枇杷的营养及功能成分研究进展

枇杷具有丰富的营养价值，富含人体所需的多种营养成分，枇杷还具有极高的医疗价值，枇杷的果实、种子、花、叶了均可以入药，本文就枇杷的营养成分和医疗作用，枇杷的主要功能成分和现代药理，以及功能成分的提取、分离、纯化技术研究进展进行了综述，并对功能成分的利用前景进行了展望。     

乌饭树树叶中槲皮素的提取分离与鉴定

乌饭树是一种具有一定营养价值和保健功能的食品资源，其保健功能在许多资料中都有记载，但其主要功能性成分尚不清楚，作者对其树叶中色素的成分进行了初步分析，首次从中分离鉴定了槲皮素成分。     

甘薯活性成分的功能及提取方法研究进展

甘薯作为重要的粮食作物，可食用率较高，主要食用部分是甘薯根茎，且大多数有益成分集中在根茎中。甘薯含有多种活性成分，这使得甘薯具有药用价值及保健功能。本文概述了甘薯活性成分的功能，并着重阐述多糖和花青素这两种主要活性成分的功能及其提取加工方法，为甘薯相关的功能性食品及工业产品的开发提供参考。     

天然神经酰胺的研究与开发

综述了一种新兴的功能食品和化妆品活性成分神经酰胺，对其结构，功能和分析测定方法进行了评述，介绍了神经酰胺的提取方法及产品的开发，神经酰胺是一种附加值高和市场潜力大的一种活性成分。     

功能食品和面食品质改良

介绍了几种主要的功能食品，对功能成分的载体进行了分析，指出最好的功能成分载体是进入一日三餐的食品。对面食品质改良剂的品种进行了简介，并分析了目前面粉和面食添加剂使用中的主要问题，对通过面食品质改良实现营养的强化和功能化提出了建议，如过氧化钙代替过氧化苯甲酰，木聚糖酶的应用和某些具有防病、抗病功能添加剂的使用。     

佛手挥发油的研究进展

佛手挥发油是佛手中重要的生理活性成分．也是佛手香气的主要成分，本文叙述了国内外对佛手挥发油成分分析和药用功能研究的进展情况，并提出了应用佛手挥发油所具有的特殊的生理功能于药品、功能食品生产等方面的设想。     

食用菌的营养保健价值及功能食品的开发

食用菌具有很高的营养价值和医疗保健功能，食用菌类食品作为功能性食品有着广阔的开发前景和经济价值。本文介绍了食用菌的营养保健价值和功能成分，探讨了食用菌功能食品的开发利用。     

生理活性物质酪蛋白磷酸肽的功能及应用

生理活性物质酪蛋白磷酸肽的功能及应用冯凤琴，许时婴，王璋（无锡轻工大学食品科学与工程系，无锡，２１４０３６）自然界赋予很多食物以保健和治疗功能。由于我们在分子水平上对食物成分进行分析和测试的能力不断提高，因此，对食物成分的分子结构与功能的关系以及它们...     

基于网络药理学探究绿豆养生酒功能成分影响高脂血症的作用机制

研究旨在通过分析绿豆大曲养生酒中的功能成分，研究网络药理学研究养生酒中多功效成分的协同作用，阐明其在高脂血症中的作用机制。利用LC-MS对绿豆大曲养生酒中成分进行检测，并使用TCMSP平台对其成分进一步筛选，确定功能成分组合；通过获取活性成分与高脂血症的交叉靶点，即为绿豆大曲养生酒影响高脂血症的潜在靶点基因。利用Cytoscape3.7.1绘制绿豆大曲活性成分-靶点-疾病网络图，构建蛋白互作（PPI）网络，并对共有靶点进行GO注释和KEGG富集分析获得通路-作用靶点网络图。结果显示：通过成分鉴定及筛选，确定17种绿豆大曲养生酒的关键活性成分及52个潜在作用靶点；富集分析获取20条与高脂血症有关的信号通路，发现支链氨基酸和不饱和脂肪酸在脂质代谢上发挥着主要的作用，其主要通过影响甲状腺通路，发挥降低胆固醇、改善血脂的作用。绿豆大曲养生酒中的微量功能活性成分通过多成分-多靶点-多信号通路协同调控高脂血症。     

中国黄酒中营养成分与功能成分的研究进展

综述了中国黄酒的主要营养成分和功能成分,以及它们的主要生理作用。回顾了中国黄酒营养成分和功能成分分析检测方法,对将来营养成分和功能成分检测提出建议和展望,指出先进技术的应用,必将对中国黄酒营养成分与功能成分的研究起到决定性作用。     

沂州木瓜制罐加工工艺研究

沂州木瓜结果多、果实大,果肉厚,果胶丰富,肉质细腻,金黄芳香,酸味纯正,富含多种营养成分,具有极高的营养价值和食用保健价值。利用沂州木瓜资源,采用切条制罐工艺生产的沂州木瓜加工食品,风味独特,开发前景广阔。该文介绍了木瓜罐头产品的加工工艺流程和技术要点。     

沂州木瓜汁抗氧化、降血脂保健功能的研究

利用大白鼠进行动物实验,研究沂州木瓜汁的抗氧化、降血脂保健功能。实验结果表明:沂州木瓜汁能显著降低高血脂大鼠的血清总胆固醇、甘油三脂和低密度脂蛋白水平,减小动脉硬化指标,对大白鼠高脂血症和动脉硬化具有较好的预防作用;沂州木瓜汁还能显著降低高血脂大鼠的肝系数、肝脏总胆固醇和甘油三酯水平,缓解肝脏的脂肪病变;沂州木瓜汁能提高大鼠红细胞内SOD活力、降低红细胞中MDA含量、提高血液中GSH-Px活力,从而清除机体内的超氧阴离子,减少机体受自由基的攻击。      

木瓜的营养保健功能及其产品的开发研究

介绍了木瓜的营养价值与保健功能，对木瓜果酒、木瓜保健果醋、低糖木瓜果脯、木瓜果酱、低糖木瓜罐头、木瓜果肉饮料、木瓜保健软糖等产品的开发研究进行了概述。     

高能球磨处理对赣南脐橙全果原浆粒径和流变特性的影响

为了开发柑橘全果产品,降低全果原浆粒径,改善其流变特性,对柑橘全果粗浆进行球磨处理。以赣南脐橙为原料,经粗粉碎后球磨处理不同时间（0、30、60、90、120、150、180 min）,得到不同粒径的全果原浆,研究经球磨处理后赣南脐橙全果原浆的粒径和流变特性的变化。结果表明,球磨处理能有效降低全果原浆的粒径,球磨处理180 min后果浆平均粒径由110.00 μm下降到56.53 μm,整体下降了49%。随着球磨处理时间的延长,全果原浆越来越均匀细腻,且无团聚现象。球磨处理的赣南脐橙全果原浆体系随剪切速率的上升,剪切应力增大,而表观黏稠度下降,出现剪切稀化现象,是一种典型的假塑性流体,具有较好的黏弹性。与未经球磨处理的原浆相比,球磨处理60 min得到的赣南脐橙全果原浆黏稠度最高,凝胶状态最为稳定,适合加工为果酱类黏稠度较高的产品;而球磨处理30 min得到的原浆体系黏稠度最低,但流动性最佳,适合加工为果汁类流动性较好的产品。本实验为柑橘全果产品加工提供了参考依据。     

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

This study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded that pasteurization alters the strawberry pulp color. The impact of pasteurization and freezing method on the strawberry pulp pH, titratable acidity, and soluble solids variables is negligible. We tentatively identified 13 volatile compounds in fresh fruit and pulp, ethyl acetate, ethyl hexanoate, and linalool being the volatiles with the highest area percentage in the two products. The esters were predominant in both the fruit and strawberry pulp. Time is the most determining factor in modifying the strawberry pulp volatile profile, having an isolated effect on the increase of ethanol, ethyl butanoate, and linalool.

Practical applications

The strawberry is very used worldwide as raw material to different products, due to its color, flavor, and aroma. Thus, obtaining further information about the changes caused by processing and storage is of great importance for the food industry. This study shows the effect of simultaneous application of different processing techniques (pasteurization and freezing methods) on physicochemical variables and volatile profile of strawberry pulp over prolonged storage. Significant and unpublished results involving color, pH, acidity, soluble solids, and volatile compounds of strawberry frozen pulp over storage period are presented and may be applied for food industry to keep the pulp quality.     

液态深层发酵型木瓜果酒的发酵工艺研究

以云南药木瓜为原料,安琪高活性干酵母为菌种,采用液态深层发酵酿制木瓜果酒。研究分析了温度、酵母接种量、加糖量、初始酸度、发酵时间对产酒发酵的影响。确定了木瓜果酒酿制的工艺参数为:温度28℃、接种量0.3g/100mL、初始酸度(以柠檬酸计)2.3 g/100 mL、加糖量15%、发酵时间4 d,发酵率达到66.7%。在该工艺条件下发酵,酵母菌在发酵第3天达到对数生长期。酿制出来的木瓜果酒颜色金黄,澄清透亮,酒味浓郁,酒体丰满,同时具有木瓜的特殊清香味。     

DEVELOPMENT OF A SWEETENER FROM BLACK PLUM (VITEX DONIANA) FRUIT

The Black plum (Vitex doniana) fruit was studied in respect of the chemical composition of its edible pulp, and syrup produced by concentration of extracted juice. Organoleptic evaluation was also conducted on the developed syrup. The results show that the edible pulp of the fruit is acidic (PH 5.20), high in moisture (67.9%), sucrose (12.5%) and reducing sugar (7.3%), and fairly rich in vitamin C (28.5 mg/100 g). Temperature of water used for extracting juice from the pulp correlated positively with soluble solids (r=0.86), titratable acidity (r=0.91) and negatively with vitamin C (r=?0.61). The syrup contained higher reducing sugars (51.7%), lower moisture (25.0%), but similar sucrose (12.9%) content compared to the pulp. The soluble solids of the extracted juice and consequently the yield of the syrup varied with water temperature. An optimum temperature of 80°C gave 20% (w/w) syrup per pulp. The syrup compares favorably with sucrose in sensory properties in model foods.     

喷雾干燥速溶香蕉粉制备工艺研究

从全利用香蕉可食部分出发研究喷雾干燥法制备速溶香蕉粉的工艺,主要研究了干燥前果汁的浓缩与调配。酶处理后的香蕉果浆经离心分离,上清液喷雾干燥制备速溶香蕉粉。以含水量、吸湿性、溶解性、粒径、颗粒微观结构为指标考察麦芽糊精DE值、添加量、果汁浓度及抗结剂对喷雾干燥产品的影响,得到最佳工艺为:果汁浓缩至20°Brix,添加0.6(kg/kg香蕉固形物)DE15～20麦芽糊精,0.015(kg/kg香蕉固形物)SiO2。     

Chemical Evaluation of Musa ‘Bhimkol’ as a Baby Food

The edible pulp of Musa ‘Bhimkol’ was analysed for certain organic compounds and mineral nutrients at two stages of development of the fruit to evaluate it as a baby food. Energy value and carbohydrate concentration increased substantially as the fruit ripened so that 16.8% of the energy requirement (recommended daily allowance, RDA) for six-month-old infants would be met by 100 g of the fresh pulp. Although vitamin C content decreased at maturation, 7% of the RDA would be provided by 100 g fresh pulp. The fruit was found to be very rich in macro- and micronutrients, and 100% of the six-month infants RDA for K, Mn, Zn and Se would be satisfied with 100 g of fresh pulp. This amount of pulp would also provide 86%, 57%, 24% and 12% respectively of the Mg, Cu, Fe and P RDA. P and Mg were found to be more highly concentrated in the ripe than in the unripe fruit whereas the reverse was the case for Ca and Se. Aspartic acid, glutamic acid and leucine were the major amino acids in the ripe fruit and respectively constituted 13.1, 12.5 and 7.9%, of the total. The concentration of essential and non-essential amino acids was much higher than that in a commercial banana. Twelve of the 17 amino acids analysed were more concentrated in the mature compared with the green fruit, and 11 of these were an order of magnitude higher than in M paradisiaca L banana. The results of the present study demonstrate that Musa ‘Bhimkol’ is a nutritious baby food.     

含纤维果蔬饮料的生产技术

介绍了并讨论以柑桔，胡萝卜，蕃茄等水果蔬菜为原料生产含果蔬食物纤维饮料的生产工艺与设备。主要介绍混浊型果蔬饮料，清爽型果蔬饮料及其加工方法。