番茄、柑橘、芹菜复合保健饮料的研制

以现代营养知识和传统中医理论为依据,研究以番茄、柑橘、芹菜为原料,经现代饮料加工技术,提取其汁,采用正交实验,研制出最佳生产配方和最佳工艺条件,生产出风味独特营养丰富并极具保健作用的功能性复合饮料。     

露地土壤-芹菜体系噻虫嗪及其代谢产物噻虫胺残留与消长规律研究

目的 探明露地土壤-芹菜体系噻虫嗪及其代谢产物噻虫胺的残留与消长规律。方法 在河北张家口开展露地芹菜噻虫嗪、噻虫胺的最终残留和消解动态试验,样品通过10 mL乙腈提取,提取溶液经50 mg N-丙基乙二胺和3 mg多壁碳纳米管净化后,采用气相色谱-串联三重四极杆质谱法在质谱多反应监测模式下检测噻虫嗪和噻虫胺的残留量。结果 噻虫嗪和噻虫胺在芹菜上的回收率范围分别为 80.7%~90.5%、76.1%~103.0%;在土壤上分别为74.0%~96.4%、84.9%~86.7%,最终残留实验中,用药后第10 d噻虫嗪在芹菜残留量为0.188 mg/kg,低于国家规定的最大残留限量(maximum residue limit, MRL),噻虫胺为0.112 mg/ kg,超出其MRL值。噻虫嗪在芹菜上的消解动力学方程为C=2.7244 e-0.246 t,r2为0.9094,半衰期为2.82 d。噻虫嗪在土壤中沉积量呈现先上升再下降趋势,峰值为0.33 mg/kg;噻虫胺在土壤中未见明显趋势。结论 噻虫嗪在芹菜上施用后的残留风险较低,但其代谢产物噻虫胺有残留风险。噻虫嗪与噻虫胺施用对土壤环境影响较小。     

Potential Inoculum Sources for Decay of Fresh-cut Celery

Bacteria responsible for decay of precut celery (Apium graveolens) appear to be residents on the plants at harvest. Bacterial genera isolated from equipment in a fresh celery packinghouse were similar to those found on plants sampled at the packinghouse entrance. Population densities and array of genera were highest on unwashed plants, whereas certain genera were no longer detected on the washed plants. Fluorescent Pseudomonas spp. predominated, but strains of Pantoea agglomerans (=Erwinia herbicola), Enterobacter agglomerans, Aeromonas, Arthrobacter, and Aureobacterium were frequently isolated. Members of the coliform group such as Citrobacter, Klebsiella, and Escherichia were rare.     

灵芝芹菜保健饮品的研制

将灵芝发酵芹菜渣所得发酵液与芹菜汁进行调配,获得一种新型保健饮品,同时优化了饮品中调味品的组合及稳定剂的配比,使饮品风味更佳,稳定性更好。     

芹菜中总黄酮测定方法的探讨

提出了用硝酸铝络合分光光度法测定芹菜中总黄酮时会因为NaNO2-A(LNO3)3-NaOH使非黄酮类物质显色而造成测定出现误差。     

Significance of fruit and vegetable allergens: Possibilities of its reduction through processing

Fruit and vegetable allergies are prevalent commonly in adults, infants, and children all around the world, but more importantly in Europe and North America. The only solution is complete abstinence from the responsible food, which can be very difficult due to their presence in the form of hidden or undeclared ingredients. Various studies have shown the direct effect of processing on the secondary structure of proteins that can mitigate the allergic properties. The impact of these processing techniques on fruit and vegetable allergies have shown limited success due to the fact that they have multiple allergens that are especially heat stable. Apples, kiwi, peach, and melons are common fruits, whereas celery and carrot are the common vegetables that can result in allergic reactions for some portion of the population upon exposure.

Abbreviations: IgE: immunoglobulin E, OAS: oral allergy syndrome, nsLTP: nonspecific lipid transfer proteins, LTP: lipid transfer proteins, HPP: high-pressure processing, PEF: pulsed electric field, CD: circular dichroism, pI: isoelectric point, DBPCFCs: double-blind placebo-controlled food challenges     

气调包装对超市常温销售的鲜切芹菜品质影响研究

在超市常温销售的环境下,分别选用体积分数(后同)为5% O2,15% CO2,80% N2;10% O2,10% CO2,80% N2;20% O2,60% CO2,20% N2 3种气调比例对鲜切芹菜进行气调包装.测定芹菜的失重率,黄化率,维生素C,叶绿素和感官评价等指标.实验结果表明,在这3种气调搭配中,10% O2,10% CO2,80% N2对鲜切芹菜的品质保存效果最好.     

响应曲面法优化高盐腌芹菜脱盐工艺条件

优化高盐腌芹菜脱盐工艺条件,并探讨其对质构的影响。以含盐量和脆度为指标,通过单因素实验及响应曲面法优化脱盐条件,得到最佳工艺条件:脱盐温度80℃、料液比1:2、脱盐时间90min、漂洗次数3,在此条件下腌芹菜坯含盐量达到5.69g/100g,脆度为2012.4g。     

芹菜降压口服液的研制

芹菜是传统的降压食品,黄酮类物质是芹菜中具有降血压功效成分中含量最为丰富的成分。以芹菜、茯苓为原料,采用离心分离技术,经过科学配伍,制得了芹菜降压口服液。通过考察离心转速、温度、药液浓缩度和离心时间对离心效果的影响,获得最佳离心工艺条件为:药液浓缩比为45∶1、转速16000r/min、12℃、20min。该条件生产的芹菜降血压口服液透光率达88.7%±0.2%,总黄酮含量达207.730±2mg/10mL,在60℃、12h恒温加速实验中产品各项指标均较稳定。