新体系评价甜型红葡萄酒的营养健康效应及 改进食品安全质量的设想

目的 本研究以玉米低营养饲料喂养小鼠为动物模型, 结合建立的食品BDI-GS评价新体系以评价甜型红葡萄酒的营养及健康效应。方法 以线性生长期健康啮齿类ICR小鼠为对象, 各组小鼠均喂食单纯玉米饲料。空白组小鼠给予饮用水, 受试物小鼠每天分别灌胃给予0.2、0.4、0.8 mL的红酒原液, 共灌胃12 d。隔天称取体重1 次, 末次称重后眼眶取血、处死解剖, 通过统计9项脏器组织重量、系数及其损益指数(benefit-damage index, BDI)和累计积分(general score, GS)等指标进行评价, 并进行血清生化指标的分析测试。结果 甜型红酒低、中剂量对部分脏器营养指标均显示一定有益效应, 主要表现在胸腺、胰腺、肝肾和性腺的重量BDI略高于1.0; 综合营养效应(累计GSW)明显优于大剂量组小鼠, 而综合健康效应(累计GSI)各剂量相近。同时, 连续灌服甜型红酒可以显著升高血糖(P<0.05, P<0.01), 升高血液甘油三酯(triglyceride, TG)。结论 甜型红酒对机体脏器组织的总体营养及健康效应均较低, 但也未见明显损害, 连续饮用会使血糖升高, 对血脂还会造成一定不利影响。同时, 也表明低营养模型结合BDI-GS评价体系适合酒类及饮品的营养健康效应的评价, 并提出新的食品健康的评定标准及食品质量安全的设想。     

高效液相色谱法测定黄酒中生物胺的含量

本文建立了测定酿造酒(黄酒)中生物胺含量的高效液相色谱法,优化的测定条件为:样品经0.4mol/L高氯酸提取后用丹磺酰氯柱前衍生,流动相为乙腈和水,采用梯度洗脱,流速为0.8ml/min,二极管阵列检测器,检测波长为254nm。该方法检测限为:尸胺、组胺和亚精胺为0.05μg/ml,酪胺为0.1μg/ml,精胺为0.25μg/ml。线性范围为2.0～40.0μg/ml(R>0.99),回收率分别为尸胺96.6%、组胺101.94%、酪胺101.90%、亚精胺98.65%、精胺107.4%。首次采用该法测定了黄酒中的生物胺,结果表明黄酒中生物胺的种类及含量因酒的品种而异,5种生物胺平均总量为114.45μg/ml,变异范围为39.27～241.07μg/ml。     

橡木桶陈酿过程葡萄酒溶解氧的变化

研究干红葡萄酒在橡木桶中陈酿过程中溶解氧的变化。结果表明，新鲜酒入桶后，酒中的溶解氧逐渐减少，3个月后达到稳定值；在橡木桶中，距液面深度不同的葡萄酒中的溶解氧含量不同，愈深含量愈低，但溶解氧的变化趋势一致；在桶贮的初始3个月内，不同板材制作的橡木桶中酒的溶解氧含量有差异，3个月后趋于一致。     

葡萄酒中邻氨基苯甲酸酯类葡萄香精的高效液相色谱检测方法研究

以高效液相色谱法建立对葡萄酒中邻氨基苯甲酸酯类（邻氨基苯甲酸甲酯、邻氨基苯甲酸乙酯、N-甲基代邻氨基苯甲酸甲酯）葡萄香精的检测方法。结果表明,3种邻氨基苯甲酸酯类葡萄香精在0.2～50 mg/L范围内均呈良好的线性,相对标准偏差RSD均小于1%,相关系数R2在0.9987～0.9992内,最低检出限可达0.006 mg/L,样品平均回收率在85%～90%之间。     

Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage

The effects of chitosan (CH1 = 1% and CH2 = 2% solution), egg albumin (EA), soy protein concentrate (SPC), pink salmon protein powder (PSP), and arrowtooth flounder protein powder (AFP) as edible coatings on quality of skinless pink salmon fillets were evaluated during 3 mo frozen storage. Coating with 2% chitosan (CH2) resulted in significantly higher yield than coating with PSP and AFP. The thaw yield of salmon fillets coated with CH2 was higher than those of the control and fillets coated with AFP. The noncoated, CH1‐, and CH2‐coated fillets had similar drip loss (0.4% to 1.2%), which was lower than those observed for PSP‐ and AFP‐coated fillets. All fillet samples had similar cook yield (84.2% to 88.8%). The fillet coated with CH1, CH2, SPC, and EA had significantly higher (P < 0.05) moisture content after thawing than the control noncoated fillets. Coating with CH1 and CH2 was effective in reducing about 50% relative moisture loss compared with the control noncoated fillets. Chitosan (CH1 and CH2) and SPC delayed lipid oxidation. There were no significant (P > 0.05) effects of coating on a*, b*, and whiteness values for cooked fillets after 3 mo frozen storage.     

黄酒中蛋白质分布、含量与酒质稳定性的研究

通过对多种黄酒中的蛋白质进行分离和检测，研究黄酒中蛋白质分布、含量与酒质稳定性的关系。结果表明：①高分子蛋白质可引起黄酒非生物稳定性，产生浑浊沉淀；②黄酒的稳定性与蛋白质总量无直接关系，而与特定蛋白质相关，在低温下易使黄酒产生浑浊、沉淀。     

营养型香菇酒的配制技术

以干香菇、蜂蜜、食用酒精为原料,采用浸泡工艺生产、开发营养型香菇酒。其营养价值高,风味独特,而且具有一定的保健作用。此产品是适合人们保健需要和社会需求的新型饮品。     

葡萄酒中生物胺含量的影响因素研究

研究了葡萄酒生产过程中影响生物胺产生量的主要因素,结果表明,葡萄酒酒精发酵和苹果酸．乳酸发酵过程均有牛物胺的产生,影响葡萄酒中生物胺产生的主要因素是乳酸菌中氨基酸脱羧酶的活性,本研究添加了氨基酸脱羧酶辅酶的样品与对照相比,生物胺含量提高了90．6％。酵母菌和乳酸菌种类、酒精发酵温度,生物胺前体物质也是影响生物胺含量的主要因素,发酵温度越高、生物胺产生量越;在一定范围内,氨基酸的浓度越大产生物胺越多。但酵母菌和乳酸菌的添加量对生物胺浓度的影响较小。     

超高效液相色谱串联质谱法测定樱桃酒中的5种酚酸

建立了超高液相色谱-串联四级杆质谱联用(UPLC-MS/MS)技术同时检测樱桃酒中没食子酸、4-羟基苯甲酸、绿原酸、香草酸和咖啡酸5种生物活性酚酸的方法。采用Waters Acquity UPLC BEH色谱柱(100×2.1mm,1.7μm),流动相为甲醇-0.1%甲酸,在梯度条件下进行分析,分析物在负离子模式下用保留时间和质谱信息进行定性,峰面积进行定量,并评价其定量分析的精密度、线性和检出限。结果显示,回收率在82.3%～110.8%之间;相关系数r>0.99,线性关系良好;精密度的相对标准偏差RSD<2.0%,检出限为0.020～0.050mg/L,说明该方法简便、快速、准确、灵敏,可用于樱桃酒中酚酸的检测。此外,实验采用SPSS17.0软件对樱桃酒的理化指标和5种酚酸进行了简单相关分析。     

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.