蔬菜中镉的氢化物-原子荧光光谱法测定

本文采用氢化物—原子荧光光谱法测定蔬菜中镉,具有操作简单、快速、基体干扰少、灵敏度高等优点。方法检出限为O.17μg/L,线性范围为(0～60.0)μg/L。     

谷物与蔬菜复合食品的研究开发现状及展望

对以谷物和蔬菜为主要原料的复合食品现状进行综述,初步阐述了这类复合食品的营养价值、应用前景及发展思路。     

数种果蔬的抗氧化活性评价

测定了华南地区常见的38种果蔬的抗氧化活性值和总酚含量,并比较了两者的相关性。结果表明：大多数果蔬都具有一定的抗氧化活性,其中,姜、紫包菜、香蕉、草莓、乌榄的抗氧化活性较强。38种样品的水溶性总酚含量在15.37-339.48mg/100g之间。全体样品的抗氧化活性值与总酚量的相关系数r=-0.58;叶绿素类r=-0.59;胡萝卜素类r=-0.41;类黄酮类r=-0.81;其它样品r=-0.42,由此说明果蔬抗氧化活性的强弱与果蔬所含特征成分具有较大的关联性。     

主成分分析法在气调包装果蔬质量评价中的应用

用主成分分析法构造了气调包装后果蔬质量的综合评价模型,并将该方法用于实例作效果检验.结果表明用主成分分析法评价气调包装后果蔬质量的方法可行,结果客观合理.     

Convenience may increase vegetable intake among young consumers

Current food trends such as healthy eating, plant-based diets and sustainability encourage consumers to eat more vegetables. However, it is a challenge for many, including the younger generations, to meet the dietary recommendations regarding vegetable intake. The purpose of this study was to investigate if vegetable convenience products can increase the daily intake of vegetables among young consumers. A total of 100 participants were randomly allocated to receive either regular or convenience vegetables for a week and filled in questionnaires about vegetable use and consumption before after the intervention. Results showed that participants who received convenience vegetable products significantly increased their daily vegetable consumption by 19% (p = 0.005), but there was no significant difference between the groups during the intervention period. Furthermore, convenience vegetable products were used and perceived differently from regular vegetables. It was found that especially the preparation of the convenient vegetable products had an impact on how the products were perceived. Participants indicated that they were not willing to buy or pay more for convenience in relation to vegetables. In conclusion, convenience vegetable products may increase vegetable intake among young consumers. However, this specific consumer group may find barriers within their values regarding food, consumerism and sustainability, which prevent them from buying convenience food products.     

I、Ba、Sr、Y和Zr从土壤至蔬菜的转移系数

采用放射性同位素示踪法及元素含量分析法确定出Ｉ、Ｂａ、Ｓｒ、Ｙ和Ｚｒ从土壤到多叶蔬菜的转移系数，并研究了蔬菜生长期、棵株大小、核素在土壤中的含量、环境条件等因素对转移系数的影响     

Anti- and pro-oxidant activity of Cichorium genus vegetables and effect of thermal treatment in biological systems

The antiradical activity of water soluble components in six vegetables belonging to the Cichorium genus, i.e., three cultivars of red intybus species var. silvestre (Treviso, Chioggia, Verona red chicories), a white intybus species var. foliosum (Belgian chicory), and two vegetables of the endivia species var. latifolium (escarole chicory) and var. crispum (“crispa” chicory), were studied using two biological systems consisting of: (1) microsome membrane rat hepatocyties in which oxidative damage was induced by CCl₄; (2) gram-positive bacterium, Staphylococcus aureus cultures, subjected to damage with cumene hydroperoxyde. The obtained results show that in both systems the red vegetables possess the strongest antioxidant properties and contain different antioxidant compounds whether at a low or high molecular weight, but only those of high molecular-weight (MW > 3500 Da) are able to act as antioxidants in all the used systems. The lower MW fraction (MW < 3500 Da) showed itself to be pro-oxidant in the microsome system. The effects of thermal treatments such as boiling, freezing and freeze-drying were also investigated.     

Chemistry of sulphur dioxide in vegetable dehydration

The state of sulphur dioxide in partially dehydrated or dehydrated foods is complex and depends on pH, ionic strength, water activity and concentration, and on the effects of anions and cations on the solubilities of sulphite and disulphite salts. The chemical basis of the preservative action is explained in terms of the nucleophilicity of the sulphite ion and the possible consequences of the changing state of the additive during dehydration are evaluated. The significance of autoxidation of the sulphite ion to its fate in food, and role as an antioxidant, or prooxidant, is critically discussed. The most widely studied reaction of sulphur dioxide in food is its inhibition of non-enzymic browning; the current state of knowledge concerning the mechanism of this action is explained.
The loss of sulphur dioxide during vegetable dehydration obeys first-order kinetics. This observation is considered in terms of known first-order reactions in foods and processes which are limited by rate of diffusion. There are still insufficient data to suggest ways in which the composition of the food could be altered to reduce its requirement for sulphur dioxide during dehydration.     

Functionality and safety of lactic bacterial strains from Korean kimchi

The functional characteristics and safety of five different putative probiotic Lactobacillus plantarum strains and one Leuconostoc citreum strain, isolated from kimchi, were studied. In view of their potential application in food biotechnology, this information was considered necessary, and included the determination of antibiotic resistance, haemolysis, gelatinase activity and biogenic amine production. In addition to a Lactobacillus fermentum strain isolated from pig faeces, two commercial probiotic strains (Lactobacillus rhamnosus GG, ATCC 53103, and Lactobacillus plantarum 299v, both originating from the human intestinal track) were included in the studies for reference purposes. With the exception of L. fermentum, which was resistant to a low concentration (MIC: 30 μg/ml) of tetracycline, all strains were susceptible to the 8 antibiotics tested (erythromycin, gentamicin, ampicillin, tetracycline, chloramphenicol, streptomycin, ciprofloxacin, and benzylpenicillin). All strains survived physiological conditions typical of the upper GIT, comprising a pH of 3.0 for 1 h, and a subsequent 2 h under conditions simulating the duodenum, which included the exposure to 10 % of bile salts. Moreover, all strains were resistant to 0.4 % phenol, and were unable to produce any detectable biogenic amines under the test conditions. These preliminary in vitro tests indicate the safety and functionality of the five selected L. plantarum strains and thus their potential as probiotic candidates.