小麦制麦工艺研究

初步研究了小麦制麦工艺,探索出了适合小麦制麦的短浸长断,间歇喷淋的浸麦方法,浸麦度控制在41%-43%;先低温后高温发芽6天;干燥分三个阶段进行。发芽过程中生石灰、甲醛的使用对杀菌、促进发芽、抑制根芽生长起到重要作用。     

小麦籽粒在制麦过程中碳水化合物降解趋势的研究

以小麦品种扬麦13和皖麦38为研究对象,以啤酒大麦为对照,通过微型制麦工艺(断水浸麦方式、降温式发芽、低温干燥绿麦芽),较为系统的分析了制麦过程中小麦籽粒淀粉降解的趋势,讨论小麦品种的制麦特性以及淀粉降解的机理.结果表明,制麦过程中淀粉含量和直链淀粉含量下降较为缓慢;还原糖的含量变化总体为上升趋势;β-葡聚糖含量下降速度较快,且在发芽结束后小麦样品的β-葡聚糖含量小于啤酒大麦;戊聚糖含量在发芽的前3天内呈下降趋势,但发芽第4天有较大程度的增长,发芽结束后小麦样品中的戊聚糖含量小于啤酒大麦;浸出物在发芽初期以较高速度增加,在发芽后期上升较为缓慢;黏度在制麦中变化幅度较小,呈逐渐下降趋势;通过电子扫描电镜观察淀粉颗粒在制麦过程中的变化发现,小麦麦芽的胚乳结构越来越疏松,在发芽前期只要是蛋白质和大颗粒淀粉的降解,在发芽后期小颗粒淀粉的降解速度较快.由结果可知,小麦和啤酒大麦在制麦过程中碳水化合物的变化有较大差异;小麦发芽结束后除β-葡聚糖含量、戊聚糖含量小于啤酒大麦,其他指标均高于啤酒大麦;β-葡聚糖和戊聚糖含量不是造成小麦麦芽汁具有较高黏度的主要原因.     

啤酒用小麦发芽期间三种胚乳降解酶的研究

对啤酒用小麦发芽期间α－淀粉酶、β－淀粉酶和蛋白酶活力的变化情况进行了研究。三种酶的活力在发芽期间都有明显的增长，逐渐达到峰值而趋于稳定。主要制麦条件，如发芽温度、浸麦水温度、浸麦方式等，对这一过程有显著的影响，但影响程度及作用机制不同。     

制麦工艺对SN1391小麦麦芽质量的影响

以小麦SN1391为试材,采用三因素三水平正交实验设计,研究浸麦度(40%～48%)、发芽温度(12～20℃)及焙焦温度(78～83℃)对麦芽质量的影响。通过对成品麦芽指标的分析,发现浸出物含量受制麦工艺参数影响不大;糖化力、糖化时间、α-AN含量、库尔巴哈值、麦芽β-葡聚糖含量、麦汁粘度受工艺参数影响较大;提高浸麦度与发芽温度,降低焙焦温度可以降低成品麦芽中β-葡聚糖的含量和麦汁粘度。以糖化力为主要指标时,对糖化力影响的主次因素顺序为:发芽温度>浸麦度>焙焦温度;得到最佳制麦工艺参数为:浸麦度47%～48%、发芽温度为18～20℃、焙焦温度为80～81℃。     

小麦籽粒在制麦过程中胚乳降解酶活性变化的研究

为揭示和探讨小麦籽粒在制麦过程中酶活变化的规律,以小麦样品为研究材料,以啤酒大麦品种为对照,采用断水浸麦方式和降温发芽工艺,分析小麦和啤酒大麦籽粒在制麦过程中淀粉酶、蛋白酶、β-葡聚糖酶、极限糊精酶活性的变化规律。结果表明:小麦籽粒在制麦过程中α-淀粉酶活力在发芽中不断增长,并在发芽第3天后快速增长;β-淀粉酶和总淀粉酶的活性变化趋势与啤酒大麦相同,均在发芽第4天达到峰值后下降,而β-淀粉酶活性水平高于α-淀粉酶;β-葡聚糖酶活力一直保持上升趋势;蛋白酶和极限糊精酶的活力在发芽第4天达到峰值后开始下降。啤酒大麦的蛋白酶、β-葡聚糖酶、极限糊精酶的活力在发芽期间一直处于上升趋势,并且在发芽结束后酶活还保持较高的水平;小麦籽粒在发芽后其淀粉酶活力较啤酒大麦高。小麦和啤酒大麦在发芽中的酶活变化有较大的差异;发芽小麦的酶活水平可作为制定合理制麦工艺的重要依据,发芽至第4天的酶活都能保持较高水平。     

秸秆／棉用作发芽基质的工艺探究

分析探讨了不同秸秆、棉发芽基质对种子发芽的影响,以“皖麦33”为供试品种,分析不同工艺参数发芽基质的小麦发芽率,得出化学粘合法加工的含秸秆率为70％、面密度1500g/m2、厚度9cm的基质更适合小麦发芽,为利用培养基种植植物的进一步研究提供基础理论参考。     

小麦麦芽制麦过程中酸感物质的变化

为了能够更好地了解小麦麦芽在不同制麦阶段酸感物质的变化,为小麦麦芽制麦工艺的优化提供技术参考,本研究选取琥珀酸、乙酸、柠檬酸、苹果酸和乳酸作为酸感物质的代表,按照微型制麦工艺对样品进行制麦操作,采用高效液相色谱~（HPLC）对不同制麦时间的酸感物质进行检测分析,结果发现：小麦在发芽期间,总酸感物质含量逐渐升高;苹果酸在整个制麦过程一直处于动态平衡过程中;乙酸、乳酸、柠檬酸和琥珀酸都随时间逐渐升高,较小麦分别增加了11．2倍、6．1倍、7．0倍、4．7倍,且都在发芽阶段时大量增加。     

小麦麦芽生产工艺探讨

主要就生产白啤酒（Weizen Beer）所使用的主要原料，小麦麦芽的加工3个阶段：浸麦、发芽、干燥工艺过程所涉及到的问题进行试验和探讨，以促进小麦麦芽和白啤酒的质量提高。     

制麦工艺对燕麦麦芽营养品质的影响

以我国裸燕麦为研究对象,以燕麦在发芽前后植酸质量分数、β-葡聚糖质量分数及蛋白质体外消化率为考察指标,通过单因素和正交试验,研究浸麦温度(11～19℃)、发芽温度(11～19℃)及发芽时间(2～6d)对上述营养指标的影响。结果表明,浸麦温度对植酸质量分数、β-葡聚糖质量分数及蛋白质体外消化率没有显著影响,而发芽时间越长、发芽温度越高,燕麦中植酸和β-葡聚糖质量分数则越低;蛋白质体外消化率随着发芽时间的延长而升高,发芽温度对其影响不显著。通过优化试验得出的最佳制麦工艺:采用浸麦工艺(浸麦6h→休止10h→浸麦4h→休止7h→浸麦3h→休止1h),浸麦温度14℃进行浸麦,15℃发芽4d。在此条件下制麦燕麦中植酸质量分数下降了42.8%,而蛋白质消化率上升了142.1%,燕麦的营养品质有所改善。     

影响麦芽溶解度的关键制麦参数及参数优化

麦芽溶解度是衡量麦芽酿造性能的重要指标,针对影响该指标的关键制麦参数即浸麦度、发芽温度、凋萎温度、干燥温度,以进口大麦为原料,进行了单因素试验,并分别采用荧光染色法和冷场发射扫描电子显微镜观察麦芽胚乳溶解情况来确定麦芽溶解度。并在此基础上采用响应面设计优化制麦工艺。结果表明,各因素对麦芽溶解度影响程度的大小顺序为B(发芽温度)D(干燥温度)C(凋萎温度)A(浸麦度)。优化制麦工艺条件为:浸麦度为46%,发芽温度为16℃,凋萎温度为48℃,干燥温度为78℃。优化制麦工艺后,麦芽溶解度从81%提高到87%。     

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