金华寿生酒传统生产工艺

金华寿生酒是中国优质黄酒之一，是金华酒中最优秀、最典型及产量最大的半于型黄酒。明代冯时化所著的《酒史》，李时珍的《本草纲目》以及清代袁牧的《随国食单》中都介绍过金华酒。1寿生酒的传统工艺1．1原料1．1．1糯米糯米选用金衙盆地出产的上等糯米，要求淀粉含量在70％以上，碎米粒不得超过5％，水份14％以下的当年糯米，精白度要求达到90％。1．1．2红曲红曲是采用大米为原料，经蒸熟成饭，摊凉后接人红曲窖（红曲种经少量糯米饭培养），再经一定湿度及温度下培养而成。红曲一般由厂里自行生产，生产期一般在每年八月份，少数情况可…     

一株紫色红曲霉菌强化制曲的工艺优化

红曲霉菌的代谢产物和酯化酶等对促进白酒固态发酵过程中的风味和品质提高具有重要意义。为制备适合白酒酿造生产的酯化红曲,该研究对红曲霉菌进行液体培养,再分别以大米、麸皮及混合料等为原料进行纯种培养,选取种子液添加量、培养温度、培养时间和曲料含水率等作为影响因素,制备高酯化力的酯化红曲。结果表明,混合料明显优于大米或麸皮等单独作为原料制备酯化红曲,在培养温度35 ℃、培养时间3 d、曲料含水率55%、乳酸添加量4‰条件下,混合料成品酯化红曲的酯化力为716 mg/100 mL,糖化力为1 065 mg/（g·h）,发酵力为2.01 g/（0.5 g·72 h）,表明该菌株制备的酯化红曲具有较高的应用价值。     

红曲酯化菌在浓香型大曲酒生产中的应用

红曲酯化菌在浓香型大曲酒生产中的应用苏富贵，赵吕均酿酒，１９９４（６）：２９～３１双洋酒厂在大曲中分离出一株红曲霉菌，经筛选，培养出产酯能力极强的红曲酯化霉。在黄水中加入红曲霉帘子曲７％，酒精１０％，己酸０．５％，优质大曲粉２％，优质窖泥３％，放入大...     

红曲霉在浓香型酒生产中的应用

研究发现，红曲霉能代谢出促进己酸与乙酸合成己酸乙酯的酯化酶。引入红曲霉菌种，制成帘曲应用于浓香型酒生产中。（1）直接混入大 发酵；（2）应用于双轮底发酵；（3）制成酯化液。红曲霉帘曲糖化力为2666u/g，用量不可过大。应用红曲霉帘曲，可提高出酒率1％－2％，提高优质品率10％。（丹妮）     

酯化红曲在浓香型白酒生产中的应用

红曲霉胞外脂酶具有较强催化己酸乙酯合成的能力,为了更进一步探讨多维发酵的有效途径,重庆诗仙太白酒业在普通窖、双轮窖、半年窖发酵粮糟中加入酯化红曲,进行生产应用试验研究。结果表明,酯化红曲的应用使基酒中己酸乙酯的含量提高0.35～0.58 g/L,综合优级品率提高21%～25%,提高优质酒率效果明显,其经济效益显著。     

TH-AADY和红曲酯化菌在浓香型曲酒生产中的应用

ＴＨ—ＡＡＤＹ和红曲酯化菌在浓香型曲酒生产中的应用朱永超山东鱼台县孔府宴酒厂（２７２３００）将ＴＨ—ＡＡＤＹ辅以红曲酯化菌等应用于粮米查发酵配套工艺，可使原料出酒率提高３％～４％，曲酒质量稳中有较大提高，年新增效益２６２万元。生产方法：①将ＴＨ—ＡＡ...     

红曲霉在白酒生产中应用研究现状

红曲霉具有一定的发酵力及较强的酯化力。添加红曲霉制成糖化发酵剂，或加入红曲霉和酵母制成强化大曲，应用于麸曲、大曲及液态法白酒生产，可提高出酒率2％左右，己酸乙酯含量由原3．005g／L提高到5．378g／L。     

利用纤维素酶提高白酒出酒率

在麸曲白酒生产过程中，加入少量纤维素酶，可较大幅度提高原料出酒率，在小试中，加入０．１％￣０．５的纤维素酶，出酒提高幅度在８．９％￣２４．４％，在大生产中，加入０．２５％的纤维素酶，出酒提高也都在５％以上。     

酯化红曲在浓香型白酒生产度夏压排中的应用研究

研究利用1年新窖和12年成熟窖,在度夏压排时和压排后的粮醅中添加和不添加酯化红曲,比较分析其对糟醅、出酒率、优级酒率、基酒的风味成分、后续发酵酒醅的影响.结果表明,在度夏压排的粮醅中添加酯化红曲,1年新窖池的出酒率提高1.23%,优级酒率提高1.80%;12年老窖池的出酒率下降1.27%,优级酒率提高3.60%;在度夏压排后的粮醅中添加酯化红曲,1年新窖池的出酒率微降0.80%,优级酒率提高2.20%;12年老窖池的出酒率微降0.84%,优级酒率提高4.10%.在度夏后第一排添加酯化红曲,试验组基酒的己酸乙酯提高9%～16%.风味成分显著改善,更趋平衡协调;并对后续酒醅的发酵出好酒有良好的促进作用,有明显的"增己降乳"效果.     

提高大曲培养温度对白酒总酯含量的影响

经3年多对清香型中温大曲培养温度提高4～6℃的研究。3年多的制曲和酿酒生产实践表明，不改变原生产工艺，提高大曲培养温度，可使原酒中大糙酒总酯含量由5．7g/L提高到10．2g/L；二糙酒总酯含量由3．6g/L提高到8．3g/L，而且主体香乙酸乙酯占总酯的50％以上，生产稳定；能显著提高基酒质量。     

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