北部湾海区几种常见牡蛎基础营养及脂肪酸成分比较分析

目的 比较分析北部湾海区常见的熊本牡蛎、香港牡蛎和近江牡蛎鲜品的基础营养成分及脂肪酸组成。方法 以北部湾海区熊本牡蛎、香港牡蛎和近江牡蛎为实验样品, 测定其水分、粗蛋白、粗脂肪和灰分的含量, 并用气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)测定脂肪酸组成及含量。 结果 香港牡蛎的水分含量(89.44 g/100 g)、近江牡蛎粗脂肪含量(1.09 g/100 g)和灰分含量(1.77 g/100 g)均显著高于另两种牡蛎(P<0.05), 香港牡蛎粗蛋白含量(4.59 g/100 g)显著低于另两种牡蛎(P>0.05)。熊本牡蛎和近江牡蛎含有33种脂肪酸, 而香港牡蛎为34种, 其中多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)含量占41.02%~50.79%; 3种牡蛎中二十碳五烯酸(eicosapentaenoic acid, EPA)、二十二碳六烯酸(docosahexoenoic acid, DHA)的含量占脂肪酸总量的27.13%~38.65%, 近江牡蛎(27.13%)显著低于另两种牡蛎(P<0.05)。结论 北部湾海区熊本牡蛎、香港牡蛎和近江牡蛎脂肪酸种类丰富, 与饱和脂肪酸及单不饱和脂肪酸含量所占脂肪酸总量相比, PUFA占比最高, 且以DHA和EPA为主, 具有优良的开发潜力。     

Energy and nutrient digestibilities in wheat dried distillers' grains with solubles fed to growing pigs

The aim of this study was to characterize the nutritional profile and to determine the digestibilities of nutrients in wheat‐based dried distillers' grains with solubles (DDGS) fed to growing pigs. Six ileal cannulated barrows individually housed in metabolism crates were fed experimental diets which consisted of a basal wheat‐based diet or the basal diet with wheat replaced by 400 g kg^?1 mixed wheat or winter wheat DDGS in a replicated 3 × 3 Latin square design. Ileal digesta and fecal samples were collected for determining apparent ileal (AID) and apparent total tract digestibilities (ATTD), respectively. The contents of proximate components and amino acids in DDGS were about three times higher than in wheat. The AID and ATTD of dry matter, nitrogen and energy were lower (P < 0.05) in DDGS compared with wheat. The DDGS samples had lower (P < 0.05) AID of amino acids compared with wheat; average values for lysine, threonine and isoleucine in DDGS were 43.8, 62.9 and 68.0%, respectively. The ileal and fecal digestible energy content in DDGS averaged 9.7 ± 1.18 and 13.5 ± 0.61 MJ kg^?1, respectively. Respective values for wheat were 13.3 ± 0.52 and 14.6 ± 0.22 MJ kg^?1 and both were higher (P < 0.05) than in DDGS. Copyright © 2005 Society of Chemical Industry     

豆豉的研究与探讨

综述豆豉的释名和功能,论证天然发酵的合理性和纯种发酵的局限性。指出用"淡豆豉"冠名和把制曲称为前发酵的不合理,探讨了豆豉研究的方向。     

Nutrient utilisation in response to dietary supplementation of chicory inulin in growing pigs

The digestive and post‐absorptive utilisation of dietary crude protein (CP), calcium (Ca) and phosphorus (P) in response to dietary supplementation of chicory inulin extract was investigated with six Yorkshire barrows with an average initial body weight of 30 kg. The barrows were fed a corn (maize) and soybean meal‐based diet containing 0 or 50 g kg^?1 chicory inulin extract according to a two‐period crossover design. The digestive utilisation of CP, Ca and P did not differ (P > 0.05) between the control and the inulin‐fed pigs. Furthermore, the post‐absorptive urinary loss of CP and Ca was not affected (P > 0.05) by 50 g kg^?1 chicory inulin supplementation. However, inulin supplementation improved post‐absorptive P utilisation through a reduction (P = 0.01) in urinary P loss by 1.6 percentage units compared with the control group. In conclusion, dietary supplementation of 50 g kg^?1 chicory inulin does not affect dietary CP and Ca utilisation but does reduce urinary P loss in growing pigs. Copyright © 2004 Society of Chemical Industry     

Highly fluorescent gold nanoclusters stabilized by food proteins: From preparation to application in detection of food contaminants and bioactive nutrients

Applications of nanotechnology in food have rapidly increased in the past decades. Ultra-small gold nanoclusters (Au NCs), composed of several to roughly a hundred atoms, represent a kind of novel nanomaterials. The Au NCs directed by food proteins have drawn considerable research attention due to their environment-friendly preparation, strong fluorescence, excellent photo-stability, and favorable biocompatibility. These interesting protein–Au hybrids have opened up a new area at the nano-bio-food interface, not only did they provide the missing link between single metal atoms and plasmonic metal nanoparticles, but also developed the hybrid system between biomacromolecule and inorganic ions. In this review, we highlighted the synthesis strategies and optical properties of the Au NCs stabilized by typical food proteins as well as their applications in detection of food contaminants or bioactive nutrients. In addition, we discussed current challenges and future development in food proteins- directed gold nanoclusters for size-controlled synthesis and multifunctional applications.     

Nutritional Evaluation of Breadfruit-containing Composite Flour Products

Composite flours containing wheat, breadfruit flour and soy protein, whey or peanut meal were formulated and incorporated into western style bread and biscuits. Bread containing 10% breadfruit flour and 5% whey, and biscuits containing 10% breadfruit flour and 5% soy protein were judged most acceptable in flavor, color, and texture. Breadfruit flour contained 4.4% protein and was lower in sulfur containing amino acids and higher in lysine than wheat flour. Breadfruit containing bread and biscuits had low amino acid scores. The protein efficiency ratio (PER) of the biscuit product, however, was similar to that of the casein control while the PER of bread was significantly lower. Results suggest that acceptable products can be made with composite flours containing 10% breadfruit flour.     

Kundur [Benincasa hispida (Thunb.) Cogn.]: A potential source for valuable nutrients and functional foods

Kundur [Benincasa hispida (Thunb.) Cogn.], a member of the family Cucurbitaceae, is one of the famous crops that are grown primarily for its fruits and usually recognized with its nutritional and medicinal properties especially in Asian countries. Kundur fruit has been valued as a nutritious vegetable as it provides a good source for natural sugars, amino acids, organic acids, mineral elements and vitamins. A number of medicinal properties such as anti-diarrheal, anti-obesity, anti-ulcer, and antioxidant and diuretic have been ascribed to this fruit of high economic value. As a rich source of functionally important bioactives and therapeutics such as triterpenes, phenolics, sterols, and glycosides, the fruit has been widely used for the treatment of epilepsy, ulcer, and other nervous disorders in the native medicine system of Asia. This review focuses on the cultivation, nutritional and chemical composition, as well as medicinal and therapeutic properties of this multipurpose fruit, as one of the potential sources of bioactives for functional food and nutraceutical applications.     

Nutrient Composition of Muscles in Deer and Boar

In trimmed muscle types of four game species the dry matter, crude protein, crude fat, ash, Ca, P, Mg, Na, K, Cu, Zn, Fe, and Mn contents were determined. Samples of the m. semimembranosus and m. longissimus dorsi of each of 10 red deer, fallow deer, roe-deer and wild boars from the Southwestern region of Hungary in the end-winter period were analyzed, and mean values, related to dry matter, were compared. The game muscle samples had much lower crude fat, more Ca, P and microelements, especially Cu and Fe, when compared with published data for the respective muscles of domestic animals.     

红美人柑橘幼果生长期营养物质及苦味物质变化规律

目的 比较不同生长期红美人柑橘幼果营养成分、苦味物质及生物碱活性成分的变化规律。方法 以7~10月不同生长期的红美人柑橘幼果为研究对象,监测其总酚、总黄酮、果胶、还原糖等营养成分、柠檬苦素类化合物、辛弗林等指标及其变化规律。结果 随着生长期延长,幼果中总酸、可溶性固形物、还原糖、总黄酮含量均先上升后下降,而还原型抗坏血酸含量则先下降后上升,总酚、果胶含量呈下降趋势,7-8月生长期幼果中总黄酮、总果胶含量最高分别达（5.38±0.02） mg/g和（22.67±0.03）mg/g,可作为天然抗氧化剂加工和果胶提取原料资源。此外,幼果中柠檬苦素和诺米林呈先上升后下降,活性成分辛弗林含量先快速下降后趋于平缓,A生长期幼果中含量最高[（2071.13±16.96） μg/g FW]。结论 红美人柑橘幼果可作为果胶、辛弗林等活性成分和天然抗氧化剂的提取原料,提高其副产物利用率和经济价值。     

Nutrient composition of australian fresh retail sausages and the effects of cooking on fat content

Three types of fresh sausages (beef, thick and thin; and pork, thick) were purchased in ten Sydney suburbs and analysed as composite samples for proximate principles, carbohydrates, vitamins, minerals, fatty acids and cholesterol. Fat, moisture and meat species were also analysed in individual purchases. In a controlled experiment replicate samples of sausages were analysed for moisture and fat, raw and after cooking by grilling, dry-frying, shallow-frying and deep-frying. Results indicated widespread use of cow, pig and sheep meat in all types of sausages regardless of label identification. Some purchased sausages exceeded regulation limits for fat and starch content. Fat retention was lowest in beef sausages cooked by frying rather than grilling. Pork sausages retained most of their fat on cooking, regardless of method.