水酶法提取杨梅核仁油的工艺优化
作者：
黄亚芳;李罗明;李俊杰;李珂
期刊：
食品科学 ,2016年37(12):65-70 ISSN：1002-6630
通讯作者：
Li, Ke(leeke14@163.com)
作者机构：
[李罗明; 李珂; 李俊杰; 黄亚芳] Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
响应面法;水酶法;杨梅核仁油;得油率;脂肪酸
摘要：
通过响应面法分析和全因子试验设计,探究单一酶和复合酶用于水酶法提取杨梅核仁油的效果,优选确定水酶法提取杨梅核仁油的酶制剂为纤维素酶。采用正交试验对酶法水解提取杨梅核仁油的工艺进行优化,获得其最佳工艺条件为纤维素酶添加量2%、酶解温度50 ℃、pH 4.8、酶解时间2.5 h、料液比1∶4(g/mL),该条件下的得油率为33.95%,提取率为50.67%。采用气相色谱法对杨梅核仁油的脂肪酸组成进行了分析,结果表明:木洞杨梅核仁油富含不饱和脂肪酸,高达87.22%,其中油酸含量达50.31%,亚油酸含量达到36.64%,亚麻酸含量为0.27%。
语种：
中文
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Electrochemical Immunosensor Based on the Chitosan-Magnetic Nanoparticles for Detection of Tetracycline
作者：
Liu, Xia* ;Zheng, Shu;Hu, Yuxin;Li, Zongjun;Luo, Fang;...
期刊：
Food Analytical Methods ,2016年9(10):2972-2978 ISSN：1936-9751
通讯作者：
Liu, Xia
作者机构：
[He, Zao; Li, Zongjun; Hu, Yuxin; Luo, Fang; Liu, Xia; Zheng, Shu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[He, Zao; Li, Zongjun; Hu, Yuxin; Luo, Fang; Liu, Xia; Zheng, Shu] Hunan Coinnovat Ctr Utilizat Bot Funct Ingredien, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Liu, Xia] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Hunan Coinnovat Ctr Utilizat Bot Funct Ingredien, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
Electrochemical immunosensor;Chitosan;Fe3O4 magnetic nanoparticle;Tetracycline
摘要：
In this paper, a low-cost, simple, and highly sensitive electrochemical immunosensor was fabricated for the tetracycline detection based on gold electrode-modified carboxyl-Fe3O4 nanoparticle (MNPs) by chitosan (CS) as linker. The anti-tetracycline monoclonal antibody (Ab) was immobilized on the modified electrode surface. The binding of tetracycline to Ab was analyzed by differential pulse voltammetry. Here, MNPs were used as the signal amplifier to improve the sensitivity of the immunosensor. The stepwise assembly process of the electrochemical immunosensor was characterized by cyclic voltammetry and electrochemical impedance spectroscopy. Under the optimum operating conditions, the fabricated immunosensor showed a linear current response to the target concentration in the range from 0.08 to 1ng/mL with a lower detection limit of 0.0321ng/mL (S/N = 3). It was successfully applied to the detection of tetracycline in milk. Enzyme-linked immunoassay analysis was also conducted to detect tetracycline in the same samples for demonstrating the applicability of the electrochemical immunosensor. © 2016, Springer Science+Business Media New York.
语种：
英文
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Role of the ubiquitin-proteasome pathway on proteolytic activity in postmortem proteolysis and tenderisation of sheep skeletal muscle
作者：
Liu, Yue;Du, Manting;Li, Xin;Chen, Li;Shen, Qingwu;...
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ,2016年51(11):2353-2359 ISSN：0950-5423
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Zhang, Dequan; Liu, Yue; Chen, Li; Li, Xin] Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;[Tian, Jianwen; Liu, Yue] Ningxia Univ, Sch Agr, Ningxia 750021, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China.
关键词：
Proteasome;sheep;skeletal muscle;tenderisation;ubiquitin
摘要：
The objective of this study was to investigate the effects of ubiquitin-proteasome pathway on meat tenderisation. The sheep muscle longissimus lumborum was injected with or without PYR-41 (inhibitor of ubiquitination) or MG-132 (inhibitor of proteasome). Muscle samples were collected at 6, 15, 24 and 48h after injection. Myofibrillar protein degradation, muscle ultrastructure and sarcomere length were determined. Results showed that inhibition of proteasome or ubiquitination affected sarcomere length at 48h after treatments. Destruction of muscle ultrastructure in both treatments was reduced when compared to control. Inhibition of proteasome produced different fragments of myofibrillar proteins in comparison with control at 48h. In conclusion, ubiquitin-proteasome plays a role in postmortem proteolysis and might contribute to meat tenderisation.
语种：
英文
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Electrochemical Sensor based on Imprinted Sol-Gel Polymer on Au NPs-MWCNTs-CS Modified Electrode for the Determination of Acrylamide
作者：
Liu, Xia* ;Mao, Lu-Gang;Wang, Yuan-Liang;Shi, Xing-Bo;Liu, Yan;...
期刊：
Food Analytical Methods ,2016年9(1):114-121 ISSN：1936-9751
通讯作者：
Liu, Xia
作者机构：
[Shi, Xing-Bo; Liu, Yan; Wang, Yuan-Liang; He, Zao; Mao, Lu-Gang; Yang, Yang; Liu, Xia] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Liu, Xia] H;Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
Electrochemical sensor;Acrylamide;Gold nanoparticles;Chitosan;Multiwalled carbon nanotubes;Sol-gel molecularly imprinted
摘要：
A sensitive molecularly imprinted electrochemical sensor was successfully constructed for the detection of acrylamide (AM). It is based on a glassy carbon electrode modified with a composites prepared from gold nanoparticles, multiwalled carbon nanotubes, and chitosan along with a sol-gel-based molecularly imprinted polymer (MIP) film. The latter was prepared using AM as the template molecule, 3-aminopropyltrimethoxysilane as the functional monomer, and tetraethoxysilane as the cross-linker. The MIP sensor showed a linear current response to the target AM concentration in the range from 0.05 to 5μgmL−1 at a working voltage of 0–0.4V with a lower detection limit of 0.028μgmL−1 (S/N = 3). It was successfully applied to the detection of AM in potato chips. HPLC analysis was also conducted to detect AM in the same samples to demonstrate the applicability of the electrochemical MIP sensor. © 2015, Springer Science+Business Media New York.
语种：
英文
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Preparation of monomeric anthocyanins from vitis davidii foex by semi-preparative HPLC
作者：
王维茜;邓洁红;刘永红
期刊：
食品科学 ,2016年37(18):71-76 ISSN：1002-6630
通讯作者：
Deng, Jiehong(hongjiedeng@163.com)
作者机构：
[邓洁红; 王维茜] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[刘永红] Hunan Biological and Electromechanical Polytechnic, Changsha, 410127, China
关键词：
刺葡萄;锦葵素;半制备液相色谱;超高效液相色谱-四极杆飞行时间质谱
摘要：
经大孔吸附树脂HP-20纯化刺葡萄花色苷的粗提物后,以半制备型高效液相色谱法分离得到高纯度的刺葡萄花色苷单体。以XCharge C_(18)柱(20 mm×250 mm,10 μm)制备柱,考察梯度洗脱条件、流动相流速、进样量对刺葡萄花色苷分离的影响,确定了最佳制备条件为甲醇-3%甲酸溶液流动相梯度洗脱、流速15 mL/min、进样量1.2 mL,实现了2种主要花色苷单体的分离及制备。经超高效液相色谱-四极杆飞行时间质谱鉴定,2种花色苷单体分别是锦葵素-3,5-O-双葡萄糖苷和锦葵素-3,5-O-双葡萄糖苷-香豆酰,产品纯度分别达到了99.54%和98.28%。方法具有简单易行、经济快速、易于放大等特点,适用于刺葡萄花色苷标准品的大规模制备。
语种：
中文
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免疫磁纳米粒子对肠炎沙门氏菌的富集分离
作者：
胡雨欣;郑舒;何早;罗芳;刘霞
期刊：
食品科学 ,2016年37(13):162-167 ISSN：1002-6630
通讯作者：
Liu, Xia(liuxiaspr@aliyun.com)
作者机构：
[罗芳; 胡雨欣; 何早; 郑舒; 刘霞] Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
免疫磁纳米粒子;肠炎沙门氏菌;富集分离
摘要：
采用化学共沉淀法制备了羧基化磁纳米粒子,分别对磁纳米粒子-沙门氏菌多克隆抗体复合物(免疫磁纳米粒子)的偶合条件和免疫磁纳米粒子富集分离肠炎沙门氏菌的条件进行了优化,为肠炎沙门氏菌的富集分离和检测提供一种更为快捷、高效的方法。结果表明,当51.7 μg/mL羧基化磁纳米粒子与碳二亚胺/N-羟基丁二酰亚胺(0.4 mol/L/0.1 mol/L)、1.0 mg/mL的多克隆抗体的体积比为1∶2∶2时,37 ℃水浴加热40 min,两者的偶合效果最佳。应用上述优化条件制备的免疫磁纳米粒子吸附10~4 CFU/mL肠炎沙门氏菌,当两者的体积比为4∶5,孵育时间为40 min时,免疫磁纳米粒子对肠炎沙门氏菌的吸附效率可达到94.36%。
语种：
中文
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响应面试验优化纤维素酶辅助提取莲子钻芯粉中甲基莲心碱工艺
作者：
任美;夏延斌;王亮亮
期刊：
食品科学 ,2016年37(10):105-110 ISSN：1002-6630
通讯作者：
Xia, Yanbin(xy520523@aliyun.com)
作者机构：
[夏延斌; 任美] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[王亮亮] Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, 410111, China
关键词：
莲子钻芯粉;甲基莲心碱;纤维素酶;响应面
摘要：
以莲子钻芯粉为原料,采用纤维素酶辅助提取莲子钻芯粉中的甲基莲心碱,在单因素试验的基础上,选择加酶量、酶解温度、酶解时间、酶解pH值为自变量,以甲基莲心碱提取量为响应值,通过Box-Behnken响应面设计优选最佳工艺条件。结果表明:采用纤维素酶辅助提取莲子钻芯粉中甲基莲心碱,最佳提取工艺条件为加酶量3.1%(质量分数)、酶解时间1.7 h、酶解pH 4.8、酶解温度50 ℃。该工艺条件下得到的甲基莲心碱提取量为(7.02±0.22)mg/g,高于传统乙醇法(4.03±0.17)mg/g,提取量提高了71.9%。采用纤维素酶辅助提取法操作简单,条件温和,有效地提高了莲子钻芯粉的利用率。
语种：
中文
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Profiling of polyphenolics, nutrients and antioxidant potential of germplasm’s leaves from seven cultivars of Moringa oleifera Lam.
作者：
Nouman, Wasif* ;Anwar, Farooq;Gull, Tehseen;Newton, Amaglo;Rosa, Eduardo;...
期刊：
Industrial Crops and Products ,2016年83:166-176 ISSN：0926-6690
通讯作者：
Nouman, Wasif
作者机构：
[Nouman, Wasif] Bahauddin Zakariya Univ, Dept Forestry & Range Management, Multan, Pakistan.;[Anwar, Farooq] Prince Sattam bin Abdulaziz Univ, Dept Pharmaceut Chem, Al Kharj 11942, Saudi Arabia.;[Anwar, Farooq] Univ Sargodha, Dept Chem, Sargodha, Pakistan.;[Gull, Tehseen] Women Univ, Dept Chem & Biochem, Multan, Pakistan.;[Newton, Amaglo] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
通讯机构：
[Nouman, Wasif] B;Bahauddin Zakariya Univ, Dept Forestry & Range Management, Multan, Pakistan.
关键词：
Antioxidant activity;Crude protein;HPLC-DAD-ESI-MSn;Mineral-nutrients;Moringa oleifera L.;Phenolic compounds
摘要：
This work compares the polyphenolics composition, antioxidant activity and contents of selected nutrients in the leaves from seven cultivars of Moringa oleifera ('Tumu', 'Sunyaw', 'Kumasi', 'Techiman', 'China', 'Pakistan Black', and 'Pakistan White') representing the variety in Pakistan. Both the non-enzymatic (DPPH free radical and linoleic acid peroxidation inhibition assays) and enzymatic (superoxide dismutase, peroxidase, and catalase activities) antioxidant capacity was appraised. Regarding,the nutritional value, in terms of protein and minerals contents, minor differences were recorded among cultivars. HPLC-PDA-ESI-MSn analysis of the hydro-methanolic extracts of Moringa leaves revealed a wide range of phenolics, highlighting their content in kaempferol derivatives, caffeoylquinic acid, and feruloylquinic acid. The antioxidant capacity of the tested leaves was correlated with the individual phenolics composition in order to identify which compounds were responsible for this beneficial power. The varying (p < 0.05) concentration of phenolics together with the antioxidant capacity of the tested leaves established 'Pakistan Black' and 'Techiman' as the most nutritive cultivar among others to be grown in the local area. Moreover, these data support the relevance of genetic variability of Moringa for determining the aptitude as a source of beneficial phenolics and nutrients, allowing to identify the optima cultivars to be grown in southern Asia. (c) 2015 Elsevier B.V. All rights reserved.
语种：
英文
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Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits
作者：
Wang, Zhenyu;He, Fan;Rao, Weili;Ni, Na;Shen, Qingwu;...
期刊：
Food Science and Biotechnology ,2016年25(2):425-431 ISSN：1226-7708
通讯作者：
Zhang, Dequan
作者机构：
[Zhang, Dequan; Ni, Na; He, Fan; Rao, Weili; Wang, Zhenyu] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
关键词：
goat;drip loss;metabolic enzyme;stress response factor;structural protein
摘要：
Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
语种：
英文
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Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting
作者：
Zhang, Caixia;Wang, Zhenyu;Li, Zheng;Shen, Qingwu;Chen, Lijuan;...
期刊：
Food Science and Biotechnology ,2016年25(4):993-1001 ISSN：1226-7708
通讯作者：
Zhang, Dequan
作者机构：
[Li, Zheng; Zhang, Dequan; Zhang, Caixia; Chen, Lijuan; Wang, Zhenyu; Gao, Lingling] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
关键词：
protein phosphorylation;salting;protein degradation;glycolysis
摘要：
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillar proteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effect on phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein were identified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogen phosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxide dismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus, salting may influence meat quality through protein phosphorylation, which regulates protein degradation and glycolysis. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
语种：
英文
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Comparison of digestate from solid anaerobic digesters and dewatered effluent from liquid anaerobic digesters as inocula for solid state anaerobic digestion of yard trimmings
作者：
Xu, Fuqing;Wang, Feng;Lin, Long;Li, Yebo*
期刊：
Bioresource Technology ,2016年200:753-760 ISSN：0960-8524
通讯作者：
Li, Yebo
作者机构：
[Li, Yebo; Lin, Long; Xu, Fuqing; Wang, Feng] Ohio State Univ, Ohio Agr Res & Dev Ctr, Dept Food Agr & Biol Engn, Wooster, OH 44691 USA.;[Wang, Feng] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Lin, Long] Ohio State Univ, Environm Sci Grad Program, Columbus, OH 43210 USA.;[Li, Yebo] Ohio State Univ, Ohio Agr Res & Dev Ctr, Dept Food Agr & Biol Engn, 1680 Madison Ave, Wooster, OH 44691 USA.
通讯机构：
[Li, Yebo] O;Ohio State Univ, Ohio Agr Res & Dev Ctr, Dept Food Agr & Biol Engn, 1680 Madison Ave, Wooster, OH 44691 USA.
关键词：
Biogas;Inoculation;Lignocellulosic biomass;Methane;Total solids content
摘要：
To select a proper inoculum for the solid state anaerobic digestion (SS-AD) of yard trimmings, digestate from solid anaerobic digesters and dewatered effluent from liquid anaerobic digesters were compared at substrate-to-inoculum (S/I) ratios from 0.2 to 2 (dry basis), and total solids (TS) contents from 20% to 35%. The highest methane yield of around 244L/kg VSfeed was obtained at an S/I ratio of 0.2 and TS content of 20% for both types of inoculum. The highest volumetric methane productivity was obtained with dewatered effluent at an S/I ratio of 0.6 and TS content of 24%. The two types of inoculum were found comparable regarding methane yields and volumetric methane productivities at each S/I ratio, while using dewatered effluent as inoculum reduced the startup time. An S/I ratio of 1 was determined to be a critical level and should be set as the upper limit for mesophilic SS-AD of yard trimmings. © 2015 Elsevier Ltd.
语种：
英文
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大孔吸附树脂-聚酰胺联用纯化茅岩莓总黄酮工艺优化
作者：
金慧鸣;郭红英;谭兴和;刘梦浩;王锋;...
期刊：
食品科学 ,2016年37(12):13-18 ISSN：1002-6630
通讯作者：
Tan, Xinghe(xinghetan@163.com)
作者机构：
[郭红英; 刘梦浩; 蔡文; 张喻; 金慧鸣; 王锋; 邓洁红; 谭兴和] Key Laboratory for Food Science and Bio-Technology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
茅岩莓;总黄酮;大孔吸附树脂;聚酰胺;纯化
摘要：
为纯化茅岩莓总黄酮,先用HPD-100型大孔吸附树脂(macroporous adsorption resin,MAR)层析柱进行初步纯化,再用聚酰胺(polyamide,PA)层析柱进行第2次纯化,得到的HPD-100型MAR最适宜吸附工艺参数为上样液总黄酮质量浓度6 mg/mL、上样流速1 mL/min、上样液体积130 mL,在此条件下吸附率为97.14%;最适宜解吸工艺参数为洗脱液乙醇体积分数70%、洗脱流速1 mL/min、洗脱液体积40 mL,在此条件下解吸率为94.10%。经HPD-100型MAR纯化后的总黄酮纯度从55.00%提高到了72.25%。PA的最适宜吸附工艺参数为上样液总黄酮质量浓度6 mg/mL、上样流速2 mL/min,在此条件下吸附率为99.57%;最适宜解吸工艺参数为洗脱液乙醇体积分数70%、洗脱流速1 mL/min、洗脱液体积55 mL,在此条件下解吸率为76.50%。经PA纯化后总黄酮纯度从72.25%提高到了80.75%。该方法为茅岩莓黄酮的纯化提供了一种更高效的方法,具有良好的应用前景。
语种：
中文
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发酵肉制品功能性发酵剂研究现状
作者：
龙强;聂乾忠;刘成国
期刊：
食品科学 ,2016年37(17):263-269 ISSN：1002-6630
通讯作者：
Nie, Qianzhong(ndnieqianzhong@126.com)
作者机构：
[聂乾忠; 龙强; 刘成国] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
发酵肉制品;发酵剂;功能性;风味
摘要：
功能性发酵剂具备产良好风味、促进安全或益生性等优势,在弥补工业化、健康化发酵肉制品风味缺陷上具有巨大潜力,且对致病菌、生物胺等潜在安全风险的控制具有重要作用,甚至还可给产品带来益生特性。本文着重从风味、安全性、益生性角度对功能性发酵剂研究现状进行分类概述,并对其未来研究方向进行展望。
语种：
中文
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香菇中短波红外干燥工艺优化
作者：
郭玲玲;周林燕;毕金峰;邓放明;易建勇;...
期刊：
食品科学 ,2016年37(6):44-51 ISSN：1002-6630
通讯作者：
Deng, Fangming(fmdenghnan@sina.com)
作者机构：
湖南农业大学食品科技学院, 农业部农产品加工重点实验室, 湖南, 长沙, 410128;中国农业科学院农产品加工研究所, 农业部农产品加工重点实验室, 北京, 100193;湖南农业大学食品科技学院, 湖南, 长沙, 410128;[郭玲玲] 湖南农业大学食品科技学院, 农业部农产品加工重点实验室, 湖南, 长沙, 410128;[周林燕; 毕金峰; 易建勇; 陈芹芹] 中国农业科学院农产品加工研究所, 农业部农产品加工重点实验室, 北京, 100193
会议名称：
中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛
会议时间：
2015-10-21
会议地点：
大连
会议主办单位：
中国食品科学技术学会
会议论文集名称：
中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛论文集
关键词：
香菇;红外干燥;响应面法;氨基酸;总糖
摘要：
以香菇为原料,采用响应面法优化香菇中短波红外干燥工艺。在单因素试验基础上,根据Box-Behnken试验设计原理,选取干燥温度、切片厚度和辐照距离进行三因素三水平试验,分析干燥温度、切片厚度和辐照距离对香菇片色泽L、复水性、硬度、氨基酸及总糖含量的影响及因素间交互作用对指标的影响,并建立各指标的二次回归方程,确定中短波红外干燥香菇片的最佳工艺条件。结果表明:干燥温度是影响香菇干燥品质的主要因素,随着温度的升高香菇色泽L、复水比、硬度、氨基酸及总糖含量下降;其次是切片厚度,随着切片厚度增加香菇色泽L、复水比、总糖含量减少,而氨基酸含量先增后减。干燥香菇的最佳工艺条件为:干燥温度55 ℃、切片厚度4.5 mm、辐照距离120 mm。在此条件下得到香菇色泽L为58.56、复水比为5.32、硬度为495.63 g、氨基酸含量为818.12 mg/100 g、总糖含量为281.37 mg/g,与理论预测值无显著性差异。
语种：
中文
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湘西香醋对秀丽隐杆线虫体内抗氧化作用
作者：
黄润庭;李宗军;谭雅;杜莎;吴硕;...
期刊：
食品科学 ,2016年37(7):208-212 ISSN：1002-6630
通讯作者：
Li, Zongjun(hnlizongjun@163.com)
作者机构：
[伍婧; 李宗军; 吴硕; 黄润庭; 谭雅; 杜莎] Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
醋;秀丽隐杆线虫;活性氧;抗氧化酶;细胞凋亡
摘要：
本研究对秀丽隐杆线虫分别饲喂配制白醋、酿造白醋、发酵1 a香醋以及湘西原香醋,通过测定其体内活性氧(reactive oxygen species,ROS)含量,谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)、超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)活力以及细胞凋亡相关蛋白表达情况,对湘西香醋体内抗氧化作用进行评价。结果表明:湘西香醋具有明显抗氧化效果,与对照组相比,发酵1 a香醋组与湘西原香醋组秀丽隐杆线虫体内ROS含量明显降低(P<0.01),分别为对照组的24.03%、39.44%。3种抗氧化酶活力明显升高(P<0.01),湘西原香醋组秀丽隐杆线虫体内GSH-Px、SOD、CAT活力分别为对照组的2、1.3、 3倍。发酵1 a香醋组与湘西原香醋组秀丽隐杆线虫体内凋亡蛋白CED-3表达量明显降低,分别为对照组的53.42%、 73.39%,抗凋亡蛋白CED-9表达量显著升高,分别约为对照组的7倍和6倍(P<0.01)。湘西香醋在秀丽隐杆线虫体内具有较强抗氧化作用。
语种：
中文
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Spectral imaging superlocalization microscopy for quantum dots
作者：
Shi, Xingbo;Li, Minmin;Zhao, Wenfeng;Liang, Aiye;Liu, Xiaojun;...
期刊：
Sensors and Actuators B-Chemical ,2015年207(Part A):308-312 ISSN：0925-4005
通讯作者：
Gai, Hongwei
作者机构：
[Shi, Xingbo] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Zhao, Wenfeng; Gai, Hongwei; Liu, Xiaojun; Li, Minmin] Jiangsu Normal Univ, Sch Chem & Chem Engn, Xuzhou 221116, Peoples R China.;[Liang, Aiye] Charleston Southern Univ, Dept Phys Sci, N Charleston, SC USA.;[Gai, Hongwei] Jiangsu Normal Univ, Sch Chem & Engn, Xuzhou 221116, Peoples R China.
通讯机构：
[Gai, Hongwei] J;Jiangsu Normal Univ, Sch Chem & Engn, Xuzhou 221116, Peoples R China.
关键词：
Super-resolution microscope;Single molecule;Spectral imaging;Quantum dot
摘要：
Super-resolution imaging at single-molecule level distinguishes each molecule within a diffraction-limited volume and precisely localizes its centroids. The foregoing can be achieved by monitoring the spectral blue shift of each quantum dot (QD) with a less than 50 nm-long DNA ruler under a spectral imaging microscope. The presence of two QDs can be revealed based on the fact that two similar-sized (color) QDs asynchronously blue shift and randomly blink. The centroid of a QD is easily simulated when only one QD is "on." After the centroids of both QDs are fitted, the distance between the two QDs is determined by the spacing of DNA. The distances between two QDs were measured using three different lengths of DNA rulers (15 bp, 30 bp, and 45 bp). The measured distances agree well with the calculated ones, which demonstrate the feasibility of the approach. (C) 2014 Elsevier B.V. All rights reserved.
语种：
英文
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Effects of hot air and far-infrared drying temperatures on quality of bitter gourd (momordica charantia L.) powder
作者：
朱香燕;张珺;何义雁;邓放明
期刊：
现代食品科技 ,2015年31(7):265-269 and 325 ISSN：1673-9078
通讯作者：
Deng, Fang-Ming
作者机构：
[何义雁; 张珺; 朱香燕; 邓放明] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
通讯机构：
Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
关键词：
苦瓜粉;热风干燥;远红外干燥;品质
摘要：
本研究以新鲜苦瓜为原料,分别采用热风与远红外两种干燥方法在不同温度条件下(40℃、50℃、60℃、70℃、80℃)制备苦瓜全粉,比较了两种不同干燥方法对苦瓜的干燥特性、色泽、Vc含量及保留率、皂苷含量等品质指标的影响。结果表明:热风干燥与远红外干燥的苦瓜全粉品质随温度的改变而呈规律性变化,随温度的升高,干基含水量下降速度加快,干燥时长缩短;与新鲜苦瓜相比,制得的苦瓜全粉色泽随温度升高L值(明度)与b值(+黄,-蓝)变小,a值(+红,-绿)变大;Vc含量及保留率也随温度的升高而呈现先升后降的趋势,并在60℃达到峰值;皂苷含量随温度升高而降低。同一温度条件下,热风干燥效果明显优于远红外干燥。综合比较,热风干燥60℃条件下,干燥时间短,能耗损失低,苦瓜全粉色泽呈现好;Vc含量为63.42 mg/100 g,且保留率高达69.31%,皂苷含量为1.74%。
语种：
中文
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Effect of metal salts on the immersion method for the preparation of preserved eggs
作者：
刘焱;刘伦伦;周赞;罗灿
期刊：
现代食品科技 ,2015年31(2):196-204 and 231 ISSN：1673-9078
作者机构：
[刘焱; 周赞; 罗灿; 刘伦伦] College of Food Science and Technology, Hunan Agricultural University, Changsha, China;[刘焱] Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, China
关键词：
清料法;皮蛋;安全性能;感官品质;金属盐
摘要：
以鸭蛋为原料,通过比较不同金属盐清料法加工的皮蛋的安全性能和感官性质,研究了金属盐的种类和添加量对皮蛋品质的影响。试验结果表明：分别添加了Cu SO4、Cu SO4：Zn SO4=1：1和Zn SO4：Fe SO4=1：1腌制的皮蛋的感官品质都较好,评分分别为90.60±2.40、89.80±3.20、88.20±2.70;添加了Zn SO4溶液次之,感官评分为85.80±3.80;单独添加Fe SO4、Mg SO4盐腌制的皮蛋感官品质比较低;添加Cu SO4：Zn SO4=1：1的溶液腌制的皮蛋,锌铜的残留量（铜离子4.12±0.11 mg/kg,锌离子8.32±0.19 mg/kg）比显著低于分别添加锌盐（12.96±0.22 mg/kg）和铜盐（铜离子8.55±0.28 mg/kg）的低皮蛋（P〈0.05）;不同锌盐对皮蛋感官品质的影响有区别,用氧化锌生产的皮蛋锌的残留量（9.27±0.09 mg/kg）和感官评分显著低于其他锌盐腌制的皮蛋,综合考虑,Zn SO4是腌制皮蛋较适合的锌盐;添加Cu SO4或Cu SO4：Zn SO4=1：1生产的皮蛋,蛋黄的溏心指数较高（0.66、0.57）,皮蛋的弹性、硬度、咀嚼度较好,因此,从感官品质和金属的残留量两方面考虑,用Cu SO4和Zn SO4混合清料法腌制皮蛋比较好,而单独添加Fe SO4生产皮蛋明显不适合。
语种：
中文
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Aerobic plate count and bacterial diversity on the surface of eggshells
作者：
陈力力;杨伊磊;青文哲;刘焱;娄爱华
期刊：
现代食品科技 ,2015年31(10):74-79 ISSN：1673-9078
作者机构：
[刘焱; 陈力力; 杨伊磊; 娄爱华] College of Food Science and Technology Hunan Agricultural University, Changsha, China;[刘焱; 陈力力; 青文哲; 娄爱华] Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, China
关键词：
鸡蛋壳;菌落总数;细菌多样性
摘要：
采用GB 4789.2-2010菌落总数计数及Miseq测序分析物种多样性及群落结构的方法,对蛋鸡场鸡蛋壳表面细菌数量及种群结构进行研究。结果检测8组样品的菌落总数为3.79±0.67~5.06±0.75 Log CFU/eggshell±SD;获得的163214条优化序列分属于变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)、放线菌门(Actinobacteria)、拟杆菌门(Bacteroidetes)、梭杆菌门(Fusobacteria)及蓝菌门(Cyanobacteria)。8组样品普遍存在假单胞菌属(Pseudomonas)、埃希氏-志贺氏菌属(Escherichia-Shigella)、泛菌属(Pantoea)、芽孢杆菌属(Bacillus)、肠球菌属(Enterococcus)细菌;而各样品分别以假单胞菌属(Pseudomonas)、埃希氏-志贺氏菌属(Escherichia-Shigella)、不动杆菌属(Acinetobacter)、芽孢杆菌属(Bacillus)、寡养单胞菌属(Stenotrophomonas)以及肠球菌属(Enterococcus)的相对丰度最大,依次为67.89%、36.15%、68.08%、40.12%、21.59%和26.98%。试验结果表明鸡蛋壳表面细菌数量大、种群多,不同样品间存在相似性差异。鸡蛋腐败变质可能与鸡蛋壳表面细菌种群有关,有待进一步研究。
语种：
中文
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Microbial transformation of polydatin by endophytic fungi isolated from Polygonum cuspidatum and antioxidant activity of the products
作者：
隆丽林;易有金;周金伟;程远渡;夏延斌
期刊：
现代食品科技 ,2015年31(5):76-83 and 162 ISSN：1673-9078
通讯作者：
Yi, You-Jin
作者机构：
[周金伟; 夏延斌; 隆丽林; 易有金; 程远渡] College of Food Science and Technology, Hunan Agriculture University, Changsha, China
通讯机构：
College of Food Science and Technology, Hunan Agriculture University, Changsha, China
关键词：
内生菌;虎杖苷;衍生物;转化;鉴定;抗氧化活性
摘要：
研究虎杖内生真菌对虎杖苷转化及转化产物抗氧化活性。采用薄层层析法筛选转化虎杖苷的内生真菌;通过形态学特征和ITS-5.8S r DNA基因序列分析对内生真菌进行鉴定;利用大孔吸附树脂、制备薄层色谱和高效液相色谱分离纯化生物转化产物;以VC、BHT、虎杖苷及5种虎杖苷衍生物为对照,对转化产物清除DPPH·自由基和OH·自由基的生物活性进行比较研究。经筛选发现其中l株内生真菌J3能转化虎杖苷形成转化产物。内生真菌J3 ITS-5.8S r DNA序列全长573bp,Gen Bank登录号KM 434883,确定为烟曲霉Aspergillus fumigatus。转化产物A-2在体外具有清除DPPH·自由基和OH·自由基的能力,且清除OH·自由基的能力高于底物虎杖苷,A-1在体外无清除DPPH·自由基和OH·自由基的能力。虎杖内生真菌Aspergillus fumigatus能对虎杖苷进行生物转化,形成具抗氧化活性的物质。
语种：
中文
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