2012, 30(6):1-9. DOI: 10.3969/j.issn.2095-6002.2012.06.001
Abstract:Extrusion technology is a continuous, effective, low-energy method with combined effect of temperature, pressure and shear and it is an important tool to produce agricultural products, such as foods and feeds. The structure properties and expansion mechanism of screw extruder were illustrated during processing agricultural products. The application of extrusion technology was also summarized, such as utilization of broken rice, modified starch, pretreatment of fermentation and feed raw materials, and production of special feeds. In the end of the article, The prospective of application of extrusion technology in relevant fields was proposed. These could provide some basis for accelerating process of agricultural products with high value.
2012, 30(6):10-18. DOI: 10.3969/j.issn.2095-6002.2012.06.002
Abstract:The creation, development and research direction of space nutrition and food engineering disciplines were introduced. The key issues reviewed were focused on the research of body metabolism in space special environment, space food and packaging engineering, spacefood quality control and safety management technology in domestic and overseas. According to development plan of Chinese manned space flight, the prospect of Chinese space nutrition and food engineering trends was prospected.
2012, 30(6):19-23. DOI: 10.3969/j.issn.2095-6002.2012.06.003
Abstract:Main detection techniques of illegal chemical additives in food were reviewed in this paper. The latest developments in detection methods were briefly introduced. Some sample pretreatment techniques were also introduced. According to the chemical properties of different kinds of illegal chemical additives, some modern analysis method were developed to detect them, such as spectrometry, gas chromatography/mass, liquid chromatography, liquid chromatography/mass spectrometry, ion chromatography, capillary electrophoresis and so on. The enzyme-linked immunosorbent assay, raman spectrum and biosensors were studied by many researchers and are potential for replacing complex analysis methods.
2012, 30(6):24-27. DOI: 10.3969/j.issn.2095-6002.2012.06.004
Abstract:Food industry has become the pillar industry of national economy and guaranteeing people’s livelihood. The rapid development of food Industry improved people’s health status significantly. However, frequent occurrence of food safety events had seriously affected food industry development, most of which were due to adding non-edible chemical substances illegally. The common illegal chemical additives and their hazards were introduced in this review in order to help people recognize illegal chemical additives and understand the relationship of food additives and the illegal chemical additives.
2012, 30(6):28-30. DOI: 10.3969/j.issn.2095-6002.2012.06.005
Abstract:The illegal use of prohibited substances in animal derived food had seriously potential risk to human health. The problem of the illegal use of prohibited substances in food-producing animals has become the focus of the social concern. This paper summarized the regulatory control and surveillance of the prohibited substances in the food producing animals in China.
2012, 30(6):31-34. DOI: 10.3969/j.issn.2095-6002.2012.06.006
Abstract:To find typical aroma characters of Chinese different dry red wines of geographical indication, quantitative sensory analysis was used to quantify aroma characters. Selected wines were from 5 wine producing districts in China. The wines were made from 7 red grape varieties and from 15 vintages. Aroma training was made before sensory analysis of panelists by standard wine aroma materials. In the sensory analysis, 5-point scale was used to quantify aroma intensity, and the final data were geometric means composed of term using frequency and intensity ratio. Principle component analysis (PCA) of aroma data showed that Cabernet Sauvignon and Merlot wines had more heavier aroma characters of berry, floral and vegetal traits, and wines from Chambourcin, Gamay, Shiraz, Fox had characters of temperate fruity and caramel. With ageing time prolonging, typical characters of Cabernet Sauvignon dry red wine lowered, while some bad flavors, like pickled vegetable, came into being and increased.
2012, 30(6):35-39. DOI: 10.3969/j.issn.2095-6002.2012.06.007
Abstract:Pineapple juice concentrate is the most popular product of pineapple. The aroma compounds reduced during concentration. To reveal the reduced and disappeared compounds, HS-SPME-GC/MS was used to detected the aroma compounds before and after vacuum-microwave concentration. There were six compounds disappeared or reduced after vacuum-microwave concentration. The disappeared compounds were methyl caproate, methyl ester of 2-methyl-butanoic acid, and cis-ocimene , and the highly reduced compounds were D-limonene, pentadecane, and copaene. But geranyl acetone increased after concentration. Therefore, the content of methyl caproate, methyl ester of 2-methyl-butanoic acid, and cis-ocimene could be used to distinguish the fresh pineapple juice and pineapple juice from concentrate.
2012, 30(6):40-44. DOI: 10.3969/j.issn.2095-6002.2012.06.008
Abstract:2-Ethylbenzoxazole was synthesized using 2-aminophenol and propionic acid as the reagents and polyphosphoric acid (PPA) as the catalyst assisted with microwave and ultrasonic wave. The influences of mole ratio of catalyst to reactant, reaction temperature, and reaction time were investigated. The optimum technology found was microwave power 800W, ultrasonic wave power 800W, the mole ratio of propionic acid to 2-aminophenol in 55∶1, the mole ratio of PPA to 2-aminophenol in 052∶1, reaction temperature 130℃, and reaction time 15 min. After extracted and distilled in vacuum, the concentration of product of 2-ethylbenzoxazole reached to 9978% with the yield of 4796 %. Compared to 2-methylbenzoxazole, organoleptic characteristics of 2-ethylbenzoxazole was significantly different, which smelled green, salty, sweet, and cool. The structure of 2-ethylbenzoxazole was confirmed by IR, MS and 1H-NMR.
2012, 30(6):45-51. DOI: 10.3969/j.issn.2095-6002.2012.06.009
Abstract:The isoflavone content of 8 different soybean samples was analyzed by HPLC/MS in this paper. The results showed that genistin(G) and malonygenistin (MG) are two major isoflavone species in all samples, and the content accounted more than 50% of total isoflavone content. The total content of Daizine (D) and malonygenistin (MD) ranked next to them, accounting about 38% of total isoflavone. Glycitin(GL) and malonyglycitin (MGL) had very low content in all samples, accounting about 68% of total isoflavone content. The big size soybean, such as yellow soybean, had higher total isoflavone content than both black soybeans and qing soybeans, while small size soybeans had higher total isoflavone content than big size soybeans. DPPH and FRAP results showed that black soybeans had higher antioxidant capabilities than yellow and qing soybean. And small size soybeans had higher antioxidant capabilities than big size soybeans.
2012, 30(6):52-56. DOI: 10.3969/j.issn.2095-6002.2012.06.010
Abstract:In the paper, a novel method for flavonoids analysis in Hawthorn seed was investigated using rapid resolution liquid chromatography/quadrupole-time of flight mass spectrometer (RRLC/Q-TOF MS). The flavonoids compounds from Hawthorn seed were extracted by ultrasound-assisted extraction technology and then separated using Welch Materials C18 column (250mm×46mm, 5μm). Water containing 01% formic acid and acetonitrile was used as mobile phase. Time-of-flight mass spectrometer (TOF/MS) was applied for qualitative analysis under positive ion mode. Fifteen of the major flavones of hawthorn seed were identified. In conclusion, this method can be used to determine the flavones of Hawthorn seed rapidly.
2012, 30(6):57-62. DOI: 10.3969/j.issn.2095-6002.2012.06.011
Abstract:The liquid state fermentation conditions of polysaccharide by Monascus sp. were investigated. The optimized culture medium was as follows, sucrose 45g/L, yeast extract powder 45g/L, KH2PO4·3H2O 35g/L, MgSO4·7H2O 085g/L. The fermentation conditions were optimized by single factor experiment and orthogonal test. The optimal fermentation conditions were as follows, seed culture age of 30h, inoculation volume of 75%, initial pH of 575, liquid medium volume of 1625mL in 1000mL conical flask, and the fermentation lasted for 84h. The highest yield of polysaccharide could be up to 9998mg/L, which was 461% higher than that of original yield of 6842mg/L.
2012, 30(6):63-66. DOI: 10.3969/j.issn.2095-6002.2012.06.012
Abstract:用碱性蛋白酶对白玉蜗牛肉进行水解,探讨了水解温度、pH值、加酶量及固液比对蜗牛肉水解液水解得率的影响,通过正交试验确定了蜗牛肉水解的较佳条件,并以水解液为原料进行乳酸菌发酵,获得较佳的饮料制备工艺. 结果表明:以碱性蛋白酶为水解酶,水解工艺条件为,温度50 ℃,pH 10.5,料液比1:5,加酶量6 000 U/g,水解3 h后加1%风味蛋白酶水解1 h时水解度为7.13%. 水解液乳酸菌发酵的较佳工艺条件为:115 ℃高温灭菌15 min,蔗糖添加量5%,乳糖添加量2%,乳酸菌接种量3%～4%,时间6 h.
2012, 30(6):67-70. DOI: 10.3969/j.issn.2095-6002.2012.06.013
Abstract:应用毛细管气相色谱法在FID检测器上同时测定酱腌菜中2种对羟基苯甲酸酯类防腐剂. 方法的线性范围10～200 μg/mL,方法的检出限小于2 μg/mL,测定的回收率大于90%,相对标准偏差小于3%. 该方法可为酱腌菜制品中对羟基苯甲酸乙酯、对羟基苯甲酸丙酯毛细管气相色谱标准方法的建立提供参考.
2012, 30(6):71-75. DOI: 10.3969/j.issn.2095-6002.2012.06.014
Abstract:The researches on polyhydroxyalkanoates(PHAs)microbiological synthesis from food wastes were summarized and analyzed. The structure and properties of polyhydroxyalkanoates, microorganisms of PHAs synthesis and PHAs microbiological synthesis using food wastes were discribed in this paper. The prospects of future research in special microbial screening of PHAs synthesis and comprehensive utilization of activated sludge and food wastes were proposed to researchers as a reference.
2012, 30(6):76-79. DOI: 10.3969/j.issn.2095-6002.2012.06.015
Abstract:The current development status of domestic and international processing equipment of food residue were analyzed and compared deeply, the existing problem of small processing equipment of food residue was studied, and the future development trends of it was discussed in the article.
2012, 30(6):80-84. DOI: 10.3969/j.issn.2095-6002.2012.06.016
Abstract:Security issues on the wheat flour occurred frequently in recent years. The unsafe factors apperared in the wheat flour market were described in this paper. The main detection methods for pulvistalci and benzoyl peroxide,such as gas chromatography, liquid chromatography, the chemical method, and spectrophotometer were reviewed. The near-infrared spectroscopy combining with other analytical methods was presented for rapid detection of wheat flour quality.