2018(2)  粮油加工部分                      2018-11-03

 

自发馒头粉的开发与发展前景

王欣怡，刘长虹，孙祥祥，张煌

      介绍了自发粉膨松剂的成分,阐述了不同膨松剂、制备工艺参数及改良剂对馒头的感官品质的影响,以及影响自发粉储存时间的因素和控制条件,并展望自发粉今后的研究方向。

粮食加工，2018（3）：11-15

 

荞麦饺子粉的研制

李芮芷，王东伟，丛馨哗，等

      将荞麦粉与小麦粉按质量比1:9、2:8、3:7、4:6比例进行混合,对混合面粉及混合面团进行理化指标测定、流变学特性分析及饺子成品感官评定。结果表明:当荞麦粉与小麦粉混合比例为2:8时,面团的各项特性较为优良,饺子品质较好,营养价值较高,易被大众所接受。 

粮食加工，2018（3）：7-10

 

解析生产烩面专用粉

吴玉辉，李文哲

      烩面是中原人民尤为喜爱的一种面食,烩面粉也是各大粉厂十分热衷生产的一种高附加值产品;生产烩面粉既要有高品质小麦,又要有科学的生产工艺,还要有成熟的消费群体,更要有一个科学合理又切合实际的生产配方;小麦的选择与粉流组合二者缺一不可;成品烩面坯既要保证不能在短时间内发滩,又要保证使用者能轻松拉成专业烩面师拉的烩面;看着晶莹剔透、吃着绵软而富有弹性、边不毛、汤不浑。 

粮食加工，2018（3）：16-19

 

燕麦及其副产物综合利用现状

史亚楠，师园园，吴西，等

      对国内外燕麦及其副产物的应用现状进行综述,我国在本方面的应用情况不如国外,但我国的燕麦资源丰富,随着现代人对生活水平要求的提高,对健康更加地重视,燕麦在我国会有很好的发展趋势和市场。

粮食加工，2018（3）：66-67

 

滚筒干燥结合酶法生产婴幼儿米粉的工艺研究

袁如英，韩飞，黄荣和

      采用糙米发芽、生物酶处理与滚筒干燥法相结合,利用滚筒干燥结合酶法生产的婴幼儿米粉富含γ-氨基丁酸,含量高达48.26 mg/100 g,且粗纤维含量较高,其外形及复水特性较好,可有效提高婴幼儿米粉冲调性及其质量品质。

现代食品，2018（11）：187-189

 

NaCl及其联合CaCl2处理下发芽大豆GABA含量变化

熊婷，周炜玮，周苗苗，校兰平，尹永祺

      研究NaCl及其联合CaCl2处理对发芽大豆中γ-氨基丁酸（GABA）含量的影响,通过单因素试验,观察NaCl浓度、CaCl2浓度及发芽天数对大豆的影响,研究其生理变化和GABA富集情况。结果显示:经80 mmol/L Na Cl及6mmol/L CaCl2发芽5d的情况下,发芽大豆中GABA含量最高。

现代食品，2018（12）：84-86

 

功能性食品研究现状及发展前景

胡万明

      当前,人们的生活水平与以往相比较,有很大的提升,但由于生活节奏的加快,人们逐渐出现一些亚健康状态,也越来越注重食品健康安全。安全、健康、营养的食品的开发已成为当前全社会关注的焦点,研究食物功能成分、开发功能食品已成为国际上食品研究瞩目的热点和发展趋势,然而国内功能性食品发展还存在许多不足。本文主要对功能性食品研究现状及发展前景展开研究,为促进功能性食品的发展提供指导。

现代食品，2018（13）：1-3

 

天然生物活性物质及其功能食品的研究进展

邓志程，叶为果，巫少芬

      随着生物研究的不断深入,生物体内一些对人类身体有益的物质逐渐被人们发现和使用,其中功能食品就是对天然生物活性物质应用的成果。本文通过介绍天然活性物质和功能食品的相关概念,以及当前的功能食品中对于天然生物活性物质的应用方法和成果,对功能食品未来的发展方向和趋势进行预测,并根据当前状况提出未来天然生物活性物质的研究和应用方向以及生产和提取工艺的改进方向,希望能为相关研究机构和企业提供参考经验,不断将生物中的有利因素应用到食品、医疗等领域,为人类的健康提供保障,促进人类社会健康发展。 

现代食品，2018（10）：83-85

 

油脂氢化过程中催化剂对反式脂肪酸影响的研究进展

杨希，王毅梅

      氢化过程中的高温、高压、催化条件将产生大量的反式脂肪酸(trans fatty acids,TFA),且不同氢化植物油中反式脂肪酸的含量因加工工艺的不同而有很大差异,国内外众多研究都致力于寻求在氢化过程中减少TFA生成量的方法。本文对目前国内外各类催化剂在油脂加氢反应中的脂肪酸选择性进行综述讨论,重点介绍食品工业中常使用的镍基催化剂,铜、金和铂族贵金属等非均相催化剂以及均相催化剂、非晶态催化剂的新型催化剂。 

现代食品，2018（11）：9-13

 

荞麦胡萝卜面条的制作工艺与营养价值评价

李军，田俊，王晓燕，项健

      面条是中国传统面食,深受人们的喜爱,是老少皆宜的一种主食。本文在对全麦面条制作的基础上,加入荞麦和胡萝卜汁制作出荞麦胡萝卜面条。使成品营养更加丰富,并通过营养质量指数对成品的优缺点进行了全面的分析,提出了整改的措施。从而使人们辩证地认识荞麦胡萝卜面条的营养价值,在日常生活中较理性地食用荞麦胡萝卜面条,并根据中国居民膳食指南和膳食宝塔进行合理的搭配,从而达到增进健康预防疾病的作用。 

现代食品，2018（13）：175-177

 

速食麦仁加工工艺研究

李瑞婷

      将选择好的原料麦仁经淘洗、浸泡、汽蒸、微波干燥、冷却后制成成品,该麦仁制品用热水冲调3~5 min即成食用。试验研究表明:蒸煮30 min、微波干燥中火20 min为速食麦仁加工的最优工艺条件,此条件下的产品具有良好的感官品质和复水性。

现代食品，2018（9）：187-189

 

浅论我国燃料乙醇的生产发展趋势

赵龙骏，段钢

      2017年,国家对陈化粮处理提出了大力发展燃料乙醇的新规划,燃料乙醇的生产能力要从目前的260万吨快速增加到1 000万吨,中粮、国投、象屿集团等都有了新建燃料乙醇新工厂的规划。但新工厂的建设不但要从处理陈化粮方面考虑,更要从环保、节能等方面考虑。笔者从事多年相关工作,结合自己的经验以及国外燃料乙醇的生产水平来提出一些粗浅的建议。

现代食品，2018（9）：182-186

 

可降解大豆蛋白塑料的制备及性能研究

齐明

      以乙酰基高直链淀粉和大豆蛋白为原料,经模压成型制成乙酰基高直链淀粉/大豆蛋白塑料,对该混合材料的力学性能、抗水性、热稳定性、加工特性进行研究测试。结果表明:添加乙酰基高直链淀粉,在较低浓度时,混合塑料的拉伸强度、断裂伸长率和断裂能均显著提高;而2、24 h吸水率下降,R值增加,提高其强度、柔顺性、韧性和抗水性;乙酰基高直链淀粉/大豆蛋白塑料中仅存在一个损耗峰,且其Tg1低于SP0,表明乙酰基高直链淀粉与大豆蛋白之间相容性良好;且二者混合能显著提高混合体系的储能模量;当乙酰基高直链淀粉与大豆蛋白混合时,改善了塑料的热稳定性和加工性。

粮食与油脂，2018（7）：28-31

 

废白土再生及其对大豆油脱色的影响

刘春成，王彤，刘芳，万兆祥，于殿宇，朱秀清

      以再生白土对大豆油预脱色的脱色率为指标,对废白土再生的工艺进行研究。采用单因素试验优化了废白土再生工艺参数为液固比3.0∶1.0(硫酸与废白土质量比)、酸化温度60℃、焙烧温度400℃、硫酸体积分数7%、酸化时间60 min,优化后的再生白土颗粒饱满,呈灰白色,吸附性好。将再生白土应用于大豆油预脱色中,在再生白土添加量0.7%、脱色温度90℃、脱色时间20 min条件下,热敏物质不易分解,其脱除率达97%。与正常工艺制备的大豆油相比,新白土添加量较少,且此条件下的成品油不易返色。

中国油脂，2018（7）：10-13

 

油茶籽制油技术实践

左青，窦维祥，左晖

      介绍冷榨和热榨制取油茶籽油和精炼油茶籽油技术。根据国内榨油机的榨膛压力和材质质量,冷榨入榨温度采取50~55℃,热榨温度110~115℃。针对油茶籽富含淀粉、茶皂素和微量苯并(a)芘在制油和精炼方面要特殊设计工艺和设备结构,如热榨工艺中,提出入浸油茶籽饼的水分控制在7%左右,并对浸出器、蒸脱机的结构提出特殊要求,对蒸发的混合油浓度提出要求。提出在精炼中如何防止乳化和降低苯并(a)芘和反式酸,以生产合格的冷榨油、热榨油和一级精炼油。

中国油脂，2018（7）：14-18

 

三液相酶催化体系水解橄榄油的研究

陈华，李志刚，王永华，杨博

      采用三液相酶催化体系水解橄榄油,考察构成三液相体系的物质对酶的影响;考察了硫酸铵的含量和PEG400的含量对酶的分配分数、回收率及催化效率的影响,研究了中下相与油的体积比对水解橄榄油的影响,并初步探究了三液相体系水解橄榄油的微观液滴结构。结果表明:在酶添加量142.5 U/g、硫酸铵含量15%、PEG400含量28%、中下相与油的体积比3∶1、转速200 r/min条件下,酶的分配系数达到28.28,酶的回收率达99.65%,水解24 h后,脂肪酸含量达98.17%,在对照(油水体系)中,相同条件下产生的脂肪酸含量仅为42.06%。显微镜下液滴观察结果表明,三液相体系中独特的液滴结构可能是该体系优于油水两相体系的原因。

中国油脂，2018（7）：61-66

 

超声辅助复合酶酶解制备大豆多肽工艺的优化

何东平，程雪，马军，李成辉，刘军

      以大豆分离蛋白为原料,采用超声辅助复合酶酶解制备大豆多肽,以单因素实验为基础,选择复合酶添加量、酶解时间、酶解温度以及酶解p H为自变量,大豆多肽得率为响应值,采用响应面分析法研究各自变量及其交互作用对大豆多肽得率的影响,并对大豆多肽的相对分子质量分布进行测定。结果表明,影响大豆多肽得率的各因素强弱顺序为:酶解温度>复合酶添加量>酶解时间>酶解p H;超声辅助复合酶酶解制备大豆多肽的最佳工艺条件为超声功率180 W、超声时间10 min、超声温度35℃、碱性蛋白酶与中性蛋白酶质量比3∶1、复合酶添加量2.04%、酶解时间4.0 h、酶解温度59℃、酶解p H 8.0,在此条件下大豆多肽得率为63.27%,相对分子质量大部分集中在1 000以下。

中国油脂，2018（7）：72-76

 

菜籽油废白土预脱色—凹凸棒土复脱色的工艺研究

万勇斌，舒适，叶展，胡传荣

      研究凹凸棒土对油脂脱色的效果及对油脂品质的影响,在单因素试验的基础上,采用正交优化试验法优化工艺条件,结果表明:影响凹凸棒土脱色效果的3个主要因素的主次关系为脱色时间>活性炭添加量>脱色剂用量;最佳工艺条件为预脱色15 min、复脱色15 min、废白土1.0%、凹凸棒土2.0%、活性炭0.1%时,综合脱色率为95.97%。

粮食与油脂，2018（7）：43-48

 

芽麦粉添加量对中筋粉面团特性的影响

乔艳秋，徐颖，王展，等

      以中筋面粉为原料,分别添加5%、10%、15%、20%和25%的芽麦粉(SWF),利用快速黏度分析仪、粉质仪和拉伸仪分析了芽麦粉添加量对中筋粉面团特性的影响。结果表明,芽麦粉的添加使面粉的糊化特性均迅速下降,但随着芽麦粉添加量的增加,下降趋势逐渐变缓;对于面粉的粉质特性,形成时间、稳定时间和粉质指数等参数均呈下降趋势,但面粉的吸水率在芽麦粉添加量超过20%时才会有明显的下降;芽麦粉添加量的增加会降低面团的拉伸特性,但是醒发时间的延长会减缓这种变化,在添加量为5%时,拉伸能量和最大阻力等参数还会略有增加。总体来说,当添加5%芽麦粉时,糊化特性会大幅度降低,面团的稳定时间在中筋粉范围内,延长面团醒发时间可以增加面团的筋力、可塑性和弹性。 

食品工业科技，2018（16）：49-53

 

天然复合面包发酵剂的制备与性能分析

吴佳静，张娟，李江华，等

      以来源于葡萄天然发酵液的酿酒酵母、乳酸明串珠菌(Leuconostoc lactis)和植物乳杆菌(Lactobacillus plantarum)制备一种优良的新型天然复合发酵剂以提高面包的烘焙品质。发酵剂中3株菌的最适配比为1∶1.5∶1.5,此时面包比容和硬度均优于普通酵母面包;采用质构仪(TA)、差示量热扫描仪(DSC)以及固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术,考察天然复合发酵剂面包的老化性能及风味。结果表明,天然复合发酵剂发酵能显著降低储藏期内面包芯硬度和老化焓,延缓面包老化,面包中挥发性风味物质的种类增加11种,相对含量提高4.81%;天然复合发酵剂在4℃储藏90 d后菌株存活率仍有81.78%。此发酵剂具有活菌数高、发酵能力强、货架期长且能显著改善面包品质和风味的优点。

食品与发酵工业，（6）:43-50

 

油茶饼粕多糖的分级及其抗氧化性评价

石浩，何小娥，黄卫文

      为探究油茶饼粕多糖的抗氧化活性,以12年生油茶果（饼粕）为试材提取油茶饼粕多糖,采用纤维素柱层析和葡聚糖凝胶柱层析方法分离多糖,并对各组分多糖进行抗氧化分析,选出抗氧化活性最佳的多糖,并将其与VC、VE进行复配,分析复配物的抗氧化活性。结果表明:在分离得到DTA、DTB、DTC1、DTC2、DTD5个多糖组分中,DTC1的分子量在10万Dal左右,且综合抗氧化能力最强。当其浓度为2.0 mg/m L时,DPPH自由基清除率可达80%以上。由Isobologram分析图可知,多糖(DTC1)与VC（1∶0.162）、VE（1∶0.319）复配后,对DPPH自由基清除率的3个效应点都在相加线及95%可信限的左侧,理论IC50add值与实验IC50 mix值有显著性差异,并且相互作用指数都小于1,证实多糖(DTC1)与VC、VE之间存在协同抗氧化效应,且两者均在1∶1时复配效果最好。

食品工业科技，2018（14）:65-70

 

鲜切马铃薯片护色方法对比与工艺优化

田晓静，刘元，林龙鸣，等

      为优化鲜切马铃薯护色工艺,以感官品质评价、褐变强度和多酚氧化酶活性为评价指标,对比分析了8种方法的护色效果;以半胱氨酸为护色剂,以样品厚度、L-半胱氨酸浓度、浸泡时间、贮藏温度为研究因素,采用L9(34)正交实验优化L-半胱氨酸溶液对鲜切马铃薯的护色工艺条件。结果表明:所试方法中以半胱氨酸的护色效果较好,半胱氨酸最佳护色条件是将3 mm厚鲜切马铃薯片置于0.4%L-半胱氨酸中浸泡45 min后于4℃贮藏,此条件所得马铃薯片色泽淡黄、质地均匀尚好、无褐变现象,其感官评分为93.00,褐变强度为0.32,多酚氧化酶活性为0.50 U/g。

食品工业科技，2018（14）:159-164

 

利用小麦胚芽制备GABA

季妮娜，姚鑫淼，管立军，等

      探讨以小麦胚芽为原料,通过添加谷氨酸和吡哆素来实现γ-氨基丁酸(GABA)的生物转化,为研发食品来源的高安全性的GABA提供理论基础。以单因素实验(谷氨酸添加量、反应温度、反应时间和反应液p H)为基础,采用响应面分析法对制备GABA工艺参数进行优化,结果表明,最优反应条件为,谷氨酸添加量为80 g/L,反应液p H为5.6时,小麦胚芽中的谷氨酸脱羧酶酶活最高,并在反应温度为40℃反应4 h,最终可以生成GABA(35.42±2.19)mg/L(RSD=1.94%)。本研究建立的小麦胚芽制备GABA二次线性回归模型准确有效,优化制备工艺参数是可行的。

食品工业科技，2018（14）:137-141

 

γ-氨基丁酸(GABA)形成机理及富集方法的研究进展

王凯凯，孙朦，宋佳敏，等

      γ-氨基丁酸(GABA)是四碳、非蛋白质氨基酸,广泛存在于植物、动物和微生物中,具有多种生理功能。其对人体的功能性和保健作用受到广泛关注,近年来GABA在食品领域中得到较多应用。目前,人们主要通过植物富集法和微生发酵法富集GABA,使得动植物中GABA得到更好地应用。本文综述了植物、微生物中GABA形成机理及富集方法的最新研究进展。 

食品工业科技，2018（14）:323-329

 

马铃薯抗性淀粉的微波-湿热制备工艺优化及结构表征

刘敏，韩育梅，何君，黄欢，王绍帆

      以马铃薯淀粉为原料,采用微波-湿热法制备马铃薯抗性淀粉。考察了淀粉乳质量分数、微波功率、微波时间对马铃薯抗性淀粉得率及结构的影响。结果表明,在微波时间240 s、微波功率750W、淀粉乳质量分数15%条件下,马铃薯抗性淀粉的最大得率为9.77%。通过扫描电镜、红外光谱、X-射线衍射分析表明,马铃薯淀粉颗粒完整性被破坏,结晶结构改变,结晶度增加;马铃薯淀粉经微波-湿热处理后,未有新的官能团产生,但分子间氢键发生变化。 

食品工业科技，2018（15）：176-186

 

燕麦生物碱的结构与功能研究进展

吴玉杰，袁娟丽，陈红兵

      燕麦中的活性成分主要有β-葡聚糖、生育酚、生育三烯酚和燕麦生物碱等,本文主要介绍燕麦生物碱的基本结构和稳定性,燕麦生物碱的抗氧化、抗炎、抗癌和抗瘙痒等生物活性以及燕麦生物碱的构效关系。 

食品工业科技，2018（15）：328-333

 

生物酶解法去除大豆蛋白抗原性研究进展

王章存，袁路阳，张露

      大豆蛋白具有合理的氨基酸组成和较好的加工性能,是食品工业和动物营养中应用最广泛的植物蛋白。但大豆蛋白会导致人和动物的过敏反应,是公认的八大过敏原之一。国内外对消除大豆蛋白抗原性的方法进行了多方面的研究。传统的加热处理效果并不理想,主要原因可能是大豆蛋白分子中存在序列性抗原决定簇。近年来利用生物酶解技术去除大豆蛋白抗原受到高度重视。研究发现,胰蛋白酶、胃蛋白酶等对大豆蛋白分子的水解和降低抗原性效果较差。碱性蛋白酶、木瓜蛋白酶、风味蛋白酶等作用结果较好,但难以完全消除其抗原性。本文重点介绍生物酶解法降低大豆蛋白抗原性的研究进展,对单一酶解法不能完全消除大豆蛋白抗原性以及不同文献所得结果不一致甚至出现相反现象的原因做了适当分析。

食品工业科技，2018（15）：317-321

 

我国稻谷加工业现状与展望浅谈

李飞

      稻谷作为我国一种普遍的粮食作物,深受广大人民群众的青睐,因为稻谷与其他粮食作物相比较,产量高,稳定性强,因此广大农民种植稻谷的积极性较强。伴随着稻谷的生产,我国稻谷加工业也发展起来,如何确保稻谷加工业节约高效地发展,是每个稻谷加工企业面临的问题。因此本文从我国稻谷加工业的现状出发,结合稻谷加工业的内容及发展历程,对我国稻谷加工业未来的发展趋势进行展望,希望能为我国稻谷加工业的发展提供一定的帮助。

食品安全导刊,2018（15）:121

 

高营养全谷物燕麦浓浆的复合酶解工艺优化

刘先隆，刘磊，赖婷，等

      比较烘烤、挤压膨化、超微粉碎、耐高温α-淀粉酶耦合挤压膨化四种不同前处理对燕麦中可溶性β-葡聚糖含量的影响;再比较纤维素酶、酸性蛋白酶、中性蛋白酶、中温α-淀粉酶四种酶对酶解燕麦β-葡聚糖和游离酚含量的影响。在单因素实验的基础上进行Box-benhnken中心组合实验设计,以确定燕麦酶解最佳工艺。结果表明:四种不同的前处理工艺均能显著提高可溶性β-葡聚糖含量,其中挤压膨化耦合耐高温α-淀粉酶处理效果最佳。中性蛋白酶能显著提高燕麦中可溶性β-葡聚糖含量,中性蛋白酶和中温α-淀粉酶能显著提高燕麦中游离酚含量(p<0.05)。燕麦复合酶解的最佳条件确定为:pH 6.6,51℃,持续时间2 h,料液比1:8。在该酶解条件下,燕麦中可溶性β-葡聚糖含量为3.18±0.28 mg/g DW,游离酚含量为65.71±5.96 mg/100 g DW。本论文为开发富含可溶性β-葡聚糖和游离酚的燕麦饮料提供了有用的信息。

现代食品科技，2018（7）:196-204

 

小麦面筋蛋白去酰胺与磷酸化改性的研究

张玲玲，李永祥

      对小麦面筋蛋白进行去酰胺与磷酸化复合改性,研究改性的最优条件及改性前后小麦面筋蛋白的功能和结构性质。结果表明,复合改性的最优条件为反应温度45℃,反应p H值9,反应时间30 min,多聚磷酸钠添加量25%,改性后小麦面筋蛋白的功能性质有较大提高。

农产品加工，2018（11）:1-5

 

多肽的生物活性及产品开发研究进展

杨建刚，王延圣，王月明

      多肽是从动植物及微生物中提取的分子量小的寡肽及分子量大的环形肽,科学试验表明活性多肽具有降低胆固醇、降血压、降血脂、抗氧化、抑菌等功能,概述了蛋白质多肽的生物活性及在食品中的应用,并对蛋白质多肽的发展进行了总结和展望。 

农产品加工，2018（11）:79-81

 

绿豆皮黄酮的纯化工艺研究

周俊鹏，陆鹏飞，倪新雨，郭丽萍，吉义平

      以绿豆皮为原料,主要研究了绿豆皮黄酮的纯化工艺。首先比较了AB-8,LSA-10,HPD-100和ADS-7型4种大孔树脂对绿豆皮黄酮的吸附和解析特性,选择其中最好的树脂,对其吸附和解析条件进行了研究。结果表明,AB-8型是纯化绿豆皮黄酮较好的大孔树脂,其最佳吸附条件为上样速率1.98 m L/min,上样质量浓度0.045 9 mg/m L,上样量10 m L时,最大吸附率可达88.89%;其最佳解析条件为解析液乙醇体积分数70%,解析液洗脱流速1.98 m L/min,解析液用量25 m L时,解析率可达69.51%。绿豆皮黄酮的纯度由10.57%提高至72.19%,表明该纯化工艺具有较好的纯化效果,可为绿豆皮黄酮的纯化及进一步开发应用提供参考。

农产品加工，2018（11）:27-31

 

改进非油炸白荞面粉方便面配方及加工工艺的探讨

桑利民，李云龙，许利民

      为解决非油炸白荞面粉方便面生产中存在的复水时间较长的问题,对非油炸白荞面粉方便面加工关键技术进行研究。采用优化产品原料配方,转换热风干燥工艺为冷冻冷藏新工艺,定型并生产出一款湿法非油炸白荞面粉方便面。研制的产品新配方白荞面粉含量达到97.4%,配方中用到添加剂种类为食盐、碱、谷朊粉3种,含量小于国标;加工工艺采用冷冻冷藏工艺对熟化面饼进行处理,冷冻冷藏时间控制在10 h左右,应用新配方和新工艺生产的产品复水时间≤8 min,经山西省农业科学院农产品加工研究所检验,芦丁、多酚2项主要功效成分损失率分别为43.8%,42.1%,低于计划的50%。非油炸白荞面粉方便面加工关键技术研究,不但解决了非油炸白荞面粉方便面的复水时间问题,也为玉米等杂粮类非油炸方便面的生产提供了技术参考。

农产品加工，2018（15）:35-37

 

麦饭石水培养荞麦芽的发芽工艺及麦芽的抗氧化活性

张乐宏，付建瑞，李岩，等

      以发芽率、腐烂率和总重量为指标,确定了最佳发芽工艺。麦饭石水、普通矿泉水的元素含量使用ICP-MS测定;应用TA-XT.Plus对荞麦芽进行了物性测试。在最佳条件下,对荞麦芽的感官特性,元素含量和抗氧化能力也进行测定。所得数据表明,麦饭石水中硒、锶、锰等微量元素含量远高于矿泉水,特别是硒、锰的增加率分别为178.30%、1689.10%;常量元素钙、钾的增加率分别为30.30%、912.50%;最佳工艺为:浸种12 h,温度22℃,培育7 d;最佳工艺下,麦饭石水培养荞麦芽(实验组)发芽率较矿泉水培养荞麦芽(对照组)高65.00%,腐烂率低21.00%,长势更好,感官评分更高;与对照组相比,实验组抗氧化活性较高,对DDPH自由基(DPPH·)、羟基自由基(·OH)、超氧自由基(·O2-)的清除率分别为85.00%、69.70%、49.10%,钙、铜和锶等元素的含量也有所增加。因此,将麦饭石水用于芽菜培育,且所得麦芽用于特色芽菜饮品开发及高值化具有重要价值意义。 

现代食品科技，2018（7）:187-195

 

黄酒专用米的研究进展

蔡乔宇，周坚，缪礼鸿，陈轩

      黄酒是我国的国酒,原料的品质决定了黄酒的品质。该文对黄酒酿造用米的专用化、黄酒的制作工艺和黄酒品质评价进行了综述,分析了大米原料与黄酒品质之间的相关性,最后阐述了黄酒专用米对稻米加工业和黄酒制造业的重要意义,并对黄酒专用米的前景进行了展望。

中国酿造，2018（6）:1-5

 

蒸饭中的米胚乳酶对形成米饭味道的作用

辻井良政，高野克己，宋钢

      日本人评价米饭口感时用的指标,“软度”和“粘性”占了7成,这都是有关大米物理性质的。本文揭示了大米在蒸饭过程中受胚乳淀粉酶的作用其结构所发生的变化,因细胞壁多糖酶的作用,部分大米细胞壁多糖被分解,进而了形成了米饭独特的粘度和软度。此外,蒸饭中果胶受聚半乳糖醛酸酶的作用被分解,它的分解量与米饭的软硬程度成反比。

中国酿造，2018（8）:153-157

 

马铃薯米线挤压工艺的研究

郭静璇，李柱，王莉，等

      以马铃薯全粉与籼米粉的复配粉为原料,采用双螺杆挤压工艺制作马铃薯米线。对马铃薯米线挤压加工过程中的原料水分含量、螺杆转速、挤压糊化温度(三区)和挤压成型温度(四区)进行分析研究。试验结果表明,4个因素对马铃薯米线品质的影响大小依次为原料水质量分数>挤压成型温度>挤压糊化温度>螺杆转速。通过正交试验分析得出马铃薯米线最佳挤压工艺条件为:原料水质量分数38%、螺杆转速100r/min、挤压糊化温度105℃、挤压成型温度92.5℃。以此得到的马铃薯米线综合评分为11.889,口感较好,蒸煮损失率降低。

食品与生物技术学报，2018（4）:409-416

 

全麦黑啤酒面包的研制

许旖旎，张淑雯，朱志豪

      以高筋面粉为主要原料,添加全麦粉、黑啤酒、白砂糖、酵母和食盐制作硬式面包。在单因素试验的基础上,通过正交试验优化产品配方,探讨全麦粉、黑啤酒、酵母和食盐的添加量对产品品质的影响。结果表明,在全麦粉添加量30%、黑啤酒添加量62%、酵母添加量1.4%、食盐添加量1.0%时,产品色泽金黄,外脆内软,组织细密,呈现天然麦香,产品比容4.27 m L/g,感官评分92分,各项理化及卫生指标均符合国家标准。由此制成的面包风味独特、营养健康,同时也为全谷物食品的开发及黑啤酒资源的综合开发利用提供参考。 

食品工业，2018（6）:30-34

 

灵武长枣面包的研制

张苹苹，李喜宏，杨莉杰，等

      以高筋面粉和灵武长枣粉为主要原料,白砂糖、活性干酵母等为辅料,制作灵武长枣面包。采用单因素和正交试验方法,以感官评价为考核指标,优化并确定制作的配方和工艺。结果表明:最佳配方为高筋面粉250 g、黄油20 g、白砂糖20 g、鸡蛋30 g、灵武长枣粉36 g、盐2 g、活性干酵母2 g、水90 g;最佳工艺为发酵时间90min、烘烤温度180℃、烘烤时间15 min。此条件下制作出的灵武长枣面包,口感松软,有灵武长枣特征风味,感官评分为81分。

食品工业，2018（6）:161-163

 

紫薯、黑米、葡萄皮的花青素抗氧化性和稳定性的比较

周翠，韩成云，赵志刚

      采用浸提法提取葡萄皮、紫薯和黑米三种不同来源的花青素,研究温度、酸碱度、氧化剂和还原剂对不同花青素稳定性的影响,同时比较了三种花青素对羟自由基、DPPH自由基以及ABTS自由基的清除效果和还原能力。结果表明,葡萄皮花青素的抗氧化性最强,紫薯次之,黑米最差。就花青素不同条件稳定性而言,紫薯花青素对热、pH、氧化剂稳定性相对最好,对还原剂的稳定性最差;葡萄皮花青素对pH、氧化剂和还原剂的稳定性居中,对温度的稳定性最差;黑米花青素对还原剂稳定性最好,对温度稳定性居中,对pH、氧化剂的稳定性最差。研究结果为3种花青素进一步开发和利用提供参考和借鉴。

食品工业，2018（6）:164-168

 

不同提取方法黑米花青素的稳定性研究

曾琳，韩成云，赵志刚，邹一平

      比较以浸提、超声波及微波辅助的最佳提取工艺法提取出来的黑米花青素在7种不同因素影响下花青素的稳定性差异。测定不同温度、pH、光照强度、金属离子、氧化剂、还原剂及食品添加剂等因素对花青素稳定性的影响,观察黑米花青素溶液的颜色变化趋势,并测定其中花青素含量,以比较这3种提取方法对花青素的稳定性影响。结果表明,微波法提取的花青素稳定性最强,而超声波法提取花青素的效率最高,但稳定性最弱,浸提法提取的花青素稳定性介于二者之间,但提取率最低。

食品工业，2018（8）:6-10

 

 

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food

Arno G.B. Wouters，Ine Rombouts，Ellen Fierens，Kristof Brijs，Jan A. Delcour

      There is a growing interest in substituting animal proteins with plant protein sources in food systems. A notable example is the replacement of hen egg white (EW) protein, which is used in a wide range of food products because of its excellent foaming characteristics. Here, enzymatically hydrolyzed wheat gluten, which has greater solubility and better foaming properties than wheat gluten itself, was prepared and incorporated in a classical meringue recipe to investigate its potential as a foaming agent. Meringues based on gluten hydrolysates (GHs) had batters with lower density and greater apparent viscosity than those based solely on EW protein. Furthermore, after baking, these GH containing meringues had greater specific volume than those based on EW protein alone and no notable differences in color or texture between the different samples were noted. These outcomes were related to basic insights in the air–water interfacial behavior of GHs obtained in earlier studies. More specifically, the greater foaming capacity of GH than of EW protein solutions was related to their superior meringue batter (density and apparent viscosity) and product (specific volume) properties. While EW protein solutions had better foam stability than GH solutions (in the absence of sugar), this was apparently less relevant for meringue properties, probably due to the very high viscosity of the sugar rich batter, which could obscure differences in the intrinsic foam stabilizing ability of the samples.

journal of food science，2018，83（8）: 2015-2274

 

Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein

Zhaoli Zhang, Yang Wang, Chunhua Dai, Ronghai He, Haile Ma

      The influence of alkali extraction conditions on the formation of lysinoalanine (LAL) and the structural characterization of lysinoalanine-containing protein in rice residue protein isolates (RRPI) were explored in this study. It was found that LAL content increased from 0.256 to 13.079?g/kg as NaOH concentration increased from 0.03 to 0.09?M and then decreased to 1.541?g/kg at 0.13?M NaOH. The extraction temperature and time were found to have a positive correlation with LAL content. The highest LAL content (25.679?g/kg) was observed with alkali extraction using 0.09?M NaOH at 75?℃ for 120?min. The comparative structural analysis results showed that alkali treatment could degrade cystine, lysine, threonine and arginine to generate LAL; increasing alkali content would cause variations in secondary structure and micropore appearance on the surface of lysinoalanine-containing protein, whereas increasing alkali treatment temperature and time could enlarge the surface particle size of the protein.

Food chemistry，2018，83，261（9）:176-183

 

Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Bin Xu,Andrew Mense,Kingsly Ambrose,et al

      Flour and starch from waxy wheat (Triticum aestivum L) have unique properties such as high water‐holding capacity, low pasting temperature, low syneresis, and high resistance to retrogradation. However, the milling performance of waxy wheat was not well documented. In this study, the milling quality of a waxy wheat (Mattern) was evaluated by comparing its flour yield, chemical composition, flow properties, and particle size distribution with that of two wild‐type hard red winter (HRW) wheats (Wesley and Everest) using two laboratory milling methods. The effects of moisture level and tempering time on milling behavior for the waxy wheat (Mattern) were examined and compared with that of wild‐type wheat.Waxy wheat (Mattern) seemed to require more moisture during tempering than wild‐type wheats to achieve a similar drop in SKCS hardness. For Mattern, the overall grain hardness drop was minimal when tempering to moisture contents below 17.5%. When the tempering moisture content increased from 13% to 17.5%, the flour yield increased, but decreased after 17.5% moisture content. Tempering Mattern to 16% and higher resulted in a higher bran yield compared with shorts yield, although the yield of the shorts from Mattern was significantly greater than that of the shorts from both wild‐type wheats. The flour yield of Mattern was 65.1%, which was significantly lower than that of both wild‐type wheats (73.1% for Wesley and 72.2% for Everest).At the same moisture content (16%), the hardness of the waxy wheat (Mattern) kernel decreased at a slower rate than the wild‐type wheat during tempering for 48 hr. The flour yield of the waxy wheat (Mattern) was significantly lower than that of wild‐type wheat. Mattern flour was less free‐flowing and more adhesive than the wild‐type HRW flour, mainly due to its smaller particle size and higher fat content.

Cereal chemistry，2018,95（5）:708-719

 

Superheated steam processing improved the qualities of oats flour and noodles

Nachuan Zhang, Yuqi Gao, Litao Tong, Zaigui Li

      To investigate the effects of superheated steam on the quality attributes of oats and oats noodles, the properties of oats flour and noodles prepared with or without superheated steam (200?℃ for 2?min) and steam (100?℃ for 20?min) processing were characterized. As the results, the residual lipase activity and damaged starch contents in superheated steam processed (SSP) oats were significantly decreased compared with steam processed (SP) oats (P ? 0.05). SSP improved morphology and water hydration properties of oat flour and development time of oats dough significantly compared with SP (P ? 0.05). Moreover, SSP also improved a part of the texture characteristics and taste quality in sensory evaluations of oat noodles compared with SP (P ? 0.05). It indicated that the SSP might provide the protective effects on the characteristics of oats flour, which could be used to produce the better qualities of oats noodles than the SP.

Journal of Cereal Science，2018（9）:96-100

 

High amylose wheat: A platform for delivering human health benefits

Anthony R. Bird, Ahmed Regina

      Non-communicable diseases such as diabetes, cardiovascular diseases and certain cancers are now the leading cause of death and disability, and their prevalence is rising worldwide. Poor diet is a major modifiable risk factor but changing eating habits has had limited success. Enhancing the nutritional quality of staple foods offers a complimentary intervention strategy for alleviating the burden of diet-related chronic disease. Wholegrain cereals, such as wheat, are prime targets. Their nutritional credentials and health-promoting potential are well established. Wheat is the major source of protein, minerals and vitamins, and dietary fibre for most people. Importantly, wheat is a versatile ingredient for producing foods that have high consumer appeal. Their popularity is expanding globally and small improvements in wheat grain composition conceivably translate to substantial dietary change across entire populations. A newly developed, high amylose wheat line illustrates the capacity for developing healthier processed staple food products with potential for remediating chronic disease risk. Dietary fibre density of this novel grain is markedly improved due to a >10 fold increase in resistant starch content. The sensory attributes of finished products are not compromised and preliminary studies demonstrate that consumption of the new wheat significantly improves indices of metabolic and digestive health.

Journal of Cereal Science，2018（7）:99-105

 

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Zhenbin Liu, Bhesh Bhandari, Sangeeta Prakash, Min Zhang

      3D printing was used for printing mashed potatoes (MP) constructs with variable internal structures. The dimensional properties, textural and structural qualities of the printed objects were investigated as a function of infill levels (10, 40 and 70%), infill patterns (rectilinear, honeycomb and hibert curve), and number of shell perimeters (3, 5 and 7). The printed samples significantly matched the designed geometries. Hardness and gumminess were strongly related to infill levels and perimeters, but the printing paths being performed to fill the samples showed no effect on them. Firmness and Young's modulus were only affected by infill percentage but not by perimeters and printing paths. Further, comparative assessment of 3D printed and cast samples were also conducted on the textural properties and microstructure features. Microstructure analysis indicated a uniform internal structure was obtained for cast sample. In comparison, an obvious layered structure was observed in longitudinal-sectional direction while a porous structure was obtained in cross-sectional view of 3D printed samples regardless of infill levels. 3D printed samples, even at 100% infill, were significantly (p?<?.05) less hard, by up to 26.75% and 28.36% in terms of hardness and gumminess, compared to cast samples. The results suggest that 3D printing considerably changes the properties of printed samples, possibly offering a new way for tailoring textural properties of printed samples through creating their internal structure.

Food Research International，2018（9）: 534-543

 

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Christian R. Encina-Zelada, Vasco Cadavez, Fernando Monteiro, José A. Teixeira, Ursula Gonzales-Barron

      The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p?<?.001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb aw, pH, hardness, springiness, mean cell area and void fraction; and higher (p?<?.001) chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5 and 2.5%.

 Food Research International，2018（9）: 544-555

 

Oats in healthy gluten-free and regular diets: A perspective

Marinus J.M. Smulders, Clemens C.M. van de Wiel, Hetty C. van den Broeck,et al

      Five approved EFSA health claims apply to oats.Long-term food studies confirm the safety of oats for coeliac disease patients.Oat products may be sold as gluten-free in the EU and the USA.A separate gluten-free oat production chain is required to avoid contamination.The Oat Global initiative aims to strengthen oat through worldwide cooperation.

 Food Research International，2018（8）: 3-10

 

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

Katharina Anne Scherf, Herbert Wieser, Peter Koehler

      Food-grade plant, fungal and bacterial peptidases are capable of degrading gluten.An Aspergillus niger prolylendopeptidase removed gluten from wheat starch and bran.Special sourdough fermentation leads to high quality gluten-free wheat-based foods.Peptidase-active barley malt extract was used to make gluten-free barley-based beer.Using suitable peptidases creates a greater choice of gluten-free products.

Food Research International，2018（8）62-72

 

Triticale-oat bread as a new product rich in bioactive and nutrient components

Anna Fra?, Damian Go??biewski, Kinga Go??biewska, Dariusz R. Mańkowski, et al

      Nowadays non-bread cereals, including oats, due to their healthy properties are increasingly used as additives in bread production. The aim of the present study was to evaluate new healthy triticale-oat bread by replacement as much as possible of triticale flour by high fibre oat concentrate (COF), without decreasing technological quality of bread. The flours obtained from 4 winter triticale varieties were enriched with 2.5%, 5% and 10% of COF. An increasing COF level resulted in significantly increased nutritional parameters content as well as dietary fibre (up to 11.5%), including six-fold increase in β-glucan content (from 0.3% for control breads to 1.0% and 1.8% for 5% and 10% COF, respectively) and as a consequence even two-fold increase in viscosity of water extracts (WEV). Obtained results were compared to popular, available in bakery wheat and wheat-rye breads. All obtained triticale-oat breads can be included as food products high in fibre (over 6?g per 100?g). The dough properties and bread parameters, especially bread volume, shape and crumb texture decreased with the addition of COF. Results show that triticale flour replaced by up to 5% of COF makes it possible to prepare new kind of healthy bread.

Journal of Cereal Science，2018（7）:146-154

 

Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effect

Waraporn Sorndech, Sunanta Tongta, Andreas Blennow

      Escalating diabetes, obesity, cardiovascular disease, and bowel syndrome have increased consumer awareness of nutrition and energy values of starch products. Slowly digestible starch (SDS), slowly digestible maltooligosaccharides (SDM), and highly branched maltooligosaccharides, so called isomaltooligosaccharides (IMOs), generated by enzyme modification of starch, provide a new concept to meet consumer demands and solve urgent health‐associated problems. The combination of starch‐active enzymes in the glucanotransferase and glucanohydrolase families to produce slowly digestible‐ and non‐digestible α‐glucans has been widely studied, mainly focusing on the activities of branching enzyme (BE), amylomaltase (AM), and α‐transglucosidase (TGase). Products obtained from the action of these enzymes have resulted in completely novel types of maltooligosaccharides that are slowly degraded and therefore digested in the small intestine to maintain regulated blood glucose levels and suppressed glycemic‐index response. Some IMOs can even escape the small intestine and become fermented by micro‐organisms in the large intestine to produce health‐promoting short‐chain fatty acids such as butyric acid. Such slowly digested α‐glucans can regulate and trigger health‐promoting gut hormone release. Different novel production strategies of health‐promoting α‐glucans, their structures and nutritional effects are discussed here.

Starch,2018, 70（9-10）

 

Structure and Physicochemical Properties of Resistant Starch Prepared by Autoclaving‐Microwave

Jiangtao Li, Wenfang Han, Binjia Zhang,et al

      This work is focused on evaluating the structure (granular morphology, crystalline structure, molecular order structure), and properties (resistant starch content, swelling power, amylose leaching) of resistant starch (RS) prepared from corn starch by an autoclaving and autoclaving‐microwave method. The results indicated that compared with native starch, all of the RS granules became loose, bigger, and rough fragmented, and displayed a B + V crystalline structure. Meanwhile, the relative crystallinity, helix content, molecular orders for RS samples decrease. The RSs displayed mainly RS3 and RS5 types, with enhanced thermal stability. Compared to autoclaving method, the autoclaving‐microwave treatment significantly increases the RS content from 30.15% to 40.70%, since microwave could promote the formation of the double helix in RS. In particular, the RS prepared by autoclaving‐microwave (HRS‐CM) exhibits the highest degree of crystallinity, ordered structure, and degree of double helical structure as confirmed by XRD, FT‐Raman, and 13C NMR.

 Starch, 2018,70（9-10）

 

Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

Peng Wang, Qingyu Yang, Dongmei Zheng,et al 

      Broken rice‐based flour is incorporated with 15, 30, and 45% w/w of stabilized rice bran and extruded by a co‐rotating twin‐screw extruder at temperatures of 90, 120, and 150 ℃ to produce extrudates with potential health benefits. The changes in physicochemical and antioxidant properties of the rice flour after the incorporation with SRB and extrusion are determined. The peak viscosity and thermal enthalpy (ΔHg, J g−1) of the rice flour decline as the incorporated amount of SRB and extrusion temperature increase. The incorporation of SRB improve the water absorption and reduce the water solubility of the rice flour; while both indexes enhance after extrusion at certain temperatures. The incorporation of SRB and extrusion results in extrudates with higher content of resistant starch. Furthermore, the incorporation of SRB enhance the free, bound, and total phenolic content of the rice flour. However, free and total phenolics content tend to decrease with the increase in extrusion temperature. DPPH, ABTS, and FRAP activities are found to be consistent with the phenolic content of samples. The obtained results suggest that rice flour based extrudates with potential health benefits can be produced through the incorporation of rice flour with stabilized rice bran and extrusion cooking.

Starch,2018, 70（9-10）

 

Influence of Wheat Starch on the Structural Changes and Size Distribution of Gluten Induced by Adding Wheat Bran Dietary Fiber

Wen Han, Sen Ma, Li Li, Xueling Zheng, Xiaoxi Wang

      This study investigates the particle size distribution and structural changes in the gluten system with and without starch induced by adding wheat bran dietary fiber (WBDF). The results show that adding WBDF tends to disturb the particle size distribution of gluten considerably and causes changes in the hydrophobic group microenvironment. The presence of starch can reduce the destructive effects of gluten by forming a more open but solid gluten matrix, which led to larger‐sized particles. Moreover, the gluten‐starch system exhibited a significantly higher surface hydrophobicity value of 3694.4 but a lower fluorescence intensity possibly due to the quenching effect. Both systems had similar zeta potentials ranging from 17.4 to 18.4 mV, suggesting little impact of WBDF and starch on gluten electrostatic interactions. There results indicate that the changes in the gluten protein are determined not only by the amount of WBDF but also by the cooperation of starch.

Starch,2018, 70（7-8）

 

Phosphorylated and Cross‐Linked Wheat Starches in the Presence of Polyethylene Oxide and Their Application in Biocomposite Films

Graziella Pinheiro Bruni,Jean Paulo de Oliveira, Shanise Lisie Mello El Halal，et al

      Wheat starch is modified by phosphorylation and cross‐linking. Starches are evaluated for phosphorus content, amylose content, swelling power, solubility, pasting properties, crystallinity, and morphology. Films are made with phosphorylated and cross‐linked starches, and with addition of 10% (w/w) polyethylene oxide (PEO). The films are evaluated for morphology, water vapor permeability, mechanical properties, crystallinity, roughness, and angle of contact with water. Phosphorylated starch shows higher phosphorus content, amylose content, swelling power, and solubility than cross‐linked starch and native starch did. The starch film containing PEO presents discontinuous morphology, is more crystalline and rugged, and less hydrophilic than starch films without PEO. The biocomposite proves promising for usage in flexible packaging.

Starch,2018, 70（7-8）

 

Sweet Potato Starch‐Based Nanocomposites: Development, Characterization, and Biodegradability

Aseel T. Issa，Keith A. Schimmel，Mulumebet Worku，et al

      The primary objective of this study is to develop and characterize a novel active biodegradable nanocomposite film using sweet potato starch (SPS) for food packaging. Montmorillonite (MMT) nanoclay at a constant weight of 3% and thyme essential oil (TEO) at three levels (2%, 4%, and 6% v/v) are incorporated into SPS film. The results show that incorporating MMT and TEO into SPS film greatly enhanced (P < 0.05) water resistance by 50%. MMT incorporation also hinders the degradation rate of the film. Furthermore, the combined effect of MMT and TEO (up to 4%) improve tensile strength, elongation, and tristimulus color values (P < 0.05). Fourier transform infrared (FT‐IR) spectroscopy and X‐ray diffraction (XRD) results confirm that the noted improvements are related to MMT exfoliation and good interaction between SPS and MMT in the presence of TEO. These results suggest that SPS may provide a viable solution to the waste disposal of plastic packaging materials used for food products.

Starch,2018, 70（7-8）

 

     Fortification effects of different iron compounds on refined wheat flour stability

Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima Pallone

The characterization of the modifications that may occur during the storage of iron-fortified wheat flour is an important tool for understanding the variations in the product quality, since iron may present pro-oxidant activity. Therefore, the aim of this study was to evaluate the effect of refined wheat flour fortification with different iron compounds (ferrous sulfate, ferrous fumarate, reduced iron, sodium iron ethylenediaminetetraacetic acid, microencapsulated ferrous sulfate, and microencapsulated ferrous fumarate) on quality and stability parameters. For this purpose, it was evaluated the following parameters: titratable acidity, color, peroxide value, and hexanal during 120 days of storage. The iron content was in average 1.0?mg/100?g in unfortified flour (control) and it varied from 4.4 to 5.8?mg/100?g in fortified samples. It was observed that wheat flour fortification, with different iron compounds, caused modifications on quality and stability parameters during storage. Ferrous sulfate was the compound that most affected flour quality parameters. The microencapsulated compounds (ferrous sulfate and fumarate) also altered flour quality and stability. In contrast, the reduced iron was the compound that promoted the most stability to flour. These results indicate the influence of different iron compounds on wheat flour quality and stability during storage.

Journal of Cereal Science，2018（7）:1-7

 

Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds

Vanesa Benítez, Rosa M. Esteban, Eva Moniz, Natalia Casado, et al

      Antioxidant dietary fibre (DF) and bioactive compounds are considered important factors for nutritional and health-promoting properties of cereal products. Breads fortified with wholegrain cereals and seeds are increasingly demanded, making it necessary to investigate the influence of these ingredients on nutritional value of breads. The aim of this study was to assess the impact of wheat flour fortification on the composition in antioxidant DF, non-glycemic oligosaccharides, polyphenols (PC), and antioxidant activity (AA) of the final bread products. Breadmaking affected bioactive compounds in different way depending on flour composition. Although wholegrain flour was the most sensitive to breadmaking process, both multigrain and wholegrain breads stood out for their level in DF, PC and AA, whereas white bread showed higher fructan content. Results showed that replacing of refined flour with other cereals (rye, oat), fibre (wheat bran, wheat fibre) and seeds (flaxseeds, sunflower, sesame) would improve the potential health benefits of breads.

Journal of Cereal Science，2018（7）:113-120

 

Brans of the roller-milled barley fractions rich in polyphenols and health-promoting lipophilic molecules

Nirupama Gangopadhyay, Sabine M. Harrison, Nigel P. Brunton, José L. Hidalgo-Ruiz, et al

      Three different roller-milled fractions namely bran, middlings, and flour of five commonly grown Irish barley varieties were investigated for the presence of β-glucan, polyphenols, and health-promoting lipophilic molecules. β-glucan was predominantly located in barley middlings. Polyphenols, as indicated by total phenolic content and the antioxidant activities, were abundant in the outermost bran fractions of barley. Similarly the health-promoting lipophilic molecules including phytosterols, unsaturated fatty acids, and tocols were most abundant in the barley bran fraction. However, the distribution of individual polyphenols and lipophilic compounds varied within the grain; for example ferulic acid and procyainidin C were not detected in flour fraction. Principal component analysis (PCA) clearly indicated a higher distribution of most bioactive molecules in bran as compared to middlings and flour fractions. The PCA also established possible correlations between the five barley varieties and their fractions based on their clustering in the plot.

Journal of Cereal Science，2018（9）:213-221

 

A compendium of wheat germ: Separation, stabilization and food applications

Fatma Boukid, Silvia Folloni, Roberto Ranieri, Elena Vittadini

      Wheat germ is a precious by-product deriving from the milling industry, as it is a natural concentrated source of essential amino and fatty acids, minerals, vitamins, tocopherols, and phytosterols. However, the presence of high enzymatic activities together with a high content of unsaturated oil, induce a fast decrease in the nutritional value of wheat germ during storage and, consequently, strongly limit product's shelf-life.In recent decades, flour blends from raw or/and processed wheat germ received great interest from nutritional and technological perspectives. Nevertheless, the quality of the end-product strongly depended on the supplementation level, as well as the type and the severity of separation and stabilization techniques that wheat germ went through. Hence, in this review, the newest advances in wheat germ pre-handling approaches and food applications are discussed to provide relevant and updated information about its worthiness to be a part of the human diet.To fully valorize and preserve the nutritious potential of wheat germ, effective pre-treatments of separation and stabilization are needed to guarantee its stability and suitability to meet food quality and safety standards. Such an underutilized ingredient might be a valuable fortifying component for a spectrum of foodstuffs.

Trends in Food Science & Technology，2018（8）：120-133

 

Bioactive peptides as natural antioxidants in food products – A review

Jose M. Lorenzo, Paulo E.S. Munekata, Belen Gómez,et al

      Bioactive peptides' content and profile differ according to the matrix studied and the method used. The utilization of fermentation processes and enzymes has been established to obtain antioxidant bioactive peptides from proteins, being isolated enzymes the most commonly used method, due to their superior control over releasing and obtaining targeted peptides. Antioxidant peptides have the ability to reduce the formation of oxidative products along with the induction of antioxidant enzymes in vivo. However, at this stage of development more in vivostudies are needed in order to evaluate the specific effects on the health of selected antioxidant peptides. In food technology, successful application in meat products strengthens the role of selected peptides as antioxidant additives, although there is a need to observe the effects of the isolated bioactive peptides in other food matrices along with studies to scale-up its production.

Trends in Food Science & Technology，2018（9）：136-147

 

Wheat lipid species distribution in the different stages of straight dough bread making

Frederik Janssen, Arno G.B. Wouters, Bram Pareyt,et al

      Although wheat endogenous lipids strongly impact bread quality, knowledge on their detailed distribution throughout the different stages of straight dough bread making is lacking. We here compared the lipid populations in hexane [containing free lipids (FLs)] and water-saturated butanol extracts [containing bound lipids (BLs)] of wheat flour, freshly mixed and fermented doughs, and bread crumb using high-performance liquid-chromatography [for nonpolar lipids, i.e. mainly free fatty acids (FFA) and triacylglycerols] and electrospray ionization tandem mass spectrometry (for polar lipids). Freshly mixed doughs had lower FL and higher BL levels than flour, a phenomenon referred to as lipid-binding. Furthermore, probably due to the disintegration of flour particles, the overall extractability of nonpolar lipids was higher in freshly mixed dough than in flour. Dough fermentation decreased the extractability of glycolipids, but increased that of nonpolar lipids and phospholipids. We hypothesize that these phenomena result from stretching of the gluten network due to gas cell expansion, which leads to the replacement of some lipids associated with gluten proteins by others. Baking increased the extractability of bound lysophospatidylcholine (LPC) levels, but decreased that of free FFA. This is probably due to in situ dissociation of amylose-LPC inclusion complexes and formation of amylose-FFA inclusion complexes during bread baking and cooling, respectively.The approach and ESI-MS/MS methodology we developed provided valuable insights regarding the distribution of lipids at the different stages of bread making. Hence, it opens perspectives for future efforts to relate differences in lipid composition between wheat cultivars to their bread making quality.

Food Research International,2018（10）：299-311

 

 

2018(2) 粮食质量安全部分                          2018-11-13

 

粮食霉变及其快速检测技术研究进展

杨思成，曹阳，赵会义，费明怡

      粮食霉变的主要机制及生化过程,并对当前快速检测技术在粮食霉变检测领域中的应用进行了总结并提出了展望,以期为今后粮食霉变的快速检测方法提供相应支持。

粮食与油脂，2018（7）：21-23

 

面粉中虫卵的快速检测技术研究进展

庄义捷

      介绍了面粉中虫卵的快速检测技术方法,综述了近年来比较有代表性的几种检测技术的研究进展,包括浮选法、尿酸检测法、几丁质检测法和染色法,分别介绍了这4种方法对面粉中的虫卵进行检测的相关进展,同时也阐述了这4种检测技术方法的应用。

现代食品，2018（13）：83-84

 

食用植物油中矿物油污染物的分析进展

 黄华，武彦文，李冰宁，刘玲玲，王欣欣

      矿物油是C10C50烃类化合物的总称,包括直链、支链和环状烷烃以及烷基取代芳烃两大类,化学成分复杂。食用植物油中普遍存在矿物油污染,含量达到1000 mg/kg,矿物油污染来源广泛,涉及原料的采收、运输、加工和油脂的精炼、包装与储存等过程。植物油中干扰矿物油分析的成分较多,如甘油三酯、奇数碳正构烷烃、角鲨烯、甾烯、胡萝卜素等,需要采用适当方法排除。由于矿物油组成复杂,目前常用具有等碳响应的氢火焰离子化检测器分析含量,其中液相色谱-气相色谱联用是测定矿物油的理想技术。考虑到普及性问题,一些实验室开发了固相萃取结合大体积进样气相色谱法。综述了国内外近十年来食用植物油中矿物油的分析方法,以期为我国油脂及其相关产品中矿物油的检测工作提供参考。

中国油脂，2018（7）：97-101

 

特级初榨橄榄油的溯源及掺伪鉴定技术研究进展

吴兴泉，申美顿，陈士华，刘岩

      综述了近期色谱法、光谱法、差示扫描热量法(DSC)等在橄榄油溯源及掺伪鉴定中的应用进展,以期为开展深入研究提供理论依据。

粮食与油脂，2018（7）：1-3

 

食用油中邻苯二甲酸酯类塑化剂检测及迁移研究进展

左蓓，邹柯婷，李永波，秦国富

      邻苯二甲酸酯类物质是塑料油桶常用的塑化剂,具有生殖、发育毒性及致癌性,在适当条件下会不断释放而污染食用油。本文综述了邻苯二甲酸酯类塑化剂的检验方法、含量调查和迁移研究,以促进我国对食品质量安全进行更有效的检测和监管。

现代食品，2018（7）：7-13

 

机器视觉检测技术在稻米方面的应用现状

陈尚兵，袁建，邢常瑞，鞠兴荣，黄金旺

      计算机技术的不断发展,给人们的生活带来越来越多的便利,尤其是在机器视觉方面。目前在农产品品质控制检测当中机器视觉的应用也变得广泛。为了充分了解这方面的动态,文章介绍国内外机器视觉技术在稻米方面的研究动态,同时指出机器视觉在稻米品质检测方面的不足,并提出展望。 

粮食科技与经济，2018（5）:50-54

 

粮油加工环节存在的质量安全问题与对策

孙启鹏

      粮油是人们的生活必需品,是人们饮食中不可或缺的重要组成部分。粮油是通过系列的生产与加工得到的,然而,目前粮油加工环节还存在着诸多的问题,影响着粮油的质量安全。本文就粮油加工环节存在的质量安全问题与对策展开分析。

现代食品，2018（9）：74-76

 

小麦制粉企业实用检测技术概述

曹辉，刘芳芳，张平孝

      小麦制粉检测技术贯穿于制粉企业从原料采购到成品出厂的各个环节,是企业核心竞争力的重要组成部分。对现代制粉检测技术及设备、仪器做一概述,以其为企业提供参考,同时展望制粉业检测技术发展趋势,提出产学研相结合的创新研发思路,迎接未来我国小麦制粉行业迈向高度自动化所带来的商机与挑战。

粮食加工，2018（4）：16-27

 

陕西省粮油质检体系建设研究

王婧，崔剑，党献民，刘旭，龚珊

      在对陕西省27个市、县级粮油质检机构调研的基础上,阐述了加强粮油质检体系建设的意义和重要性,分析了陕西省粮油质检体系建设的现状,总结粮油质检体系建设中存在的问题,最后提出了完善粮油质检体系建设的思路及建议。

粮食科技与经济，2018（2）:34-35

 

粮油食品安全存在的问题与对策

李嘉

      食品安全问题成为对人们的身体健康造成影响的最主要因素,也对国家的长治久安造成了影响,不利于国家经济的发展与进步。改革开放以来,我国强化了粮油进出口贸易,粮油食品行业出现了诸多的问题,越来越多的食品安全事件接踵而来,粮油食品安全问题逐渐成为人们关注的重点,怎样对粮油市场实施有利的管理以及控制,是现如今粮油食品监督和管理工作部门应该重点关注的问题。文章通过对粮油市场现状进行分析,积极发现问题出现的原因,从而促进粮油市场的有序发展。

粮食科技与经济，2018（5）:44-45

 

SOFSSS监管系统在粮食质量监测体系中的应用

彭海燕，刘向昭，朱天明，牛凯莉

      中国特色社会主义进入新时代的背景下,分析粮食质量的监管现状,介绍易握粮食安全抽样监管系统(简称SOFSSS监管系统)在粮食质量监测体系中的应用原理、结构和优势,以点带面、以小见大,为基层粮油质检机构借力信息化手段实现粮食质量安全高效监管提供借鉴。

粮食科技与经济，2018（5）:46-49

 

无机酸浸提法测定稻谷和大米中重金属镉的研究

王超跃，邓常继，赖汉柱

      利用无机酸(硝酸、盐酸)对稻谷、大米中的重金属镉进行浸提处理,采用原子吸收分光光度计测定浸提液中重金属镉的含量,着重研究了无机酸浓度、浸提时间对浸提效率的影响,以期开发一种高效、准确的重金属镉检测方法。结果表明:硝酸、盐酸对稻谷、大米中的重金属镉的提取率相近,均可达到100%左右,且准确性、重复性好。当萃取时间为60 min时,无机酸即可将稻谷、大米中的重金属镉完全萃取出来。这证明,无机酸浸提法具备了快速、高效、准确的优点。

现代食品，2018（4）：42-45

 

大米直链淀粉含量测定法的应用与分析

刘芸，王小平

      大米直链淀粉含量是大米蒸煮品质的重要指标。对大米直链淀粉含量测定法的试样制备、抽提脱脂、水分平衡、水浴糊化、转移定容、显色测定、仪器调试等操作过程和技术要领进行阐述;开展检验质量控制和技术核查验证,确保了大米直链淀粉含量测定法的准确应用。 

粮食加工，2018（3）：28-30

 

染色法快速检测面粉中虫卵技术研究

庄义捷

      面粉中的昆虫虫卵会影响面粉的质量。本文选用了染色法对虫卵进行检测,结果表明染色法可将面粉与虫卵染成不同的颜色,进而统计分析,虫卵检测率约为75%,可以用于面粉中虫卵的快速检测。本研究为开发一种快速检测面粉中虫卵的方法具有重要的参考和指导意义。 

现代食品，2018（9）：190-192

 

稻谷脂肪酸测定结果不确定度评定

周维斌

      为满足2016年《检验检测资质认定评审准则》的要求,按GB 20569-2006《稻谷储存品质判定规则》,对粮油质量及储存品质检验中较为重要的稻谷(试样三级)脂肪酸值指标进行测定,从而评定其不确定度。

现代食品，2018（13）：85-88

 

高效液相色谱法测定植物油中黄曲霉毒素B1含量的不确定度

乌吉木

      采用高效液相色谱法对植物油中黄曲霉毒素B1含量的不确定度进行评定,分别从样品称量、检测方法及仪器设备、环境温度等因素引起的不确定度进行分析评定。实验表明,测量重复性、方法的提取回收率、标准溶液的配制对结果的影响最大。

现代食品，2018（6）：81-84

 

微波消解-石墨炉原子吸收法对大米中铅镉的测定

方宏兵，王德强

      选取微波消解-石墨炉原子吸收法测定大米中含有的铅镉量。经微波消解预处理的样品,在石墨炉原子吸收法的使用下测定含有的铅镉量。大米中含有0.080 mg/kg的铅和0.092 mg/kg的镉,加标回收率98%～101%,相对标准偏差未超过2.5%,该方法有较佳的精密度、准确度。结论:在测定大米中含有的铅镉量时,选用微波消解-石墨炉原子吸收法能得到准确、可靠的结果,十分适用。

现代食品，2018（12）：120-121

 

液相色谱法检测粮油农药残留的探讨

吴欣欣

      随着我国人民生活水平的不断提升,越来越多的人关注到食品安全问题。粮油作为人们食品消费的重要组成部分,确保粮油安全一直都是我国食品安全工作的重点。借助液相色谱法开展对粮油中农药残留的检测工作,不仅实际操作简单,检测结果也具有很好的灵敏度,并不需要提前准备大量的样品来支持检测,因此在我国粮油农药检测中得到十分广泛的应用。本文主要对液相色谱法在粮油农药残留检测中的应用进行探讨。 

现代食品，2018（12）：105-107

 

食用植物油溶剂残留检测的注意事项

王秀兵，相璐璐

      与传统的压榨法相比,浸出法加工食用植物油具有出油率高、加工成本低等优势,但浸出油中残留的溶剂中含有对人体有害的毒性化合物。本文探讨了新国标中植物油溶剂残留测定的注意事项,以期通过精准检测溶剂残留量来强化食用植物油的卫生品质管控,同时为国家食品安全和消费者身体健康提供保障。 

现代食品，2018（12）：102-104

 

基于激光诱导击穿光谱的油菜籽含油量测定研究

姚平，王阳恩，程庆华

      分析了Al2O3及其含油后的激光诱导击穿光谱,选择388.2 nm的谱线作为含油量分析线。通过测量5种油菜籽的含油量及激光诱导击穿光谱,建立了谱线强度与含油量之间的定标曲线y=264.17x-10 077.16,其相关系数R2为0.982,检测限为0.096%。结果表明,利用激光诱导击穿光谱测量油菜籽含油量是可行的。

粮食与油脂，2018（7）：49-51

 

亚麻油保质期适用条件研究

党玲，冯耀，牛小军，胡晓军

      无论采用什么包装材料、包装容积,亚麻油保质期均为18个月,大部分消费者认为18个月内食用完,亚麻油品质即能得到保证。文章研究了亚麻油在保质期内不同存贮条件下的氧化稳定性,结果发现开封后随着食用期的增加,亚麻油过氧化值不断上升,酸败速度加快,保质期远远小于18个月。

粮食科技与经济，2018（2）:65-66

 

小麦在磨粉加工中呕吐毒素的含量和分布研究

赵美凤，邵亮亮，宁晖，等

      采用自然污染呕吐毒素(DON)的小麦为材料,通过实验室磨粉机制粉得到麸皮、细麸、小麦粉等组成成分,利用高效液相色谱法测定各组分中DON含量,并与全麦粉中DON含量进行比较,分析小麦在磨粉加工前后DON的含量变化和分布情况。结果表明:小麦磨粉制得小麦粉后DON含量显著降低,含量为全麦粉的51.2%~77.7%;麸皮和细麸中DON含量显著升高,分别为为全麦粉的1.2~1.7倍和1.1~1.7倍。小麦粉中DON总量与小麦DON污染程度具有一定的相关性,随着小麦DON污染程度的增加,小麦粉DON总量呈上升趋势。小麦磨粉后,副产物总麸中DON占全麦粉DON总量的34.9%~49.3%,留存在可食用的小麦粉中的DON占全麦粉DON总量的31.6%~54.9%。研究结果表明,小麦经过磨粉加工可以有效地降低小麦粉中呕吐毒素的含量和总量分布。 

粮食储藏，2018（3）：28-32

 

高效液相色谱-串联质谱法测定小麦中11种有机磷农药残留

俞寅，蒋梅峰，马宏伟

      建立了小麦中11种有机磷农药残留的高效液相色谱-串联质谱测定法。样品经乙腈提取,用环乙烷-乙酸乙酯(1+1)稀释后经GPC净化,采用电化学喷雾离子源在正离子模式下测定。结果表明11种有机磷农药残留的线性关系良好,在低、中、高3个添加水平下的加标回收率在65.0%~120.0%之间,RSDs为0.24%~8.34%。该方法快速、简便、准确,可用于原粮中有机磷农药的多成分测定。

粮食科技与经济，2018（5）:58-61

 

气相色谱法分析检测粮食中氯氰菊酯和溴氰菊酯

郭晓君，李德国，张舸

      用气相色谱法,通过回收率试验,对原粮样品进行溴氰菊酯和氯氰菊酯的检测。实验结果显示:两种菊酯的相对标准偏差均小于5.0%,方法的重现性较好;标准曲线线性相关系数r均大于0.998,呈良好的线性;操作简单;加标回收率在79.0%~94.8%,方法的准确性好。

粮食科技与经济，2018（5）:62-63

 

面制品中氨基脲的测定及风险分析研究

樊继鹏，余秀娟，徐振东，等

      建立一种测定面制品中品质改良剂偶氮二甲酰胺的降解产物——氨基脲(SEM)的液相色谱质谱联用LCMS/MS法,将面制品通过低温冷冻干燥,研磨后选择乙酸乙酯做提取剂,40℃超声30min,采用ESI+正离子质谱电离模式,乙腈-0.3%乙酸溶液为流动相进行梯度洗脱,该方法 y=0.046 8x+0.011 7在1.0~100.0μg/kg范围内具有良好的线性特征,相关系数r=0.999 8,检出限LOD=0.25μg/kg,其样品加标回收率为81.2%~92.3%,相对标准偏差RSD为5.9%~6.8%,说明该方法可行。同时,从危害识别、暴露评估、风险描述等角度对面制品中SEM潜在安全风险进行分析。

粮食科技与经济，2018（2）:49-53

 

结合超材料与微波技术的新米掺陈定量检测方法

张银，曹杰，毛波

      为了有效判别新米中掺混陈米的状况,将超材料与微波技术相结合,提出一种针对新米掺陈问题的快速、无损定量检测方法。首先将设计的超材料样板与大米样品复合封装,采集相应的微波谐振吸收谱。然后利用校正集数据建立线性回归预测模型,并通过均方根误差、相关系数、预测结果误差考察检测方法的综合性能。校正集的预测掺陈质量分数与实际掺陈值之间的相关系数为0.989 7,均方根误差为0.045 2;检验集预测值的相关系数与均方根误差分别为0.990 5和0.034 7,其预测结果平均误差为2.98%。说明将超材料与微波技术相结合用于粮食新陈品质的无损定量检测具有一定的可行性与应用潜力。

粮食科技与经济，2018（2）:54-57

 

胶体金免疫层析法快速定量检测糙米中重金属离子铅

刘美辰，路宏博，赵小旭，等

      建立了快速定量检测糙米中重金属离子铅的胶体金免疫层析试纸条分析方法。通过一系列的实验研究了该方法的灵敏度、重复性和特异性。结果表明用免疫胶体金法测定糙米中铅的检出限为0.041mg/kg,定量限为0.097mg/kg,方法重现性较好,使用胶体金免疫层析法和原子吸收光谱法同时检测加标样品,结果一致。因此,该方法适用于糙米中重金属离子铅的快速定量检测。

粮食科技与经济，2018（2）:61-64

 

胶体金免疫层析试纸条在污染物重金属离子铅检测方面的应用与展望

赵小旭，王冰冰，柳家鹏

      胶体金免疫层析试纸条作为快速检测工具,具有特异性强、使用方便、结果易于判断等优点,被广泛应用于牧场和实验室检测。目前,已研发应用于污染物重金属离子铅检测的胶体金试纸条。文章从胶体金免疫层析试纸条的技术原理、研究发展以及发展方向等方面进行简要的综述。

粮食科技与经济，2018（2）:67-68

 

微波消解-火焰原子吸收光谱法测定大米中微量锌

宮博，蓝图，李崇江

      探索微波消解-火焰原子吸收光谱法测定大米中微量锌的效果。采用微波消解仪微波消解大米样品,火焰原子吸收光谱法测定大米中锌元素的含量。选定硝酸和过氧化氢(2:1)消解体系,微波消解仪最佳消解程序为:120℃,5min,600W;200℃,10min,1 200W。优化仪器条件,标准曲线线性相关优于0.999,加标回收率为98.3%~101.5%,相对标准偏差为3.1%~4.2%,最小检出限为0.009mg/L。结果表明,该法具有操作简便、快速、准确、减少环境酸雾污染特点,可作为大米中微量锌的测试方法。

粮食科技与经济，2018（2）:69-71

 

高油酸葵花籽油煎炸过程中MCPD酯及缩水甘油酯的变化

张渊博，王小三，刘睿杰，金青哲，王兴国

      以高油酸葵花籽油为煎炸用油对鱼排、鸡块和薯条进行煎炸实验,探究3-氯丙醇(3-MCPD)酯、2-氯丙醇(2-MCPD)酯和缩水甘油酯在煎炸过程中的变化。结果表明:原油中3-MCPD酯、2-MCPD酯及缩水甘油酯含量分别为0.26、0.05 mg/kg和0.58 mg/kg;在煎炸过程中2-MCPD酯含量与3-MCPD酯含量呈现极显著相关(p<0.01);煎炸油中的MCPD酯在煎炸后有明显的生成;受煎炸材料的影响,3-MCPD酯含量在煎炸鱼排和鸡块体系煎炸12 h时达到最大值,分别为2.22 mg/kg和2.05 mg/kg,而后逐渐下降;3-MCPD酯含量在煎炸薯条体系中变化不大;缩水甘油酯含量则在所有体系中均下降,受煎炸材料的影响,缩水甘油酯分别在煎炸24 h(鱼排)、60 h(鸡块)和96 h(薯条)中基本降解完全。

中国油脂，2018（7）：87-91

 

炭化-湿法消解-石墨炉原子吸收光谱法测定植物油中铅、镉和铬的研究

魏军晓，耿元波，岑况

      为了快速、准确、低成本地消解植物油,检测Pb、Cd和Cr含量,通过对比消解用酸和取样量,优化石墨炉原子吸收光谱仪(GFAAS)灰化温度和原子化温度,对比消解方法及ICP-OES、ICPMS和GFAAS等方法的精密度,采用炭化-湿法消解-GFAAS测定了12类219件植物油(134件食用油和85件调味油)Pb、Cd和Cr含量,同时利用加标回收进行质量控制。结果表明:取样量为0.200 0 g,消解用酸为硝酸13 m L、过氧化氢5 m L时,可将植物油消解彻底;采用氘灯背景校正法测定Pb和Cd,塞曼背景校正法测定Cr;测定Pb、Cd和Cr的灰化温度和原子化温度分别为400、300、1 400℃及1 100、800、2 000℃;加标回收率范围为94.6%~109.3%;食用油Pb、Cd和Cr含量平均值为0.052 2、0.001 0、0.331 7 mg/kg,调味油的Pb、Cd和Cr含量平均值为0.192 5、0.003 7、1.813 8 mg/kg。调味油Pb、Cd和Cr的含量普遍高于食用油中的含量;炭化-湿法消解-GFAAS测定Pb、Cd和Cr的精密度较高、方法可靠,是批量检测植物油Pb、Cd和Cr的优选方法。

中国油脂，2018（7）：135-140

 

GC-MS在花生油中掺伪花生油香精的鉴别应用研究

王李平，林晨，祝婷婷，苏沛，汤逊尤，张方圆，方丽

      采用气相色谱-质谱联用技术对花生油及花生油香精中挥发性成分进行分析,剔除共有成分后,对所获得数据采用SPSS统计软件进行分析,将花生油香精中69个特征挥发性成分分为两类。通过对掺伪不同比例花生油香精的花生油样品分析,归为第一类的14种特征物质能很好地区分掺伪花生油香精,其检出限低至0.01%(占花生油体积分数),可为鉴别花生油掺伪花生油香精和评价花生油的品质提供技术参考。

中国油脂，2018（7）：141-144

 

碳量子点/金复合材料荧光增强法测定食用油中TBHQ

李满秀，李海平，任光明，贾左丽，贾佳，梁彦婷

      以碳量子点为稳定剂和还原剂,与氯金酸作用,制得碳量子点/金纳米复合材料(CQDs/Au)。叔丁基对苯二酚(TBHQ)可使CQDs/Au在445 nm处的荧光明显增强,由此建立了荧光测定TBHQ含量的新方法。考察了p H、反应时间、反应温度对试验的影响。结果表明:在p H 8.69的三酸缓冲溶液中,25℃反应30 min时,体系荧光强度与TBHQ质量浓度呈现良好的线性关系,其线性范围为0.54~5.44μg/m L,线性方程为y=24.29x+260.23,相关性系数为0.993 6,检出限为0.24μg/m L。将该方法用于测定食用油中TBHQ含量,回收率可达91.9%~103.3%。表明该方法准确可靠、简便快速,适用于食用油中TBHQ的检测。 

中国油脂，2018（7）：145-148

 

焙炒条件对油菜籽中多环芳烃含量影响的研究

刘玉兰，刘春梅，张东东，马宇翔

      对油菜籽进行不同条件的焙炒,检测其中多环芳烃(PAHs)含量的变化,研究浓香菜籽油生产中焙炒条件对PAHs含量的影响。结果表明:随着焙炒温度升高(160、180、200、220、240、260℃)和焙炒时间延长(10、20、30、40、50、60 min),油菜籽中PAHs含量呈明显的上升趋势;在40 min的焙炒时间内,随温度升高,苯并[a]芘(BaP)、4种多环芳烃(PAH4)、16种多环芳烃(PAH16)含量增幅的差异不显著,超过40 min之后,含量增幅的差异性突显;在260℃、60 min的极限试验条件下,油菜籽中BaP、PAH4、PAH16含量分别从0.15、5.80、30.89μg/kg增加至3.53、21.95、186.75μg/kg;采用160℃、30 min的焙炒条件,油菜籽中BaP、PAH4、PAH16含量分别增加至0.78、8.30、70.58μg/kg,BaP和PAH4含量均未超出欧盟限量(2μg/kg和10μg/kg),同时菜籽油也呈现较好的香味;此外,焙炒过程轻质多环芳烃(LPAHs)含量增幅远大于重质多环芳烃(HPAHs)。

粮食与油脂，2018（7）：24-27

 

小麦中呕吐毒素不同检测方法的对比研究

吴艺影，应玲红，盛林霞，陈舒萍

      为了研究小麦中呕吐毒素不同检测方法的差异性与相关性,寻找小麦入库作业时快速检测法可靠性范围,对45份小麦样品进行胶体金试纸条、ELISA、HPLC的检测。结果显示:试纸条法(1 000μg/kg)结果呈阴性为合格样品,呈阳性需HPLC复检;ELISA结果小于1 000μg/kg时为合格样品,结果为1 000~1 300μg/kg时需HPLC复检,结果大于1 300μg/kg为不合格样品。

粮食科技与经济，2018（5）:67-69

 

同时测定大豆中水分、粗脂肪含量方法研究

滕娇琴

      采用称包法同时测定大豆中的水分、粗脂肪,样品经103±2℃干燥箱脱水,索氏抽提器抽提,时间8h,样品包失去的重量、脂肪瓶增加的重量即为样品粗脂肪含量。称包法、称瓶法测得的粗脂肪的含量与标准样品粗脂肪含量对照都在偏差允许范围内,称包法代替称瓶法测定粗脂肪含量,结果准确,方法可行。

粮食科技与经济，2018（5）:71-72

 

高压静电场协同抗氧化剂抑制大豆油氧化

袁媛，季婉，张岩，庄红

      高压静电场作为物理加工技术,近年来在食品领域有一定应用,但在油脂加工方面的应用鲜有报道。本研究以大豆油为原料,通过探究过氧化值、酸价、羰基价、茴香胺值及典型脂肪酸相对含量的变化,考察高压静电场对大豆油油脂氧化的影响。研究表明当高压静电场场强为150?k V/m时,对大豆油油脂氧化的抑制效果最好。在该场强下,协同考察了茶多酚、植酸、特丁基对苯二酚这3种抗氧化剂对大豆油氧化的抑制效果。结果表明:150?k V/m高压静电场结合茶多酚的方式增强了茶多酚的抗氧化效果,可以有效抑制大豆油的氧化,其对过氧化值、酸价、羰基价及茴香胺值的抑制率分别达到34.4%、67.6%、66.0%及55.0%。高压静电场结合茶多酚的处理方式,为抑制大豆油油脂氧化提供了全新的研究思路。

食品科学，2018（12）:81-86

 

甘氨酸和淀粉膜对面包中丙烯酰胺的协同控制作用

刘洁，王亚丹，满勇

      研究面包配料中添加甘氨酸和在面团表面涂刷淀粉膜对面包表皮中丙烯酰胺的协同控制作用。甘氨酸对丙烯酰胺的抑制效果非常显著,当甘氨酸的添加量为面粉的0.1%时,对丙烯酰胺的抑制率达到80.5%;当甘氨酸添加量为面粉的3%时,能将丙烯酰胺含量减少到检测限(<1μg/kg)以下。在对面团进行焙烤前,将面团表面涂刷不同的淀粉膜,能够抑制面包中的丙烯酰胺20%以上;抑制效果由高到低分别为:混合淀粉膜>马铃薯淀粉膜>玉米淀粉膜。将两种方法结合,甘氨酸在低添加量(0.1%)时结合玉米淀粉膜,对丙烯酰胺的抑制率增加到85.1%,同时还能较好地保持面包的外观颜色。甘氨酸与天冬酰胺竞争底物和淀粉膜中限制性前体物质天冬酰胺的大量减少,是面包中丙烯酰胺的生成量显著降低的主要原因。

食品科学，2018（16）:34-39

 

柱前衍生化高效液相色谱法测定荞麦中D-手性肌醇含量的方法

胡俊君，仪鑫，胡红娟

      建立了一种柱前衍生化高效液相色谱法(HPLC)测定荞麦中D-手性肌醇(D-CI)含量的方法,对衍生化试剂及方法的重复性、稳定性、精密性及加标回收率进行了考察。得到衍生化条件为:苯甲酰氯0.2 m L,吡啶0.6 m L,反应温度70℃,反应时间60 min;色谱条件为:C18柱(4.6 mm×250 mm,5μm),以乙腈和超纯水为流动相进行梯度洗脱,流速为1.0 m L/min,柱温30℃,UV检测波长230 nm。结果表明,荞麦中的D-CI获得了很好的分离,D-CI在0.004~0.04 mg/m L内线性相关性好,R~2为0.999,加标回收率为98.40%~100.67%,所建立的方法稳定、灵敏、重现性好,可用于测定荞麦中D-CI含量定量分析。 

食品工业科技，2018（16）:248-252

 

基于近红外漫反射光谱的稻谷谷壳率和整精米率预测

李路，黄汉英，赵思明，杨素仙

      针对稻谷谷壳率和整精米率的预测问题,以46个品种的稻谷样本为研究对象,采集近红外漫反射光谱信息,使用2阶小波消噪和Z-score归一化对光谱数据进行预处理,利用Kennard-Stone法划分样本集。通过竞争自适应重加权采样法筛选出与谷壳率和整精米率相关的特征波长,并根据多元线性回归理论建立了稻谷谷壳率和整精米率的预测模型,结果表明,稻谷谷壳率的近红外特征波长为21个,整精米率的特征波长为28个;两模型的决定系数分别为0.998 3和0.998 7,定标标准差分别为0.112 9和0.982 1,相对偏差分别为0.51%和2.34%。 

农产品质量与安全，2018（6）:257-262

 

“互联网+”时代食品安全智慧监管策略研究

余学军

      "互联网+"时代食品安全监管,须融入多种信息技术,建立智慧化的食品安全管理系统,不仅能够提高食品安全监管的效率,还能提高食品安全信息的传播效率。将各种社会化媒体融入到食品信息安全监测平台中,实现"线上线下"的食品安全信息交流互动模式,建立高效的食品安全风险评估模型,并通过相应的信息采集与预警方式,真正地实现食品安全信息的智慧化监督管理,提高食品安全的监管效率。

食品工业，2018（8）：244-246

 

食用植物油(分装)HACCP体系的风险预防控制措施浅析

陈穗

      以花生油(分装)为例,简述其工艺流程,探讨其基于风险的HACCP体系的预防控制措施,包括危害分析和加工控制措施、卫生控制措施、召回计划及加强运输环节管控、预防润滑油污染、加强反式脂肪酸检测和管控、建立完善可追溯体系等其他预防控制措施,提出对其监控、纠偏和验证的程序要求,并对预防控制显著危害的关键控制点展开讨论。 

农产品加工，2018（15）:74-76

 

氧化铝固相萃取-气相色谱快速测定植物油中甾醇含量

邹燕娣，包李林，熊巍林，等

      建立一种氧化铝固相萃取-气相色谱快速测定植物油中甾醇含量的方法。试验对皂化参数和氧化铝层析萃取不皂化物参数进行优化。采用优化后的试验方法与GB/T 25223—2010进行比较,同时对该法的准确性进行验证试验。结果表明,测定同一样品的甾醇含量时,试验方法与GB/T 25223—2010测出的结果基本一致,其RSD分别为4.8%和1.9%,说明该试验方法重复性较好;对添加植物甾醇酯前后的油样进行甾醇含量测定,测出的含量基本与添加甾醇后的预算结果相吻合,说明该法能较准确地测定植物油中甾醇含量。 

食品工业，2018（6）：253-256

 

近红外漫反射光谱技术对小米产地的快速检测

钱丽丽，宋雪健，类彦波，等

      实现对小米产地溯源的快速检测,保护优质小米的品牌效益,维护消费者的合法权益,采用近红外漫反射光谱技术结合化学计量学,对来自肇源及肇州两地区的144份小米样品进行产地溯源研究。结果表明,采用因子化法建立的鉴别分析模型对肇源及肇州地区的小米样品鉴别正确率均为100%;采用欧氏距离法建立的聚类分析模型对两地区小米样品的鉴别正确率分别为95.65%和100%;采用偏最小二乘法建立的定量分析模型对两地区小米样品的鉴别正确率分别为95.65%和91.67%。由此可知,近红外漫反射光谱法是一种快速、高效、无损的小米产地溯源判别技术。

食品工业，2018（6）：257-261

 

稻谷脂肪酸测定结果不确定度评定

周维斌

      为满足2016年《检验检测资质认定评审准则》的要求,按GB 20569-2006《稻谷储存品质判定规则》,对粮油质量及储存品质检验中较为重要的稻谷(试样三级)脂肪酸值指标进行测定,从而评定其不确定度。

现代食品，2018（13）：85-88

 

HPLC法测定糕点类食品中的8种常用防腐剂

金悦敏，胡国华

      建立HPLC法测定糕点类食品中的苯甲酸、山梨酸、脱氢乙酸、纳他霉素、羟苯甲酯、羟苯乙酯、羟苯丙酯和羟苯丁酯。采用Waters Sunfire C18色谱柱,采用梯度洗脱,UV-VIS检测器检测,外标法定量分析。结果表明,8种常用防腐剂质量浓度在0.25μg/m L范围内线性关系良好,相关系数r2均大于0.999;检出限为0.050.13 mg/kg;样品加标回收率为90.6%100.8%;精密度结果的相对偏差为0.46%2.62%（n=6）;重复性结果的相对偏差为1.22%3.06%（n=6）。试验证明该方法具有操作简单、准确度高、灵敏度高等优点。

食品工业，2018（6）：270-273

 

酶解法检测淀粉糊化度的方法优化

刘流，周小波

      淀粉糊化度是淀粉类食品和饲料的重要品质参数。在食品和饲料行业中,淀粉糊化度的检测常用酶解法。传统的酶解法用的是复合淀粉酶,本实验将复合淀粉酶与单一酶β-淀粉酶的检测结果进行比较。结果表明,采用β-淀粉酶的结果更准确,且成本也更低廉。

现代食品，2018（13）：164-166

 

臭氧降解玉米赤霉烯酮及其降解产物细胞毒性

王轶凡，孙秀兰，张银志，丁小霞

      臭氧处理玉米赤霉烯酮标准溶液后,产生了4种降解产物,其质荷比分别是335.184 1、351.190 7、321.186 8和367.175 3。应用CCK-8法研究细胞生长抑制率发现,玉米赤霉烯酮经臭氧处理后,肝癌细胞的增殖抑制率明显下降,但玉米赤霉烯酮降解产物对肝癌细胞生长仍存在抑制。作者通过超高效液相色谱串联质谱建立了一种在臭氧处理玉米赤霉烯酮过程中,同时检测玉米赤霉烯酮及其两种主要降解产物的方法。该方法在臭氧处理玉米赤霉烯酮污染的玉米粉中,能够检测出与臭氧处理玉米赤霉烯酮标准溶液时相同的两种主要降解产物,并在90 min臭氧处理后,玉米赤霉烯酮质量分数减少95.1%。

食品与生物技术学报，2018（4）：369-374

 

微波消解-石墨炉原子吸收法对大米中铅镉的测定

方宏兵，王德强

      选取微波消解-石墨炉原子吸收法测定大米中含有的铅镉量。方法:经微波消解预处理的样品,在石墨炉原子吸收法的使用下测定含有的铅镉量。结果:大米中含有0.080 mg/kg的铅和0.092 mg/kg的镉,加标回收率98%～101%,相对标准偏差未超过2.5%,该方法有较佳的精密度、准确度。结论:在测定大米中含有的铅镉量时,选用微波消解-石墨炉原子吸收法能得到准确、可靠的结果,十分适用。

现代食品，2018（12）：120-121

 

粮食储藏标准体系发展现状的研究

罗广彬

      在粮食生产流通期间,粮食储藏为一项关键环节,对于粮食的安全稳定形成重要保障,在此期间,需要科学的粮食储藏标准体系对粮食储藏进行指导。本文对粮食储藏标准体系的发展情况进行分析和展望。

现代食品，2018（12）：120-121

 

北京市售大米重金属含量监测及膳食风险评估

魏军晓，耿元波，岑况

      监测市售大米重金属含量,为北京市食品安全风险评估提供参考和数据支撑,采集了市售大米样品537件,分析其9种重金属(Cd、Cr、Cu、Fe、Mn、Ni、Pb、Sr和Zn)含量。采用内梅罗综合污染指数法评价市售大米的重金属污染水平,采用健康风险评价模型进行食用安全评估。结果如下:大米Cd、Cr、Cu、Fe、Mn、Ni、Pb、Sr和Zn含量平均值分别为0.02、0.02、2.27、2.63、9.10、0.15、0.07、0.17和14.27 mg/kg。大米重金属污染程度依次为:Pb>Zn>Ni>Cu>Cd>Cr,其风险等级依次为:Cu>Zn>Cd>Pb>Cr>Ni。结果表明,大米重金属的内梅罗综合污染指数较低,表明当前北京市售大米整体状况较好、处于安全水平;大米重金属对儿童的THQ贡献率高于成人,相关部门应加强有毒重金属监督与相应膳食指导。

现代食品科技，2018（6）：267-273

 

Proteomic analysis of the impacts of powdery mildew on wheat grain

Jie Li, Xinhao Liu, Xiwen Yang, Yongchun Li, et al

      Powdery mildew of wheat is one of the major foliar diseases, causing significant yield loss and flour quality change. In this study, grain protein and starch response to powdery mildew infection were investigated. Total protein, glutenin and gliadin exhibited a greater increase in grains from infected wheat, while the content of total starch and amylopectin was decreased. Comparative proteomic analysis demonstrated that the overabundant protein synthesis-related proteins might facilitate the accumulation of storage proteins in grains from infected plants. The significant increase in triticin, serpin and HMW-GS in grains from infected wheat might relate to the superior gluten quality. In addition, overabundant carbohydrate metabolism-related proteins in grains from infected wheat were conducive to the depletion of starch, whereas the decreased abundance of ADP glucose pyrophosphorylase might be related to the deficiency of starch synthesis. These results provide a deeper understanding on the change of wheat quality under powdery mildew infection.

Food chemistry，2018，261（9）: 30-35

 

Rapid Prediction of Low (<1%) trans Fat Content in Edible Oils and Fast Food Lipid Extracts by Infrared Spectroscopy and Partial Least Squares Regression

Sanjeewa R. Karunathilaka，Samantha Farris，Magdi M. Mossoba

      The United States Food and Drug Administration (FDA) ruled that partially hydrogenated oils (PHO), the major dietary source of industrially produced trans fat (TF), were no longer “generally recognized as safe (GRAS)” for any use in human food. Consequently, the objective of this study was to develop a rapid screening procedure using attenuated total reflection Fourier‐transform infrared (ATR‐FTIR) spectroscopy in conjunction with partial least squares regression (PLSR) for the quantitative and accurate prediction of low concentrations of trans fatty acid (TFAs) (<1% of total fatty acids (FAs)). Broad‐based calibration models were developed for a combined set of samples consisting of edible oils and fast food lipid extracts. Predicted concentrations of TFAs in the two matrices showed good correlation with the primary reference data generated by gas chromatography (GC) (R2 > 0.99) and high accuracy as evidenced by low root‐mean‐square error of cross‐validation (RMSECV) values. The lowest TFA concentration, determined by GC to be 0.13% of total FAs, was accurately predicted by ATR‐FTIR/PLSR as 0.18% of total FAs. This simple, rapid ATR‐FTIR/PLSR methodology has the potential for use as a screening alternative to conventional gas chromatographic methods for predicting the TFA content of edible oils and food lipid extracts for regulatory purposes and quality control of raw material and processed food.

Journal of food science，2018，83（8）: 2101-2108

 

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

Casiane Salete Tibola，Martha Zavariz de Miranda，Flávia Fernandes Paiva，et al

      Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium‐damaged kernels to produce different levels of deoxynivalenol (DON), ranging from <500 to >5,000 μg/kg.Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg).The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products.These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

Cereal chemistry，2018,95（5）:660-665

 

Identification of rice varieties and determination of their geographical origin in China using Raman spectroscopy

Ling Zhu, Juan Sun, Gangcheng Wu, Yanan Wang,et al

      The processing and quality properties of rice are significantly influenced by its variety and region of origin. However, discriminating between varieties and geographic regions is an urgent but difficult and time-consuming endeavor in China. In this study, an effective and reliable identification method was established by combining Raman spectroscopy (RS) with multivariate data analysis methods. Numerous RS spectra were collected, and the sensitive fundamental vibrations of less polar groups and bonds in rice were analyzed. Principal component analysis (PCA) was used for preliminary identification. Subsequently, different modeling methods were compared and seemed to reliably identify rice types, varieties, and region of origin, with accuracies of between 80 and 100%. As a result, a soft independent modeling of class analogy (SIMCA) model was shown to be the superior model for rice identification. The SIMCA model can deliver high precision detection of adulterated rice (i.e., rice of high quality blended with rice of inferior quality), and this study lays the foundations for an advanced rice quality identification technology system.

Journal of Cereal Science，2018（7）:175-182