海洋红酵母Rhodotorula sp.06产类胡萝卜素的研究

对海洋红酵母Rhodotorula sp.06产类胡萝卜素的最优条件进行研究,比较不同碳源、氮源、NaCl、装液量、培养时间对菌体生物量和色素形成的影响,通过正交实验确定最佳摇瓶发酵条件组合。结果表明,海洋红酵母的最佳摇瓶发酵条件为:蔗糖15g/L、蛋白胨20g/L、NaCl20g/L、NH4Cl7.5g/L、24℃、装液量80/250mL、发酵时间72h。在此最优条件下,其生物量、类胡萝卜素含量和产量分别为10.27g/L、296.11μg/g、3.04mg/L。     

海洋红酵母产类胡萝卜素的研究

从海洋中筛选出1株产类胡萝卜素能力较强的红酵母RY-8。研究了不同碳源、氮源、装液量和pH值对菌株RY-8生物量和产类胡萝卜素的影响，并通过正交试验优化其产类胡萝卜素的发酵条件。结果表明，红酵母菌株RY-8产类胡萝卜素的最佳发酵条件为：葡萄糖25g/L，酵母膏10g／L，装液量60mL/250mL，pH值6．0。在此优化条件下，红酵母RY-8的生物量和类胡萝卜素产量分别为48．8g／L和4．76mg／L，依次比初始产量提高了20．8％和38．4％。     

正红菇液体发酵培养基和发酵条件的研究

研究了正红菇(Russulavinosa)在发酵过程中菌丝体及胞外多糖产量的变化趋势,碳源、氮源、无机盐以及发酵温度、pH值、时间和装液量等因素对正红菇液体深层发酵菌丝产量的影响。结果表明,蔗糖为最佳碳源,酵母膏为最佳氮源,优化培养基配方为蔗糖40g/L,酵母膏9g/L,KH2PO42g/L,MgSO41g/L;最适菌丝体生长的液体发酵条件:培养温度28℃￣30℃,初始pH值为5.5￣6.5,250mL三角瓶装液量为50mL￣60mL,发酵时间为5d。通过优化培养基和发酵条件,胞外多糖产量达到4.96g/L,菌丝体生物量达到22.34g/L。     

金针菇液体培养营养需求及培养条件研究

在装液量100mL/250mL三角瓶,接种量10%的基础上,以菌丝体生物量为指标,从实验室常见的5种碳源、6种氮源中,筛选出金针菇菌丝体生长的最适碳源、最适氮源和最适pH,并进一步通过正交实验优化出培养基的养分浓度和摇瓶发酵条件,从而确定金针菇摇瓶培养基组成为葡萄糖25g/L,NH4NO31.5g/L,KH2PO41.0g/L,MgSO4·7H2O0.5g/L,VB150mg/L;最佳发酵条件为23℃,起始pH6.0,摇床转速150r/min,发酵时间8d。     

海洋弧菌Vibrio sp.prol产碱性蛋白酶发酵条件的研究

对一株产碱性蛋白酶海洋弧菌(Vibrio sp.prol)的发酵条件进行了单因素和正交试验,研究了不同碳源、无机氮源、pH值、温度、装液量、接种量等对产酶的影响.结果表明,液体培养基最佳组成为蛋白胨5.0g/L,酵母膏1.0g/L,硝酸钾0.6g/L,氯化镁4.0g/L.摇瓶培养的最佳条件为初始pH值为8.5,发酵温度33℃,装液量40.0mL,接种量2.0mL,优化后产酶量提高了6.3倍.     

海洋弧菌Vibrio sp.pro1产碱性蛋白酶发酵条件的研究

对一株产碱性蛋白酶海洋弧菌(Vibrio sp.pro1)的发酵条件进行了单因素和正交试验,研究了不同碳源、无机氮源、pH值、温度、装液量、接种量等对产酶的影响。结果表明,液体培养基最佳组成为蛋白胨5.0g/L,酵母膏1.0g/L,硝酸钾0.6g/L,氯化镁4.0g/L。摇瓶培养的最佳条件为初始pH值为8.5,发酵温度33℃,装液量40.0mL,接种量2.0mL,优化后产酶量提高了6.3倍。     

响应面法优化米曲霉液体发酵生产中性蛋白酶工艺

为提高米曲霉（Aspergillus oryzae）液体发酵生产中性蛋白酶的能力,采用单因素试验、Plackett-Burman（PB）试验筛选碳源、氮源和无机盐,并通过响应面法优化其最佳配比,提高米曲霉液体发酵生产中性蛋白酶的活性。结果表明,米曲霉液体发酵生产中性蛋白酶的最佳碳源、氮源和无机盐分别为玉米粉、牛肉膏和氯化钙,发酵的最优条件为玉米粉添加量17 g/L,牛肉膏添加量10 g/L,氯化钙添加量0.04 g/L,接种量5%,装液量60 mL/250 mL,于30 ℃条件下发酵84 h。在此优化条件下,产生的中性蛋白酶活性从最初的21.4 U/mL提高至110.5 U/mL。     

ε-聚赖氨酸发酵培养基及培养条件的优化

采用250mL三角瓶摇瓶发酵研究了白色链霉菌发酵产ε-聚赖氨酸的发酵条件及营养条件,包括碳源、氮源、无机盐的选用及配比,以及pH、温度、接种量、装液量等。研究结果表明,发酵培养的最佳碳源为葡萄糖,用量6%,最佳氮源为硫酸铵∶酵母膏=1∶2,总用量8%,最佳无机盐为K2HPO4∶KH2PO4=2∶3,总用量1%,最佳pH7.0,接种量2mL,装液量100mL,培养温度30℃。在上述条件下可获得最大的ε-pL产量为1.5g/L,菌体干质量为9.7g/L。     

正交实验法优选细菌纤维素的发酵工艺研究

以正交实验设计方法,对木醋杆菌Acetobacter xylinum发酵产细菌纤维素的工艺进行了优化.采用正交设计助手,对发酵产细菌纤维素的初始pH、摇瓶装液量、碳源中果糖与葡萄糖的比例和氮源酵母粉的添加量等影响因素进行正交实验设计,以细菌纤维素产量为目标,在实验范围内得到各因素影响次序为摇颓装液量>氮源>碳源>初始pH,得到最优发酵工艺为:初始pH 6.0,摇瓶装液量50 mL/250mL摇瓶,果糖与葡萄糖质量比例为l:1,酵母粉14g/L.优化后细菌纤维素产量达到13.493g/L.     

响应面法优化远东疣柄牛肝菌发酵产色素的条件

首次以远东疣柄牛肝菌为材料,对其发酵产色素的条件进行研究。通过单因素试验选出远东疣柄牛肝菌发酵产色素的最佳碳源是麦芽糖、最佳氮源是玉米浆干粉,利用Plackett-Burman设计筛选出影响其产色素的2个显著因素:装液量和培养时间,通过最陡爬坡试验和中心组合设计确定最优发酵条件为:麦芽糖20g/L、玉米浆干粉5g/L、KH2PO43g/L、MgSO4·7H2O1.5g/L、VB10.01g/L、培养温度27℃、培养时间141.85h、装液量87.70mL,优化后的色素含量比优化前提高了11.37倍。     

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