2005，十大危险入侵主妇厨房

食品安全．在2005年中仍然纷纷扰扰：食品与家庭每个成员的健康息息相关，而维护全家人的健康，则是女主人义不容辞的责任。我们一起来听听．于她们而言．2005年最关心的食品安全问题是什么？[编者按]     

Development of a rapid and sensitive immunomagnetic-bead based assay for detecting <Emphasis Type="Italic">Bacillus cereus</Emphasis> in milk

Bacillus cereus is a major food-born pathogen in Taiwan and its major syndromes include vomiting, fever and diarrhea. To minimize the possibility of exposing consumers to pathogenic B. cereus, this study develops a rapid and sensitive assay that utilizes immunoliposomal nanovesicles (IMLNs) and immunomagnetic beads (IMBs). In this work, fluorescent dyes (sulforhodamine B)-loaded IMLNs were employed to increase the detection signal; anti-B. cereus antibody-conjugated IMBs were applied to capture B. cereus in samples. Hence in this assay, a sandwich complex was formed as “IMBs-B. cereus-IMLNs”. The optimal IMLNs had a diameter of 300 nm with a conjugated antibody molar percentage (mol%) of 0.25 mol%. The limit of detection (LOD) of this developed assay reaches 10 CFU/mL of B. cereus with the false negative value as zero in 20 parallel assays in milk samples. To evaluate the specificity of this assay, nine Gram positive and negative bacteria were tested and found to cause no significant interference problems. In conclusion, this study elucidates the feasibility of using a novel IMB/IMLN assay for detecting B. cereus and its LOD without pre-enrichment could amount to 10 CFU/mL within 4 h.     

Development of a process for producing ethyl caproate‐ and ethyl lactate‐rich rice shochu

To increase the popularity of rice shochu, a process was developed to produce ethyl caproate‐ and ethyl lactate‐rich rice shochu. On a laboratory‐scale, there was a shochu production trial with Saccharomyces cerevisiae Y‐E. Caproic acid added in the second‐stage fermentation was esterified to ethyl caproate. Both ethyl caproate and ethyl lactate were produced by adding a caproic acid‐producing bacterial (CAPB) consortium and lactic acid bacterium (LAB) to the shochu production process. Yellow koji was more appropriate for producing a flavour‐rich shochu with the addition of a CAPB consortium and LAB than white koji. Optimal addition time for the CAPB consortium and LAB was on the first day of the second‐stage fermentation, judging from concentrations of ethyl caproate and ethyl lactate produced. Additional dosages of CAPB consortium and LAB positively affected the formation of ethyl caproate and ethyl lactate, respectively. Shochu production with the addition of 2% and 4% CAPB consortium led to ethyl caproate concentrations of 27.3 mg/L and 47.9 mg/L in genshu, respectively, and the shochu achieved the best sensory test score from the Japanese shochu brewery panellists. Copyright © 2015 The Institute of Brewing & Distilling     

山楂降血脂作用和机理研究进展

山楂为蔷薇科植物山里红（Crataegus pinnatifida Bge. var. major N.E.Br.）或山楂（Crataegus pinnatifidaBge.）的干燥成熟果实。山楂中的降血脂活性物质包括总黄酮、三萜酸、植物甾醇、果胶五糖等,山楂与其他有效物质（如可用于保健食品的中药、药食同源的物质）联用能发挥更有效的降血脂作用。山楂通过提高胆固醇7α-羟化酶的表达水平,抑制3-羟基-3-甲基戊二酸单酰辅酶A还原酶、酰基辅酶A:胆固醇酰基转移酶的活性,增加低密度脂蛋白受体水平及通过调控多种脂肪代谢酶的机制调节血脂。本文阐述山楂活性物质的降血脂作用及山楂与其他有效物质联用的降血脂效果,并阐明山楂降血脂作用的机制,并对山楂的进一步研究进行展望。     

我国进口水产品检验检疫管理体系建立的研究和思考

通过分析进口水产品检验检疫管理体系面临的主要形势和问题,研究借鉴国外特别是美、日、欧等国家和地区食品安全风险管理的经验和做法,深入思考我国进口水产品检验检疫管理体系从“被动应付型”向“主动保障型”转变,增强检验监管工作的针对性和有效性,从进口前准入、进口时检验检疫、进口后监管三个方面提出了23项应对措施和建议。     

蚕沙低甲氧基果胶的提取工艺研究

采用酸萃取-铁盐沉淀法提取蚕沙低甲氧基果胶,通过单因素和正交实验确定最佳提取条件:用0.25%草酸水解,水解条件为:料液比1∶20（g/m L）、p H1.5、85℃、60 min,沉淀条件为:p H3.5、铁盐浓度0.5%。采用该优化工艺处理蚕沙,得到的果胶得率为5.21%。产品理化性质分析结果表明,该优化工艺提取的蚕沙果胶,其甲氧基含量5.62%,酯化度34.46%,半乳糖醛酸含量69.58%,品质达到国标要求。      

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

王浆酸对刀豆蛋白A诱导大鼠急性肝损伤的保护作用及机制研究

目的:研究王浆酸对刀豆蛋白A(concanavalin A,Con A)诱导大鼠急性肝损伤的保护作用及作用机制.方法:将SD大鼠随机分成阴性对照,模型对照,联苯双酯阳性对照组,王浆、酸低、中、高剂量组(30、60、120 mg/kg·bw).研究王浆酸对大鼠肝功能的影响,结合肝脏的组织形态学变化及肝细胞凋亡,评价王浆酸...     

云南野生牛肝菌中重金属的生物有效性及健康风险评估

为研究牛肝菌中重金属对人体的健康风险及毒性效应,本研究采集了云南主产区（楚雄、曲靖、大理和普洱）不同野生干牛肝菌（按颜色分为白牛肝菌、黑牛肝菌、红牛肝菌和黄牛肝菌）,测定了其镉（Cd）、铅（Pb）和铬（Cr）的含量,结合体外胃肠模拟法和Caco-2细胞模型,分析了3 种重金属的生物可给性含量和生物有效性含量,并探究食用重金属含量高的牛肝菌对人体肠道的健康风险,即牛肝菌经模拟胃肠液消化后对Caco-2细胞炎症因子白细胞介素-8（interleukin-8,IL-8）基因表达量的影响。结果表明,干牛肝菌中Cd的平均含量约是我国食品安全标准（GB 2762—2017）中食品污染物限量值的20 倍。Cr、Cd和Pb的生物可给性在模拟胃液中分别为18.2%、3.1%和17.0%,在模拟肠液中分别下降到15.3%、0.6%、5.5%,而在Caco-2细胞中只有Cd被吸收,平均生物有效性含量为1.10 μg/mg。基于干牛肝菌的重金属总含量、生物可给性含量和生物有效性含量分别计算其估计每日摄入量,发现基于干牛肝菌重金属总含量的评估结果提示其具有较大的人体健康风险,而基于生物可给性含量和生物有效性含量的数据结果表明均无明显的健康风险。此外,还发现重金属含量高的牛肝菌暴露Caco-2细胞后也不会诱发炎症因子IL-8 mRNA的上调。综上,基于牛肝菌中重金属总量的健康风险评估模型可能会高估其健康风险,建立基于人体生物有效性的健康风险评估方法将更为准确。