通过对武昌鱼宰后4?℃冷藏条件下72?h内僵直指数、质构、pH值、持水力、白度、5'-三磷酸腺苷(5'-adenosine triphosphate,ATP)及其关联物含量的测定和分析,探究武昌鱼的品质变化规律.结果表明:武昌鱼宰后6?h的硬度、僵直指数明显高于其他时间点,之后开始下降;武昌鱼宰后pH值迅速下降,宰后6?h时降低至6.58±0.04,随后逐渐上升;武昌鱼的持水力先下降再升高;白度在宰后72?h时降低至38.02±0.23;宰后2?h时ATP含量最高,5'-一磷酸腺苷(5'-adenosine monophosphate,AMP)含量与ATP变化趋势相似,AMP在AMP脱氨酶的作用下降解产生5'-肌苷酸(5'-inosine monophosphate,IMP),宰后0～4?h内IMP含量上升,IMP经磷酸酶转化为肌苷和次黄嘌呤(hypoxanthine,Hx),从宰后36?h起Hx含量增加速率明显增大;宰后24?h内,K值保持在20％以内的一级鲜度范围,宰后24～72?h仍然保持在20％～40％的二级鲜度范围.

The aim of this study was to investigate the correlation between spiciness and saliva flow rate by measuring the saliva flow rate of subjects after consuming different concentrations of capsaicin solutions, and to establish a rapid method for determining the spiciness of foods. The physiological change caused by the increase of saliva secretion after eating spicy food was used as the influential indicators of spicy taste intensity. The salivary flow rate was calculated by the salivary secretion of the subjects, and the relationship between the spicy intensity and salivary flow rate was fitted. Based on the fitting model, a new grading system for rapid and accurate calibration of spiciness was constructed, and the model grading results were verified by sensory evaluation method. The results show that the intensity of spiciness significantly affects salivary flow rate (P<0.05), and the spiciness could be accurately and quickly graded by salivary flow rate. According to the salivary flow rate range, the spiciness was classified into 5 levels according to the salivary flow rate range: grade 1 slightly spicy [Scoville heat units (SHU)10~500 (inclusive)]: saliva flow rate (g/min) 0.496~1.395 (inclusive); grade 2 light spicy [SHU500~1000 (inclusive)]: saliva flow rate (g/min) 1.395~2.153 (inclusive); grade 3 medium spicy [SHU1000~1500 (inclusive)]: saliva flow rate (g/min) 2.153~2.749 (inclusive); grade 4 heavy spicy [SHU1500~3000 (inclusive)]: saliva flow rate (g/min) 2.749~3.569 (inclusive); grade 5 hot (SHU>3000): saliva flow rate (g/min)>3.569. By collecting the saliva secretion of 5~10 people after eating spicy food, the spiciness of the food tasted by the testers can be rated quickly by combining the quantitative relationship between spicy taste intensity and saliva flow rate; the saliva flow rate spiciness rating result is in the same spicy taste measurement level as the sensory rating result, which can basically reflect the real spiciness feeling of people after eating spicy food.

为探究壳聚糖、茶多酚、溶菌酶复合保鲜剂对团头鲂尸僵过程中(冷藏72 h)白度、质构、pH值、持水力、挥发性盐基氮(total volatile base nitrogen,TVB-N)、K值和菌落总数的影响,采用正交试验设置复合保鲜剂的配比,以K值和TVB-N为评价指标,确定最佳复配比.结果表明,团头鲂经2％壳聚糖、0.2％茶多酚、0.05％溶菌酶(均为质量分数)复合保鲜剂处理后,其白度、持水力均明显升高,pH值、TVB-N值和菌落总数的上升趋势较对照组更缓,宰后较佳食用时间延长了4 h左右.复合保鲜组的团头鲂在宰杀后48 h内保持一级鲜度,比对照组延长了12 h,且两试验组的团头鲂在72 h内均保持在二级鲜度.研究结果对团头鲂保鲜和加工具有重要意义,也为冷藏及运输过程中的品质管理提供了理论依据.

该文探讨了将课程思政融入食品原料学课程的教学设计,从重构教学目标、挖掘思政元素、改革教学方法三个方面提出课程思政教学改革的探索,希望构建新的课程思政教学模式,实现全方位立德树人的培养目标.

以41道典型川菜为研究对象,对这41道菜品中的酸味、甜味、咸味、鲜味、麻味、辣味和脂肪味进行了感官分析.结果表明,41道抽样川菜菜品中的咸味感官评分平均值最高,达(3.61±0.89)分,其次为鲜味,为(2.72±0.7)分;辣味(2.66±1.83)分;脂肪味(1.96±0.77)分;麻味(1.81±1.23)分;酸味(1.63±1.32)分;甜味得分最低,为(1.44±0.95)分.从所试的41道川菜17个味型的感官分析结果看,除了咸鲜味和家常味,红油味、蒜泥味和麻辣味,以及陈皮味和糊辣味的味感轮廓非常相近外,其余10个味型川菜的味感轮廓差异较大,反映出不同味型川菜的不同味感特点.动物类原料菜品和植物类原料菜品的味感轮廓较为接近,均以咸味强度最大,除了酸味以外,植物类菜品的其他6种味感强度均小于动物类原料菜品.

以41道典型川菜为研究对象,对这41道菜品中的总酸、蔗糖、氯化钠和谷氨酸钠含量进行了量化分析,并对其脂肪含量进行了测定.结果 表明,这41道川菜中总酸、蔗糖、氯化钠、谷氨酸钠和脂肪的平均含量分别为0.12,2.75,1.09,0.79,16.34 g/100 g.甜香味菜品中的这4种基本味感物质的总含量最高,达26.49 g/100 g,其次为怪味型、糖醋味、鱼香味、糊辣味、陈皮味和姜汁味菜品.动物类菜品的总酸含量和谷氨酸钠含量略高于植物类菜品,动物类菜品的蔗糖含量(3.22 g/100 g)明显高于植物类菜品(1.2 g/100 g),而动物类菜品的氯化钠含量(1.08 g/100 g)略低于植物类菜品(1.17 g/100 g).

Four natural sweeteners (sucrose, stevioside, maltose and xylitol) and six artificial sweeteners (acesulfame, sucralose, aspartame, cyclamate, saccharin and neotame) were used to study the effects of different sweeteners on the behavior and neurotransmitter release of mice with two-bottle preference experiments. The results showed that very significant preference behavior for 8% sucrose solution, 0.3% stevioside solution, 10 mM acesulfame, 10 mM sucralose and 10 mM aspartame solutions (p < 0.01) was observed on mice. Long-term exposure of sucrose solution and acesulfame solution can affect the behavioral indicators such as solution consumption, feed intake, body weight and the release of neurotransmitters in mice. The solution consumption and the release of neurotransmitters were significantly greater (p < 0.05) than that of the control group (water group), but there was no significant difference in feed intake. The acesulfame-A and acesulfame-B groups had no significant difference on the consumption of solution and feed intake, but there was significant difference in the release of neurotransmitters. The result also showed that different sweetener solutions with similar sweetness had the same effect on the neurotransmitters release, and it can be inferred that mice have an addictive behavioral characteristic to sucrose.

BACKGROUND: Male Kunming mice were divided into a normal diet group (control group) and a high-fat diet group (HF group) (185 g.kg(-1) protein, 600 g.kg(-1) fat and 205 g.kg(-1) carbohydrate). After 8 weeks' feeding, behavioral indicators and biochemical indicators in serum were determined. The double-bottle preference experiment was used to study the preferences of mice for five sweeteners. The monoamine neurotransmitter content, gene expression related to dopamine (DA), and opioid receptors were also determined. RESULTS: The body weight of the mice in the HF group increased significantly (P < 0.05) after 36 days compared with the control group. The feed intake of the HF group increased sharply in the first 12 days, and then it became basically unchanged. The preference of the HF group for all of the five sweeteners was highly significantly lower (P < 0.01) than that of the control group. Depression-related behavior was observed in the HF group mice. The triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDLC) content in the HF group were very much higher (P < 0.01) than those of the control group. The gene expression related to DA and opioid receptor in the HF group was significantly lower than that of the control group, except for preproenkephalin (PENK). CONCLUSIONS: In summary, this study suggested that a long-term high-fat diet could result in a decrease in the preference for sweeteners and could result in a state of reward hypofunction in mice. (c) 2020 Society of Chemical Industry

利用固相萃取技术对辣椒油中辣椒素类物质的提取分离工艺进行优化,并采用高效液相色谱对优化后的工艺进行辣椒素类物质回收率的检验.辣椒油制备的最佳料液比为1:4(g/g),通过对稀释剂体积、洗脱剂种类和洗脱剂体积3个因素进行单因素实验和正交实验,结果表明固相萃取提取分离辣椒油中辣椒素类物质的最佳条件为:稀释剂用量为2 mL,洗脱剂为90％甲醇-乙腈溶液,洗脱剂体积为4 mL,此时辣椒素类物质的提取量最多.用标品检验最佳条件下辣椒素类物质的回收率,为84.3％～98.6％,说明固相萃取提取辣椒油中辣椒素类物质的提取率高.日间精密度和日内精密度相对标准偏差为0.2％～3.2％,说明优化工艺精密度高、稳定性好.利用优化方法后的固相萃取法提取分离辣椒油中的辣椒素类物质,可以去除样品中的油脂,减少样品对色谱柱的污染,大大延长色谱柱的使用寿命.

The effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice was studied. The body weight, feed intake, sucrose solution consumption and brain monoamine neurotransmitters were determined after 34 days' intake of 1% and 8% sucrose solutions. The gene expression and protein levels related to dopamine and opioids were also determined. The results showed that the intake of 1% and 8% sucrose solution for 34 days did not cause significant changes in the weight development of both male and female mice. The preference for sucrose varies with sex. Both males and females had greater preference for the high concentration sucrose solution than the low concentration sucrose solution. The continuous intake of sucrose stimulated the release of monoamine neurotransmitters (DA, 5-HT, NE) in the brains of mice, and the reward effect of 8% sucrose solution is significantly higher than that of 1% sucrose solution. The sex of mice did not affect the release of neurotransmitters. The gene expressions of D1 and D2 were up-regulated in the 1% sucrose group of male mice, while the OPRM1 gene expression was down-regulated. The expression of these three genes in the 8% sucrose group of male mice was all down-regulated, while the gene expressions of D1 and D2 in the 1% and 8% sucrose group (p< 0.05) of female mice were both up-regulated.

从色谱条件的选择和优化混合酸法提取鸡肉和鸡汤中嘌呤两方面,建立了同时检测鸡肉和鸡汤中腺嘌呤、鸟嘌呤、次黄嘌呤和黄嘌呤的高效液相色谱检测方法.结果表明,使用Waters Atlantis dC18(4.6 mm×250 mm,5μm)色谱柱,流动相为7×10-3 mol/L的KH 2 PO 4-H 3 PO 4(pH为3.8),流速为1.0 mL/min,柱温为30℃,紫外检测器检测波长为254 nm,进样量为10μL时,4种嘌呤可以完全分开,峰形较好.经方法学验证,4种嘌呤的质量浓度和峰面积在0.5～300 mg/L线性范围内,线性关系良好,相关系数R在0.9998～0.9999之间,检出限在0.024～0.129 mg/L范围内,检测方法精密度RSD为0.4673％～0.8132％.正交实验优化混合酸提取鸡肉和鸡汤中嘌呤实验结果表明,三氟乙酸浓度为95％,在90℃下水解20 min时,鸡肉中总嘌呤的提取效果最好;三氟乙酸浓度为80％,在90℃下水解25 min时,鸡汤中总嘌呤的提取效果最好,样品处理重复性RSD在2.202％～7.293％之间,鸡肉样品平均加标回收率在91.6343％～95.9119％ 之间,鸡汤样品平均加标回收率在93.3189％～96.6424％之间,适用于检测鸡肉和鸡汤中4种嘌呤含量.

This study focused on the effect of short-term intake of sweeteners on feed intake, solution consumption and neurotransmitters release on mice. The results showed that the free drinking of 10 mM sucralose solution, 100 mM maltose solution, 3 mM saccharin solution and 3 g/L stevioside solution for 32 days will not affect the normal development of the body weight and feed intake of the mice. The consumption of maltose solution was significantly higher than that of the other sweeteners. The leptin and insulin levels increased significantly after the short-term intake of these four sweeteners. The dopamine (DA) content in the whole brain of the mice increased significantly only in the maltose group. These results indicate that the short-term intake of the preferred concentrations of maltose, stevioside, sucralose and saccharin will not affect the body weight and feed intake of the mice. Mice prefer maltose solution to other sweeteners solutions. The 100 mM maltose solution and 3 mM saccharin solution could result in the oxidative stress on mice after 32 days' short-term intake. Compared with other sweeteners, only sugars that could be broken down into small molecules of glucose might have a positive effect on dopamine levels.

该研究将辣感指标拆分成4个刺激指标:灼热感、刺痛感、麻木感、整体辣感,以辣椒、胡椒、生姜为辣味原料,添加大蒜、芥末作为辣感指标比对对象,在15 cm非结构化线性量度尺上进行打分,研究辣椒、胡椒、生姜的辣味相关性.结果表明:对于灼热感而言,胡椒相对于其他明显较低,辣椒、生姜大致相同,无显著性差异;对于刺痛感而言,辣椒、胡椒、生姜均大致相同,无显著差异,从均值上看,生姜略高于其他;对于麻木感而言,胡椒与辣椒相差甚微,无显著差异,辣椒与生姜之间差距也不明显;对于整体辣感而言,胡椒相对于其他明显较低,辣椒、生姜大致相同,无显著差异,其中生姜略高一点.

咸菜主要是用腌、酱、渍等方法 制成,其在我国具有悠久历史,制作工艺也是相当成熟.咸菜为保证其风味及保藏性,含盐量一般都很高.而高盐摄入会带来很多与之相关的慢性疾病,如高盐摄入与肥胖的发生[1]和高血压患病率[2-3]均有较明显关系.此外,妊娠期摄入咸菜泡菜类食品会增加妊娠妇女发生HDCP(妊娠高血压疾病)的风险[4].

为了解我国成年居民膳食摄入特点及变化趋势,为后续膳食与慢性疾病间关系的分析奠定基础,同时为中国居民各类食物参考摄入量修订和相应的膳食指导提供依据.以中国健康与营养调查(CHNS)项目2004-2011年间4次调查中有膳食调查资料的调查对象作为研究对象,使用SPSS 12.0软件对数据库资料进行统计分析,分析了中国9省居民10类食物摄入变化趋势.分析结果显示2004-2011年间9省食物摄入均以谷物最多,其次为蔬菜,其余8类食物摄入量因省份及年份不同而有较大差别.薯类、甜味食品、蔬菜的摄入量总体呈下降趋势;豆类、肉类、蛋类的摄入量总体呈上升趋势;水果、小吃素食的摄入量均呈快速上升趋势;乳类、水产品的摄入量因省份不同而有较大差异.

以3种不同烹饪方式(炒、煮、炸)制作的菜品(回锅肉、糖醋排骨、水煮肉片)为研究对象,招募并筛选志愿者分析不同烹饪经验及不同储存条件对菜品酸味、甜味、咸味、鲜味、麻味、辣味及脂肪味强度的影响.结果 表明:不同经验人员所做回锅肉和糖醋排骨的酸味、甜味、咸味、鲜味、麻味、辣味及脂肪味7种味感强度均无显著性差异,且不同经验人员所做水煮肉片固体部分和液体汤汁部分中的各味感强度也无显著性差异.不同经验人员所做水煮肉片固体部分酸味强度均高于液体汤汁部分(p＜0.05),而固体部分的脂肪味均低于液体汤汁部分(p＜0.05).不同储存条件下回锅肉和糖醋排骨中各味感强度均无显著性差异(p＞0.05);而不同储存条件下水煮肉片液体汤汁部分麻味和辣味强度均较鲜样有所下降,且有显著性差异(p＜0.05);普通人制作的水煮肉片固体部分和液体汤汁部分的酸味、咸味和鲜味强度均具有显著性差异(p＜0.05),固体部分各味感强度均无显著性差异(p＞0.05),液体汤汁部分酸味、甜味、咸味及鲜味强度无显著性差异(p＞0.05).

该研究采用顶空固相微萃取法结合气相色谱-质谱联用技术分别对自然晒干、热风干燥菜薹的挥发性风味物质进行分析鉴定.结果表明:不同干燥方式处理后的菜薹共鉴定出64种挥发性风味物质,共有风味物质15种,以醛类、酯类、腈类化合物为主.自然晒干的菜薹挥发性风味物质有27种,含量较高的为正己酸乙酯、苯代丙腈、辛酸乙酯.热风干燥的菜薹挥发性风味物质分别为29,35,30,29,35种,都以酯类、腈类、烃类、醛类、酚类化合物为主,含量较高的为丁香酚、苯代丙腈、正己酸乙酯、癸酸乙酯、辛酸乙酯.随着烘干温度的上升,干菜薹挥发性风味物质中醛类、酯类、烃类含量均呈现先上升再下降的趋势,50℃时干菜薹挥发性风味物质含量最高.

实验通过感官剖面分析对襄阳牛肉面感官词进行了筛选,再通过用户调查法和二元强制对比法对感官描述词进行权重分配,得到适用于襄阳牛肉面的感官描述词为:面的口感、汤的滋味和肉的口感,其权重分别为0.35,0.35,0.30.通过模糊综合评价法最终得出6个样品的感官评定结果为:6#>3#>5#>2#>4#>1#.通过主要理化指标的分析对比发现,6个样品在弹性方面比较相似,在回复性、咀嚼性、粘结性方面各有区别;在汤的色泽方面,6个样品的L?值、a?值、b值都有区别,a?值和b?值在6个样品中的含量接近正比;汤的挥发性成分含量和种类差别都很大,就总体趋势而言,醇类、萜烯类及其含氧衍生物和其他物质含量占绝大多数.

文章以3种不同烹饪方式(炒、煮、炸)制作的菜品(回锅肉、糖醋排骨、水煮肉片)为研究对象,研究了菜品烹饪及储存条件对其滋味物质含量的影响,并采用电子鼻比较了不同样品的香气差别.结果表明:2名经验厨师制备的回锅肉中的主要滋味物质含量相差不大,而与普通人制备的回锅肉存在很大差别;2名经验厨师制备的糖醋排骨中的总酸含量明显低于普通人员制备的,而在蔗糖含量上差别不是很大.2名经验厨师及1名普通人员制作的水煮肉片固体部分中的总酸含量均显著高于液体汤汁部分,且不同人员制作的水煮肉片中的固体和液体汤汁部位的MSG含量和脂肪含量也存在较大差别.不同储存条件对回锅肉中NaCl含量的影响不大,而对总酸、蔗糖和MSG均存在不同程度的影响;不同储存条件对糖醋排骨和水煮肉片中的主要滋味物质都存在一定影响.

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