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关键词： 食品分析与检验   实验教学   虚拟仿真实验   网络教学   实践  

摘要： “食品分析与检验”是食品类相关专业的核心必修课程之一,“食品分析与检验”实验是该课程实践和教学的重要组成部分。针对目前实验教学中存在的问题,在现代信息化环境下,利用MOOC平台课程建设的实验教学资源库,以及虚拟仿真实验建设项目,对“食品分析与检验”实验教学模式进行探索,推进信息技术与传统教学的深度融合,提高学生的分析检验能力和实验探究能力。

关键词： 《中国食品卫生杂志》   市场监管总局   最大残留限量  

关键词： 高效液相色谱法   食品添加剂   碳酸饮料  

摘要： 本文建立了一种同时检测碳酸饮料中安赛蜜、苯甲酸钠、山梨酸钾、糖精钠和咖啡因的高效液相色谱法,并考察了流动相pH对添加剂色谱行为的影响。以乙酸铵(pH5.53)∶甲醇(82∶18)为流动相,采用二极管阵列检测器在228 nm和272 nm波长处检测。结果表明,在0.50~100μg·mL^-1范围内,该方法具有良好线性(R>0.9999),检出限为0.05~0.10μg·mL^-1,回收率为95.6%~104.5%,RSD值为0.2%~5.3%。该方法操作简单、灵敏度高,可满足对碳酸饮料中5种添加剂的同时检测。

关键词： 食品卫生   微生物   检验内容   检验技术   分析  

摘要： 随着我国社会的发展与科技的进步,人们的生活水平也在相应提高。近几年,我国的食品安全卫生已经成为人们的热议话题。与此同时,我国国际卫生组织非常关注食品微生物污染的问题,而食品中微生物检验技术是保证食品质量安全和卫生的重要标准,同时微生物检验技术也给食品行业带来了新的突破。本文针对食品中微生物的检验内容和检验技术进行简单分析,探讨食品微生物检验技术对食品行业做出的贡献。

关键词： 高校校医院   学校食堂   卫生监督管理  

摘要： 高校是对高等人才培养的重要场所,学生作为未来社会的主要建设者,他们的身体健康是学校非常重要的工作.高校食堂是学生们用餐的主要地点,食堂的食品卫生安全直接影响着学生的身体健康状况,如果对食品安全管理不重视,就很容易引起学生发生食物中毒等危险,所以高校需要对餐饮食品安全进行严格的把关,尤其是高校的校医院,要在学校食堂食品卫生监督管理中起到积极的作用.

关键词： 食品   化学污染物残留   研究进展  

摘要： 受原料与工艺因素影响,很多食品在生产过程中存在一定量的化学污染残留物,给人类健康带来危害,因此需要通过相关检测手段来判断食品化学污染残留物总量是否超过标准要求。但食品化学污染残留物种类繁多,且检测时容易被外界因素影响而导致检测结果失准。这一现状说明检测手段存在缺陷,需要通过不断的研究对其进行优化。基于此,本文对食品化学污染物残留检测研究进展进行了分析,主要阐述研究了热点及发展趋势。

关键词： PLC可编程序控制器   多功能控制器   通信联系   调节控制   干燥设备   食品添加剂   易于操作   控制系统  

摘要： 多功能控制器如何优化食品生产中食品添加剂的添加过程——某食品添加剂生产厂家一直在寻找一款易于操作使用的控制器来控制其酪蛋白干燥设备,并希望利用这一控制系统完成复杂的控制调节过程,与PLC可编程序控制器建立通信联系。有一款多功能控制器确实能够满足上述所有要求。

关键词： Ellagic acid   Bovine serum albumin   Combination mechanism   Toxicity   Molecular docking   GALLIC ACID   HEMOGLOBIN   DOCKING   SPECTROSCOPY   ALKALOIDS   MECHANISM   LUTEOLIN   INSIGHT  

摘要： Ellagic acid (EA), a natural plant polyphenol, is usually used as a functional additive in variety of health foods. However, the potential toxicity of EA to human health should be paid enough attention. To clarify its biological toxicity in vivo, this study explored the binding mechanism of EA with bovine serum albumin (BSA) by means of spectroscopic approaches and molecular docking insimulative physiological conditions. The results showed that the mixture of BSA with EA could spontaneously cause the formation of BSA-EA complex through electrostatic interaction under simulative physiological conditions (0.01 mol.L(-1)Tris-HCl, 0.015 mol L-1 NaCl, pH = 7.4). Molecular docking experiments revealed that EA was primarily bound to the hydrophobic pocket of the site I (subdomain IIA) of BSA. It has been reported that the binding of small functional molecules to serum albumins remarkably impacts their absorption, distribution, metabolism, and excretion features. Therefore, this study might be helpful for human to have an in-depth understanding of the biological effect of EA in vivo and guide human to take it safely and reasonably.

关键词： food additive   toxicology   pathology   regulatory review   myrcene   HYALINE DROPLET NEPHROPATHY  

摘要： In the United States, the Food and Drug Administration (FDA) regulates the safe use of food ingredients, including food additives. Food additives are subject to FDA premarket review and approval, a process conducted by FDA scientists to evaluate the additive's safety for the intended conditions of use. Typically, an acceptable daily intake level is established by toxicologists based on the highest no observable adverse effect level for the most sensitive noncancer toxicity end point determined from a pivotal nonclinical study with application of an appropriate safety factor. Utilizing other information, including the additive's use and exposure levels, a safety determination (reasonable certainty of no harm) is made. During ongoing safety assessments, pathologists are often consulted by toxicologists for case-specific reasons, which may include verifying that an observed pathological effect is treatment related and adverse, confirming the determination of the pivotal study, endorsing a mode of action, or evaluating the human relevance of a toxicological effect found in experimental animals. Last year, the FDA took regulatory action to no longer allow the use of the food additive myrcene, a synthetic flavoring agent, based on results from National Toxicology Program carcinogenicity studies. The cancer and noncancer end points from the rat studies are discussed.

关键词： Cod   Natural composition   Water content   Food additives   Added water   Food fraud   QUALITY   HYPOPHTHALMUS   CHLORIDE   MUSCLE   ACID   FISH  

摘要： To counteract water losses from processing fish and fish products, many water-binding food additives such as condensed phosphates, citrate, citric acid or carbonates may be used, which results in an increased weight of the products. 240 fillets of cod (Gadus morhua) were treated with water-binding food additive solutions in different treatment periods and temperatures. Tested parameters were the sensory aspects and texture, water content, protein, fat, salt, phosphate, carbonate, citrate, and pH. This study provides authentic and systematically determined information about the effects of water-binding food additives on the properties of cod fillets. The treatment with hydrogencarbonate or with triphosphate increased the water content up to 87.5% and 87.0%, respectively. Except for citric acid, where the least effect on the water content was observed, the treatment temperature at 25 degrees C achieved a greater uptake of water than at 0 degrees C. The determination of pH showed a shift to the alkaline side of up to 8.4 when hydrogencarbonate was used. The treatment with citric acid resulted in an acidic pH value of 4. Additionally, this study provides reference data of the mentioned parameters of untreated fillets originating from whole, uneviscerated cod. The results provide a potential tolerance limit for the water to protein ratio for untreated cod fillets of 4.7. In summary, the results facilitate the assessment of added water in fishery products to protect the consumer from food fraud.