响应面法优化苍术低聚果糖提取工艺

采用超声辅助提取，响应面法优化苍术中低聚果糖（FOS）的提取工艺。在单因素实验的基础上，以提取时间、超声温度和提取料液比为优化因素，FOS总提取率为评价指标，采用Box-Behnken中心模型设计三因素三水平进行响应面优化，高效液相蒸发光检测法检测。结果表明苍术FOS最优提取工艺为超声温度70℃、提取时间60 min、料液比为1∶40，在此条件下FOS总提取率为2.44%，蔗果三糖、蔗果四糖、蔗果五糖、蔗果六糖、蔗果七糖、蔗果八糖和蔗果十糖提取率分别为0.94%、0.33%、0.21%、0.23%、0.43%、0.17%、0.12%。     

超声波辅助提取油莎豆油脂工艺研究

以油莎豆为原料,研究利用超声波辅助提取油莎豆油脂的工艺条件,通过单因素试验和正交试验优化了超声波辅助提取油莎豆油脂的工艺条件。结果表明：超声波辅助提取油莎豆油脂工艺的最佳条件是超声温度60℃、料液比1∶18、超声时间20min,在此条件下油脂提取率高达92.57%。各因素对油莎豆油脂提取率的影响依次为超声温度、料液比和超声时间。     

微波辅助提取雪莲果中低聚果糖的工艺优化

雪莲果作为试验材料,利用微波辅助提取法对雪莲果中的低聚果糖进行提取。在单因素试验结果的基础上,采用正交试验设计,对雪莲果中低聚果糖的提取工艺进行优化,获得其最佳的提取工艺参数为微波时间180 s,微波功率700 W,提取温度90℃,提取时间80 min,液料比40∶1(m L/g)。在此条件下,微波辅助提取低聚果糖的提取率为51.33%,比未优化前38.56%的提取率提高了0.33倍。     

超声波法提取焙焦油莎豆粕速溶粉的工艺研究

以油莎豆粕为原料,采用均匀试验法进行焙焦工艺优化,同时采用超声波辅助水提法,并结合单因素试验设计及正交试验法优化速溶粉提取工艺参数.研究结果显示,最佳提取条件为超声时间60 min、超声功率20％,超微粉碎时间40 min和料液比1:30,此时油莎豆粕固形物提取率最高为35.47％.试验成果为进一步开发油莎豆速溶咖啡提...     

响应面法优化低聚果糖液脱色工艺

以粉末活性炭对酶法生产的低聚果糖溶液进行吸附脱色,研究活性炭的用量、脱色温度及脱色时间对脱色效果的影响。在单因素试验的基础上,利用响应曲面法对低聚果糖溶液脱色进行优化。得到最佳工艺条件为活性炭的用量22g/L、脱色温度60℃、脱色时间30min,在此条件下低聚果糖溶液的脱色率达79.16%。     

响应面法优化油莎豆粕低聚糖的提取工艺

研究乙醇浸提法提取油莎豆低聚糖的最优工艺条件。以油莎豆粕为原料,采用单因素试验和响应面Box-Behnken分析法对提取工艺进行优化。结果表明:油莎豆低聚糖的较佳提取工艺为液料比20︰1(mL/g)、乙醇体积分数39.4%、提取时间31.6 min。在此条件下,油莎豆低聚糖提取率为17.82%,与预测值的相对误差约为0.06%,说明响应面法优化油莎豆低聚糖的提取工艺可行。     

应用膜技术制备高纯度低聚果糖

研究了低聚果糖纳滤条件(操作压差、料液浓度、温度、循环流量、pH)对渗透通量和各糖组分截留率的影响,其最佳纳滤条件为:操作压差1.1MPa,料液浓度10%,温度40℃,循环流量为6L/min,pH6.0。应用纳滤提纯低聚果糖,其纯度达到85.05%。然而该纳滤膜对蔗糖具有较高的截留率,从而限制了低聚果糖纯度的提高空间。为了进一步提高低聚果糖纯度,研究尝试了将膜分离和酶反应耦联的技术,利用其边反应边分离的特性,滤除单糖,转化普通级低聚果糖中的蔗糖,最终获得高纯度低聚果糖,其纯度达到95.79%。     

超声波辅助提取油莎豆粕水溶性多糖及其抗氧化性

以油莎豆粕为原料,采用超声波辅助法提取水溶性多糖,通过单因素试验与正交试验确定最佳提取工艺,并对多糖结构和抗氧化性进行研究。结果表明,油莎豆粕水溶性多糖最佳提取工艺条件为料液比1∶30(g/mL),超声时间6 min,超声功率450 W。在此工艺条件下,油莎豆粕水溶性多糖提取率为30.49%。红外光谱表明,提取的油莎豆粕水溶性多糖呈现出典型的以α-吡喃糖为骨架的多糖特征吸收峰。抗氧化性结果显示,多糖浓度为6 mg/mL时,DPPH自由基和超氧阴离子自由基清除率分别为98.7%、96.8%;多糖浓度为1.5 mg/mL时,羟自由基清除率为98.0%。     

油莎豆油亚临界丁烷萃取条件优化及产品质量研究北大核心CSCD

以油莎豆为原料,采用亚临界丁烷萃取法提取油莎豆油。以油莎豆粕残油率为考察指标,在亚临界萃取压力0.5 MPa的条件下,通过单因素试验和响应面试验优化亚临界丁烷萃取油莎豆油的工艺条件,并对亚临界丁烷萃取的油莎豆油品质进行了分析。结果表明:油莎豆油的最佳萃取工艺条件为物料粒度0.425 mm(40目)、萃取温度45℃、萃取时间50 min、液固比8∶1,在此条件下萃取1次,油莎豆粕残油率为2.91%。所得油莎豆油酸值(KOH)和过氧化值分别为1.33 mg/g、0.074 g/100 g,不饱和脂肪酸含量高达84.26%,甾醇和V_(E)总量分别为171.43 mg/100 g、201.81 mg/kg。亚临界丁烷萃取法提取油莎豆油粕残油率低,产品质量达到LS/T 3259—2018《油莎豆油》质量指标,是一种值得推广应用的油莎豆油生产工艺技术。     

水酶法提取油莎豆油的研究

以油脂得率为考察指标,通过正交试验优化了水酶法提取油莎豆油的工艺条件.结果表明:影响油莎豆油得率的主次因素依次是酶的种类、加酶量和酶解时间;水酶法优化条件为使用豆粕专用酶、加酶量2.5%、酶解时间5 h.验证试验表明,最优条件下油莎豆油得率为92.12%.     

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