山核桃油水代法提取工艺研究

研究水代法提取山核桃油的可行性和工艺条件,试图为山核桃油生产提供新的途径。本研究以山核桃为原料,以出油率为指标,在单因素的基础上采用正交试验设计方法研究水代法提取山核桃油的工艺条件。结果表明:影响山核桃油出油率的因素顺序依次为振荡温度、浆液pH和料液比。最佳提取条件为140℃下烘烤45 min、料液比1∶5、浆液pH 5.0、60℃振荡150 min和转速5 500 r/min离心30 min。在此条件下出油率达79.3%,其油以不饱和脂肪酸含量约92%,主要为油酸(C18∶1)、亚油酸(C18∶2)和亚麻酸(C18∶3);饱和脂肪酸质量分数约为7%,主要为棕榈酸。     

水剂法提取澳洲坚果油及其理化特性的研究

研究水剂法提取澳洲坚果油的工艺,采用单因素试验分别研究了料水比、浆液pH值、浸提温度、提取时间和离心转速对提油率的影响。在此基础上,采用正交试验确定最佳提取工艺为料水比1:3g/mL、自然pH 6.4、提取时间1 h,离心转速4 800 r/min,在此条件下提油率可达67.50%。采用水剂法得到的澳洲坚果油色泽浅黄透明,具有澳洲坚果香味。澳洲坚果油理化特性结果表明,pH条件对水剂法提取油品质有一定影响,水剂法提取油酸值和过氧化值均符合国家食用油质量标准。     

水剂法提取核桃油工艺的研究

为了寻求一种既简易可行又能同时保证核桃蛋白质量的核桃油提取方法,分析了水剂法提取核桃油的工艺,探讨了搅油温度、搅油时间、磨浆料水比、离心转速对出油率的影响.通过单因素和正交优化试验确定最佳工艺条件为搅油温度25℃,搅油时间4 h,磨浆料水比1:3,离心转速4 800 r/min,其出油率可达72.00%.核桃油品质良好.     

火棘籽油提取工艺优化

研究火棘籽油最佳提取工艺条件.采用有机溶剂提取法提取火棘籽油,以石油醚为提取溶剂,通过L9(33)正交试验,并以出油率作为评价指标,对提取温度、提取时间、料液比等提取工艺条件进行优化研究.影响火棘籽油出油率的主要因素次序为提取温度＞料液比＞提取时间,最佳提取工艺为提取温度60℃、提取时间8h、料液比1:6(W:V).在此工艺条件下火棘籽的出油率为7.45%.     

超声波辅助提取木瓜籽油的工艺研究

采用超声波辅助提取木瓜籽油,并用单因素试验和正交试验筛选最佳提取条件。结果表明:影响木瓜籽油出油率的因素主次顺序是B>C>A>D,即超声温度>超声时间>料液比>超声波功率。最佳提取工艺条件为,A2B1C3D1,即料液比1∶10 g/m L、超声温度50℃、超声时间30 min、超声功率175 W。在此工艺条件下,木瓜籽油出油率为29.36%。     

超声辅助水代法提取芍药籽油工艺条件优化

研究超声辅助水代法提取芍药籽油的工艺条件,并对其脂肪酸组成进行分析。研究了超声时间、液料比、超声功率和超声温度4个主要因素对芍药籽出油率的影响。在单因素试验的基础上,采用响应面法对超声辅助水代法提取工艺进行了优化。优化后的最佳提取工艺条件为:超声时间56 min,超声温度54℃,液料比8∶1,超声功率885 W。在最佳工艺条件下,芍药籽出油率为27.99%。利用GC-MS分析芍药籽油脂肪酸组成,共鉴定出19种脂肪酸,主要脂肪酸为亚麻酸(48.01%)、亚油酸(41.30%),总不饱和脂肪酸含量大于90%。     

响应法优化梧桐子提油工艺

为确定梧桐子提油的最佳工艺,以单因素试验确定最佳溶剂,再采用响应面法进行梧桐子提油工艺的优化试验。经试验表明,提取梧桐子油的最佳溶剂为乙醚,在温度56.8℃、提取时间8.5 h、料液比1∶16(g/m L)的工艺条件下,出油率最高,约为39.11%。     

黄秋葵籽油的提取工艺优化及脂肪酸组成分析

研究了溶剂浸提法提取黄秋葵籽油的最佳工艺条件,并采用GC-MS分析其脂肪酸组成。通过单因素试验重点探讨浸提溶剂、料液比、浸提温度、浸提时间对黄秋葵籽出油率的影响,并采用正交试验确定最佳浸提工艺条件。结果表明,以石油醚(沸程60～90℃)作为浸提溶剂提取黄秋葵籽油的最佳工艺条件为：料液比（g/mL）1∶10,浸提温度60℃,浸提时间5 h;在最佳工艺条件下,黄秋葵籽出油率为16.22%;黄秋葵籽油脂肪酸组成主要为亚油酸(41.13%)、棕榈酸(37.27%)和油酸(17.19%)。     

响应面优化超声波辅助提取经烘烤预处理奇亚籽油工艺的研究

以奇亚籽为原料,采用超声波辅助提取奇亚籽油。通过单因素设计实验研究溶剂种类、料液比、超声时间、烘烤温度、烘烤时间对奇亚籽出油率的影响。在单因素实验基础上通过响应面法优化了超声波辅助提取经烘烤预处理奇亚籽油脂的最佳工艺条件。结果表明,超声波提取奇亚籽油脂的最佳工艺条件为烘烤温度160℃,烘烤时间46 min,料液比1∶17,超声时间55 min。在最优工艺条件下,奇亚籽的出油率为(39.41±0.72)%。奇亚籽油中不饱和脂肪酸含量丰富,其中亚麻酸(C18∶3n3)质量分数最高为62.90%,亚油酸(C18∶2n6c)质量分数为18.25%。     

响应面法优化超声波辅助提取橡胶籽油及其脂肪酸成分分析

以橡胶籽为原材料,通过超声波辅助溶剂法提取橡胶籽油。以橡胶籽油提取率为考察指标,在单因素试验的基础上,选取料液比、超声功率、超声时间、超声温度进行响应面优化试验;采用气相色谱法测定橡胶籽油脂肪酸组成。结果表明：石油醚提取效果最好,料液比1∶12.4（g/mL）、超声功率306 W、超声时间47 min、超声温度45.7℃,在此条件下橡胶籽油提取率可达 42.80%。橡胶籽油主要是由棕榈酸（C16∶0）、硬脂酸（C18∶0）、油酸（C18∶1）、亚油酸（C18∶2）和 α-亚麻酸（C18∶3）组成,不饱和脂肪酸含量达到 79%以上。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press