100L罐中深层发酵生产L-苹果酸的研究

报道了温特曲霉 (AspergilluswentiiF- 891)发酵L- 苹果酸的工艺特点 ,在 10 0L罐上研究了通风量、温度、pH值及发酵培养基中富马酸浓度等因素对深层发酵富马酸生产L -苹果酸的影响。确定了最佳发酵条件 ,其中富马酸浓度 11% ,通风量 1∶1 0 5 (发酵前期 )～ 1∶1 2 8v/v/m(发酵中后期 ) ,温度 30℃ (发酵前期 )～ 2 5℃(中后期 ) ,初始pH值 6. 0～ 6 . 2 ;发酵周期 10 8h左右 ,富马酸平均转化率 83. 5 2 % ,平均产L 苹果酸 10 . 2 3%。     

清液补料酒精发酵工艺研究

用葡萄糖清液发酵酒精 ,在 3 2℃下发酵 72h ,接种量以体积比 8%的条件下 ,酒精体积分数可达 15 % ( 2 0℃ )以上 ,残糖降至 0 1%以下 ,葡萄糖转化率达 5 0 %。     

芭蕉芋糖化液酒精发酵条件研究

对芭蕉芋糖化液的三角瓶酒精发酵条件进行了研究。通过单因素实验和正交优化实验，确定种子培养基为含葡萄糖16．1％的芭蕉芋糖化液添加1％玉米浆和0．2％尿素，种子培养条件为33℃，15r/min摇床培养17h，接种量10％。发酵培养基为含葡萄糖16．1％2芭蕉芋糖液中尿素0．2％和玉米浆2％。发酵初始pH值4．3，33℃下静置发酵。在此发酵条件下可从16．1％的糖液中得到9．43％（v/v)的酒精，达到葡萄糖理论转化率的91．0％。     

酸酶法降解稻草纤维素工艺优化及其发酵产乙醇的研究

对纤维素降解工艺进行了优化,并将其应用于淀粉质原料酿酒中,在减少大米用料的同时增加发酵液糖含量,提高酒度,节约生产成本。实验采用酸法酶法两步处理稻草秸秆纤维素,结果表明,在盐酸浓度2．5％,温度为126℃,固液比（g/mL）为1：2的条件下处理1h,再在温度为50℃,pH值为5．0,酶用量为35IU／g干物质（自制酶液）的条件下水解12h,最终葡萄糖得率为24．5％。水解糖液与大米糖化液按6：4（v／v）配比混合,接入酿酒酵母发酵,产酒蒸馏酒度为13．4％vol。     

苹果果醋的研制

以陕西红富士苹果为原料 ,采用液态发酵工艺 ,应用单因素和正交试验的方法研究了酒精发酵和醋酸发酵过程中影响因素。结果表明 :采用酒精发酵 ,苹果汁糖含量 1 8°Bx ,接种量1 0 % ,3 0℃ ,发酵 6d ,酒精体积分数约 8% ;采用醋酸发酵 ,糖含量 5°Bx ,酒精体积分数 8 5 % ,接种量 1 0 % ,3 0℃ ,发酵 5d ,醋酸含量约 7g/1 0 0mL。     

利用低温蒸煮工艺进行高浓度酒精发酵

本研究利用低温蒸煮工艺,探讨了玉米淀粉的高浓度酒精发酵。在80℃下对玉米粉进行蒸煮15min,同时加α—淀粉酶进行液化。经冷却后,在55℃下加糖化酶糖化30min。再度冷却到30℃,加酵母菌悬液发酵70h。并利用这一技术研究了产高浓度酒精酵母菌株的最佳发酵条件。在加糖化酶量200～300u/g原料。酵母接种量为3％(v/v),发酵温度为30℃,pH4～4.5,发酵周期为70h,原料水比为1:2条件下,所选用的菌株之一W_4可以产生17.5％(v/v)乙醇。发现该菌株在发酵速度和耐酒精能力方面明显地优于国内酒精厂常用的酵母菌株1300。在发酵结束时,成熟发酵醪的pH值为4.2。外观糖度为0(Bx),残还原糖为0.19％,残总糖为3.6％,淀粉利用率为90％。     

木薯粉浓醪酒精同步糖化发酵5L～100L放大试验

以木薯粉为原料进行浓醪酒精同步糖化发酵,在前期三角瓶试验的基础上进行5L～100L罐的放大试验.结果表明,在总糖含量为24.5%(m/v)左右时,放大试验效果较好,发酵效率在90%左右,发酵的终酒精浓度最高达到14.55%vol;当总糖含量提高为30%(m/v)时,发酵效率明显下降,只有75.9%.     

甜高粱糖浆生产酒精工艺的研究

以甜高粱糖浆为原料,以筛选的糖质酵母为菌种,进行发酵酒精工艺条件的研究。经单因素、正交实验,得到最佳工艺为:糖浆浓度32.0°Bx,酵母接种量7.5%,发酵pH4.0,32℃发酵64小时后,发酵成熟醪酒分为12.2%(v/v),残还原糖为1.19%,发酵率为93.1(v/v)。     

三像草汁与糖蜜混合发酵生产酒精的研究

为了合理利用三像草汁中的糖分,选用酿酒酵母GJ2008作为发酵菌种,通过三像草汁与糖蜜混合发酵的方式生产酒精。研究结果表明,在初始总糖18.0%～20.0%(m/v)左右,pH4.5,发酵温度32℃,不添加营养盐和氮源的条件下,可获得较优的发酵结果,发酵酒精度在11.0%(v/v)左右,发酵效率达到90%。     

应用浓醪发酵技术推动酒精行业科学发展

高浓度酒精发酵始于20世纪70年代,主要以可再生资源粮食或植物纤维为原料,采用连续发酵,最终酒精浓度可达16％(v／v)左右,实验室小麦粉高浓发酵可达21％(v／v),淀粉利用率达90％以上,发酵时间在50～70h。在蒸煮工艺方面对低温蒸煮、中温蒸煮及生料发酵作了探索。浓醪发酵的料水比为1：2．8～3．2。安琪酵母股份有限公司研究开发的安琪超级耐高温酿酒高活性干酵母已形成生产力,并投入大生产使用,其发酵结束时醪液的酒精浓度可达到14％～17％(v／v)。国内外在实验室筛选分离的酒精酵母,有的产酒精浓度可达20％(v／v)左右,但大都尚未形成生产力。酒精浓醪发酵技术是一个方向,对生产企业提高效益,节约能源,保护环境将有积极的促进作用。应以科学发展观为指导,大胆采用酒精浓醪发酵技术,大力推进酒精行业的科技进步,促进酒精产业的健康发展。     

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