壳聚糖辐照降解产物涂膜保鲜草莓研究

壳聚糖具有抑菌性与成膜性。将壳聚糖辐照降解得到的一系列不同粘均分子量产物进行涂膜草莓保鲜,研究涂膜液中壳聚糖粘均分子量、浓度、pH值、有机酸、明胶含量对草莓保鲜效果的影响;并设计四因素三水平正交试验。实验结果表明：1％（w／v）7．0×10^4Da壳聚糖、1％（v／v）醋酸、pH5、添加明胶0．5％的涂膜配方具有最好的保鲜效果;在常温（20℃、湿度80％～90％）下可以延长贮藏期2d;低温（3℃-4℃、湿度80％-90％）下可以延长贮藏期3d。     

Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness

China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness.     

Development of mediated amperometric biosensors for hypoxanthine, glucose and lactate: a new format

Electrochemical growth was used to form the organic conducting salt of tetrathiafulvalene (TTF) and tetracyanoquinodimethane (TCNQ) on platinum wires inserted in a glass capillary. Glucose oxidase, lactate oxidase and xanthine oxidase were deposited and crosslinked on the salt structure to produce mediated biosensors responsive to the corresponding analytes. Reliability, stability, interference, and the effect of oxygen on the electrode's response were studied. Among three common electroactive interfering substances tested, ascorbic acid was very active at the TTF-TCNQ structure and the highest response was exhibited by the enzyme-free electrode. Acetaminophen and uric acid displayed similar behaviour at a lower magnitude. The presence of oxygen significantly decreased the current responses of all electrodes.

The xanthine oxidase-bearing mediated electrodes were able to assay the hypoxanthine content of either the fish extract, fish homogenate or slurry of manually ground tissue, yielding results in good agreement with conventional enzymatic assays. The electrodes were stable more than 120 days and could be reused more than 30 times without losing their original activities.     

Determination of adenosine 5′-monophosphate in fish and shellfish using an enzyme sensor

An enzyme sensor for the determination of adenosine-5′-monophosphate (AMP) concentration in the muscle of fish and shellfish has been developed. The AMP sensor consisted of two immobilized enzyme membranes and an oxygen probe. AMP was oxidized to uric acid by AMP-deaminase, 5′-nucleotidase, nucleoside phosphorylase and xanthine oxidase, and oxygen consumed was monitored amperometrically by an oxygen electrode. The optimum conditions for the enzyme electrode were pH 7.8 and 30°C. Output current was reproducible within 4% of the relative error when a solution containing 10 mm AMP was used. One assay could be completed within 4 min and the sensor was stable for 100 assays over 30 days at 5°C. The sensor was used to determine AMP concentration in bream, Pagrosomus unicolor Quoy and Gaimard; sea bass, Lateolobrax japonicus; flounder, Lepidopsetta bilineata; abalone, Haliotis discus hannai; and arkshell, Anadara broughttoni (Shrenk). AMP in a sample solution was also determined by a conventional method, giving satisfactory comparative results.     

成串采收对番茄果实采后乙烯合成及贮藏品质的影响

为研究成串采收对番茄果实采后乙烯合成及贮藏品质的影响,对广西田阳县两个栽培区两种嫁接砧木的串收番茄的采后生理指标进行测定,探讨了该采收方式对番茄果实采后保鲜的作用机制。结果表明:整个贮藏期,不同栽培区不同嫁接砧木的番茄成串采收的果实,乙烯生成量明显低于对照的常规单果采收。其中,砧木1号Ⅰ区的串收番茄的乙烯生成量,采后5 d即下降至最低点(0.35 nL·g~(-1)·h~(-1)),显著低于其对照(1.36 nL·g~(-1)·h~(-1)),其他栽培区和砧木组合的串收番茄,在采后15 d乙烯生成量达到最低值。串收番茄的类胡萝卜素、番茄红素和抗坏血酸等果实内天然抗氧化物质的含量,在贮藏前期快速升高,且峰值显著高于对照。此外,成串采收处理还一定程度抑制了果实后熟阶段可溶性糖的积累和可滴定酸的分解。因此,番茄成串采收处理,可能通过抑制果实采后乙烯的合成,同时提高类胡萝卜素、番茄红素和抗坏血酸的水平,并且推迟糖和酸等营养物质的后熟变化进程,实现其延长果实货架期,提高商品品质的作用。     

啤酒辅料大米贮藏对其品质的影响

啤酒企业标准规定辅料大米的贮藏水分≤１４．５％,这个水分含量偏高。将粳稻在４０℃高温条件下,按含水量〈１１％Ａ,１１％－１２％,１２％－１３％,１４％－１５％〉１６％四个梯度强制陈化两个月后,进行品质分析及新陈度检测。试验发现高水分含量和太低的水分含量都不利于大米的贮藏,其陈化程度明显,品质发生不同程度的劣变;而维持１１％－１２％适中的含水量有利于减弱大米贮藏期的陈化速度,延长其新鲜程度。     

外源抗坏血酸处理对人工脱涩柿果的保鲜作用

该研究以广西中部地区的早熟品种‘牛心柿’(Diospyros kaki cv.Niuxin)的果实为材料,研究果实萼片施用5%抗坏血酸溶液处理对CO_2脱涩柿果采后贮藏期果实软化和细胞壁降解以及抗氧化体系等相关生理生化指标的影响。结果表明:抗坏血酸对人工脱涩后‘牛心柿’果实的保鲜效果明显,与空白和去离子水对照相比,外源抗坏血酸处理更好地延缓柿果实硬度的降低和总色差的升高。抗坏血酸处理后7~15 d,原果胶的下降速率和可溶性果胶的上升速率得以延缓,细胞壁降解酶PG和Cx活性均低于空白和对照。同时,外源抗坏血酸阻滞了整个贮藏期果实内源抗坏血酸的减少,并抑制了POD的活性和MDA的积累,果实自身抗氧化体系功能受到保护。此外,抗坏血酸处理还在一定程度上提高了果实还原糖的含量。因此,采后外源施用抗坏血酸不仅可以延长脱涩后鲜食柿果的货架期,而且还有助于提高果实的商品品质。     

生物超微弱发光在猪肉新鲜度检测中的应用

为了寻找最佳测试条件来实现猪肉样品新鲜度的检测,采用单光子测试系统测试了不同条件下猪肉的自发辐射强度和延迟发光的变化。4天连续测试的噪声平均值为76.3 counts/s,平均偏差为1.1 counts/s;自发辐射测试中肥肉样品信号较强,其强度随放置时间的增加有增加过程;延迟发光测试中大排及肥肉信号较强;按照延迟发光动力学曲线拟合,拟合系数达0.996。随着测量时间的增加,延迟发光的特征时间t降低,反应了猪肉新鲜度下降。实验结果表明该系统能实现对生鲜猪肉新鲜度的直接检测,具有选材少,检测速度快的特点。     

柿果实采后氧化还原电位与乙烯合成和相关酶活性的关系

该研究以广西特色柿品种‘恭城月柿''为材料,在采后贮藏过程中对其氧化还原电位(ORP)、乙烯生物合成量、硬度、色差、抗氧化酶及细胞壁降解酶活性的变化进行了测定,初步探讨柿果实氧化还原电位与乙烯生物合成和相关酶活性的关系。结果表明:贮藏期果实的硬度整体呈下降趋势,乙烯利处理果实的硬度从采后3 d即急速下降,至贮藏末期始终显著低于对照。贮藏前14 d果实转色较缓慢,采后15 d乙烯利处理果实的总色差ΔE值快速上升至29.6,转色完全,显著高于对照的11.9。在贮藏前期处理和对照果实的ORP均稳定在7.5 mv·g^-1,采后15 d乙烯利处理果实的ORP快速上升至11.9 mv·g^-1,是对照组的1.4倍。乙烯利处理果实的乙烯生物合成量在贮藏前期呈较低水平,采后15 d乙烯生成量急剧增加至0.372 μL·kg^-1·h^-1的高峰,对照乙烯生成量则始终维持在0.033 μL·kg^-1·h^-1的较低水平。可见,乙烯生成量的增加与ORP的上升关系密切。此外,抗氧化酶中的过氧化物酶(POD)和细胞壁降解酶中的β-D-半乳糖苷酶(β-D-Gal)活性与ORP呈极显著正相关,表明二者受果实ORP变化的影响。因此,经乙烯利处理柿果实的ORP贮藏末期显著上升,促进乙烯生物合成量的急剧增加,诱导抗氧化酶POD和细胞壁降解酶 β-D-Gal活性增强,导致果实急速后熟软化。柿果实ORP可能作为开关调控1-氨基环丙烷-1-羧酸(ACC)生成乙烯这一生物化学反应,即打破ORP的稳定状态引发乙烯合成的启动。     

Evolution of raw meat polarization-based properties by means of Mueller matrix imaging

The possibilities of using Mueller matrix (MM) imaging polarimetry to assess meat quality have not yet been sufficiently explored. In the current study, the fresh porcine muscles are imaged at room temperature with a wide-field MM imaging polarimeter over 26 hours to visualize dynamics of tissue optical properties through applying Lu-Chipman decomposition. The frequency distribution histograms (FDHs) and statistical analysis of the MM elements show prominent changes over time. The wavelength spectra of both total depolarization and scalar retardance have dips at 550 nm whereas their values continuously increase with time; the former is referred to the increase of number of scattering events and decrease of myoglobin absorption in the red part of visible spectra related to meat color and freshness, while the latter is associated with the increase in birefringence and meat tenderness. The obtained results are promising to develop a novel fast noncontact optical technique for monitoring of meat quality.