To investigate the effect of autoclaving treatment modifications on the multi-scale structure and physicochemical properties of yellow rice starch,a comparative analysis of the multi-scale structure(morphology structure,crystal structure,and molecular chain structure)and gelatinization characteristics were conducted on the pre-and post-modified starch using high-performance anion exchange chromatography,X-ray diffraction,infrared spectroscopy,scanning electron microscopy,differential scanning calorimetry,and rapid viscosity analyzer.The results showed that autoclaving treatment modifications did not significantly alter the total starch content of yellow rice starch.However,the content of amylose increased from 7.46％to 8.28％.In comparison to the original starch,the modified yellow rice starch exhibited an increase in the proportion of short chains,while the proportions of medium and long chains significantly(P＜0.05)decreased.The weight-average molecular mass,radius of gyration,and polydispersity index of starch significantly(P＜0.05)increased,while the Mn value significantly(P＜0.05)decreased.The microstructure of yellow rice starch underwent significant changes from its original granular form to a flaky form with a rough surface and pore-shaped depressions after autoclaving treatment modifications.The results of infrared and X-ray diffraction patterns indicated that new functional groups were not generated in the autoclaved yellow rice starch compared to the original starch.However,the crystal structure of yellow rice starch was destroyed with a transition from the A-type to an amorphous configuration.In comparison to the original yellow rice starch,the autoclaved yellow rice starch exhibited enhanced heat stability,shear resistance,and cold paste stability,and it was less prone to retrogradation and aging.After autoclaving treatment modifications,the porosity of yellow rice starch decreased,and the glass transition temperature range narrowed.The autoclaving treatment modification has a significant impact on the multi-scale structure and gelatinization characteristics of yellow rice starch,providing a theoretical basis for further deep processing of yellow rice.

针对"食品化学"课程的特点和传统教学过程中存在的问题,采用国际化视野结合PBL/CDIO理念对该课程从师资队伍、教育理念、教学方法、实验教学、考核方式等方面进行教学改革与实践,旨在提高课程的教学质量和教学效果,更好地为培养出具有创新思想、敏锐国际视野、高竞争能力的综合型高素质食品人才提供保障.

不同温度和时间的热处理会影响海鲜菇的质构特性和酶的活性.通过对不同温度和时间处理后海鲜菇的多酚氧化酶(PPO)活性、过氧化物酶(PPO)活性、色差、质构等指标进行测定,并结合感官评价筛选出最佳的热处理温度和时间.结果 表明,随着热处理温度的升高及时间的延长,海鲜菇的弹性、硬度、内聚性、咀嚼性均呈下降趋势,海鲜菇的色差值呈上升趋势,PPO和POD经过热处理后完全钝化,钝化PPO酶活性的最适条件为85℃处理15 min和100℃处理5 min,钝化POD酶活性的最适条件为85℃处理10 min和100℃处理2 min;结合感官评价得出最适处理条件为温度85℃,时间10 min.综合分析认为热处理会影响海鲜菇的色泽、质构和酶的活性,可为海鲜菇的加工提供一定的理论依据.

研究免疫磁性糊精微球的制备及在快速分离检测单增李斯特菌中的应用.将磁性糊精微球由环氧氯丙烷活化后,与抗体交联制得免疫磁性糊精微球,通过单因素和正交试验对合成条件进行优化.再利用合成好的免疫磁性糊精微球捕获单増李斯特菌,在外加磁场的作用下,富集免疫磁性糊精微球,提取细菌DNA,经过PCR扩增后,进行琼脂糖凝胶电泳.结果表明:活化反应的最佳条件,环氧氯丙烷用量0.4 mL/g,NaOH浓度2.0 mol/L,最佳反应时间5 h;制备免疫磁性糊精微球的最优合成条件:抗体质量浓度1.0 mg/mL,反应温度28 ℃,反应时间2.5 h;捕获单增李斯特菌时,免疫磁性糊精微球的最佳用量100 μL、最佳捕获时间1 h.通过研究得出免疫磁性糊精微球可以快速捕获单增李斯特菌,并能扩增出特异性产物,检出限达到每mL菌液中10个单增李斯特菌.

以葡萄皮渣、蔗糖和鲜牛乳为主要原料,以保加利亚杆菌和嗜热链球菌的混合菌为发酵剂制作发酵型葡萄皮渣乳饮料.通过单因素和正交试验,考察了牛乳和果汁配此、接种量、蔗糖含量、稀释度对酸乳饮料品质的影响;选用CMC(羧甲基纤维素钠)、黄原胶、果胶3种稳定剂进行复合搭配,以感官品质及分层程度为指标来筛选出最佳稳定剂的配比,并研究其经模拟胃液消化后多酚含量的变化.结果 表明:用模糊数学的方法确定乳饮料的最佳工艺为,蔗糖含量12％、牛乳果汁配比为4:6、接种量为3％、稀释度为60％,此时产品的感官品质最佳.当CMC 0.15％、黄原胶0.2％、果胶0.15％3种稳定剂复合使用时稳定性最好.通过以上试验可以获得口感、风味俱佳的葡萄皮渣乳饮料产品.最优条件下制得的乳饮料中多酚经过模拟胃液消化后,吸收转化率为43.04％.

以酸枣粉、小麦粉、黄豆粉为主要原料,对酸枣饼干的制作工艺进行了研究。以感官评价为指标,进行单因素试验与正交试验,确定了最佳工艺参数。研究表明:酸枣粉添加量40%、黄豆粉添加量16%、黄油添加量32%、糖含量添加量18%,在面火210℃、底火190℃条件下烘烤10 min时,制得的酸枣饼干色香味俱佳,并具有一定营养保健功能。

以海藻糖和鲜牛奶为主要原料,用保加利亚乳杆菌和嗜热链球菌的混合菌种作为发酵剂来研制海藻糖功能性酸奶.以海藻糖添加量、蔗糖添加量、接种量和发酵时间为因素,采用单因素和正交试验设计,根据感官评价和酸度、黏度来确定最佳配方和工艺参数,并采用固相微萃取气质联用技术对海藻糖酸奶和全蔗糖酸奶的挥发性风味物质进行测定;用质构仪对海藻糖酸奶及全蔗糖酸奶进行质构特性的测定.结果表明,海藻糖凝固型酸奶的最佳工艺配方为:5％海藻糖、4％蔗糖,4％接种量,在42℃下发酵4h时酸奶的口感最佳;此外,在最佳工艺的条件下应用气相色谱质谱联用技术对海藻糖酸奶和普通蔗糖酸奶的挥发性风味物质进行差异性研究表明海藻糖酸奶中酮类物质和芳香杂环类物质集其他风味物质含量比全蔗糖酸奶要高.经过质构仪检测,两种酸奶在硬度、内聚力和弹性方面相差甚微,在黏附性与咀嚼性上稍有不同.

以黑米为材料,采用醇提法提取黑米色素,从而达到多元化利用黑米资源的目的.考察了料液比、乙醇体积分数、浸提温度、浸提时间对黑米色素提取液吸光值的影响,在此基础上,利用响应面法对黑米色素提取工艺参数进行了优化,并探讨了温度、pH、光照、氧化剂对黑米色素稳定性的影响.结果表明:提取黑米色素的最佳提取工艺参数为:料液比1∶30.5 g/mL、乙醇体积分数44％、浸提温度90℃、浸提时间104 min.黑米色素在低于90℃、光照、pH为2～6的酸性环境条件下稳定,但氧化剂过氧化氢的存在会影响黑米色素的稳定性.因此黑色色素在具体应用中应在低温、酸性条件下进行,可以不避光保存,但在储运过程中要避免其与氧化剂接触.该工艺合理可靠,为工业大量提取黑米色素提供了一定的理论依据.

以糊精为原料、三偏磷酸钠为交联剂,采用反相乳液悬浮法制得磁性糊精微球.以环丙沙星作为模拟药物,在pH=7.4的环境中(模拟人体胃液环境),通过单因素实验研究磁性糊精微球对环丙沙星吸附性、最佳吸附工艺的探讨及其释药性.实验结果表明:该微球具有较好磁响应性和缓释性,最优吸附工艺为:37℃、环丙沙星初始浓度为0.001 2 mg/mL(磁性微球与环丙沙星质量比为:1:0.024)、吸附1h.在最优吸附工艺条件下,磁性微球对环丙沙星载药率为9.81％,包封率为67.3％.

本文介绍了为提高《食品毒理学》教学质量,在完善教学大纲、教材建设、改革教学手段、加强实验教学和参与食品质量与安全专业精品课程群建设等方面所采取的一些措施.

[目的]以海鲜菇和鲜牛奶为主要原料,研制海鲜菇凝固型酸奶.[方法]以海鲜菇添加量、蔗糖添加量、接种量、发酵时间为因素,采用单因素和正交试验设计,确定最佳配方和工艺参数.[结果]海鲜菇酸奶的最佳工艺配方为,海鲜菇添加量70 g·L-1牛奶,蔗糖添加量9％,接种量5％,42℃下发酵5h.[结论]研制出海鲜菇酸奶新产品.

[目的]以西兰花茎为研究对象,研究硫代葡萄糖苷的最佳提取条件,从而提高西兰花茎的综合利用价值.[方法]试验以乙醇浓度、料液比、提取温度、提取时间为因素,通过单因素和正交试验,得到硫苷的最佳提取条件.[结果]本试验得出在乙醇浓度为75％、料液比为1∶15、提取温度为70℃、提取时间为30 min的条件下硫苷的提取量最大.[结论]提取量可达601.24 μmol·g-1.

Flavonoids were extracted by ethanol from Scutellaria baicalensis Georgi and its processed products and the optimum extract condition of flavonoids in the two products were investigated.The content of the flavonoids in Scutellaria baicalensis Georgi was analysed by single factor experiment and the orthogonal experiment.The effects of temperature,ethanol concentration,extraction time,solid-liquid ratio on the flavonoids extraction capacity were investigated.The results show that,the optimum extracting condition for Scutellaria baicalensis Georgi is to extract for 3 hours at 75℃ with ethanol concentration of 65% and solid-liquid ratio at 1∶16.The extracted capacity of flavonoids is 92.48 mg·g-1.For the processed products,the best extracting condition is to extract for 2 hours at 70℃ with ethanol concentration of 55% and solid-liquid ratio at 1∶16 and the extracted capacity of flavonoids is 90.97 mg·g-1.

Soaking the pre-processed hawthorn by 95% ethanol,the red pigment was extracted by ultrasonic method.Influences of pH,temperature and light on the stability of the red pigment were studied in this paper.In addition,the DPPH· elimination ability of red pigment was studied.The results showed that the stability of red pigment from hawthron was better under 60℃,it should be stored without light.The clearance to the DPPH· was increased as the concentration of soaking solution increased.When the concentration of soaking solution was 50 g·L-1,the clearance percentage was 96.35%.These results suggested red pigment from hawthron had high antioxidant activity.