对乙酰基偶氮胂吸光光度法测定微量铜

在pH5.0的(CH2)6N4-HCl缓冲介质中,Cu(Ⅱ)与对乙酰基偶氮胂(ASApA)形成1比2络合物,λmax＝598nm,εmax=1.30×104L·mol-l·cm-1,铜浓度在0～2.0mg·L-1范围内遵从比耳定律。方法用于粮食、食品、水、树叶及人发等试样中铜的测定,结果满意。     

遵照国家法制规定大力开发强化食品

介绍了我国食品营养强化剂使用卫生标准,特别是对其中一些重要备注和规定进行了归纳和说明.     

麋鹿茸、马鹿茸和梅花鹿茸营养成分的分析比较研究

对麋鹿茸,马鹿茸,梅花鹿茸中的水分,粗蛋白,粗脂肪,膳食纤维,水溶性和脂溶性维生素,氨基酸和无宏量及微量元素进行了测定,和比较,结果表明,麋鹿茸与马鹿茸和梅花鹿茸的化学分成及含量相近,鹿鹿茸中膳食纤维和必需无机元素含量高于其它两种鹿茸,填补了麋鹿研究的空白,为鹿资源的保护,发展,开发和利用提供了营养学依据。     

液相色谱紫外法测定鸡肉中三种硝基咪唑残留量

建立了测定鸡肉中二甲硝咪唑、罗硝唑、甲硝唑残留量的方法。以二氯甲烷提取,硅胶固相萃取净化,液相色谱紫外法检测。样品添加１０μｇ／ｋｇ,５０μｇ／ｋｇ,平均回收率为７８％～９１％,相对标准偏差为６．４％～１０．１％。     

Stationary distribution and extinction for a food chain chemostat model with random perturbation

In this paper, we study the dynamical behavior of a stochastic food chain chemostat model, in which the white noise is proportional to the variables. Firstly, we prove the existence and uniqueness of the global positive solution. Then by constructing suitable Lyapunov functions, we show the system has a unique ergodic stationary distribution. Furthermore, the extinction of microorganisms is discussed in two cases. In one case, both the prey and the predator species are extinct, and in the other case, the prey species is surviving and the predator species is extinct. Finally, numerical experiments are performed for supporting the theoretical results.     

平台参与下网络食品安全政府监管策略研究

针对“互联网+食品”新兴业态产生的更为严峻的食品安全问题,本文研究政府对网络食品安全实施直接监管下的最优监管策略,以及在网络平台参与监管时政府的最优间接监管策略,并考虑了网络平台与食品企业合谋对监管效率的影响。结果表明,在食品安全问题被发现的概率越大或食品安全问题发生对政府影响较大时,选择直接监管策略会更优;但监管成本的增加会降低政府直接监管的动因,促使政府选择间接监管策略;比较两种策略可知,间接监管模式更能抑制平台与企业的合谋行为。此外,研究还表明在直接监管策略下,由于提高食品企业的惩罚力度会降低政府的监管强度,因此加大惩罚并不总能提高政府的效益;而在间接监管策略下,加大对网络平台的惩罚会使网络平台加大监管力度,从而提高政府的效益。     

我国粮食生产的技术推进模式及影响机制研究

基于农业生产技术的功能性特征及随机前沿理论,构建可分离柯布-道格拉斯形式生产函数,测算我国粮食生产全要素增长率及其组成成分.实证结果表明,1999-2011年间,小麦、稻谷和玉米作物的全要素增长率普遍较低,其中,前沿技术进步率对全要素增长率具有正的贡献;但技术效率(尤其是M技术效率)在逐年降低,是造成全要素增长率偏低的主要原因.在此基础上,对影响我国粮食生产技术效率变化的因素进行理论分析和实证检验.研究发现,以直接补贴为主的农业财政支出政策对BC和M技术效率提高作用明显,且影响效果最强.粮食生产技术的推广与普及、粮食生产的规模化和专业化对技术效率具有显著正向影响,但市场机制的影响效果并没有显现出来.     

Applications of Infrared Spectroscopy to Biochemical,Food, and Agricultural Processes

Abstract

Integrated investigations on infrared spectroscopic characteristics of metabolites and on applications of infrared spectroscopy to foodstuff production, food processing, and tasting are described. As the important metabolites, saccharides, which play very important roles in various functions, located in the central position of the metabolic pathways, were selected, and the spectral features of the saccharides and related materials are discussed. Additionally, the applications of spectral analysis to the monitoring of the enzyme reaction and the sugar metabolic processes, which are the main materials in food processing, are described. Furthermore, the studies on the spectroscopic measurements during the cultivation of agricultural products as foodstuffs and in the tasting as the final quality evaluation of foods are represented. These results suggest that infrared spectroscopy could be very effective for evaluating foodstuff production and the tasting of the processed foods and that the applied topics should provide fundamental information about the spectral behavior of the metabolites and bioproducts.     

REVIEW: High pressure NMR study of proteins – seeking roots for function,evolution, disease and food applications

NMR experiments at variable pressure reveal a wide range of conformation of a globular protein spanning from within the folded ensemble to the fully unfolded ensemble, herewith collectively called “high-energy conformers”. The observation of “high-energy conformers” in a wide variety of globular proteins has led to the “volume theorem”: the partial molar volume of a protein decreases with the decrease in its conformational order. Since “high-energy conformers” are intrinsically more reactive than the basic folded conformer, they could play decisive roles in all phenomena of proteins, namely function, environmental adaptation and misfolding. Based on the information on high-energy conformers and the rules on their partial volume in its monomeric state and amyloidosis, one may have a general view on what is happening on proteins under pressure. Moreover, one may even choose a high-energy conformer of a protein with pressure as variable for a particular purpose. Bridging “high-energy conformers” to macroscopic pressure effects could be a key to success in pressure application to biology, medicine, food technology and industry in the near future.     

Effects of high pressure on unsaturated fatty acids

The objective of this study is to investigate the effects of high pressure processing on the molecular structure of some unsaturated fatty acids. Samples of elaidic acid, linoleic acid, ZE and EE conjugated linoleic acid are treated at 293 or 333?K at pressures up to 700?MPa. It is observed that the adiabatic heat generated from compression is able to bring the sample temperature above 373?K after 700?MPa. These relatively extreme conditions are of great interest for food sterilization, but they may induce undesirable change in fatty acid quality characteristics. To check for structural changes, Raman spectra of the samples are analysed after treatments. The comparison with Raman spectra of samples kept at atmospheric pressure shows that pressure induces some conformational changes at the hydrocarbon skeleton in solid samples, while the liquid ones remain unchanged. No cis/trans isomerization occurs, but gauche conformers are likely to be present.