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关键词： Active ingredients   In silico preliminary evaluations   Virtual screening   Structure-activity relationship   IN-SILICO   FREE TOOL   VITRO  

摘要： Food additives are considered to be the catalysts and headstones of the modern food industry, affecting every step of food production, processing, and storage. The urgent need for a comprehensive curation of food additives, including their molecular structures, biological activities, and precise toxicological evaluations, prompted the creation of the AdditiveChem database (http://***/additivechem/). This database has curated > 9064 types of food additives, along with their molecular structure, chemical and physical properties, absorption, distribution, metabolism, excretion and toxicity properties, biosynthesis and biodegradation methods, usage specifications, toxicological and risk assessment data, and targets in the human body from 16 databases to construct an efficient search platform for in silico preliminary evaluations. AdditiveChem database will enable an exploration of the relationship between the structure and function of food additives.

关键词： 糖醇   酸解   检测方法   总糖   误判  

摘要： 研究通过GB/T 15672-2009标准中检测方法对木糖醇、山梨糖醇、麦芽糖醇、异麦芽酮糖醇、赤藓糖醇、乳糖醇六种糖醇类食品添加剂进行处理,利用高效液相色谱法对处理前后糖醇进行分析,结果发现GB/T 15672-2009检测方法对单糖糖醇没有影响,但会将双糖糖醇水解出具有还原性的单糖,从而提高了总糖含量检测结果,检测方法会对双糖糖醇类产品的总糖含量产生误判。

关键词： 地方需求   实践能力   食品分析实验   实验教学模式改革  

摘要： 依据地方需求及地方应用型本科教学要求,对食品分析实验教学进行教学内容、教学模式、教学效果评价考核几个方面进行改革,激发学生对食品分析实验的学习兴趣,促进学生实践能力的提高。