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城市和乡村的酸奶中分离出的保加利亚乳杆菌菌种的代谢和抗菌活性的研究（Ａｓｌｉｍ，Ｂ．）Ｇｉｄａ２２（６）４４１～４４７（１９９７）［英文］ＦＳＴＡ１９９８－ＰＩ１４４０从土耳其城市和乡村各个地区的酸奶样品中，分离出保加利亚乳杆菌进行研究。共分离８１株乳杆菌，其中７３株属于保加利亚乳杆菌。确定总酸生成和蛋白质分解活性以及乙醛产生能力。上述特性的数值范围是：总酸生成量０．６４％～２．３４％；蛋白质分解活性０．００７～１．２７３ｍｇ酪氨酸／ｍｌ；乙醛为１．９５～１２．５９μｇ／ｍｌ。对大肠杆菌和ｃｏａ…     

五味子果浆对乳酸菌生长的影响及五味子酸奶的加工

对五味子酸奶的加工工艺进行了初步探讨。结果表明，五味子果浆(质量浓度为0．1g／L)与牛奶按l：9的比例混合，加入质量分数为9％绵白糖及0．1％的酸奶发酵剂，接入质量分数为3％保加利亚乳杆菌与嗜热链球菌比例为l：l的发酵刺，在42．5℃条件下发酵5h，可得品质优良的五味子酸奶。     

保加利亚乳酸杆菌与整肠生菌进行原生质体融合的研究

利用有芽孢的整肠生菌株（Bacillus licheniformis）与无芽孢的保加利亚乳酸杆菌（Lactobacillus bulgaricus）作为亲本．进行原生质体融合，并对融合子的产乳酸、丁二醇能力以及酸奶发酵能力进行了研究。结果表明，在MM培养基内，融合子乳酸产量为10．104mg／L、丁二醇产量为46．13mg／L，乳酸和丁二醇产量高于两亲本菌株。在CM培养基内，融合子乳酸产量为12．85mg／L其产量高于两亲本；丁二醇产量为69．19mg／L其产量高于保加利亚酸杆菌。在细胞形态上，融合子也与亲本存在一定的差异。在酸奶发酵的过程中，乳酸产量和pH值与亲本保加利亚乳酸杆菌发酵的结果一致。经过10次传代培养后，其遗传稳定性保持在99％以上。     

白扁豆酸奶的研制

以白扁豆和鲜牛奶为原料，制作白扁豆酸奶。结果表明：白扁豆经100℃烘烤1．5h，再用温水浸泡，打浆后，用中温α-淀粉酶将其中的淀粉降解，得到的白扁豆乳与鲜牛奶以2：10（v／v）混合，加入6％的蔗糖和0．2％的海藻酸丙二醇酯（PGA），接入4％的嗜热链球菌和保加利亚乳杆菌（1：1）混合菌种，在42℃发酵4h，最后放于冰箱（0℃～5℃）中冷藏16h，可制得优质白扁豆酸奶。     

乳铁素B的抗菌活性及其影响因素

乳铁素B是牛乳铁蛋白经胃蛋白酶酶解后得到的最重要的抗菌肽，具有较强抗菌活性．研究表明，乳铁素B对大肠杆菌的最小抑菌质量浓度为0．5mg／mL，对金黄色葡萄球菌的最小抑菌浓度为0．4mg／mL；葡萄糖、蔗糖、麦芽糖、牛血清白蛋白(BSA)、尿素、硫酸铵在0～10mg／mL，乳糖、可溶性淀粉在0～4mg／mL，的质量浓度范围内，对乳铁素B的抗菌活性影响不大；当NaCl或KCl的浓度为25～100mmol／L，MgCl2或CaCl2的浓度为1．0～5．0mmol／L时，乳铁素B的抗菌活性就会大大降低；随着缓冲盐浓度和有机酸浓度(25～100mmol／L)的增大，乳铁素B的抗菌活性呈下降趋势，且在微碱性环境下乳铁素B表现出较强的抗菌活力．     

植物甾醇乙酸酯酸奶工艺的研究

对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。结果表明，添加质量分数为5％蔗糖和质量浓度为0．65g／200mL甾醇乙酸酯、接种3％保加利亚乳杆菌和嗜热链球菌混合菌种（两者比为1：1）；在40℃温度下发酵3．5-4、0后，可以生产出一种风味与普通酸奶相同，具有降低血脂和抗肿瘤功能的酸奶。     

瑞士型苹果果粒酸奶的制备

研究了以复原奶、新鲜苹果果粒为主要原料，以嗜热链球菌和保加利亚乳杆菌为发酵剂，制备瑞士型苹果果粒酸奶的工艺。以0．15％（w／w）柠檬酸和0．045％（w／w）NaHSO，作为护色液，果粒沸水热烫1min以钝化多酚氧化酶和过氧化物酶，然后浸泡于含1％CaCl2溶液保脆，添加0．2％的苹果香精。     

瑞士乳杆菌、丁二酮乳链球菌混合培养制作酮香型酸奶的研究

选用瑞士乳杆菌与丁二酮乳链球菌混合培养制作酮香型酸奶，利用统计分析系统—SAS正交实验设计优化乳酸茵混合培养条件，并考察发酵过程中和经4℃，24h冷藏后的酸乳活茵数、pH值、滴定酸度和黏度，利用气相色谱法对酸奶的典型风味物质乙醛、乙酸乙酯、双乙酰进行分析。结果表明，当乳固体质量分数为12％，瑞士乳杆菌与丁二酮乳链球菌的比例为2：1，接种量为4％，培养温度为38℃时所制得的发酵乳活茵数为最高，测得其中乙醛含量为10．67mg／kg，乙酸乙酯7．64mg／kg，丁二酮34．19mg／kg。经感官评定，凝乳组织状态均匀细腻，香气浓郁纯正、酸度适口，品质最佳。     

葡萄多酚酸奶的研带

在传统酸奶加工工艺基础上,生产葡萄多酚酸奶。根据正交试验确定葡萄多酚酸奶发酵的最优工艺条件为：蔗糖添加量为6％,葡萄多酚添加量为0．7g/L,保加利亚乳杆菌与嗜热乳酸链球菌的比例为1：2,直投发酵剂的接种量为0．01％,发酵温度为43℃,发酵时间为4h-5h。生产的葡萄多酚酸奶,口感温和、风味纯正、质地细腻、保健功能高、保质期长。     

玉米酸奶的研制

研究了以鲜乳和玉米为原料生产玉米酸奶的最适宜配方及生产条件。结果表明，将玉米浆与鲜乳以1：2的质量比混合，加入10％的白砂糖，0．20％的稳定剂，0．15％的乳化剂，选用保加利亚乳杆菌和乳酸链球菌，以1：1的比例，4％的接种量，在42℃条件下发酵4h．可得到优质的玉米酸奶。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press