发达国家食品添加剂研究状况

介绍了国际食品法典委员会、美国、欧盟、日本有关食品添加剂的定义和范围,食品添加剂法规标准框架结构与内容,以及各国食品添加剂的管理部门和不同的管理方式。为加强我国食品添加剂管理和进口食品中添加剂的使用管理,以及出口食品生产企业组织生产提供参考。     

广东建成转基因食品及食品毒害物质检验站

不久前,广东省转基因食品及食品毒害物质检验站在广东省质检中心顺德基地顺利建成。该站设有食品应急检测技术研究室,具备我国28大类QS市场准入食品的项目检测能力,将重点对食品及相关产品的有效成分、毒害物质、食品真实属性表征与识别进行检测和技术研究。     

一门新兴学科——食品化学

从食品的化学组成出发,概要介绍了食品化学在食品加工、貯藏中的重要作用和食品添加剂的开发利用对食品色、香、味的改进与提高。说明了食品的风味与烹调过程中化学变化的密切关系。     

基因检测技术在食品物种鉴定中的应用

食品安全关系国计民生,食品物种鉴定是食品安全链的重要环节。基因检测技术的发展使食品物种鉴定变得更加快速、准确、灵敏。本文对近十年来国内外采用基因检测技术进行食品物种鉴定的研究和应用情况进行了总结和分析,包括基因检测技术的特点、主要方法及其在动物源性食品、植物源性食品、高附加值食品和深加工食品分析中的应用以及未来的发展。     

《食品仪器分析技术》

食品分析是检测食品的组成和性质,以评价食品的营养价值、功能性质及其可接受性的一项重要技术。该书着重介绍了在食品分析中常用的几类仪器分析方法:气相色谱法、高效液相色谱法、波谱分析技术、热分析及食品流变学测量。     

食物的色、香、味与食品添加剂

食品添加剂可以改善食品的品质,延长食品的保存期,增加食品的营养成分。本文介绍了生活中常见的食品添加剂：食品色素、食用香料、甜味剂、鲜味剂、防腐剂和抗氧化剂的性能、使用范围和化学结构。以便于在化学教学中开阔学生的知识视野,提高学生的学习兴趣,全面培养学生的科学素质。     

苯甲酸与人体健康

社会的发展,人们生活节奏的加快,促使食品工业特别是方便食品、半成品迅速发展。为了增强这类食品的感官性质、延长保存时问、满足食品加工工艺过程的要求,‘常在食品中加入少量合成或天然的化学物质,即食品添加剂。     

高效液相色谱法测定模拟食品接触材料中3,3′-二氯-4,4′-二氨基二苯基甲烷的迁移量

<正>食品接触材料,是指与食品直接或间接接触的各类材料,保护其包装的食品,防止食品受到外界因素,如空气、光线和微生物等的影响而发生变质,同时便于储存和运输。食品接触材料中的化学物质若发生迁移进入食品,则可能引起食品品质的变化,还会给食品安全带来负面影响[1-3]。因此,对食品包装以及其他食品接触材料中化学物质的迁移行为进行关注、研究、测试和控制,对保证食品安全、保护消费者健康具有非常重要的意义。     

9部门要求加强食品添加剂监管工作

不久前,卫生部、食品药品监管局、工商总局、质检总局等9部门联合发布《关于加强食品添加剂监督管理工作的通知》,《通知》明确指出,食品生产者和餐饮单位所使用的额外添加剂,必须取得生产许可证或者有效期限内的卫生许可证,食品销售者不得在销售过程中添加任何非食用物质和食品添加剂。2008年12月,9部门在全国开展打击违法添加非食用物质和滥用食品添加剂专项整治行动以来,监管工作所面临的形势依然严峻,主要有3大问题:(1)有的食品生产经营单位未按照相关法规和标准的规定采购、查验和使用食品添加剂;(2)食品添加剂生产经营不规范的问题依然存在,复合食品添加剂问题突出;(3)食品添加剂标签、说明书不规范,夸大宣传使用效果和擅自扩大使用范围,误导食品生产经营者使用。为此《通知》要求,下阶段工作将继续加强对食品添加剂生产经营和使用的监管,包括严格食品添加剂生产许可和监督管理工作,严把生产许可关;规范复合食品添加剂的生产,把复合食品添加剂纳入工业产品生产许可范围,严禁使用非食用物质生产复合食品添加剂;严格规范食品添加剂经营主体准入行为,加强对经营活动的监督管理,督促销售者建立进货查验制度等自律机制;规范食品添加剂标签、说明书,包装上必...     

食品中抗氧化剂的应用及其检测技术研究进展

介绍食品中常见抗氧化剂的种类,分析了食品抗氧化剂的化学特性、在食品中的应用情况及其危害。对食品抗氧化剂的检测技术及研究进展进行了综述。     

涂料印花增稠剂PTA-1性能的研究

本文报道了对影响聚丙烯酸系PTA—1增稠剂增稠性质的PH值、电解质、络合物等因素的试验研究,结果表明PTA—1具有良好的增稠性和抗离子性,达到国外同类产品水平。     

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the use of different biopolymers as encapsulating agents on the content of organic acids, minerals, fibers, phenols, carotenoids, and the antioxidant activity of the powdered product. Fruits were ground and freeze-dried with or without biopolymers (maltodextrin, resistant maltodextrin, cyclodextrin, and pea protein). Rosehip formulated purees with encapsulating agents are an interesting food ingredient rich in fiber and minerals that could be used in the food industry in order to obtain different functional foods. Results obtained in this study show that all formulated samples are a good source of potassium, calcium, magnesium, and manganese. Both rosehip without biopolymers and rosehip with pea protein formulations are also a good source of Zn. Formulation with pea protein can be claimed as a good source of Fe. All formulations are food ingredients with a very high content of ascorbic acid. Comparing the encapsulating agents, depending on the studied bioactive compound samples behaved differently. In conclusion, it can be indicated that pea protein is recommended as an encapsulating agent since the rosehip with pea protein sample has the highest content of fiber, minerals, organic acids, and carotenoids among the encapsulating agents studied.     

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.     

新型食品防腐剂山梨酸

防腐剂是能抑制微生物生长、防止食品腐败变质、延长保存期的一类添加剂。山梨酸在人体内能参加正常的新陈代谢,可视做食品的成分之一,是迄今为止国际公认的最好食品防腐剂。山梨酸可用乙烯酮巴豆醛法、丁二烯乙酸法合成。     

高效液相色谱法同时测定纸质食品接触材料中11种荧光增白剂

建立了同时测定纸和纸板食品接触材料中11种荧光增白剂的高效液相色谱–荧光检测法。将粉碎好的纸质样品用40%乙腈水溶液超声提取,脱脂、浓缩后用高效液相色进行定性定量分析。在测定条件下,样品干扰低,11种荧光增白剂分离度大于1.0,在各自线性范围内,相关系数均大于0.999 9,11种荧光增白剂的检出限为0.12~0.24mg/kg,定量限为0.40~0.80 mg/kg,加标回收率为90.1%~99.3%,测定结果的相对标准偏差为0.3%~2.8%(n=6)。该法样品处理简便、快速,方法灵敏度高,重现性好,可用于纸质食品接触材料中荧光增白剂的检测。     

Molecularly imprinted covalent organic polymers for the selective extraction of benzoxazole fluorescent whitening agents from food samples

Molecularly imprinted covalent organic polymers were constructed by an imine‐linking reaction between 1,3,5‐triformylphloroglucinol and 2,6‐diaminopyridine and used for the selective solid‐phase extraction of benzoxazole fluorescent whitening agents from food samples. Binding experiments showed that imprinting sites on molecularly imprinted polymers had higher selectivity for targets compared with those of the corresponding non‐imprinted polymers. Parameters affecting the solid‐phase extraction procedure were examined. Under optimal conditions, actual samples were treated and the eluent was analyzed with high‐performance liquid chromatography with diode‐array detection. The results showed that the established method has a wide linearity, satisfactory detection limits and quantification limits, and acceptable recoveries. Thus, this developed method possesses the practical potential for the selective determination of benzoxazole fluorescent whitening agents in complex food samples.     

Applications of Fruit Polyphenols and Their Functionalized Nanoparticles Against Foodborne Bacteria: A Mini Review

The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.     

不同有机胺对合成杂原子Ga－Si－ZSM－5分子筛的影响

考察了几种有机胺作引导剂对以水玻璃为硅源、硝酸镓为镓源合成Ｇａ－Ｓｉ－ＺＳＭ－５分子筛的影响。结果表明，合成体系的最佳碱度与有机胺有关，不同有机胺的合成效果相差很大，以正丁胺作引导剂可获得高结晶度的分子筛产物。通过与合成Ａｌ－Ｓｉ－ＺＳＭ－５的比较和一些条件试验，探讨了有机胺的作用，并对分子筛的形成过程进行了合理的推测。     

成核剂对聚丙烯熔融行为的影响

成核剂对聚丙烯熔融行为的影响陈彦徐懋（中国科学院化学研究所高分子物理开放实验室北京１０００８０）关键词成核剂，聚丙烯，平衡熔点聚合物的熔融过程受分子量大小、分子量分布、分子链构型（等规度、分子结构单元的键接序列）、不同的结晶晶型、不同的热历史等...