不同食盐添加量对芥菜腌制过程中主要成分的影响

以水东芥菜为原料,在不同食盐添加量下(10%,14%,18%)用干腌法自然发酵90 d,分别对腌制芥菜中的水分、总酸、还原糖、亚硝酸盐和氨基酸态氮的含量进行动态分析。结果表明,腌制过程中,不同食盐添加量下水分均下降;总酸含量与食盐添加量呈负相关;还原糖的含量随着腌制时间的延长总体呈下降趋势;不同食盐添加量下亚硝酸盐的变化基本一致,有亚硝峰出现,且食盐添加量越低,亚硝峰越高;氨基酸态氮的含量总体均有所增加,但在腌制后期,食盐添加量18%的条件下,氨基酸态氮含量最低。     

泡菜腌制过程中亚硝酸盐含量变化研究

以室温下腌制的泡菜为研究对象,对相同温度下,质量分数为6%,8%,10%的食盐溶液腌制的胡萝卜和甘蓝中亚硝酸盐含量,分别进行跟踪测定。依据试验测得数据,绘制不同食盐质量分数腌制的2种蔬菜中亚硝酸盐的变化曲线图。结果表明,腌制液的食盐质量分数越高,亚硝酸盐高峰期出现越迟,且峰值越大;不同种类的蔬菜在腌制过程中亚硝酸盐的含量变化也不同。     

惠州梅菜中亚硝酸盐含量的研究

为更好解决惠州梅菜的安全生产和风险监测问题,以不同腌制加工时期的梅菜为实验材料,采用盐酸萘乙二胺比色法对惠州梅菜亚硝酸盐的含量进行研究。结果表明:亚硝酸盐的含量与梅菜腌制的用盐量、腌制时间有关。在10～15℃温度下,14%和30%用盐量均在腌制第2天达到最高值,分别为11.85、18.28 mg/kg,腌制第6天下降至1.95、2.17 mg/kg;经晾晒堆放30天后,亚硝酸盐含量均降至1.00 mg/kg以下。234批市售成品梅菜亚硝酸盐含量均低于国家规定的酱腌菜中亚硝酸盐的限度(<20 mg/kg),含量在5 mg/kg以下的占比为94.8%。     

腌制蔬菜中亚硝酸盐含量的分析比较

收集了长沙市内部分超市和农贸市场售卖的袋装、散装腌制蔬菜样品,采用盐酸萘乙二胺分光光度法检测样品中的亚硝酸盐含量。结果表明,超市与农贸市场购买腌制蔬菜的亚硝酸盐含量没有显著差异(p=0.127);袋装泡椒的亚硝酸盐含量低于散装泡椒并有显著差异(p=0.010);不同种类腌制蔬菜(含散装和袋装)的亚硝酸盐含量大小为榨菜萝卜豆角泡椒;散装腌制蔬菜室温放置15 d后含量基本稳定,与放置30 d没有显著差异。总体来说,上述袋装、散装腌制蔬菜样品的亚硝酸盐含量均符合国标限量要求,消费者可以放心选用。     

低盐高酸酱腌菜中亚硝酸含量的比较研究

为探讨酱腌菜中亚硝酸盐含量与食盐、酸度等的关系,以丕蓝、白菜、芹菜、甘蓝、豆角等为原料,按不同比例食盐量、醋酸量、腌制温度制成酱腌菜,采用盐酸萘乙二胺分光光度法测定酱腌莱中亚硝酸盐含量。结果显示食盐质量分数为0.51%,酸度为1.18%的新醋腌制的丕篮亚硝酸盐含量最低;食盐质量分数11.61%,酸度为0.03%的酱咸菜亚硝酸盐含量最高。     

潮州市蔬菜中硝酸盐亚硝酸盐及VC含量的研究

测定了潮州产13种蔬菜中硝酸盐、亚硝酸盐和VC的含量。参考蔬菜中硝酸盐含量分级评价标准和我国制定的无公害蔬菜亚硝酸盐含量限量标准,考虑到各种野菜VC的含量,对这13种蔬菜评价如下:芋的叶柄、茄子的果实、棱角丝瓜的果实、丝瓜的果实、黄瓜的果实属于一级蔬菜,可以安全食用;青菜的叶、生菜的叶属二级蔬菜范围,不宜生食,煮熟或盐渍可安全食用;空心菜的叶、莴苣的叶、芥蓝的叶、番薯的叶属于三级蔬菜,不可生食和盐渍,可熟食;空心菜的茎、芥菜的叶、青菜的叶柄、茼蒿的叶属于硝酸盐严重污染,不宜或限量食用。     

酸黄瓜腌制中影响亚硝酸盐含量的因素分析

酸黄瓜是人们喜爱的传统食品,在其腌制过程中不可避免地产生亚硝酸盐,通过对食盐浓度、盐渍液温度、酸度等因素进行分析可知,采取低盐、加酸等措施可以达到降低亚硝酸盐含量的目的。     

雪里蕻的无公害栽培及农家腌制方法

雪里蕻属芥菜类蔬菜,经腌制后才能供人们食用,可直接炒食,也可垫盘蒸肉或和鱼类煮食.雪里蕻营养丰富,含有较多的蛋白质和矿物质,其蛋白质经水解后产生大量氨基酸.腌制后的雪里蕻香气横溢,滋味鲜美,是人们喜食的一种菜蔬.     

几种食盐腌制甘蓝过程中亚硝酸盐变化规律

以研究甘蓝在4种食盐腌制过程中亚硝酸盐含量的变化为目的,确定适宜制作泡菜和酱菜的盐类型。结果表明,甘蓝在盐腌泡制过程中,亚硝酸盐含量是先上升,再下降。亚硝峰值的大小顺序为:自然盐>低钠盐>加锌盐>日晒盐;甘蓝在盐腌酱制过程中,亚硝酸盐含量是先上升,再下降。亚硝峰值的大小顺序为:低钠盐>日晒盐>加锌盐>自然盐。     

茶多酚片主要功效成分加速稳定性试验研究

为了探明茶多酚片中茶多酚、儿茶素等主要功效成分在贮藏过程中的稳定性,采用GB/T 8313—2008、HPLC等方法检测了茶多酚片中茶多酚、儿茶素、咖啡因等主要功效成分含量及pH值,并根据中华人民共和国药典（2010版）二部附录稳定性试验要求,进行了主要功效成分加速稳定性试验。结果表明,茶多酚片中茶多酚含量为45.24%±1.47%,儿茶素总量为32.70%±0.99%,咖啡碱含量为0.89%±0.04%,pH 4.02±0.06,经方差分析,不同月份之间的茶多酚含量、儿茶素含量、咖啡碱含量、pH值差异不显著(P>0.05)。加速稳定性试验结果表明,茶多酚片主要功效成分在稳定性检测条件下未发生明显变化。茶多酚、儿茶素等茶多酚片主要功效成分在贮藏过程中具有较好的稳定性,符合产品质量稳定性要求。     

发展涪陵榨菜的制约因素与推进措施

强化食品质量安全问题,对传统榨菜行业是一个挑战,国家对三峡库区产业加大了投入,对发展涪陵榨菜又是一个好机遇。分析机遇与挑战各因素,找出制约涪陵榨菜发展的因素:榨菜质量、废水处理等,积极采取措施,推广传统风脱水工艺,生产榨菜酱油,集中建池等,提高榨菜产品的质量,提升整个榨菜产业技术水平。     

The chloride mask in COD determination of pickled mustard wastewater with high salt

Chlorides in the wastewater with high salt seriously interrupts the determination of chemical oxygen demand(COD). Therefore, chloride mask in wastewater has been an important and difficult issue in recent years. In the present work, experiment design is used for more accurate and precise COD determination method of pickled mustard wastewater. Two methods for masking chloride are adopted: HgSO4 masking method and AgNO3 masking method. After masking chloride, use the traditional reflux digestion method to test COD in the experimental sample. The results show that when the ratio of HgSO4 to Cl - is 40, the chloride mask results in a minimum error of 1.43%, and the minimum error is 0.21% when AgNO3 is used. Obviously, AgNO3 masking method is superior to HgSO4 masking method. However, when these two methods are used in pickled mustard wastewater, there is a COD value difference of 20 mg/L and HgSO4 masking method is more accurate. By considering the characteristics of the two methods above, a combined method is proposed, which AgNO3 is added equivalently according to the concentration of Cl - first, and then a few amounts of HgSO4 are added to prevent the free Cl - in wastewater. The facts show that combined method is more reliable.     

Selection for reduced linolenic acid content in Ethiopian mustard (Brassica carinata Braun)

Reducing linolenic acid content is one of the most important objectives for the development of Ethiopian mustard lines with high oil quality. This work was aimed at searching for variability of the fatty acid composition of oil within a germplasm collection of Ethiopian mustard. A total of 217 lines were analysed by gas-liquid chromatography (GLC) in 1991, and one was selected as having reduced values of both linolenic acid content (10.2% versus 14.0% of total fatty acids as the collection average) and linoleic acid desaturation ratio (LDR, 0.34 versus 0.45). After 3 years of pedigree selection for low linolenic acid content, this line showed, in 1995, average values of this fatty acid of 5.4% and 2.4% in two different environments, compared with 11.6% and 8.3%, respectively, in the control. The values of the LDR were 0.18 and 0.09, respectively, compared with 0.36 and 0.27 in the control line.     

可食性膜的研究现状与展望

介绍了可食性膜的主要特性和优点,总结了国内外可食性蛋白膜的研究现状,提出了可食性蛋白膜的研究方案,并对其应用进行了展望。     

Inheritance of reduced linolenic acid content in the Ethiopian mustard mutant N2-4961

The zero erucic acid Ethiopian mustard lines developed so far are characterized by an exceptionally high linolenic acid content in the seed oil. The mutant line N2‐4961, expressing low linolenic acid content in a high erucic acid background, was developed through chemical mutagenesis. The objective of this research was to study the inheritance of low linolenic acid content in this mutant. Line N2‐4961 was reciprocally crossed with its parent line C‐101 and the linolenic acid content of the reciprocal F₁, F₂ and BC₁ generations was studied. No maternal, cytoplasmic or dominance effects were detected in the analysis of F₁ seeds and F₁ plants from reciprocal crosses. Linolenic acid content segregated in 1: 2: 1 ratios in all the F₂ populations studied, suggesting monogenic inheritance. This was confirmed with the analysis of the reciprocal backcross generation. The simple inheritance of low linolenic acid content in N2‐4961 will facilitate the transference of this trait to zero erucic acid lines of Ethiopian mustard.     

重庆市菜用黄麻营养成分分析及评价

为明确重庆市菜用黄麻营养成分及其营养价值,为其产业发展和推广提供参考依据,根据食品和蔬菜主要营养成分测定方法,分别测定菜用黄麻嫩叶和老叶中的营养成分、矿物质元素以及氨基酸成分,并通过氨基酸评分（AAS）、化学评分（CS）及氨基酸比值系数分（SRCAA）对蛋白价值进行评价。结果表明：重庆市菜用黄麻蛋白质含量较高,且富含VC、VB2和VB6,含有丰富的矿物质元素,具有高钾、低钠、高钙的特征,且铁、锌、硒含量较高;氨基酸种类齐全,含有被检测的17种氨基酸;几种氨基酸评价结果均显示菜用黄麻蛋白为高营养价值蛋白质,其中,蛋氨酸+半胱氨酸为菜用黄麻蛋白的第1限制氨基酸,苯丙氨酸+酪氨酸含量很高。说明重庆市菜用黄麻的营养价值较高,可以作为高品质蔬菜品种加以推广和开发。     

文冠果营养成分分析及食用价值研究

文冠果为我国特有的优良木本食用油料树种之一,分布广、适应性强。其营养成分较高,种类多,其中不饱和脂肪酸和优质蛋白含量较高,易被人体消化吸收。通过分析文冠果营养成分,对提高文冠果营养价值,并开发其食用价值给予借鉴作用,进而使文冠果资源开发走上规模化、产业化之路。     

Isolation of induced mutants in Ethiopian mustard (Brassica carinata Braun) with low levels of erucic acid

Ethiopian mustard (Brassica carinata Braun) is a potential oil crop for the rain-fed Mediterranean area. However, its usage is limited by the high erucic and high glucosinolate content of the oil and meal, respectively. In the course of a mutagenesis programme, an agronomically good line of Ethiopian mustard was treated with EMS in order to widen the natural variability of nutritional traits in this species. As a result of this programme several low erucic mutants were isolated; two of these mutants showed erucic acid values in the M4 generation in the range 5–10% of total fatty acids. Near-infrared reflectance spectroscopy (N1RS) was successfully applied as a rapid screening method for erucic acid in this breeding programme.