生物传感器的发展应用及前景

随着信息技术与生物工程技术的发展,生物传感器得到了极为迅速的发展,当今各发达国家都把生物传感器列为21世纪的关键技术,给予高度的重视。生物传感器不仅广泛用于传统医学领域,推动医学发展,而且还在空间生命科学、食品工业、环境监测和发酵工程等领域广泛应用。     

利用生物传感技术监测分析农药污染的研究

农药的大量生产和广泛使用引发一系列环境污染和食物中毒问题,严重威胁到人类的生存环境和身体健康,生物传感器作为一种便捷、快速检测技术,在农药污染测定中具有广泛应用价值。文章综述了酶生物传感器、免疫传感器、微生物传感器及仿生生物传感器四类生物传感器在农药残留分析中的应用研究,并展望了其发展方向。     

Polymer-supported enzymes: Achievements,problems and perspectives

Over the last two decades, intense research activity in the area of enzyme and cell immobilisation techniques has fostered the industrial application of several new enzyme-catalysed processes for chemical and pharmaceutical production, as well as for the food industry. Biosensors, based on immobilised enzymes or whole cells, are finding wide-spread applications in the analytical and biomedical fields. The recent remarkable progress attained in the development of recombinant DNA techniques promises to provide any enzyme having properties tailored to meet the specific demands of any user.     

Biosensoren –- Sensoren für die Biotechnik?

Biosensors – Sensors for biotechnology? Increasing analytical requirements are to be expected in biotechnology, diagnostics, and environmental protection as a result of increasing product purity demands and the need to satisfy legal requirements. Biosensors are suitable for some of these purposes. The present review discusses the principal types and properties of such sensors in order to compare them with other sensors for the same purpose. It is seen that biosensors in combination with equipment having automated sample preparation and calibration can serve to overcome shortfalls in managing the increased analytical requirements for a number of substances.     

Nutrient data bank: Computer-based management of nutrient values in foods

A computerized Nutrient Data Bank has been designed for storage, summary, and retrieval of food composition data. The system is a repository for data from domestic and international sources, including research institutions, industry, and independent laboratories. Source data are carefully screened with regard to identification of the food and conditions which may affect its nutritive value. Variables such as treatment and processing of the food and method of nutrient analysis can be considered in the analysis and retrieval of the data. All primary data will go into Data Base I. After statistical analysis of primary data, unique criteria will be developed for each food for use in summarizing the nutrient data into composite values. Data Bases II and III will be derived from the information in Data Base I by averaging, weighting, and selection. The summarized data will include averages for each nutrient, the number of samples, range values, and standard error. The data can be used for compiling a new nutrition handbook and for rapid retrieval of information for scientists.     

食品接触聚乳酸杯盖中的滑石粉迁移分析

采用国标方法对食品接触聚乳酸（PLA）杯盖进行了总迁移测试，利用原子吸收光谱法对其食品模拟液中滑石粉的迁移量进行了检测，同时采用傅里叶红外光谱法对迁移物蒸发残渣中的滑石粉进行了定性鉴定，并探讨了滑石粉在食品接触材料中的安全性问题。结果表明，本方法准确、快速、简便，可用于食品接触材料中滑石粉的快速鉴别和安全性评价；滑石粉在食品模拟液中不易迁出，因此当PLA制品与食品接触时，其中的滑石粉迁移至食品的风险较低。     

Emerging food drying technologies with energy-saving characteristics: A review

Abstract

Drying is one of the most vital preservation techniques used in the food industry. It demands different levels of energy to produce commercially high-quality-dried food products. Novel drying technologies minimize deterioration of the food ingredients and produce novel products for consumers. In recent years, there have been many developments in the technology connected with the industrial drying of foods. Recent research has shown that novel food drying technologies could be utilized to improve the efficiency of drying by lowering the energy consumption and also to enhance the product quality. This article reviews selected energy- saving techniques in drying and discusses some novel combined drying technologies. These include solar-assisted, infrared-assisted, microwave-assisted and similar hybrid drying methods for food drying. Recommendations are also made for future research and development.     

食品企业管理体系维护人才培养模式研究

为了使各种管理体系能够在食品企业中得到切实推行,文章对食品企业管理体系维护人才培养模式进行研究,表明管理体系维护人才在我国食品企业中十分紧缺,对造成这种现象的原因和解决方法进行了研究.首次提出了引入优良的认证机构资源,通过高校、认证机构和食品企业多层次合作,共同培养食品企业管理体系人才的模式.这种人才的培养模式可整合高校和相关认证机构优势资源,切实构建以能力为主线的高校课程体系,培养食品企业真正需要的毕业生；开通高校学生就业直通车,以培养的学生为载体,激发企业推进各类管理体系标准的源动力,使对食品企业各种管理体系相关问题的深入研究成为可能,为各种管理体系在我国食品企业中的有效推行、为我国食品行业的发展适应新形式的要求提供有效的人力资源保障.     

The dietary score as a simplified methodology in processing and analyzing food consumption data

The purpose of this investigation was to evaluate the dietary score as a valid and rapid alternative procedure for the processing and analysis of food consumption data in Guatemala. The dietary score consists in assigning points to a diet based upon the number of servings the diet provides of each one of the eight groups in which food has been classified. The size of the serving for each food receiving points was estimated based on available data describing the food pattern of Guatemala. The caloric contribution of each of the eight groups to the total caloric intake was also calculated, and information on the caloric and nutrient needs of the Guatemalan population is discussed. In this communication, the dietary score was compared to the percentage of adequacy for energy and nutrients in 392 diets of women, and children between the ages of 24 and 60 months. Half of the dietaries were collected using the 24-hour recall method, while in the other half, the direct weighing method was used. Nutritional adequacy was estimated from food composition tables and based on the recommended energy and nutrient intake figures. In addition, by utilizing the adequacy indices for energy and nutrients, a binary variable was developed to describe the overall adequacy of the diet. This variable describes the probability a diet has of being adequate, given the dietary score obtained. In conclusion, the dietary score was found to be a valid, rapid and efficient alternative for the processing and evaluation of food consumption information, collected by means of either the direct weighing of foods or the 24-hour recall methods.     

拉曼光谱仪在过程监测中的应用

基于CCD阵列探测器微小型光谱仪已普遍用于工业过程监测,与光纤传导和激光技术结合构成在线拉曼光谱测量系统,以其检测速度快和无损伤性等优点取代了传统的实验室测量方法。文中以Ocean Optics公司的QE65000型光纤光谱仪为例,详细介绍了其特点以及拉曼光谱仪在生化反应工程、石油化工、制药工程和食品生产工业等领域的应用实例。     

Development of Two-Dimensional Nanomaterials Based Electrochemical Biosensors on Enhancing the Analysis of Food Toxicants

In recent times, food safety has become a topic of debate as the foodborne diseases triggered by chemical and biological contaminants affect human health and the food industry’s profits. Though conventional analytical instrumentation-based food sensors are available, the consumers did not appreciate them because of the drawbacks of complexity, greater number of analysis steps, expensive enzymes, and lack of portability. Hence, designing easy-to-use tests for the rapid analysis of food contaminants has become essential in the food industry. Under this context, electrochemical biosensors have received attention among researchers as they bear the advantages of operational simplicity, portability, stability, easy miniaturization, and low cost. Two-dimensional (2D) nanomaterials have a larger surface area to volume compared to other dimensional nanomaterials. Hence, researchers nowadays are inclined to develop 2D nanomaterials-based electrochemical biosensors to significantly improve the sensor’s sensitivity, selectivity, and reproducibility while measuring the food toxicants. In the present review, we compile the contribution of 2D nanomaterials in electrochemical biosensors to test the food toxicants and discuss the future directions in the field. Further, we describe the types of food toxicity, methodologies quantifying food analytes, how the electrochemical food sensor works, and the general biomedical properties of 2D nanomaterials.     

Standards for protein based foods in developing countries

Legal specifications in India are issued by the Central Committee for Food Standards and are limited in number. Specifications issued by the Indian Standards Institution (ISI), which are discussed in this paper, are optional but prestigious and much more numerous. Foods based on milk proteins emphasize minimal protein damage, estimated by solubility measurement, and high sanitary quality. The latter is common to all other ISI food specifications as well. Edible oilseed proteins for use as food ingredients are formulated in various types or grades and carry such criteria as protein level, fiber content, and appropriate antinutrient level. Proteins from various sources may enter products such as protein mixes, weaning and toddler foods, biscuits, “vegetable” milks, and offspring of the latter like yogurt, ice cream, and reconstitutable powders. In certain products, protein level may be varied inversely with protein quality. To define the latter, the protein efficiency ratio has been adopted and a working methodology for India evolved through collaborative experimentation. The level of any added vitamins and minerals in these protein foods is such that an expected daily consumption of the food would carry 1/3 the Indian recommended daily allowance. Concentrate protein foods stand in a class apart in their very high levels of the nutrients present. Enriched staples like wheat flours could carry proteins, vitamins, and minerals or omit proteins if found functionally disadvantageous. Codes of practice are being developed by ISI in related fields, such as food advertising, in which one clause enjoins that sound established foods or food practices should not be denigrated; food labeling, in which the problem is to ensure a label meaningful to consumers; and date marking, which could hinge on certain and expected shelf life of the food.     

Basic principles underlying a legislative framework for vegetable protein

New food products appear on the market every day in one country or another. Provided they conform to the food laws currently in operation, there are no obstacles to the sale of such foods. The question is asked as to why special provisions are sought for or are needed to enable foods based on vegetable protein products to be marketed. The discussion given mainly centers on developed countries with “Western” type diets; developing countries and countries with traditional soy products are briefly mentioned. The four main viewpoints, of which account has to be taken, are outlined. These originate from the consumer, the manufacturer, the government regulatory and health authorities, and finally the enforcement authority where this is independent of the regulatory authority. Each of these contribute, in differing degree, to the questions of safety as regards health, nutritional adequacy, labeling and absence of deception, and the ability to enforce such regulations as may be needed. The extent to which a system of regulations formulated to meet the various safeguards asked for by one or other group still offers scope for commercially viable products is discussed. There may be conflict between the attitude of some manufacturers anxious for rapid commercial success linked with the measures which would satisfy their requirements and the long term development of vegetable protein products as an accepted sector of the food market. Indications are given of what might constitute a framework for legislation.     

Sugar-based surfactants for consumer products and technical applications

Sugar-based surfactants, such as sorbitan esters, sucrose esters, alkyl polyglycosides, and fatty acid glucamides gain increasing attention due to advantages with regard to performance, health of consumers, and environmental compatibility compared to some standard products. Sorbitan esters are well established products, which are mainly used as leather and textile auxiliaries or as emulsifiers for food at a volume of approx. 20,000 t/a. Sucrose esters are relatively hydrophobic products. The actual market size is estimated to be < 4,000 t/a – the main application being emulsifiers for food and cosmetics. Their use is still limited. Alkyl polyglycosides and fatty acid glucamides represent a perfect amphiphilic structure with excellent surface activity as well as solubility due to highly selective syntheses. For alkyl polyglycosides industrial processes have been developed in the past couple of years and a total capacity of ca. 80,000 t/a has been established. They are mainly used for cosmetic, manual dishwashing, and detergent applications. Fatty acid glucamides to date are exclusively used by one company in liquid and powdered detergents. The estimated production capacity is approx. 40,000 t/a. Comparable in their performance profile as co-surfactants, both products differ in their raw material base: whereas in the case of the fatty acid glucamides methylamine is incorporated in the product, alkyl polyglycosides are completely based on renewable resources. This, combined with very good performance and mildness, could be one reason why alkyl polyglycosides are the most successful sugar-based surfactants nowadays. Research to develop derivatives on this basis is still ongoing.     

Magnetic Fluorescent Quantum Dots Nanocomposites in Food Contaminants Analysis: Current Challenges and Opportunities

The presence of food contaminants can cause foodborne illnesses, posing a severe threat to human health. Therefore, a rapid, sensitive, and convenient method for monitoring food contaminants is eagerly needed. The complex matrix interferences of food samples and poor performance of existing sensing probes bring significant challenges to improving detection performances. Nanocomposites with multifunctional features provide a solution to these problems. The combination of the superior characteristics of magnetic nanoparticles (MNPs) and quantum dots (QDs) to fabricate magnetic fluorescent quantum dots (MNPs@QDs) nanocomposites are regarded as an ideal multifunctional probe for food contaminants analysis. The high-efficiency pretreatment and rapid fluorescence detection are concurrently integrated into one sensing platform using MNPs@QDs nanocomposites. In this review, the contemporary synthetic strategies to fabricate MNPs@QDs, including hetero-crystalline growth, template embedding, layer-by-layer assembly, microemulsion technique, and one-pot method, are described in detail, and their advantages and limitations are discussed. The recent advances of MNPs@QDs nanocomposites in detecting metal ions, foodborne pathogens, toxins, pesticides, antibiotics, and illegal additives are comprehensively introduced from the perspectives of modes and detection performances. The review ends with current challenges and opportunities in practical applications and prospects in food contaminants analysis, aiming to promote the enthusiasm for multifunctional sensing platform research.     

Silver‐nanoparticle‐loaded chitosan lactate films with fair antibacterial properties

Food quality and safety are major concerns in the food industry. Antimicrobial packaging can be considered an emerging technology that could have a significant impact on life and food safety. Antimicrobial agents in food packaging can control the microbial population and target specific microorganisms to provide greater safety and higher quality products. In this work, a lactic acid grafted chitosan film was synthesized. Silver nanoparticles were loaded into the chitosan lactate (CL) film by equilibration in a silver nitrate solution, which was followed by citrate reduction. The presence of silver nanoparticles was confirmed with transmission electron microscopy, X‐ray diffraction, Fourier transform infrared spectroscopy, and thermogravimetric analysis of the film. The silver‐nanoparticle‐loaded CL film was investigated for its antimicrobial properties against Escherichia coli. This newly developed material showed strong antibacterial properties and thus has potential for use as an antibacterial food‐packaging material. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

CRISPR/Cas9 Technology and Its Utility for Crop Improvement

The rapid growth of the global population has resulted in a considerable increase in the demand for food crops. However, traditional crop breeding methods will not be able to satisfy the worldwide demand for food in the future. New gene-editing technologies, the most widely used of which is CRISPR/Cas9, may enable the rapid improvement of crop traits. Specifically, CRISPR/Cas9 genome-editing technology involves the use of a guide RNA and a Cas9 protein that can cleave the genome at specific loci. Due to its simplicity and efficiency, the CRISPR/Cas9 system has rapidly become the most widely used tool for editing animal and plant genomes. It is ideal for modifying the traits of many plants, including food crops, and for creating new germplasm materials. In this review, the development of the CRISPR/Cas9 system, the underlying mechanism, and examples of its use for editing genes in important crops are discussed. Furthermore, certain limitations of the CRISPR/Cas9 system and potential solutions are described. This article will provide researchers with important information regarding the use of CRISPR/Cas9 gene-editing technology for crop improvement, plant breeding, and gene functional analyses.     

Quantitative Bestimmung cyanogener Glykoside in Linum usitatissimum. Mit Hilfe der HPLC

Quantitative Determination of Cyanogenic Glycosides in Linum usitatissimum with HPLC-Technique Separation and determination of cyanogenic glycosides are possible with HPLC technique and using a differential refractometric detector. A method for rapid determination of the single cyanogenic glycosides in linseed has been developed. Linamarin which has been reported up to now as the main source of biologically bounded HCN in Linum usitatissimum could not be observed. On the other hand the cyanogenic diglycosides Linustatin and Neolinustatin could be shown as the responsible source of segregable HCN.     

Improved procedure for extracting food fatty acids

Estimations of the fat content of food are generally based on the weight of the fraction extracted by a solvent. Unfortunately these solvents extract varying amounts of substances which are nonlipids, and they fail to extract all of the fatty acids, especially those present in complex forms. Though current procedures are simple, they are unreliable. Calories contributed by food fats can be calculated accurately only from data on the total fatty acid content of these foods. An improved method for the complete extraction of food fatty acids is described. This method involves an extraction of food samples with chloroform: methanol (2∶1) both before and after treatment with 2 N hydrochloric acid in methanol, removal of the solvent from the combined extracts, and then extraction with chloroform. This method was compared with the AOAC method in the analysis of 18 foods for fatty acid content. The values obtained by the new method were higher in every case, and significantly higher in most cases, due primarily to a more complete extraction of the bound fatty acids. The usefulness of the new method in the routine analysis of foods was demonstrated in 58 additional food samples.