新型大米发酵饮料的研制

以大米为主要原料,经蒸煮糊化、接种根霉、糖化、稀释、加入牛奶,以嗜热链球菌和保加利亚乳杆菌的混合菌剂进行乳酸发酵,再加苹果汁、糖、酸等调配成饮料。通过正交试验得出其最佳工艺参数为：根霉菌剂接种量4％（v／w）,大米糖化醪加纯净水稀释1．5倍,添加鲜牛奶40％（v／v）,接种乳酸菌混合菌剂5％（v／v）,42℃-44℃发酵14h;添加苹果汁15％（v／v）,白砂糖5％（w／v）,柠檬酸0．125％（w／v）,复配稳定剂0．15％（w／v）,用高速剪切混合乳化机5000r／min乳化10min,成品经115℃灭菌15min,符合相应产品的国家食品卫生质量要求。     

利用稻草粉酶解产乙醇的初步研究

利用稻草研究了糖化发酵生产乙醇的工艺。在糖化、发酵二步工艺中，采用正交试验，得出了台湾酵母利用稻草粉水解液发酵产乙醇的最佳培养条件：起始pH5．0，接种量15％，培养时间48h，培养温度为30℃。乙醇浓度可以达到3．105％（v／v）。     

保健型鱼乳饮料的研制

研究了调配型鱼乳的配方和加工工艺，通过添加40％经中性蛋白酶酶解的鱼营养液，60％的豆奶，8．5％。9．0％（w/v）的白砂糖，0．2％（w，v）的柠檬酸，0．2％的乳酸，0．3％（w，v）的CMC-Na，0．06％（w，v）的多聚磷酸钠，在pH3．8。4．0，均质压力为25MPa，40℃和30MPa，65℃，杀菌条件为95℃、15min的条件下，制成了一种稳定、无腥味、游离氨基酸含量丰富，高蛋白、低脂肪，口感极佳的保健饮料。     

液化法无曲黄酒发酵技术的研究

对液化法无曲黄酒发酵技术进行研究。结果表明,以糯米粉为原料调浆,添加淀粉酶4u／g原料80-95℃液化20min,可得到流动性较好的液化液。最佳糖化工艺：液化醪冷至60℃,加乳酸0．03％（v／v）,调pH值至5．8左右,再加入糖化酶,100u／g原料、复合酶0．1％,在40-60℃维持10min。100L发酵罐酿酒试验,液化、发酵均正常,6d前酵结束,发酵周期15d,成品酒符合黄酒质量标准,适口性好。     

发酵法活化葡萄皮渣膳食纤维工艺的研究

以葡萄酒厂的副产物-葡萄皮渣为原料,采用嗜热链球菌和保加利亚乳杆菌混合发酵技术活化其中的膳食纤维,提高了葡萄皮渣中可溶性膳食纤维的含量。经正交试验得到乳酸菌发酵活化葡萄皮渣膳食纤维的最佳反应条件为：液料比10：1（v／w）,菌种比1：1（v／v）,发酵温度42℃,发酵时间12h,接种量10％,产品SDF含量为19．54％（干基）,较原料中SDF提高3．6倍。     

灰树花乳饮料生产工艺的研究

将脱脂乳和灰树花为原料提取的菌汁相混合，经杀菌后接种双歧杆菌与普通乳酸菌发酵、再经调配后制成乳饮料，通过试验确定最佳工艺条件及配方：灰树花菌汁：脱脂牛乳=2：1（v／v），采用婴儿双歧杆菌为双歧发酵菌种，42℃发酵20h；混合发酵的最佳工艺条件为：普通乳酸菌添加量为3％，41℃混合发酵3h；添加海藻酸钠0．06‰、CMC0．08‰、果胶．05‰的复合稳定剂，蔗糖5％，混合发酵液40％，饮料的酸度（用柠檬酸调酸）为pH4．2，产品酸甜适中，具有灰树花独特的清香。     

台湾液态法米酒工艺简化试验总结

对台湾米酒工艺进行简化工艺设计，改生料大米发酵为熟料发酵，增加大陶缸浸米，其他未作改动。试验：浸米10h左右，蒸饭汽压0．1MPa，蒸20min，醪液温度调至270℃接种发酵，四级根霉、酵母混合菌种的接种量为（大米的）0．8％－1％。如改为熟料液态法，用根霉曲作发酵剂后，出酒率也由生料的80％左右提高到90％。（孙悟）     

耐温型酒精浓醪发酵酵母菌的选育

通过UVB照射培养和热冲击处理，成功地选育到一株36℃下在含16％（v／v）酒精的培养基中生长良好，三角瓶发酵酒精度达到14．3％（v／v）的耐酒精和耐温的酵母菌株UV-7-36-12-17菌。其最佳发酵条件：原料加水比1：2．2；糖化酶用量125u／g原料，60℃糖化30～60min；接种量8％～10％；摇床转速70～96r／min；发酵顶温34～36℃．发酵周期72h。     

用麦糟生产L-乳酸

研究采用固定化乳酸菌作用麦糟生产L-乳酸，使用一个5升蒸汽喷发反应器，通过蒸汽喷发处理使麦糟液化来获取糖浆。当1kg湿麦糟在30kg／cm^2压力下处理1分钟可从液化麦糟获得60g总糖，而且当液化麦糟添加糖化酶、纤维素酶和半纤维素酶时可生成1．3％（w／v）葡萄糖、0．4％（w／v）木糖和0．1％（w／v）阿拉伯糖。使用鼠李糖乳杆菌NBRC14710从添加吐温80的液化麦糟生产L-乳酸。     

芭蕉芋糖化液酒精发酵条件研究

对芭蕉芋糖化液的三角瓶酒精发酵条件进行了研究。通过单因素实验和正交优化实验，确定种子培养基为含葡萄糖16．1％的芭蕉芋糖化液添加1％玉米浆和0．2％尿素，种子培养条件为33℃，15r/min摇床培养17h，接种量10％。发酵培养基为含葡萄糖16．1％2芭蕉芋糖液中尿素0．2％和玉米浆2％。发酵初始pH值4．3，33℃下静置发酵。在此发酵条件下可从16．1％的糖液中得到9．43％（v/v)的酒精，达到葡萄糖理论转化率的91．0％。     

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