食品中杏仁过敏原成分的检测

目的：建立检测食品中桃仁、杏仁过敏原成分的荧光PCR 方法,比较国外3 种ELISA 试剂盒效果。方法：针对杏仁Pru du1 基因设计引物及探针,建立荧光PCR 方法。利用杏仁过敏原参考物质对3 个品牌的ELISA试剂盒的回收率进行比较。结果：建立的荧光PCR 方法,具有很好的特异性;灵敏度为10mg/kg。结论：桃仁及杏仁过敏原成分荧光PCR 检测方法特异性好、灵敏度高,对食品中过敏原的检测有重要的实际意义。     

不同品种巴旦木种仁在不同采收期粗脂肪含量及其油脂脂肪酸组成的比较

测定分析了纸皮、双软、晚丰、浓帕烈4个品种巴旦木种仁在不同采收期的粗脂肪含量及其油脂脂肪酸组成。结果表明:不同品种巴旦木采收过程中,其种仁粗脂肪含量总体均呈不断积累上升趋势,粗脂肪含量差异显著(p0.05),表明采收期对粗脂肪含量有较大影响,种仁越成熟越有利于其粗脂肪的积累;不同采收期的4个品种巴旦木种仁油共检测出棕榈酸、硬脂酸、油酸、亚油酸4种脂肪酸,其中饱和脂肪酸含量在10%以下,总体均呈下降趋势,不饱和脂肪酸的含量达90.4%~93.2%、油酸含量(58.9%~77.6%)均为最高,在采收期内总体均呈上升趋势;亚油酸含量(15.2%~31.7%)较高,在采收期内总体呈波浪下降趋势(除纸皮巴旦木)。巴旦木是一种具有很高开发价值的高品质油料作物。     

杏仁酒配制工艺的研究

以苦杏仁、食用酒精为原料,通过一系列原料的处理工序,运用正交试验确定杏仁配制酒的最佳工艺参数,最后制成一种具有营养保健作用的杏仁酒。     

高级杏仁酸乳的研制

本课题在酸奶技术的基础上,将杏仁乳与牛乳的混合液中加入乳酸菌发酵。采用正交实验,用保加利亚乳杆茵和嗜热链球菌混合发酵杏仁牛乳混合液,找出混合发酵的最佳工艺条件。苦杏仁经90℃热煮后迅速于冷水中冷却去皮,然后于0．1％HCl中浸泡10-12h,经浸泡漂洗,再经组织破碎机破碎,胶体磨处理,过滤等,添加牛奶、蔗糖于杏仁奶中,经均质杀菌、冷却后,接种1％-3％已驯化的嗜热链球菌和保加利亚乳杆菌发酵剂,发酵条件为40-42℃,恒温箱中培养,再经调配得成品。     

Evaluation of Adsorption Characteristics of Malachite Green onto Almond Shell (Prunus dulcis)

The potential usage of almond shell (P. dulcis), which is an agricultural waste product, in the removal of malachite green from aqueous solutions was evaluated with respect to various experimental parameters including contact time, initial malachite green concentration, temperature, adsorbent concentration, etc. The adsorption kinetics of malachite green fitted well the pseudo-second-order kinetic model. The monolayer adsorption capacity of almond shell was found to be 29.0 mg g^?1. The adsorption of malachite green onto almond shell increased with raising the temperature. From the experimental results, almond shell could be employed as a low cost and easily available adsorbent for removal of malachite green in wastewater treatment process.     

杏仁蛋白的两级泡沫分离工艺优化

为了研究泡沫分离法提取杏仁蛋白的最佳工艺,在进料pH、进料浓度、鼓泡气速和鼓泡时间对杏仁蛋白分离效果影响的基础上,利用田口实验设计法建立了杏仁蛋白的两级泡沫分离工艺。结果表明,泡沫分离最佳工艺条件为:pH4.0、进料浓度6 g/L、气速400 mL/min,鼓泡时间10 min。在该工艺条件下,一级泡沫分离所得杏仁蛋白的质量分数为75.23%,蛋白回收率为79.48%;二级泡沫分离所得杏仁蛋白的质量分数为84.71%,蛋白回收率为71.19%。实验结果表明,两级泡沫分离法可以作为分离杏仁蛋白的一种新方法。     

Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological,Physical, and Chemical Quality of Almond Beverages

The effects of ultra‐high‐pressure homogenization (UHPH) at 200 and 300 MPa, in combination with different inlet temperatures (55, 65, and 75 °C) on almond beverages with lecithin (AML) and without lecithin (AM), were studied. UHPH‐treated samples were compared with the base product (untreated), pasteurized (90 °C, 90 s), and ultra‐high‐temperature (UHT, 142 °C, 6 s) samples. Microbiological analysis, physical (dispersion stability, particle size distribution, and hydrophobicity), and chemical (hydroperoxide index) parameters of special relevance in almond beverages were studied. Microbiological results showed that pressure and inlet temperature combination had a significant impact on the lethal effect of UHPH treatment. While most UHPH treatments applied produced a higher quality of almond beverage than the pasteurized samples, the combination of 300 MPa and 65 and/or 75 °C corresponded to a maximum temperature after high pressure valve of 127.7 ± 9.7 and 129.3 ± 12.6 °C, respectively. This temperature acted during less than 0.7 s and produced no bacterial growth in almond beverages after incubation at 30 °C for 20 d. UHPH treatments of AML samples caused a significant decrease in particle size, resulting in a high physical stability of products compared to conventional heat treatments. UHPH treatment produced higher values of hydroperoxide index at day 1 of production than heat‐treated almond beverage. Hydrophobicity increased in AML‐UHPH‐treated samples compared to AM and conventional treatments. Practical Application: Ultra‐high‐pressure‐homogenization (UHPH) is an emerging technology, a potential alternative to conventional heat treatments. It is a simple process consisting of single step. When liquid food (almond beverage in this study) passes through the high‐pressure valve, a very good stability and reduction of microorganisms is achieved, both effects due to the particle breakdown. Specific UHPH conditions could produce commercial sterilization of almond beverage.