高蛋白含量的大麦在生产中的应用

高蛋白含量的大麦用于啤酒酿造生产中，在制麦工艺和酿造工艺上需做适当调整，浸麦水温控制在12－18℃，时间38－48h，水分43％－45％；发芽温度14－16℃，时间96－120h；绿麦芽干燥温度和时间分别为38－42℃、8－10h,62-70℃、7－9h，80－84℃、5－7h，控制整个干燥时间在24－26h；在糖化过程中，高蛋白含量大麦用量控制在30％以下，降低糖化温度为65℃，糊精与麦芽糖的比例控制在1：8．5，调整糖化醪的pH为5.4-5.6，煮沸麦汁的pH为5.2-5.4；控制发酵温度不超过10℃，以控制酵母的降糖速度，不致发酵过快。结果表明，成品啤酒的内在质量和风味稳定性都与原产品一致。（庞晓）     

用法国大麦制麦初探

法国大麦，经测定发芽率高，有轻度水敏性。用快速浸麦法浸麦，发芽前期补３次水，Ｍ－Ｆ焙燥，Ｍ－Ｆ焙燥，可制得合格成品麦芽。     

制麦过程中浸麦水pH值对泡沫蛋白的影响

浸麦水中pH值环境是影响种子生长代谢的重要因素。对3种pH值条件下发芽人麦中的泡沫蛋白含量及蛋白质Z的相对含量进行了定鞋分析析和比较,发现浸麦水中pH值埘麦芽中泡沫蛋白含量具有影响：使用pH3．0溶液浸麦,泡沫蛋白分解较快;而在发芽中兵团期,pH4．0的环境有利于蛋门质Z的释出,能够增加麦芽巾泡沫蛋门含最。本文为麦芽与啤酒的质量改进提供了方法和依据。     

制麦工艺对SN1391小麦麦芽质量的影响

以小麦SN1391为试材,采用三因素三水平正交实验设计,研究浸麦度(40%～48%)、发芽温度(12～20℃)及焙焦温度(78～83℃)对麦芽质量的影响。通过对成品麦芽指标的分析,发现浸出物含量受制麦工艺参数影响不大;糖化力、糖化时间、α-AN含量、库尔巴哈值、麦芽β-葡聚糖含量、麦汁粘度受工艺参数影响较大;提高浸麦度与发芽温度,降低焙焦温度可以降低成品麦芽中β-葡聚糖的含量和麦汁粘度。以糖化力为主要指标时,对糖化力影响的主次因素顺序为:发芽温度>浸麦度>焙焦温度;得到最佳制麦工艺参数为:浸麦度47%～48%、发芽温度为18～20℃、焙焦温度为80～81℃。     

制麦及糖化过程中过氧化物酶的研究

采用Sigma方法，测定两种蛋白质含量不同的“甘啤三号”大麦在浸麦、发芽、焙燥以及糖化过程中过氧化物酶的变化，并研究不同焙燥工艺对过氧化物酶活性的影响。同时研究了该酶的基本性质。结果表明：浸麦结束时酶活增加了1倍，发芽结束时增加了4～5倍，延长45～65℃阶段时间可以有效降低酶活，保持20h后，两种成品麦芽过氧化物酶活力分别为682u／g，761u／g。麦芽中过氧化物酶最适作用条件为pH6．0，温度20℃。     

影响麦芽溶解度的关键制麦参数及参数优化

麦芽溶解度是衡量麦芽酿造性能的重要指标,针对影响该指标的关键制麦参数即浸麦度、发芽温度、凋萎温度、干燥温度,以进口大麦为原料,进行了单因素试验,并分别采用荧光染色法和冷场发射扫描电子显微镜观察麦芽胚乳溶解情况来确定麦芽溶解度。并在此基础上采用响应面设计优化制麦工艺。结果表明,各因素对麦芽溶解度影响程度的大小顺序为B(发芽温度)D(干燥温度)C(凋萎温度)A(浸麦度)。优化制麦工艺条件为:浸麦度为46%,发芽温度为16℃,凋萎温度为48℃,干燥温度为78℃。优化制麦工艺后,麦芽溶解度从81%提高到87%。     

一种预测浸麦工艺对水敏感性大麦发芽影响的数学模型

一种新开发的方法用于模拟大麦在浸麦及浸麦后的发芽情况，这一方法是基于实验室中采用不同浸麦程序，不同的湿浸和断水时间，不同温度、水敏感性以及不同的发芽方法，这一模型可以用于分析浸麦及发芽，以设计浸麦工艺来生产均一性的麦芽。     

大麦浸渍过程中水合度变化的研究

浸麦是制麦过程的第一工序,浸麦过程的麦粒水合程度直接影响到后续发芽过程各种酶的产生,从而影响麦芽的溶解情况和各种有机酸的形成。本文应用国际上新兴的水合度指标,深入剖析浸麦过程中的麦粒变化与水分扩散趋势,并通过水合度指标评价麦粒的浸麦质量,最后将试验数据结合实际生产情况,得出了适宜的浸麦水温范围,为生产中确定浸麦工艺提供了理论依据。     

热水处理对镰刀菌污染大麦的安全性及质量的影响

使用镰刀菌污染的大麦进行制麦可能会导致麦芽中含有真菌毒素并降低麦芽质量。热水处理可以预防或减小安全性及质量方面的问题,而且也可用于处理其他质量较好的大麦。我们在不影响大麦发芽特性的前提下研究热水处理对镰刀菌的生长及真菌毒素的抑制作用。将含不同量呕吐毒素的四种大麦于45℃或50℃热水中分别处理0,1,5,12,20分钟,处理后的大麦进行微型制麦。测定大麦及麦芽镰刀菌染菌率（FI）,发芽力（GE）,好氧菌平板计数（APC）,霉菌及酵母计数（MYC）,呕吐毒素含量。麦芽质量指标包括麦芽浸出率,可溶性氮,麦汁色度,麦汁黏度,游离氨基酸含量,仅一淀粉酶,糖化力。当热水处理温度为45℃（41％～66％）和50℃（51％～69％）时,在1分钟内FI有明显下降;5分钟后大麦中APC（1．0～1．8log）和MYC（1．7～1．8log）均有明显降低;用45℃（79％～93％）和50℃（84％～88％）热水处理20分钟后所制麦芽中DON呈最大幅度的下降;GE和其他麦芽指标只有在大麦经50℃热水处理12h20min后才会受影响。结果表明受镰刀茵轻微污染的大麦可以通过热水处理来减少副作用。     

用小麦酿造啤酒的讨论

小麦是酿造啤酒的原料之一，其分布主要在欧亚大陆和北美洲。品种因播种季节和皮色不同而呈多品种性：小麦营养比较丰富，经济价值较高；富含淀粉、蛋白质，还舍有脂肪、多种矿质元素和维生素B。小麦含蛋白质在11％～16％，比大麦含蛋白质高。小麦芽生产浸麦时间为大麦的2／3；浸麦度为37％～38％；发芽温度可升至17～20℃，结束温度为60℃；焙焦温度80℃。用小麦芽酿造啤酒对糖化和过滤、啤酒风味、酵母使用、啤酒过滤和啤酒抗冷都会产生一定的影响。     

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