丝胶枸杞保健饮料的研制

以丝胶蛋白和枸杞提取液为原料,采用单因素实验和正交试验,确定丝胶枸杞饮料中主原料的优化配方为:枸杞浸出物为10%、丝胶蛋白1.0%、柠檬酸为0.10%、阿斯巴甜为0.050%;所制得的饮料色泽呈淡黄色,有枸杞的清香味,具有抗菌、促进肠胃道消化、抗氧化等功效,是一款有开发前景的保健饮料。     

城市水循环健康的评价方法及其应用——以邯郸市主城区为例

健康良性的水循环是实现区域可持续发展的基本保障。为客观诊断邯郸市水循环健康状况,选用综合指数法对其主城区2005～2016年水循环进行了健康评价,并采用模糊模式识别法和集对分析法进行对比验证。结果表明：邯郸市主城区因受到重工业城市背景和产业结构不合理的影响,城市水循环状态为亚健康;随着邯郸市产业结构的调整和水利民生政策的落实,其水循环健康状况逐年好转,2016年已达健康状态。三种评价方法的结果趋势基本一致,说明评价指标体系的构建较为合理,评价方法也较为适用。可见,研究结果为区域水资源综合管理的进一步优化以及社会经济的高质量发展提供了技术参考。     

Determination of melamine in milk-based products and other food and beverage products by ion-pair liquid chromatography-tandem mass spectrometry

This paper describes a fast method for the sensitive and selective determination of melamine in a wide range of food matrices, including several milk-based products. The method involves an extraction with aqueous 1% trichloroacetic acid before the injection of the 10-fold diluted extract into the liquid chromatography-electrospray tandem mass spectrometry (LC-ESI-MS/MS) system, using labelled melamine as the internal standard. As melamine is present in aqueous media in the cationic form, the chromatographic separation in reversed-phase LC requires the use of anionic ion-pair reagents, such as tridecafluoroheptanoic acid (THFA). This allows a satisfactory chromatographic retention and peak shape in all the types of food samples investigated. The method has been validated in six food matrices (biscuit, dry pasta and four milk-based products) by means of recovery experiments in samples spiked at 1 and 5 mg kg⁻¹. Average recoveries (n = 5) ranged from 77% to 100%, with excellent precision (RSDs lower than 5%) and limits of detection between 0.01 and 0.1 mg kg⁻¹. In addition, accuracy and robustness of the method was proven in different soya-based matrices by means of quality control (QC) sample analysis. QC recoveries, at 1 and 2.5 mg kg⁻¹, were satisfactory, ranging from 79% to 110%. The method developed in this work has been applied to the determination of melamine in different types of food samples. All detections were confirmed by acquiring two MS/MS transitions (127 > 85 for quantification; 127 > 68 for confirmation) and comparing their ion intensity ratio with that of reference standards. Accuracy of the method was also assessed by applying it to a milk-based product and a baking mix material as part of an EU proficiency test, in which highly satisfactory results were obtained.     

加快微灌技术推广应用和健康发展的对策和建议

本文研究了我国微灌（滴灌、微喷灌、涌泉灌）技术发展现状及存在的问题,分析了我国的农业特点,根据微灌技术推广应用的亲身实践经验和体会,提出了加快微灌技术推广应用和健康发展的对策和建议：（1）国家要加大科技投资,加强应用基础研究和技术创新,研究适合我国农业特点的微灌技术,并加大示范区建设以推广较为成熟的示范模式（;2）政府要加强引导,必要时通过政府行为,促进专门人员或组织进行统一灌溉、公司或个人对土地进行统一种植,为微灌技术的规模化推广应用创造条件;（3）强化设计和施工管理以确保工程合格,建立有效的工程后期管护机制并配套齐全灌溉管理技术使工程发挥应有作用,提高微灌工程的经济效益,确保农民的增收,充分调动农民使用微灌技术的积极性;（4）建立有效的技术服务体系。     

前体离子扫描法在快速筛查中药及保健食品中非法添加的5型磷酸二酯酶抑制剂及其未知衍生物中的应用

改造有明确疗效的药物,合成新的衍生物以避开法定检验方法是目前化学药物非法添加的趋势之一。本文提出将液相色谱-三重四极杆质谱联用仪的质谱前体离子扫描模式应用于中药及保健食品等复杂体系中非法添加药物衍生物的快速筛查策略,以5型磷酸二酯酶抑制剂为实验对象,通过分析该类化合物的结构和质谱特点将其分类,筛选各类共有的子离子碎片,优化质谱参数,建立了前体离子扫描模式的LC-MS筛查方法,讨论了质谱参数和碎片离子的选择对筛选结果的影响,并应用于实际样品的测定。结果表明,该方法既可以满足已知化合物的测定需要,又可以对复杂体系中未知的同类衍生物进行快速筛查,防止未知衍生物的漏检。该方法灵敏、专属、高效,值得进一步研究。     

基于角点及局部特征的饮料瓶识别方法

将机器视觉技术引入饮料瓶自动回收系统中.针对饮料瓶（PET材质）自身的特点,基于局部特征及几何不变性,采用一种亚像素级精度的角点提取方法,定义以角点为中心的左右曲线夹角及其符号作为饮料瓶的特征值,并提出基于“块”的快速匹配算法.实验结果表明,该算法具有较好的稳定性和可区分性,算法识别率高、速度快,能很好地满足饮料瓶自动识别回收的准确性和实时性要求.     

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical,Chemical, and Sensory Properties

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.     

气候变化对动物健康养殖和生产力的影响

简述了气候变化特点与动物的体热调节,介绍了气象因素对动物健康养殖和生产力的影响,并提出了相应的对策。     

“太重新城”规划设计

“太重新城”以“建筑、人文、道路、健康、生态”为目标进行规划,使“新城”居民实现了“健康居家”的梦想。     

工艺条件对酸性大豆蛋白固体饮料品质的影响

对影响酸性大豆蛋白固体饮料品质的因素进行了研究,并优化了酸性大豆蛋白固体饮料制备的工艺条件,研究发现最佳制备工艺条件为大豆蛋白与大豆多糖添加质量比为1∶0.22、干燥前调节混合液p H值为7.0、先混和大豆多糖和麦芽糊精再与大豆蛋白混合、喷雾干燥并取收集桶中样品,在此条件下制备的新型大豆蛋白固体饮料溶解性较好,且调制成的酸性大豆蛋白液体饮料的沉淀率较低,仅为0.95%。