蛋白质与挥发性风味成分相互作用研究进展

食品体系除具备营养、乳化稳定等功能特性外,风味特性也是其重要特性之一,受蛋白质的影响很大。蛋白质降解能促进风味形成,而最主要的是通过与挥发性风味成分作用影响食品风味释放与感知,这种现象已经为人们熟知,然而其作用机制等相关研究尚存在很大不足。本文综合近年来国内外相关研究,对蛋白质与挥发性风味成分的作用机制、影响因素及目前常用的研究手段进行综述,并系统介绍和总结了蛋白质种类、构象及浓度,风味成分的理化性质及分子特性,介质条件(盐分、pH、温度)三大因素对蛋白质与风味作用的影响因素的研究进展,以期为后续研究提供参考。     

美拉德反应制备鸡肉风味基料的工艺条件优化

为探究美拉德反应条件对鸡肉风味调味料品质的影响,本试验以鸡胸肉蛋白酶解液为研究对象,采用模糊数学感官评价和气相色谱-离子迁移谱联用技术(GC-IMS)研究还原糖添加量、反应温度、反应时间和pH值4个热反应条件对鸡肉风味基料感官品质和挥发性有机物(VOCs)的影响。结果表明,添加3%木糖的鸡胸肉蛋白酶解液(pH值7),在101.1℃下反应86 min可获得一种感官性状好、风味佳的鸡肉风味基料,且该制品VOCs丰度高,与市售罐头鸡汤风味相似度较高。本研究为低值鸡肉制品的深度开发提供了一定的理论参考。     

烹饪方式对安岳坛子肉风味的影响

为了解四川安岳坛子肉的特征风味及烹饪方式对其特征风味的影响,采用电子鼻、电子舌及气质联用仪研究不同烹饪方式(蒸制和烤制)对坛子肉风味物质组成及其含量的影响。结果表明,烤制坛子肉与生制坛子肉、蒸制坛子肉与生制坛子肉、烤制坛子肉与蒸制坛子肉的判别因子分析聚类差异极显著(P <0.01)。2种烹饪方式得到的熟制坛子肉的风味化合物主要包括醇类、醛类、酯类、酮类、醚类、含硫化合物和杂环化合物七大类。烤制形成的风味物质种类高达101种,常温蒸制61种,此外,异戊醇、乙醛、丁酸丁酯、乙酸乙酯、正己酸乙酯、吡啶、呋喃和丙酮构成蒸制坛子肉的特征风味,己醛、丁酸丁酯、正己酸乙酯和4-羟基-4-甲基-2-戊酮构成烤制坛子肉的特征风味。本研究结果为坛子肉即食食品的精深加工提供了理论依据。     

脂肪氧合酶在农产食品中应用的研究进展北大核心CSCD

脂肪氧合酶及其底物广泛存在于生物中,并且具有不同种类的底物位置特异性,可以形成具有不同位置特异性的氢过氧化脂肪酸,进而生成具有不同生物活性的物质。本文对脂肪氧合酶的分类、脂肪氧合酶与谷物陈化、面粉改良的关系,及其对果蔬风味物质的形成和延缓成熟的影响等进行了综述,并展望了脂肪氧合酶在食品加工、农产品品质改良以及香精香料生物合成中的的应用前景。     

桃果实风味物质的研究进展

该文综述了桃果实风味物质的组成、主要组成成分的风味阈值、部分风味物质的气味特征、与风味物质合成有关的酶和前体、低温贮藏条件下桃果实风味物质的变化特点及其与呼吸、乙烯关系的研究进展；并对桃果实风味物质与果实品质相关性进行了分析，对影响桃果实风味物质形成的各种因素及桃果实风味物质的研究方法进行了简要评述。目前已从桃果实中分离到近百种芳香成分，但并非所有芳香成分都能决定果实的特征风味，而只有较少的成分甚至某一种化合物决定特征风味。低温贮藏桃果实易发生冷害，冷害桃果实的重要表现之一是原有的桃风味变淡或丧失，甚至产生异味。不同品种果实所含风味物质不尽相同，桃果实风味物质的形成是一个动态的变化过程，采前和采后处理均可不同程度的对果实风味物质产生影响。     

乳酸菌贡献细菌型豆豉风味的研究进展

豆豉是集营养价值和保健功能于一体的大豆微生物发酵食品,风味在一定程度上可直接决定豆豉的质和消费者的可接受度。利用纯种芽孢杆菌发酵,会使豆豉风味单一,且具有不同程度氨味,加入乳酸菌(LAB)混合发酵能显著改善豆豉风味。本文综述了细菌型豆豉的主要风味物质,并且重点探讨了LAB所产主要风味物质的可能形成机制,以期为进一步改善豆豉风味、合理控制生产工艺提供理论支撑。     

超高压对鲜榨西瓜汁杀菌效果和风味影响的研究

为了研究超高压（HHP）处理对鲜榨西瓜汁的杀菌效果及风味的影响,采用HHP技术对鲜榨西瓜汁进行处理。以95 ℃,1 min热处理作为对照,重点考察了600 MPa,60 min HHP处理对西瓜汁中菌落总数、霉菌和酵母菌数及典型风味化合物含量的影响;并探讨了两种处理西瓜汁在4 ℃,30天贮藏过程中上述指标的变化情况。结果表明：95 ℃,1 min热处理和600 MPa,60 min HHP处理后西瓜汁中的微生物指标均符合《果、蔬汁饮料卫生标准》的要求;并且保质期满足鲜榨西瓜汁的消费要求。600 MPa,60 min HHP处理对西瓜汁的典型风味化合物含量影响较小;4 ℃,30天贮藏过程中典型风味物质含量不发生变化(P＞0.05)。总体看来,HHP处理更适合于鲜榨西瓜汁的加工。     

超高压对鲜榨西瓜汁杀菌效果和风味的影响

为了研究超高压（HHP）处理对鲜榨西瓜汁的杀菌效果及风味的影响,采用HHP技术对鲜榨西瓜汁进行处理。以95℃,1 min热处理作为对照,重点考察了600 MPa,60 min HHP处理对西瓜汁中菌落总数、霉菌和酵母菌数及典型风味化合物含量的影响;并探讨了2种处理西瓜汁在4℃,30 d贮藏过程中上述指标的变化情况。结果表明：95℃,1 min热处理和600 MPa,60 min HHP处理后西瓜汁中的微生物指标均符合《果、蔬汁饮料卫生标准》的要求;并且25 d的保质期满足鲜榨西瓜汁的消费要求（保质期≥7 d）。600 MPa,60 min HHP处理对西瓜汁的典型风味化合物含量影响较小;4℃,30 d贮藏过程中典型风味物质含量不发生变化(P＞0.05)。总体看来,HHP处理更适合于鲜榨西瓜汁的加工。     

肌原纤维蛋白浓度对风味物质吸附能力的影响

为探究肌原纤维蛋白浓度对风味物质的作用机制,本研究建立了肌原纤维蛋白和风味物质作用的复合体系,研究了不同浓度肌原纤维蛋白对17种典型风味化合物吸附能力的影响。结果表明,风味化合物的种类对肌原纤维蛋白的吸附能力有显著影响,一定浓度的蛋白对醛、酮、醇、酯的吸附作用强弱依次为:醛类酯类酮类醇类。蛋白浓度由2 mg·m L~(-1)增加至4 mg·m L~(-1)时,对所有风味化合物吸附作用显著增强;由4 mg·m L~(-1)增加至6 mg·m L~(-1)时,蛋白对2-甲基丁醛、戊醛、己醛、丁酸乙酯吸附作用明显增强,而当蛋白浓度由6 mg·m L~(-1)增加至8 mg·m L~(-1)时,肌原纤维蛋白对所有风味化合物的吸附作用都明显减弱。蛋白对风味化合物的吸附能力的增加可能是由于较高的蛋白质浓度改变了风味化合物在气、液两相间的分配系数;然而过高浓度的蛋白对风味物质吸附能力的削弱则是蛋白质之间相互作用增强或表面张力降低的结果。本研究结果为肉类风味感知研究过程中确定蛋白浓度、挥发性风味化合物种类等关键参数和改善蛋白类食品的风味提供了参考。     

组合酶水解鸡骨素工艺研究与水解液风味分析

本文用木瓜蛋白酶和风味蛋白酶进行组合,以得到组合酶水解鸡骨素的最佳工艺。首先通过正交实验确定同时加酶时风味蛋白酶和木瓜蛋白酶的适宜加酶量和水解温度,然后研究在适宜条件下,风味蛋白酶和木瓜蛋白酶的不同添加方式对鸡骨素水解效果的影响。结果表明:在料液比1∶3、温度40℃、pH值7.0的条件下先加1500U.g-1的木瓜蛋白酶水解2 h,灭酶后再加1200 U.g-1的风味蛋白酶水解2 h得到的鸡骨素水解液的水解度最高为28.8%,氮回收率为79.37%,蛋白表面疏水性指数最低。通过固相微萃取气象色谱质谱法(SPME-GC-MS)对水解液挥发性物质进行分析共检测出26种挥发性物质,吡嗪类含量最高达到41.94%,其中主要的风味物质为2,3,5-三甲基吡嗪(24.01%)和2,5-二甲基吡嗪(14.59%),醇类次之含量为21.83%,烃类含量18.09%,还有少量的醛类、酮、酚等。     

酵母发酵法改善沙丁鱼蛋白酶解液风味与品质的研究

为研究长孢洛德酵母对鱼蛋白酶解液风味与品质的改善作用,本试验以远东拟沙丁鱼酶解液为原料进行发酵,采用电子鼻主成分分析(PCA)法判断不同发酵条件下产物风味物质的差异,以感官评价及氨基酸态氮含量为指标,通过正交试验优化其发酵条件,对发酵产物进行游离氨基酸组成分析和必需氨基酸营养评价,并利用气相色谱-离子迁移谱(GC-IM...     

Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: a review

Armoracia rusticana (horseradish), a member of the Brassicaceae family, has been known since ancient times as a folk medicinal herb and as a plant of nutritional value and culinary interest. Currently horseradish is cultivated for its thick, fleshy and white roots which have a delicious intense pungency and for its tender leaves which are frequently used for salad mixed to other vegetables. The traditions to use horseradish plant for medicinal purpose are still applied in many countries. Horseradish is a rich source of a number of bioactive compounds such as glucosinolates (GLSs) and their breakdown products. Sinigrin is the dominant glucosinolate in both leaves and roots. Recent studies have shown that crude plant extracts have a complex profile of naturally occurring GLSs, with particular regard to sprouts. The increasing interest in these secondary metabolites, associated to the long and diffuse tradition of using horseradish in food preservation and as condiment in many parts of the world, is generating new applications of this plant in several agro-industrial and pharmaceutical sectors and is encouraging the use of its roots and leaves in functional food and medicine for human health. A bibliography review is discussed on ethnobotanical aspects and uses of this plant, as well as knowledge about its flavour compounds and GLS content and composition. This study summarizes also the updated information concerning the influence of the genotype and environment on GLS profile in horseradish.     

几种典型生态农业模式的优点及实现途径

概括了集约化农业所带来的环境问题,如水土资源枯竭、水土流失严重、环境污染等,简介了生态农业模式的特点和优点,总结归纳了生态农业在我国的3种模式及其成功案例,即以"食物链"原理为依据发展起来的良性循环多级利用型模式、根据生物群落演替原理发展起来的时空演替合理配置型模式、生态经济学原理指导下的系统调控型模式,提出标准化是集约化农业向生态农业转变的关键,介绍了农业标准化系统工程及实施农业标准化的方法、步骤,并举例说明农业标准化在生态农业模式中的应用实例,如农田立体式、山地立体式和果园立体式。     

基于社会-经济-自然复合生态系统的泛生态链理论

 在分析、总结食物链理论的基础上,首次提出了基于社会经济自然复合生态系统的泛生态系统、泛生态元、泛生态链和泛生态网的概念,并对泛生态链的类型划分进行了探讨。泛生态链理论是对食物链理论的拓展和创新,能够科学地解释和描述复合生态系统中各泛生态元之间的相互关系。     

Need for an "integrated safety assessment" of GMOs, linking food safety and environmental considerations

Evidence for substantial environmental influences on health and food safety comes from work with environmental health indicators which show that agroenvironmental practices have direct and indirect effects on human health, concluding that "the quality of the environment influences the quality and safety of foods" [Fennema, O. Environ. Health Perspect. 1990, 86, 229-232). In the field of genetically modified organisms (GMOs), Codex principles have been established for the assessment of GM food safety and the Cartagena Protocol on Biosafety outlines international principles for an environmental assessment of living modified organisms. Both concepts also contain starting points for an assessment of health/food safety effects of GMOs in cases when the environment is involved in the chain of events that could lead to hazards. The environment can act as a route of unintentional entry of GMOs into the food supply, such as in the case of gene flow via pollen or seeds from GM crops, but the environment can also be involved in changes of GMO-induced agricultural practices with relevance for health/food safety. Examples for this include potential regional changes of pesticide uses and reduction in pesticide poisonings resulting from the use of Bt crops or influences on immune responses via cross-reactivity. Clearly, modern methods of biotechnology in breeding are involved in the reasons behind the rapid reduction of local varieties in agrodiversity, which constitute an identified hazard for food safety and food security. The health/food safety assessment of GM foods in cases when the environment is involved needs to be informed by data from environmental assessment. Such data might be especially important for hazard identification and exposure assessment. International organizations working in these areas will very likely be needed to initiate and enable cooperation between those institutions responsible for the different assessments, as well as for exchange and analysis of information. An integrated assessment might help to focus and save capacities in highly technical areas such as molecular characterization or profiling, which are often necessary for both assessments. In the area of establishing international standards for traded foods, such as for the newly created Standards in Trade and Development Facility (STDF), an integrated assessment might help in the consideration of important environmental aspects involved in health and food safety. Furthermore, an established integrated view on GMOs may create greater consumer confidence in the technology.     

分形理论在农业与食品系统中的应用综述

分形是大自然的几何学,是非线性分析的有力工具,最近的十多年来对其研究和应用方兴未艾,几乎覆盖了所有的科学领域。该文简单介绍分形的基本定义和性质,并主要从3个方面介绍了它在农业、生物系统和食品工程领域的研究进展:首先是土壤结构、土壤颗粒的粗糙性和聚集、水土关系如渗流系数的分形描述、土壤的工程特性和土壤中发生的物理化学生物过程的分形分析等,是许多作者关注的领域;第二是在食品工程领域,食品颗粒的表面粗糙度、速溶咖啡颗粒的分形特征和可溶性的关系、奶酪等食品结构的分性特征、以及分形理论在食品加工质量控制中的应用等;第三是在植物和动物系统中,根系发育的分形描述和计算机模拟、不同植物的分形维数及识别,某些植物生长发育过程的计算机摸拟,动物生理、行为的分形特征以及在生态系统的环境监测中分形理论的一些开创性的研究成果。该文在综述了以上几个方面的研究成果后,对分形理论在这些领域的应用和发展作了讨论和展望。     

Improvement of earthworm (Lumbricidae) community and activity in mine soils from open-cast coal mining by the application of different organic waste materials

Earthworms are important members of the decomposer food web in a wide range of sites. Previous field investigations on the development of earthworm populations of mine soils in the Lusatian coal mining region, Germany, have shown quite small population densities in quaternary sands and less or even no earthworms present in sandy soils derived from tertiary deposits. The aim of the present investigation was to improve the development of earthworm populations in mine soils from tertiary deposits by applying various types and amounts of organic waste residues, such as sewage sludge, composted sewage sludge, and green waste derived compost. Additionally, we were interested in the stimulation effect of organic waste materials on parameters of earthworm activity, such as food consumption and burrowing activity. The investigations were carried out in field mesocosms and laboratory experiments (microcosms; observation cages). In general, the population density, fresh biomass, food consumption, and the burrowing activity of earthworms were significantly improved by the application of the various organic waste materials compared with mineral fertilizers. Fresh sewage sludge in addition to composted sewage sludge were found to be the most favourable organic waste residues compared with green waste derived composts. The addition of brown coal sludge to sewage sludge did not reduced the stimulation effect. There was considerable variation in the population structure of a defined earthworm community which was exposed in the mesocosms during a two year period in relation to the types and amounts of the organic waste materials applied.     

辐照加速黄酒陈化效果的研究

用适宜剂量辐照黄酒,经半年贮藏,达到陈化一年半的效果。辐照可使黄酒增香、味醇厚、爽口、鲜美。辐照酒的化学指标符合轻工部标准,色、香、味、格保持黄酒特有风味。辐照酒中游离氨基酸总量和人体必需氨基酸量有明显增加。卫生安全性试验表明,对健康无害,符合国家标准。辐照酒中H_2O_2含量无明显增加,未发现长寿命自由基,小白鼠急性LD_(50)>10g/kg体重,属实际无毒,微核实验为阴性。辐照陈化黄酒方法简便,成本低,具有很大的经济效益,有希望在生产中推广应用。     

片状食品微波干燥热质传递模型及其干燥特性

为了探索片状食品微波干燥规律，以土豆片为试验模型，对片状食品进行了微波干燥试验和数值模拟研究，获得了土豆片温度变化规律和相应的干燥特征曲线；探讨了微波能水平和切片厚度对干燥过程的影响；根据热平衡和扩散方程建立相应的模型并采用有限差分法求解，试验值与模型计算值基本吻合。土豆片微波干燥经历预热、恒温、快速升温3个阶段：在预热阶段物料干燥脱水少；在恒温阶段物料干燥失去大部分水分；在快速升温阶段物料干燥速率减小，其温度快速上升。恒温阶段物料温度随切片厚度和微波能水平增加而增高；干燥速率不受物料切片厚度变化影响，但随微波能水平增加而增大。