Single-dish monitoring of circumstellar water masers
假肠膜明串珠菌国外检测标准
假肠膜明串珠菌国外检测标准英文回答:The international standards for detecting Enterococcus faecium are important for ensuring the accuracy and reliability of test results. These standards help laboratories and researchers across different countries to compare and validate their findings. There are several key aspects to consider when it comes to the detection of Enterococcus faecium.Firstly, the sampling and collection methods play a crucial role in obtaining accurate results. The international standards provide guidelines on the appropriate techniques for collecting samples fromdifferent sources, such as food, water, or clinical specimens. For example, when testing food samples for Enterococcus faecium, the standards may recommend swabbing the surface of the food item and transferring the swab into a suitable transport medium.Secondly, the isolation and identification of Enterococcus faecium require specific laboratory procedures. The international standards outline the necessary steps and protocols for culturing and identifying the bacteria. These protocols may include using selective media, performing biochemical tests, and confirming the identificationthrough molecular techniques. Following these standardized procedures ensures that the detected Enterococcus faecium strains are accurately identified.Furthermore, the standards also address theantimicrobial susceptibility testing of Enterococcus faecium. Given the rising concern of antibiotic resistance, it is important to determine the susceptibility profile of the bacteria. The international standards provideguidelines on the appropriate methods for testing the susceptibility of Enterococcus faecium to various antibiotics. This information is crucial for guidingclinical treatment and monitoring the emergence ofresistant strains.In addition to the technical aspects, international standards also consider the reporting and interpretation of results. These standards provide guidelines on how to report the presence or absence of Enterococcus faecium, as well as any relevant quantitative data. Standardized reporting ensures that the results are consistent and can be easily compared across different laboratories and studies.中文回答:肠膜明串珠菌的国际检测标准对于确保测试结果的准确性和可靠性非常重要。
冷冻饮品中菌落总数的不确定度评定
分析检测冷冻饮品中菌落总数的不确定度评定冯晨韵,王雪吟,陈彩霞,袁维道*(海南省食品药品检验所海口分所,海南海口 570311)摘 要:目的:评估冷冻饮品中菌落总数检验结果的不确定度。
方法:依据《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2—2022)对冷冻饮品中菌落总数进行检验,构建数学模型,分析不确定度的来源,对其因素的影响进行评价。
结果:样品中菌落总数检验结果的扩展不确定度U=6.66×10-2(k=2)。
结论:在冷冻饮品菌落总数的检验过程中,培养基的菌落生长率、样品均匀性、样品重复测试为不确定度主要影响因素,该评估模型可为今后实验室测定菌落总数的不确定度评估提供参考依据。
关键词:菌落总数;不确定度;冷冻饮品Evaluation of Uncertainty of Aerobic Plate Count in FrozenDrinksFENG Chenyun, WANG Xueyin, CHEN Caixia, YUAN Weidao*(Hainan Provincial Institute for Food and Drug Control Haikou Branch, Haikou 570311, China) Abstract: Objective: To evaluate the uncertainty of aerobic plate count in frozen drinks. Method: The evaluation of the uncertainty of the measurement results of the aerobic plate count in frozen drinks was determined according to GB 4789.2—2022.The mathematical model was constructed to analyze the sources of uncertainty and evaluate the effects of its factors. Result: The expanded uncertainty of detection results of aerobic plate count in samples was U=6.66×10-2(k=2). Conclusion: The colony growth rate of the culture medium, the sample homogeneity and the repeatability test have the greatest influence on the uncertainty the aerobic plate count in frozen drinks. This evaluation model can provide a reference for uncertainty evaluation of aerobic plate count in the future laboratory determinations.Keywords: aerobic plate count; uncertainty evaluation; frozen drinks冷冻饮品作为夏季解暑神器深受广大群众的喜爱,由于其产品的特殊性,微生物污染的风险可能贯穿冷冻饮品生产到零售的全过程各环节。
假肠膜明串珠菌国外检测标准
假肠膜明串珠菌国外检测标准英文回答:The international standards for detecting Enterococcus faecalis, also known as Vancomycin-resistant enterococci (VRE), in the intestines are well-established. These standards are followed by laboratories around the world to ensure accurate and reliable detection of this pathogen.One commonly used method for detecting VRE is the culture-based method. This involves collecting a stool sample from the patient and culturing it on selective media that promote the growth of VRE. The presence of VRE can then be confirmed through further testing, such as biochemical tests or molecular methods like polymerase chain reaction (PCR). These methods allow for the identification of specific genes or markers associated with VRE.Another approach for detecting VRE is through molecularmethods alone, such as PCR or real-time PCR. These methods directly detect the presence of VRE DNA in the stool sample, without the need for culture. They are often more sensitive and rapid compared to culture-based methods.In addition to these laboratory methods, there are also guidelines and recommendations for the interpretation ofthe test results. These guidelines help to determine the clinical significance of VRE detection and guideappropriate patient management and infection control measures.For example, if a patient is found to be colonized with VRE but does not show any signs or symptoms of infection,it may indicate that the patient is a carrier of thebacteria but not actively infected. In such cases,infection control measures may still be implemented to prevent the spread of VRE to other patients.On the other hand, if a patient is found to be positive for VRE and is showing signs and symptoms of infection, appropriate antibiotic treatment may be initiated based onthe susceptibility testing of the isolated VRE strain. This can help in selecting the most effective antibiotic totreat the infection.中文回答:国际上对于检测肠道中的假肠膜明串珠菌(VRE)的标准已经得到了很好的建立。
基于远控技术的岸边集装箱起重机
基于远控技术的岸边集装箱起重机姚宇宏上海振华重工(集团)股份有限公司 上海 200125摘 要:针对普通常规岸边集装箱起重运输机械位置控制精度差的特点,文中提出了一个远程控制岸边集装箱起重机的解决方案。
远程控制岸边集装箱起重机作为一种全新的集装箱装卸方式,大大提高了岸边集装箱起重机的定位精度和司机操作的舒适度。
以国内某港口远程控制岸边集装箱起重机和国外某HCT远控控制岸边集装箱起重机为例,阐述了大小车、起升位置精准定位的硬件组成、测量和调试原理、利用电子防摇和防扭提高效率,以及远程控制中的难点和解决方法。
该方案可以作为远程控制岸边集装箱起重机的设计和改造提供参考。
关键词:岸边集装箱起重机;远程控制;精准定位;防摇中图分类号:U653.921 文献标识码:B 文章编号:1001-0785(2023)14-0057-06Abstract: Considering the poor position control accuracy of ordinary conventional quayside container crane, a solution to remotely control quayside container crane is proposed. As a brand-new way of container loading and unloading, remote control of quayside container crane can greatly improve the positioning accuracy of quayside container crane and the comfort of driver operation. Taking a domestic port remote control quayside container crane and a foreign HCT remote control quayside container crane as examples, this paper expounds the hardware, measurement and debugging principle of accurate positioning of large and small trolleys and hoisting positions, the use of electronic anti-swing and anti-twist devices to improve efficiency, and the difficulties and solutions in remote control. This plan provides a reference for the design and transformation of remote control quayside container crane.Keywords:quayside container crane;remote control;accurate positioning;anti-swing0 引言目前,国内岸边集装箱起重机(以下简称岸桥)的位置控制精度相对比较差,特别是大小车均采用编码器定位,必然会造成较大累计位置误差。
食品中单核细胞增生李斯特菌检测技术方法进展
食品中单核细胞增生李斯特菌检测技术方法进展【中图分类号】R155 【文献标识码】A【文章编号】1672-5085(2013)15-0112-01 单核细胞增生李斯特菌(Listeria monocytogenes,简称LM,以下简称单增李斯特菌),广泛存在于自然界,如土壤、污水、青饲料、食品生产加工器具、多种食品。
动物和人体也带有此菌[1],是一种重要的食源性致病菌。
该菌具有很强的环境适应性,存活温度范围在-1℃~45℃,PH范围为4.0~9.5,耐盐性相当强,Nacl浓度范围为0.5%~10%,所以在食品加工、生产过程中单增李斯特菌很难被杀灭,而且单增李斯特菌在4℃仍能生长繁殖,是冷藏食品威胁人类健康的主要病原菌之一[2][3]。
单核细胞增生李斯特菌中毒严重时可引起人类的败血症、脑膜炎及单核细胞增生等多种疾病,死亡率高达35%~70%[4],所以对实验室检验人员来说,提高单增李斯特菌的检出率具有重要的现实意义。
食品中单增李斯特菌的检测方法大致分为三类,即分离培养法、免疫学方法和分子生物学方法。
1 分离培养法是最传统的检测方法,应用国标法,即GB/4789.30—2010作为检测方法,先两次增菌,即LB1增菌液36℃±1℃培养24小时,然后再移取到LB2增菌液36℃±1℃培养18~24小时,对被检样品进行增菌,然后取LB2增菌液划线接种在科玛嘉李斯特菌显色培养基和PALCAM琼脂平板,36℃±1℃培养24~,48小时,然后经初筛鉴定等试验步骤,结果符合生化试验和溶血试验结果进行报告,但该菌革兰氏染色和镜检时要特别加以注意,因为单增李斯特菌在新鲜培养液为G+小杆菌,但在陈旧的培养液中菌体多转为G-,特别是该菌在22℃~25℃环境中能形成4根鞭毛,运动活泼,在32℃环境中仅能形成1根鞭毛,运动缓慢,在36℃培养则无动力,所以容易误判。
虽然该方法实验设备要求不高,可操作性强,但检验周期长,需6~7d,这种传统的检测方法已无法满足食品生产过程中的在线检测、食品上市和消费前的快速检验要求 [5]。
骨灰盒产品质量控制筛查流程
骨灰盒产品质量控制筛查流程英文回答:Quality Control Screening Process for Urn Products.Inspection.Visual inspection: Check for any visible defects, such as cracks, chips, or dents.Weight and size measurement: Ensure that the urn meets the specified size and weight requirements.Material inspection: Verify that the urn is made from the correct material, such as wood, ceramic, or metal.Surface finish inspection: Examine the urn's surface for any imperfections, such as scratches or uneven paint.Testing.Durability testing: Submerge the urn in water for 24 hours to test its resistance to moisture.Corrosion testing: Expose the urn to salt spray for 24 hours to test its resistance to corrosion.Load testing: Place a weight on the urn to test its weight-bearing capacity.Fire resistance testing: Expose the urn to a flame for 30 minutes to test its fire resistance.Documentation.Inspection and test records: Maintain detailed records of all inspections and tests conducted on the urn.Warranty and certification: Provide a warranty for the urn and certify that it meets the specified quality standards.Corrective Action.Identify defects: Determine the root cause of any defects found during the screening process.Implement corrective measures: Take steps to prevent similar defects from occurring in the future.Retest and document: Retest the urn after implementing corrective measures to ensure its quality.Continuous Improvement.Regular review: Periodically review the screening process to identify areas for improvement.Customer feedback: Collect feedback from customers to identify potential issues with the urn.Industry best practices: Stay abreast of industry best practices and emerging technologies to improve the screening process.By implementing a robust quality control screening process, manufacturers can ensure that their urn products meet the highest quality standards and provide customers with peace of mind.中文回答:骨灰盒产品质量控制筛查流程。
有关智能食材健康检测仪的作文
有关智能食材健康检测仪的作文英文回答:Smart food ingredient health detector is arevolutionary device that can greatly improve our overall well-being. With the advancement of technology, this device can accurately detect the nutritional value and potential health risks of various food ingredients.Firstly, this device can analyze the nutritional content of food ingredients. It can measure the levels of carbohydrates, proteins, fats, vitamins, and minerals present in the food. This information is crucial for individuals who are conscious about their diet and want to maintain a healthy lifestyle. By knowing the nutritional value of the food ingredients, people can make informed choices and ensure that they are getting the necessary nutrients.Secondly, the smart food ingredient health detector canalso identify potential health risks. It can detect the presence of harmful substances such as pesticides, preservatives, and additives in the food ingredients. Thisis particularly important for individuals with allergies or sensitivities to certain ingredients. By being aware of these potential risks, people can make better decisions about what they consume and avoid any adverse reactions.Furthermore, this device can provide personalized recommendations based on individual health conditions. For example, if someone has high cholesterol, the device can suggest alternative ingredients that are low in cholesterol. This personalized approach helps individuals to tailortheir diet according to their specific needs and goals.In addition, the smart food ingredient health detectoris user-friendly and convenient to use. It is compact and portable, allowing individuals to carry it with them wherever they go. The device can be easily connected to a smartphone or tablet, providing real-time results and analysis. This makes it easier for people to track their dietary intake and make necessary adjustments.中文回答:智能食材健康检测仪是一种革命性的设备,可以极大地改善我们的整体健康状况。
即食凉拌菜中单增李斯特菌的定量暴露评估
定食 用时茵的摄入 量。采用@R i s k 5 . 7软件 , 定量评估人 群 因消费即食凉拌 菜而患单增 李斯特 茵病 的风险 , 并进行 敏 感性 分析。结果表明 , 大约有 0 . 8 0 %的即食凉拌 菜 中单增 李斯特 茵量超 过风险 闽值 4 , 可知 市民 因食 用即食 凉
拌 菜导致单增李斯特 菌病 的风险较低 。敏 感性分析 结果表 明, 初始 污染水 平与单增 李斯特 菌量的相 关性 最高 , 是
Abs t r a c t: A q ua n t i t a t i v e e x p o s u r e a s s e s s me n t wa s c o n d u c t e d t o mo d e l t h e r i s k o f L i s t e r i a mo no c y t o ge n e s f o o d b o r n e i l l n e s s a s s o c i a t e d wi t h t h e c o n s u mp t i o n o f r e a d y — t o — e a t s a l a d s i n a c i t y o f Ch i n a. T he q u a n t i t a t i v e d e t e c t i o n d a t a o f L. mo n o c y t o ge n e s we r e us e d t o e s t i ma t e t h e i ni t i a l c o n t a mi n a t i o n l e v e l a n d
摘
要: 单增 李斯特 菌污染即食食品的数据 来源于前 期 实验数 据 , 通过对 即食 凉拌 菜 中单 增李斯特 菌的 定量暴露
食品折射率的测定的实施流程
食品折射率的测定的实施流程英文回答:Measurement of Refractive Index of Food.Materials:Refractometer.Food sample.Procedure:1. Calibrate the refractometer by placing a few drops of distilled water on the prism and adjusting the knob until the boundary line reaches the zero mark.2. Wipe the prism with a clean cloth and apply a thin layer of the food sample.3. Hold the refractometer in front of a light source and look through the eyepiece.4. The boundary line will appear as a dark line againsta light background.5. Note the reading on the scale at the top of the refractometer.Calculation:The refractive index of the food sample is given by:n = sin(θ) / sin(α)。
where:n is the refractive index.θ is the angle of incidence.α is the angle of refraction.中文回答:食品折射率的测定。
材料:折光仪。
食品样品。
步骤:1. 校准折光仪,在棱镜上滴加几滴蒸馏水,并调节旋钮,直至边界线达到零刻度。
2. 用干净的布擦拭棱镜,并涂上薄薄一层食品样品。
樊永祥 刘秀梅 食品生产过程安全标准
Guidelines for Risk Management Options for Campylobacter in Broiler Chickens
2010-10-11
“食食品品安全-病国家原标准”审评组委员合会秘的书处微生物风险管理
(规范)
7
蛋制品卫生规范
食品安全国家标准审评委员会秘书处
食品安全的过程控制
从原料到产品
食品安全国家标准审评委员会秘书处
国际情况
• CAC:
食品卫生通则 部分产品的加工过程控制:微生物、污染物 (真菌毒素等)
• 欧盟:
EC852/2004 食品卫生 EC853/2004 动物源性食品专门卫生要求 EC854/2004 官方机构管理动物源性食品专门要求
推荐国标:
GB/T 20938-2007 罐头食品企业良好操作规范 GB/T 23812-2009 糕点生产及销售要求 GB/T 27320-2010 食品防护计划及其应用指南 食品生产企业 GB/Z 23740-2009 预防和降低食品中铅污染的操作规范 GB/T 27305-2008 食品安全管理体系 果汁和蔬菜汁类生产企业要求
Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-Eat Foods
附录 II:即食食品中单增李斯特菌标准
应用食品卫生通用原则控制牛肉馅和发酵香肠中出血性 大肠杆菌的准则
Guidelines for the Application of the General Principles of Food Hygiene to the Risk Based Control of Enterohemorragic E. coli in Ground Beef and Fermented Sausages
有关智能食材健康检测仪的作文
有关智能食材健康检测仪的作文英文回答:Smart Food Ingredient Health Analyzer.The Smart Food Ingredient Health Analyzer is a revolutionary device that empowers consumers to make informed decisions about the food they eat. This innovative appliance utilizes advanced technology to analyze the nutritional content, freshness, and potential allergens ina wide range of food ingredients, providing users with critical information to optimize their health and well-being.By simply inserting a small sample of the foodingredient into the analyzer, users can instantly access detailed data on its nutritional value, including calories, fat content, protein, carbohydrates, vitamins, and minerals. The device also measures freshness by detecting the presence of spoilage indicators, ensuring that consumerscan make informed choices about the quality of the food they are ingesting.Furthermore, the Smart Food Ingredient Health Analyzer is equipped with a comprehensive allergen database, enabling users to identify potential allergens in their food. It scans for common allergens such as gluten, soy, peanuts, dairy, eggs, and shellfish, providing peace of mind for individuals with dietary restrictions.The analyzer's sleek and user-friendly design makes it accessible to users of all ages and technical abilities. The intuitive interface and clear display provide easy-to-understand information, empowering consumers to make informed decisions about their food choices.This groundbreaking device has the potential to transform the way we approach nutrition and health. By providing real-time data on the quality and nutritional content of our food, the Smart Food Ingredient Health Analyzer empowers us to make healthier choices, manage our dietary restrictions, and ultimately improve our overallwell-being.中文回答:智能食材健康检测仪。
浅谈食品检验机构抽检样品规范化管理及合格备份样品再利用
食品科技浅谈食品检验机构抽检样品规范化管理及合格备份样品再利用佟晓波(辽宁省食品检验检测院,辽宁沈阳 110000)摘 要:为了提高食品安全,切实保障食品安全,食品监管部门对食品安全抽检工作提出了更多的要求,食品样品管理的重要性日益凸显。
食品检验样品的品种、形状、包装各不相同,保存条件不一,检验项目繁多,规范样品管理一直是困扰食品检验机构的难题。
本文从样品运输、样品接收、检验样品的管理和备份样品管理等样品管理的全链条入手,全方位解读和分析样品管理的关键点和重要技术问题,对食品检验机构如何规范管理抽检样品及如何再利用合格备份样品提出了解决思路,为食品检验机构做好抽检样品的规范化管理提供了依据。
关键词:食品检验;抽检样品;规范化管理Discussion on Standardized Management of Sampling Samples in Food Inspection Institutions and Reuse of Qualified BackupSamplesTONG Xiaobo(Liaoning Institute for Food Control, Shenyang 110000, China)Abstract: In order to improve food safety and effectively protect the food safety, food supervision departments have put forward more requirements for food safety sampling inspection work, and the importance of food sample management has become increasingly prominent. The variety, shape and packaging of food inspection samples are different, the storage conditions are different, and the inspection items are numerous. The standardization of sample management has always been a difficult problem plaguing food inspection institutions. Starting from the whole chain of sample management, such as sample transportation, sample receiving, sample management and backup sample management, this paper comprehensively interprets and analyzes the key points and important technical problems of sample management, and puts forward solutions for how food inspection institutions should standardize the management of sample inspection and how to reuse qualified backup samples. It provides a basis for food inspection institutions to do a good job in the standardized management of sampling samples.Keywords: food inspection; sampling samples; standardized management根据《中华人民共和国食品安全法》[1]《食品安全抽样检验管理办法》[2]等法律法规的规定,为提高我国食品安全总体水平,各级食品安全监管部门每年要组织开展以监督食品安全情况、监测食品安全风险、评价食品安全性等为主要目的抽样检验工作。
淀粉肠英语作文
淀粉肠英语作文Starch sausages have been a traditional food item in many cultures around the world for centuries. These unique sausages are made using a combination of meat, vegetables, and starch as the primary ingredients. The starch component, which can come from a variety of sources such as potatoes, rice, or tapioca, plays a crucial role in the texture and flavor profile of the final product.One of the key advantages of starch sausages is their versatility. They can be enjoyed as a standalone dish, incorporated into various culinary preparations, or served as a side accompaniment to other meals. The starch content not only provides a satisfying and filling texture but also acts as a binder, helping to hold the sausage together and creating a cohesive and appealing appearance.In terms of the manufacturing process, starch sausages are typically made by mixing the ground meat, starch, and other seasonings and ingredients, such as onions, garlic, and spices. The mixture is then stuffed into a casing, which can be natural or artificial, and then cooked, either by boiling, steaming, or frying, depending on thespecific recipe and regional preferences.One of the most well-known examples of starch sausages is the Korean dish known as sundae. Sundae is a type of blood sausage that incorporates sticky rice or sweet potato starch as a key ingredient, giving it a unique and chewy texture. In the Philippines, a similar dish called longganisa features a starch-based sausage that is often flavored with garlic, vinegar, and other spices.Beyond their culinary applications, starch sausages also hold cultural significance in many regions. They can be a symbol of tradition, community, and shared culinary heritage. In some areas, the production and consumption of starch sausages are closely tied to specific festivals, celebrations, or family gatherings, further reinforcing their importance in the local food culture.From a nutritional standpoint, starch sausages can offer a more balanced and healthier alternative to traditional pork or beef sausages. The inclusion of starch can help to reduce the overall fat and calorie content, while still providing a satisfying and filling eating experience. Additionally, the starch can contribute to a slower release of energy, making starch sausages a more sustainable option for those seeking a more balanced and nutritious diet.However, it is important to note that the nutritional profile of starchsausages can vary greatly depending on the specific recipe and the quality of the ingredients used. Some starch sausages may still contain high levels of salt, fat, or other less desirable components, so it is essential to be mindful of the specific product and its nutritional information when making purchasing or consumption decisions.In conclusion, starch sausages are a unique and fascinating culinary tradition that showcases the versatility and ingenuity of food cultures around the world. From their traditional roots to their modern-day adaptations, these sausages continue to captivate and delight food enthusiasts with their distinctive textures, flavors, and cultural significance. As the demand for more diverse and sustainable food options grows, starch sausages may find themselves in the spotlight as a delicious and nutritious alternative to traditional sausage varieties.。
环糊精
26CyclodextrinsKatia Martina and Giancarlo CravottoCONTENTS26.1 Introduction (593)26.2 Inclusion Complex Formation (595)26.3 Applications of CD in Food (596)26.4 Analysis of CD (597)26.4.1 Characterization of CD-Inclusion Complex (597)26.4.2 Determination of CD Content (598)26.4.2.1 The Colorimetric Method (598)26.4.2.2 Chromatography (599)26.4.2.3 Affinity Capillary Electrophoresis (600)26.5 Conclusion (600)References (601)26.1 I ntroductionCyclodextrins (CDs) are unique molecular complexation agents. They possess a cage-like supramolecular structure, which involves intra- and intermolecular interactions where no covalent bonds are formed between interacting molecules, ions, or radicals. It is mainly a “host–guest” type phenomenon. CDs are definitively the most important supramolecular hosts found in the literature. As a result of molecular complexation, CDs are widely used in many industrial fields (cosmetics, pharmaceutics, bioremediation, etc.) and in analytical chemistry. Their high biocompatibility and negligible cytotoxicity have opened the doors to their uses such as drug excipients and agents for drug-controlled release (Stella and Rajewski 1997, Matsuda and Arima 1999), in food and flavors (Mabuchi and Ngoa 2001), cosmetics (Buschmann and Schollmeyer 2002), textiles (Buschmann et al. 2001), environment protection (Baudin et al. 2000), and fermentation and catalysis (Koukiekolo et al. 2001, Kumar et al. 2001).CDs are cyclic oligosaccharides consisting of at least six glucopyranose units which are joined together by a (1 → 4) linkage. CDs are known as cycloamyloses, cyclomaltoses, and historically as Schardinger dextrins. They are produced as a result of an intramolecular transglycosylation reaction from the degra-dation of starch which is performed by the CD glucanotransferase enzyme (CGTase) (Szetjli 1998). The first reference to the molecule, which later proved to be CD, was published by Villiers in 1891. Digesting starch with Bacillus amylobacter, he isolated two crystalline products, probably α- and β-CDs. In 1903, Schardinger reported the isolation of two crystalline products that he called α- and β-dextrin, in which the helix of amylose was conserved in fixed-ring structures.From the x-ray structures, it appears that the secondary hydroxyl groups (C2 and C3) are located on the wider edge of the ring and the primary hydroxyl groups (C6) on the other edge. The apolar –CH (C3 and C5) and ether-like oxygens are on the inside of the truncated cone-shaped molecules (Figure 26.1). This results in a hydrophilic structure with an apolar cavity, which provides a hydrophobic matrix, often described as a “microheterogeneous environment.” As a result of this cavity, CDs are able to form inclu-sion complexes with a wide variety of hydrophobic guest molecules. One or two guest molecules can be entrapped by one, two, or three CDs.593594 Handbook of Analysis of Active Compounds in Functional FoodsAlthough CDs with up to 12 glucose units are known, only the first three homologues (α-, β-, and γ-CD) have been extensively studied and used. β-CD is the most accessible due to its low price and high versatility. The main properties of the aforementioned CDs are given in Table 26.1.The safety profiles of the three most common natural CDs and some of their derivatives have recently been reviewed (Irie and Uekama 1997, Thompson 1997). All toxicity studies have demonstrated that orally administered CDs are practically nontoxic due to the fact that they are not absorbed by the gastro-intestinal tract.Pioneer country in the industrial applications of CDs was Japan, since 1990 it become the largest con-sumer in the world. Eighty percent of the annual consumption was used in the food industry and over 10% in cosmetics, <5% was used in the pharmaceutical and the agrochemical industries. The industrial usage of CDs progresses somewhat slower in Europe and America. The constant annual growth of the number of scientific papers and patents indicates the scale of research and industrial interest in this field. From a regulatory standpoint, a monograph for β-CD is available in both the US Pharmacopoeia/National Formulary (USP 23/NF 18, 1995) and the European Pharmacopoeia (3rd ed., 1997). All native CDs are listed in the generally regarded and/or recognized as safe (GRAS) list of the US-FDA for use as a food additive. β-CD was recently approved in Europe as a food additive (up to 1 g/kg food). In Japan, the native CDs were declared to be enzymatically modified starch and, therefore, their use in food prod-ucts has been permitted since 1978.FIGURE 26.1 Chemical structure of α, β, and γ-CD.Cyclodextrins 595Apart from these naturally occurring CDs, many derivatives have been synthesized so as to improve solubility, stability to light or oxygen and control over the chemical activity of guest molecules (Eastburnand and Tao 1994, Szente and Szejtli 1999). Through partial functionalization, the applications of CDs are expanded. CDs are modified through substituting various functional compounds on the pri-mary and/or secondary face of the molecule.26.2 I nclusion Complex FormationThe most notable feature of CDs is their ability to form solid inclusion complexes (host–guest complexes) with a very wide range of solid, liquid, and gaseous compounds by molecular complexation (Szejtli 1982).Since the exterior of the CDs is hydrophilic, they can include guest molecules in water solution. As depicted in Figure 26.2, the guest can be either completely or partially surrounded by the host molecule. The driving force in complex formation is the substitution of the high enthalpy water molecules by an appropriate guest (Muñoz-Botella et al. 1995). One, two, or more CDs can entrap one or more guest molecules. More frequently the host–guest ratio is 1:1; however, 2:1, 1:2, 2:2 or even more complicated associations and higher-order equilibria have been described. The packing of the CD adducts is related to the dimensions of the guest and cavity. Several factors play a role in inclusion complex formation and several interactions have been found:a. Hydrophobic effects, which cause the apolar group of a molecule to fit into the cavity.b. Van der Waals interactions between permanent and induced dipoles.c. Hydrogen bonds between guest molecules and secondary hydroxyl groups at the rim of the cavity.d. Solvent effects.TABLE 26.1Physical Properties of α-, β-, and γ-CDsPropertyα-CD β-CD γ-CD Number of glucose units678Mol wt. (anhydrous)97211351297V olume of cavity (Å3 in 1 mol CD)174262427Solubility in water (g 100 mL −1 r.t.)14.5 1.8523.2Outer diameter (Å)14.615.417.5Cavity diameter (Å) 4.7–5.3 6.0–6.57.5–8.3′R ″CD derivatives R R ′ R ″Native CD R R ′ R ″ = H1:1 and 1:2 inclusion complexes with a naphthalene derivativeFIGURE 26.2 1:1 and 1:2 host–guest CD complexes.596Handbook of Analysis of Active Compounds in Functional Foods Regardless of what kind of stabilizing forces are involved, the geometric characteristics and the polar-ity of guest molecules, the medium and temperature are the most important factors for determining the stability of the inclusion complex. Geometric rather than the chemical factors are decisive in determin-ing the kind of guest molecules which can penetrate the cavity. If the guest is too small, it will easily pass in and out of the cavity with little or no bonding at all. Complex formation with guest molecules signifi-cantly larger than the cavity may also be possible, but the complex is formed in such a way that only certain groups or side chains penetrate the CD cavity.Complexes can be formed either in solution or in the crystalline state and water is typically the solvent of choice. Inclusion complexation can be accomplished in cosolvent systems, also in the presence of any nonaqueous solvent. Inclusion in CDs exerts a strong effect on the physicochemical properties of guest molecules as they are temporarily locked or caged within the host cavity giving rise to beneficial modi-fications which are not achievable otherwise (Dodziuk 2006).Molecular encapsulation can be responsible for the solubility enhancement of highly insoluble guests, the stabilization of labile guests against degradation and greater control over volatility and sublimation. It can also modify taste through the masking of flavors, unpleasant odors, and the controlled release of drugs and flavors. Therefore, CDs are widely used in food industry (Shaw 1990), in food packaging (Fenyvesi et al. 2007), in pharmaceuticals (Loftsson and Duchene 2007, Laze-Knoerr et al. 2010), and above all in cosmetics and toiletries (Szejtli 2006).26.3 A pplications of CD in FoodToday the nontoxicity of β-CD is well proven, the same tenet is generally accepted for the other CDs. The regulatory statuses of CDs differ in Europe, the United States, and Japan, because official processes for food approval are different. In the United States α-, β-, and γ-CD have obtained the GRAS status and can be commercialized as such. In Europe, the approval process for α-CD as Novel Food has just started and is expected to legalize the widespread application of α-CD to dietary products, including soluble fiber. In Japan, α-, β-, and γ-CDs are recognized as natural products and their commercialization in the food sector is restricted only by purity considerations. In Australia and New Zealand, α- and γ-CD have been classified as Novel Foods since 2004 and 2003, respectively.Nowadays the application of CD-assisted molecular encapsulation in foods offers many advantages (Cravotto et al. 2006):• Improvement in the solubility of substances.• Protection of the active ingredients against oxidation, light-induced reactions, heat-promoted decomposition, loss by volatility, and sublimation.• Elimination (or reduction) of undesired tastes/odors, microbiological contamination, hygro-scopicity, and so on.Typical technological advantages include, for example, stability, standardized compositions, simple dosing and handling of dry powders, reduced packing and storage costs, more economical, and man-power savings. CDs are mainly used, in food processing, as carriers for the molecular encapsulation of flavors and other sensitive ingredients. As CDs are not altered by moderate heat, they protect flavors throughout many rigorous food-processing methods such as freezing, thawing, and microwaving. β-CD preserves flavor quality and quantity to a greater extent and for a longer time compared to other encap-sulants (Hirayama and Uekama 1987).CDs can improve the chemical stability of foods by complete or partial inclusion of oxygen-sensitive components. They can be used to stabilize flavors against heat that can induce degradation and they can also be employed to prolong shelf-life by acting as stabilizers.CDs are used for the removal or masking of undesirable components; for example, trimethylamine can be deodorized by the inclusion of a mixture of α-, β-, and γ-CDs. CDs are also used to free soybean products from their fatty smell and astringent taste. Even the debittering of citrus juices with β-CD is a long pursued goal.Cyclodextrins 597 CDs have an important use in the removal of cholesterol from animal products such as milk, butter, and egg yolks and have recently been studied as neutraceutics carriers to disperse and protect natural lipophylic molecules such as polyunsaturated fatty acids, Coenzyme Q10 (ubiquinone) and Vitamin K3.26.4 A nalysis of CD26.4.1 C haracterization of CD-Inclusion ComplexWhen molecules are inserted within the hydrophobic interior of the CDs, several weak forces between the host and guest are involved, that is, dipole–dipole interaction, electrostatic interactions, van der Waals forces, and hydrophobic and hydrogen bonding interactions. An equilibrium exists between the free and complexed guest molecules. The equilibrium constant depends on the nature of the CD and guest molecule, as well as temperature, moisture level, and so on. The inclusion complexes formed in this way can be isolated as stable crystalline substances, and precise information on their topology can be obtained from the structural x-ray analysis of single crystals (Song et al. 2009). The topology of the inclusion complex can also be determined in solution. The interactions between host and guest may lead to characteristic shifts in the 1H and 13C NMR spectra (Dodziuk et al. 2004, Chierotti and Gobetto 2008). Nuclear Overhauser effects (NOE) provide more precise information since their magnitudes are a mea-sure of the distance between host and guest protons. Circular dichroism spectra give information on the topology of the adduct, when achiral guests are inserted into the chiral cavity (Silva et al. 2007). Potentiometry, calorimetry, and spectroscopic methods including fluorescence, infrared, Raman, and mass spectrometry have also been used to study inclusion complexes (Daniel et al. 2002).The molecular encapsulation of natural essential oils, spices, and flavors such as cheese, cocoa, meat, and coffee aromas with β-CD has been known since several years. The literature has dealt with the improved physical and chemical stability of these air-, light-, and heat-sensitive flavors (Szente et al. 1988; Qi and Hedges 1995) and investigated the interaction of these compounds with CDs.UV absorbance spectroscopy was applied to investigate hyperchromic effects induced by the addition of β-CD to a water solution of caffeine (Mejri et al. 2009). The spectroscopic and photochemical behav-ior of β-CD inclusion complexes with l-tyrosine were investigated by Shanmugam et al. (2008). UV–vis, fluorimetry, FT-IR, scanning electron microscope techniques, and thermodynamic parameters have been used to examine β-CD/l-tyrosine complexation.Nishijo and Tsuchitani (2001) studied the formation of an inclusion complex between α-CD and l-tryp-tophan using nuclear magnetic resonance (NMR). Linde et al. (2010) investigated the complexation of amino acids by β-CD using different NMR experiments such as diffusion-ordered spectroscopy (DOSY) and rotating frame Overhauser effect spectroscopy (ROESY). This study provided molecular level infor-mation on complex structure and association-binding constants and advanced the sensorial knowledge and the development of new technologies for masking the bitter taste of peptides in functional food products. The preparation of stable, host–guest complexes of β-CD with thymol, carvacrol, and oil of origanum has been described by LeBlanc et al. (2008). The complex was characterized by NMR and the inclusion constant was measured by fluorescence spectroscopy where 6-p-toluidinylnaphthalene-2-sulfonate was in competitive binding and acted as a fluorescent probe.Caccia et al. (1998) provide the evidence of the inclusion complex between neohesperidin dihydrochalcone/β-CD by x-ray, high resolution NMR and MS spectroscopy. The association constant was determined by NMR via an iterative nonlinear fitting of the chemical shift variation of H3 in β-CD. The geometry of the binding was studied by nuclear NOEs between the proton directly involved in the host/guest interaction as well as by ROESY. The use of fast atom bombardment (FAB) gave comple-mentary information on specific host–guest interaction, while x-ray diffractometry patterns could define the complex in solid state.Differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), or nuclear magnetic resonance (1H-NMR) were employed by Marcolino et al. (2011) to study the stability of the β-CD com-plexes with bixin and curcumin. Owing to the huge industrial applications of natural colorants, this study aimed to compare different methods of complexes formation and evaluate their stability.598Handbook of Analysis of Active Compounds in Functional Foods Natural and synthetic coffee flavors were included in β-CD and the complexes were analyzed by x-ray diffraction by Szente and Szejtli (1986). By thermofractometry and the loss of a volatile constitu-ent, it was demonstrated that the volatility of these complexed flavors diminished in such a way that they could be stored for longer periods. Various spectroscopic methods have been compared, by Goubet et al. (1998, 2000), to study the competition for specific binding to β-CD. The substrates were a group of flavors which show different physicochemical properties, such as vapor pressure, water solubility, and log P.Inverse gas chromatography was recently used for the direct assessment of the retention of several aroma compounds of varying chemical functionalities by high amylose corn starch, wheat starch, and β-CD (Delarue and Giampaoli 2000). The inclusion selectivity of several monoterpene alcohols with β-CD in water/alcohol mixtures was studied by Chatjigakis et al. (1999) using reverse-phase HPLC. Flavor r etention in α-, β-, and γ-CDs was compared, by Reineccius et al. (2002), by the GC analysis of the released flavor compounds; quantification was accomplished using standard internal protocols.GC-MS was used for the identification of the volatile constituents of cinnamon leaf and garlic oils before and after the microencapsulation process with β-CD (Ayala-Zavala et al. 2008). The profile of volatile substances in the β-CD microcapsules was used to evaluate the competitive equilibrium between β-CD and all volatile substances. The eugenol and allyl disulfide content of cinnamon leaf and garlic oils were used as a pattern to evaluate the efficiency in the microencapsulation process. The IR spectra of the microcapsules was employed to demonstrate the formation of intramolecular hydrogen bonds between the guest and host molecules.Samperio et al. (2010) investigated the solubility in water and in apple juice of 23 different essential oils and 4 parabens. The study was focused on the β-CD complexes of few essential oil components (o-methoxycinnamaldehyde,trans, trans-2,4-decadienal, and citronellol), evaluating the increase of solubility in water and the storage stability. UV absorption spectrophotometry was performed to quan-tify the compound in solution. Linear regression analysis was used to calculate the concentration of test compounds in solution from day 0 to day 7.26.4.2 D etermination of CD ContentTraditionally, a variety of techniques have been developed to analyze CDs and their derivatives.Few analytical methods for the quantification of β-CD are described in the literature. Among them are colorimetric methods, LC methods based on the use of indirect photometric detection, pulse ampero-metry, or refractive index experiments, affinity capillary electrophoresis, and mass spectrometry are able to provide qualitative and quantitative data when analyzing the complex CD mixtures.26.4.2.1 T he Colorimetric MethodThe colorimetric method may be used as an alternative to chromatography especially at low CD concen-trations, this also works in the presence of linear oligosaccharides. The colorimetric method, based on the complexation of phenolphthalein, was employed by Higuti et al. (2004) to carry out sensitive and relatively specific quantification of β-CD. A decrease in absorbance at 550 nm, due to phenolphthalein–CD complex formation, was exploited to study the optimization of the CGTase production in Bacillus firmus. A highly reproducible and selective α-CD determination method had already been described by Lejeune et al. (1989). This involves the formation of an inclusion complex between the α-CD and methyl orange under conditions of low pH and low temperature. The metal indicator calmagite (1-(1-hydrohy-4-methyl-phenylazo)-2-naphthol-4-sulfonic acid) interacts selectively with γ-CD and was described by Hokse (1983) to quantify a standard solution of γ-CD.Kobayashi et al. (2008) observed that various kinds of hydrophobic food polyphenols and fatty acids could be dispersed in water containing starch by the action of GTAse (CD-producing enzyme). NMR and spectrophotometric methods were used to confirm the presence of CDs as solubilizing agents. The for-mation of inclusion complexes was demonstrated by using Congo Red as a model molecule in the pres-ence of GTAse or α-, β-, and γ-CD, respectively. Major changes in the 1H NMR profile of Congo Red were observed in the presence of γ- and β-CD.Cyclodextrins 599On the other hand, a spectrophotometric and infrared spectroscopic study of the interaction between Orange G, a valuable clastogenic and genotoxic acid dye used as a food colorant, and β-CD has been described by Wang et al. (2007) as a method for the quantitative determination of this dye. Based on the enhancement of the absorbance of Orange G when complexed by β-CD, the authors proposed a ratiomet-ric method, carried out spectrophotometrically, for the quantitative determination of Orange G in bulk aqueous solution. The absorbance ratio of the complex at 479 and 329 nm in a buffer solution at pH 7.0 showed a linear relationship in the range of 1.0 × 10−5 to 4.0 × 10−5 mol L−1. IR spectroscopy of the com-plex was described to confirm the inclusion complex formation.26.4.2.2 C hromatography26.4.2.2.1 T hin-Layer ChromatographyOne reference in the literature refers to the use of thin-layer chromatography (TLC) technique as an inexpensive, simple, and very informative method for the analysis and separation of CD inclusion com-plex food components. Prosek et al. (2004) isolated the inclusion complex between coenzyme Q10 (CoQ10) and β-CD and described its analysis and separation by one-dimensional, two-dimensional, and multidimensional TLC. The article described different TLC supports, mobile phases, and visualization methods in detail and the authors evaluated that 70% of the complex remained unchanged during the first semipreparative chromatography run and only a small amount of CoQ10 was lost from the complex dur-ing the TLC procedure. The results were confirmed by the use of other separation techniques such as HPLC, HPLC-MS, and NMR.26.4.2.2.2 L iquid Chromatography, LC-MS, HPLC-MSLiquid chromatography (LC) methods are employed for the analysis and separation of CDs and their derivatives. The separation of the complex samples containing CDs in mixture with linear oligosaccha-ride residual starch as well as protein salts and other substances may suffer from poor sensitivity, resolu-tion, and long separation times. Good results can be achieved where differences in mass or polarity are found or, otherwise, will require extensive sample preparation.Several stationary phases have been described, for example, resins modified with specific adsorbents and reverse-phase media used in combination with either refractive index detection (Berthod et al. 1998), evaporative light scattering (Caron et al. 1997, Agüeros et al. 2005), indirect photometric detection (Takeuchi et al. 1990), postcolumn complexation with phenolphthalein (Frijlink et al. 1987, Bassappa et al. 1998), polarimetric detection (Goodall 1993), or pulsed amperometric detection (Kubota et al. 1992).López et al. (2009) described the application of LC and refractive index detection to estimate the amount of residual β-CD (>20 mg per 100 g of product) present in milk, cream, and butter after treat-ment with β-CD. The analyses were performed with a C18 reversed-phase silica-based LC column, α-CD was defined as an internal standard. The repeatability of the analytical method for β-CD was tested on commercial milk, cream, and butter spiked with known amounts of β-CD.The detection limit in milk was determined to be >0.03 mg mL−1 of β-CD which is similar to that found by LC using amperometric detection (Kubota et al. 1992) and its reproducibility was comparable to that found in a colorimetric method for the estimation of β-CD using phenolphthalein (Basappa et al. 1998, Frijlink et al. 1987).LC-MS coupling has led to the development of new interfaces, extending the automation of various procedures and increasing the sensitivity for high-polar and high-molecular mass compounds. New ion-ization techniques such as electron spray (ESI) and matrix-assisted laser desorption ionization (MALDI) (Bartsch et al. 1996, Sporn and Wang 1998) on quadrupole, magnetic sector, or time-of-flight (TOF) instruments or coupled with instruments with tandem MS (MS-MS) capabilities have also been funda-mental in food applications. By coupling HPLC to isotope-ratio, MS has been proven valuable in provid-ing precise isotopic measurements for nonvolatile species such as carbohydrates. For these reasons, the number of reported applications of LC-MS in the analysis of CD in food is rapidly increasing.HPLC/MS analyses for the detection of minute amounts of CDs in enzyme and heat-treated, s tarch-containing food products were proposed by Szente et al. (2006). A suitable sensitive and selective600Handbook of Analysis of Active Compounds in Functional Foods analytical method was studied with the aim of verifying the presence of parent β- and γ-CDs and all the three, α-, β-, and γ-branched CDs with different degrees of glycosylation in appropriately preconcen-trated and purified food samples (beer samples, corn syrups, and bread). Both the HPLC-retention times and mass-spectral data were used for the identification of CDs. As the expected concentrations of CDs were very low, selected ion monitoring (SIM) was preferred to the routinely used refractive index and evaporative light scattering detection techniques as the only reliable detection method. The malto-oli-gomer mixture was analyzed with a detection window opened at the masses of CD sodium salts in order to enable the detection of any malto-oligomer side products.Wang et al. (1999) proposed the efficient qualitative and quantitative analysis of food oligosaccharides by MALDI-TOF-MS. In order to optimize the method, matrices, alkali–metal adducts, response inten-sity, and sample preparation were all examined individually. A series of experiments were carried out by the authors to study analyte incorporation in the matrix. In a first phase of experiments, maltohexanose and γ-CD were used as reference samples to verify the suitability of 2,5-dihydroxybenzoic acid (DHB), 3-aminoquinoline (3-AQ), 4-hydroxy-a-cyanocinnamic acid (HCCA), and 2,5-dihydroxybenzoic acid (DHB), 1-hydroxy-isoquinoline (HIC), (1:1) as the matrix material. Spot-to-spot or sample-to-sample repeatability tests and the ability to achieve a good quality spectrum with a reasonable signal-to-noise ratio and the best resolution were compared. Good quality spectra and acceptable repeatability were achieved with DHB but many interfering matrix peaks were observed in the low mass region. The best results were achieved using a 2,4,6-trihydroxy-acetophenone monohydrate (THAP) matrix. The authors exploited the high solubility of THAP in acetone, its fast evaporation to fine crystals, and the homo-geneous incorporation of the sample to avoid low-quality results which may be due to irregular crystal-lization when the substance is used directly in water.26.4.2.3 A ffinity Capillary ElectrophoresisAffinity capillary electrophoresis (ACE) techniques have been introduced more recently and are currently in rapid development. CDs have played a central role in the development of a wide variety of analytical methods based on ACE in the separation of chiral molecules. ACE also provides a powerful analytical tool for the analysis of CDs and their derivatives.The electrophoretic separation and analysis of α-, β-, and γ-CDs have been carried out recently without modification. CDs that are charged at very high pH can be separated by the formation of inclu-sion complexes. Their complexes, with a large range of aromatic ions, facilitate detection by indirect UV absorbance (Larsen and Zimmermann 1998, 1999). In addition, fluorescent molecules such as 2-anilinonaphthalene-6-sulfonic have been used for the separation and detection of CDs in a ACE system (Penn et al. 1994).Furthermore, the indirect electrophoretic determination of CD content has recently been described using periodate oxidation. The amount of produced iodate was monitored by ACE and reproducible quantitative results were obtained for α-, β-, and γ-CDs (Pumera et al. 2000). Nevertheless, ACE has not been yet exploited for the analysis of CDs in food. The major advantages of ACE compared to other analysis methods are their short analysis times and high versatility. An exhaustive review of this topic was published in 1999 (Larsen and Zimmermann 1998, 1999).26.5 C onclusionThe use of native CDs for human consumption is growing dramatically due to their well-established safety. CDs are effective in protecting lipophilic food components from degradation during cooking and storage. In this context, several methodologies have been developed to detect, identify, and quantify CDs in food extracts and to study molecular inclusion complexes. X-ray and NMR spectroscopy afford valuable and detailed insight into the structure and the dynamics of a wide range of complexes which are not amenable to study by other analytical techniques. HPLC coupled with refractive index and evaporative light scattering detection technique is routinely used in CD food analysis and LC-MS data in this respect are particularly useful in detecting minute amounts of CDs in complex food samples.。
《食材细胞级冷冻保鲜深冷冻柜》标准解读
《食材细胞级冷冻保鲜深冷冻柜》标准解读■ 丁剑波1 李大伟1 李 欣2 马立明1 成俊亮1 杨迎花1(1. 青岛海尔特种电冰柜有限公司;2. 中国家用电器研究院)摘 要:冷冻食物的需求越来越大,人们对冷冻食物的保鲜度要求也越来越高。
由于食物保鲜度受制于冷冻柜的降温速度和温度波动及保鲜性能。
本文将建立细胞级冷冻保鲜深冷冷柜的标准,对细胞级冷冻柜的技术要求进行规范说明,并对细胞级冷冻保鲜的评价进行指导。
关键词:细胞级冷冻,保鲜,深冷冷冻柜,试验方法DOI编码:10.3969/j.issn.1002-5944.2021.04.027The Interpretation of Food Cellular Level Low Temperature Freezer DING Jian-bo1 LI Da-wei1 LI Xin2 MA Li-ming1 CHENG Jun-liang1 YANG Ying-hua1(1. Qingdao Haier Special Electric Freezer Co., Ltd.;2. China Household Electric Appliance Research Institute)Abstract: With the increasing demand for frozen food, people have higher requirements for the freshness of frozen food. As the degree of food freshness is limited by the cooling rate, temperature fluctuation and freshness ability of freezer, this article will establish the standard of cell level freezer, specify the technical requirements of cell level freezer, and guide the evaluation of cell level freezing.Keywords: cellular level freezer, freshness, low temperature freezer, experiment method标准评析1 引 言随着社会的发展和科学的进步,人们的生活水平在不断提高,对鸡、鱼、肉类等食品的需求也逐渐上升。
食品检验检测技术英语
食品检验检测技术英语Food Inspection and Detection Technology: The Unsung Hero in Our DietYou know, food inspection and detection technology is like a super - secret agent in the world of food. It's always there, lurking in the background, making sure that the food we munch on doesn't turn our tummies into a battlefield.Imagine if our food was a big, wild jungle. There could be all kinds of "dangerous beasts" in there, like harmful bacteria and chemicals. Well, food inspection and detection technology is the fearless jungle explorer, equipped with the most high - tech gadgets to find and eliminate these threats.When it comes to detecting contaminants in food, this technology is as sharp as a hawk. It can spot a single bad molecule in a sea of good - looking food, just like a detective can find a tiny clue in a huge messy crime scene. It doesn't miss a beat, not even when the contaminants are trying to hide like sneaky little mice.Testing for pesticides is like a game of hide - and - seek. The pesticides think they can hide on the surface of our lovely fruits and veggies, but the food inspection technology is the ultimate seeker. It can sniff them out, no matter how well they think they're concealed. It's like having a super - nose that can smell trouble from a mile away.And what about food additives? Some are like good fairies that make our food taste better or last longer. But there are also those naughty "goblins" among them that might not be so good for us. Food inspection and detection technology is the gatekeeper that decides who gets to stay in the food kingdom and who has to go. It's like a strict bouncer at a really exclusive club.Microbial testing is another wild adventure. The bacteria and other microorganisms are like tiny, invisible armies that could potentially invade our bodies. But our food inspection technology has its own army of tests and methods. It's like a general leading a battle against these microscopic foes, making sure that our food is a safe haven for our stomachs.This technology also ensures the authenticity of our food. It's like a food - police, making sure that when we think we're eating real, high - quality caviar, it's not actually some fake stuff made from who - knows - what. It can tell the difference between the real deal and a food - imposter with amazing accuracy.In the modern world, food inspection and detection technology is evolving faster than a speeding bullet. New threats to our food supply keep popping up, but this technology is always one step ahead, like a superhero that never tires of saving the day.So, the next time you take a bite of your delicious sandwich or a sip of your refreshing juice, remember that there's a whole world of food inspection and detection technology working hard behind the scenes, like a team of invisible food - guardians, making sure that what you eat is not only tasty but also safe as a baby in a crib.。
德国食品标准(DIN)
ANSI | BS | DIN | EN | GB DIC | ISO | JIS | NF |
编号 DIN 10113-1-1997
中文名称 食品行业设备和器 皿表面细菌数量测 定.第 1 部分:定量 拭子法 食品行业设备和器 皿表面细菌数量测 定.第 2 部分:半定 量拭子法 食品行业设备和器 皿表面细菌数量测 定.第 3 部分:使用 培养基叠层提取设 备的半定量分析法 (冷湿敷法) 用阻抗法探测和测 定食品中微生物的 基本原则
DIN 10510-2001
DIN 10511-1999
DIN 10512-2001
Food hygiene - Commercial 食品卫生.单箱洗碗 dishwashing with 机商业洗碗.卫生要 onetank-dishwashers - Hygiene 求、型号试验 requirements, type testing 食品卫生.卫生培训 Food hygiene - Hygiene training 食品卫生.清洗和消 Food hygiene - Cleaning and 毒剂 disinfection Food hygiene - Machines for 食品卫生.冰淇淋生 production and immediate 产和立即分发到消 dispense of ice-cream to the 费者的机器.卫生要 consumer - Hygiene 求.试验 requirements, testing 食品卫生.未包装食 Food hygiene - Self-service 物用的自助设备.卫 equipment for unpackaged food 生要求 Hygiene requirements 食品卫生.食品领域 Food hygiene - Pest control in 内的病虫害防治 the food area 食品卫生.食品业中 Food hygiene - Work wear in food 的工作服 business 食品卫生.大量给养 Food hygiene - Retained samples 中的留待检样品 in mass catering 食品卫生.自动售货 Food hygiene - Sale of 机中易腐烂食品的 perishable foodstuffs from
镜像试验——精选推荐
污泥的时间判断1年轻的污泥中含有较多的变形虫和鞭毛虫,也有一些自由游动的纤毛虫。
2成熟的污泥是污水站最想要的,往往同时含有有柄的纤毛虫和自由游动的纤毛虫,并且能看到一些轮虫3较老的污泥中轮虫和线虫增加,有柄的纤毛虫减少微生物的指示作用1.着生的缘毛目多时,处理效果良好,出水BOD5和浑浊度低。
(如小口钟虫、八种虫、沟钟虫、瓶累枝虫、微瓶盖虫、独缩虫)这些缘毛目的种类都固定在絮状物上,并随之而翻动,其中还夹杂着一些爬行的栖纤虫,尖毛虫,卑气管叶虫,这说明优质而成熟的活性污泥。
2.小口钟虫和生活污水和工业废水处理很好时往往就是优势菌种。
3.如果大量鞭毛虫出现,而着生缘毛目很少时,表明净化作用较差。
4.大量的自由游动的纤毛虫出现,指示净化作用不太好,出水浑浊度上升。
5.如出现主要有柄毛虫,如钟虫,累枝虫,盖虫,轮虫,寡毛类时,则水质澄清良好,出水清澈透明,酚类去除率在90%以上。
6.根足虫的大量出现,往往是污泥中毒的表现。
7.如在生活污水处理中,累枝虫的大量出现,则是污泥膨胀,解絮的征兆。
8.而在印染废水中,累枝虫则作为污泥正常或改善的指示生物。
9.在石油废水处理中钟虫出现是理想的效果。
10.过量的轮虫出现,则是污泥要膨胀的预兆。
另在一些原生动物不宜生长的污泥中,主要看菌胶团的大小和数量来判断处理效果钟虫变形虫草履虫柄纤毛虫水蚤体小,呈卵圆形,左右侧扁,长仅1~3毫米。
体外具有2片壳瓣,背面相联处有脊棱。
后端延伸而成长的尖刺(壳刺)。
头部伸出壳外,吻明显,较尖。
复眼大而明显,可不断转动,在复眼与第1触角之间有单眼。
吻下的第1触角短小,不能活动;第2触角发达有八九根游泳刚毛。
腹部背侧有腹突3~4个,前1个特别发达,伸向前方。
后腹部细长,向后逐渐收削。
胸肢5对,尾叉爪状。
雄体较小,壳瓣背缘平直。
吻短钝或无。
腹突退化。
第1触角长,可活动,有长鞭毛。
第1胸肢有钩与鞭毛。
水蚤借触角上的刚毛拨动水流向上、向前游动;当触角上举时,身体则下沉,好似在水中跳跃。
东北地理所在盐碱地改良为水稻田对区域气候的影响研究中获进展
大连化物所提出食品中兽药及其代谢物非靶向筛查新方法近日,中国科学院大连化学物理研究所高分辨分离分析及代谢组学研究组研究员许国旺团队在食品中风险物质非靶向筛查技术研究方面取得新进展,通过系统研究兽药及其相应代谢物的质谱碎裂特征,构建了复杂食品基质中兽药及其代谢物的非靶向筛查策略,可为食品中风险物的发现提供技术手段。
食品安全关系国计民生,不断出现的未知/新型风险物质给食品安全带来挑战。
针对未知风险物识别的难题,该团队在前期工作中先后建立了两种非靶向筛查策略,可实现对有空白样本(Anal Chem.,2016)和无空白样本(Anal Chem.,2018)的食品中潜在风险物质的筛查。
考虑到风险物质在体内会被代谢并以多种形式存在于食品中,团队于近期构建了包含3710种兽药及其相应代谢物的质谱数据库,研究、归纳了共有或独有的质谱碎裂特征,并基于质谱碎裂特征及智能检索程序,开发出针对复杂食品基质中已知/未知兽药及其代谢物的非靶向筛查方法。
科研人员利用该方法在蛋类样本中进行了示范性应用,证明了其在食品安全风险物筛查中具有应用潜力。
相关研究成果以Nontargeted Screening Meth⁃od for Veterinary Drugs and Their Metabolites Based on Fragmentation Characteristics from Ultra⁃high-Performance Liquid Chromatography–High-Resolution Mass Spectrometry为题,发表在《食品化学》(Food Chemistry)上。
研究工作得到国家重点研发计划、国家自然科学基金等的资助。
(来源:大连化学物理研究所)东北地理所等在大豆基因组解析研究中获进展中国科学院东北地理与农业生态研究所研究员冯献忠课题组等选择1份东北野生大豆、7份我国代表性栽培种,结合平均50×的三代测序和Hi-C测序,组装了高质量大豆参考基因组。
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a rXiv:as tr o-ph/25541v131May22SRT:the impact of large antennas on Radioastronomy and Space ScienceSRT Conference Proceedings,Italian Astronomical Society,special issue,Vol.NNN,2002Editors:TBDSingle-dish monitoring of circumstellar water masers J.Brand 1,L.Baldacci 1,2,D.Engels 31.Istituto di Radioastronomia,C.N.R.,Via Gobetti 101,I-40133Bologna,Italy (brand@r.it)2.Osservatorio Astronomico,Via Ranzani 1,I-40127Bologna,Italy (baldac2To our knowledge this constitutes the largest continuous monitoring data base, second only to that of the Pushchino Observatory;such a long time-coverage is a necessity especially for the study of OH/IR stars,which can have periods of up to3000days.The table lists the stars which have been most frequently monitored in our program.Table1.Most frequently monitored starsNameo Cet,IK Tau,R Leo,U Her,RR Aql,R CasSemi-RegularIRC+10011,OH26.5+0.6,OH32.8−0.3,OH39.7+1.5,VX Sgr,NML Cyg3Figure1.Grey-scale plot and contour map of the H2Oflux den-sity versus velocity as a function of time for OH83.4−0.9.The ho-rizontal dotted lines indicate when a spectrum is available;observa-tions separated by less than10days were averaged.Between adja-cent observations linear interpolation was performed.Contour values(start(step)end)are2(2)10(5)40Jy(black);45(5)55Jy(white).Thevertical dashed line indicates the stellar velocity;t=0at JD2447940. An important parameter is the totalflux S tot= F(H2O)dνand its behaviour with time.Especially for the Miras in the sample this can be used to derive the period.For the interesting case of R Cas,see Brand et al.[1].The total velocity range of the maser is another quantity which may vary with the optical period of the star.Where possible,we identified individual emission components in the spectra,and followed their behaviour(influx density,velocity,and linewidth) with time.The variation offlux density with time mostly reflects the stel-lar variability,and usually the components reach the same maximum value each period,but sometimes strongflares are found.In many cases the variation of ve-locity indicates acceleration or deceleration of the individual maser components, although blending of components potentially complicates this interpretation.4.ResultsBecause of space restrictions,we only list some of the main results of the analysis of10stars from our sample.4Figure2. a.(left)Upper envelope of the H2O emission(above5σ) of OH83.4−0.9.b.(right)Frequency histogram of OH83.4−0.9.Shown for each channel is the number of times that the emission reached above the5σ-level during the entire monitoring period.For both panels,the data were resampled to a resolution of0.33kms−1;V up and V fr(see text)are indicated.•The brighter the central star(larger L bol),the stronger the maser(larger L H2O )(Fig.3a).•Stronger masers have more components,and show less variability(Figs.3b, c).Stronger masers are also characterized by larger mass loss and larger shell size.•Mass loss rate˙M and the size of the circumstellar envelope are correlated. In Miras and SR-variables(smaller˙M)the water masers originate from regions relatively close to the star,and have preferentially tangential gain paths;the velocity range of the emission is∼15kms−1.It is roughly twice that for the OH/IR and Supergiant stars(higher˙M),where the masers are found at larger distances from the star and radial gain paths dominate.The transition between the two regimes seems to occur at˙M∼4×10−6M⊙yr−1(Fig.3d).•Many emission components in the spectra show a change in V lsr with time. Where blending does not seem to be a problem,values of(de-)acceleration between0.06and0.40kms−1yr−1are typical;the largest velocity change is found for aflare component in RX Boo:−0.4kms−1in84days(=−1.74±0.20kms−1yr−1).5Figure3. a.(top left)L H2O (up),the maximum maser luminosity,determined from the upper envelope,as a function of the stellar L bol b. (top right)The variability index,defined as the ratio between the maxi-mum integratedflux density S max reached during the observations,andthe averageflux density<S>,as a function of L H2O (up)c.(bottomleft)The number of emission components in the spectrum with thehighest Fdν,as a function of L H2O(up)d.(bottom right)The maxi-mum detected velocity range of the maser emission as a function of themass loss.•For stars where a period could be determined from the maser data,wefind that the period of the maser is the same as that of the optical and IR emission. There is however a phase delay(∼0.1−0.3)for the H2O maser.•The emission,integrated over the blue(V<V∗)and red(V>V∗)parts of the spectra,shows the same change with time.The masers in OH/IR stars have radial gain paths,and in these objects the blue part of the emission dominates over the red part.This can be caused by maser amplification of the stellar radio-continuum radiation and/or geometric blocking of the red light by the star(Takaba et al.[2]).65.What can the SRT do for us?The arrival of the SRT will both improve the quality of the maser data,and spawn new research projects.A direct consequence of the presence of the SRT will be that we can perform more frequent monitoring of our objects,resulting in a better time-coverage.The higher angular resolution of the SRT will re-duce spectral contamination by nearby,unrelated water masers,which can be a problem for masers in star-forming regions.The expected superior quality of the surface of the dish results in higher sensitivity,a cleaner beam,and hence more efficient observations,and the possibility to detect fainter maser compo-nents.We should also be able to observe more(faint)calibrators than what is presently possible at Medicina.During the years of monitoring severalflares were found in the maser spectra. The causes for these phenomena are not known,nor is their frequency of occur-rence.A systematic patrol,facilitated by the presence of the SRT,of a large sample of bright maser sources,followed by target-of-opportunity observations at the VLA(or VLBA),may result in a better understanding of maserflares. Models of circumstellar shells have become increasingly complex,and involve non-spherical multiple shells,which are the result of mass loss rates that vary on time-scales of years or even decades.If these variations in mass loss rates are common in late-type stars,one may be able to see the effects also in the water maser properties(e.g.changes in average luminosity,and velocity range of the emission over the years).Continued and frequent monitoring of a large sample of objects is required to reveal these gradual changes,and will help to constrain wind models.Finally,the detectors planned for the SRT will allow observations of other masers as well,such as those of SiO.References[1]Brand J.,Baldacci L.,Engels D.,2002,A study of the H2O maser emission from R Cas.In:V.Migenes,E.L¨u dke(eds.)Cosmic Masers:from Protostars to Black Holes.IAU Symp.206(ASP)in press(astro-ph/0105274)[2]Takaba H.,Ukita N.,Miyaji T.,Miyoshi M.,1994,PASJ46,629。