新鲜果蔬商品化处理技术与设备

介绍新鲜果蔬的清洗、打蜡、光电分级、贴标等技术与装备。     

Nutrition and sarcopenia: A review of the evidence of nutritional influences

Prevention of age related decline in muscle mass and strength is a key strategy to keeping physical capacity in older age and allowing independent living. To emerge preventive strategies, a better understanding is required of life style factors that impacts on sarcopenia. However, since muscle mass and strength in later life depend on both the rate of muscle loss and the peak achieved in early life, attempts to prevent sarcopenia also require considering diet through the life course and the potential benefits of early interventions. Optimizing diet and nutrition status during the life may be an important strategy to preventing sarcopenia and enhancing physical ability in older age.     

营养教育对淮安市农村小学生早餐行为的影响

目的了解和提高农村小学生营养知识水平,培养农村小学生健康的饮食习惯,为调整学生膳食结构、改善学生营养状况提供科学依据方法。方法抽取淮安市某乡镇共200名小学生进行调查,营养教育后,对教育效果进行评价。结果营养教育后,学生的营养知识水平明显提高,学生食物选择及消费趋于合理,学生挑食、偏食行为改善。早餐质量均有所改善。结论营养教育能提高农村小学生的营养知识水平,改善其营养行为。营养知识进入课堂是受小学生欢迎的教育形式。     

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods which contain functional components that play important roles in health maintenance and disease prevention. For beef, much attention has been given to lipids. This paper reviews strategies for increasing the content of beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and reducing saturated fatty acids (SFA) in beef. Particular attention is given to intramuscular fat (IMF) and the relationships between fatty acid composition and key meat quality parameters including colour shelf life and sensory attributes. Despite the high levels of ruminal biohydrogenation of dietary PUFA, nutrition is the major route for increasing the content of beneficial fatty acids in beef. Feeding grass or concentrates containing linseed (rich in α-linolenic acid, 18:3n-3) in the diet increases the content of 18:3n-3 and its longer chain derivative eicosapentaenoic acid (EPA, 20:5n-3) in beef muscle and adipose tissue, resulting in a lower n-6:n-3 ratio. Grass feeding also increases docasahexaenoic acid (DHA, 22:6n-3). Feeding PUFA rich lipids which are protected from ruminal biohydrogenation result in further enhancement of the PUFA in meat with concomitant beneficial improvements in the ratio of polyunsaturated:saturated fatty acids (P:S ratio) and n-6:n-3 ratio. The main CLA isomer in beef is CLA cis-9, trans-11 and it is mainly associated with the triacylglycerol lipid fraction and therefore is positively correlated with level of fatness. The level of CLA cis-9, trans-11 in beef is related to (1) the amount of this isomer produced in the rumen and (2) synthesis in the tissue, by delta-9 desaturase, from ruminally produced trans vaccenic acid (18:1 trans-11; TVA). Feeding PUFA-rich diets increases the content of CLA cis-9, trans-11 in beef. Trans-fatty acids in foods are of rising importance and knowledge of the differential effects of the individual trans isomers is increasing. TVA is the major trans 18:1 isomer in beef and as the precursor for tissue CLA in both animals and man should be considered as a neutral or beneficial trans-isomer. Increasing the content of n-3 PUFA in beef can influence colour shelf life and sensory attributes of the meat. As the content of n-3 PUFA increases then sensory attributes such as "greasy" and "fishy" score higher and colour shelf life may be reduced. Under these situations, high levels of vitamin E are necessary to help stabilise the effects of incorporating high levels of long chain PUFA into meat. However, grass feeding not only increases n-3 PUFA and CLA but, due to its high content of vitamin E, colour shelf life is improved. It is evident that opportunities exist to enhance the content of health promoting fatty acids in beef and beef products offering opportunities to add value and contribute to market differentiation. However, it is imperative that these approaches to deliver "functional" attributes do not compromise on the health value (lipoperoxidation) or the taste of beef products.     

发酵法生产新型营养强化剂--花生四烯酸

本文研究了温度、PH、培养时间以及碳源、氮源等因素对高山被孢霉菌I49-N18的细胞生长、产油脂和花生四烯酸的影响,确定了该菌株发酵生产花生四烯酸的最佳培养基和最佳培养条件,使得其干菌体重（DW）可达25.9g/l,总脂（TL/DW）含量达36.6％,花生四烯酸（AA/TL）含量达71.0％。     

Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus

The pomfret, Pampus punctatissimus, is an important fisheries resource in China, but little is known about its amino acid and fatty acid compositions. Pomfret muscle contained 18.6% crude protein and 4.95% crude fat. Pomfret protein has a well-balanced amino acid composition, with high amounts of glutamic acid (114 mg/g), lysine (82.8 mg/g), leucine (76.7 mg/g), and aspartic acid (76.0 mg/g). Twenty two fatty acids were found in pomfret oil and saturated fatty acids were the most abundant (48.3%). Palmitic acid (16:0) was the dominant fatty acid, followed by oleic acid (18:1), DHA (22:6n-3), myristic acid (14:0) and stearic acid (18:0), with percentages of 30.5, 26.3, 12.2, 7.37 and 6.86, respectively. The ratio of n-3/n-6 polyunsaturated fatty acids (PUFAs) was 8.04; thus, pomfret muscle is rich in n-3 PUFA.     

大米烹制专用水研究

根据国内大米营养强化的现状,研制一种烹制大米时使用的水。由于本大米烹制专用水添加了一定的营养成分,使做出的米饭比用普通水做出的米饭营养成分要高。     

绥化学院大一新生膳食调查及其营养建议

为了解地方性院校大一新生的膳食结构和营养状况,有效引导其在读期间的科学饮食提供必要的依据,本研究采用称重记账法及膳食记录法对绥化学院大一新生连续3d的膳食调查,与《中国居民膳食营养素参考摄入量（DRIs）》中18岁以上中等体力劳动的推荐摄入量（RNI）进行比较,发现新入校的学生存在不重视早餐,能量摄入不足,部分营养素缺乏等问题,同时提出了改善学生营养状况的建议。     

湛江市体育代表队备战12届省运会期间营养调控的研究

目的:了解湛江市体校运动员备战12届省运动会前的膳食营养状况,通过营养调控促进运动员机体健康、提高运动员运动能力。方法:采用称重法、食谱分析法研究12名重点队员膳食营养状况,并通过个性化营养补充对运动员进行营养调控。结果:运动员在营养干预前碳水化合物、总热量的摄入量均低于推荐值,脂肪摄入量高于推荐值;早餐摄入能量偏低,晚餐摄入偏高;膳食维生素A、B1、B2的摄入量和钾、镁、铁的摄入量明显低于推荐值。营养干预后碳水化合物、蛋白质、总热量摄入量和早、中、晚三餐供能比接近推荐范围;维生素A、B1、B2、C、E的摄入量和钾、镁、铁的摄入量均接近推荐值。营养干预后运动员平均瘦体重增加4.93%(p0.05),体脂减低了7.63%(p0.05)。在营养调控期间运动员后半阶段平均血色素浓度比前半阶段增加了4.3%(p0.05),而血尿素水平基本维持在正常范围之内波动。结论:通过对运动员训练过程的生化监控,在干预运动员膳食营养的基础上进行个性化营养调控,可使其血色素维持理想水平,提高其竞技能力。     

新型营养强化剂——花生四烯酸

花生四烯酸（AA）作为一种新型营养强化剂对人体健康,尤其是对婴幼儿的智力发育起着重要作用。本简要介绍了AA的营养功能、保健作用、应用现状、市场前景几个方面。