3种含笑属植物种子含油量和脂肪酸分析

测定了含笑属中平伐含笑、球花含笑和乐昌含笑3种植物种子的含油量,并用气相色谱对其油脂进行了脂肪酸组成和相对含量分析。结果表明:3种含笑属植物种子的含油量介于39%～44%之间,乐昌含笑的含油量最高,为44%;3种含笑属植物种子油的主要成分为棕榈酸、硬脂酸、油酸和亚油酸,油酸和亚油酸的含量相对较高,油酸相对含量介于22.05%～33.73%之间,亚油酸相对含量介于36.18%～50.43%之间,总不饱和脂肪酸相对含量介于70.74%～74.20%之间。通过综合分析,该属的这3种植物都可以作为新的油料植物资源。     

蒲公英与葵花籽仁提取绿原酸的协同抗氧化作用

以ABTS自由基清除能力为考察指标,研究不同反应温度和反应pH对蒲公英和葵花籽仁绿原酸抗氧化活性的影响,以抗氧化活性的IC₅₀为复配依据,评价蒲公英和葵花籽仁绿原酸复合物的协同抗氧化作用。结果表明:反应体系pH 6、45℃条件下,蒲公英和葵花籽仁绿原酸对ABTS自由基清除率达到最高,分别为91.78%和90.51%。蒲公英和葵花籽仁绿原酸复配品可提高对ABTS自由基清除效率,具有协同抗氧化作用。     

水代法提取葵花籽油及乳状液的破除

利用激光共聚焦电镜对葵花籽原料中的油体和蛋白质的分布状态进行了表征。再以脱酚葵花籽仁为原料,结合激光共聚焦显微镜分析,探讨了不同的粉碎粒度对葵花籽提油率的影响。结果表明,当平均粒径小于30μm时,葵花籽的游离油率最高。水代法的最高提油率为87.12%。然而,水代法提取葵花籽油过程中会产生大量高含油量的乳状液难以破除。因此比较了不同的破乳处理方法,包括乙醇辅助、热处理、高速剪切、冷冻解冻及不同种类酶处理等方法的破乳效果,结果表明,冷冻解冻法破乳效果最优,破乳率为94.01%。乙醇辅助破乳法次之,破乳率为92.02%,使得最终葵花籽总提油率达到95.63%。将水代法制取的葵花籽油与市售压榨的葵花籽油进行比较,结果表明,水代法所提油脂具有较好的品质,达到了冷榨一级油标准。优化的葵花籽油提取工艺合理、可行。     

水酶法提取葵花籽仁油工艺的优化及对油脂品质的影响

目的 优化水酶法提取葵花籽仁油工艺, 探究水酶法对油脂品质的影响。方法 以葵花籽仁为原料, 研究预处理条件(粉碎程度、预处理温度、时间、pH)和酶反应条件(反应温度、时间pH、酶制剂种类)对葵花籽仁油提油率的影响, 并比较水酶法制油工艺与压榨工艺、浸出工艺对葵花籽仁油品质的影响。结果 水酶法提取葵花籽油最优预处理条件为95 ℃、pH 4.8、60 min; 最佳酶反应条件为55 ℃、pH 4.8、采用复合纤维素酶和蛋白酶(各1 mL)、反应3 h; 水酶法提油率可达90.17%。水酶法所制葵花籽仁油的过氧化值优于浸出法, 但酸价高于压榨法所制毛油, R值明显高于压榨法和浸出法所制毛油; 维生素E含量明显低于压榨法和浸出法所制毛油; 3种方式所制毛油的脂肪酸组成上无显著性差异。结论 经过工艺优化, 水酶法提取葵花籽仁油的最高提取率约90.17%, 接近其提油率的上限。     

商品酶Cellulase A “Amano”3处理提升葵花籽蛋白色泽和功能性质

为消除绿原酸对葵花籽蛋白在食品应用中的限制作用,以脱壳葵仁为原料,微酸浸提预先脱除葵仁中部分绿原酸,水媒法提取葵花籽油和蛋白质的同时,添加含绿原酸水解酶活力(3.31 U/g)的商品酶水解残余绿原酸,冷冻干燥得完全脱除绿原酸的葵花籽蛋白质。结果显示,微酸浸提可脱除约76%的绿原酸,酶处理后总脱除率达99.6%。经脱酚和酶处理的葵花籽蛋白色泽明显改善,亮度值L~*和红值a~*由47.1、-7.4提高至70.3、3.3,持水持油性、乳化稳定性显著提高,溶解性由59.0%提升至87.0%。电泳分析,葵花籽蛋白分子质量集中于10~50 kDa,酶处理后分子质量为34.1 kDa的蛋白条带有一定降解。含绿原酸水解酶活力的商品酶可以完全水解葵仁中残留绿原酸,结合水媒法提油技术制备得到的葵花籽蛋白质具良好的色泽和功能特性,为提取优质葵花籽蛋白质提供了新方法。     

焙炒工艺对葵花籽仁油风味及微观结构的影响

以葵花籽仁为原料制备葵花籽仁油。在单因素试验的基础上通过正交试验优化葵花籽仁油的焙炒工艺,并对其挥发性物质和微观结构进行分析。结果表明：最佳焙炒工艺为焙炒温度150℃、焙炒时间30 min、入榨水分含量3.5%,在此条件下制备的葵花籽仁油含有56种挥发性物质,其中吡嗪、醛类物质含量较高。微观结构分析表明,焙炒过程中细胞结构完整性被破坏,结晶度降低,蛋白质类和糖类物质含量增加。     

CO2充气储藏对葵花籽营养品质的影响

为了保持葵花籽储藏中营养品质,采用CO_2充气包装,研究CO_2浓度分别为10%,50%,100%及自然空气对照组在储藏8个月的过程中葵花籽水分含量、蛋白质、脂肪、碘值变化的影响。结果表明,充气组储藏条件下,葵花籽水分含量变化为25%左右,有利于葵花籽储藏;纯CO_2组蛋白质总含量变化为0.9%,而10%CO_2、50%CO_2为16%左右;充气组葵花籽仁含油量变化基本维持在6.91%~7.38%;碘值变化维持在117.11~141.91g/100g。因此,采用纯CO_2储藏葵花籽的营养品质在整个储藏期几乎不变。     

三相卧螺法生产小麦淀粉的颗粒形态、晶体特征和消化性能的研究

以三相卧螺法生产小麦淀粉的三种淀粉产品：A淀粉、B淀粉及副产物轻相液中的淀粉（简称轻相淀粉）为原料,对其颗粒形貌、结晶特征和消化性能进行了研究。结果表明,A淀粉平均粒径〉B淀粉平均粒径〉轻相淀粉平均粒径。三种淀粉颗粒的X衍射谱是典型的A型结构,其相对结晶度大小顺序为：B淀粉〉A淀粉〉轻相淀粉。A淀粉慢速消化淀粉（SDS）含量最高为50.14%,B淀粉抗性淀粉（RS）含量最高为32.14%,轻相淀粉快速消化淀粉（RDS）和抗性淀粉（RS）含量分别为54.39%、10.81%。结晶度与AAS呈显著正相关性（r=0.96,p〈0.05）,微晶含量与RDS呈显著负相关性（r=-0.97,p〈0.05）。     

葵花籽仁粕乙醇提取物抗氧化性的研究

以油葵、食葵的葵花籽仁除油后乙醇提取物为研究对象,在测定其提取物中总酚酸含量的基础上,用K3[Fe(CN)6]测定了它们的还原力;采用D-脱氧核糖-铁体系、超氧阴离子自由基体系、二苯代苦味酰基自由基(DPPH.)体系进行抗氧化活性的研究,并同Vc进行了比较。结果表明:油葵、食葵的葵花籽仁粕乙醇提取物均有显著的抗氧化性,呈剂量效应关系,其中葵花籽仁粕乙醇提取物的抗氧化活性与其总酚含量密切相关。当葵花籽仁粕多酚浓度为0.05 mg/mL时,对DPPH.的清除率都超过了95%;当多酚浓度为0.2 mg/mL时,对超氧阴离子自由基的清除率,油葵、食葵分别为57.83%4、5.24%;对.OH的清除率,油葵、食葵分别达到77.61%6、8%;在实验浓度范围内0.005 mg/mL～0.2 mg/mL,葵花籽粕乙醇提取物的抗氧化性高于VC。     

不同产地美藤果籽的物性比较

为了给美藤果的开发利用提供参考数据,采集了中国云南省普洱、西双版纳、红河,老挝4个产地的美藤果籽,对其感官特性、理化特性及营养特性进行分析比较。结果表明：美藤果籽为类椭圆形,色泽呈浅褐色至深褐色,具有美藤果特有的植物香气;4个产地的美藤果籽单粒厚度为6.8～11.28 mm,粒径为15.81～24.83 mm,单粒质量为0.82～1.53 g,壳仁比为0.52∶ 1～0.78∶ 1,水分含量为7.21%～7.90%;美藤果籽粗脂肪含量为44.98%～50.25%,粗蛋白质含量为27.65%～3028%,总糖含量为3.05%～3.21%,灰分含量为2.28%～2.63%;美藤果籽中维生素E含量为122～190 mg/100 g,钙含量为60.2～63.8 mg/100 g,磷含量为517～535 mg/100 g,钾含量为108～112 mg/100 g,必需氨基酸总量为10.07～10.68 g/100 g,氨基酸总量为31.55～32.82 g/100 g;4个产地的美藤果籽油中棕榈酸含量为3.82%～4.62%,硬脂酸含量为1.87%～3.87%,油酸含量为711%～11.09%,亚油酸含量为37.30%～38.58%,亚麻酸含量为40.78%～48.40%。总体来说,不同产地的美藤果籽感官特性、理化特性及营养特性差异较大,相比较而言,中国普洱产地的美藤果籽在物性指标方面表现更为突出,可作为美藤果油和美藤果蛋白原料的选择。     

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