玫瑰花酵素发酵过程中的抗氧化活性变化研究

以玫瑰花为主要原料,通过添加酵母菌和醋酸菌进行发酵,研究玫瑰花酵素发酵过程中抗氧化变化,通过测定总酚含量、DPPH自由基清除率作为抗氧化性变化指标。研究结果显示:玫瑰花添加量为8%,酵母添加量为0.8%,醋酸菌添加量为1%,白糖添加量为16%,28℃发酵45 d所得到的玫瑰酵素总酚含量为88 mg/m L,DPPH自由基清除能力为85%,产品颜色深红,酸甜适中,具有玫瑰花的香气。     

高钙菜茎总黄酮提取及抗氧化活性研究

首先采用乙醇提取高钙菜茎总黄酮,再分析其体外抗氧化活性。结果表明,高钙菜茎总黄酮得率为(1.64±0.12)%,其总黄酮的DPPH自由基、超氧阴离子自由基和ABTS阳离子自由基清除率随着其浓度的增加不断增强,当浓度达到40μg/mL时,茎总黄酮对DPPH的清除能力与VC清除能力相当,清除率达100%;随着浓度的增加,高钙菜茎总黄酮对ABTS阳离子自由基清除能力明显高于VC,浓度在216.8μg/mL时清除率达74.16%。结果证明,高钙菜茎总黄酮具有较好的抗氧化活性。     

玉米淀粉及黄浆发酵产小核菌多糖抗氧化活性

随着现代经济社会的不断发展和进步,化工产业和生物产业仍在人们日常生活中占据十分重要的作用。玉米淀粉和黄浆发酵产小核菌粗多糖,积极探究体外抗氧化性,本文就对小核菌粗多糖对于超氧阴离子、ABTS自由基、亚硝基自由基的清除能力和一直亚油酸过氧化的作用。小核菌粗多糖经过HR凝胶柱层析分离纯化处理之后,得到两组FRAC2和FRAC1,红外光谱分析充分表明这两种物质中存在C=O键和OH基团。小核菌粗多糖能够更好地清除ABTS自由基,对于超氧阴离子的自由基和亚硝基有着显著的清除效果,清除能力也会在粗多糖浓度增加的影响下开始升高,通过实验表明玉米淀粉和黄浆发酵所产生的小核菌粗多糖能够产生显著的抗氧化效果。     

红枣多糖提取工艺与其抗氧化活性研究

本文通过单因素试验研究红枣多糖提取工艺的最佳参数以及对提取得到的红枣多糖进行抗氧化活性研究。结果表明,当超声功率144 W、超声时间20 min、PH值3.8、料液比1∶40时,提取效果最好;经抗氧化活性研究发现,红枣多糖对羟基自由基和超氧自由基的清除效果都远低于维生素C,且红枣多糖对羟基自由基的清除能力要比对超氧自由基的清除能力强。     

鳄鱼肉多肽的抗氧化性研究

鳄鱼肉中含有丰富的蛋白质资源,充分利用,形成富含羟脯氨酸的鳄鱼肉多肽。采用8%的碱性蛋白酶对鳄鱼肉进行酶解制备鳄鱼肉多肽,考察酶解时间和相对分子质量对其抗氧化活性的影响。结果显示,酶解2 h、鳄鱼肽相对分子质量为2 200时,鳄鱼肽对自由基DPPH、OH和超氧阴离子自由基的清除能力最强,可达到85.4%。这说明,对相对分子质量的范围和酶解时间的有效控制,不仅提高了鳄鱼肉多肽的抗氧化性,还有效保持鳄鱼肉多肽的生物活性和功能性成分(8.86%羟脯氨酸,多肽∶鳄鱼肉蛋白含量为4∶5),为鳄鱼肉多肽功能性产品开发提供理论基础。     

大豆膳食纤维广式月饼的生产

介绍了将豆渣采用化学处理和膨化处理的方法制取豆渣粉,按照一定配方制作广式用饼的工艺流程及操作要蹼,通过两种处理方法和比较,并添加豆渣粉馅料的影响进行了讨论,指出将豆渣作为天然膳食纤维添加到广式月饼中既改善了豆渣的风味,又能完好地保持广式月饼原有的风味特点。     

超声波对糙米发芽率的影响及糙米复合饮料的研制

通过超声波处理糙米,探讨了糙米不同时间点的发芽率与超声波处理时间的影响关系。当超声波处理时间为60 min,发芽时间为36 h时,糙米的发芽率达到最大,为73.45%。以发芽糙米和金针菇为原材料,经接种乳酸菌发酵后,配以柠檬酸、白砂糖等辅料制成糙米金针菇复合饮料。通过单因素试验确定发芽糙米浆与金针菇汁的最佳配比为1∶1.5。以正交试验优化复合饮料的发酵条件及配方,结果表明,在发酵温度40℃,接种4%的乳酸菌,发酵10 h时,复合饮料口感最佳。配方选择加水量4%,添加柠檬酸的量为0.05%,添加白砂糖的量为5%时,复合饮料风味最佳。稳定剂在选用复合稳定剂0.2%CMC-Na与0.25%PGA时,其稳定性、流动性最好。     

一种生麸曲的制作工艺

本研究通过对麸曲的制作工艺进行研究,确定了一种生麸曲的制作工艺,接种米曲霉,添加30%稻壳,控制水分50%,培养温度32～37℃,培养48 h即可。与熟麸曲相比,糖化力、蛋白酶活等指标相近,制作工艺更加简单,可以直接应用到酒类发酵和固态醋发酵中。     

玉米芯中木聚糖的提取研究

通过对玉米芯中木聚糖提取的几种不同条件的比较。确定了水一酸-水预处理后,150℃高温蒸煮1h的方法提取木聚糖,该方法总糖提取率砑这到29.97%,还原糖（RS）与总糖（TS）之比为23.1%。     

黑蒜多糖的提取及其抗氧化性研究

采用木瓜蛋白酶辅助水提醇沉法提取黑蒜多糖,并对最佳条件下提取出的粗多糖进行DPPH自由基、羟基自由基(·OH)清除作用及对大豆油抗氧化作用的测定,确定其抗氧化活性。结果表明,木瓜蛋白酶辅助水提醇沉法提取黑蒜多糖的最佳提取条件为酶用量1.5%、酶作用p H 6.5、提取温度55℃、超声时间75 min,在此条件下,黑蒜多糖的提取率可达10.15%。黑蒜多糖有较强的清除DPPH和OH·的作用,但与维生素C相比,黑蒜多糖对DPPH和·OH自由基的清除效果要差,而黑蒜多糖对大豆油的抗氧化能力较维生素C强,能够有效抑制大豆油的氧化。     

大豆加工食品中呕吐毒素污染水平调查与分析

建立了酱油和豆腐乳中呕吐毒素免疫学检测的前处理方法,并首次调查了市场上酱油、豆腐乳、豆腐和大豆中呕吐毒素的污染水平,分析并证实了豆腐乳中呕吐毒素的污染主要来自原料豆腐隙头仍是大豆）而不是生产加工过程,酱油中呕吐毒素污染主要来自原料大豆。因此对大豆加工食品中呕吐毒素的污染控制,重点应放在原料大豆。     

The importance of time frames in Swedish Home and Consumer Studies

The aim of this study was to explore how time frames affect pupils and teachers in cooking activities during lessons of different durations for Home and Consumer Studies, with a specific focus on the pupils’ experiences. To investigate this, classroom observations were carried out in 2011 and 2012, with the help of audio and video recordings in three different schools in Sweden and included altogether 22 pupils (18 girls, 4 boys) in grade 9 (15–16 years). Each class was observed during two separate lessons, lasting between 1 h 50 min (110 minutes) and 2 h 20 min (140 min). The six lessons resulted in 12 h of video recorded time and 80 h of sound recordings. The study showed that the importance of finishing on time seemed to be ingrained in most pupils in all classes and the end result was perceived as more important than the process of cooking. The study also showed that knowledge of cooking skills and time management seemed important for success in grade‐related tasks. Pupils demonstrated different ways of handling the time frames, e.g. using various methods to speed up the cooking process. This study raises important questions about the relationship between national and local time frames and the curriculum aims in Home and Consumer Studies.     

提取油茶籽抗氧化活性物质的研究

本文选用石油醚(弱极性)、乙酸乙酯(中等极性)、正丁醇(强极性)三种不同萃取剂分离提取油茶籽中的抗氧化物,测定和比较不同萃取层的总酚含量、清除DPPH自由基活性和还原能力发现,活性较强部分主要分布在中等极性的乙酸乙酯层。取抗氧化活性最强的乙酸乙酯层萃取物用乙酸乙酯∶甲醇梯度洗脱剂过柱,发现抗氧化活性部分主要富集于9∶1段和6∶4段。相比于市售茶油,亚临界茶油含有更多的有效抗氧化成分并具有更好的抗氧化效果。     

番茄糯米发酵饮料的生产工艺

研究了以糯米和番茄为主要原料生产发酵饮料的工艺。该饮料是一种低酒度、营养丰富、口味独特的浑浊型营养保健饮料。     

The ownership and use of small kitchen domestic appliances by a Cypriot population

The nutritional habits of consumers have become a cause for concern with an increasing number of people suffering from diseases related to nutrition. In Cyprus, traditionally the Mediterranean diet was consumed, which was protective against coronary heart disease. Recently the incidence of coronary heart disease is increasing and has become a cause for concern. The way in which food is prepared may contribute to the nutritional content of the diet. Traditional methods of cooking and eating are being influenced by increased ownership of domestic appliances. The aim of this study was to carry out a cross‐sectional survey of people living in Cyprus to determine the ownership and use of small kitchen appliances. An opportunistic sample of 300 female subjects was recruited. Data were collected using a self‐completion questionnaire consisting of questions concerning personal details, cooking techniques, and the ownership and use of domestic appliances. The Liverpool John Moores University Ethics Committee granted ethics approval for the study. The majority of Cypriots were found to spend more than 2 h cooking each day. Toasters, sandwich makers, kettles and juice makers were owned by over 75% and microwave ovens, food processors and blenders by over 50% of Cypriots. Those with a professional occupation were significantly more likely to own crepe and pancake makers, electric grills, coffee makers, blenders and food mixers (P < 0.05). There were no significant associations between age groups and ownership of any of the domestic appliances. The results indicated that a considerable number of Cypriots own and use small domestic kitchen appliances. The use of these appliances may contribute to a tendency for this population to move away from their traditional diet. The relationship between usage and nutrient intake remains to be investigated.     

Advantages and disadvantages associated with the increased use of microwave energy in food preparation

This paper reviews some of the advantages and disadvantages associated with the increased use of microwave energy which have been revealed in recent investigations. In the U.K., there have been many changes in household structure and in eating patterns. Lifestyles have changed as a result of the complex interaction between social, nutritional and technical developments. There are now many new products and a different mode of cooking and eating is used in which convenience is an important feature. Comparisons between households with and without microwave cookers showed a fundamental difference between time and energy used in food preparation and also between the part played by different family members in meal production. The changing roles within households and the nature of family-eating patterns were evident. Experiments were carried out to quantify some of the observed differences between food cooked by conventional methods and by using microwave energy. The microwave cooker was found to be an important domestic cooking appliance with potential for improving energy efficiency during cooking and providing convenience and increased leisure time but it must be realised that there are problems relating to product design and safety.     

利用毛霉工业化生产腊八豆的研究

从腐乳坯中分离和筛选毛霉菌株,人工接种于熟化的大豆,结果表明;人工接种0.5%的纯种毛霉菌,在卫生条件控制较为严格的情况下恒温发酵,只需2～3天便可获得理想的霉豆坯,经7～10天的发酵便可获得品质鲜美的腊八豆,比用传统工艺制作腊八豆的生产周期缩短近1个月,并可进行批量生产。经分析,大豆经毛霉菌发酵后其有效成分和营养价值有提高。     

Consumers' interest in learning about cooking: the influence of age,gender and education

General and governmental interest in cooking has increased recently. In part this may be because the acquisition of food preparation skills may make individuals less dependent on processed foods and reduce risks of overweight and obesity. However, little research has been conducted on consumers' interests in learning about cooking. Therefore in 2012 an online survey was conducted in Australia among 1023 adult food preparers with the aim of determining what and how they wanted to learn to cook. Questions were asked about interest in learning about cooking‐related topics, specific main meals and cooking techniques, preferred ways to learn, and their demographic characteristics. Frequency and cross‐tabulation analyses were used to compare the responses across demographic categories, and content and correspondence analyses were used to analyse meal preferences and age‐related differences. The findings show that 71% of the sample wanted to learn more about cooking. Respondents wanted to learn to cook a wide range of evening meals, especially ethnic dishes (e.g. Chinese, Thai, Italian, ‘Asian’). Most preferred to learn from television (68%), newspapers and magazines (41%), although attendance at cooking classes (34%), YouTube (27%) and special newsletters (24%) were also popular. There were few, weak associations between interest in cooking and the respondents' demographic characteristics. The findings are discussed in relation to the common problems faced by all domestic food preparers and the major opportunities to communicate about cooking.     

不同烹饪方式对4种蔬菜中抗氧化成分的影响

本文通过分光光度法测定蔬菜经过不同烹饪方式处理后的总黄酮、总多酚及亚硝酸盐含量,并考察不同储存条件对蔬菜亚硝酸盐含量的影响。结果表明,蔬菜经高温烹饪后,黄酮类物质的含量普遍有所增加,油炒后增加最显著,而多酚类物质和亚硝酸盐含量均下降,焯制后下降最多,叶菜因其组织结构相对松散,烹饪处理对其影响最显著。     

传统发酵食品中微生物及其代谢作用

本研究主要分析传统发酵食品在生产过程中产生的微生物,并研究和分析其代谢的作用,希望能切实有效地提升传统发酵食品的生产工艺,并实现升级发酵产品质量的目的。通过研究发酵产品,可将其微生物及代谢的作用延伸应用到医疗、保健等各行业中。