枳椇山楂果酒酿酒工艺优化及抗氧化活性分析

以山楂和枳椇为原料,根据果酒酿造工艺酿造枳椇果酒,通过单因素试验及正交优化试验,确定枳椇山楂果酒的最佳发酵工艺,同时测定其DPPH自由基、ABTS+自由基清除能力,以此评价复合果酒的抗氧化活性。结果表明,最佳酿造工艺为山楂果汁与枳椇果汁体积比为60∶100、初始糖度21.0%、接种量2.0%、发酵温度25 ℃、发酵时间9 d。在此条件下得到的果酒酒体金黄,酒香浓郁,口感糖酸比协调,酒精度为11.34%vol、总酸含量为14.69 g/L、总酚含量为280.59 mg/100 mL。抗氧化能力测定结果表明,DPPH自由基、ABTS+自由基清除能力均随样品体积的增加而增大,DPPH自由基、ABTS+自由基清除能力最大分别可达96.3%、96.5%,且山楂枳椇复合果酒抗氧化能力优于枳椇发酵果酒。     

松针枸杞灵芝保健酒的研制

以松针、枸杞为主要原料,辅以灵芝,经酵母菌液态发酵研制松针保健酒.通过试验研究松针酒的最佳发酵工艺条件和澄清剂.结果表明,最佳发酵工艺条件为:主发酵时间9 d,酵母接种量为0.8%,pH值为4.5,枸杞汁、松针汁、灵芝糖化液体积比为4∶2∶1;最佳澄清剂组合为:0.12 g/L明胶加0.15 g/L壳聚糖.成品酒为棕红色,澄清透明,具有松针特有的清香和复合药香,且较好地保留了原料中的抗氧化活性成分,清除羟自由基的能力强,具有良好的市场开发前景.     

马尾松松针抗氧化酸奶加工工艺研究

以马尾松松针提取液、脱脂奶粉为主要原料,研制具有抗氧化功能的马尾松松针酸奶。通过单因素实验、正交实验法、感官评定,确定马尾松松针抗氧化酸奶的最佳工艺和配方。结果表明,马尾松松针提取液最优浸提工艺:料液比1∶20(g/mL),浸提时间120 min,浸提温度90℃。马尾松松针提取液最优酶解澄清工艺:水浴温度65℃,澄清时间2 h,果胶酶质量分数0.12%。马尾松松针抗氧化酸奶的最佳配方:以松针提取液为溶剂,脱脂奶粉质量分数14%,蔗糖质量分数7%,稳定剂明胶质量分数0.1%。马尾松松针抗氧化酸奶最优发酵工艺:复合发酵剂添加质量分数0.12%,发酵时间为8 h,发酵温度为43℃。马尾松松针抗氧化酸奶总抗氧化能力为51.31 U/mL,具有较强抗氧化能力。所得酸奶具有抗氧化功能和松针独特清香风味。     

火龙果香蕉刺梨复合果酒酿造工艺优化及其风味品质分析

目的 优化火龙果、香蕉和刺梨三种复合原料酿酒工艺,分析复合果酒的风味及品质。方法 以红心火龙果、小米蕉、刺梨三种水果为原料酿制复合果酒,利用单因素实验探究水果配比、发酵温度、酵母添加量及补糖百分比对果酒感官品质的影响。在单因素实验的基础上,进一步通过响应面实验对复合果酒发酵条件进行优化,根据感官评价指标确定最佳酿造工艺;对优化工艺酿制的复合果酒的香气成分、基本理化指标及抗氧化活性进行检测。结果 火龙果、香蕉和刺梨复合果酒的最佳酿造条件为火龙果：香蕉：刺梨质量配比为6:6:1,发酵温度为22 ℃,酵母添加量为20 mg/L,补糖百分比为15%;最佳工艺条件生产的复合果酒香气成分以酯类为主,果味香气特征突出,兼具花香和蜜香;复合果酒感官指标及基本理化指标符合国家标准,并具有较高的抗氧化活性。结论 通过原料复合酿制的果酒具有风味及营养优势,可为水果精深加工及果酒新产品的开发提供参考及技术支撑。     

松针红枣糯米复合保健酒的最优发酵工艺

以马尾松松针、红枣和糯米为主要原料,研制松针红枣糯米复合保健酒,采用单因素和正交设计试验探索松针红枣复合糯米保健酒的最佳发酵工艺;结果表明最佳发酵工艺参数为:酵母添加量0.8%,发酵温度30℃,料液比1:0.8,松针汁与红枣汁体积比为2:3,经澄清和调配后,研制出的糯米保健酒酒味协调,口感怡人,具有丰富的矿质元素及较强的抗氧化能力。     

云南黄泡果酒酿造工艺优化及抗氧化活性研究

目的 探索黄泡果酒的最佳发酵工艺条件,分析该果酒的抗氧化活性.方法 以云南黄泡为原料,采用单因素结合响应面试验对发酵工艺参数进行优化,通过抗氧化试验来比较果酒与原果汁的抗氧化能力,并对果酒品质进行分析.结果 云南黄泡果酒最佳发酵工艺为酵母菌接种量2％、白砂糖添加量15％、二氧化硫添加量0.8％和初始pH为3.在此最佳工...     

刺梨酥李复合果酒发酵研究

以刺梨、酥李为原料,用酿酒活性干酵母作为发酵剂,对刺梨酥李复合果酒发酵工艺进行研究,试验结果表明,刺梨酥李复合果酒的最佳工艺为:刺梨汁与酥李汁配比为3∶1(体积比),前发酵温度为24℃,后发酵温度为18℃,酵母接种量0.4%,糖度25%。按此工艺加工的刺梨酥李复合果酒具有独特的诱人风味,是一种值得开发的复合型果酒。     

松针富硒抗氧化酸乳的加工工艺研究

以松针提取液、富硒酵母、全脂乳粉为原料,研制出既富硒又具有抗氧化能力的功能性酸乳。通过单因素试验法、正交试验法、感官评定,确定松针富硒抗氧化酸乳的最佳工艺和配方。松针富硒抗氧化酸乳的最佳配方:以松针提取液为溶剂,全脂乳粉质量分数14%,白砂糖质量分数15%,富硒酵母质量分数0.075%,稳定剂明胶质量分数0.1%。松针富硒抗氧化酸乳最优发酵工艺:发酵剂添加质量分数0.14%,发酵时间9 h,发酵温度45℃。松针富硒抗氧化酸乳的硒含量为0.31 mg/kg,总抗氧化能力为22.57 U/m L。此工艺条件下制得的松针富硒抗氧化酸乳酸甜可口,口感细腻,具有松针清新香味,且符合富硒产品的要求。     

响应面优化柚子百香果果酒发酵工艺及其抗氧化性

目的以柚子和百香果为原料,研究复合果酒发酵的最佳工艺。方法通过单因素实验分别考察果汁比例、含糖量、接种量、发酵时间、pH、发酵温度等因素对酒精度和感官评分的影响。以酒精度和感官评分为指标,采用响应面法建立数学模型,筛选最佳发酵工艺条件。结果柚子百香果复合果酒发酵最佳工艺条件为:柚子百香果果汁比例为3:1(V:V),含糖量18%,发酵温度26℃,接种量0.04%, pH 4.0,发酵时间7 d,此条件下柚子百香果复合果酒感官评分为79.86,模型方程理论预测值为81.28,两者相对误差为1.74%,酒精含量为10.14%。柚子百香果复合果酒具有一定的抗氧化活性,对ABTS自由基的清除率为62.38%,对羟基自由基清除率46.56%,超氧阴离子清除率40.44%, DPPH自由基抑制率75.62%。结论所得成品果酒色泽呈淡红色,有典型的柚子和百香果风味,酒香清醇,口感清爽,酸甜适中,澄清透亮。     

松针绿茶抗氧化复合茶饮料的加工

以松针、绿茶为主要原料,研究具有抗氧化活性的松针绿茶复合茶饮料加工工艺。通过单因素试验、正交试验和感官评价确定最佳浸提工艺及饮料配方,结果表明:在松针与绿茶质量比为1∶1,料水比(g∶mL)为1∶80,提取时间为30 min,浸提温度为90℃;白砂糖添加量为3%,柠檬酸添加量为0.015%,蜂蜜添加量为0.1%参数下研制的松针绿茶复合茶饮料不仅具有独特的松针和绿茶香味,口感宜人且具有较强抗氧化活性,其中总抗氧化能力为149.492 U/mL,羟自由基清除能力为27.860 U/mL,茶多酚含量为1941.183 mg/kg。     

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