热水与超声波提取鹿角灵芝多糖工艺比较研究

为比较超声波和热水提取鹿角灵芝多糖的得率,为工业化生产提供依据,以鹿角灵芝为材料,采用热水和超声波法提取其中的灵芝多糖,并通过单因素和正交试验研究提取温度、提取时间、超声波功率、料液比对多糖提取效果的影响,确定热水与超声波提取鹿角灵芝中多糖的最佳提取条件,并且比较最佳提前条件下两种提取方法的多糖得率。结果表明,热水提取鹿角灵芝多糖的最佳条件为温度90℃,时间2h,料液比1：30,多糖提取率为0.63％;超声波提取鹿角灵芝多糖的最佳条件为温度80℃,时间1.5h,功率360W,料液比l：25,多糖提取率为0.87％;超声波提取率是热水提取率的1.37倍。超声波辅助可以提高鹿角灵芝多糖的提取率。     

长枣多糖水提工艺参数的响应面分析及优化

为确定长枣多糖水浸提的最佳工艺条件,以粗多糖得率为指标,利用响应面法分析优化水提工艺参数.结果表明,料液比1∶11(m∶V),提取时间5 h,提取温度90 ℃时长枣多糖的得率最高.该条件下粗多糖得率为8.02%.     

超微粉碎对黑木耳多糖提取率的影响

通过酸法（柠檬酸一柠檬酸钠缓冲液）提取黑木耳多糖，并比较粗粉和超微粉多糖的提取率，分别通过正交试验确定了黑木耳粗粉与超微粉多糖的最佳提取因素。粗粉：液料比为110，时间为5．5h，温度为90℃，pH值为5．5；微粉：温度为85℃，时间为4．5h，液料比为160，pH值为6。粗粉和超微粉多糖经过纯化冻干后得率分别为12．12％和15．78％。     

灵芝孢子粉废料中粗多糖提取工艺的研究

为探究脱油后灵芝孢子粉废料的再利用价值,对其中的粗多糖的提取工艺进行优化。以单因素实验结果为基础,以液料比、提取温度、提取时间为自变量,粗多糖得率为响应值,采用Box-Behnken实验设计方案,研究各自变量及其交互作用对粗多糖得率的影响,提取温度与液料比、提取温度与提取时间交互作用较明显,液料比与提取时间交互作用相对不明显;并确定灵芝孢子粉废料粗多糖提取的理论最佳条件为液料比25.00∶1,提取温度100.00℃,提取时间3.00 h,在此条件下粗多糖理论得率达13.320%。实际提取条件为液料比25∶1,提取温度100℃,提取时间3 h,实测值为13.204%,理论值与实测值误差小于1%。利用响应面方法优化的工艺参数可用于灵芝孢子粉废料粗多糖的提取,获得最大得率。     

超声波法与传统热水法提取灵芝多糖的比较研究

以灵芝多糖为研究对象,采用单因素分组实验法对灵芝多糖提取工艺(热水法和超声波提取法)进行了初步探讨,比较了料液比、温度、提取时间、粒度等因素对多糖提取率的影响。其中传统热水提取法的最佳工艺条件为料液比1∶20,浸提温度90℃,提取时间2h,粒度80目;超声波法提取灵芝多糖的最佳工艺条件:料液比为1∶15,提取温度为60℃,超声时间25min,粒度为60目。超声波法与传统热水法相比,提取时间缩短3/4,多糖提取率提高30%以上。     

油菜花粉多糖提取工艺条件研究

对油菜花粉多糖的提取工艺进行研究。探讨浸提次数、时间、料液比和温度对多糖得率的影响,在单因素试验的基础上,通过正交试验确定最佳提取工艺条件。结果表明:温度对多糖得率的影响最大,其次为提取时间、次数,料液比的影响最小。油菜花粉多糖提取的最优条件为1:4的料液比,90℃水浴条件下,浸提4次,每次浸提4h,其水溶性多糖提取率达1.450%。     

五味子醇提残渣中多糖的提取工艺研究

研究工业五味子醇提残渣中多糖的提取工艺.以多糖得率为考察指标,在单因素实验结果的基础上,进行正交实验设计,考察料液比、温度、时间对多糖得率的影响.结果:温度是影响粗多糖得率的重要因素,水提法最佳工艺为料液比1:14,温度100℃,时间6h,提取2次,此条件下五味子多糖的得率为11.52%,粗多糖样品中多糖含量为44.46%.结论:该提取工艺的多糖得率较高,可用于五味子醇提残渣中粗多糖的提取.     

超声波辅助提取芡实多糖条件优化

建立超声波法辅助提取芡实多糖的最佳提取工艺.采用单因素考察和正交试验,以芡实多糖得率为指标,对水提液料比(A)、水提时间(B)、水提温度(C)、超声时间、超声温度进行优选研究,并与传统热水浸提法作比较.影响芡实多糖的提取率的主次关系依次为水提时间>水提温度>水提液料比.最佳提取工艺为超声时间20min,超声温度60℃,水提液料比1:35(g/mL),水提时间5h,水提温度80℃.试验优选的超声辅助提取法多糖提取率高,优于传统热水浸提法.     

银杏外种皮粗多糖提取工艺研究

目的:研究银杏外种皮中粗多糖的水提最优工艺。方法:采用苯酚-硫酸法测定多糖含量,以多糖提取率为考察指标,在单因素试验结果的基础上,进行正交试验设计,考察料液比、温度、时间等因素对提取率的影响。结果:温度是影响粗多糖提取率的重要因素。水提法最优工艺条件为温度100℃、时间1h、料液比1:12、提取次数3次,此条件下多糖提取率达95.09%,粗多糖得率为23%。结论:该提取工艺的多糖提取率高,可用于银杏外种皮中粗多糖的提取。     

荸荠多糖提取条件研究

在单因素试验基础上设计L9(33)正交试验,研究不同料液比、提取时间、提取温度对荸荠多糖得率的影响,筛选出最佳提取工艺。结果表明:影响荸荠多糖提取率的主次关系依次是料液比、提取时间、提取温度。荸荠多糖最佳提取工艺为:固液比1∶30 g/m L,浸提时间3 h,提取温度80℃,在此工艺条件下,荸荠多糖的得率为1.78%。     

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