高浓度香料香精废水处理工程设计

香料香精废水中含有苯、酚、醇、胺、醛类及脂类、油类等物质,硫酸盐含量高,水量、水质变化大。设计采用隔油—气浮—微电解—催化氧化预处理工艺,UASB—两级A/O生化工艺,混凝/沉淀—砂滤深度处理工艺。运行结果表明:当高浓度原水CODCr高达18 073 mg/L时,出水CODCr仍在100 mg/L以下,其他指标均达到《污水综合排放标准》(GB 8978—1996)一级标准。     

Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish

Sun‐drying is a low‐cost, low‐technology fish preservation method frequently employed in developing areas. However, the process promotes lipid oxidation and its associated undesired flavours and odours. This study investigated low‐technology solutions for impact on lipid oxidation and sensory attributes of oven‐dried omena fish (Rastrineobola argentea). Two oven‐drying conditions and four doses of clove water extract ‘dip’ pretreatments were studied in a complete factorial design. Lipid oxidation in dried fish was assessed by TBARS, peroxide value and fatty acid analysis by GC‐FID. Results showed that soaking in 10 g L^?1 clove water extract for 1 h and oven‐drying at 150 °C × 30 min significantly reduced TBARS and peroxide values in omena fish by 77% and 79%, respectively, and polyene index showed improved retention of long‐chain polyunsaturated fats, compared to original drying condition. Lastly, panellists of a triangle test were able to discriminate between biscuits made with the modified and original dried fish.     

Development of lateral flow immunoassay for rapid control and quantification of the presence of the colorant Sudan I in spices and seafood

The lateral flow immunoassay for colorant Sudan I detection was developed using the monoclonal antibody to Sudan I conjugated with gold nanoparticles. Conditions of the assay were optimized for both qualitative control and quantification of Sudan I in food matrixes with minimal dilution of the extracting media (final content of methanol – 50%). In the case of photometric registration, the limit of Sudan I detection in extracts was 2.5 ng/mL (which corresponds to 10 μg/kg of food and spices), and the working range of determined concentrations was 13–240 ng/mL. The average error of measurements varied from 5.5 to 16.9%. The visual limit of detection, which is the minimum concentration causing absence of visible coloration at the test zone, was 1 μg/mL. The assay efficiency was confirmed by its application to determine Sudan I content in highly colored spices (turmeric, curry) and seafood (caviar, mussels, fish). Thus, the developed assay is suitable as a rapid, inexpensive tool for revealing Sudan I quantification by mobile laboratories and in out-of-laboratory conditions.     

Lead (II) detection and contamination routes in environmental sources, cookware and home-prepared foods from Zimatlán, Oaxaca, Mexico

An interdisciplinary investigation, involving environmental geochemists, epidemiologists, nurses, and anthropologists, was undertaken to determine the contamination source and pathway of an on-going outbreak of lead poisoning among migrants originating from Zimatlán, Oaxaca, Mexico and living in Seaside, California, and among their US-born children. An initial investigation in Seaside identified grasshopper foodstuff (“chapulines”) imported from Mexico and consumed as snacks, as containing alarmingly high lead concentrations (up to 2300 mg/kg). The focus in the present work concentrates on the Oaxacan area of origin of the problem in Mexico, and two potential sources of contamination were investigated: wind-borne dusts from existing mine residues as potential contaminants of soil, plant, and fauna; and food preparation practices using lead-glazed ceramic cookware.Over a three year period, sampling was conducted in Oaxaca using community-level sampling and also targeted sampling with families of cases with lead poisoning in California. In addition to fresh field chapulines, we analyzed for total lead: soil, water, mine residues, and plant materials, both from areas adjacent to or at an abandoned waste site containing mine tailings, and from fields where chapulines are collected; foodstuffs gathered in community markets or in a food transport business; and foodstuffs and cookware gathered from relatives of case families in California. Also, selected new and used lead-glazed clay cookware was extracted for lead, using 0.02 M citric acid and with 4% acetic acid.The results indicated significant presence of lead in mine wastes, in specific foodstuffs, and in glazed cookware, but no extensive soil contamination was identified. In-situ experiments demonstrated that lead incorporation in food is made very efficient through grinding of spices in glazed cookware, with the combination of a harsh mechanical action and the frequent presence of acidic lime juice, but without heating, resulting in high but variable levels of contamination.     

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

This study examined the effects of thyme oil on chemical properties, microbiological changes, and sensory quality in vacuum-packed liquid-smoked rainbow trout fillets under chilled storage. After 150 days of storage, the total volatile basic nitrogen (TVB-N) values were 30.52, 27.5 and 39.43 mg/100 g, and total viable counts (TVC) were 5.34, 4.96 and 5.53, for thyme oil additions of 10 (T10), 50 (T50) and 0 (control; T0) mL/L brine, respectively. The highest acceptable TVB-N value was adopted as 30 mg /100 g, corresponding to shelf lives of 135, 150, and 105 days for T10, T50, and T0, respectively. T50 addition of thyme oil to liquid-smoked rainbow fillets extended shelf life T10 and T50, gave acceptable sensory quality and limited microbiological growth during chilled storage.     

Performance of a solar dryer using hot air from roof-integrated solar collectors for drying herbs and spices

A solar dryer for drying herbs and spices using hot air from roof-integrated solar collectors was developed. The dryer is a bin type with a rectangular perforated floor. The bin has a dimension of 1.0 m×2.0 m×0.7 m. Hot air is supplied to the dryer from fiberglass-covered solar collectors, which also function as the roof of a farmhouse. The total area of the solar collectors is 72 m². To investigate its performance, the dryer was used to dry four batches of rosella flowers and three batches of lemon-grasses during the year 2002–2003. The dryer can be used to dry 200 kg of rosella flowers and lemon-grasses within 4 and 3 days, respectively. The products being dried in the dryer were completely protected from rains and insects and the dried products are of high quality. The solar air heater has an average daily efficiency of 35% and it performs well both as a solar collector and a roof of a farmhouse.     

植物香辛料复配抑菌效果的研究

研究了11种植物香辛料的抑菌作用进行，比较其醇提取液的抑菌效果，得到抑菌作用较强的黄连、甘草、丁香、肉豆蔻四种原料。再进行复配抑菌实验，利用正交实验确定最佳配比，黄连、甘草、丁香、肉豆蔻四种提取液复配抑菌效果最好的两组配比（W：W）为8：5：2：8和1：4：4：4。同时利用数理统计进行显著性分析，两组抑菌效果较其它组显著。复配的各因素间存在协同或拮抗作用。     

肉味及海鲜味香精调香中常用的香原料

本文综述了各种单体香料、辛香料、精油及增香剂在肉味及海鲜味香精中的应用。     

The addition of spices and herbs to vegetables in the National School Lunch Program increased vegetable intake at an urban,economically-underserved,and predominantly African-American high school

Vegetable intake is far below recommendations among African-American adolescents living in economically-underserved urban areas. While the National School Lunch Program (NSLP) helps overcome access barriers, vegetable intake remains challenging and novel interventions are required. A two-year, multi-phase, school-based intervention was conducted at an urban, economically-underserved, and predominantly African-American high school in Baltimore, Maryland to determine whether stakeholder-informed addition of spices and herbs to NSLP vegetables would increase intake. The stakeholder engagement phase included assessment of NSLP vegetable attitudes/preferences among 43 school stakeholders and subsequent student sensory testing. The second phase was conducted in the school cafeteria and consisted of eight weeks comparing student intake of typical vegetable recipes versus otherwise-identical recipes with spices and herbs. 4570 student lunch plates were included in the vegetable intake comparison. Vegetable intake was measured by lunch tray plate waste. Willingness to try vegetables was assessed by the difference between plate waste and estimated mean vegetable served weight. Intake of typical vegetable recipes and vegetable recipes with spices and herbs was compared with student’s t-test. Chi-square test was used to compare willingness to try vegetables. Total vegetable intake was 18.2% higher (8.22 g per meal, p < 0.0001) with spices and herbs than with typical recipes. There were no differences in trying vegetables with spices and herbs, although student-led advocacy was associated with increased trying vegetables with spices and herbs (78.8% with advocacy, 67.5% without advocacy, p < 0.0001). The addition of spices and herbs to vegetables in the NSLP was feasible and associated with small increases in vegetable intake at an urban, economically-underserved, and predominantly African-American high school.