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关键词： 科学调查   食品添加剂   家用电器   电能表  

摘要： 北京市海淀区中关村第二小学平时开展了很多有趣好玩的综合实践课,在暑假期间,学校为了给同学们提供大显身手的机会,特意设置了几个科学体验实践项目,培养大家一起来做小小科学调查员.同学们要探究的项目如下:探究如何养成爱眼护眼的好习惯;做饮料与健康的研究;外出旅行怎样让安全陪伴左右;在家学会安全使用家用电器。要体验的活动项目还真是不少,我们不妨摘取其中一些来看看吧!

关键词： Food additives   Beverages   HPLC   Method validation   BENZOIC-ACID   SOFT DRINKS   CONSUMPTION   POPULATION   SWEETENERS  

摘要： Purpose The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with national and international norms. Design/methodology/approach In total, 48 beverages: 21 soft drinks, 14 ice teas, 5 fruit drinks, 5 nonalcoholic sparkling drinks and 3 tonic waters were analysed for the level of sweeteners (aspartame, acesulfame K and saccharin), preservatives (benzoic and sorbic acid), colours (tartrazine, sunset yellow, quinoline yellow, allura red, amaranth, ponceau 4R, carmoisine, erythrosine, brilliant blue, green S and patent blue), citric acid, caffeine and total sugars. High-performance liquid chromatography methods used to quantify the levels of total sugars, caffeine and additives were validated against parameters such as linearity, recovery, accuracy, precision and limit of quantification. Findings Out of 48 beverages, 13 contained at least one sweetener. The most frequently used sweeteners were acesulfame K and aspartame. Benzoic acid was present in 27 samples (42.32-168.03mg/L). Sorbic acid was present in 14 beverages (13.01-180.38mg/L). Citric acid (0.7-4g/L) was present in all the 48 beverages, while caffeine was present in 20 samples in the range of 14.01-129.42mg/L. Nine samples contained at least one artificial colour and the most frequently used colours were tartrazine, sunset yellow, brilliant blue and carmoisine. The average level of total sugars present in the beverages was 10g/100ml. The validation parameters obtained showed evidence for method suitability. Research limitations/implications Beverages sold by individuals on the street, small restaurants and markets were not analysed. Originality/value This study provides an overview of the chemical composition of soft drinks and their compliance with Food Regulations. It also paves the way to investigate weaknesses, knowledge, attitudes and practices of local manufacturers, which leads to non

关键词： 新工科   食品化学   教学与实践  

摘要： 《食品化学》作为食品专业重要以及必修的课程之一,在整个学生培养过程中不可缺少。该学科以化学为基础,重点突出食品成分等方面。在"新工科"背景下,为了提高《食品化学》的教学成果验收水平以及实践操作能力水平,培养高水平食品专业人才,以创新模式教学和培养高素质的工程人才为向导,而且充分追赶学科前沿,更新知识储备,促进多学科融合,对课程内容、学习及实践模式进行探讨与总结。