脱水苦瓜护色研究

对苦瓜常压干燥过程的护绿措施研究,探讨各种护绿剂的效果,并初步研究了苦瓜烫漂和干燥条件与褐变的关系。结果表明：０．５ｃｍ厚的新鲜苦瓜片,用４０μｇ／ＬＣｕ（Ａｃ）２＋７４μｇ／ＬＥＤＴＡ钠盐＋８００ｍｇ／ＬＭｇＣＯ３＋３ｇ／ＬＣａＣｌ２护绿剂,８５℃烫漂３ｍｉｎ,迅速清水冷却后,在３％Ｎａ２ＳＯ３＋０．３％ＨＣＬ溶液中泠浸１０￣２０ｍｉｎ,然后在８５℃下鼓风干燥５￣６ｈ,成品密封于真空袋中,在常温     

宇佐美曲霉L-336酸性蛋白酶2m~3罐中试发酵研究报告

宇佐美曲霉栗色变种Ｌ－３３６是分泌高单位酸性蛋白酶的生产菌，在摇瓶小试工艺基础上进行２ｍ３罐发酵中试，结果表明：较优发酵培养基（％）为黄豆粉４．３，玉米粉１．０，鱼粉０．７，蚕蛹水解液１０，Ｎａ２ＨＰＯ４０．２，ＣａＣｌ２０．５，ＮＨ４Ｃｌ１．０，豆油１．６；风量为０～２５ｈ时１∶０．４ｖ／ｖ／ｍ，２５～５０ｈ时１∶１．０ｖ／ｖ／ｍ，５０ｈ后１∶１．３ｖ／ｖ／ｍ；接种量１０％，温度３１℃，搅拌转速２００ｒ／ｍｉｎ，发酵周期７５ｈ。在上述条件下，发酵酶活力稳定在５５００ｕ／ｍｌ左右。     

脱水苦瓜护色研究

对苦瓜常压干燥过程的护绿措施进行了研究,探讨各种护绿剂的效果,并初步研究了苦瓜烫漂和干燥条件与褐变的关系。结果表明,０．５ｃｍ厚的新鲜苦瓜片,用４０μｇ／ｋｇＣｕ（Ａｃ）２＋７４μｇ／ｋｇＥＤＴＡ钠盐＋８００μｇ／ｋｇＭｇＣＯ３＋３ｇ／ｋｇＣａＣｌ２护绿剂,８５℃烫漂３ｍｉｎ,迅速置于清水中冷却后,在３％Ｎａ２ＳＯ３＋０．３％ＨＣｌ溶液中冷浸１０～２０ｍｉｎ,然后在８５℃下鼓风干燥５～６ｈ,成品密封于真空袋中,在常温下可保存２个月以上不褪色,不褐变。     

魔芋化学去皮与护色研究

研究魔芋球茎化学去皮与护色的方法，将球茎浸于６０￣９５℃的５％￣１５％ＮａＯＨ溶液中０．５￣５ｍｉｎ，取出用水冲洗，即可去皮；然后切片，浸入含０．５％￣１％ＮａＨＳＯ３、０．１５％￣０．３％维生素Ｃ与０．１５％￣０．３％柠檬酸混合溶液中２￣３ｓ护色。     

黄牛磨砂鞋面革加工工艺

１　原料皮：国产黄牛蓝湿革厚度：２．０－２．２ｍｍ用料参照削匀革重量２　水洗水１００％温度４０℃甲酸,８５％（１：５）０．３％转动２０ｍｉｎｐＨ３．８排液３　复鞣水１５０％温度４０℃ＮＯＶＡＬＴＡＮＰＦ（脂肪醛鞣剂,Ｚ＆Ｓ）２．０％转动２０ｍｉｎ铬粉（碱度３３％,Ｃｒ２Ｏ３２５％）３．０％转动１８０ｍｉｎ小苏打０．５％转动６０ｍｉｎｐＨ３．９排液,水洗４　中和水１５０％温度３５℃甲酸钠１．５％中和复鞣剂３．０％转动６０ｍｉｎｐＨ４．９排液,水洗５　填充、染色、加油水５０％温度３５℃ＮＯＶＡＬＴＡ…     

SWG高效结合型皮革加脂剂的研制与应用

直链烷烃在光照下通入质量比为１．０５∶１的ＳＯ２、Ｃｌ２，控制反应温度在４０～４５℃，反应达到要求时脱气，然后用氨水制成烷基磺酸铵；合成饱和脂肪酸与Ｃ９～Ｃ１６的混合醇按１∶０．６２在硫酸催化下，在高于１００℃下酯化反应１５～２ｈ，制得高级醇酯；将上述两种组分混合，再配入乳化剂ＥＸ、硫酸化植物油ＥＷ、ＥＺ乳化剂在４０℃下，搅拌４０ｍｉｎ，最后调ｐＨ值６．５～７．５，制得结合性强、手感柔软、丰满的加脂剂。     

培养基及培养条件对普鲁兰酶的影响

从土壤中分离出一株产普鲁兰酶的菌株,初步鉴定为芽孢杆菌．通过优化发酵培养基及发酵培养条件,在２５０ｍＬ的摇瓶中可达到４．５μｍｏｌ／（ｍｉｎ·ｍＬ）的普鲁兰酶酶活．优化后的发酵培养基成分如下：玉米支链淀粉２ｇ／ｄＬ,蛋白胨２ｇ／ｄＬ,牛肉膏１．５ｇ／ｄＬ,ＮａＣｌ０．５ｇ／ｄＬ,ＭｎＳＯ４２μｍｏｌ／Ｌ．摇瓶发酵工艺条件：接种量１７％,温度３７℃,摇瓶转速２２０ｒ／ｍｉｎ,ｐＨ６．０,发酵周期３２ｈ．通过２Ｌ容积的发酵罐批式发酵,酶活可稳定在３．３μｍｏｌ／（ｍｉｎ·ｍＬ）左右     

猪皮服装革生产工艺

１原料皮盐湿皮２批皮３去肉４称重５第一次脱脂液比１．５温度３５～４０℃Ｎａ２ＣＯ３１．５％转动１小时控水。６水洗用３０℃水洗１０分钟。７第二次脂脂液比１．５温度３５～４０℃Ｎａ２ＣＯ３１．０％脱脂剂０．５％转动１小时８水洗冷水洗２０分钟。９脱毛液比０...     

阻燃性汽车座垫革生产工艺

１原料浸酸牛皮厚度１．１～１．３ｍｍ（单层）２鞣制４０％水,２０℃３．０％盐,６°Ｂé转５分钟;１．５％ＰＲＩＮＯＬＣＲ低雾加脂剂（Ｚ＆Ｓ）０．３％小苏打转６０分钟,ｐＨ３．４;５．５％ＣｈｒｏｍｏｓａｌＢ（Ｂａｙｅｒ）转６０分钟;０．９％ＤＯＬＡＴ...     

清水淮山药罐头成形稳定性研究

研究了ＣａＣｌ２溶液的浓度、淮山药块茎在ＣａＣｌ２溶液中的处理时间及淮山药块茎装罐、注液、密封后的杀菌时间（杀菌温度９５～１００℃）与清水淮山药罐头成形稳定性的关系;分析了清水淮山药罐头发生化汤变形现象的主要原因以及ＣａＣｌ２和热处理防止清水淮山药罐头块茎发生化汤变形的机理。研究结果表明：ＣａＣｌ２溶液和加热处理,可在清水淮山药罐头块茎表层形成一层厚度不等的、能在不同程度上防止淮山药罐头块茎发生化汤变形的硬化层：当护色液中的ＣａＣｌ２浓度为０．５％～１．０％,淮山药块茎在ＣａＣｌ２溶液中的处理时间为１２０ｍｉｎ,杀菌时间为２０～４０ｍｉｎ时,清水淮山药罐头的成形稳定性最好。     

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