食用香料植物在食品工业中的开发与应用

食用香料植物系指用于各类食品加香调味或饮料调配的植物性原料，该植物的开发利用在农业和食品工业中占有重要的地位与作用。当今和未来世界，对食品追求的目标是无污染、无残毒、安全可靠，且口味芳香、花色各异。作为赋香原料，天然植物完全符合要求，同时也增强了食品的抗腐败和抗氧化性，甚至起到了疗效食品的作用。因此，无公害的植物性香料日益受到人们的青睐。1．食用香料植物的赋香调味作用不同种类的食用香料植物，加香调味的对象各不相同。如：芜荽子：适用于禽类、马铃薯、豆类食品的加香。生姜：适用于禽类、甜马铃薯食品的加…     

我国与CAC食用香料安全性评价和管理的比较研究

食用香料在食品的生产和消费中起着十分重要的作用,随着人民生活水平的提高以及对食品安全的日益重视,食用香料的安全性评价和管理越来越重要.本文对我国与CAC食用香料的安全性评价和管理进行了对比分析,提出了我国应建立系统的食用香料安全性评价体系和完善我国食用香料法规标准体系的建议.     

常用天然食用香料制成品介绍

天然食用香料原来是指一类具有香气的植物,大部分为草本植物。像辣椒,肉桂,豆蔻,肉豆蔻,众香子,姜,丁香等。用以增强或改变食物的风味。按美国香料协会(American Spices Association)给天然食用香料下的定义是:“凡是主要用来做食品调味用的植物,均可称为香料。”     

天然植物香料在食品中的利用现状

介绍了天然植物香料的品种和性质，重点阐述了植物香料的抑臭赋香作用，抗氧化作用，抑菌作用及其医药疗效作用。最后概括了植物香料工业的发展趋势。     

我国食用香料香精的基本状况与发展趋势

食用香料是食品添加剂中数量最多、使用面较广的一类添加剂。近几年我国食用香料香精发展较快,国标GB2760-1996中规定的允许使用的食用香料总共有1283种,本文对我国的食用香料香精的发展趋势进行了简单论述。     

香辛料的功效及其应用

香辛料是食用香料植物的简称。1970年国际标准化组织（ISO）承认的香辛料有70多个品种，但目前世界各国使用的有500种左右，我国使用的香辛料约有80余种。食用香料植物合香味的部分常集中于植物的特定器官，可以是果实、茎叶、种子、树皮、鳞茎、地下茎、花蕾等，一般可用干燥或调制的方法制成各种香辛料。香辛料可用于菜肴的烹调和食品加工，使食品呈现嗜好的香、辛或辣等味，还有呈色、抑菌、抗氧化和调节人体机能等作用。1．香辛料的抗氧化防腐作用香辛料的抗氧化成分主要是其中的精油（挥发油）和酚类物质。迷送香含精油0．5％～2．0…     

从松节油制得的食用香料概况

松节油作为价廉、易得的天然香料，不仅可以从中分离出食用香料，还可以它为原料合成许多食用香料。本文主要对从松节油中得到的我国GB2760中允许使用的食用香料的香气特征和应用进行了介绍。     

食用香料香精纳微胶囊的研究现状及发展趋势

纳微胶囊技术已广泛应用于食用香料香精的包覆,可有效提高香料香精的稳定性和留香性。根据壁材种类的不同,分类介绍了食用香料香精纳微胶囊制备方法及其优缺点,总结了香料香精纳微胶囊在食品工业中的应用现状,并对食用香料香精纳微胶囊的发展趋势进行展望。     

中科院研究人员在云南发现胡椒新种

<正>研究人员在云南西双版纳傣族自治州发现一胡椒新种——麻根。相关成果已于近日发表在国际期刊《植物分类》上。据中国科学院昆明植物研究所实验师杨珺介绍,在云南西双版纳州的傣族、基诺族、哈尼族群众非常喜欢一种叫做"麻根"的香料植物,主要食用其茎或叶。香料植物专家程必强于1986年首次记录了该种;并在随后的专著中命名该种为"麻根",但却未对其进行详细描述,因此"麻根"一直是植物学上的存疑种。     

食用芳香醛类香料的防腐抑菌性能

食用芳香醛类香料是一类重要的食用香料,该研究首先采用滤纸片扩散法测定了我国食品添加剂使用标准中允许使用的30种食用芳香醛类香料分别对大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌和枯草芽孢杆菌4种受试菌的抑菌圈直径,结果显示,大多数食用芳香醛类香料具有抑菌性;然后采用二倍稀释法测定了它们的最小抑菌浓度和最小杀菌浓度,与山梨酸钾和苯甲酸钠相比,绝大数芳香醛类食用香料有较强的抑菌活性,其中水杨醛、苯丙醛、肉桂醛、2-呋喃丙烯醛对供试菌的抑菌效果最明显;最后简单地总结了食用芳香醛类香料的抑菌效果与其结构之间的关系。     

6 种食用香辛料基因组DNA提取方法比较

采用TIANGEN植物基因组DNA提取试剂盒法、TIANGEN DNAsecure新型植物基因组DNA提取试剂盒法、QIAGEN DNeasy plant kit法、Nucleospin? Food kit法、改良十六烷基三甲基溴化铵（cetyltrimethylammonium bromide,CTAB）法和十二烷基硫酸钠（sodium dodecyl sulfate,SDS）-CTAB法6 种方法对来自植物根、茎、叶、花蕾、果实及种子的19 种常见食用香辛料的DNA进行提取,并比较各方法的提取效果。结果表明,QIAGEN DNeasy plant kit法和TIANGEN植物基因组DNA提取试剂盒法所得DNA的聚合酶链式反应（polymerase chain reaction,PCR）扩增成功率最高,但QIAGEN DNeasy plant kit法提取的DNA质量浓度低,不利于后续研究。本研究建议将TIANGEN植物基因组DNA提取试剂盒法作为食用香辛料基因组DNA提取的优选方法,并用该方法进行市售香辛料粉的DNA提取。结果显示,所有市售香辛料粉的DNA质量浓度、纯度及PCR扩增效率均符合实验要求。表明TIANGEN植物基因组DNA提取试剂盒法适合食用香辛料DNA提取,而对于皮类及坚硬的食用香辛料应增加样品量及裂解时间。     

龟苓强化米线的研发

为了优选龟苓强化米线的原料配方和加工工艺,采用L9(34)正交试验法,以产品的烹煮品质、感官、复水率和加工效果等质量指标的综合评分为考察指标,研究了粉料含水量、食用玉米淀粉用量、食材提取浓缩物用量和香料粉末用量4个因素,对产品品质和加工效果的影响,结果表明,影响情况为:粉料含水量>食用玉米淀粉用量>食材提取浓缩物用量>...     

Digestive stimulant action of three Indian spice mixes in experimental rats

The present study examined the favourable influence of three spice mixes derived from a few commonly consumed spices of known digestive stimulant action on digestive enzymes of pancreas and small intestine, and on bile secretion and composition in experimental rats. The common ingredients of these mixes were coriander, turmeric, red chilli, black pepper and cumin, while the spice mix II additionally had ginger, and spice mix III contained onion. All the three spice mixes favourably enhanced the activities of pancreatic lipase, chymotrypsin and amylase when consumed during the diet. In addition, these spice mixes brought about a pronounced stimulation of bile flow and of bile acid secretion. Among the three spice mixes examined, spice mix III which is customized so as to include spices that are desirable from the point of view of stimulation of digestion, had the highest stimulatory influence particularly on bile secretion, bile acid output and the activities of pancreatic enzymes. While activities of pancreatic lipase, amylase and chymotrypsin were elevated by 40, 16 and 77%, respectively, the bile volume as well as the bile acid secretion were almost doubled in spice mix III treatment. The higher secretion of bile especially with an elevated level of bile acids and a beneficial stimulation of pancreatic digestive enzymes, particularly of lipase could probably be the two mechanisms by which these combinations of spices aid in digestion.     

香菇鸡肉低温火腿的研制

香菇是一种优质的食用菌,具有抗肿瘤、抗病毒、抗凝血、消炎等生理活性。试验以香菇和鸡肉为原料,通过单因素试验和正交试验对香菇鸡肉低温火腿进行了研制。得到的最佳配方为:香菇12%、淀粉12%、混合增稠剂0.6%、香辛料1.0%。     

离子液体催化合成食用香料乙酸辛酯的研究

乙酸辛酯是一种无色透明液体具有橙花、茉莉花和苹果香气的食用香料。实验利用微波辅助制备了离子液体1-丁基-3-甲基咪唑对甲苯磺酸盐([pmim]PTSA),并用红外光谱对其结构进行了分析表征。将[pmim]PTSA用于催化合成乙酸辛酯的反应中,考察了[pmim]PTSA的催化活性和离子液体用量、醇酸物质的量比、反应时间、离子液体重复使用等因素对酯化率的影响。结果表明:离子液体对该酯化反应有较好的催化活性。乙酸辛酯最佳合成条件为:离子液体用量15mL,n(辛醇):n(乙酸)=1.5:1.0,反应时间2.5h,酯化率达91.5%。反应结束后,产物乙酸辛酯与离子液体分层,倾倒即可分离。分离后的[pmim]PTSA蒸馏除水能重复使用,连续使用6次,催化活性不变。[pmim]PTSA是合成乙酸辛酯的良好催化剂。     

Antimicrobial activity of whey protein based edible films incorporated with oregano,rosemary and garlic essential oils

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Antimicrobial properties of spice extracts are well known, however their application to edible films is limited. In this study, antimicrobial properties of whey protein isolate (WPI) films containing 1.0–4.0% (wt/vol) ratios of oregano, rosemary and garlic essential oils were tested against Escherichia coli O157:H7 (ATCC 35218), Staphylococcus aureus (ATCC 43300), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (NCTC 2167) and Lactobacillus plantarum (DSM 20174). Ten millilitres of molten hard agar was inoculated by 200 μl of bacterial cultures (colony count of 1 × 10⁸ CFU/ml) grown overnight in appropriate medium. Circular discs of WPI films containing spice extracts, prepared by casting method, were placed on a bacterial lawn. Zones of inhibition were measured after an incubation period. The film containing oregano essential oil was the most effective against these bacteria at 2% level than those containing garlic and rosemary extracts (P < 0.05). The use of rosemary essential oil incorporated into WPI films did not exhibit any antimicrobial activity whereas inhibitory effect of WPI film containing garlic essential oil was observed only at 3% and 4% level (P < 0.05). The results of this study suggested that the antimicrobial activity of some spice extracts were expressed in a WPI based edible film.     

Anticarcinogenic properties of garlic: a review

Garlic is a popular spice added to several edible preparations and is a remedy for a variety of ailments. Epidemeological as well as laboratory studies have shown that garlic consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc. This article focuses on the general chemistry, metabolism, anticarcinogenic properties, mechanism of action behind the anticarcinogenic effects, functional foods based on garlic; and future areas of research. Garlic has been shown to metabolized into N-aceryl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about its anticarcinogenic effect through a number of mechanisms, such as the scavenging of radicals, increasing gluathione levels, increasing the activities of enzymes such as glutathione S-transferase, catalase, inhibition of cytochrome p4502E1, DNA repair mechanisms, prevention of chromosomal damage etc. Future research should standardize the dosage of garlic and type, ie., whether it should be taken fresh, cooked, or aged. The formulation of odorless functional foods with the retention of anticarcinogenic activity should be further studied.     

食用菌中甾醇物质抗炎活性研究概述

近年来,在天然产物中筛选具有抗炎作用药物的研究愈加深入。食用菌分布广泛,次级代谢产物丰富,在许多方面表现出良好的生理活性,从而引起了普遍的关注。文章对食用菌中具有抗炎活性的甾醇类物质的提取、测定、分离纯化及其抗炎作用的研究方法和作用机制进行了整理,以期为以后的相关研究提供参考。     

抗菌抗病毒性食药用真菌的选育

概括了食药用真菌抗茵抗病毒的特性和药理作用，以及国内外在该方面的研究情况，并介绍了利用原生质体融合技术和基因工程技术选育具有高效抗病作用的食药用真菌的方法原理。希望通过本文的介绍，能鼓励研究人员深入研究食药用真菌抗菌抗病毒的特性，并为其提供利用现代生物技术进行良种选育的新思路。