有机溶剂浸提番茄红素的工艺优化

采用有机溶剂浸提法从番茄中提取番茄红素.先确定研究的因素,再采用单因素试验确定试验因素的最好条件,最后采用L9(34)正交试验,确定提取的最佳溶剂及最佳工艺条件.在单因素试验中得到皂化温度、乙醇处理时的料液比和二氯甲烷振荡提取时间的各因素的最佳条件,而在正交试验中得到提取番茄在皂化温度、乙醇处理时的料液比和二氯甲烷振苏提取时间的最佳工艺条件:皂化温度为50℃;乙醇处理时料液比为1∶3;二氯甲烷振荡提取时间为35 min.     

(NH4)2SO4存在下乙醇对番茄红素的提取

利用(NH4)2SO4的脱水作用,用乙醇从番茄中提取番茄红素.考察了影响番茄红素提取的因素,包括预处理、提取溶剂用量、提取时间等.确定了最佳的提取条件番茄用量为5g时,用1.5g(NH4)2SO4及适量乙醇预处理后,用4mL乙醇在pH9的条件下浸提20min.     

番茄红素的提取工艺探讨

以武汉江夏区种植的番茄为原料,研究了番茄红素的提取工艺,结果表明:最佳预处理工艺为用乙醇处理番茄浆,液料比为3∶1(g/g),处理温度60℃,处理2次,每次1 h;最佳提取工艺为用正己烷-乙酸乙酯作为番茄红素提取剂,液料比7∶1(g/g),提取温度40℃,提取时间0.5 h,处理1次,一级提取率高达91.2%。     

番茄的不同预处理对番茄红素提取效率的影响

考察了番茄的4种不同预处理及4种再处理方法对番茄红素提取效率的影响,结果表明,在番茄的4种不同预处理中,直接打浆的方法番茄红素的提取量最大,其次为打浆后离心脱水,再次为打浆后离心脱水再烘干,打浆后直接烘干提取量最低,而打浆后离心脱水,番茄红素提取效率相对高;番茄再处理中的番茄红素的提取量大小顺序为加果胶酶、皂化、微波、加BHT,但这4种预处理方法都大于对照组。      

万寿菊叶黄素的提取与皂化工艺研究

试验采用了有机溶剂浸提和氢氧化钾甲醇溶液皂化的方法,研究了万寿菊叶黄素的提取与皂化的工艺条件.试验考察了提取剂种类、提取温度、提取时间、料液比对提取效果的影响,以及皂化液种类、皂化液浓度、皂化液用量、皂化温度、皂化时间、对皂化的影响.通过单因素试验确定的提取和皂化工艺条件为:提取剂为无水乙醇:石油醚(沸程为60℃～90℃)(2:1),料液比为1:100,提取温度45℃,提取时间80min,皂化液浓度20％,皂化液用量0.2mL,皂化温度40℃,皂化时间80min.选用乙醇—石油醚混合溶剂作为提取剂,具有价格便宜、低毒、沸点低、溶剂回收成本较低、生产安全性高等优点.该提取剂用于工业生产中提取叶黄素是可行的.     

乙醇处理对番茄皮中番茄红素提取率的影响

以番茄皮为原料,对其中番茄红素的提取工艺进行了研究.确定了乙醇处理法是提高番茄红素提取率最经济有效的方法.进一步试验表明,经乙醇处理后,从番茄皮中提取番茄红素的最佳工艺条件为:以乙酸乙酯为提取溶剂,料液比1:6,提取温度50℃,提取时间1 h,三级提取,番茄红素提取率为98%以上.     

番茄果实中总酚提取工艺的优化

以番茄果实为研究对象,用总酚提取率作为衡量提取工艺的指标。以乙醇为提取液超声辅助提取番茄总酚,通过单因素试验与正交试验相结合,研究提取时间、提取温度、料液比等对番茄总酚提取率的影响。结果表明,番茄总酚的最佳提取工艺为:70%乙醇,提取时间40 min,提取温度50℃,料液比为1∶50(g/m L)。在最佳条件下,番茄总酚的提取率为676.95 mg/100 g。     

皂化法浸提番茄红素的研究

以番茄为原料,经冷冻脱水、醇洗皂化(皂化温度60℃、皂化时间30 min)后,用丙酮-石油醚-乙醇(2∶1∶1)混合溶剂浸提番茄红素,料液比为1∶2,浸提2次,选用浸提时间、浸提温度、浸提pH值为考察因素,采用L9(33)正交实验,确定了最佳浸提工艺条件:浸提时间为4 h,浸提温度为40℃,浸提pH值为7.     

皂化对番茄红素提取的影响研究

用KOH溶液对番茄进行碱洗皂化可有效的除去番茄中的大部分脂肪酸甘油酯及各种游离脂肪酸 ,释放出其中的番茄红素。番茄皂化的最佳条件为 :KOH浓度 0 5mol/L ,温度 65℃ ,皂化时间 0 5h。皂化后的番茄经固液萃取后得到的番茄红素油树脂产品有部分晶体出现 ,色价提高到 40 2 5。     

微波皂化辅助食用油提取番茄中番茄红素的研究

以市售番茄为原料,研究了皂化及微波处理法对食品用油提取番茄红素效果的影响。采用正交试验优化了提取溶剂、微波处理功率、微波处理时间和料液比等条件,综合考虑生产的经济性和节约提取溶剂等因素,认为最优工艺条件为:葵花籽油为提取溶剂、微波处理功率为300 W、微波处理时间为30s、料液比为1∶2,提取率达到10.43%。     

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