紫苏资源综合利用技术的中试生产研究

为促进紫苏资源高效利用新技术的推广应用和产业化发展,采用紫苏籽脱皮、低温压榨制油、紫苏叶提取天然色素、黄酮类化合物及类胡萝卜素等新技术,在湖北、天津等地实施中试转化生产研究,生产脱皮低温压榨紫苏油、紫苏籽仁、低温压榨紫苏饼粕、苏叶汁保健饮料、苏叶类胡萝卜素紫苏油软胶囊等高附加值新产品,取得了良好的经济效益和社会效益。     

响应面优化紫苏籽油提取及抗氧化性研究

以紫苏籽为原料,研究紫苏籽油的超临界CO2提取工艺及体外抗氧化活性。采用超临界CO2提取紫苏籽油,利用响应面分析法优化其提取工艺,并对紫苏籽油还原能力和DPPH·清除能力进行分析。研究结果表明:紫苏籽油超临界CO2萃取最佳工艺条件为CO2流量为32.0L/h,萃取压力为22.3MPa,萃取温度为43.3℃,萃取时间为2.2h;试验提取的紫苏籽油具有较强的还原能力,随着紫苏籽油浓度的增加,其对DPPH·的清除能力逐渐增强,明显高于对照组Vc水平。     

紫苏籽油水酶法提取中的酶配比研究

通过筛选、复配不同生物酶进一步优化紫苏籽油水酶法提取工艺。以紫苏籽为原料,采用单因素试验筛选出对紫苏籽出油率影响较大的生物酶,设计L9(33)正交试验对不同生物酶复配比例进行优化。结果表明:纤维素酶、中性蛋白酶和果胶酶为影响紫苏籽出油率的主要酶,其最佳复配比例(基于紫苏籽质量)为纤维素酶5.5%、中性蛋白酶4.5%、果胶酶7.5%;在酶复配最佳条件下,紫苏籽出油率可达29.96%。研究结果可为紫苏籽油提取及紫苏产业化开发提供理论和技术参考。     

沙棘紫苏油软胶囊降血脂功能保健食品的研制

本研究根据沙棘籽和紫苏籽原料特性,采用超临界CO2流体萃取技术分别提取沙棘籽油和紫苏籽油,然后进行复配,制备沙棘紫苏油软胶囊保健食品,并进行功能试验和毒理学安全性评价试验,试验结果证明沙棘紫苏油软胶囊具有降血脂功效。     

响应面法优化野生紫苏籽油提取工艺及其抗氧化活性

以野生紫苏籽为原料,采用超声辅助法提取野生紫苏籽油,通过单因素和响应面试验优化了紫苏籽油的提取工艺,并进一步评价了紫苏籽油的理化性质及自由基清除活性。研究结果表明,紫苏籽油的最佳提取工艺参数为超声功率300W、温度31℃、料液比1∶11(g/mL)、超声时间40min,在最优工艺条件下紫苏籽油的得率为44.31%,与预测值接近。所得到的紫苏籽油色泽澄清、透明、呈淡黄色,具有紫苏特有的气味,相对密度(d420)0.927±0.008;酸值(1.012±0.01)mg/g;碘值(I)(198.21±0.21)g/100g;皂化值(196.61±0.01)KOH mg/g;过氧化值(1.018±0.01)g/100g。其酸值、碘值、皂化值和过氧化值均达到了国家食用植物油的标准,是一种理想的保健用油。抗氧化研究结果表明,紫苏籽油具有较强的自由基清除活性和还原能力,其清除O_2~-·和NaNO_2的IC50值分别为2.49,2.51mg/mL,显著高于同浓度条件下的Vc溶液。     

响应面优化紫苏饼粕蛋白提取工艺

以脱脂紫苏饼粕为原料,采取碱溶酸沉法提取紫苏饼粕蛋白.在单因素试验基础上,选取碱提pH、碱提温度、碱提时间3个考察因素,以紫苏饼粕蛋白提取率作为评价指标,采用响应面优化结合Box-Behnken设计试验获得最佳提取工艺条件.结果 表明,紫苏饼粕蛋白提取的最佳工艺参数为:饼粕颗粒大小＜0.25 mm,料液比1∶25(g/...     

同种溶剂两步浸提法分离提取花椒籽皮油和仁油

以大红袍花椒籽为原料,以油脂提取率为指标,采用同种溶剂两步浸提法分离提取花椒籽皮油和仁油,优化其提取工艺。结果表明：采用溶剂油在优化工艺条件下分步提取花椒籽皮油和仁油,提取率分别达到96.00%和97.51%,提取后的皮油产品主要含棕榈酸、棕榈油酸、油酸和亚油酸等饱和与不饱和高级脂肪酸甘油酯,而仁油产品主要含油酸、亚油酸、亚麻酸等不饱和高级脂肪酸甘油酯,有望开发为一种高营养保健食用油脂。     

响应面法优化紫苏饼粕残油的提取条件

以紫苏饼粕为原料,对紫苏饼粕残油的有机溶剂浸提法提取工艺进行了研究。采用单因素试验方法,对其提取溶剂、颗粒度、液固比、提取温度、提取时间和提取次数进行筛选,并采用Box-Benhnken中心组合设计和响应面法对其最佳提取工艺进行优化。结果表明,紫苏饼粕残油的最佳提取工艺条件为:原料颗粒度为60目,提取溶剂为石油醚(60~90℃),液固比为6∶1,提取温度为66.7℃,提取时间为4.6 h,提取次数为2次,提取率可达11.38%。     

响应面优化水代法提取紫苏籽油及对运动大鼠免疫功能的影响

采用响应面优化水代法提取紫苏籽油的工艺.结果 表明:最佳工艺条件为液料比8.4∶1(mL/g)、提取温度54℃、pH 5,此条件下紫苏籽油平均提取率为32.96％.大鼠试验表明,紫苏籽油可以改善由运动导致的脾脏和胸腺指数降低带来的免疫功能的影响,增强机体的巨噬细胞吞噬功能,具有免疫增强作用,并且量效关系明显.紫苏籽油可...     

紫苏籽油化学组成与检测技术研究进展

紫苏籽油是一种富含多不饱和脂肪酸的食用植物油,从食药同源植物紫苏成熟的种子中获得。紫苏籽含有脂肪、蛋白质、脂肪酸、甾醇、脂溶性维生素等多种营养物质,其主要成分是α-亚麻酸。紫苏籽油是迄今为止发现的草本植物种子油中α-亚麻酸含量最高的食用油,在医药和食品加工方面具有很高的利用价值。通过对国内外紫苏籽油研究进展综述,本文总结了紫苏籽油的功效作用、理化性质、营养成分及检测方法,为后续紫苏籽油及其副产物的开发利用提供参考依据。     

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