食品科学论文外文翻译 中文译文
食品科学专业英译汉
Response of climacteric-type guava (Psidium guajava L.) to postharvesttreatment with 1-MCPS.P.Singh*,R.K.PalHandling and Storage Laboratory, Division of Postharvest Technology,ndianAgricultural Research Institute (IARI), Pusa, New Delhi 110012, India Abstract: Guava(Psidium guajava L. cv.‘Allahabad Safeda’) fruit harvested at the mature light-green stage were exposed to 300 and 600 nL/L 1-methylcyclopropene(1-MCP) for 6,12 and 24 h at 20±1℃, and held in either cold storage (10℃) for 25 days or ambient conditions (25-29℃) for 9 days.Most of the physiological and biochemical changes during storage and ripening were affected by 1-MCP in a dose dependent manner.Ethylene production and respirato ry rates were significantly suppressed during storage as well as ripening under both the storage conditions depending upon 1-MCP concentration and exposure duration. 1-MCP treatment had a pronounced effect on fruit firmness changes during storage under both the conditions.The reduced changes in the soluble solids contents (SSC),titratable acidity (TA) and vitamin C content showed the effectiveness of 1-MCP in retarding fruit ripening. Vitamin C content in 1-MCP-treated fruit was significantly higher than in no n-treated fruit, and those treated with 300 nL/L 1-MCP for 6 h.The development of chilling injury symptoms was ameliorated to a greater extent in 1-MCP-treated fruit during cold storage and ripening.A significant reduction in the decay incidence of 1-MCP-treated fruit was observed under both the storage conditions. 1-MCP at 600 nL/L for 12 h, in combination with cold storage (10℃) seems a promising way to extend the storage life of guava cv.‘Allahabad Safeda’ while 1-MCP at 300 nL/L for 12 and 24 h or 600 nL/L for 6 h, may be used to provide 4-5 days extended marketability of fruit under ambient conditions.Keywords: Ethylene; Respiration; Firmness; Vitamin C; Chilling injury; Decay文献来源：S.P. Singh∗, R.K. Pal.Response of climacteric-type guava (Psidium guajava L.) to postharvest treatment with 1-MCP[J].Postharvest Biology and Technology.2008, 47:307–314跃变期番石榴1-MCP采后处理的响应摘要：成熟到浅绿色的番石榴采收后在300-600nL/L 1-甲基环丙烯的环境中20±1℃存放6、12、24h，可以使之冷藏（10℃）25天，常温下（25-29℃）贮藏9天。
食品安全毕业设计论文外文文献翻译
毕业论文外文文献翻译Discussion on food supply chain management and food quality and safetySince the 1990s, supply chain management has become the academic and business circles hot topic, especially in supply chain management successfully applied to IBM, P & G, DELL, etc. after the company's management, food and agricultural industries have followed suit andSupply chain management with a tool to improve their competitiveness. 1996, Zuurbier and other scholars in general, on the basis of the supply chain, first proposed the concept of the food supply chain, and that the food supply chain management of agricultural and food production and marketing organization, food and agricultural products in order to reduce logistics costs and improve its quality and safety and logistics service level and for vertical integration mode of operation. Now, in the U.S., UK, Canada and the Netherlands and other more developed countries, agricultural production, this management model has been widely used, and gradually become the focus of academic research project.The food supply chain management research has gone through three stages: the first stage of the business flow management phase, the study of agricultural products and food processing enterprises, including the output of consumer spending to business before the flow phase, the content of their research is often included In the marketing context; the second stage of integrated logistics management phase, agricultural marketing, logistics management separate from, and to extend to the upstream producers of agricultural and food production process, emphasizing the production should be based on market demand and cost control throughout the supply chain; the third stage of supply chain integration management phase, the study extends further upstream to the most upstream agricultural enterprises (such as seed suppliers, etc.), the purpose is to extend the tracking and tracing of food quality and safety of agricultural products issues in order to quickly and effectively identify and solve problems. This article describes the production of different food supply chain logistics system characteristics, and the food supply chain management with the development of food quality and safety are analyzed and discussed.One. Food causes of supply chain managementIn recent years, the food supply chain, production and development of people's increasing demands for food consumption, the inevitable result. Specifically, the causes are: (1) the consumer fresh food and agricultural products have become increasingly demanding and require delivery of food and agricultural products, the production period as short as possible. (2) consumers of food and agricultural products quality requirements have become more sophisticated, forcing food manufacturers to implement the food supply chain management to ensure a stable supply of raw materials upstream and downstream sales channels. (3) food quality and safety of consumers are increasingly concerned about. In order to meet consumer demand for food and agricultural products in the type and quantity requirements, companies continue to seek and develop new technologies, and new technologies and new methods of excessive use (such as pesticides, hormones, antibiotics and genetically modified technology, etc.) to meet the consumer demand, but also inevitably produced a hazard causing human food quality and safety issues. This is because buyers and sellers in the market information asymmetry, consumers in the purchase of food or agricultural products, the products do not understand the health, environmental and safety information. Therefore, enterprises need in all aspects of the production process inspection and testing of products and timely disclosure of information to consumers. (4) food and agricultural companies forced the government, Relevant social organizations and consumer demands and pressure to press the food supply chain to operate. For example, EU regulations No. 178, as from 2004 in all EU-wide sales of food, must be implemented to track and trace food supply chain; the same in the United States Food and Drug Administration regulations in the United States and abroad engaged in food production, processing and packaging departments and related organizations in theDecember 12, 2003 to register the Food and Drug Administration for food safety tracking and tracing, on the allowed unregistered persons engaged in food production and sales. Thus, the food supply chain management is inherent in the market dynamics and the external pressure the government to promote the case.Two. Food supply chain, production logistics systemThe formation of the food supply chain logistics system with the changing content of closely related, particularly in the food and agricultural production logistics system evolving situation, for people to create a highly efficient food supply chain management paradigm provides the basis. According to food and agricultural products logistics stage of development, typical of the food supply chain can be divided into dumbbell-shaped, T-, symmetric and mixed four types.1．dumbbell food supply chain. This type of food supply chain is a quasi-strict supply chain. It is characterized by a shorter supply chain, connecting the main lot located at both ends of the transaction, while the middle of the main chain are few and fewer transactions, showing the dumbbell type. Upstream producers have poor technical conditions, production is low and less variety, it gathered a large number of upstream agricultural producers; the same time, products from the market to close and only a single farm, it also makes the chain in Most of the main trading agricultural producers, their direct trading in the market, and little contact between producers and consumers, middlemen, so growers sell directly to consumers food and agricultural products. In developing countries, especially near urban areas, the supply of vegetables, generally using this type of supply chain.2.T type of food supply chain. This type of food supply chains are generally applicable to food and agricultural production and sales of landto the far distance, consumer demand quite different situation. As perishable agricultural products, agricultural producers can not sell their products directly, through intermediaries to provide the necessary services, such as third-party logistics, agricultural processors and wholesalers provide appropriate services. This type of supply chain, upstream gathered more producers, and in the middle part of a better understanding of the origin of production, but also in the sales channels to occupy a certain advantage, but fewer vendors. Therefore, T-food supply chain and many growers, brokers and sellers and less downstream and concentrated, showing the shape of the supply chain for the T-type. And dumbbell-shaped compared to the food supply chain, which chain is longer, the sales performance of food and agricultural products and value-added services for the indirect nature. This type of food supply chains more common in China, China's agriculture industry in less developed regions, due to lack of upstream farmers to connect one end, other end of the link sales market, specializing in the processing of agricultural products among leading enterprises and the corresponding part of agricultural production often out of line with market demand. Therefore, T-middle part of the food supply chain as a low level of absence and logistics operation, prone to upstream farmers and downstream production of agricultural products sold blindly difficult phenomenon.3．symmetric food supply chain. With the emergence of new sales formats, distribution channels are increasingly large-scale professional market and supermarket monopoly, the traditional sales of agricultural products and food forms have been replaced by supermarkets, and this trend is more and more obvious, and because of its technological level of agricultural products production also tends to intensive management by a few growers. Boselie.D Ahe by the Royal Thai supermarket fresh food supply chain management survey found that 50% of Bangkok's food and agriculturalproducts in large supermarkets (such as 7-11, Royal Ahe, Carrefour, Sainsburry and TESCO) sold of. These large supermarkets in order to meet the market for agricultural products, quality consistency and supply stability requirements, the supplier of a rigorous screening. Therefore, the implementation of the Royal Ahe supermarket fresh food supply chain management, will be vendors from the original 250 was reduced to about 60, so that the logistics system more efficient and concise. With the upper reaches of the sharp drop in the number of suppliers of agricultural products and the continuous expansion of the supermarket chain, this food supply chain, upstream suppliers and downstream number of supermarket chains showed symmetrical growth trend. Logistics development in developed and more mature cities, this has been expressed in the food supply chain, centralized purchasing, reduce non-uniform flow distribution and value-added logistics sectors, in order to achieve cost savings of lean logistics strategy.4．mixed food supply chain. With consumer demand for food and agricultural products market diversification, the proportion of food and agricultural processing has gradually improved. According to the statistics that the United States in 2002 raw and processed vegetables for 15% and 85%; fruit of 30% and 70%. Other countries also generally the case. Large supermarkets in order to meet consumer demand significant changes to the original by an independent enterprise engaged in specialized production of value-added aspects of "internal" and specifically the establishment of large-scale processing and distribution center for agricultural products for cleaning, sorting, in-depth processing, packaging and distribution and other value-added services, through the implementation of HACCP in a large processing center and GMP certification process quality and health and safety, to ensure the quality of food and agricultural safety. The link is above three doesnot have the food supply chain, which is large supermarkets and chain stores to respond quickly to market demands results. With upstream suppliers to enhance the strength and advantages of the processing center part of the function, such as cleaning, sorting and depth of processing and other sectors Youxiang supplier back, making the processing center focused on the processing of agricultural products and expanding the number and type of business . Therefore, this food supply chain is a comprehensive, multi-species, multi-frequency high-volume and mix of supply chain system. This food supply chain are more concerned about customer satisfaction, through the processing centers to respond quickly to market demand, and real-time on agricultural products and foodstuffs "tailored" and depth of processing, in order to achieve different from the lean agile logistics logistics strategy.Three. Food supply chain tracking and food quality and safetyIn recent years, the focus of the food supply chain collaboration to ensure delivery of quality from the gradual move to reinforce the quality and safety of food and agricultural products, such as BSE, foot and mouth disease and the emergence of genetically modified foods. Agricultural products and food quality and safety of track without food supply chain management, so based on quality and safety of the food supply chain to track the food supply chain management has become important and difficult. Golan. E by the United States and other fresh produce, meat products, cereals and oilseed rape, and survey findings, three by the food supply chain tracking, food quality and safety in that there are great differences. The analysis of these differences, they also found that three agricultural products common food supply chain management, that there are three driving forces. This is also the corporate implementation of the food supply chain management requires analysis examines the question:1．will help differentiate the marketing of food and agricultural products to improve food and agricultural sales. Through those small or can not be directly found in food quality and safety features, can distinguish between different types of agricultural products and food. Because in the food and agricultural products on the market not only in large single grains and meat products, but also based on consumer preferences and tastes of different tailor-made food. Some agricultural products and food quality may be easier to distinguish, while others are not easy to directly determine, even after the consumer can not immediately find its quality. For example, transgenic edible oil, if not identified, the consumer it is difficult to determine whether the oil processed from non-genetically modified soybeans. Therefore, the quality of agricultural products and food safety and quality of the segmentation is a necessary prerequisite for differentiated marketing.2.is conducive to quality and safety of agricultural products and food tracking, reducing the cost of food and agricultural products recall. Many companies have used the food supply chain tracking systems to minimize food safety system deficiencies may result in potential losses. Suppliers often have a strong economy driven, when discovered food safety hazards and quality problems are, they tend to take measures to avoid food quality and safety issues to the companies themselves, or have a negative impact on the brand. Based on the food supply chain tracking can help businesses identify and reduce the time to clean up the food in question, for many foreign companies to reveal identifying information related to food packaging, to facilitate the identification of consumers and identified. For example, in the United States requested the recall of most food and agricultural products have been released in the United States Department of Agriculture Food Safety and Inspection Service's official website for consumers based on food packaging, identification information todetermine the question of food and agricultural products. Some companies are using advanced RSS bar code system and EAN / UCC Global unified identification system, more specifically reveal the identity of the food supply chain information, such as the product of each seed, fertilizer, use of antibiotics, production time, production lines, production , the production technology used and the production order, and so on. Therefore, a product if there are problems, these identification information will be able to play a significant role.Currently, the EU has adopted EAN / UCC system, successfully carried out on beef, vegetables and other food tracking research. By using EAN/UCC-128 bar code symbol, GLN (Global Location Number) to the food supply chain and the whole process of product attribute information and participants information for effective identification. Tracking and traceability in the food, the requirements of the supply chain process in every aspect, not only to complete the processing of their products for identification, but also to collect the necessary processing of food materials has been on the identification information, and all information identified in the processing of finished products, to prepare for the next part of a process or consumer use, in order to effectively solve the supply chain link between the weak, difficult to track and trace the problem, but also for companies to reduce by lack of clear information and good food will be mixed in with the poor quality of food processing with the possibility of high-quality food.3．will help enhance and improve the supply side of logistics management. For businesses, the management of production logistics and track-related retail information (such as bar code), to help businesses understand their food supply chain, logistics and outflow conditions for the supply chain for effective management of logistics flows. In particular, some businesses have adopted based on the quality and safetyof the food supply chain of high-tech tracking system, such as farmers use electronic ear identification cards and related data collection to track the immunization records of food and agricultural products, health records and breeding records. The food supply chain information can also make food or agricultural products in the market for its consistent quality and price.However, the implementation of all food and agricultural products quality and safety of the food supply chain tracking is not necessary. Van Weele, according to market information on agricultural and food needs of the food supply chain information to determine the track width, depth and accuracy. Similarly, companies in the food supply chain information to track width, depth and accuracy also reflects on the quality and safety of its food supply chain costs and benefits of an integrated approach. Because the information track width, depth and accuracy of a determinant of business investment in the food supply chain integration and cost. Only when the benefits outweigh the costs, the firm chosen width, depth and accuracy is the implementation of supply chain quality and safety of track power and assurance.论食品供应链管理和食品质量安全上世纪90年代以来,供应链管理已成为学术界和实业界关注的热门话题,特别是供应链管理成功地应用于IBM、P&G、DELL 等公司的经营管理以后,食品和农产品行业也纷纷效仿并借助供应链管理这一工具来提高自身的竞争力。
-食品科学与工程专业外文翻译、中英对照、英汉互译
毕业设计外文参考文献译文本2013届译文题目：Improvement of Soybean Oil Solvent Extraction throughEnzymatic Pretreatment酶法提取大豆油的改进设计题目：1500T/D棉籽预处理压榨车间工艺流程设计姓名：学号：院（系）：食品科学与工程学院专业：食品科学与工程指导老师：酶法提取大豆油的改进摘要:这项研究的目的在于评价多酶的水解作用作为预处理期间一个改善大豆油的溶剂萃取的选择以及它对传统工艺的适应结果。
酶的作用使得含油细胞结构降解。
对于提取物，产量和出油率的提高的预期得以实现。
大豆饼粕作为油料，正己烷作为溶剂。
最佳的温度，pH值和浸出时间，每一个固体的扩散系数都已经作了估计。
溶剂输送出来进入溶剂储藏罐中，油量是由时间决定的，数学模型足以用来描述这个系统。
对于大豆粕和饼的浸出，获得的最佳条件分别是pH值为5.4，温度为38℃，进出时间为9.7个小时以及PH值为5.8，温度为44℃，进出时间为5.8个小时。
氢化植物油固体展现出更高的产量。
扩散系数估计在10-11 与10-10之间。
氢化植物油固体拥有最大的扩散系数。
在大豆粕和大豆饼的浸出器里分别得到0.73克油每毫升和0.7克油每毫升，氢轻化植物油固体展现出更高的产量。
酶的催化提高了出油速率和出油量。
提议的模型被证明是适用的。
1 简介种子油类代表着70%的全球有产品，其中的30%是大豆油。
菜籽是出口阿根廷最重要的物料。
在菜籽中，细胞中的液泡含有油，细胞壁和液泡都必须被打破以达到改进溶剂提取效果。
因此，为了油最大限度的复原，在溶剂浸出前对油料的预处理是很严格的。
通过这种方法，大豆种子的细胞结构在适当酶的作用下，其水解作用将提高渗透率，因而提高浸出质量。
工业用途包含的酶处理阶段对于传统工艺没有明显变化。
通过这种方法使油释放出来将会获得更高的浸出产量和更少的有机溶剂使用。
在溶剂浸出过程中，经预处理后的油料（多空的固体模型）与纯溶剂或者混合溶剂相接处将油从固体模型中转运到液体介质中。
食品科学英文作文范文
食品科学英文作文范文英文：As a food scientist, I believe that food is not just something we eat to survive, but also a form of art. Theway we prepare and present food can greatly affect our enjoyment and appreciation of it. In addition, food plays a crucial role in our health and well-being.One of the most important aspects of food science is understanding the chemistry behind food. For example, knowing how different ingredients interact with each other can help us create delicious and nutritious meals. In addition, understanding the chemical reactions that occur during cooking can help us avoid common mistakes and ensure that our food is safe to eat.Another important aspect of food science is food safety. We need to ensure that the food we eat is free from harmful bacteria and other contaminants. This involves properhandling, storage, and preparation of food, as well as regular testing and monitoring.As a food scientist, I am also interested in the cultural and social aspects of food. Food is often acentral part of our celebrations and traditions, and can bring people together in a unique way. For example, in my own culture, we often prepare special dishes for holidays and family gatherings, and these meals are an important way of connecting with our heritage and each other.Overall, I believe that food science is a fascinating and important field that has a significant impact on our daily lives.中文：作为一名食品科学家，我认为食物不仅是我们为了生存而吃的东西，也是一种艺术形式。
食品安全英语作文及翻译
English Composition on Food SafetyFood safety is a critical concern that affects the health and wellbeing of individuals across the globe.As the world becomes increasingly interconnected through trade and travel,the need for stringent food safety measures has never been more important.Here are some key points to consider when discussing food safety:1.Importance of Food Safety:Ensuring that food is free from harmful substances is essential to prevent foodborne illnesses.This includes monitoring for contaminants such as bacteria,viruses,parasites,and chemical substances that can cause health problems.2.Regulatory Frameworks:Governments worldwide have established regulatory bodies to oversee food safety.These organizations set standards and guidelines for food production,processing,and distribution to ensure that food is safe for consumption.3.Hazard Analysis and Critical Control Points HACCP:This is a systematic approach to food safety that identifies physical,chemical,and biological hazards in food production and establishes measures to control these risks.4.Traceability:The ability to trace food products back to their source is crucial in the event of a food safety incident.This helps in quickly identifying the cause and implementing corrective measures.5.Consumer Education:Educating consumers about safe food handling practices,such as proper storage,cooking,and hygiene,is vital in preventing foodborne diseases.6.Sustainable Practices:Sustainable farming and food production methods can contribute to food safety by reducing the need for harmful pesticides and promoting biodiversity.7.Global Cooperation:Food safety is a global issue that requires international cooperation.Sharing information,best practices,and technology can help to improve food safety standards worldwide.8.Technological Innovations:Advances in technology,such as blockchain for traceability and sensors for detecting contamination,are playing a significant role in enhancing food safety.9.Economic Impact:Food safety incidents can have severe economic repercussions, including loss of consumer confidence,trade disruptions,and financial losses for affected businesses.10.Future Challenges:With the rise of new food technologies and the increasing demand for food due to population growth,ensuring food safety will continue to be a complex and evolving challenge.Translation into Chinese食品安全是影响全球人民健康和福祉的关键问题。
食品科学论文外文翻译(水解蛋白)中文译文
核桃（核桃L.）水解蛋白的抗氧化肽的分离纯化和鉴定陈宁a,b杨红梅a,b孙毅a,b牛军a,b刘淑莹a,ca张俊应用化学研究所，中国科学院研究所，人民街5625号，长春130022，中华人民共和国b中国社科院研究生院，北京100039，中国人民共和国c长春中医大学，长春，中国人民共和国文章信息：二零一二年八月二十八日收到稿件二零一二年九月十四日收到修改稿件二零一二年九月十四日得到公认二零一二年九月二十六日在线可用关键词：核桃蛋白水解物、清除自由基的活性、纯化、抗氧化肽摘要：通过使用三种不同的蛋白酶水解核桃中的蛋白质，来得到抗氧化剂。
使用1,1 - 二苯基-2 - 苦肼（DPPH）法来测水解物的抗氧化活性。
其中胃蛋白酶水解物，水解3小时获得具有最高的抗氧化活性，因此可以抑制羟基自由基，亚铁离子螯合物，具有还原性与抑制过氧化脂质的能力。
然后，3小时的胃蛋白酶水解产物顺序通过超滤，凝胶过滤和反相高效液相色谱法纯化。
具有最高的抗氧化活性的肽序列被检测为丙氨酸- 天冬氨酸- 丙氨酸- 苯丙氨酸（423.23 Da）的RP-HPLC-ESI-MS，这首次被认定为来自核桃蛋白水解物。
最后，肽对脂质过氧化抑制作用类似于对还原型谷胱甘肽（GSH）的作用。
这些结果也表明蛋白水解产物和/或其有效分离的肽可以用作食品添加剂。
1介绍生物分子的氧化一直被被认为是自由基介导的过程，在所有生物体都是一个重要的反应。
自由基是原子，分子或离子的未成对电子或开壳层结构，如羟基自由基（•OH），超氧阴离子自由基（O2•- ）[6,34]。
过量自由基的合成，可导致细胞损伤和死亡，从而导致许多疾病，如癌症，中风，心肌梗死，糖尿病和主要障碍[2,4,21]。
因此，重要的是要抑制的过度自由基形成。
许多合成抗氧化剂如丁基化羟基苯甲醚（BHA），丁基羟基甲苯（BHT），没食子酸丙酯已被用来清除自由基[28,32]。
然而，使用合成抗氧化剂已很可能威胁健康造成肝损伤和致癌作用[9,23]。
食品科学英文作文
食品科学英文作文英文：As a food scientist, I am constantly researching and testing new methods to improve the quality and safety of our food supply. One of the biggest challenges in the industry is ensuring that our food is free from harmful contaminants and pathogens.To address this issue, we use a variety of techniques such as irradiation, pasteurization, and high-pressure processing to kill bacteria and other harmful microorganisms. We also conduct extensive testing and monitoring to ensure that our food products meet strict safety standards.In addition to safety, we also focus on improving the taste, texture, and nutritional value of our food. We use innovative techniques such as sous-vide cooking and molecular gastronomy to create unique and flavorful dishes.We also work to develop new ingredients and formulationsthat are healthier and more sustainable.Overall, food science plays a crucial role in ensuring that our food supply is safe, nutritious, and delicious. As consumers, it is important to be aware of the sciencebehind our food and to make informed choices about what we eat.中文：作为一名食品科学家，我不断地研究和测试新的方法来提高我们食品供应的质量和安全性。
食品英文文献带翻译
In addition to these themes, food literature also examines the politics of food, the ethics of eating, and the sensory experience of food. For instance, the essay collection “The Gastronomical Me” by M.F.K. Fisher delves into the cultural and social implications of different food rituals and traditions around the world. Fisher’s lyrical prose and insightful observations offer readers a deeper understanding of how food shapes our daily lives and our sense of belonging.
食品科学专业英语翻译
1.Alcoholic beverages are produced from a range of raw materials but especially from cereals,fruits and sugar crops .They include non-distilled beverages such as beers,wines,ciders,and sake.Distilled beverages such as whisky and rum are produced from fermented cereals and molasses,respectively,while brandy is produced by distillation of wine.Other distilled beverages,such as vodka and gin,are produced from neutral spirits obtained by distillation of fermented molasses,grain,potato or whey.A variety of fortified wines are produced by addition of distilled spirit to wines to raise the alcohol content to 15-20%.Notable products include sherries,Port and Madeira wines.含酒精的饮料是由一系列的原料,尤其是由谷物,水果和糖作物包括non-distilled钪的饮料,如:啤酒、葡萄酒、杯苹果酒,酒的。
如威士忌蒸馏饮料、朗姆酒制造谷物和糖蜜发酵,分别站在白兰地是由蒸馏的酒。
其他蒸馏饮料,如伏特加和杜松子酒,制造了中性酒精蒸馏发酵糖蜜,谷物,马铃薯或乳清。
食品科普英文作文
食品科普英文作文Food science is a fascinating field that explores the chemical, biological, and physical makeup of food. It helps us understand how different ingredients interact with each other and how they change when they are cooked or processed.Did you know that food scientists use a variety of techniques to analyze and test food? They might use chromatography to separate and identify different compounds in a food sample, or they might use sensory analysis to understand how people perceive the taste, smell, andtexture of a food.Food safety is a crucial aspect of food science. Scientists work to ensure that the food we eat is free from harmful bacteria, chemicals, and other contaminants. They also study how different food processing methods can affect the nutritional quality of food.Food packaging is another important area of foodscience. Scientists develop packaging materials that can protect food from spoilage and contamination, as well as extend its shelf life. They also study how packaging can affect the flavor and quality of food.Food engineering is a branch of food science that focuses on the design and development of food processes and equipment. Engineers work to optimize the production of food products, improve their quality, and reduce waste and energy consumption in the food industry.In conclusion, food science is a diverse and interdisciplinary field that encompasses many different areas of study. It plays a crucial role in ensuring the safety, quality, and sustainability of the food we eat.。
食品专业毕业论文外文翻译5
外文文献：Prefab Cold StoresPart One Technology OverviewThe industrialization of agriculture has speeded deep-processing for agricultural products, finely processing for food, and the development of freeze and deepfreeze technology, and has demanded of further cold stores in tonnage, in scale, and in modes. Thus, new cold stores for food processing and storing are born with the advance of science and technology and refrigeration. The new cold stores have substituted for the traditional ones in constructions and operations, through bran-new construction ideas, i.e. of standardization, of modularization, and of industrialization, etc. Prefab cold stores, increasingly widening their application scopes, and expanding their construction scales, is representing the leading developmental trend of refreeze and deepfreeze, endowed with brilliance of future. DBGC, the domestic largest manufacturer for refrigeration equipment, has first introduced the technology of advanced prefab cold stores, and has drafted out the national standard for prefab cold stores. DBGC has undertaken for clients such complete technology of prefab cold stores as elaborations for technology programs designs for cold stores, refrigeration equipment, shield structure, stores heat preservations, electrical controls, installations, and executions for trials. Just within 3 months, DBGC can complete and present client with a satisfactory project of prefab cold store which includes designs and installations for cold store. “Bingshan” prefab cold sto re is up to the requirements of exports transited in cold stores to European Union and Japan, enabling clients’ certifications from European Union and Japan to be granted easily. Now DBGC can offer prefab cold store from 10m3 to 20000 m3 in capacity，from 5 tons to 50000 tons in tonnage volume, all will be met special requirements of clients, and flexibly scientific in designing and manufacturing. At present, DBGC is undertaking prefab cold stores projects worldwide.Part Two Technology ProgramThe prefab cold store consists of shield structure，and prefab thermal insulting board, etc, the thermal insulting board is on both sides paneled with color steel plate, aluminum plate andstainless steel plate，with the core thermal insulting materials of generally ester urethane or polystyrene, etc，whose weight is 5%~10% light compared with other construction materials, and with the shield structure of light steel. Depending on the combination of thermal insulting materials with shield structure, there are external frame structure and internal no-frame structure for prefab cold stores. At present, the external structure prefab cold store is often used. 1st, Store Boards Store board type: hardiness ester-urethane thermal-insulting board and poly-benzene heat preservation board. Now internationally, the hardiness ester-urethane thermal-insulting board with satisfactory heat transmit coefficient is generally used. This board is of polyester filmed color steel plate both externally and internally; with new convexity and concave groove structure of convenient installation，and with fine heat preservation of property. The store board, completely produced by the advanced production line exported from Italia, has met the international standard for all technical data. ⑴connection modes：①inlay connections、②PVC connections、③H-type aluminum connections、④pothook connections ⑵technical data of ester urethane board2nd, Refrigeration Technology To satisfy its requirements for refrigeration in tonnage and for food technology, the cold stores have applied ammonia cooling system, freon cooling system and indirect glycol cooling system, etc. The ammonia system：the refrigeration medium is ammonia(R717)，through liquid ammonia the heat is carried away to satisfy freeze and deepfreeze temperature for food; the freon system: the refrigeration medium is freon (R22、R134a、R404a), the system is highly automatic and quite applicable for small prefab cold stores; the glycol system: fully automatic, simply and conveniently controlling, the system fulfill heat exchanges through narrow temperature gap in liquid glycol，which may reduce food loss for drying, and quite suits air-conditioned preservations for fruits and vegetables. 3rd, Refrigeration Equipment DBGC manufactures “Bingshan” screw refrigera tion compressors, reciprocating refrigeration compressors and semi-hermetic refrigeration compressors. Superior in quality and excellent in services, DBGC can offer you a wide range of “Bingshan” refrigeration compressors combinations worldwide, and provides you with top quality refrigeration equipment of effective energy-saving and high ratio of performance and price. 4th, Electric Controls For “Bingshan” prefab cold stores, both manual operations and automatic controls are available. The automatic controls has risen to international advanced level in such fields as running and load and unload of refrigeration equipment, temperature of cold stores and refrigeration medium, dynamic stimulation for equipment running, printing and recording of running parameters，supplies for liquid, melting of frost，accidents alarm and its analysis, and condensation pressure, almost all controls for cold stores are executed under on duties of operators. 5th, Food Technology Wide ranges of processing technologies for food are acquired by DBGC, for example, processing, freeze and deepfreeze, storage and preservation, etc. It is the ultimate ends that DBGC tries to best design refrigeration programs for clients in consideration of both food technology and refrigeration technology.Part Three Technology Framework1st, Steel structure 2nd, Store and ground heat preservation 3rd, Moisture-proof and vapor-proof 4th, Refrigeration equipment (ammonia system、fluorin system and glycol system, etc）5th, Equipment for damping store inside 6th, Equipment for rinsing frost and water-cooling 7th,Equipment for electrical controls 8th, Equipment for ventilation 9th, Other equipment（for cold store doors、security controls、shield structure and auxiliary parts）Part Four Technology Feature1st, Good appearance: over ten colors are selective for thermal-insulting board and supporting shield structure, at satisfactory options to any styles of buildings. 2nd, Heat preservation：ester-urethane thermal-insulting board and poly-benzene heat preservation board are lower in heat transmit coefficient，strong in material strength，and fine for heat preservations. 3rd, Flexible design：all specifications of thermal-insulting board for cold stores come up to constructional requirement modes, and flexibly satisfy cli ents’ needs for partitions and collations for cold stores. 4th, Short construction period 5th, Fast installation 6th, Sanitary and tidy store conditions inside for food 7th, Durable constructional structure 8th, Topping materials used 9th, Exact controls for temperaturePart Five Technical Datavolume classification chart store heat transmit coefficient chart store temperature classification chart store temperature indoor asymmetry chart empty store temperature drop timetable.Part Six Construction Flow1st, Earth projects executions for heat preservation layer under level ground, and constructionsfor power workshops and pump workshops. 2nd, installations and constructions for steel structures or supportive shield structures，equipment for power and pump workshops are ready for running. 3rd, Framework constructions for cold stores 4th, Executions of earth projects under level ground (ground、heat preservation layer、water-proof and vapor-proof layer, etc）and constructions for structure above level ground. 5th,Installations for store doors、air curtains、door shades、refrigeration equipment、eclectic control system、water-supply system of rinsing frost、and store framework, etc 6th, Installations for bump-avoided structure, etc 7th, Coating airtightconstructions for stores both indoor and outdoor 8th, Debugging and trials for all systems of cold stores 9th, Examinations and acceptances for coldPart Seven Technology Scope1.Freeze and deepfreeze for food（aquatic products、poultry、birds、proceeded food、vegetables, fruits）2.Packinghouse (pig、cattle、sheep、chicken、duck、goose）3.Food processing manufactory4.Indoor assembly cold stores5.Seeds stores6.Biological and medical products1.7.Dairy products storage中文译文：组合式冷库一、概况农业工业化促进了农产品的深加工，食品精加工和冷冻速冻技术的发展，并对冷库的吨位，级别，型号提出了新的要求，伴着先进的科技及冷藏技术，适用于食品加工及贮藏的新型冷库应运而生。
食品科学与工程外文参考文献译文及原文
本科毕业设计（论文）外文参考文献译文及原文学院轻工化工学院专业食品科学与工程年级班别2006级（2）班学号3106002145学生姓名龚张卫指导教师姜燕2010 年 6 月目录1. 介绍 (1)2. 材料与方法 (1)2.1 原料 (2)2.1.1市售猕猴桃果酱/果酱 (2)2.1.2水果............................................................ .......... (2)2.1.3渗透溶液............................................. (2)2.1.4胶凝剂 (3)2.1.5酸度调节剂 (3)2.2猕猴桃果酱/橙果酱详细制作过程 (3)2.2.1传统制作过程 (3)2.2.2渗透失水水果制作过程 (3)2.3分析 (3)2.3.1理化性质 (3)2.3.2 色泽测量......... ...... ...... ...................... . ...... . (3)2.3.3 流动性能......................................... ... ............................ . (4)3. 结果和讨论 (4)结论 (9)参考资料 (9)渗透脱水水果制作果酱的研究E. García-Martínez, G. Ruiz-Diaz, J. Martínez-Monzó, M. M. Camacho, N.Martínez-Navarrete and A. Chiralt瓦伦西亚大学食品技术系，巴伦西亚，46071摘要：果酱是由水果和糖按比例混合制得的产品，最终产品含有最小30％果肉成分和最低45糖度值。
传统果酱制作需要通过热处理来浓缩加工，从改变感官和营养特性提高产品质量，营养特性的改变主要是果酱中抗坏血酸损耗量的多少。
食品科学与工程中英文对照外文翻译文献
1
中文译名 译 文：
ADG 技术：一种新的交替干燥研磨技术加工熟芒果粉
摘要 本文主要研究了熟芒果粉中干燥、研磨交替进行的加工效果。芒果胚乳干燥至不同的 水分含量及其范围。未干燥的芒果和已干燥的芒果相比较，其灰质、果胶、换算总糖分、 淀粉、蛋白质和脂肪含量没有显著性差异。测定了 Bond, Kick 和 Rittinger 研磨常量。 在芒果颗粒干燥前后进行了 X 射线衍射、扫描电镜、差示扫描量热法和红外分析。为了提 高研磨能力，建议采用较低干燥研磨技术加工成熟芒果。提高磨削能力的特征是排除在磨 削过程中的磨削损耗，提高产量，并减小成品的颗粒大小和磨削所消耗的能量。该方法能 够导致分子结构 C-OH 键氧化为 C=O 键应用于成熟芒果加工。
3
2.材料和方法 2.1 芒果抽样程序 成熟的绿色芒果(Manguifera Indica Var Kent)刚收获((来自 Kismathari, Cameroun 的果园中),清洗和允许成熟时期的 15 天在环境温度(20 - 40℃)。一旦成熟,芒果去皮,肉 质胚乳切块(7 毫米厚度,长度 8 厘米,宽度 2 厘米)使用不锈钢刀。 2.2 生物化学分析 新鲜芒果,未干燥的芒果干颗粒进行分析,总还原糖法(Dubois, Gilles, Hamilton, Rebers, & Smith, 1956),水、灰、脂肪和蛋白质(AACC, 1990)、淀粉((AFNOR, 1996, 12), 果胶 (AOAC, 1984, 1884-1984)。 2.3 芒果 ADG(交替干燥和研磨)粉生产过程 新鲜芒果片干 24 h(恒重)电炉烘干机 MEMERT d - 91126(MEMERT, Schwabach, Germany)55℃(Kameni et al., 2003)。批磨的芒果干是 35 s 使用 3.3 AFK SM P 磨床,法 国(12 厘米直径和转速最低 450 tr.每分钟, 装有一把刀破碎机)获得未干燥的芒果颗粒 (UMG)。芒果颗粒分别被干燥 2、6、8 和 14 h 于电炉烘干机 d - 91126 中，在 55℃条件下。 每次干燥时间后,芒果干颗粒(DMG)样本分析含水率和地面 35 s 使用 AFK SM 3.3 P 磨床。 2.4 干燥动力学 芒果干恒重,其含水率确定干燥时间的函数使用美国谷物化学家协会(AACC,1990)。 样品的 重量测量之前和之后在 105℃干燥 3 h 和含水率之间的区别是由干燥前的体重测量,测量后 干燥 100 克样品。 2.5 粒度特征 Djantou et al. (2007)中对粒度特征进行了描述。研磨后,样品颗粒大小是决定使用 标准的筛子筛孔(3 2、1.4、1、1.4、0.4 毫米)堆放在互相最小筛网的筛在底部和顶部的 最大。在每种情况下,样品被放在堆栈顶部屏幕和机械地动摇了 20 分钟(2 毫米范围内,40 kHz 振动频率)。 屏幕保留粒子被移除,重,个人屏幕的质量增量被转换为样本总量的质量分 数。 磨产量确定和代表的比例地面芒果(与最初相比)通过筛子的直径 2 毫米在给定的时间。 L1,表面体积平均直径,“饲料和地面”示例使用方程 质量分数的基础上,在那里,Di 是粒 度和 mi 是质量分数。Bond’s (Work index), Kick’s and Rittinger’s 常量计算后, 方程(1 - 4) (McCabe, Smith, & Harriott, 1993, pp. 960e965)
食品科普英文作文范文初中
食品科普英文作文范文初中英文：As a food enthusiast, I have always been interested in the science behind food. Food science is a fascinating subject that combines chemistry, biology, and physics to explain the properties of food and how it interacts with our bodies. In this article, I will share some interesting facts about food science.Did you know that the color of food can affect how we perceive its taste? For example, studies have shown that people perceive food to be sweeter when it is served on a white plate compared to a black plate. This is because the color of the plate can influence our perception of the food's sweetness.Another interesting fact is that the texture of food can affect our enjoyment of it. For example, a crispy texture can make food more enjoyable to eat. This is whymany people prefer crispy fried chicken over soggy chicken.Food science also plays a role in food preservation. One method of food preservation is canning, which involves heating food to a high temperature to kill bacteria and other microorganisms. This process can extend the shelflife of food and prevent foodborne illnesses.In addition, food science has led to the development of new food products. For example, plant-based meatsubstitutes have become increasingly popular in recent years. These products are made using food science techniques to create a texture and flavor that is similar to meat.Overall, food science is an important field that helps us understand the properties of food and how it affects our bodies. By studying food science, we can make informed decisions about the food we eat and develop new food products that are both delicious and nutritious.中文：作为一名美食爱好者，我一直对食品科学感兴趣。
食品健康的英语作文带翻译
食品健康的英语作文带翻译Food and Health。
In today's fast-paced society, people are paying more and more attention to their health. And one of the most important factors affecting our health is the food we eat. Therefore, it is crucial for us to understand the relationship between food and health and make wise choices when it comes to our diet.如今的社会节奏越来越快，人们越来越关注自己的健康。
而影响我们健康最重要的因素之一就是我们所吃的食物。
因此，了解食物与健康之间的关系，并在饮食方面做出明智的选择对我们来说至关重要。
First and foremost, it is essential to have a balanced diet. A balanced diet means consuming a variety of foods that provide all the essential nutrients our body needs. These nutrients include carbohydrates, proteins, fats, vitamins, and minerals. Each of these nutrients plays aunique role in maintaining our overall health. For example, carbohydrates are our body's main source of energy, while proteins are essential for building and repairing tissues. Fats are also important for our body as they help in the absorption of vitamins and the production of hormones.首要的是，拥有均衡的饮食是至关重要的。
食品专业毕业论文外文翻译3
外文文献：Freezing Meats and SeafoodSAFETY OF FROZEN MEATSWholesome food stored constantly at 0℃will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, handle thawed items as you would any perishable. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strictgovernment-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Through cooking will destroy all parasites.NUTRIENT VALUEThe freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.PACKAGINGProper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is.If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to use; merely overwrap or rewrap it.FREEZER BURNFreezer burn does not make food unsafe, merely dry in spots. It appears asgrayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.COLOR CHANGESColor changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.Freezing doesn’t usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.FREEZE RAPIDLYFreeze food as quickly as possible to maintain its quality. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and cause meat to "drip" or lose juiciness. Ideally, food 2 inches thick should freeze completely in about two hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on the shelves, stacking them only after frozen solid.REFRIGERATOR FREEZERSIf a refrigerator freezing compartment can’t maintain 0 ℃, or if the door is opened frequently, use it only for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 ℃or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature.LENGTH OF TIMEBecause freezing keeps food safe almost indefinitely, recommended storage times are for quality only. (See freezer storage chart below.) If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture-perfect or be of high enough quality to serve alone, but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.FREEZING GAME MEATSFreshly slaughtered meat carcasses or pieces need to be cooled to below -40 ℃within 24 hours to prevent souring or spoiling. The meat should be chilled to -32 to-36 ℃. Variety meats (liver, heart or sweetbreads) are ready to be wrapped and frozen after they are cold. For more information, request HGIC 3516, Safe Handling of Wild Game Meats.Quail, dove, duck, pheasant and other game birds should be dressed and gutted as soon as possible after shooting. Cool and clean properly. Remove excess fat on wild ducks and geese since it becomes rancid very quickly. Freeze as directed for poultry. For more information, request HGIC 3515, Safe Handling of Wild Game Birds.Note: Do not stuff poultry or game birds before freezing them. During freezing or thawing, food poisoning bacteria could easily grow in the stuffing.Commercially-stuffed frozen poultry is prepared under special safety conditions that cannot be duplicated at home.FREEZING FISHFish for freezing should be fresh as possible. Wash fish and remove scales by scraping fish gently from tail to head with the dull edge of the knife or spoon. Remove entrails after cutting entire length of belly from vent to head. Remove head by cutting above collarbone. Break backbone over edge of cutting board or table. Remove dorsal or large back fin by cutting flesh along each side and pulling fin out. Do not trim fins with shears or a knife because bones will be left at the base of the fin. Wash fish thoroughly in cold running water.Fish is now dressed or pan dressed, depending on size. Large fish should be cut into steaks or fillets for easier cooking. For steaks, cut fish crosswise into 1 inch thick steaks. For fillets, cut down back of fish from tail to head. Then cut down to backbone just above collarbone. Turn knife flat and cut flesh along backbone to tail allowing knife to run over rib bones. Lift off entire side of fish in one piece, freeing fillet at tail. Turn fish over and cut fillet from other side.Pretreating: Fish are categorized as either fat or lean fish by the amount of fat in their flesh. Fat fish include varieties such as mullet, mackerel, trout, tuna and salmon. Lean fish include flounder, cod, whiting, redfish, croaker, snapper, grouper, sheepshead and most freshwater fish.Before freezing, fish can be pretreated to improve the quality of the stored fish. Fatty fish should be dipped for 20 seconds in an ascorbic acid solution made from 2 tablespoons ascorbic acid to 1 quart of cold water to control rancidity and flavor change. Lean fish may be dipped for 20 seconds in a brine of 1cup salt to 1 quart of cold water to firm the fish and decrease drip loss on thawing. (These pretreatments are not needed if a lemon-gelatin glaze is used.)Methods of Freezing: Fish may be frozen using any of the following glazes. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation.Lemon-Gelatin Glaze: To prepare glaze, mix 1 cup lemon juice and 1?cups water. Dissolve one packet of unflavored gelatin in ?cup lemon juice-water mixture. Heat the remaining 1 cups of liquid to boiling. Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature. When cool, dip the cold fish into thelemon-gelatin glaze and drain. Wrap the fish in moisture- and vapor-resistant packaging, label and freeze.Ice Glaze:Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glaze until a uniform cover of ice is formed. Wrap the fish in moisture- and vapor-resistant paper or place in freezer bags. Label and freeze.Water:Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze.Fish Roe: Thoroughly wash and package in freezer containers or bags and boxes, leaving 1 inch head space. Seal and freeze.FREEZING SHELLFISHClams: Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture- and vapor-resistant bags. Press out excess air and freeze.To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving 1 inch head-space. Seal, label and freeze.Crabs: Select only live crabs to prepare for freezing. Crab freezes better if not "picked" before freezing. Simply remove the back, legs, entrails and gills either before or after boiling the crab for five minutes. (Be sure to cool the crab quickly after it is cooked.) The claws and body or core of the crab that still contains the meat should then be wrapped or ice-glazed and wrapped in freezer wrap or paper. Seal, label and freeze.Lobster: For best quality, lobster should be frozen uncooked. Freeze the lobster whole, or clean it and freeze just the shell portions that contain the edible meat. (Some lobsters have large front claws that contain edible meat, while others have edible meat mainly in the tail section.) Freeze lobster in the shell, to help keep the meat from drying out. Simply wrap the whole lobster or lobster portions in moisture- andvapor-resistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good.Oysters: Oysters that are still in the shell should only be frozen live. A live oyster will keep its shell tightly closed or will close when tapped. If you have plenty of freezer space and want to freeze the oysters in the shell, simply wash the shells thoroughly and place in moisture- and vapor-resistant bags.Shuck the oysters to save freezer space. First, wash the oyster shells, discarding any that have died. Shuck oysters into a strainer, saving the liquor, and remove any pieces of shell or sand. If necessary, the oysters can be rinsed to remove any sand. Place oysters and liquor in a plastic container or freezer bag, leaving 1inch headspace. Seal and freeze.Note: Freezing does change the texture and flavor of oysters. These oysters may be best used in casseroles or stews.Scallops: Scallops for freezing should be live until shucked. A live scallop will keep its shell tightly closed or will close it when tapped. To freeze, place shucked scallops in a freezer container, leaving ?inch headspace, seal and freeze.Shrimp: Select high-quality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed, but shells still on. Shrimp may also be frozen in water in a freezer container. Be sure to wash and drain the shrimp if frozen uncooked. Quickly chill cooked shrimp before freezing. Package in freezer containers or bags, leaving 1 inch headspace. Seal and freeze.SAFE DEFROSTINGNever defrost foods in a garage, basement, car, plastic garbage bag, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. For large items like turkeys allow one day for each 5 pounds of weight.For faster defrosting, place food in a leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use.When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.REFREEZINGOnce food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.Cooking Frozen FoodsRaw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry.When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.FREEZER STORAGE CHART (0 ℃)Note: Frozen foods remain safe indefinitely; storage recommendations are for quality only.Substitute Refrigerants Background"The alternative refrigerants are as safe or safer than those they replace, but more care is needed with all refrigerants."中文译文：冷冻肉类和海鲜冷冻肉的安全有益健康的食物储存在0摄氏度以下永远是安全的.质量问题是经受长篇冷冻储藏。
食品科学论文外文翻译(水解蛋白)中文译文新
核桃（核桃L.）水解蛋白的抗氧化肽的分离纯化和鉴定陈宁a,b杨红梅a,b孙毅a,b牛军a,b刘淑莹a,ca张俊应用化学研究所，中国科学院研究所，人民街5625号，长春130022，中华人民共和国b中国社科院研究生院，北京100039，中国人民共和国c长春中医大学，长春，中国人民共和国文章信息：二零一二年八月二十八日收到稿件二零一二年九月十四日收到修改稿件二零一二年九月十四日得到公认二零一二年九月二十六日在线可用关键词：核桃蛋白水解物、清除自由基的活性、纯化、抗氧化肽摘要：通过使用三种不同的蛋白酶水解核桃中的蛋白质，来得到抗氧化剂。
使用1,1 - 二苯基-2 - 苦肼（DPPH）法来测水解物的抗氧化活性。
其中胃蛋白酶水解物，水解3小时获得具有最高的抗氧化活性，因此可以抑制羟基自由基，亚铁离子螯合物，具有还原性与抑制过氧化脂质的能力。
然后，3小时的胃蛋白酶水解产物顺序通过超滤，凝胶过滤和反相高效液相色谱法纯化。
具有最高的抗氧化活性的肽序列被检测为丙氨酸- 天冬氨酸- 丙氨酸- 苯丙氨酸（423.23 Da）的RP-HPLC-ESI-MS，这首次被认定为来自核桃蛋白水解物。
最后，肽对脂质过氧化抑制作用类似于对还原型谷胱甘肽（GSH）的作用。
这些结果也表明蛋白水解产物和/或其有效分离的肽可以用作食品添加剂。
1介绍生物分子的氧化一直被被认为是自由基介导的过程，在所有生物体都是一个重要的反应。
自由基是原子，分子或离子的未成对电子或开壳层结构，如羟基自由基（•OH），超氧阴离子自由基（O2•- ）[6,34]。
过量自由基的合成，可导致细胞损伤和死亡，从而导致许多疾病，如癌症，中风，心肌梗死，糖尿病和主要障碍[2,4,21]。
因此，重要的是要抑制的过度自由基形成。
许多合成抗氧化剂如丁基化羟基苯甲醚（BHA），丁基羟基甲苯（BHT），没食子酸丙酯已被用来清除自由基[28,32]。
然而，使用合成抗氧化剂已很可能威胁健康造成肝损伤和致癌作用[9,23]。
食品安全专业中英文对照外文翻译文献
中英文翻译(文档含英文原文和中文翻译)附件1：翻译译文热处理对豆奶（豆腥味）过氧化脂质含量的影响豆腥味是导致豆奶风味不理想的重要因素，为了以最大限度的降低豆奶的豆腥味，我们研究了热处理对过氧化脂质的影响，是影响豆腥味的一个重要因素。
我们还以豆奶为原料并在制作过程中使用加热工序制备了各种甜点，从而通过感官实验来评价加热对其的影响。
经过浸泡和在75℃热处理的肿涨的大豆在相对湿度80-90％处理十分钟的过氧化脂质的含量比大豆中缺乏脂氧合酶和14％或更少的热处理的大豆制备出的豆奶的过氧化脂质含量要大大降低。
此外，设计热烫浸泡和肿胀的大豆在沸水中处理了30秒的豆奶的过氧化脂质含量可以与缺失脂肪氧合酶的大豆制作出的豆奶过氧化脂质含量相媲美。
蛋奶布丁，巴伐利亚奶油以及经过热处理的大豆制作出的豆腐其中的豆腥味都得到了显著的改善。
关键词：大豆豆奶过氧化脂质豆腥味大豆长期以来都是作为高营养食品代名词在日本人的饮食文化中具有具足轻重的作用。
最近的研究表明，大豆蛋白具有降低胆固醇的作用（爱德森等人，1995），大豆皂苷具有抗癌活性（肯尼迪，1995),以及大豆异黄酮对乳腺癌和前列腺癌具有一定的抑制作用（彼得森&贝尔内斯,1991;彼得森G&贝尔内斯S，1993），以及对于骨质疏松症（土田等人，1999）具有一定的预防作用。
根据以上情况可知，由大豆制成的加工食品的价值就是作为人体异黄酮的来源。
大豆被用于很多的食品中，包括豆腐，纳豆，味精，酱油，豆浆。
豆奶作为一种可利用的饮料，可以广泛应用于果冻，蛋奶布丁等甜品的制作原料。
然而，脂肪氧合酶产生的独特的豆腥味对消费者的喜好产生了重大的影响。
因此尽可能的减少豆腥味是能够使豆浆脱颖而出并广泛推广的关键性的挑战。
有几种用于激活脂肪氧合酶的方法已经被提出：温水处理研磨的方法（越后等，1991），其中，大豆在70℃热水中浸泡，然后用95℃的热水进行匀浆;热烫（赛斯&纳特，1988）的方法，用99.3℃的热水进行处理，以及微波加热的方法（王&托莱多，1987）。
食品专业英语翻译原文及译文
Characterization of the Seed Oil and Meal from Monechma ciliatum and Prunus mahaleb SeedsJAOCS, Journal of the American Oil Chemists' Society, Aug 2009 by Mariod, Abdalbasit Adam, Aseel, Kawthar Mahmoud, Mustafa, Ali Abdalgadir, Abdel-Wahab, Siddig IbrahimAbstractThe oil and meal from Monechma ciliatum (black mahlab) and Prunus mahaleb (white mahlab) seeds were characterized for their physicochemical properties. The oil content was found to be 30.95 and 13.15% in white and black mahlab seeds, respectively. The refractive indices of white mahlab oil (WMO) and black mahlab oil (BMO) were 1.475 and 1.470, and specific gravities were 0.8511 and 0.8167 g/cm^sup 3^, respectively. Saponification values were 184.23 and 180.3 mg KOH/g, peroxide values were 2.54 and 4.43 meq/kg, and unsaponifiable matter was 0.92 and 0.66%, respectively. The major fatty acids were palmitic 4.5%, stearic 16.0%, oleic 47.3%, and linoleic 31.4% in BMO, while in WMO they were palmitic 5.7%, oleic 45.0%, and linoleic acid 47.0%. A moderate amount of tocopherols were found at 45.2 and 28.5 mg/100 g in BMO and WMO, respectively. Protein content was found to be 21% in black and 28% in white mahlab seeds. The total amount of amino acids in black and white mahlab seeds was found to be 783.3 and 1,223.2 mg/g N, respectively. The concentration (on ppm dry-weight basis) of major elements (Ca, K, and Mg) and of minor elements (Al, Pb Ni, Mn, Cu, Cr, Co, and Fe) was also determined in the meals.Keywords Amino acid * Fatty acid * ICP-MS * Mineral elements * Monechma ciliatum * Physicochemical properties * Prunus mahlabIntroductionRecently, researchers all over the world have been looking to discover new sources of oils. In Sudan many studies have been done looking at the utilization of wild plants as a source of unconventional oil and theirmaximum utilities as antioxidants [1-3]. One of these wild plants, considered among the plants of the future, is black mahlab (Monechma ciliatum), which is well known in Sudan and belongs to the family Acanthaceae. Black mahlab is an annual glabrous herb, 30-65 cm high [4], with simple leaves measuring about 4-7 × 1-2 cm [5]. Black mahlab (Monechma ciliatum) is a famous medicinal plant in western Sudan, especially in the Nuba Mountains and Gabel Mara area. The seeds are used as an effective laxative and contain a fixed oil that emits a sweet and pleasant odor. Its further used in traditional Sudanese fragrances, lotions, and other cosmetics used for wedding preparation and childbirth [6]. In Botswana, Monechma ciliatum was believed to play an important role as a medicine for the remedy of general body pain, liver, and bowel trouble (diarrhea), as well as sterility in women [7]. The plant is used to induce labor and menses in Nigeria. It is also reported that the dried leaves are powdered and burnt as an inhalation for colds [8]. In Sudan, the dried entire plant is used for diarrhea, vomiting, and as a scent preparation. The seed oil content is 11.6% with iodine value of 69 and saponification value of 175.16; the fatty acid composition is 20.2, 17.3, and 17.9% for oleic, linoleic, and arachidic acid, respectively [9, 10]. Previous study by Uguru and others [5] showed that the hot methanol extract of the leaves of M. ciliatum has potent oxytocic property in vivo and in vitro, thus justifying its use in traditional medicine.White mahlab (Prunus mahaleb) is a deciduous tree, 1-2 m high, with many spreading branches; the bark is smooth and mahogany red. The leaves, which are up to 6 cm long, are bright green, shiny, oval, and finely toothed [H]. The white mahlab tree is a member of Rosaceae family, subfamily Prunoideae. The kernels of white mahlab seem to contain only small amounts of cyanogenic glycosides, but coumarin derivatives have been found. From the seeds, a fixed oil can be extracted that contains unusual conjugated linolenic fatty acid [12]. In Sudan, white mahlab is used in wedding preparations by crushing the seeds to manufacture traditional fragrances and lotions such as Dilka, Khumrra, and Darira. Also eating soaked white mahlab seeds is a remedy used for diarrhea in children. White mahlab is collected in Turkey and exported on a large scale. It is used in Turkey as a tonic or an antidiabetic in folk medicine and as a flavoring agent in making pies and candies. The white mahlab kernels form an important source of protein (30.98%) and fatty oil (40.40%). Its oil is also valuable in the preparation of lacquers and varnishes [12].Monechma ciliatum still grows as a wild plant in different areas in western Sudan states. No research data on its commercial production and its oil composition are available.Amino acid composition and protein digestibility measurements are considered necessary to predict accurately the protein quality of foods for human diets [13]. The widespread availability of vegetable oils around the world has resulted in the development of other oil-bearing plant species being neglected [14]. This study investigates the physicochemical and compositional properties including amino acids, minerals, trace elements, and fatty acids of seeds of the two mahlab plants, and a sensory evaluation of the oils obtained from these seeds is performed.Materials and MethodsSamples, Solvents, and ReagentsAll solvents used were of analytical grade. n-Hexane, methanol, chloroform, and petroleum ether were obtained from Prime for Scientific Services, Khartoum, Sudan. HCl, NaOH, HNO^sub 3^, and H^sub 2^O^sub 2^ were Suprapur grade (Merck, Darmstadt, Germany).Dried seeds of white and black mahlab were collected from a local market in Khartoum North, Sudan, then blended to obtain homogeneous samples, and pulverized before representative samples were taken for chemical analysis. For determination of the oven-dry weight, samples were dried at 105 °C for 24 h. Moisture and volatile matter in the samples were determined following a previously described method [15].Proximate Chemical AnalysisMoisture, lipid, ash, and crude-fiber contents were determined following the standard methods of the Association of Official Analytical Chemists [16]. The organic nitrogen content was quantified by the Kjeldahl method, and an estimate of the crude protein content was calculated by multiplication of the organic nitrogen content by a factor of 6.25 [17]. The two different samples were analyzed in triplicate. Total carbohydrate content was calculated from the difference, applying the formula:100% - (% protein % lipid %ash %fiber)Mineral AnalysisTwo replicate aliquote (500 mg) from each of the dried, powdered plant specimens were weighed, then wet-ashed by refluxing overnight with 15 mL of concentrated HNO^sub 3^ and 2.0 mL of 70% HClO^sub 4^ at 150 °C. The samples were dried at 120 °C, and the residues were dissolved in 10 mL of 4.0 N HNO^sub 3^-1% HClO^sub 4^ solution. The mineral content of each sample solution was determined by an Agilent Technologies 7500cinductively coupled plasma mass spectrometry (ICP-MS) system (Agilent Technologies, Wilmington, DE). Wavelengths used for the tested minerals were aluminum (Al) 396.152, calcium (Ca) 393.366, cadmium (Cd) 226.502, chromium (Cr) 206.149, cobalt (Co) 238.892, copper (Cu) 224.700, iron (Fe) 239.562, lead (Pb) 220.353, magnesium (Mg) 279.553, manganese (Mn) 257.610, nickel (Ni) 221.647, potassium (K) 766.490, and zinc (Zn) 213.856. The mineral contents of the samples were quantified against standard solutions of known concentrations, which were analyzed concurrently.Oil Extraction and DeterminationThe seeds were milled gently in a blender (Braun Multimix System 200, with Multimix deluxe grinder, MXK4 Germany), and oil was extracted by Soxhlet apparatus using petroleum ether 40-60 °C and determined following a previously described method [15]. The oil content was determined as a percentage of the extracted oil to the sample weight (w/w). The samples were analyzed in triplicate, then mean and standard deviation were calculated. The extracted oil was stored in a cold room (4 °C) in a dark glass bottle under nitrogen blanket for further analysis.Oil Physicochemical AnalysisFree fatty acids (FFA), iodine value (IV), saponification number (SN), peroxide value (PV), unsaponifiable matter, color, and refractive index (RI) were measured following a previously described method [15]. Color was determined using Lovibond Tintometer, Lovibond model E (Bicasa), suppUed by Griffin and Georgy, England, and refractive index was determined using an Abbe bench refractometer (model 46-315, England) with the temperature maintained at 30 °C. The analysis was done for the freshly extracted oils. The samples were analyzed in triplicate, then mean and standard deviation were calculated.Fatty Acid Composition by Gas Liquid ChromatographyThe fatty acid compositions of the seed oils were determined by gas liquid chromatography (GLC). The oils were converted to their corresponding methyl esters following a previously described method [15]. BF3/ methanol reagent (14% boron trifluoride) was used for methylation. GLC analysis of the fatty acid methyl esters (FAME) was performed using aHewlett-Packard HP5890 Series II gas Chromatograph (GLC) coupled to a flame ionization detector (FID) equipped with an Ultra 2 capillary column (25 m × 0.32 mm × 0.5 µm, 5% biphenyl and 95% dimethyl polysiloxane; Hewlett-Packard, Waldron, Germany), a split injector (split ratio 88:1), and an FID. The column temperature pro gram was 5 min at 150 °C, 10 °C/min to 275 °C, and 10 min at 275 °C. The injector temperature was 250 °Cwith a split ratio of 88:1. The carrier gas was hydrogen at a flow rate of 1.6 mL/min. The detector temperature was 280 °C with air and hydrogen flow rates of 460 and 33 mL/min, respectively. The fatty acid peaks were identified by comparing the retention times with those of a mixture of standard FAMEs (Sigma Chemicals, Deisenhofen, Germany). Each FAME sample was analyzed in duplicate.TocopherolFor determination of tocopherols, a solution of 250 mg of Monechma ciliatum and Prunus mahaleb oils in 25 mL ?-heptane was directly used for the HPLC. The HPLC analysis was conducted using a Merck-Hitachi (Tokyo, Japan) low-pressure grathent system fitted with an L-6000 pump, a Merck-Hitachi F-1000 fluorescence spectrophotometer (detector wavelengths for excitation 295 nm, for emission 330 nm), and a D-2500 integration system. The samples (20 µL each) were injected by a Merck 655-A40 autosampler onto a Diol phas e HPLC column (25 cm × 4.6 mm i.d.) (Merck) using a flow rate of 1.3 mL/min. The mobile phase used wasn-heptane/methy tert-butyl ether (MTBE) (99:1, v/v) [18].Amino Acid Composition by Amino Acid AnalyzerPreparation of Hydrolysate SampleThe content of dry matter and total N were determined according to procedures described by [16]. The content of amino acids (except for tryptophan) in defatted mahlab seeds was determined using Amino Acid Analyzer (L-8900 Hitachi-hitech, Japan) under the experimental conditions recommended for protein hydrolysates. Samples containing 5.0 mg of protein were acid hydrolyzed with 1.0 mL of 6 N HCl in vacuum-sealed hydrolysis vials at 110 °C for 22 h. The ninhydrine was added to the HCl as an internal standard. Hydrolysates were suitable for analysis of all amino acids. The tubes were cooled after hydrolysis, opened, and placed in a desiccator containing NaOH pellets under vacuum until dry (5-6 days). The residue was then dissolved in a suitable volume of a sample dilution Na-S buffer, pH 2.2 (Beckman Instr.), filtered through a millipore membrane (0.22-µm pore size) and analyzed for amino acids by ion-exchange chromatography in a Beckman (model 7300) instrument, equipped with an automatic integrator. Nitrogen in amino acids was determined by multiplying the concentration of individual amino acids by corresponding factors calculated from the percentage N of each amino acid [19]. The ammonia content was included in the calculation of protein nitrogen retrieval, as it comes from the degradation of some amino acids during acid hydrolysis [20, 21]. The ammonia nitrogen content was calculated by multiplying the ammonia content by 0.824 (N = 82.4% NH^sub 3^).Expression of ResultsThe composition of amino acids was expressed as milligrams per gram of N to estimate the quality of the protein in mahlab defatted seeds using the amino acid score pattern where amino acid ratio = (mg of an essential amino acid in 1.0 g of test protein/mg of the same amino acid in 1.0 g of reference prote in × 100). Nine essential amino acids were calculated by using a previously described method [13], where egg protein was used as reference protein.Sensory EvaluationPanelists were chosen to taste the two mahlab oils for characterization of their organoleptic properties (color, flavor, and taste). Oil samples were presented to the panelists in clear glasses at room temperature and in duplicate. The sensory analysis used was described in detail by Min [22]. Sensory qualities of the two oils were evaluated using a hedonic scale of 1-10, where 1 indicated the poorest flavor, color, and taste quality and 10 the highest organoleptic quality. The numerical results were then subjected to statistical analysis.Statistical AnalysisThe analyses were performed wi tìi three replicates. The mean values and standard deviation (mean ± SD) were calculated and tested using the Student's i-test (PResults and DiscussionProximate Chemical AnalysisThe proximate composition of the two mahlab seeds is given in Table 1. T he two samples showed significant differences (P ≤ 0.05) in all the analyzed constituents of the proximate composition except moisture content. The white mahlab seeds showed higher levels of lipid and protein content of 30.95 and 28.0 g/100 g, respectively, while black mahlab showed higher levels of fibers and carbohydrates content at 24.4 and 32.6 g/100 g, respectively. The results of oil content showed that white mahlab seed has a higher amount of oil (30.9 g/100 g) than the black mahlab seed (13.2 g/100 g). In 1981 Ayoub and Babiker [9] reported an oil content of 11.6% for black mahalb, which was higher than that reported in this study. Yücel [24] studied the seeds of Prunus mahaleb, and he found that die oil content ranged from 4.7 to 18.5 g/100 g, while Johansson et al. [25] mentioned that oil contents of Prunus mahaleb ranged from 12 to 16 g/100 g. The oilcontent of Prunus mahaleb in this study was higher than that found in these other studies.Oil Physicochemical PropertiesThe physicochemical properties of the two mahlab seed oils are shown in Table 2. Compared with Codex standards for crude vegetable oils [26], the white mahalab oil showed higher values for specific gravity, refractive index, acid value, peroxide value, saponification value, and unsaponifiable matter. Ayoub and Babiker [9] reported a lower saponification value (175.16) and a lower refractive index (1.4730) for black mahlab oil in comparison witìi me results in this study.From Table 2 it is instructive to note that the refractive indices for the white mahlab seed oil (1.475) and black mahlab seed oil (1.470) fall within the same range of 1.467-1.477 for grapeseed oil. The acid values for WMO and BMO of 7.8 and 7.3 mg KOHVg, respectively, were higher man the Codex standards for sunflower and ground nut oils, whilst the peroxide values for the WMO of 2.54 meq/Kg oil and for the BMO of 4.43 meq 02/Kg oil were less than that recorded for sunflower and ground nut oils in Codex standards. The percent unsaponifiable matter, shown in Table 2 for white mahlab (0.99%) and black mahlab (0.66%) seed oils, was less than that recorded for sunflower and ground nut oils in Codex standards [26].Sensory Evaluation of Black and White Mahlab OilTable 3 shows the results of the sensory evaluation for white and black mahlab oils. WMO oil scored more than 8 as overall score thus classifying the oil as better in color, odor, and taste. There was a significant difference (PFatty Acid CompositionThe fatty acid composition determined by GLC of the black and white mahlab oils is illustrated in Table 4. The major fatty acids in white mahlab seed oil were oleic (45.0%), linoleic (47.0%), and palmitic (5.7%). This result was higher than that reported by Yiicel [24], who reported 35.4, 28.5, and 4.6% for oleic, linoleic, and palmitic, respectively, in white mahlab seed oil. The major fatty acids in black mahlab seed oil were oleic (47.3%), linoleic (31.4%), stearic (16.0%), and palmitic (4.5%). This were higher than reported by Ayoub and Babiker [9] who reported 20.2, 17.3, and 12.5% for oleic, linoleic, and palmitic acids, respectively. They also reported 17.9% for arachidic acid, which was surprisingly not found in this study. The percentage of unsaturated fatty acids in white mahlab oil was 92.1%, while it was 79.9% in black mahlab oil. White mahlab oil was very richin both oleic and linoleic acid, while black mahlab oil was rich in oleic acid only.TocopherolThe tocopherol content of the oil from black and white mahlab seeds is given in Table 5. They had moderate amounts of tocopherols, 45.2 and 28.5 mg/100 g, respectively. The main tocopherol of the two samples wasγ-tocopherol, which represented 80.7 and 77.6% of the total, followed by a-tocopherol and δ-tocopherol, which represented 12.3 and 1.6 mg/100 g in BMO and 1.4 and 6.4 mg/100 g in WMO, respectively.Amino Acid ProfileThe amino acid profile of black and white mahlab seed, analyzed by amino acid hydrolysis, is presented in Table 6. The percentage ofsulphur-containing amino acids (methionine and cystine) in white mahlab seed was 3.9%, while in black mahlab it was 3.4% of the total amino acids, which was the lower than the other amino acids and was considered a reasonable amount for their important function in the cell processes in the oxidation and reduction system (cystine) and as a methyl donor (methionine) in metaboUsm. The total amount of the essential amino acids found in white and black mahlab seed was 623.8 and 454.8 mg/g N, respectively. The total aromatic amino acid levels (phenylalanine and tyrosine) found in white and black mahalab were 1 17.0 and 78.1 mg/g N, respectively. All the essential amino acids with the exception of tryptophan, which was not analyzed, were found to be present at low levels, and the total essential amino acids were found to be lower when compared to that of three different foods: broad bean (2740.0 mg/g N), wheat flour (1960.0 mg/g N), and soy flour (2,630.0 mg/g N) [27]. The total amount of the essential amino acids of white mahlab seed comprised about 50.9% of the total amino acids, which was less than that of black mahlab seed (58.0%).The chemical score suggested that the first limiting amino acid in black mahlab seed sample was methionine cystine followed by threonine, histidinen and isoleucine (Table 7). In the white mahlab seed sample, the chemical score suggested that the first limiting amino acids were threonine, methionine cystine, lysine, and isoleucine.Mineral CompositionMineral analyses are essential to guarantee the quality of any food product. ICP-MS aUowed us to determine the content of 13 minerals, many of which are required in human diets and others which are considered toxic.Table 8 summarizes the results of these analyses. Concentrations of major elements such as Ca, K, and Mg in white mahlab seeds (133.7, 204.2, and 102.2 ppm) were significantly (P <0.05)Table 8 also shows the content of potassium in black and white mahlab seeds was 204.2 and 80.53 ppm, respectively. Potassium plays an important role in human physiology, and sufficient amounts of it in the diet protect against heart disease, hypoglycemia, diabetes, obesity, and kidney disease. The content of magnesium in the studied samples (Table 8) was 102.2 and 69.13 ppm for BMS and WMS, thus providing 28.9 and 19.6% of the recommended dietary allowances [28], respectively. The concentrations of minor elements Al, Pb Ni, Mn, Cu, Cr, Co, and Fe levels were found at low levels in the studied samples.ConclusionsThe results reported here show that the seeds of two different species of mahlab plant collected in Sudan were different in their oil content and the physicochemical properties of that oil. Fatty acid composition was determined by GLC, and the major fatty acids were found to be 4.5% palmitic, 16.0% stearic, 47.3% oleic, and 31.4% linoleic in black mahlab oil. In white mahlab, the major fatty acids of me oil were found to be 5.7% palmitic, 45% oleic, and 47% linoleic acid. The amino acid profile of the defatted seeds as analyzed by amino acid analyzer indicated that the total amount of amino acids of black mahalb was 783 mg/g N and that of white mahlab was 1,223 mg/g N. The percentage of essential amino acids was 58.0% in black mahalb and 50.9% in the white mahlab. The results from sensory evaluation analysis of the two mahlab oils revealed that there was a significant difference (PAcknowledgements We thank Dr. B. Matthäus of M ax RubnerInstitute, Germany, for the analysis of tocpherols and Dr. Colin D. Costin of Cargill Global Food Research, USA, for his valuable help during the preparation of the manuscript. The third author thanks Mr. Mayudin Othman of Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, for ICP-MS mineral analysis.美国油脂化学协会杂志J.JOTA-OCSAug.2009Characterization of the Seed Oil and Meal from Monechma ciliatum and Prunus mahaleb SeedsJAOCS, Journal of the American Oil Chemists' Society, Aug 2009 by Mariod, Abdalbasit Adam, Aseel, Kawthar Mahmoud, Mustafa, Ali Abdalgadir, Abdel-Wahab, Siddig Ibrahim.班级：学号：姓名：来自梅类缘毛和圆叶樱桃种子的植物油和粕的特性摘要来自梅类缘毛（黑樱桃）和圆叶樱桃（白樱桃）籽的植物油和粕因它们的理化性质而具有特性。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
连续色谱和电喷雾电离质谱分析法对草鱼肌肉水解物的抗氧化肽的纯化和鉴定任娇燕a,赵眸明a,*, John Shi b,王金水a,江月明c,催春a，Yukio Kakuda a ,Sophia Jun Xue ba轻工与食品科学学院，中国科技大学，广州510640，中国b圭尔夫食品研究中心，农业和农业食品,加拿大圭尔夫，安大略省，加拿大N1G5C9c华南植物园，中国科学院研究所，广州，乐意居510650，中国d食品科学研发部，圭尔夫大学，圭尔夫，安大略省,加拿大N1G2W12007年5月9日收到，2007年11月5日收到修订表格，2007年11月7日接受。
摘要用多种蛋白酶（木瓜蛋白酶，菠萝蛋白酶，牛胰酶6.0，中性蛋白酶为1.5mg和碱性蛋白酶2.4L）水解草鱼肌肉以提取抗氧化肽。
用羟自由基的清除能力和抑制脂质过氧化活性的方法来评估水解能力。
准备过程中发现，用2.4L碱性蛋白酶的水解具有最高的抗氧化活性。
使用超滤和连续的色谱法来纯化，包括离子交换色谱法，多层线圈高速逆流色谱法，凝胶过滤色谱法。
纯化的多肽，作为一种强有力的抗氧化剂，可以使用在线RP-HPLC的电喷雾电离质谱确定丝氨酸-赖氨酸-色氨酸- 谷氨酸-脯氨酸-苯丙氨酸- 缬氨酸（966.3 Da）。
当然，才发现基本肽比酸性或中性肽有更大的清除羟自由基的能力，水解的疏水肽比亲水性肽贡献更多的抗氧化活动。
此外，氨基酸中其抗氧化活性的肽序列可能发挥重要作用。
关键词草鱼肌肉抗氧化肽，高速逆流色谱，电喷雾电离质谱分析。
1介绍氧化在所有活的生物体中都是一种重要的反应。
氧化代谢过程中自由基和其他活性氧（ROS）的形成是不可避免。
这些活性自由基，起到重要的信号转导作用（汉考克，Desikan，奥尼尔，2001年）。
然而，过剩的自由基对生物组织和食品能造成破坏性的影响（王，赵，赵江，2007）。
在所有ROS中，羟基自由基被认为是最活泼的，并能在接触到活细胞的过程中破坏几乎任何化合物（卡斯特罗弗里曼，2001）。
自由基链式反应可以启动膜脂质过氧化作用，这已被证明与许多疾病相关（哈勒威尔，2001年哈利维尔及怀特曼，2004）。
脂质过氧化导致食品风味和口感变坏，保质期减少并形成潜在的毒性产品（Pihlanto，2006年）。
合成抗氧化剂：如叔丁基对羟基茴香醚（BHA），丁基化的羟基甲苯（BHT），叔丁基氢醌（TBHQ），没食子酸丙酯已被广泛应用于延迟食品因氧化引起的变质（Wanita & Lorenz, 1996）。
然而，由于其潜在的健康危害，他们被限制在一些国家（贝克尔，1993;膜，1975）。
其结果是，安全和自然存在的抗氧化剂作为人造替代品的需求已经稳步发展了许多年。
近年来，各种蛋白质的消化产生的生物活性肽的抗氧化活性已经吸引了很多注意。
从牛奶中的肽（布兰卡安娜·卢尔德＆Isidra，2007年），大豆（吉布斯，Zougman，穆利根，2004），米糠（帕拉多等，2006），油的种子（阿鲁科MONU 2003），鸡蛋（坂橘石原慎太郎Juneja，2004）和猪（赛加羚羊的，2003年）都被证明具有抗氧化活性。
此外，水产品和副产物已被证明是良好的抗氧化肽来源。
例如，来自蛋白（Amarowicz沙希迪，1997），鲭鱼蛋白（吴，陈，萧，2003），巨型鱿鱼皮（门迪斯，拉贾帕克萨，卞金，2005年），无须鳕帧蛋白（JE，金，2007年）和唯一的黄帧蛋白质（6月，公园，荣格2004年）的毛鳞肽的研究曾报道存在显着的抗氧化活性。
然而，据我们所知，很少有研究已经完成对淡水鱼衍生肽的抗氧化性能测试。
草鱼是高产淡水鱼之一，目前在中国的总淡水鱼高达35-40％。
然而，草鱼增值产品的发展没有得到充分利用。
因此，从低使用率的草鱼制备抗氧化肽可能是生产高价值的食品配料的方法之一。
氨基酸序列（陈，村本，山口，藤本，Nokihara，1998年）的抗氧化活性与肽是密切相关的。
众所周知抗氧化肽具有一些金属螯合或氢/电子还原活性，这可能使他们与自由基和终止自由基链反应，或形成保护（Wang等，2007）。
疏水性氨基酸和一个或多个氨基酸：蛋氨酸，胱氨酸，色氨酸，酪氨酸，苯丙氨酸和蛋氨酸被认为可以增强抗氧化肽的活动（陈，村本，山内溥，Nokihara，1996; Da'valos，米格尔·巴托洛梅Lo'pez，2004;莱德斯马Herna0ndez，Da0valos Bartolome0，2005年）。
然而，最近的一些研究结果重新阐明了这个主题。
例如，最近报道谷氨酸-亮氨酸肽残留在清除自由基中发挥重要的作用（军等，2004）。
因此，已知的抗氧化肽，甘氨酸-谷氨酰胺-丙氨酸-精氨酸，不包含任何上述质子在其序列的氨基酸残基中有所贡献（李，陈，王，吉武，2007）。
似乎确实需要更多的研究来澄清肽结构与功能的关系。
高速逆流色谱法（HSCCC）作为有效的分离技术，已成功应用于天然产物化合物包括类黄酮，香豆素（Haqiwara，1997年）和皂素（Jerz Waibel的，2003年）的分离（鹏，范，吴，2005年）。
高速逆流色谱主要使用在分离游离肽的标准混合物（马伊藤，1997），虽然很少对水解产物中的肽这样做。
这项研究的目的是确定和评估或表征低利用率的淡水鱼草鱼的抗氧化肽。
此外，采用高速逆流色谱分离水解物中的肽对于隔离来自其他蛋白质的肽可以提供有用的信息。
2材料与方法2.1材料在中国广州，从本地市场获得健康的草鱼（草鱼，822±147克的重量，40.8±2.8厘米长）。
草鱼（不包括头，尾，皮，骨，内脏器官和血液），在绞肉机MM12（韶关，食品机械有限公司，中国）上切片并形成肉末。
肉末材料冷冻并储存在20℃的温度以进一步使用。
用于水解实验的食品级酶（木瓜蛋白酶，菠萝蛋白酶，牛胰酶6.0，中性蛋白酶为1.5mg和碱性蛋白酶2.4升）由诺和诺德公司（中国北京）和明远有限公司（广州，中国）提供。
用于凝胶过滤层析分子量校准的标准蛋白混合物由（GE，新泽西州Piscataway，，美国）提供。
所有HPLC级氨基酸混合标准，谷胱甘肽（GSH），氧化型谷胱甘肽（GSSG），甲基叔丁基醚（MTBE），异硫氰酸苯酯（PITC）和乙腈，购自Sigma公司（北京，中国）。
α-脱氧核糖（2 - 脱氧-D-核糖），购自Fluka公司（瑞典斯德哥尔摩）。
所有其他试剂均为分析级。
2.2草鱼肌肉的制备解冻冷冻的草鱼肌肉肉末（1250克）并与离子水（1250毫升）混合水解。
获得的混合物五等分。
用0.01M NaOH调节至所需的pH值，并在水浴中加热到应用（表1）的每一个的级分所需的温度。
木瓜蛋白酶，牛胰酶6.0，菠萝，1.5mg的中性蛋白酶和碱性蛋白酶2.4L 溶解在去离子水中，并根据活性（见表1）按适当的比例进行添加。
水解反应在摇床中进行（新不伦瑞克省，中国科学C24）。
水解结束时，将混合物在沸水中加热10分钟以灭活蛋白酶。
在GL-21M冷冻离心机以4125g（湘怡仪器有限公司，长沙，中国）离心水解物30分钟，然后上清液冻干，保存在干燥器中以进一步使用。
表1处理五个蛋白酶酶解草鱼肌肉水解和抗氧化活性的参数样品酶水解的参数水解物的抗氧化活性（IC 50）（毫克/毫升）活性（U/克）酸碱性时间温度E/S ratio (w/w) HRSAA LPIAB 木瓜蛋白酶2.4 *1047.0 4.0 50.0 1.5/1000 3.54 ±0.21a 5.53 ±0.37a 牛胰酶6.0 6.0 *104 8.0 4.0 50.0 1.0/1000 2.34 ± 0.39b 5.76 ±0.45a b 菠萝蛋白酶3.0 *104 7.0 4.0 50.0 2.0/1000 5.02 ± 0.35c 7.03 ±0.48b 中性蛋白酶1.5mg 3.0 *104 7.0 4.0 50.0 2.0/1000 4.09 ± 0.39ad 6.67 ±0.58ab 碱性蛋白酶2.4L6.9 *104 8.0 4.0 50.0 1.5/1000 1.81 ± 0.44c 4.60 ±0.39abc GSH 1.75 ± 0.20c 3.21 ±0.47c*以±SD表示一式三份。
其次根据配对样本检验在同一列中相同的字母的值没有显着性差异（P> 0.05）。
A指氢氧自由基清除能力（HRSA）B脂过氧化的抑制活性能力（LAEA）2.3抗氧化活性的评价对于抗氧化试验，用冻干的水解产物溶解在去离子水中制备五个不同浓度水解产物的样品溶液（1.0，2.0，3.0，4.0和5.0毫克/毫升）。
2.3.1羟自由基的清除能力（HRSA）检测HRSA检测已经在大泽，Kawakishi（1997）先前一些修改过的论文中说明过。
将反应混合物0.1毫升10mM的硫酸亚铁，0.1毫升的10mM EDTA，0.5毫升的10mM-脱氧核糖，0.9毫升的磷酸钠缓冲液（pH7.4）和0.2ml的样品中，充分混合在反应罐中。
然后把过氧化氢（0.2毫升，10毫摩尔）加入到反应混合物中，在37度温育1小时。
把1毫升2.8％三氯乙酸（TCA）和1.0毫升的1.0％硫代巴比妥酸（TBA），加入到试管中，煮沸15分钟。
冷却后，该混合物中，在532 nm处测量吸光度。
磷酸钠缓冲液（pH7.4）而不是样品作为对照空白。
HRSA 脱氧核糖氧化羟基自由基的抑制率为：HRSA（%）=*100 （1）其中A0指空白的吸光度，A1指试验化合物的吸光度。
对个别样品的浓度的HRSA值进行绘制。
清除50％的自由基活性的浓度被定义为的IC50值。
2.3.2抑制脂质过氧化活性检测（LAEA）根据吴，刘，王（2000）和大川，大石，八木（1979）描述的与修改的方法进行了LAEA检测。
体重200-250 g的雄性大白鼠从南方医科大学（中国广州）动物实验中心获得。
大鼠都可以免费获得食物和水，用戊巴比妥钠（62毫克/千克）进行牺牲实验。
从所得材料迅速解剖肝组织，并在研钵中加Tris-HCl缓冲液（40mM，pH7.0）匀化，以产生2.5/10（重量/体积）腹部匀浆。
匀浆（100Ⅱ）和0.06 mM的维生素C（100Ⅱ），30mM的氯化钾（100Ⅱ）样品孵育（200Ⅱ），0.16 mM的硫酸亚铁（100Ⅱ）在37度孵育1小时。
然后加（1毫升0.67％TBA和1毫升15％的三氯乙酸）。
这最后的溶液加热到100°C并在沸水浴中保持15分钟，在冰上冷却10分钟，然后6445g速度离心10分钟。