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关键词： 营养与食品卫生学   课程思政   教学方法  

摘要： 营养与食品卫生学是预防医学专业核心课程之一,其中蕴含着丰富的思政教育元素。深入发掘该课程中的思政元素,并利用合适的教学方式将其融入营养与食品卫生学的教学过程中,在培养学生专业素质的同时,达到"立德树人"的目的。

关键词： 食品微生物学   益生菌检测   探索性实验   实验设计  

摘要： 该文将益生菌检测项目引入大学本科实验教学,设计了市售乳饮料中乳酸菌检测综合型实验。该实验涵盖知识点多,实验过程简单,易于在本科教学课堂实施。该实验将食品微生物学课程前期所学的基础知识和基本实验技能与生活热点问题相结合,激发学生学习兴趣,培养学生理论联系实际的能力及综合实验技能。在培养"厚基础、强能力、宽适应"的创新型人才和创业型人才方面具有重要意义。

关键词： 食品添加剂   乳酸   折光法  

摘要： 目的建立一种用折光法检测食品添加剂乳酸的含量的方法。方法配置标准乳酸浓度梯度,使用阿贝折射仪测得标准品的折光指数,绘制出乳酸的标准曲线,并测量样品的折光指数,带入标准曲线计算样品中乳酸含量,并将折光法计算得到的乳酸含量与国标法滴定值进行比较。结果折光法线性方程为Y=9.2545X-12.3305,相关系数r^2为0.9999。折光法与滴定法的最大偏差为0.51,折光法检测乳酸的相对标准偏差为0.1%(n=6)。结论相比滴定法,折光法取样量少,操作简单、检测快速,为乳酸含量的快速检测提供了一种新的检测方法。

关键词： 食品添加剂   食用色素   广告宣传   防腐剂   食品工业  

摘要： E171、E249、E102……这些晦涩代码所代表的食品添加剂会消失吗?在法国,为了确保食物的品质,78%的食品工业(不包括糖果业)需要用到添加剂(食用色素、防腐剂等)。如今添加剂俨然成了众矢之的:食品工业和超市的广告宣传以减少添加剂的使用为卖点。

关键词： Gut microbiota   Food additives   Artificial sweeteners   Emulsifiers   Preservatives   CHAIN FATTY-ACIDS   COLORECTAL-CANCER   ESSENTIAL OILS   MARINE POLYSACCHARIDES   INTESTINAL MICROBIOTA   GROWTH-PERFORMANCE   ORGANIC-ACIDS   HUMAN HEALTH   METABOLISM   SACCHARIN  

摘要： Background: Dietary factors substantially influence the community structure and function of human gut microbiota. Although many dietary components, such as carbohydrates, fats, proteins and phytochemicals, have been extensively explored for their impact on gut microbiota, little attention has been paid to the influences of various food additives on gut microbiota. Scope and approach: This review summarizes the current findings on the impact of common food additives on gut microbiota structure and function. The food additives discussed include artificial sweeteners, emulsifiers, preservatives, colorants and acidity regulators. We begin with introduction of gut microbiota and its association with health and disease, and the factors affecting its composition. Then we discuss existing studies on the effects of different types of food additives on the composition and function of gut microbiota. Finally, we present issues that require consideration when interpreting the current findings and highlight the future perspective. Key findings and conclusion: In vitro studies (such as M-Shime model), animal models (such as mice, rats, pigs and monkeys), and human clinical trials all indicate that different types of food additives could modify gut microbiota and health status. Various models have their own advantages and limitations, therefore cautions need to be taken when the data are interpreted. Considering the ubiquitous use of food additive in processed food, the long-term impact of food additives on gut microbiota needs to be examined in future research. Moreover, whether the changes of specific microbial species caused by food additives could lead to corresponding changes in metabolic and immune functions needs to be further elucidated.