早籼稻谷生料发酵生产酒精的工艺研究

摘要：在发酵液中添加钙、镁、锌离子可以提高淀粉出酒率，使发酵液中的残总糖明显下降。实验表明，利用早籼稻谷生料发酵生产酒精，最佳发酵温度为32℃，最佳pH为4，最佳发酵时间为120h，在最佳条件下发酵，酒分达到9．3％(v／v)，残总糖为1．08％，淀粉出酒率为53．64％。     

应用植酸酶提高玉米酒精出酒率的研究

探讨了在玉米原料酒精发酵醪中添加植酸酶对酒精发酵的影响。在玉米原料酒精发酵醪中添加15u／g原料的微生物植酸酶，发酵成熟醪中酒精分和磷含量可达10．10％(v／v)和518．84μM，分别比对照提高5．54％和8．31％；原料出酒率可达39．81％，比对照提高6．96％。     

芒果保健果醋的研制

苹果醋是以新鲜苹果为原料，经液体深层发酵而成的优质调味品。经过对酒精发酵和醋酸发酵的研究，得到苹果醋的最佳生产工艺。酒精发酵6d，酒精度达到8．0％（v／v）。醋酸发酵采用液体深层发酵，最终总酸达4．60％。成品含有丰富的有机酸、氨基酸、维生素和矿物质，是一种集营养、保健于一体的时尚调味品。     

苹果醋生产工艺的研究

苹果醋是以新鲜苹果为原料，经液体深层发酵而成的优质调味品。经过对酒精发酵和醋酸发酵的研究，得到苹果醋的最佳生产工艺。酒精发酵7d，酒精度达到5．06％(v／v)。醋酸发酵根据情况而异，分别采用静置发酵、摇床发酵和发酵罐发酵，最终总酸达6．40％。成品含有丰富的有机酸、氨基酸、维生素和矿物质，是一种集营养、保健于一体的时尚调味品。     

耐温型酒精浓醪发酵酵母菌的选育

通过UVB照射培养和热冲击处理，成功地选育到一株36℃下在含16％（v／v）酒精的培养基中生长良好，三角瓶发酵酒精度达到14．3％（v／v）的耐酒精和耐温的酵母菌株UV-7-36-12-17菌。其最佳发酵条件：原料加水比1：2．2；糖化酶用量125u／g原料，60℃糖化30～60min；接种量8％～10％；摇床转速70～96r／min；发酵顶温34～36℃．发酵周期72h。     

猴头菇醋酿造工艺的研究

以猴头菇为原料，经过猴头菇菌丝体发酵、酒精发酵和醋酸发酵等，将原料中的有关物质转化成食用菌保健醋中的有效成分，从而生产出猴头菇醋，醋中富含氨基酸及真菌多糖，具有一定的保健功能。实验确定了最佳发酵条件，酒精发酵温度为30℃，接种量为5％，发酵时间为3d；醋酸发酵温度为33℃，接种量为10％，空气流量为1：0．2（v／v），发酵时间为7d。     

应用浓醪发酵技术推动酒精行业科学发展

高浓度酒精发酵始于20世纪70年代,主要以可再生资源粮食或植物纤维为原料,采用连续发酵,最终酒精浓度可达16％(v／v)左右,实验室小麦粉高浓发酵可达21％(v／v),淀粉利用率达90％以上,发酵时间在50～70h。在蒸煮工艺方面对低温蒸煮、中温蒸煮及生料发酵作了探索。浓醪发酵的料水比为1：2．8～3．2。安琪酵母股份有限公司研究开发的安琪超级耐高温酿酒高活性干酵母已形成生产力,并投入大生产使用,其发酵结束时醪液的酒精浓度可达到14％～17％(v／v)。国内外在实验室筛选分离的酒精酵母,有的产酒精浓度可达20％(v／v)左右,但大都尚未形成生产力。酒精浓醪发酵技术是一个方向,对生产企业提高效益,节约能源,保护环境将有积极的促进作用。应以科学发展观为指导,大胆采用酒精浓醪发酵技术,大力推进酒精行业的科技进步,促进酒精产业的健康发展。     

香瓜醋酸发酵保健饮料的研究

为开发利用我国的香瓜资源，对香瓜醋酸发酵保健饮料的酿制工艺以及调配工艺进行了研究。通过拟水平均匀试验优选出醋酸发酵的最佳工艺条件：酒精发酵的最优条件为：接菌种量10．16％，温度30．62℃，表观糖度20．23OBx；醋酸发酵的最优条件为：接菌种量为10％，温度29．04℃，酒精度为（v/v）7．015％。通过正交试验优选出最佳的醋酸发酵保健饮料调配方案：香瓜醋250mL／L，香瓜汁50mL／L，甜赛糖-102％，低聚果糖5％。所得的饮料具有清爽宜人、酸甜可口、营养丰富等特点。     

"克菌灵"在玉米酒精生产中的应用研究

在玉米酒精生产中添加克菌灵可抑制杂菌生长。在发酵前期加入,最佳使用量为6mg／L,酸度可降低0．2,酒精度可提高0．4％（v／v）,原料出酒率提高0．9％。     

灰树花乳饮料生产工艺的研究

将脱脂乳和灰树花为原料提取的菌汁相混合，经杀菌后接种双歧杆菌与普通乳酸菌发酵、再经调配后制成乳饮料，通过试验确定最佳工艺条件及配方：灰树花菌汁：脱脂牛乳=2：1（v／v），采用婴儿双歧杆菌为双歧发酵菌种，42℃发酵20h；混合发酵的最佳工艺条件为：普通乳酸菌添加量为3％，41℃混合发酵3h；添加海藻酸钠0．06‰、CMC0．08‰、果胶．05‰的复合稳定剂，蔗糖5％，混合发酵液40％，饮料的酸度（用柠檬酸调酸）为pH4．2，产品酸甜适中，具有灰树花独特的清香。     

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