苦瓜、玉米花粉、芹菜保健饮料的生产工艺

介绍了以苦瓜、玉米花粉、芹菜为主要原料,采用微波灭菌法,开发出风味独特,营养全面,适合于"三高"人群饮用的保健饮料.与传统工艺比较,最大限度地保留了3种原料中的生物活性物质.     

Controlled atmosphere storage of celery with the silicone membrane system

Laboratory experiments were performed to assess the potential of the silicone membrane system for long term storage of celery under controlled atmosphere (CA) conditions. Designed CO₂ levels of 1.5, 3.5 and 5.5% were selected to calculate the silicone membrane areas to be installed on the chambers. Visual observations, mass losses and physiological analyses were the means selected to assess the quality of the product. Pascal celery, imported from California (USA), was stored at 1.5°C for 29 days under regular atmosphere (RA) with 80% relative humidity (RH), and 128 days under averaged carbon dioxide (CO₂)+oxygen(O₂) concentrations of 0.8+17.7, 2.0+12.6 and 4.0%+9.2% with RH close to saturation. The results showed that the first two CO₂+O₂ combinations were the most suitable CA compositions, among those tested, for long term storage of that cultivar, with total mass losses of less than 30 and 23% respectively. Clean cut celery, grown locally in Québec on organic soil, was stored at 1.5°C under RA with 80% RH and under three CA compositions (1.1+ 14.8, 2.3+7.9 and 3.2% CO₂+5.5% O₂) with RH close to saturation for 62 and 71 days, respectively. The total mass loss averaged 25% and no significant difference was observed between the RA and CA stored celery. In the experiment with Clean cut celery, the losses were mainly attributed to bacterial infections. Both celery cultivars stored under CA with high RH showed better texture and crispness than those stored under RA. It was also noted that the total sugar content significantly increased with storage.     

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。     

添加芹菜粉替代亚硝酸盐对腌肉制品品质的影响

新鲜芹菜中亚硝酸盐含量极低,硝酸盐含量较高,向肉制品添加芹菜粉替代亚硝酸盐,可使肉制品获得特有品质。向对照组加入100mg/kg的亚硝酸钠,处理组1、处理组2、处理组3中分别加入0.2%、0.3%、0.4%的芹菜粉,并设空白组。结果表明,添加芹菜粉0.3%、0.4%后,腌肉的肉色黄度小于对照组,其中添加0.3%芹菜粉能使腌肉外观色泽更鲜红、饱满。腌制10d后,对照组与实验组亚硝酸盐残留量之间差异显著(p<0.05);30d时,添加0.3%芹菜粉腌肉亚硝酸盐残留量为7.46mg/kg,分别比对照组和添加0.4%芹菜粉组低53.58%、8.89%。腌制后期,添加0.3%、0.4%芹菜粉的腌肉丙二醛、挥发性盐基氮含量分别低于对照组,表明芹菜粉具有一定抗氧化效果。综合各因素,肉品腌制中选择添加0.3%芹菜粉替代亚硝酸钠有望取得较好效果。      

芹菜籽挥发油化学成分及其降低亚硝酸钠活性分析

采用超临界二氧化碳萃取法（SFE-CO2）提取芹菜籽挥发油;用气相色谱-质谱联用技术（GC-MS）对芹菜籽挥发油化学成分进行分离鉴定,共分离出36种化学成分,鉴定的27种化合物占挥发油总含量的99.72%,含量最高的物质为柠檬烯（33.08%）,其次分别为N,N’-1,2-二苯基乙酰胺（23.04%）,γ-榄香烯（14.96%）,2-氯-1-（3,4-二甲基苯基）-2-甲基-1-丙酮（6.01%）,N,N’-二乙酰基-1,4-苯二胺（5.73%）,石竹烯（3.51%）等;利用紫外分光光度计计算芹菜籽挥发油对亚硝酸钠的清除率,实验结果显示芹菜籽挥发油可以明显的清除亚硝酸钠,当挥发油用量为40μL时,清除率最大为89.80%。      

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。     

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.     

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。