强化褪黑素牛奶的30天老鼠喂养试验

本试验对强化褪黑素超高温牛奶(褪黑素含量:3 mg/250mL)进行老鼠30 d喂养试验。试验样的大鼠经0.96、1.92和3.83 g/kg BW剂量试验样灌胃的30 d后,大鼠血常规、血液生化指标正常,病理学检查也均未见异常。因此,试验样的30 d喂养试验是安全可靠的。     

亚麻籽油中药软胶囊的急性毒性试验和遗传毒性试验研究

通过亚麻籽油与中药天然产物复配得到了一种具有缓解视疲劳作用的软胶囊,并对该样品进行了急性毒性试验和遗传毒性试验研究。结果表明,急性毒性试验中,最大灌胃剂量高达17.3g/kgBW;Ames试验、小鼠骨髓细胞微核试验和精子畸形试验结果均为阴性。因此,亚麻籽油中药软胶囊属无毒级,无致突变作用。     

酰化茶多酚的急性毒性与遗传毒性试验研究

目的:评价酰化茶多酚作为食品抗氧化剂的毒理学安全性。方法:按照我国卫生部《食品安全毒理学评价程序和检验方法规范》的要求进行小鼠急性经口毒性试验与遗传毒性试验(Ames试验、小鼠骨髓细胞微核试验、小鼠精子畸形试验)的毒理学研究。结果:该酰化茶多酚对雄性ICR小鼠的急性经口毒性半致死剂量(LD50)为3.69g/kg,雌性小鼠急性经口LD50为6.81g/kg,根据急性毒性分级标准的规定,该受试物属低毒级;而三项遗传毒性试验结果均为阴性。结论:在本实验条件下,酰化茶多酚的小鼠急性经口毒性属低毒级,未见遗传毒性作用。     

芹菜素的急性毒性、遗传毒性及亚慢性毒性试验研究

目的 研究芹菜素的安全性,为其合理开发利用提供科学依据.方法 根据《食品安全性毒理学评价程序和方法》,进行了芹菜素急性毒性试验、小鼠骨髓微核实验、Ames试验、小鼠精子畸变试验、大鼠90天喂养试验.结果 芹菜素大鼠急性毒性的MTD大于8 g/kg BW,遗传毒性试验结果为阴性,未见芹菜素对大鼠体重、摄食量、食物利用率、血常规、血生化、尿常规有生物学意义的影响.芹菜素对大鼠脏器无明显影响.结论 芹菜素属实际无毒物,无遗传毒性,芹菜素的大鼠90天喂养实验的NOAEL为8 g/kg BW.     

赤霉素GA3急性毒性和遗传毒性

目的：研究赤霉素GA3的急性毒性和遗传毒性,为合理使用赤霉素以及赤霉素残留限量标准的制定提供参考。方法：采用最大剂量耐受法测定赤霉素GA3的急性毒性,采用蚕豆根尖细胞微核实验、小鼠骨髓细胞微核实验和小鼠精子畸形实验测定赤霉素GA3的遗传毒性。结果：给昆明种小鼠经口灌胃赤霉素GA3,LD50＞15 000 mg/kg;赤霉素GA3在质量浓度为0.1～2.0 mg/L范围内时,蚕豆根尖细胞微核率呈上升趋势,与阴性对照组相比均存在极显著差异,且微核指数均＞1.5;7.5 g/kg赤霉素GA3对雌、雄小鼠的骨髓细胞微核率分别为7.47‰、7.07‰,小鼠精子畸形率为5.47%,与阴性对照组相比均存在极显著差异（P＜0.01）。结论：赤霉素GA3的急性毒性虽然比较低,属于无毒级,但是在较高剂量条件下对植物细胞、动物的体细胞与生殖细胞均具有遗传毒性,应尽快制定赤霉素GA3使用限量标准。     

杜香熊果酸提取物的急性毒性和遗传毒性研究

目的：研究杜香熊果酸提取物的急性毒性和遗传毒性。方法：采用霍恩氏法小鼠经口急性毒性实验考察杜香熊果酸提取物的急性毒性,采用小鼠骨髓嗜多染红细胞微核实验、小鼠骨髓细胞染色体畸变实验考察杜香熊果酸提取物的遗传毒性。结果：霍恩氏法小鼠经口急性毒性实验测得LD50 为9.26g/kg。杜香熊果酸提取物高、中、低剂量组骨髓嗜多染红细胞微核发生率(‰)分别为2、2、1.8,与正常组比无显著差别(p>0.05),与阳性对照组比有显著差别(p<0.05)。杜香熊果酸提取物高、中、低剂量组染色体畸变率(%)分别为1.2、1.2、1.0,与正常组比无显著差别(p>0.05),与阳性对照组比有显著差别(p<0.05)。结论：杜香熊果酸提取物为低毒物质,在小鼠体内未见遗传毒性。     

木薯蚕蛹的急性毒性与遗传毒性

对木薯蚕蛹的急性毒性和遗传毒性进行研究。采用急性毒性试验和遗传毒性试验,其中遗传毒性试验包括蚕豆根尖微核试验、小鼠骨髓微核试验和小鼠精子畸形试验。结果表明:在急性毒性试验中,木薯蚕蛹的最大耐受剂量16g/kg獉bw,属无毒物质;遗传试验表明,与阴性对照相比,浓度在250mg/mL以上的木薯蚕蛹溶液可以极显著增加蚕豆根尖微核率(P0.01);木薯蚕蛹溶液的剂量为5g/kg獉bw和2.5g/kg獉bw时,可以分别显著性增加雄性和雌性小鼠的骨髓微核率(P0.05);剂量为5g/kg獉bw时,可以极显著增加雄性小鼠的精子畸变率(P0.01)。木薯蚕蛹在试验条件下未观察到急性毒性,在高剂量时有遗传毒性。     

微孔草籽油软胶囊急性经口毒性试验和遗传毒性试验

系统研究微孔草籽油软胶囊的安全性,对微孔草籽油软胶囊进行急性经口毒性试验和遗传毒性试验(包括精子畸形试验,骨髓细胞微核试验,Ames试验)。结果表明:微孔草籽油软胶囊急性毒性最大耐受剂量(MTD)为18 g/kg,属于无毒级;遗传毒性试验结果均为阴性。根据其急性经口毒性试验、遗传毒性试验结果,可以进行下一阶段的毒性试验。     

辅酶Q10软胶囊的急性毒性和遗传毒性研究

目的:研究辅酶Q10软胶囊的急性毒性和遗传毒性,为辅酶Q10的进一步开发利用提供安全依据。方法:应用小鼠急性经口毒性试验、Ames试验、小鼠骨髓嗜多染红细胞微核试验和小鼠精子畸形试验对某种辅酶Q10软胶囊的毒性进行试验观察。结果:该辅酶Q10软胶囊对雌雄小鼠LD50均大于10 000mg/kg.bw,属实际无毒物质;Ames试验中受试物各剂量组回变菌落数均未超过自发回变菌落数的2倍,亦无剂量-反应关系,结果为阴性;小鼠骨髓嗜多染红细胞微核试验和小鼠精子畸形试验中各剂量组微核率、精子畸形率与阴性对照组之间无显著性差异(P0.05),而环磷酰胺阳性对照组与阴性对照组之间有极显著性差异(P0.01),证明试验结果均为阴性。结论:本次试验条件下,该辅酶Q10软胶囊属实际无毒级,未显示有急性毒性和遗传毒性作用。     

芦蒿总黄酮提取物的急性毒性及遗传毒性

目的：研究芦蒿总黄酮提取物的安全性。方法：采用急性毒性实验、小鼠骨髓细胞微核实验、小鼠精子畸形实验、小鼠骨髓染色体畸变实验和Ames试验,观察芦蒿总黄酮提取物的急性毒性和遗传毒性作用。结果：芦蒿总黄酮提取物急性毒性的LD50＞10 g/kg,遗传毒性实验为阴性。结论：在本实验条件下,未观察到芦蒿总黄酮提取物对小鼠有急性毒性及遗传毒性作用。     

杞茸酒的急性毒性、遗传毒性试验研究

研究杞茸酒的急性毒性和遗传毒性。采用小鼠急性经口毒性试验、Ames试验、小鼠骨髓嗜多染红细胞微核试验和小鼠精子畸形试验对杞茸酒进行常规安全性实验分析。急性经口毒性实验结果表明,雌雄小鼠经灌胃给予增强免疫力保健酒,其LD50大于107.5ml/kg,表明该样品属无毒级。Ames试验、微核试验和精子畸形试验结果均为阴性,表明该样品未见遗传毒性作用。杞茸酒在人体推荐摄入剂量0.833m L/kg BW/d范围内是安全可靠的。     

祛斑保健品急性毒性和遗传毒性试验研究

研究祛斑保健品的急性毒性和遗传毒性。采用小鼠急性经口毒性试验、Ames试验、小鼠骨髓嗜多染红细胞微核试验和小鼠精子畸形试验对祛斑保健品进行常规安全性实验分析。急性经口毒性实验结果表明,雌雄小鼠经灌胃给予祛斑保健品,其最大耐受剂量(MTD)均大于15g/kg,该样品属无毒级。Ames试验、微核试验和精子畸形试验结果均为阴性。祛斑保健品在人体推荐摄入剂量3.6g/d范围内是安全可靠的。     

国内外强化液体乳制品简介

强化的乳制品由于能补充人们日常营养素摄取量的不足，因此深受广大消费者的欢迎。但与国外同类产品相比，国内在产品的品种上需进一步丰富，在产品的质量上需进一步提高。     

The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL-Methionine

SUMMARY— The nutritive value of infant foods (prepared from buffalo milk) containing 10%, 12.5% and 15% protein and fortified with DL-methionine has been studied in experiments with albino rats. The mean weekly growth rate of rats receiving milk food II (10% protein and 20% fat) and fortified with DL-methionine was of the same order as those obtained with milk foods containing 12.5%, 15%, 22% and 26% protein. Milk food II containing 10% protein (not fortified with DL-methionine) promoted significantly less growth than the same food fortified with DL-methionine and other milk foods containing 12.5% to 28% protein.
The protein efficiency ratio of the milk food fortified with DL-methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL-methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost.     

可可豆奶的研制

介绍了中国的传统饮料——豆奶配以可可粉，通过使用多种乳化剂和分散剂解决沉淀严重等问题，研制出了营养丰富、风味独特的可可豆奶。     

Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk Powder

ABSTRACT: The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143°C for 6 s and heated at 85°C for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for ≥ 1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.     

Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk

Fortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C-PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C-PER (2.50) of ANRC-casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.     

甘氨酸螯合铁纳米脂质体对铁强化牛奶氧化稳定性和感官质量的影响

研究了以甘氨酸螯合铁纳米脂质体作为铁强化剂对牛奶氧化稳定性和感官质量的影响。通过反相蒸发法以蛋黄卵磷脂为主要壁材制备出了具有良好球形结构和均匀粒径分布的甘氨酸螯合铁纳米脂质体,将其加入牛奶中进行铁强化。分别用硫代巴比妥酸法、色差分析、粘度测定和浊度测定对牛奶铁强化前后及其贮藏期间的氧化稳定性和感官质量进行评价。结果表明:与以硫酸亚铁和甘氨酸螯合铁作为铁强化剂相比,以甘氨酸螯合铁纳米脂质体为铁强化剂的强化奶的脂质氧化程度更低,组织状态更稳定。