蔗糖溶液辅助水剂法提取苦杏仁油的工艺研究

采用蔗糖溶液辅助水剂法提取苦杏仁油,以改善水剂法工艺中乳化严重的现象,降低苦杏仁油中氢氰酸的含量。在单因素试验的基础上,选取蔗糖溶液浓度、提取温度、液料比这3个对提油率影响显著的因素设计响应面试验并进行优化研究。结果表明:提取温度和蔗糖溶液浓度对提油率影响较大;最优工艺条件为蔗糖溶液浓度0.27 mol/L、提取温度94.5℃、液料比6∶1、提取时间3 h,此条件下苦杏仁提油率可达73.01%;与传统提油工艺相比,蔗糖溶液辅助水剂法提取的苦杏仁油中氢氰酸含量明显降低,为7.74 mg/kg,具有一定优越性;苦杏仁毛油酸值和过氧化值均符合国家质量标准,表明蔗糖溶液辅助水剂法的提油工艺可行,具有一定推广和应用前景。     

糖效应辅助水剂法提取文冠果籽油工艺优化及其特性分析

以文冠果籽为原料,探讨糖效应辅助水剂法提取文冠果籽油的最优工艺条件,并对其脂肪酸组成及理化特性进行分析。以提油率为考察指标,通过单因素试验确定蔗糖浓度、液料比、提取温度及提取时间对文冠果籽提油率的影响,采用响应面中心组合试验设计优化提油工艺条件。结果表明,糖效应辅助水剂法提取文冠果籽油的最优工艺条件为:蔗糖浓度1.2 mol/L,液料比5.4∶1,提取温度64℃,提取时间210 min。在最优工艺条件下,文冠果籽提油率为70.9%;所得文冠果籽油色泽亮黄,澄清透明,不饱和脂肪酸含量高达92.86%,酸值和过氧化值等理化指标均符合GB2716—2005《食用植物油卫生标准》。     

微波辅助萃取南瓜籽油

用微波辅助提取南瓜籽油,采用单因素试验和正交试验法考察了提取时间、提取温度和料液比对提取率的影响,得到了最佳提取工艺条件：提取时间10min,提取温度45℃,料液比1∶7。将萃取方法进行比较,微波萃取法有明显的优点,其提油率最高,萃取温度低,萃取时间明显的缩短,分别是溶剂萃取的1/24,索式抽提的1/48。     

鲜榨油茶籽油提取工艺研究

为寻求油茶籽浆液提取鲜榨油茶籽油的最佳条件,采用响应面法优化其提取条件。选择不同料液比、提取温度、提取时间为自变量,提油率为响应值,利用Box-Behnken方法进行三因素三水平的实验设计,并进行响应面分析,建立回归模型。结果表明:回归方程拟合性好,鲜榨油茶籽油提取工艺最佳条件为料液比40∶10、提取温度90℃、提取时间50 min。在最佳条件下,鲜榨油茶籽提油率为95.9%,且鲜榨油茶籽油提取工艺对鲜榨油茶籽油的酸值和过氧化值无影响。     

基于Box-Behnken-Matlab分析法优化高亚油酸含量南瓜籽油提取工艺研究

本研究以低温锡箔烘焙裸仁南瓜籽为对象,采用超声辅助溶剂法提取南瓜籽油,运用Box-Be-hnken-Matlab分析法对南瓜籽油进行基于亚油酸(LA)相对含量(Y₁)和粗油得率(Y₂)的提取工艺优化。结果表明：采用Box-Behnken-Matlab分析法得到南瓜籽粗油最优提取工艺参数为：超声时间15 min,料液比1∶38.65,提取温度25.75℃,提取时间2.7 h,此时,Y₁可达(48.23±0.11)%,Y₂为(24.83±0.12)%;当超声时间15 min,提取时间的范围为2.5～3 h,料液比1∶34～1∶39,提取温度22～27℃时,在此工艺参数区间Y₁和Y₂可同时取得较大理论值,此时,粗油中总酚含量为(968.71±13.96)mgGAE/kg。研究表明,Box-Behnken-Matlab分析法不仅可以得到高LA相对含量的南瓜籽油最优工艺参数,也可以在兼顾LA相对含量和粗油得率的情况得到较优工艺参数范围,为高活性南瓜籽油工业化提取提供...     

水剂法提取腰果油工艺条件研究

采用水剂法研究腰果油的最佳提取工艺,分别以料液比、提取温度、提取时间和离心力为单因素研究其对提油率的影响,并通过正交设计试验确定腰果油的最佳提取工艺条件为料液比1:1 g/mL、提取时间4 h、离心力4 800 r/min,最佳条件下获得的提油率为74.39%。采用水剂法得到的腰果油色泽浅黄澄清透明,具有腰果固有的清香味。理化指标测定结果表明,油的酸价为0.65 mg/g,碘值为14.25 gI/100 g,皂化值为186 mg/g,符合国家食用油质量标准,过氧化值未检出。水剂法提取腰果油的脂肪酸分析表明其含有的脂肪酸主要有棕榈酸(质量分数为10.32%),油酸(62.87%),和亚油酸(25.36%)。     

酸热法提取山葡萄籽油工艺优化及油脂脂肪酸组成分析

对酸热法提取山葡萄籽油工艺进行优化。以提油率为评价指标,采用单因素实验研究了盐酸浓度、料液比、酸热时间、酸热温度和浸提时间对山葡萄籽油提取效果的影响,并运用响应面法进行工艺优化。结果表明:最佳提取工艺条件为料液比1∶6、盐酸浓度4. 09 mol/L、酸热时间59. 37min、酸热温度75. 85℃、浸提时间1. 99 h,在此条件下,提油率为26. 005%;山葡萄籽油脂肪酸组成以亚油酸为主,含量达到70. 59%,其次为油酸(13. 34%)、棕榈酸(8. 63%)和硬脂酸(4. 27%),而花生酸、亚麻酸、棕榈油酸、豆蔻酸的含量相对较低。     

超声波辅助提取栝楼籽油工艺优化

以嘉兴产栝楼为试验材料,采用索氏提取法研究不同溶剂对栝楼籽提油率的影响,并获得最佳的提取溶剂;通过单因素试验和正交试验研究超声波辅助提取栝楼籽油的最佳工艺条件,并获得最高提取率。试验结果表明:乙醚的提油率最高,超声波辅助提取时料液比为1∶6(g/mL)、浸提温度为50℃、浸提时间为20 min栝楼籽油提油率最高。     

水酶法提取胡麻籽油工艺条件的研究

采用水酶法提取胡麻籽油并对其工艺条件进行了详细研究。在单因素实验的基础上,通过正交实验得出了最佳工艺条件,即20 g研碎油料,加酶量为0.10 g,酶解温度50℃,酶解时间1h,最适pH 5.4,料液比1∶10,浸提温度90℃,浸提时间9 h。另外,水酶法提取胡麻籽油的提油率比水浸法提取胡麻籽油的提油率高24.55%。     

超声波法提取南瓜籽油的工艺条件优化研究

采用超声波法提取南瓜籽油,筛选了提取南瓜籽油的理想溶剂,通过单因素试验和正交试验考察了提取温度、提取时间、液料比、超声频率和功率对南瓜籽油得率的影响,结果表明：石油醚为提取南瓜籽油的理想溶剂;各因素对南瓜籽油得率的影响大小依次为：液料比＞超声时间＞超声温度＞超声频率和功率;优化的提取工艺参数为：液料比6:1(V/W)、超声频率和功率59kHz、280W、提取温度60℃、提取时间35min,此条件下无壳瓜籽油的得率达39.04%。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press