)的脂肪酸组成、甘三酯组成、SFC含量、热性质和微观结构。结果表明：COS主要由不饱和脂肪酸和非三饱和的甘三酯组成，FHCOS几乎全部由饱和脂肪酸和三饱和甘三酯组成；随温度升高，COS的SFC不断降低，FHCOS的SFC在温度高于35℃时开始降低，相同温度下FHCOS的固体脂肪含量(SFC)均高于COS的，COS在结晶和熔化过程中均有2个峰，FHCOS有1个峰，FHCOS的熔化和结晶温度均高于COS的；COS在15℃时无明确的晶型及稳定的结构，FHCOS为二倍链长堆积的β′晶型，结晶体为针状或棒状，结晶聚集体为类似玫瑰花状。因此，以COS和FHCOS代替棕榈油作为生产起酥油、人造奶油、黄油等的基料油具有一定的开发和应用前景。     

巧克力涂层基料油理化性质和相容性的研究北大核心CSCD

选用棕榈油中间分提物(PMF)和氢化棕榈油(HPO)作为巧克力涂层的基料油,对两种油脂的理化性质进行了分析。同时,通过等温曲线和实测固体脂肪含量与理论固体脂肪含量的偏差曲线分析PMF和HPO的相容性。实验结果表明:PMF和HPO在脂肪酸和甘三酯的组成上相似,PMF和HPO具有良好的相容性,PMF和HPO按照比例3∶7(质量比)混合可以作为巧克力涂层基料油配方。     

巧克力涂层基料油理化性质和相容性的研究

选用棕榈油中间分提物(PMF)和氢化棕榈油(HPO)作为巧克力涂层的基料油,对两种油脂的理化性质进行了分析。同时,通过等温曲线和实测固体脂肪含量与理论固体脂肪含量的偏差曲线分析PMF和HPO的相容性。实验结果表明:PMF和HPO在脂肪酸和甘三酯的组成上相似,PMF和HPO具有良好的相容性,PMF和HPO按照比例3∶7(质量比)混合可以作为巧克力涂层基料油配方。     

酶催化酯交换制备零反式脂肪酸食品专用油脂基料的性质研究

研究了以大豆油和极度氢化棕榈油为原料,采用脂肪酶Lipozyme TLIM催化酯交换反应制备的零反式脂肪酸食品专用油脂基料的性质。酶法酯交换反应条件为反应温度60℃、反应时间3 h、酶添加量4%(占油脂总质量)、大豆油与极度氢化棕榈油质量比4∶3。对比了酯交换反应前后混合油脂的热性质、固体脂肪含量、晶体形态和微观形态。结果表明:酶法酯交换反应后,产物熔融、结晶温度均降低;酯交换产物以β'晶型为主,晶体颗粒均匀、较小;当温度高于25℃后固体脂肪含量减小,产物在高于45℃时可全部融化。因此,酯交换油脂适用于制备烘焙型食品专用油脂基料。     

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