新型大米发酵饮料的研制

以大米为主要原料,经蒸煮糊化、接种根霉、糖化、稀释、加入牛奶,以嗜热链球菌和保加利亚乳杆菌的混合菌剂进行乳酸发酵,再加苹果汁、糖、酸等调配成饮料。通过正交试验得出其最佳工艺参数为：根霉菌剂接种量4％（v／w）,大米糖化醪加纯净水稀释1．5倍,添加鲜牛奶40％（v／v）,接种乳酸菌混合菌剂5％（v／v）,42℃-44℃发酵14h;添加苹果汁15％（v／v）,白砂糖5％（w／v）,柠檬酸0．125％（w／v）,复配稳定剂0．15％（w／v）,用高速剪切混合乳化机5000r／min乳化10min,成品经115℃灭菌15min,符合相应产品的国家食品卫生质量要求。     

新型大米发酵饮料的研制

以大米为主要原料,经蒸煮糊化、接种根霉、糖化、稀释、加入牛奶,以嗜热链球菌和保加利亚乳杆菌的混合菌剂进行乳酸发酵,再加苹果汁、糖、酸等调配成饮料。通过正交试验得出其最佳工艺参数为：根霉菌剂接种量4％（v／w）,大米糖化醪加纯净水稀释1．5倍,添加鲜牛奶40％（v／v）,接种乳酸菌混合菌剂5％（v／v）,42℃-44℃发酵14h;添加苹果汁15％（v／v）,白砂糖5％（w／v）,柠檬酸0．125％（w／v）,复配稳定剂0．15％（w／v）,用高速剪切混合乳化机5000r／min乳化10min,成品经115℃灭菌15min,符合相应产品的国家食品卫生质量要求。     

葛根酸奶的工艺研究

对具有营养保健功能的葛根酸奶的加工工艺进行了初步探讨。结果表明：以鲜葛根为原料，用0．05％Vc 0．1％柠檬酸作为护色剂，可制得色泽洁白，质量良好的葛根汁；采用葛根汁：鲜牛奶=3：7的原料配比，将保加利亚乳杆菌和嗜热链球菌以1：1混合作为发酵剂进行发酵，采用接种量3％，加蔗糖量8％，发酵温度42℃，发酵时间5h等工艺条件，可得到品质风味优良的葛根酸奶。     

绿豆蜂蜜营养保健酸奶的研制

以绿豆、蜂蜜和鲜牛奶为主要原料研制绿豆蜂蜜保健酸奶的最适配方。结果表明,绿豆浆与鲜牛奶以13∶(v/v)的比例混合,加5%的蜂蜜、4%～5%的蔗糖、0.1%的琼脂,按3%的接种量接入保加利亚乳杆菌和嗜热链球菌(1.2∶1),在42℃下发酵3h,可以制得优质绿豆蜂蜜保健酸奶。     

消暑解毒酸奶的研制

以绿豆和奶粉为主要原料研制消暑解毒酸奶的最适配方。结果表明，绿豆浆与奶粉液以1：3（V／V）的比例混合，加5％的蔗糖，4％-5％的蜂蜜，0．1％的琼脂，按3％的接种量接入保加利亚杆菌和嗜热链球菌（1．2：1），在42℃下发酵3h，可以制得优质消暑解毒酸奶。     

花生酸奶的研制

以花生为原料，对花生蛋白提取、花生乳调配、酸奶发酵剂等工艺进行探讨，研制出营养丰富，口感良好的发酵花生酸奶。结果表明．将花生乳与鲜乳以2：3的比例（质量比）混合，再加9％的白砂糖，菌种选用保加利亚乳杆菌和嗜热链球菌以1：1，4％（质量分数）的接种量，在42cc的条件下发酵3．5h，可制得优质风味型花生酸奶。     

大红枣酸牛奶研究与开发

大红枣酸牛奶是将红枣泥添加到酸牛奶中而制得的一款即保留酸牛奶的营养和口感,又兼备红枣的营养和口感的新型酸奶。以鲜牛奶和红枣泥为主要原料,以保加利亚乳杆菌与嗜热链球菌（1：1混合）为发酵剂,通过L9（3^4）正交试验确定出最佳工艺流程和工艺参数。结果表明：大红枣酸牛奶的最佳制作工艺条件为：红枣泥：5％;白砂糖：13％;口感淀粉：0．2％;稳定剂258-C：0．15％。     

玉米酸奶的研制

研究了以鲜乳和玉米为原料生产玉米酸奶的最适宜配方及生产条件。结果表明，将玉米浆与鲜乳以1：2的质量比混合，加入10％的白砂糖，0．20％的稳定剂，0．15％的乳化剂，选用保加利亚乳杆菌和乳酸链球菌，以1：1的比例，4％的接种量，在42℃条件下发酵4h．可得到优质的玉米酸奶。     

菠萝果肉酸奶生产工艺的研制

以鲜牛奶和菠萝果肉为主要原料，以保加利亚乳杆菌与嗜热链球菌(1：1混合)为发酵剂，以白砂糖为调味剂，采取3种工艺流程，通过L9(3^4)正交试验确定出最佳工艺流程和工艺参数为：鲜牛奶(250g)→加入白砂糖(25g)→过滤→杀菌(95℃，5min)→接入496的发酵剂→43℃恒温发酵3h→加入灭菌菠萝果肉(37.5g)→混匀→后发醉(0-5℃，24h)→成品。以此工艺制备的菠萝果肉酸奶，不仅可以保持传统型酸奶的风味，并且有浓郁的菠萝风味，组织状态均匀，其货架期在0—5℃可达15～20天。     

植物甾醇乙酸酯酸奶工艺的研究

对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。结果表明，添加质量分数为5％蔗糖和质量浓度为0．65g／200mL甾醇乙酸酯、接种3％保加利亚乳杆菌和嗜热链球菌混合菌种（两者比为1：1）；在40℃温度下发酵3．5-4、0后，可以生产出一种风味与普通酸奶相同，具有降低血脂和抗肿瘤功能的酸奶。     

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.     

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH₃CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH₂PO₄-20.6 mM Na₂B₄O₇ buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.