2011, 29(6):1-5. DOI: 10.3969/j.issn.2095-6002.2011.06.001
Abstract:Food packaging is one of the most important parts in packaging industry, which leads to increasingly serious environment pollution. The contaminations in food packaging were pointed out and the comprehensive utilization of food packaging wastes were also introduced by analyzing many examples of domestic and overseas. It would give reference for the effective utilization of food packaging wastes in China, and alleviation of the resource and environment restriction.
LIU Ya-qiong , WANG Chang-lu , HE Dong , ZHANG Li-hong , CHEN Mian-hua , WANG Yu-rong , HE Liang-nian , YE Feng
2011, 29(6):15-19. DOI: 10.3969/j.issn.2095-6002.2011.06.005
Abstract:Ten strains which can degrade the waste lubricants were isolated from sewage samples of the outfall of a castor oil extraction plant in Inner Mongolia, China, and T-9 strain showed the strongest lubricant degradation ability. The optimal degradation condition of T-9 strain was pH 5.0, and temperature 30℃. T-9 strain could grow well in the medium containing 1%~5% NaCl. T-9 strain was identified as Pseudomonas by the colony morphology, physiological and biochemical characteristics. By improved CEC-L-33-A-93 method, the degradation rate of castor oil-based waste lubricants was 72% when incubated for 7 days under the conditions as following: 10g/L oil, initial pH 5.0, rotation speed of 180r/min, and 30℃. By GC/MS analysis of degradation products, degradation rate was 80%, indicating that the T-9 strain had good castor-based oil degradation ability.
2011, 29(6):20-26. DOI: 10.3969/j.issn.2095-6002.2011.06.006
Abstract:The research progress on kinetic models for batch extraction of active components from plants was reviewed in this paper, focusing on its theoretical basis and mathematical methods. According to the features of the batch extraction, the kinetic model of extraction was categorized as the equilibrium concentration model and the instantaneous concentration model. These two types of models were both introduced in details. Although the equilibrium concentration model was applied in most of the researches, it became problematic in the processes of microwave or ultrasonic extractions, especially when the active components were reactive or ready to decompose , in which the equilibria were hardly reached. In these cases, the instantaneous concentration model could be widely used, which, however, increase the difficulties of mathematical treatment. The theoretical basis, mathematical methods and development of the kinetic equations of extractions assisted with special physical field such as ultrasound and microwave were also introduced in this paper.
CHEN Hong-yun , WU Xiao , KONG Ling-hui
2011, 29(6):27-31. DOI: 10.3969/j.issn.2095-6002.2011.06.007
Abstract:Peroxide value (POV), anisidine value (p-AV) and acid value (AV) of oxidation products of lard were used as the physical and chemical indicators. The factor that may affect the controlled oxidation reaction of lard was investigated in the paper, including ventilation, temperature and time. The dynamic changes of volatile flavor oxidation products were analyzed. The results showed that the oxidation temperature and time were the key factors. The main volatile flavor compounds of oxidation production were aldehydes, alcohols and acids. The content of lactones and esters changed slightly and showed no regularity with each other. When the oxidation temperature was 130~140 ℃, reaction time was 3~4h, not only the oxidized products of lard got higher POV and p-AV values, but also the possible characteristic flavors, such as 2,4-decadienal, 1-octen-3-ol, 2-pentylfuran were concentrated in large quantities.
XIANG Li-xin , YANG Dao-xing , WEI Yan-mei , YAN Bing-xia
2011, 29(6):32-34. DOI: 10.3969/j.issn.2095-6002.2011.06.008
Abstract:A high performance liquid chromatography method was established for quantitative determination of disodium 5′-inosinate and disodium 5′-guanylate (IMP and GMP). Using tetrabutylammonium phosphate monobasic and potassim dihydrogen phosphate mixed with a certain proportion of acetonitrile as the mobile phase, the standard samples were analyzed on Waters RP 18 column under the optimal conditions. The qualitative and quantitative reproducibility of RSD were below 2%. On the IMP standard curve, the linear range was 60~600μg/mL, the correlation coefficient R being 1.000. On the GMP standard curve, the linear range was 50~480μg/mL,the correlation coefficient R being 0.9999. The method was used to determine IMP and GMP content in a certain brand of chicken extract, which was 0.54% and 0.60%, respectively, the precision being 0.73% for GMP, 1.17% for IMP.
XUE Shu-jing , LI Lu , GUANG Jian , SHI De-fang , YANG De , GUO Peng , GAO Hong , ZHOU Ming
2011, 29(6):35-39. DOI: 10.3969/j.issn.2095-6002.2011.06.009
Abstract:The objective of this study was to develop a salad sauce containing by-products from Pleurotus Nebrodensis processing. The orthogonality experiment was used to optimize the main four factors that influenced the the flavor and taste of the product. And then salad sauces that contain different concentration of xanthan gum were analyzed using sensory evaluation, optic microscope, chromameter, and texture analyzer. The optimum conditions were as follows: 355g bean salad oil, 25g/kg xanthan gum solution dissolved in the solution containing 3% by-products from Pleurotus Nebrodensis processing, 140g egg yolk, 38g sugar ,10g salt, 90g edible white vinegar, 9g mustard, 1.0g sodium glutamate, 1.2g white, 0.05g butyl hydroquinone, and 0.75g potassium sorbate. The salad sauce obtained had better acceptance.
WANG Ken , ZHU Chuan-he , QIAO Ju-lin
2011, 29(6):40-44. DOI: 10.3969/j.issn.2095-6002.2011.06.010
Abstract:In the paper, the influencing factors of hawthorn juice deacidification using ion exchange resin were investigated. The ion exchange resin (D311) was selected as the optimal resin from seven resins. Temperature was not the major influencing factors for deacidification. The optimal adsorption conditions of D311 resin was flow rate of 100ml/h at room temperature. The optimum condition for D311 resin regeneration was 100mL 1mol/L NaOH with low flow rate. After many times of regeneration, the adsorption of total acid reduced 11.5% and the adsorption of flavonoids reduced 73.3%. The residual of flavonoids was 88.8%.
ZHANG Yan , ZHAO Li-li , TONG Qi-gen
2011, 29(6):45-49. DOI: 10.3969/j.issn.2095-6002.2011.06.011
Abstract:Capsanthin and capsaicine were extracted from several different chili using Soxhlet extraction, and the optimum extraction condition were studied. The resine adsorption and solvent liquid extracting were used to separate the capsanthin from capsaicine. The results showed that the content of red pigment in Millet pepper was the highest, the optimal extraction solvent was chloroform, and extraction time was 50min. XAD16 adsorption resin could adsorb capsanthin dissolved in ethanol, the saturation adsorption of 1g resin was 0.017g capsanthin,. The optimum extracting conditions of capsanthin were as follows: 80% ethanol, 3 times extraction, extraction for 60min. In addition, alkalescence metal oxid could eliminate capsaicin very well.
WU Li , ZHAO Wei , YANG Rui-jin
2011, 29(6):50-53. DOI: 10.3969/j.issn.2095-6002.2011.06.012
Abstract:As a traditional Chinese medicine, eriobotrya japonica contains triterpene acids and other biologically active substances. The extraction, isolation and purification of ursolic acid from eriobotrya japonica were overviewed in this paper.
FU Xun , LIU Xing-ping , AO Zong-hua , HAN Guang , LIU Xiao-gang , QIU Dong , YUAN Rui , LI Zhe , LI De-lin
2011, 29(6):54-57. DOI: 10.3969/j.issn.2095-6002.2011.06.013
Abstract:In the production of Luzhou-flavor spirit using solid fermentation, the spirit production and its flavor were affected by the quality of solid distillers’ grains directly, which was influenced by many factors. In this paper, three typical fermented grains, includes alcohol-producing, acid-producing and ester-producing grains for Luzhou-flavor spirit were introduced, and its sensory physical , chemical detections, and the factors affecting the production of alcohol and ester were also presented.
TANG Ya-li , LU Li-xin , LV Shu-sheng
2011, 29(6):58-62. DOI: 10.3969/j.issn.2095-6002.2011.06.014
Abstract:In this study, the fish were processed by modified atmosphere packaging and antimicrobial film packaging. The edible film was made of alginate as the forming agent, adding tea polyphenols and the extract from licorice as the antimicrobial agents. The modified atmosphere packaging contained three kinds of gases (oxygen, carbon dioxide and nitrogen). The total bacteria count and histamine were used to evaluate the freshness of fish. It was found that both treatments could extend the shelf life of fish for about 2 days, but there was no significant synergistic effect on the preservation of fish.
QIAO Cai-yun , LI Jian-ke , YU Zhen , ZHANG Ya-li , ZHANG Niu-zhi , ZHAO Yan-hua , MA Li-hong
2011, 29(6):63-68. DOI: 10.3969/j.issn.2095-6002.2011.06.015
Abstract:Effects of ozonated water treatments on storage of Fuji apple were investigated. Fuji apple were washed with ozonated water at concentrations of 0.3mg/L, 0.6 mg/L, 0.9mg/L, 1.2mg/L, and then stored at 13℃and 0℃, respectively. The quality and physiology changes of fruit were monitored periodically during storage. The results showed that ozone treatments could inhibit respiration rate and ethylene evolution of the Fuji apple, delay the decrease of total soluble solids, titratable acidity and firmness, and decrease the loss of water at both storage temperatures significantly. The fruit quality was better stored at 0℃ than at room temperature. The ozone water treatments can maintain higher storage quality of the Fuji apple, and the optimal concentration was 0.9mg/L. Ozonated water treatment combined with cold storage was good for maintaining the fruit quality of Fuji apple.
LIU Yu-de , SHENG Yi-jian , SHI Wen-tian , LAN Yu-jing , LIU Yang
2011, 29(6):69-72. DOI: 10.3969/j.issn.2095-6002.2011.06.016
Abstract:The composition and characteristics of food residue were analyzed, and the processing technologies of food residue using composting method were studied in this paper. The unit processing equipment structures of food residue were designed. The experimental results showed that 91% of the reduction rate of food residue processing and its resource utilization could be realized by using the unit processing equipment.
SUO Shao-zeng , LIU Cui-ling , WU Jing-zhu , CHEN Xing-hai , SUN Xiao-rong , WU Sheng-nan
2011, 29(6):73-77. DOI: 10.3969/j.issn.2095-6002.2011.06.017
Abstract:The hyperspectral imaging technology combined with BP neural network was used to detect pesticide residues on surface of fruit, crystal crown pears, such as chlorpyrifos and propargite pesticide. Twenty samples were prepared for both chlorpyrifos and propargite with different concentrations. Dropping the 100μL and 150μL pesticide solution droplets in pear surface, the hyperspectral images were scanned in 8354678~16483568nm band range. Twenty regions of interest (ROI) were available for four sample groups, from which five samples were randomly selected as predictor set. The results of models built by BP neural network for 100μL and 150μL pesticide solution region showed that correlation coefficient of the samples was greater than 099 and 095 respectively. RMSEC and RMSEP maximum value was respectively 06349, 13239 and 17425, 34417 The results indicated that 150μL pesticide solution region was better than 100μL in the modeling. Hyperspectral image technology combined with BP neural network method is feasible for detection of pesticide residues on pear surface . which provide a new method for detection of pesticide residues on fruit surface.
2011, 29(6):78-82. DOI: 10.3969/j.issn.2095-6002.2011.06.018
Abstract:The Plasticizer Accident in Taiwan draws public attention on food safety once again. To guarantee food safety from the root, the market subjects should be bound with due obligations by perfect and coordinated law. The laws should be perfected including administrative supervision one, civil compensation one and judicial system. At the same time, the market subjects should faithfully assume their social responsibility in food safety. Due to differentiated role of different kinds of law in safeguarding food safety, all kinds of laws related to food safety should be coordinated so that they can play their due function together in ensuring the food safety.