Mineral composition in four varieties of avocado (Persea gratissima, L.) from the island of Tenerife

The contents of macroelements (Na, K, Ca, Mg, and P) and microelements (Fe, Cu, Zn, Mn, and B) of four varieties of avocado obtained and consumed in the island of Tenerife, Canary Islands, have been determined. The samples mineral contents of the different avocado varieties showed significant differences. Thus, the concentration levels of Ca, Mg, and Mn are higher in the Hass variety; those of K, Fe, and Zn, in the Orotava variety; those of Na and B in the Hass and Fuerte varieties; that of P in the Arona and Hass varieties; and that of Cu in the Arona and Fuerte varieties. The area of origin of Hass avocado also influences the mineral content of the samples: those from the north of Tenerife show higher contents of K, Ca, P, Fe, Cu, Zn, and B, and those from the south, of Na, Mg, and Mn.     

新时代中华优秀酒文化传承和发展路径的思考

中华优秀酒文化是中华民族在五千年实践中创造的有关酒事的精神文化和物质文化成果,是中华优秀文明不可或缺的一部分。中华酒文化发展历史源远流长、蕴含的内涵博大精深、核心内容包罗万象,自从酒诞生以来,中国酒就不仅仅是单纯的物质形态,而是与政治、经济、文化、社会、艺术、生态等形成了相互影响、互促互进的紧密联系,其内涵逐渐发展成为物质型、精神型以及行为型、制度型等基本形态,形式多样,作用领域广泛,其独有的功能渗透于国家政治经济和文化社会生活生态的各个方面。新时代在酒类企业、酒业协会、政府部门等主体的努力下,酒文化中的酿酒技术、酒肆文化、饮酒习俗、酒具文化、历史遗迹、酒礼文化、酒文学作品等得到了良好的传承和发展,但仍存在传承与发展创新能力相对较弱、酒文化遗址保护理念有待加强、传统酿造工艺出现消逝现象、传承发展方式手段相对单一、酒广告体现酒文化还不够、酒文化传播力度还不够、中华优秀酒文化人才培养还不够、消费者酒文化失调等问题,市场利益驱使导致酒文化失去核心、企业对酒文化的重视度还不够、缺乏系统的酒文化研究、缺乏有效的酒文化传播、传统文化教育缺失、酒文化遗产保护力度还不够等是导致中华优秀酒文化传承和发展...     

Distribution of selected trace elements in the major fractions of donkey milk

The aim of this study was to evaluate the concentrations of Zn, Cu, Mn, Se, Mo, Co, Li, B, Ti, Cr, Rb, Sr, Cd, and Pb in donkey milk and their distribution in major milk fractions (i.e., fat, casein, whey proteins, and aqueous phase). Individual milk samples were provided by 16 clinically healthy lactating donkeys. Subsequent centrifugation, ultracentrifugation, and ultrafiltration were carried out to remove fat, casein, and whey proteins to obtain skim milk, a supernatant whey fraction, and the aqueous phase of milk, respectively. Concentrations of the elements were measured in whole milk and fractions by inductively coupled plasma-mass spectrometry, and the concentrations associated with fat, casein, and whey proteins were then calculated. The effect of removal of fat, casein, and whey proteins was determined by repeated-measures ANOVA. The fat fraction of donkey milk carried a small (～4.5% to 13.5%) but significant proportion of Mo, Co, Ti, Cr, and Sr. The casein fraction in donkey milk carried almost all milk Zn, a majority of Cu and Mn, and most of Mo, Ti, and Sr. Relevant proportions, between 20% and 36%, of Se, Co, and Cr were also associated with caseins. The majority of Se, Co, Li, B, Cr, and Rb, and relevant proportions of Mn, Mo, Ti, and Sr were found in soluble form (ultracentrifuged samples) and distributed between whey proteins and the aqueous phase of milk (ultrafiltered samples). Whey proteins in donkey milk carried the majority of milk Se and Co. All Li and B was present in the aqueous phase of milk, which also contained most Rb and Cr, and 17% to 42% of Mn, Se, Mo, Co, Ti, and Sr.     

虾、蟹壳利用的研究进展

虾、蟹壳是虾、蟹加工过程中产生的主要废弃物,含有较大量的蛋白质、灰分和甲壳素,以及少量的脂肪、游离氨基酸和虾青素等。近年来,随着我国养殖、捕捞技术的进步以及伏季休渔制度的实施,虾、蟹产量逐年上升。因此,有效利用虾、蟹壳副产物,开发基于虾、蟹壳废弃物的利用途径和产品类型,以提高产品附加值,减少环境污染,对于虾、蟹产业的健康发展具有重要意义。目前,采用酸碱法制备甲壳素是虾、蟹壳利用的主要方法,该方法易于操作,但能耗高且污染严重,近年来研究人员对传统的酸碱法制备甲壳素的工艺进行了优化,并积极探索酶法和发酵法等新型提取工艺。此外,虾、蟹壳中其他可利用成分(蛋白质、脂肪、钙质和虾青素)的提取和利用也获得了许多研究成果。本文主要综述了虾、蟹壳的组成成分,虾、蟹壳整体利用途径以及虾、蟹壳中甲壳素、蛋白质、脂肪、钙质、虾青素等成分的提取和利用途径的研究进展,以期为虾、蟹壳的高效、低成本、无污染和高附加值利用提供借鉴。     

文冠果食药资源的开发与应用研究进展

文冠果是我国独有的珍贵木本类油料树种兼药用植物,在食品、医药、生态、人文等领域具有较大的研究价值和发展潜力。文冠果研究部位主要涉及到文冠果的种子、叶子、花、果壳和茎木;化学成分主要包括蛋白质、脂肪酸、黄酮类、三萜类、植物甾醇和香豆素类;功能活性主要包括抗氧化及抑菌、抗肿瘤及抗病毒、改善记忆及神经保护、抗炎症、抗肥胖及降血脂、免疫调节等。由于文冠果种类差异大、野生种坐果率低、知名度小等原因,导致对文冠果的研究还不深入、不全面,其资源没有得到较好的开发利用,且目前国家大力支持木本油料发展,因此大力发展文冠果及其产业意义深远。文章综合叙述了文冠果各部位的研究现状、化学成分、功能活性、在食品和医药方面的应用,以期为文冠果的研究、开发和应用提供参考。     

Citrus fruits. Part II. Chemistry,technology, and quality evaluation. C. quality evaluation

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon and lime are generally used for processing. The literature on chemical components of citrus fruits reviewed and discussed in Section A includes the following: sugars, polysaccharides, organic acids, nitrogenous constituents, and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice, and the volatile components which contribute to aroma. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products as well as new types of juice and oil extractors, TASTE, and other types of evaporators, tank farms to store juice and concentrate in bulk, aseptic filling in bulk containers and retail packs, alternate flexible and rigid containers other than glass and tin and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past which were discussed in Section B. Bitterness in citrus juices and its control, composition of cloud and its stability, and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important by‐products, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of the finished products is dependent upon the raw materials used and control of processes. In this section, the USDA standards for different products, physico‐chemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products, composition of essential oils, and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research is required are indicated. A comprehensive bibliography is provided to aid further study and research.     

未来粮油食品科技的发展与挑战

粮油安全保障已成为国家战略,对维持社会稳定、带动乡村振兴、推动我国国民经济快速、健康发展具有举足轻重的作用。随着全球人口的急剧增加及食品工业的持续发展,人民对于粮油产品的消费需求日趋多样化、健康化、低碳化。但在我国,粮油产业发展正因粮油加工资源有限、绿色加工技术较差、适度加工手段匮乏、营养因子机理不明、危害风险控制困难等问题掣肘。随着生命科学、信息技术和材料技术的发展,以食品组学、合成生物学、营养学和材料学等为基石的未来粮油食品科学与技术有望从技术层面应对上述挑战。概述了粮油食品产业在国民经济中的地位与作用,归纳了粮油食品产业的发展状况、趋势与市场情况,介绍了我国粮油食品科学与技术面临的挑战,以此为基础,展望未来粮油食品科学与技术的发展趋势,包括油脂加工适度化、粮食生产绿色化、安全控制智能化和营养供给精准化等。     

Threads of cultural nutrition: arts and humanities

Cultural nutrition encompasses a wide sweep of food-related themes within three major categories: arts and humanities, social sciences, and biological-natural sciences. The paper, first of three, considers the arts and humanities. Topics include food and diet expressed through art, film, music, and dance. The essay then examines food and diet in representative works of literature, both ancient and modern. The place of food and diet within folklore, mythology, and religion is treated, with consideration of symbolic roles played by food throughout the human life cycle, especially with birth and infancy, coming-of-age, marriage, and death. Religion, a major theme in cultural nutrition, is explored and the food-dietary patterns of Jews, Christians, Moslems, Hindus, and Shintos are treated. Ethics and philosophy are examined as both relate to programs of international food relief and vegetarianism. The essay concludes with a review of work by historians, especially themes of famine and approaches taken to refeed populations during combat and hostilities.     

4种品牌银鳕鱼品质分析与比较

目的:分析对比市场销量较高的4种品牌银鳕鱼的品质。方法:利用感官分析、色差仪、质构仪和气相色谱质谱联用仪对4种品牌银鳕鱼的感官品质、白度、质构以及挥发性风味物质进行检测。结果:4种品牌的银鳕鱼中,BS的银鳕鱼感官评分最高,BI与WH次之,ILU最低;BS色泽最好、其次为BI与WH,ILU最差;ILU的硬度和咀嚼性显著高于其他3种品牌,BS的弹性显著低于其他3种品牌,4种品牌银鳕鱼的内聚性无显著差异;4种品牌的银鳕鱼共检出122种挥发性物质(不含内标物),其中烃类、醇类、酯类含量较高,是鳕鱼的主体风味物质,分别为53,20,17种,检出的挥发性物质中有24种在4种品牌中均有检出,ILU、BI、BS、WH分别共检出85,63,53,53种挥发性物质,各自独有的挥发性物质分别有40,6,10,5种。结论:BS的感官品质和色泽最好,但弹性稍差,ILU的硬度和咀嚼性最好,且整体风味明显优于其他3种品牌,BI、BS与WH的各类挥发性风味物质的种类和含量均比较接近。     

Effect of pasteurization and fat,protein, casein to serum protein ratio,and milk temperature on milk beverage color and viscosity

Our goal was to determine the effect of pasteurization-homogenization, fat and protein concentration, proportion of milk protein that is casein and serum protein, and temperature on sensory and instrumental measures of viscosity and color of milk-based beverages. A second goal was to use instrumental measures of whiteness and yellowness to predict sensory measures of whiteness and yellowness. A complete balanced 3 factor (fat, true protein, and casein as a percentage of true protein) design was applied with 3 levels of fat (0.2, 1.0 and 2.0%), 4 levels of true protein (3.00, 3.67, 4.34, and 5.00%) within each fat level, and 5 levels of casein as a percentage of true protein (CN%TP; 5, 25, 50, 75, and 80%) within each protein level for beverage formulation. Instrumental color and viscosity, and visual sensory color analyses were done on each beverage formulation. For unpasteurized beverages across 3 fat levels (0.2, 1, and 2%), changes in CN%TP had the largest effect on L values, sensory whiteness, opacity, color intensity, and yellowness, whereas changes in fat concentration had a stronger influence on a and b* values. Increasing CN%TP from 5 to 80% increased L values, sensory whiteness, and opacity, and decreased sensory color intensity and yellowness. The a and b* values increased with increasing fat concentration. For unpasteurized milk protein beverages within each fat level, variation in CN%TP dominated the changes in L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. The effect of heat (pasteurization and homogenization) and its interaction terms had the second largest effect on color of milk protein beverages with respect to instrumental color data and sensory appearance attributes. Heat increased L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. Increases in temperature decreased instrumental viscosity and changes in protein concentration and CN%TP had a greater effect on instrument viscosity data within each temperature (4, 20, and 50°C) than fat. Sensory perception of yellowness was not highly correlated with b* values. Multiple linear regressions of L, a, and b* values produced more robust predictions for both sensory whiteness and yellowness than simple linear regression with L and b* values alone, and may be a useful instrumental approach for quality control of sensory whiteness and yellowness of milk protein beverages.     

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.     

烟叶及卷烟产品评吸指标间的相关性分析

分析了烟叶和卷烟产品各评吸指标间的相关性,结果表明:无论是单料烟叶,还是卷烟产品,它们的各项评吸指标之间均存在着比较密切的关系;相比之下,卷烟产品各评吸指标间的关系更为密切.按照相关性由大到小的顺序排列,烟叶是:杂气与余味、香气质与余味、香气质与杂气、香气质与香气量、杂气与刺激性、香气量与杂气、香气质与刺激性、香气量与余味、刺激性与余味;卷烟产品是:香气与余味、杂气与余味、香气与杂气、香气与刺激性、刺激性与余味、杂气与刺激性.     

探讨离子交换树脂在水处理中的应用

本文首先从离子交换树脂结构和分类、离子交换原理、离子交换树脂应用范围、离子交换树脂回收再利用等方面阐述离子交换树脂水处理工艺,然后从仪器和试剂、离子交换树脂复苏类型、复苏原理及复苏结果等方面阐述离子交换树脂再生复苏工艺,再从仪器和试剂、复合材料制备与测定、吸附量测定、有机染料测定、测定结果分析等方面阐述离子交换树脂活性...     

大豆中生物活性成分及其检测技术研究进展

我国是大豆的原产地,豆制品在我国有着悠久的食用历史。大豆中不仅有丰富的蛋白质、脂肪、维生素、矿物质等营养物质,而且还含有磷脂、甾醇、异黄酮、皂甙、低聚糖、维生素E、多肽、膳食纤维等多种生物活性成分,是功能性因子的宝库。随着研究的不断深入,生物活性物质的功能性已逐渐清晰,这些物质的分析和检测方法也在逐步的完善。特别是最近几十年,随着色谱、质谱、光谱技术的不断发展和进步,大豆中生物活性物质的检测取得了很大进展,检测手段更加先进,定性和定量的检测方法也更加科学、严谨、高效。检测技术的进步,必将促进大豆中生物活性物质的深度开发和利用,让大豆为人类的营养和健康做出更大贡献。本文主要对大豆中生物活性成分的种类和功能性以及生物活性成分检测技术的研究进展情况进行综述,为大豆生物活性物质未来的质量安全控制和更加深入的科学研究提供参考。     

Dynamics of fermentation of a purified diet and microbial growth in the rumen.

Ruminal fermentation and disappearance of glucose, starch, and cellulose, and incorporation of glucose and starch into microbial cells were estimated in a fistulated Jersey cow fed twice daily a purified diet containing urea as the sole nitrogen source. Estimated rumen volume was 59.8 liters. Turnover time and rate of passage of rumen contents were 33.4 h and 1.8 liters per h. Turnover times of glucose, starch, and cellulose were .17, 4.7, and 14.2 h. Fermentation times of glucose, starch, and cellulose were .17, 5.5, and 25.1 h. Percentages of glucose, starch, and cellulose utilized in the rumen were 99.4, 85.4, and 60.6. Thus, 18.5% of the carbohydrate fed bypassed rumen fermentation, and 81.5% was utilized in the rumen. All glucose disappeared from the rumen within an hour. An average of 32.1, 43.0, and 14%, respectively, of glucose utilized was incorporated into microbial cells, volatile fatty acids, and carbon dioxide. Percentage of starch incorporated into cells varied, with time being highest 2 h after feeding at 40% and lowest at 20%, 10 h after feeding. Respective percentages of starch incorporated into microbial cells, volatile fatty acids, and carbon dioxide were 32.4, 45.9; and 13.3. Total microbial protein and cell yields per kilogram carbohydrate utilized in the rumen were 77.1 and 117.5 g. Microbial cell yield per mole (estimated) of adenosine triphosphate was 16.2 g.     

制浆造纸企业自动化、智能化仓储物流系统的设计研究

由于业务逐步扩展,制浆造纸企业不断衍生了各式各样的问题,即发货准度率较低,导致客户投诉现象屡见不鲜,引发了大量退换货问题;数据信息实时性与准确性不足;作业效率偏低,导致发货被延误,为有效解决这些问题,必须构建完善的、强有力的物流网络与信息化仓库,才能保障运输与配送的即时性与有效性,为企业销售奠定坚实的基础。因此,基于制浆造纸业设计了自动化、智能化仓储物流系统,引进了大数据技术,此系统实现了存储、输送、生产、成品运输配送整个物流的一体化、自动化、智能化;提高了空间利用率,节约了仓储占地面积;节省了人力成本;引进了自动化/半自动化识别模式,保证了盘点操作效率。     

Trace metal levels in the raw and tinned squid Loligo patagonica

The cadmium, silver, lead, copper, zinc, manganese, iron and mercury levels in the edible and inedible tissues of raw and tinned Loligo patagonica squid were determined using flame atomic absorption spectrometry (AAS) for Cd, Ag, Pb, Cu, Zn, Mn and Fe and cold-vapour AAS for Hg. The mean values obtained relative to the wet-weight (mg/kg) for the edible parts (skinless mantle, arms and crone and fin) of the raw and tinned (mantle) squid, and in whole raw and tinned squid, were: 0.32, 0.32, 0.31, 4.3, 3.2 and 3.0 for Cd, 1.0, 0.34, 0.77, 0.27, 0.59 and 0.44 for Pb, 7.8, 5.5, 11, 33, 22 and 26 for Cu, 12, 13, 12, 19, 16 and 17 for Zn, 0.38, 0.45, 0.48, 0.75, 0.48 and 0.73 for Mn and 2.7, 2.3, 3.4, 3.4, 2.2 and 9.4 for Fe, respectively. The content of silver and mercury in the mantle of the tinned squid were 0.18 and 0.012 mg/kg, respectively. As a consequence of whole squid processing, highly elevated levels of cadmium, and also somewhat higher levels of some of the other trace metals, were found in the edible parts of the tinned squid. The content of cadmium in the edible parts of the squid in all instances exceed, and for edible parts of the tinned whole squid considerably exceed, the proposed tolerance limit for cadmium in fishery products (0.05 mg/kg).     

酱香型大曲贮存过程中发酵性能变化的研究

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桃胶的理化性质、功效成分及其安全性研究进展

桃胶是一种富含多糖类的天然树胶产品,具有较高的食用和药用价值,已应用于食品、医药、化妆品、化工等多个领域,但目前桃胶相关的食用和药用的国家标准缺失,尚无明确的质量指标控制方法,存在天然成分含量数据缺乏、桃胶多糖的结构特征和空间构型未知、安全性数据缺失等多方面研究不足。因桃胶质量评价指标研究还不完善,使其应用范围也受到局限。本文从桃胶的质量评价角度出发,对桃胶的感官要求、理化性质、安全性研究3个方面进行总结。今后的研究需充分考虑桃胶的理化性质差异,深入研究桃胶多糖及其他功效成分,探究可能的应用方向,充分利用资源,推广桃胶的应用。另外,应对桃胶的安全性进行全面研究,包括农药残留、重金属污染、致病菌感染、在商品桃胶加工过程中使用的酸、碱、漂白剂等的残留影响、不同树胶和工业胶的真伪鉴别及桃胶的毒理学影响等,为桃胶的安全评估提供基础数据和理论支撑。本文有望为桃胶的质量评价标准建立提供参考,为桃胶的资源开发应用提供科学依据。     

脂蛋白亚类分离检测技术研究进展

脂蛋白亚类作为血液中水不溶性脂质载体,在了解脂质的营养、代谢和疾病研究中发挥着重要作用。在食品科学、营养学研究和临床疾病诊断中,血液脂蛋白亚类的精准、方便和快速分离检测及其数据标准化至关重要。但现有的分离检测方法对脂蛋白的分类标准和脂蛋白亚类的检测水平存在差异,导致数据缺乏参比性。因此,为更好地实现对脂蛋白亚类的定性定量分析,建立可靠的分离检测方法。本文对现有脂蛋白亚类分离检测技术进行了综述,总结了包括超速离心法、核磁共振波谱法、凝胶电泳法、离子迁移率分析法、光谱法和质谱法等技术的研究和应用进展。通过比较以上分离检测技术原理的差异以及技术的优势和不足,为血液脂蛋白亚类的检测提供理论和技术参考。