二十八烷醇的研究进展

本文介绍了二十八烷醇的来源、理化性质、提取工艺以及二十八烷醇的生理功能,概括了二十八烷醇在医药、食品、化妆品和饲料等多个领域中的应用进展。     

高色价栀子黄色素的精制

研究了大孔吸附树脂对栀子黄的精制效果。比较了6种树脂对栀子黄的吸附效果,并选择HPD450树脂精制栀子黄色素。获得高色价、低OD值的栀子黄色素的大孔树脂吸附分离的适宜精制条件为:水提取液ρ(栀子黄)=7 mg/mL,水提取液与树脂的体积比为7∶1,依次用6BV水、4BV体积分数为5%的乙醇、3BV体积分数为20%的乙醇、4BV体积分数为80%的乙醇梯度洗脱。在此条件下,得到OD值为0.394、色价达423.4的精制产品。     

食品乳化剂的安全性及JECFA评价结果

FAO/WHO食品添加剂和污染物联合专家委员会(简称JECFA)是国际食品添加剂与污染物安全评价的权威机构,对世界各国所用食品添加剂的安全性进行评价。食品乳化剂是食品工业中一类重要的使用广泛的添加剂。介绍了JECFA关于食品乳化剂的主要品种及使用情况,总结了JECFA对食品乳化剂的安全性评价意见及规定标准。     

食品添加剂氢氧化钠中汞含量的测定

对食品添加剂氢氧化钠中汞含量的测定方法——冷原子吸收分光光度法进行了探讨,针对分析中存在的问题,提出了相应措施,使测定结果更准确。     

理性看待化学农药

化学农药自产生以来．一直是农业有害生物防治最有效、最经济、最简便、最能普遍应用、不受地区性和其它限制的方法。环境的现状和绿色化学的实施对化学农药提出了挑战，同时也为化学农药的发展提供了机遇。今后化学农药的发展方向是化学合成类绿色农药，即绿色化学农药，其特点是：①超高效：用药量少而见效快；②高选择性：仅对特定有害生物起作用；③无公害：无毒或低毒且能迅速降解。     

氢化物发生-原子荧光法测定食品容器等样品中锑含量

本文研究了用氢化物发生-原子荧光法测定食品容器等样品中的锑含量,样品用4%乙酸提取,采用原子荧光光度计进行测定。本文实验利用添加法测定回收率,其平均回收率为97.73%-102. 11%,本方法RSD小于2.0%,最低检出限0.001mg·L~(-1)。     

固定化细胞技术应用研究进展

固定化细胞技术是酶工程的核心技术之一,它将酶工程提高到一个新水平.该技术简化了工业分离纯化的步骤,并使酶反应的连续生产成为现实.分析了固定化细胞的优缺点,介绍了固定化细胞的方法及其近年来在食品、发酵和三废处理行业的应用,并对其应用进行了展望.     

Unexpected partial crystallization of an amorphous polyamide as induced by combined temperature and humidity

In this study, it is presented for the first time, the characterization of an amorphous polyamide after having been subjected to humid thermal conditions such as those typically applied in the industrial sterilization of packaged foods. From a fundamental point of view, it was fortuitously found that the combination of heat and moisture, with and without the assistance of pressure, was capable of inducing some crystallization in the otherwise amorphous polymer. Characterization of the crystallization process was carried out by differential scanning calorimetry, Fourier transform infrared, and simultaneous time‐resolved small and wide angle X‐ray scattering synchrotron experiments. The crystallization of the polymer began as characterized by wide angle X‐ray scattering and differential scanning calorimetry in the presence of humidity at ～90°C and extended up to 120°C under autoclave conditions, and it is thought to be the result of heated moisture being able to disrupt the intense amide groups self‐association. Thus, the thermally activated molecular structure is thought to become plasticized by the combined presence of heat and water which, in turn, provoke sufficient segmental molecular mobility in the system to promote some degree of lateral order. Propertywise, the resulting consequences of this behavior are an increase in the barrier properties to oxygen and a reduction in water sorption. From an applied view point, it is suggested that this unexpected behavior could make this polymer of significant interest in retortable food packaging applications. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 1216–1223, 2006     

Covalent attachment of single-stranded DNA to carbon paste electrode modified by activated carboxyl groups

A new method of the electrode modification and DNA immobilization for a biosensor is reported. Outer layer of a conventional carbon paste electrode (CPE) was modified with carboxyl groups by mixing stearic acid with the paste. Single-stranded deoxyribonucleic acid was attached to the modified electrode through a linker - ethylenediamine. Immobilization process was performed in the presence of activators - water soluble 1-ethyl-3(3′-dimethylaminopropyl)-carbodiimide (EDC) and N-hydroxysulfosuccinimide (NHS). Stearic acid concentration and other experimental parameters of the procedure were optimized. Covalent immobilization of DNA on the electrode surface exhibits some advantages as compared to simple adsorption mainly due to the fact that nucleic acid chains are bound to an electrode surface by one end only and it ensures structural flexibility and increases hybridization without DNA leakage. Modified electrode with immobilized (21-mer) oligonucleotide as a specific probe was successfully applied in preliminary investigations for the detection of bar gene commonly used in genetically modified food.     

突出实践能力培养,构建层次化课程教学体系

要提高学生的实践能力,就需要构建科学合理的课程教学体系。我校结合应用型人才的办学定位,对食品科学与工程专业人才的课程教学体系进行了优化改革,体现层次化的特征,分阶段实现人才培养目标。这一体系的构建增强了人才培养的有效性和目的性,也为未来进一步提升专业教学质量提供了良好的基础。