胡麻胶提取工艺的研究进展

随着现在绿色生活思想的引入,越来越多的绿色食品添加剂进入了我们的生活并影响着我们的生活。绿色、无污染的植物胶属于国家绿色食品发展中心认定的绿色食品专用添加剂之一。本文综述了目前胡麻胶提取工艺的新进展。着重论述了胡麻胶的提取工艺方法、胡麻胶的提取率,并根据我国现在的绿色植物胶食品添加剂的使用情况分析,指出加大对胡麻胶提取工艺研究开发的重要性和市场价值。     

绿色食品与绿色农药

农产品安全性是农产品质量的重要内容，绿色食品是农产品安全质量的具体表征，绿色农药是实施绿色植保工程主要措施。绿色农药是一系列高效、安全、环境相容性较好的农药。本文就绿色食品与绿色农药的关系、绿色农药的范畴、有关施用技术以及绿色农药研制与开发中的问题进行了讨论。     

开发指南

开发指南开发天然绿色食品随着工业的发展与城镇的现代化进程，人们赖以生存的基本食物，如五谷杂粮、各类菜蔬以及鸡鸭鱼肉，糖蛋奶，都不同程度地受到农药、化肥的污染，对人们的生命健康造成直接威胁，于是人们希望获得没有公害、没有污染的所谓绿色食品。为此，我国农...     

生物农药楝素杀虫剂期待推广

<正>绿色食品专用植物楝素杀虫剂在国内首次开发成功并实现工业化生产后,目前大部分产品却出口国外,前景广阔的新型生物农药产品急需在国内推广。     

综合信息

我国绿色食品的等级标准及包装规定 绿色食品是在特定的技术标准下生长、生产、加工出来的产品,其标准涵盖了产地环境质量标准、生产过程标准、产品标准、包装标准及相关标准,构成一个“从土壤到餐桌”严格的全程质量控制标准体系。目前,我国绿色食品发展中心将国产绿色食品分为二类,即AA级绿色食品和A级绿色食品。 在产地环境质量标准方面,AA级绿色食品大气环境质量评价采用的是国家大气环境质量标准     

马齿苋药用价值研究进展

论述了马齿苋的在抗衰老、抗肿瘤、抑菌、治疗消化道疾病、心血管系统疾病方面的药理作用。因此,马齿苋是一种极具开发价值的天然绿色食品,在预防和治疗多种疾病方面具有广阔的应用前景。     

杀菌剂嗯霉灵现状和发展前景

土壤杀菌剂是国际上的科研难题。近年来，由于氯化苦、溴甲烷和五氯硝基苯等土壤杀菌剂存在土壤残留及安全性问题。面临淘汰，作为有增效增产作用的杀菌剂产品．嗯霉灵自从七十年代后在世界各国被广泛应用。随着绿色食品的开发，呼唤着无公害农药的研发和上市。而嗯霉灵则是世界公认的无公害、无残留、低毒农药杀菌剂，符合绿色食品生产的要求，因此，嗯霉灵的推广和应用变成现实。     

绿色食品及绿色食品标准的概念

绿色食品是遵循可持续发展原则,按照特定生产方式生产,经专门机构认定,许可使用绿色食品商标标志的无污染的安全、优质、营养类食品。 绿色食品标准是应用科学技术原理,结合绿色食品生产实践,借鉴国内外相关标准所制定的,在绿     

其它

吉林石化有机硅高沸物裂解技术研究通过验收，吉林石化有机硅废渣浆无害化处理技术研究通过验收，生物科技为绿色食品发展搭起平台，武汉地区纳米材料攻关成果丰硕，吉化集团公司精细化工技术中心ABS抗氧剂颗粒化助剂包开发通过验收。     

绿色食品饲料及饲料添加剂使用准则

中国绿色食品发展中心制定了《绿色食品饲料及饲料添加剂使用准则》、《绿色食品兽药使用准》、《绿色食品动物卫生准则》,并通过了农业郜的行业标准审定。今后只有符合这三项准则的绿色畜禽产品生产的企业才能被认定为绿色食品生产企业,并允许使用中国绿色食品专用标志。1、范围本标准规定了生产绿色食品允许使用的饲料和饲料添加剂的使用准则以及禁止使用的饲料和饲料添加剂种类。本标准适用于A级绿色食品的生产、管理和认定。2、规范性引用文件下列文件中的条款通过标准的引用而成为本标准的条文。凡是注日期的引用文件,其随后所有的修…     

Techniques for the extraction of phytosterols and their benefits in human health: a review

This review summarizes the information on the health-promoting effects of phytosterols and the techniques for their extraction. The extraction and analysis processes of phytosterols are complex and have not been fully established. Phytosterols have significant roles in the areas of foods, nutrition, pharmaceuticals, and cosmetics. Free phytosterols extracted from plant sources are widely used in fortified foods and dietary supplements. Most phytosterols are extracted from plant matrices using organic solvents which are health and environmental hazards. However, the application of supercritical fluid in the extraction of phytosterols has offered a promising green technology in overcoming the limitations of conventional extraction.     

It must be green: meeting society's environmental concerns

Consumers today are increasingly demanding goods which not only conform to the public's image of being 'eco-friendly' and 'organic' but of having been produced 'ethically'. Meeting such high ideals has a down side, both in higher costs and often in that of having to accept more distant suppliers. Present trends in the coloration of foods with natural dyes rather than synthetic ones, increasing consumption of organic products (including fibres) and energy-saving trends in dye application methods, fuels and lighting, as well as the means of capturing solar energy, are discussed. The discovery of some interesting and historic green colours, the wider use of green (in both senses of the word) products and green chemistry's future role in producing them are also reviewed.     

茶多酚抑菌抗氧性能研究

用云南临沧地区耿马、双江绿茶为原料,将提取的茶多酚配制成不同浓度的溶液,用平皿纸片法检验茶多酚对致病性细菌和对粮食污染霉菌的拮抗作用,发现其对致病性细菌有抑制作用,提取物的有效抑菌浓度均在５％以上,其中对结核杆菌抑制作用较好,而对粮食污染霉菌基本无效。用ＰＯＶ法测定茶多酚对油脂的抗氧性能,结果表明,茶多酚对食用猪油和菜油均有良好的抗氧性能,并与抗坏血酸和柠檬酸有明显的抗氧协同效应     

Photochemical studies of rancidity: Antioxidants vs. green light protection

Conclusion 1. The antioxidants used in this investigation showed antioxygenic activity in delaying the development of rancidity, but they were not so effective as green wrappers which absorb all light except that delimited by 4900–5800 Angstrom units. 2. The use of a protective green container or wrapper alone or in conjunction with an antioxidant increased the period during which the oil or fat remained fresh at room temperature and, incidentally, decreased the rate of peroxide formation. 3. Oils or fats stored at low temperatures and with light excluded remained fresh longer than if treated with an antioxidant or packaged in green and exposed to light at room temperature. 4. Packaging in green or opaque wrappers has a special advantage in that they can be used to protect those oil-bearing food products, such as shelled nuts and ground whole grain, to which it is difficult to add an antioxidant. 5. Protecting oil-bearing foods from rancidity by packaging in green or opaque containers is practical.     

Antioxidant activity of green teas in different lipid systems

Different commercial green teas from Japan, China, and India, were compared in different lipid systems. Green teas were active antioxidants in bulk corn oil oxidized at 50°C but were prooxidant in the corresponding oil-in-water emulsions. Green teas also were active antioxidants in soybean lecithin liposomes oxidized at 37°C in the presence of cupric acetate as catalyst. At 50°C, however, three of the samples of green tea were active antioxidants in the absence of copper catalyst, and two samples showed prooxidant activity in the presence of copper catalyst. The marked variation in activity among green tea samples may be due partly to differences in their relative partition between phases in different lipid systems. The improved antioxidant activity observed for green teas in lecithin liposomes compared to corn oil emulsions can be explained by the greater affinity of the polar tea catechin gallates for the polar surface of the lecithin bilayers, thus affording better protection against oxidation. Liposomes may thus be appropriate lipid models to evaluate antioxidants for foods containing phospholipids.     

Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation

In the search for non-chemical and green methods to counteract the bacterial contamination of foods, the use of natural substances with antimicrobial properties and light irradiation at proper light waves has been extensively investigated. In particular, the combination of both techniques, called photodynamic inactivation (PDI), is based on the fact that some natural substances act as photosensitizers, i.e., produce bioactive effects under irradiation. Notably, curcumin is a potent natural antibacterial and effective photosensitizer that is able to induce photodynamic activation in the visible light range (specifically for blue light). Some practical applications have been investigated with particular reference to food preservation from bacterial contaminants.     

Antioxidative activity of green tea catechin extract compared with that of rosemary extract

This study compared the antioxidative activity of green tea catechin (GTC) extract with that of rosemary extract in canola oil, pork lard, and chicken fat. The GTC extract was obtained from jasmine and longjing green teas and mainly consisted of four epicatechin isomers including (−)epigallocatechin gallate (EGCG), (−)epigallocatechin (EGC), (−)epicatechin (EC), and (−)epicatechin gallate (ECG). The oxidation was conducted at 100 ± 2°C by monitoring oxygen uptake. The oxygen consumption test demonstrated that GTC extract was much more effective than the rosemary extract against lipid oxidation in canola oil, pork lard, and chicken fat under the conditions of the present study. Together with our previous study which showed that GTC extract was more protective than butylated hydroxytoluene as an antioxidant, these results suggest that GTC as a mixture of EGCG, EGC, EC, and ECG may serve as an antioxidant in processed foods.     

Modelling of packed bed adsorption columns for the separation of green tea catechins

Green tea is a rich source of catechins, which when purified have a high economic value as they can be used as a supplement in several products, to increase their health benefits. Catechins are regarded as desired components with several applications in a variety of areas such as foods, cosmetics and pharmaceuticals. A multicomponent sorption model has been developed for the separation of catechins from liquid tea streams, with macroporous resins in a packed bed column. Two commercially available food grade resins were considered: Amberlite XADHP and Diaion HP20. For the desorption step, two food grade solvents are used: water and ethanol. The adsorption and desorption behaviour is subsequently mathematically described with one-dimensional axial dispersed plug flow model that can accurately simulate the dynamics of the solvent swing sorption columns. The model parameters were regressed from experimental data. Five components are modelled in the competitive sorption: the main four catechins present in green tea and caffeine. The model was used for the process design and optimization for the recovery of catechins from green tea.     

Antioxidative activity of green tea catechin extract compared with that of rosemary extract

This study compared the antioxidative activity of green tea catechin (GTC) extract with that of rosemary extract in canola oil, pork lard, and chicken fat. The GTC extract was obtained from jasmine and longjing green teas and mainly consisted of four epicatechin isomers including (−)epigallocatechin gallate (EGCG), (−)epigallocatechin (EGC), (−)epicatechin (EC), and (−)epicatechin gallate (ECG). The oxidation was conducted at 100 ± 2°C by monitoring oxygen uptake. The oxygen consumption test demonstrated that GTC extract was much more effective than the rosemary extract against lipid oxidation in canola oil, pork lard, and chicken fat under the conditions of the present study. Together with our previous study which showed that GTC extract was more protective than butylated hydroxytoluene as an antioxidant, these results suggest that GTC as a mixture of EGCG, EGC, EC, and ECG may serve as an antioxidant in processed foods.     

Photochemical studies of rancidity: Factors which increase the rate of oxidation of fats and oils with special reference to the role of light

Conclusions 1. Oils and fats keep longer from developing rancidity by excluding, as far as possible, noxious metals, copper being considered the most active. 2. When the intensity of light to which oil-bearing foods are exposed is the same, the ultraviolet, violet, and blue regions (below 4900 ?ngstr?m units) promote rancidity the most while the regions at about 5400 and above 7400 ?ngstr?m units promote rancidity the least. The yellow region around 5700 and the red region around 6600 ?ngstr?m units are less active than the blue region but nevertheless promote rancidity appreciably more than the green region. 3. The regions which are active in catalyzing rancidity seem to correspond with the light absorption regions of the oils.