溶剂保持力与小麦部分品质性状的关系

为阐明溶剂保持力与小麦品质性状的关系,并为小麦品质评价提供参考,以品质差异较大的19份小麦品种(系)为材料,分析了SRC与籽粒硬度、AWRC、淀粉黏度特性和蛋白质品质性状间的关系.结果表明:水SRC、碳酸钠SRC、乳酸SRC与籽粒硬度、AWRC间极显著正相关(r=0.708～0.862),蔗糖SRC与籽粒硬度间相关不显著,与AWRC间相关显著(r=0.546);4种SRC皆与糊化温度问呈极显著或显著负相关(r=-0.569～-0.682),除水SRC、碳酸钠SRC与峰值时间呈显著正相关外(r=0.496,0.465),SRC与其他淀粉黏度特性指标间相关皆不显著;水SRC与蛋白质品质性状间相关不显著,碳酸钠SRC与SDS沉降值间相关显著(r=0.475),与其他指标间皆相关不显著,蔗糖SRC与蛋白质含量间相关显著(r=0.469),乳酸SRC与蛋白质含量、SDS沉降值间相关显著(r=0.466,0.559),与湿面筋含量、面筋指数和Zeleny沉降值间相关不显著.     

燕麦营养成分与燕麦片加工品质相关性研究

以56份燕麦原粮为研究对象,检测了燕麦主要营养成分及燕麦片加工品质指标,分析了它们之间的相关关系。结果表明燕麦的a~*值、直链淀粉含量和脂肪含量及燕麦片a~*值、黏度和汤汁可溶性固形物等指标受品种影响较大。皮燕麦脂肪含量和β-葡聚糖含量显著低于裸燕麦(P<0.05),皮燕麦片常温吸水率和b~*值显著高于裸燕麦片(P<0.05),但L~*值显著低于裸燕麦片(P<0.05)。燕麦片色泽与燕麦色泽呈极显著正相关(P<0.01)。燕麦中蛋白质含量、直链淀粉含量、灰分和纤维素含量越高,燕麦片的吸水率、汤汁可溶性固形物含量和黏度就越高。脂肪和总淀粉含量越高,燕麦片的吸水率、汤汁可溶性固形物含量和黏度就越低。蛋白质的含量不仅明显影响燕麦片的高温吸水率和黏度,对其冲泡性也有明显影响。     

种植密度对沿淮玉米籽粒淀粉粒度分布与糊化特性的影响

分析不同种植密度对沿淮玉米籽粒中淀粉粒度分布与糊化特性的影响。以豫单132、京科968等13个玉米杂交品种为材料,设置56 250 株/hm2、67 500 株/hm2、77 250 株/hm2等3个种植密度,分析不同种植密度对玉米籽粒品质、淀粉粒度分布与糊化特性的影响。结果表明,在种植密度56 250~77 250 株/hm2范围内,随着种植密度的增加,玉米籽粒的蛋白质和脂肪含量呈递减趋势,淀粉含量呈递增趋势,即淀粉/蛋白质比率增加。玉米籽粒大型淀粉粒体积和表面积百分比显著增加,小型淀粉粒却显著降低。增加种植密度后玉米淀粉的峰值黏度、低谷黏度、最终黏度和稀懈值等黏度参数均呈显著升高。相关分析表明,玉米籽粒峰值黏度等黏度参数与小、大型淀粉粒体积百分比呈正相关,与中型淀粉粒体积百分比呈显著或极显著负相关。说明种植密度影响玉米籽粒淀粉粒度分布、淀粉黏度参数和组分含量。     

小麦粉的品质特性与生鲜面品质关系

该文以品质特性相差较大的34个小麦品种（系）为材料,采用偏最小二乘回归（partial least squares regression,PLSR）分析研究小麦粉的品质特性与生鲜面色泽、质构、感官特性的关系。结果表明,所试小麦粉的品质指标具有较大的变异系数（小麦粉b*值的变异系数为215.84%）,样品具有较好的代表性;小麦粉L*值对生鲜面L*值具有显著性贡献（p<0.05）,生鲜面L*值与蛋白质、湿面筋、干面筋含量、吸水率呈显著负相关（p<0.05）;小麦粉的形成时间、稳定时间、粉质质量指数显著影响生鲜面的硬度指标（p<0.05）;小麦粉的峰值黏度、最低黏度、最终黏度等与生鲜面的感官总分呈显著正相关（p<0.05）,弱化度对其具有显著负影响（p<0.05）。结果表明,小麦粉的品质特性显著影响生鲜面的色泽、质构和感官特性,在生鲜面专用小麦品种优选中,需要综合统筹小麦粉色泽、糊化特性,以及面团筋力等因素的影响。     

小麦RIL群体中小麦粉及面片色泽与主要品质性状的相关分析

利用普通小麦品种藁城8901和PH85-16按单粒传方法构建的重组自交系群体F6(RIL-6)共112个家系,研究了影响小麦粉及面片色泽的主要因素.结果表明:硬度、吸水率、温面筋、干面筋、蛋白质含量,与小麦粉白度、L*值及鲜面片0 h L*值呈负相关,与小麦粉及鲜面片0h的a*和b*值呈正相关;叶黄素和PPO活性,与小麦粉及鲜面片0 h L*值呈负相关,与b*值呈正相关;面筋指数和稳定时间,与小麦粉及面片的L*值呈正相关;淀粉糊化性状的几个参数,与小麦粉白度、L*值及鲜面片0 h L*值呈正相关,与小麦粉及鲜面片0 h的a*值呈负相关.由结果看出在小麦粉及面片色泽性状的选育过程中,对蛋白质和淀粉等组分含量进行选择的同时,也要注意内部特性的改良.选择面筋指数高、叶黄素和PPO活性低、淀粉糊化黏度高的株系,以满足人们对亮白色食品的需求.     

小麦粉糊化特性与冷冻熟制面条品质相关性研究

研究小麦粉糊化特性与冷冻熟制面条的感官评分及质构特性的相关性。结果表明：小麦粉的峰值黏度、谷值黏度、最终黏度和回生值与冷冻熟制面条的感官评分呈极显著正相关，与冷冻熟制面条的拉断力呈极显著负相关，其中最终黏度、回生值与冷冻熟制面条的剪切力呈极显著负相关；小麦粉的糊化温度与冷冻熟制面条的硬度、拉断力呈极显著负相关。     

改良剂对燕麦面团流变特性及其挂面品质的影响

使用混合试验仪研究了谷朊粉、海藻酸钠、谷氨酰胺转氨酶（TG酶）、硬脂酰乳酸钠（SSL）、对燕麦‐小麦混合粉面团粉质特性、糊化特性,以及对燕麦挂面的蒸煮特性和感官评价的影响。研究结果表明：四种改良剂均使混合粉面团的稳定时间、形成时间延长,蛋白质弱化度下降,回生值降低;谷朊粉使面团的最低黏度值变大;SSL使面团的糊化峰值黏度值、最低黏度值均变大,使面团的黏度和糊化热稳定性增强;燕麦挂面中加入改良剂后,挂面的吸水率、蛋白质损失率均呈降低趋势,挂面的感官评分基本呈上升趋势,其中SSL和TG酶的改良效果较优,感官评价分值较高。     

混合实验仪法对大米食用品质评价的探索研究

目的探索大米食用品质的混合实验仪(Mixolab)表征点。方法利用混合实验仪测定70种大米的相关参数,用国标法测定大米品质理化指标(蛋白质、直链淀粉含量和胶稠度),并用描述性分析法对大米进行感官评定,分析Mixolab图谱特征值与大米的理化指标以及感官评定指标之间的相关关系。结果蛋白质含量与淀粉糊化特性、淀粉热糊化胶的稳定性以及冷却阶段糊化淀粉的回生特性呈显著负相关,直链淀粉含量与吸水率呈显著负相关,与蛋白质弱化、淀粉糊化特性、淀粉热糊化胶的稳定性、冷却阶段糊化淀粉的回生特性、淀粉糊化的速度、淀粉酶的水解速度和淀粉的崩解值呈显著正相关,胶稠度与吸水率和冷却阶段糊化淀粉的回生特性呈显著正相关;感官评定质地方面的粘性、硬度和凝聚性均和Mixolab的冷却阶段糊化淀粉的回生特性值有显著相关性。结论混合试验仪法应用于大米食用品质的评价是可行的,其中冷却阶段糊化淀粉的回生特性可以作为大米食用品质评价的参考表征点。     

谷物组成对挤压膨化产品品质的影响

该实验以6种谷物(粳米、小麦、玉米、糯米、小米、燕麦)为原料,考察不同谷物原料组成成分与产品膨化特性之间的相关性。结果表明,挤压后谷物膨化制品的一些指标得到很大提高,如吸水性指数、水溶性指数;蛋白质含量及脂肪含量与膨胀度呈负相关,淀粉含量与膨胀度呈正相关,膨化制品中蛋白质及脂肪含量要控制在合理范围内;水溶性指数与蛋白质含量呈极显著正相关,与总淀粉含量呈极显著负相关;糊化度与总淀粉含量呈极显著正相关,与蛋白质、粗脂肪含量呈极显著负相关。粳米、小麦以及糯米的膨化特性要优于玉米、小米以及燕麦,其中糯米在膨胀度、体积密度、水溶性指数、糊化度、硬度以及脆度方面都表现较为优异,膨化性能最好。综上所述,6种谷物原料中,糯米、小麦和粳米的挤压特性较好,可作为挤压膨化的主要原料,玉米、小米以及燕麦可根据成本适量添加。     

马铃薯全粉对大米粉理化特性的影响

将不同量的马铃薯全粉添加到大米粉中,研究了混合粉的理化特性、糊化特性以及质构特性。实验结果表明,随着马铃薯全粉添加量的增加,混合粉的溶解度、膨胀度、胶稠度呈现递增的趋势,且溶解度、膨胀度与马铃薯全粉的添加量呈极其显著的正相关,峰值黏度(PV)、谷值黏度(TV)、最终黏度(FV)、崩解值(BDV)、回生值(SBV)、糊化温度(PTm)随马铃薯全粉的添加呈递减趋势,且与马铃薯全粉的添加量呈极其显著的负相关,质构特性中的硬度、弹性、黏性、咀嚼性均呈现下降趋势,而回复性、内聚性变化不大,硬度、黏性及咀嚼性与马铃薯全粉的添加量有呈显著的负相关。     

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