基于五省调查数据的我国居民食用植物油消费认知与分析

为深入了解居民对食用植物油的认知和消费现状,推动食用植物油科学消费,基于山东、河南、陕西、吉林、广东五省1 108份实地调研问卷数据,探讨了消费者对食用植物油的认知情况、购买意愿和消费行为,影响购买意愿的因素及不同消费群体间的购买差异。结果表明：消费者对食用植物油的营养知识和用油习惯的认知较为匮乏,其消费呈品种多样化特点;消费者对食用植物油的消费意愿主要受品牌与知名度、价格、是否转基因这3个因素影响;消费者年龄越大,越不看重脂肪酸构成比例、风味和食用偏好及营养功能物质含量;受教育水平越高,越不重视价格因素;身体质量指数(BMI)更低或家庭收入更高的消费者,更重视食用植物油的脂肪酸构成比例、营养功能物质含量、风味和食用偏好等。基于以上结论,从政府、企业和消费者3个角度提出合理化建议,以促进植物油产业发展和健康消费。     

花生毒素种类及脱毒方法研究进展

花生及其制品易受黄曲霉毒素及农药残留污染,且其本身含有一定抗营养因子,影响其食用及贸易安全性;因此了解花生及其制品中毒素来源、种类及脱毒方法对于花生深加工具有重要指导意义。     

营养因素对果汁及果汁饮料消费影响的调查研究

目的:从食物营养的角度调查消费者对果汁及果汁饮料的认知状况和购买意向.研究营养健康因素对消费选择的影响.方法:以自填式问卷调查北京市海淀区350名消费者果汁及果汁饮料的消费行为.采用SPSS 11.5进行数据分析.结果:56.1%的消费者自认为了解纯果汁与含果汁饮料产品在营养方面的差异.消费者选择纯果汁主要考虑营养健康因素,且不同人群需求呈多样化趋势.营养知识多.促进纯果汁的消费.产品营养信息主要来自广告.对产品营养标签的认知度不高.结论:加大营养宣教力度,培养消费者的健康消费行为,对促进果汁及果汁饮料消费具有积极意义.     

沈阳市食用油消费意识现状与分析

对沈阳市320名食用油消费者食用油消费意识、食用油相关知识及标签认知状况进行了调查研究。调查结果表明,沈阳市消费者消费的主要食用油种类依次是大豆油、调和油、花生油,选择食用油时考虑的主要因素有品牌、营养价值和是否转基因,消费者有关食用油营养知识的来源途径主要是电视广告和朋友介绍。总体来说,消费者的食用油基础知识缺乏,对标签的认知度不高。因此,加大食用油相关知识的宣传力度,提高消费者正确的消费意识,对食用油产业的发展有着重要的意义。     

“老爸厨房·一菜一面”开创了方便面的新时代

<正>盛夏时节,在2017年第三届"全民营养周"来临之际,"老爸厨房·一菜一面"专家品鉴会在京隆重召开。出席此次品鉴会的专家有中国肉类食品综合研究中心研究员成晓瑜、国家公众营养改善项目办公室秘书长王炜等。来宾们对今麦郎创新产品"老爸厨房·一菜一面"进行了评测和营养论证,旨在为消费者提供安全消费的科学依据,弘扬今麦郎的创新精神。近年来,由于受到消费观念升级及消费     

典型国家FOP标签系统在粮食及制品应用与启示

我国居民过多追求精米白面,忽视粗细粮合理搭配产生的营养健康问题引以重视。基于《健康中国行动(2019—2030年)》对食品FOP(Front of Package)标签的倡导,对瑞典、丹麦、挪威的Keyhole标签系统、新加坡的较健康选择标志系统、澳大利亚和新西兰的健康星级评分系统在粮食及制品的应用范围、要求与成效进行介绍。案例分析发现,典型国家的FOP标签系统不仅指导生产商按照标签标准供应健康的粮食及制品,而且以简单易懂的标签图形引导消费者快速地识别产品的健康程度,轻松做出购买决策。当前,阻碍我国居民食用营养健康粮食及制品的问题不是供给侧,而是在居民消费习惯,唯有创新消费引导方式,尝试引入合理科学的FOP标签系统或许能促进居民提高健康粮食及制品的消费频率。     

餐饮从业人员对营养保健知识的需求及态度调查

问卷调查结果表明,攀枝花市餐饮从业人员知道"中国居民膳食指南"的占8.7%,知道一些但不全面的占69.8%,不知道的占21.5%;有82.9%的餐饮从业人员认为营养保健知识重要;用营养保健知识指导生活的障碍主要是缺乏知识;需要获取营养保健基础知识、平衡膳食和食物搭配的相关知识、营养保健的应用知识和技术、营养食疗的应用知识和技术;希望科普宣传和上门服务普及营养保健知识。餐饮从业人员是普及、推广和应用营养保健知识的重点人群,对其普及营养保健知识,针对性和实用性要强。     

八面来风

<正> 中国花生制品挪威实行批次检验 挪威国家食品监督局于日前发布公告,决定对从中国直接进口或经欧盟以外国家转口、其原产地为中国的花生及花生制品实行批次检验。 该公告规定,受检品种包括:属于海关税号     

明年起食品包装需标注“过敏原”以警示消费者

据中国之声《央广新闻》报道,一些消费者在吃东西的时候会出现过敏反应,这是因为食品中存在一些消费者不知道的“过敏原”。根据2012年实施的《预包装食品标签通则》要求,明年起,食品包装上必须标注”过敏原”。《预包装食品标签通则》中列举了八类可能引发过敏的产品,比方说含有麸质的谷物及其制品如小麦、黑麦、大麦等,还有甲壳纲类动物及其制品如虾、龙虾、蟹,还有鱼类及其制品,蛋类及其制品,花生及其制品,     

呼伦贝尔地区蒙古族大学生营养知识及膳食状况调查

目的:了解呼伦贝尔地区蒙古族大学生营养知识及膳食状况,为指导其改进营养观念及膳食结构提供依据。方法:随机对呼伦贝尔市378名蒙古族大学生进行营养知识及膳食状况问卷调查。结果:蒙古族大学生营养知识知晓率虽有所提高但仍不高;蒙古族大学生食物消费频率最高的为蔬菜、畜肉,每周消费4—6次以上的所占比率分别为95.5%、83.1%;奶制品消费较好,每周4—6次以上的比例为50.3%;消费频率最低的为鱼虾,每月不到1次得高达59.8%;蛋类消费不令人满意,每月1—3次的占27.2%;腌制食品消费频率较高,每天1次的达到34.1%。结论:蒙古族大学生营养知识欠缺,还有待于进一步加强教育。膳食结构及消费频率存在不合理性,因此对蒙古族学生进行营养膳食干预及保健教育十分必要。     

我国高油酸花生研究进展

花生是我国重要的油料作物和经济作物, 高油酸花生抗氧化性强, 产品保质期和货架期更长, 营养价值高, 对人体健康有利, 目前已成为花生生产和消费的发展方向 。本文本研究在简述了高油酸花生的营养价值及品质特点 后, 综述了我国高油酸花生的品种选育和遗传育种研究、种植研究、营养价值利用与产品开发研究方面的进展情况, 最后对我国高油酸花生产业存在的问题进行了分析, 并进行了展望, 以期为进一步研究高油酸花生及其营养价值的开发利用提供借鉴参考。     

黄曲霉毒素限量标准对我国居民消费安全和花生产业的影响

2009-2010年对全国产后花生黄曲霉毒素污染进行了普查监测,根据检测结果,利用蒙特卡罗方法,开展了我国与国际食品法典委员会（CAC）、欧盟、日本、澳大利亚和新西兰等国际组织和主要贸易国不同花生黄曲霉毒素限量对我国人群直接食用产后花生的致癌风险和对产业影响的研究。结果表明,不同花生黄曲霉毒素限量标准对我国人群摄入产后花生导致的原发性肝细胞癌年发生率影响差异不显著,但对经济和产业造成的影响差异显著。研究结果为制定我国花生黄曲霉毒素限量标准以及促进花生生产、贸易提供技术参考。     

A two-site monoclonal antibody immunochromatography assay for rapid detection of peanut allergen Ara h1 in Chinese imported and exported foods

Food allergen labeling has not yet been implemented in China. Therefore, a gold immunochromatography assay (GICA) was developed using two monoclonal antibodies (mAb) against the peanut allergen Ara h1. The GICA was specific for standard peanut samples with a sensitivity of 10 ng/ml. Peanut protein traces extracted from 124 food products imported and exported by China Customs were easily and rapidly detected by GICA. 68 food samples originally labeled as containing peanuts were positive for Ara h1 and 54 food samples labeled as not containing peanuts were negative for Ara h1, indicating that the labels from the manufacturers were accurate. However, 2 food samples labeled as not containing peanuts tested positive for Ara h1. The present GICA provides a fast, simple, semi-quantitative method for the determination of peanut allergens in foods. This detection system can be used to ensure the safety of food imported and exported by China Customs.     

Peanuts,Peanut Oil,and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

ABSTRACT: Human clinical trials have demonstrated the cardiovascular protective properties of peanuts and peanut oil in decreasing total and low density lipoprotein cholesterol (LDL-C) without reducing high density lipoprotein cholesterol (HDL-C). The cardiovascular effects of the nonlipid portion of peanuts has not been evaluated even though that fraction contains arginine, flavonoids, folates, and other compounds that have been linked to cardiovascular health. The objective of this study was to evaluate the effects of fat free peanut flour (FFPF), peanuts, and peanut oil on cardiovascular disease (CVD) risk factors and the development of atherosclerosis in male Syrian golden hamsters. Each experimental diet group was fed a high fat, high cholesterol diet with various peanut components (FFPF, peanut oil, or peanuts) substituted for similar metabolic components in the control diet. Tissues were collected at week 0, 12, 18, and 24. Total plasma cholesterol (TPC), LDL-C, and HDL-C distributions were determined by high-performance gel filtration chromatography, while aortic total cholesterol (TC) and cholesteryl ester (CE) were determined by gas liquid chromatography. Peanuts, peanut oil, and FFPF diet groups had significantly (P < 0.05) lower TPC, non-HDL-C than the control group beginning at about 12 wk and continuing through the 24-wk study. HDL-C was not significantly different among the diet groups. Peanut and peanut component diets retarded an increase in TC and CE. Because CE is an indicator of the development of atherosclerosis this study demonstrated that peanuts, peanut oil, and FFPF retarded the development of atherosclerosis in animals consuming an atherosclerosis inducing diet.     

Peanut varieties with reduced Ara h 1 content indicating no reduced allergenicity

Peanut allergy is a major cause of food‐induced severe anaphylactic reactions. To date, no medical care is available to prevent and treat peanut allergy and therefore hypoallergenic peanut varieties are of considerable health political and economic interest. Major allergens that induce IgE‐responses in peanut‐sensitive patients are Ara h 1, Ara h 2 and Ara h 3/4. In order to identify hypoallergenic peanuts, commercially locally available peanut varieties were screened for their allergen content. Ara h 1‐deficient peanuts from Southeast Asia were identified by SDS‐PAGE, immunoblotting, inhibition assays and ELISA. 2‐D PAGE analyses demonstrated the different compositions of the tested extracts and revealed a number of variations of the allergen patterns of peanuts from different varieties. Mediator release experiments of these peanut extracts demonstrated similar allergenicities as compared with standard peanut extract. These results indicate that the allergenicity of peanuts with reduced Ara h 1 content might be compensated by the other allergens, and thus do not necessarily cause a reduction of allergenicity.     

Effect of roasting history and buffer composition on peanut protein extraction efficiency

Peanut is a major allergenic food. Undeclared peanut (allergens) from mis-formulation or contamination during food processing pose a potential risk for sensitized individuals and must be avoided. Reliable detection and quantification methods for food allergens are necessary in order to ensure compliance with food labelling and to improve consumer protection. The extraction of proteins from allergenic foods and complex food products is an important step in any allergen detection method. In this study, the protein extraction efficiency of various buffers prepared in-house and some extraction buffers included in some commercial allergen enzyme-linked immunosorbent assay (ELISA) test kits for peanut determination in food products were tested. In addition, the effect of roasting history on the extractability of peanut protein was investigated by the biuret and the bicinchoninic acid (BCA) assays. Elevated roasting temperatures in food processing were found to have a major impact on protein extraction efficiency by reducing protein yields of oil and dry roasted peanuts by 50-75% and 75-80%, respectively, compared with the raw material. Extraction buffers operating in the higher pH range (pH 8-11) showed best yields.     

衰减全反射-傅里叶变换红外光谱法对花生仁霉变的分析

为快速检测贮藏花生的质量安全,对灭菌后的新鲜花生仁样品分别接种5种常见的有害霉菌,并于26℃、相对湿度80%条件下贮藏9 d。利用衰减全反射-傅里叶变换红外光谱(attenuated total reflectance-Fourier transform infrared spectroscopy,ATR-FTIR)采集不同贮藏阶段花生样品在4 000~600 cm~(-1)的光谱信息,通过权重分析阐述花生中侵染霉菌后光谱特征的变化,并结合偏最小二乘回归(partial least squares regression,PLSR)分析建立样品有害霉菌污染的定量分析模型。结果表明,不同贮藏阶段样品的峰谱出现明显波动,PLSR模型对单一菌株与多种菌株样品菌落总数的预测精度较高,其中对赭曲霉3.6486处理组样品预测模型相对偏优,有效决定系数(R_p~2)为0.915 7、交互验证均方根误差(root mean-square error of cross-validation,RMSECV)为0.208 0(lg(CFU/g))、剩余预测偏差(residual predictive deviation,RPD)为2.52;对多种菌株预测结果R_p~2、RMSECV、RPD分别为0.780 3、0.358 0(lg(CFU/g))与1.76。应用ATR-FTIR技术对花生受霉菌侵染的状况进行快速分析具有可行性。     

Composition, stability and acceptability of different vegetable oils used for frying peanuts

The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (free fatty acid and p-anisidine values) of these oils at frying temperature (170 °C) was developed during 96 h. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.     

北京市城镇居民家庭鸡蛋消费的基本特征分析

利用入户调查数据,采用统计研究方法,对北京市城镇居民鸡蛋的购买量、消费量、消费支出、产品信息来源、购买渠道、品牌鸡蛋以及鸡蛋在动物性食品消费中的地位等特征进行了系统的分析,并提出了鸡蛋生产者、供应者和销售商在应对鸡蛋市场竞争中的市场策略和建议。     

脱脂花生酱油

该文主要叙述了日本用脱脂花生为主要原料,用传统的酱油,按传统的酿造工艺生产脱脂花生酱油的简便方法,该法不用单独制花生曲,酿造的酱油除保留传统酱油成分外,还具有花生的独特风味,色泽比值统酱油淡。