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塑料食品包装材料为了达到应有的机械强度,韧性,常常需要在包装材料中添加一些加工助剂,但这些加工助剂在包装材料包装食品的过程中,会迁移到食品中,从而对人体产生危害。本文综述了塑料食品包装材料中添加的四大类受限物质,包括增塑剂、抗氧化剂、热稳定剂以及紫外吸收剂,检索了在中国期刊全文数据库CNKI和Web of Science中相关文献的信息,系统地分类分析了查阅到的文献,并且介绍了4类添加剂的作用机制和目前国内国外对4类添加剂发生迁移的研究现状,比较了我国与发达国家关于4类受限物质的法律法规及迁移限量,提出了减少食品中受限物质迁移量的方法措施以及加强我国塑料食品接触材料中受限物质使用与管理的建议。 相似文献
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《食品安全质量检测学报》编辑部 《食品安全质量检测学报》2014,(11)
<正>食品包装材料,以其化学稳定、制造成本低、重量轻、易于加工、装饰效果好、运输销售方便以及良好的食品保护作用而被广泛应用,但由于与食品直接接触,包装材料所含的有害物质会通过吸收、溶解、扩散等过程向食品发生迁移从而污染食品。食品包装材料的安全是食品安全的重要组成部分,建立完善的食品包装材料保障体系是应对频发的由食品包装材料引起的食品安全事件的关键。 相似文献
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《食品安全质量检测学报》2014,(10)
<正>食品包装材料,以其化学稳定、制造成本低、重量轻、易于加工、装饰效果好、运输销售方便以及良好的食品保护作用而被广泛应用,但由于与食品直接接触,包装材料所含的有害物质会通过吸收、溶解、扩散等过程向食品发生迁移从而污染食品。食品包装材料的安全是食品安全的重要组成部分,建立完善的食品包装材料保障体系是应对频发的由食品包装材料引起的食品安全事件的关键。 相似文献
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我国食品包装材料的安全现状与对策的研究 总被引:1,自引:0,他引:1
食品包装材料是食品安全控制的重要环节,包装材料中的有害物质迁移会直接威胁到食品,导致食品不安全。分析了我国食品包装材料的安全现状以及所面临的主要问题,并探讨了我国食品包装材料的发展对策。 相似文献
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目的研究不同食品包装材料中邻苯二甲酸酯(phthalate esters,PAEs)的迁移规律。方法采用气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)对不同温度、不同时间条件下PAEs从食品包装材料中向水、4%乙酸、50%乙醇与异辛烷食品模拟物中的迁移规律进行研究。结果 PAEs的迁移受食品模拟溶液、温度、时间、包装材料的影响。不同食品模拟物中迁移率为:异辛烷50%乙醇4%乙酸≈水;在同一种食品模拟物中,随着迁移时间延长和温度增加PAEs迁移量增大,温度越高迁移速率越快;食品包装材料的材质不同,PAEs含量不同,PAEs含量越高的包装材料迁移到食品中的量也越大。结论本研究可以为食品的加工生产、存储、运输过程的安全控制提供理论基础和方法依据。 相似文献
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聚丙烯(PP)塑料被广泛用在食品及药品的包装上,PP中有害物质的迁移现已成为食品及药品安全隐患的重要组成部分,当食品与包装材料直接接触时,残留在PP包装材料里的抗氧剂及分解产物可以迁移到食品中污染食品。由于食品的多样性,因此常用几种食品模拟液来代替食品在实验室各种控制条件下进行迁移试验,因为迁移到模拟液里的添加剂浓度非常小,其浓度的测定常使用灵敏度较高的高效液相色谱法。迁移受到很多因素的影响,比如:接触的时间温度、接触的方式、包装材料的类型、迁移物的性质等。本文综述了聚丙烯包装材料有害物质迁移的研究现状,为我国食品包装行业标准化体系的建立提供一定的理论依据。 相似文献
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The properties of soaking water of some cereals under high temperature were determined, but limited information is available on chickpeas in the literature. Change in electrical conductivity, turbidity, color, and soluble solids content of soaking water of chickpeas were studied at 87, 92, and 97°C without ultrasound, and with 25 kHz frequency and different ultrasound powers (100–300 W) for 260 min. Water absorption and color values of chickpea seeds were also studied during soaking. All the properties of soaking water and chickpea seeds were significantly (P < 0.05) affected by temperature, ultrasound treatment, and power of ultrasounds indicating leaching of some nutritional and anti-nutritional compounds. The moisture absorption rate of chickpeas increased with the increase of temperature and power of ultrasound, while color of chickpeas changed inversely with soaking water. Results showed that leaching and reabsorption of some nutritional compounds occur simultaneously and ultrasounds can be used to enhance cooking operations. 相似文献
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泡制型柿子酒的生产工艺 总被引:1,自引:0,他引:1
柿子是我国的一种传统食品,具有悠久的历史,其鲜果富含多种对人体健康有益的营养成分。介绍了泡制型柿子酒的生产工艺,该产品不仅营养价值高,风味独特,而且还具有一定的保健作用。 相似文献
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Production of sesame milk is one of the methods for increasing consumption of sesame as an excellent nutritional resource. The aim of this study was to examine the effects of sodium bicarbonate concentration in soaking water (0, 0.5 and 1 g/100 mL NaHCO3), roasting temperature (0 and 145 °C) and blanching time (0, 15 and 30 min) on physicochemical and sensory properties of sesame milk. Changes promoted by these processing conditions were also evaluated via color analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The processing parameters mainly affected pH, total solids, protein, fat, ash, lipoxygenase activity, stability, specific gravity, viscosity, color features and sensory properties. Sensory evaluation revealed that overall acceptability was higher in all treatments than the control. SDS-PAGE analysis showed that 7S globulins decreased by roasting and soaking while 11S globulins of sesame milk proteins increased by roasting. The optimum processing conditions were found to be soaking in water containing 0.5 g/100 mL NaHCO3, blanching for 15 min and without any roasting when desirability function method was applied. 相似文献
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Effect of soaking and phytase treatment on phytic acid,calcium, iron and zinc in rice fractions 总被引:1,自引:0,他引:1
With the aim to maximise phytic acid removal and minimise losses of dry matter and minerals (Ca, Fe, Zn) in rice, three products (whole kernels and flour milled from white and brown rice; and bran, all from the same batch of variety Kenjian 90-31) were soaked in demineralized water at 10 °C (SDW), NaAc buffer of pH 3.5 at 10 °C (SAB), and 500 U L−1 phytase of pH 5.5 at 50 °C (SPS). In whole kernels and flour of white rice, phytic acid removal was 100% by all treatments; losses of dry matter, Ca, Fe, and Zn were 2–5%, 12–63%, 9–10%, and apparent gain of 63–72%, respectively. In whole brown rice, SAB removed 75% phytic acid, and SPS 100% from flour; dry matter, Ca, Fe, and Zn losses were 1–16%, 26–56%, 39–45%, and 23–24%. In rice bran, SPS removed 92% phytic acid, and SAB 50%; dry matter, Ca, Zn, and Fe losses were 20%, 48%, 63%, and apparent gain of 5%, respectively. 相似文献
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The 5-methyltetrahydrofolate (5MTHF) is the predominate folate form that exists in navy beans and possesses health benefit to human beings. Understanding the degradation kinetics of 5MTHF during navy bean processing would provide useful information that characterizes the influence of processing conditions in order to minimize folate degradation and to maintain overall products quality during the beans’ production. The bio-specific procedures were used for sample preparation and purification, and HPLC techniques were subsequently used for identification and quantitative analysis of 5MTHF in the different treated bean samples. Losses of 5MTHF have been observed in all processed navy beans. Experimental results showed that the soaking time and the seed-to-water ratio were the two most critical factors that affected the stability of 5MTHF during the soaking process. The longer soaking times with larger amounts of soaking water caused higher degradation of 5MTHF. Cooking time and cooking media also played a key role in the degradation of 5MTHF in beans. Pressurized cooking showed the highest reduction of 5MTHF among all the treated bean samples. The treatment causes greater folate loss mainly through the promotion of water penetration and high diffusion, leading to more folate being released from the bean matrix, and accelerating the oxidation and decomposition of folates during cooking. 相似文献
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Hagir B. ElMaki Samia M. AbdelRahamanWisal H. Idris Amro B. HassanElfadil E. Babiker Abdullahi H. El Tinay 《Food chemistry》2007,100(1):362-368
White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HCl-extractability was significantly (P ? 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean. 相似文献
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Effect of different pressure-soaking treatments on color,texture, morphology and retrogradation properties of cooked rice 总被引:1,自引:0,他引:1
The hydration of rice grain and the quality of cooked rice with the different pressure soaking treatments were estimated using Chroma meter (CM), Texture Profile Analysis (TPA), Scanning electron microscopy (SEM), and Differential Scanning Calorimetry (DSC). The results showed that the vacuum soaking and the high hydrostatic pressure (HHP) soaking increased the hydration degree of normal rice, while the hydration effect in waxy rice was increased only by the HHP treatment. The lightness (L*) and the color intensity (B) of cooked normal rice and waxy rice were significantly improved by the two treatments. The HHP soaking also generated the lower hardness, while the higher springiness and cohesiveness for cooked normal and waxy rice samples. These highlights were mainly attributed to the less amylose leaching and the smaller network channels formed between starch granules and other connection parts. Furthermore, the retrogradation of cooked normal and waxy rice was reduced by the HHP treatment. These findings suggest that the HHP soaking could be used for producing high-quality of cooked rice. 相似文献
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Vitamin fortified rice grain using spraying and soaking methods 总被引:1,自引:0,他引:1
The objective of this work was to fortify three types of rice grains (brown, white milled and parboiled) with B complex vitamins (B1, B2, B3, B5, B6, B12), using two different physical treatment methods, (1) soaking of whole dehusked or milled rice kernels in vitamin solutions at 90 °C for 15 min and (2) full spraying of whole kernels with vitamin solution at 35 °C, both followed by oven drying. Various nutrient concentrations were added and the vitamin retention of dried fortified as well as of cooked rice were determined. Fortified rice was evaluated based on vitamin retention, estimated as the percentage of vitamin in rice after fortification treatment versus the total amount of added plus its initially vitamin quantity. It was found that the average retention of all vitamins in dried rice was high and varied from 54.3% to 85.3% for the spraying and from 53.5% to 76.2% for the soaking method respectively. After rice cooking, the retention was maintained in sufficient level (>70%) for all vitamins except for B12. When excess of water was used for cooking, the water-soluble vitamins were leached; however a significant amount of vitamins still remained, varying from 13.5% (B12) to 51.2% (B1). The good retention of vitamins, even after cooking, achieved applying these relatively simple techniques, may be attributed to the absorption and diffusion of vitamins in the interior of rice kernels in high concentrations. Dried fortified rice samples properties were evaluated. 相似文献