“瘦肉精”分析与检测

被禁止近十年的瘦肉精近期再次重返江湖,引起业界不小轰动。此次事件之后,人们对瘦肉精的概念有了新的认识,对瘦肉精检测也有了大的改进,新的检测方法具有快速、检测限低、一次性多样检测等特点,为广大检测工作者提供了更为方便的检测途径。为了使广大读者对瘦肉精的相关情况有更进一步地了解     

“瘦肉精”分析与检测——提高服务认识 加强政府监管 强化企业自律：多管齐下 从根本上解决“瘦肉精”等食品安全问题

被禁止近十年的＂瘦肉精＂近期再次重返江湖,引起业界不小轰动。此次事件之后,人们对瘦肉精的概念有了新的认识,对瘦肉精检测也有了大的改进,新的检测方法具有快速、检测限低、一次性多样检测等特点,为广大检测工作者提供了更为方便的检测途径。     

从“瘦肉精”事件看科学发展观

本文介绍了我国"瘦肉精事件的由来、现状、危害与建议,以及留给人们的沉痛教训。(1)清醒认识"瘦肉精"的危害;(2)科学的东西,来不得半点儿虚假;(3)"瘦肉精"的复杂性、艰巨性;(4)打击"瘦肉精"犯罪活动的重点。     

通过尿样抽检检测瘦肉精及三聚氰胺的注意事项

近几年来,"瘦肉精"和三聚氰胺中毒事件在全球中频繁发生,严重威胁着人民的身体健康。本文重点从"瘦肉精"和三聚氰胺的成分及其对人体的危害和尿样抽检快速检测方法中的注意事项等方面进行了介绍,以使广大消费者了解"瘦肉精"和三聚氰胺的危害以及食品药品检测局高度重视。     

“瘦肉精”的监管及对策

使用违禁添加物"瘦肉精"的畜产品直接关系到人们的健康安全。近年来,虽加大了对"瘦肉精"的监管和打击力度,但仍是屡禁不止。解决"瘦肉精"监管的难点及对策是保障畜产品质量安全需要研究解决的重要课题。     

瘦肉精在肉类食品中的残留问题及检测

正随着人们生活水平的不断提升,人们对食品也提出了更高的要求。而在肉类食品中,人们普遍偏爱瘦肉食品,许多养殖企业为了谋取更多的经济利益往往会在饲料里面添加许多瘦肉精。瘦肉精属于一种不合法的饲料添加剂,倘若人食用的肉制品中含有超标的瘦肉精,会出现严重的不良反应。本文对瘦肉精的药理作用和理化性质进行了介绍,同时对瘦肉精残留于肉类食品中的危害进行了分析,另外还对检测瘦肉精的办法进行了探讨。     

“不敢吃猪肉”的尴尬

一个奇特的现象产生了：在奥运年,中国运动员集体陷入了不敢吃肉的尴尬境地。 事情是这样的,今年1月19日国家体育总局发布一则＂禁肉令＂,禁止运动员在外食用猪牛羊肉,各训练基地在未确保肉食来源可靠的情况下,暂停食肉。因为害怕猪肉含有瘦肉精,而瘦肉精是一种兴奋剂。食用含有瘦肉精的猪肉,已经有好几个运动员被查出来。     

"瘦肉精"残留的危害与检测方法分析

主要介绍了"瘦肉精"的来源、作用机理、危害和检测方法,并对其监管过程中存在的问题进行了总结,以使消费者了解"瘦肉精"的危害.     

浅析仪器分析在食品分析中的应用

俗话说"民以食为天",有关食品安全方面的问题受到了国家政府和人民的高度重视,尤其是近年来食品频发安全问题,如三聚氰胺事件、地沟油、瘦肉精等事件,使人们不得不正视食品安全问题。鉴于这种现状,以食品分析为核心,引入科学、高效的检验技术,为食品的品质与安全保驾护航尤为重要。这就要求分析方法具有更高的灵敏度、准确度和更小的样品用量,并由常规检测向痕量分析过渡。随着科学技术的发展,仪器分析方法在食品分析中所占的比重不断增大,并成为现代食品分析的重要支柱。本文对应用于食品分析中的仪器分析方法进行浅析。     

岛津公司推出最新“瘦肉精”检测方案

当"三聚氰胺"的阴霾还没有完全淡出人们的视线,"瘦肉精"事件又一次强烈来袭,成为我国食品安全问题的又一枚"重磅炸弹",让人们对我国食品安全问题又平添了一份担忧:"瘦肉精"从何而来?     

A review of the factors influencing the development of intermuscular adipose tissue in the growing pig

Compared with subcutaneous or abdominal fat depots of pig carcasses, intermuscular fat displays a number of original properties. It cannot be easily removed from fresh or processed meat delivered to consumers and has therefore an influence on consumer acceptability of pork. Particular compositional characteristics of intermuscular fat include low lipid content and small size of adipocytes. How age (or body weight), gender, castration, environmental temperature, feeding restriction, diet composition, as well as genetic factors affect intermuscular fat development and composition are surveyed in this review paper. Up to now, few studies have specifically dealt with the intermuscular compartment of body fat while very abundant information is available on the subcutaneous one. As a general rule, any factor, either genetic or non-genetic, which causes a decrease of whole carcass fat deposition generates a higher relative importance of the intermuscular fraction of total fat as well as an increased degree of unsaturation of constituent fatty acids.     

Inheritance of protein content in seeds of selected crosses of cowpea (Vigna unguiculata)

The inheritance pattern of protein content in seeds of two crosses of cowpea (Vigna unguiculata (L) Walp) was studied. It was observed that, in both crosses, inheritance of the character involved both additive and non-additive gene effects. Heritability in the broad sense was 0·70–0·78. A significant effect of pollen source was detected in one of the two crosses. In both crosses, comparison of seed protein content of reciprocal segregating generations indicated the influence of cytoplasmic factors.     

Potential effects of umami ingredients on human health: Pros and cons

Abstract

Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health. On the positive side, umami taste can improve food flavor and consumption, improve nutrition intake of the elderly and patients, protect against duodenal cancer, reduce ingestion of sodium chloride, decrease consumption of fat, and improve oral functions. On the other hand, umami taste can also induce hepatotoxicity, cause asthma, induce migraine headaches, damage the nervous system, and promote obesity. Due to its novelty, there are many functions and effects of umami taste waiting to be discovered. With further investigation, more information regarding the effects of umami taste on human health will be discerned.     

Effects of Compositional and Granular Properties on the Pasting Viscosity of Rice Starch Blends

The changes in swelling power and pasting properties of suspensions of starch blends were studied in dependence on starch composition and at various isothermal temperatures (T_iso). Samples were prepared by mixing rice starches from Kaoshiung Sen 7 (KSS7, a high‐amylose‐content variety) and Taichung waxy 70 (TCW70, a waxy variety). Generally, mixing these starches at a comparable ratio caused significant decrements in overall swelling power, onset temperature of gelatinization or viscosity rise, and final viscosity of hot pastes after 30 min of isothermal stirring. Notable increases in the peak and conclusion temperatures of gelatinization and in the peak viscosity of the pastes were also observed. Generally, all viscosity parameters of the blends showed two linear dependencies on the starch composition, the graphs intersecting at a critical starch composition depending on the parameters concerned. The onset temperature of viscosity increase was related to the volume fraction of swollen granules when they were just closely packed in suspension. The volume fraction of KSS granules was smaller than that of TCW70. In addition, the rate of viscosity increase and the peak viscosity of the starch suspensions could be well described in terms of the swelling power (Q) when Q ≤ ∼27, and depending on the T_iso examined. From the photomicrographs of starch suspensions, the extensive shear‐induced disintegration of TCW70 granules in the co‐existence of rigid KSS7 granules was evident and in turn responsible for the reduced final viscosities of the hot pastes obtained from starch blends.     

Quantitative variation in Brazilian vegetable sources of flavonols and flavones

Reliable data on the levels of flavonoids in foods are necessary to identify sources and establish better the association between consumption and incidence of diseases. The objective of this work was to determine the flavonols and flavones of major vegetable sources in Brazil, compare with data obtained in different countries and evaluate possible seasonal and processing effects. Quercetin was the most widely distributed flavonol in the vegetables analysed, onions, kale and rucula being the richest sources. Kaempferol had the highest level in rucula. Apigenin was found only in parsley, at high concentration. The flavonoid contents tended to be higher in the summer, but the difference was statistically significant only for quercetin in curly lettuce and kale. Dehydrated onion had widely varying within-brand and between-brand quercetin contents, indicating lack of quality control in the processing plants. Dehydrated parsley, on the other hand, did not have significant difference in the apigenin content among four brands.     

枳实提取物清除·OH能力及抑菌活性初探

本实验研究了枳实副产物提取物的分离、纯化工艺,并对所得级分的·OH清除作用和抑菌活性进行了初步探讨.结果表明:上样液pH调至7.5后再上柱,用pH6.0浓度为70%的乙醇溶液洗脱时大孔树脂柱分离柠檬苦素的效果最好.依次用50%和70%乙醇溶液洗脱Sephadex LH-20柱可将粗提物分成5个级分FAl～FA5,其中FA4中含柠檬苦素9.96%.FA1～FA4对·OH具有不同程度的清除作用.FA1～FA5对细菌具有一定抑制作用.     

ESR study of hair and melanin–keratin mixtures – the effects of temperature and light

The ESR spectrum of hair presents a symmetrical absorption band with the same characteristics as pure melanin ( g = 2.0030; δ H = 5 G). Between 250°K and 490°K, the intensity of the signal increases as for pure melanin. This variation may be explained by a change in the moisture content of hair as function of the temperature. Below 250° K, in a frozen medium, melanin-water interactions remain constant and the number of radicals is no longer a function of temperature.
Under exposure to light of hair, melanin-derived radicals were formed. Stable and short-lived radicals were observed at λ > 345 nm; only unstable radicals were formed at λ > 450 nm. At shorter wavelengths (λ > 280 nm), a new asymmetric signal ( g = 2.0065 H = 20 G) appeared on UV exposure of black, grey or white hair; this signal was attributed to radicals formed in the direct excitation of keratin amino acids.
Le spectre RPE des cheveux     

醅层高度对白酒蒸馏及酒质影响的研究

通过对浓香型白酒蒸馏过程中甑内乙醇和主要风味物质变化过程以及馏出规律的研究,重点就醅层高度对蒸馏效果的影响进行探索研究。通过实验数据表明,浓香型大曲白酒蒸馏过程中醅层高度以0．9～1．0m为宜,过高过低都不利于有效保证蒸馏效率和产品质量。     

Conceptualization of food choice motives and consumption among Japanese in light of meal, gender, and age effects

Appropriate choice and consumption of meals are important to optimize diet quality. Nevertheless, the relationship between the conceptualization of food choice motives and consumption has yet to be elucidated. The current study attempts to delineate the effects of meals (breakfast, lunch, and dinner), gender, and age on psychologically defined food properties in three conceptual dimensions, namely, desired-to-be-eaten, ought-to-be-eaten, and actually-consumed foods, based on self-reporting among 100 Japanese participants. Results showed that there were large discrepancies between food choice motives (composed of desired- and ought-food dimensions) and actually-consumed foods. Accordingly, the effects of meal on food properties were examined in each dimension respectively, and meal effects were supported in all dimensions. Although food choice motives did not differ across age groups, people in their 40’s rated the properties of the foods they actually consumed substantially lower than did other age groups. No gender effect was observed. There were higher correlations between desired- and ought-dimensions across meals compared with between desired- and actual- and between ought- and actual-dimensions. In addition, association between dimensions was stronger at dinner compared with breakfast.     

细胞病变抑制法在重组人干扰素γ效价测定中的应用

本文实验证明,采用细胞病变抑制法测定重组人干扰素7效价,以重组人干扰素α标准品进行校正。该方法虽可按常规质量检定,但因该二种干扰素主要生物活性不同,故其剂量反相曲线不相一致。因此今后以重组人干扰素γ代替现行的重组人干扰素α标准品则更合理。此外测定了最适试验条件如细胞浓度、攻击用病毒滴度、加样方法等。