响应面法优化黑加仑果酒发酵条件的研究

以黑加仑果汁为原料,利用自选的优良酵母菌株Y-21,进行黑加仑果酒发酵条件的研究。采用单因素试验和Box-Behnken试验设计,通过响应面分析装液量、接种量、发酵温度、发酵时间、初始糖度对黑加仑果酒发酵的影响,并优化了发酵工艺参数。结果表明,自选酵母发酵黑加仑果酒的最佳工艺条件为接种量7%、初始糖度22°Bx、发酵温度24℃、发酵时间10d、装液量73.6%,该条件下得到黑加仑果酒的酒精转化率为97.4%。     

桔子果酒的发酵工艺优化

以四川桔为原料,对桔子果酒发酵工艺参数进行优化。比较两株果酒酵母的发酵性能,单因素试验基础上对发酵初始糖度、发酵温度、初始pH值和酵母菌接种量进行L9（34）正交试验。发酵性能结果表明果酒酵母菌株1为最佳发酵菌株,影响桔子果酒感官品质的各因素主次顺序为发酵温度〉酵母接种量〉初始糖度〉初始pH,结合酒精度和感官综合评分控制主发酵温度为21℃、酵母接种量为6%、初始糖度为20%和初始pH 3.4的条件下选用果酒酵母1发酵新鲜桔子全汁,可以获得口感、香气适宜的桔子果酒。     

甜型黑加仑果酒酿造工艺的优化

以黑加仑浆果为主要原料,将传统酿造和发酵后二次加糖发酵工艺进行比较,确定二次加糖工艺酿造甜型果酒。通过单因素和正交试验研究了发酵温度、初始糖度、接种量、发酵时间和果胶酶用量对甜型果酒酒精度和品质的影响。结果表明,甜型黑加仑果酒酿造的最佳工艺为:发酵温度25℃,初始糖度24%,接种量6%,果胶酶0.5%,发酵7 d后再加3.5%的白砂糖,继续发酵2 d结束。此条件下成品甜型果酒的颜色呈深紫红色、澄清透明,具有浓郁、宜人的果香和黑加仑香气,富有营养价值,具有多种保健功能。     

凉薯果酒发酵条件研究

以湘西本地凉薯为原料,在料液比为1:2的条件下,以耐高温活性干酵母为发酵菌种,采用液态发酵法酿造果酒。以酒精度为指标,研究了初始糖度、初始酸度、接种量和发酵温度对凉薯果酒发酵的影响;在单因素预试验的基础上,通过正交试验得出凉薯果酒最佳发酵工艺条件:初始糖度22%、初始酸度pH3.9、接种量2.5%、发酵温度27℃,此条件下制得产品的酒精度为13.6%(v/v)。酿造出的凉薯果酒清亮透明,具有独特的凉薯香味,各项指标均符合国家标准,适合扩大生产。     

蜂蜜桑椹酒的发酵工艺研究

发酵工艺是决定果酒质量的关键,对影响蜂蜜桑椹酒发酵进程和结果的因素进行研究。结果表明,采用原生质体融合菌株F6,主发酵阶段的适宜条件为初始糖度24%（还原糖220.4 g/L）,初始pH 3.3～3.6,初始SO2浓度100～150 mg/L,接种量为5%～11%,装液量为60%～80%,发酵温度为24～25℃;后发酵阶段的适宜温度为10～15℃。     

生香酵母与酿酒酵母联合发酵桂圆果酒的研究

以总糖、总酸、总酯、酒精度、感官评分为评价指标,以桂圆果浆为原料,以质量比为1∶1的SY果酒活性干酵母和生香活性干酵母为发酵菌种,研究了初始糖度、初始酸度、发酵温度和发酵时间对桂圆果酒发酵的影响,并采用正交试验优化了发酵条件。结果显示,初始糖度、初始酸度、发酵温度和发酵时间均可影响桂圆果酒的发酵,其中初始糖度的影响最大,其次为发酵温度和初始酸度;复合酵母发酵桂圆果酒的优化条件为初始糖度23 °Bx、初始酸度6 g/L、发酵温度为20 ℃、发酵时间为6 d。在此优化条件下,获得的桂圆果酒酒精度12.6%vol、总糖2.3 g/L、总酸6.8 g/L、总酯312.07 mg/L,感官评分为81分。     

响应面法优化枸杞果酒的发酵工艺

以枸杞为原料进行酒精发酵,在单因素试验基础上,采用响应面法优化枸杞果酒的发酵工艺条件,选取活性干酵母用量、发酵温度、初始糖度和初始酸度为影响因子,以枸杞果酒的感官评定分数为响应值,应用Box-behnken试验设计建立了二次回归方程的数学模型,进行响应面分析。结果表明:枸杞果酒的最佳发酵工艺条件为:初始糖度是220g/L(以葡萄糖计),发酵温度为18℃±2℃,酵母接种量为0.3g/L,初始酸度为4.3g/L。在此条件下发酵的枸杞果酒感官评定结果最优。     

黑加仑、蓝莓复合果醋饮料的研发

本试验采用二次发酵法,通过对黑加仑、蓝莓复合果醋的酒精发酵及醋酸发酵的优化,最终确定黑加仑、蓝莓复合果醋的酒精发酵最佳工艺为:黑加仑果汁与蓝莓果汁3:2复合,在初始糖度8°BX、初始pH3.8、28℃发酵6d、。醋酸发酵最佳条件为:发酵温度35℃,通风量为l:0.10～0.15(V/V/min),酒精含量6.0%,接种量8.0%,初始pH5.5。黑加仑、蓝莓复合果醋饮料配方:12%复合果醋、5.5%白砂糖、2%蜂蜜、0.1%食盐、0.06%复合香料,评分为92分。工艺调整后的放大生产产品质量仍稳定、达标。产品具有食醋清香和黑加仑、蓝莓果香,酸味柔和,风味独特。     

响应面优化库尔勒香梨果醋发酵工艺的研究

以新疆库尔勒香梨果汁为原料,通过酒精发酵和醋酸发酵工艺,研究了不同初始糖度、温度、接种量、酒精度和液料比等单因素对发酵效果的影响,结合响应面优化最终确定香梨果醋酒精发酵的最佳工艺参数:初始糖度为16 Bx°,酵母添加量为0.04%,发酵温度为28℃,发酵时间为5 d,得到酒精度为8%vol香梨果酒;醋酸发酵的最佳工艺参数:初始酒精度为8%,接种量为8%,温度为32℃,发酵时间6 d,制得酸度为5.82 g/100 m L的库尔勒香梨果醋。     

贵长猕猴桃酒酿造工艺研究

以贵长猕猴桃为原料,研究其果酒的发酵工艺条件。采用单因素实验和正交实验,分别考察了果胶酶添加量、酵母菌接种量以及初始糖度、发酵温度等因素对果酒发酵的影响。结果表明,猕猴桃果酒的最佳发酵条件为果胶酶添加量0.2%、酵母菌接种量0.03%、初始糖度24%、发酵温度20℃。由此得到的猕猴桃果酒呈淡红色,酒体醇厚,果香浓郁。     

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