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第十六届北京分析测试学术报告会暨展览会(BCEIA 2015)

作者： Xue FENG Yanxia LIU Zeying HE Wenwen WANG Gaiming ZHAO College of Food Science&Technology Key Laboratory of Meat Processing and Quality Control of Henan Province Laboratory of environmental factors risk assessment of Agro-product quality safety Agro-Environmental Protection Institute Ministry of Agriculture Agilent Technology (China) Co.Ltd

Rice is the staple food source for a large proportion of the world’s population and also has potential health *** price of rice is usually different from its botanical/geographical ***,it's essential to develop a fast and powerful method for the discrimination of rice from different *** effective method was established for the analysis of compounds and metabolites in rice from different botanical origin by gas

关键词： CHEMOMETRIC METHOD FOR BOTANICAL CLASSIFICATION OF RICE BASED ON METABOLOMICS STUDIES USING GC/Q-TOF origin

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Facile synthesis of gold nanoflowers assisted by soybean peptides and their applications in surface enhanced Raman spectroscopy and catalysis

Facile synthesis of gold nanoflowers assisted by soybean pep...

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作者： Wang, C.R. Yan, X.Z. Yu, Y.F. Key Lab for Agricultural Product Processing and Quality Control of Nanchang City Jiangxi Agricultural University Nanchang330045 China School of Life Sciences and Food Engineering Nanchang University Nanchang330031 China

The controlled synthesis of gold nanoflowers demonstrates high yields and good monodispersity following reduction of hydrochloroauric acid and soybean peptides in alkaline aqueous solution. Proper pH is essential for the formation of nanoflowers. Gold microplates and branched and flower-like particles can be prepared by adjusting the pH of the aqueous solution. Moreover, maintaining an adequate soybean peptide concentration is important for the three-dimensional formation of monodisperse nanoflowers. The prepared gold flower-like nanoparticles are effective catalysts for the activation and reduction of methylene blue in the presence of NaBH4. Here, we also exhibit the effective application of gold nanoflowers for surface enhanced Raman scattering. © 2014 W. S. Maney & Son Ltd.

关键词： Catalysis

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Preparation of Molecularly Imprinted Polymer for use as SPE Adsorbent for the Simultaneous Determination of Five Sulfonylurea Herbicides by HPLC

Preparation of Molecularly Imprinted Polymer for use as SPE ...

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The 8th International Conference on Molecular Imprinting(MIP2014)

作者： Kaijie Tang Qiushui Luo Ruilong yu Key Lab of Agricultural Products processing and quality control of Nanchang City Jiangxi Agricultural University

A high selective pre-treatment method for the analysis of sulfonylurea herbicides(SUHs) in rice grain samples based on molecularly imprinted solid-phase extraction(MISPE) was developed. The molecularly imprinted polymers(MIPs) were synthesised with high adsorption capacity and suitable particle size using pyrazosulfuron ethyl(PS) as the template and by screening three porogens and porogen volumes. The resulting MIPs showed high selectivity for PS. The MISPE procedure was developed for the purification and enrichment of PS, bensulfuron methyl(BSM), tribenuron methyl(TBM), metsulfuron methyl(MSM) and nicosulfuron(NS) from a rice grain sample prior to reversed-phase high-performance liquid chromatography(HPLC) analysis. Average recoveries of the PS, NS, MSM and BSM were 95.6 %, 88.6 %, 87.8 % and 89.4 %, respectively, but the recovery of TBM was lower(48.2 %). This pre-treatment methodology for extracting SUHs was simple and cleaner extractions. The limits of detection ranged from 10.1–50.0 ng L-1. Five local rice grain samples were analysed by HPLC-MISPE, and PS was detected in all five samples, while BSM was detected in one sample.

关键词： Preparation of Molecularly Imprinted Polymer for use as SPE Adsorbent for the Simultaneous Determination of Five Sulfonylurea Herbicides by HPLC MSM SPE

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A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep

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Journal of Animal Science and Biotechnology 2014年第4期5卷 379-390页

作者： Bing Guo Kritaya Kongsuwan Paul L Greenwood Guanghong Zhou Wangang Zhang Brian P Dalrymple Key Laboratory of Meat Processing and Quality Control Synergetic Innovation Center of Food Safety and NutritionCollege of Food Science and TechnologyNanjing Agriculture University CSIRO Animal Food and Health SciencesSt.Lucia QLD 4067Australia National Institute of Animal Health 50/2 KasetklangLadyaoBangkok 10900Thailand CSIRO Animal Food and Health SciencesArmidale NSW 2350Australia NSW Department of primary Industries Armidale NSW 2350Australia

Background：The expression of genes encoding proteins involved in triacyglyceride and fatty acid synthesis and storage in cattle muscle are correlated with intramuscular fat（IMF）%.Are the same genes also correlated with IMF%in sheep muscle,and can the same set of genes be used to estimate IMF%in both species？Results：The correlation between gene expression（microarray） and IMF%in the longissimus muscle（LM） of twenty sheep was *** integrated analysis of this dataset with an equivalent cattle correlation dataset and a cattle differential expression dataset was undertaken.A total of 30 genes were identified to be strongly correlated with IMF%in both cattle and *** overlap of genes was highly significant,8 of the 13 genes in the TAG gene set and 8 of the 13 genes in the FA gene set were in the top 100 and 500 genes respertively most correlated with IMF%in sheep,P-value = *** the 30 genes,CIDEA,THRSP,ACSM1,DGAT2 and FABP4 had the highest average rank in both *** the data from two small groups of Brahman cattle（control and Hormone growth promotant-treated[known to decrease IMF%in muscle]） and 22 animals in total,the utility of a direct measure and different estimators of IMF%（ultrasound and gene expression） to differentiate between the two groups were *** measured IMF%and IMF%estimated from ultrasound scanning could not discriminate between the two ***,using gene expression to estimate IMF%discriminated between the two *** the number of genes used to estimate IMF%from one to five significantly increased the discrimination power;but increasing the number of genes to 15 resulted in little further ***：We have demonstrated the utility of a comparative approach to identify robust estimators of IMF%in the LM in cattle and *** have also demonstrated a number of approaches（potentially applicable to much smaller groups of animals than conventional methods） to using gene expression to rank animal

关键词： Cattle Gene expression phenotype IMF% Sheep

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History and heritage of Jinhua ham

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Animal Frontiers 2012年第4期2卷 62-67页

作者： Zhou, G.-H. Zhao, G.-M. Key Laboratory of Meat Processing and Quality Control EDU College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China

• Jinhua ham is a dry-cured meat product manually processed by Jinhua ham masters according to traditional processing experience developed over a thousand years ago. • Jinhua ham is important to the history of Chinese culture and is highly prized in Chinese cuisine, particularly in the Jinhua region. • Many lessons about meat processing and chemistry can be learned by studying the manufacturing and chemistry of Jinhua ham. © Zhou and Zhao.

关键词： Dry-cured ham Heritage History Jinhua ham Traditional technology

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Effect of composite conting with nano-silicon dioxide on fresh-keeping of preserved eggs

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Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 2012年第SUPPL.1期28卷 281-287页

作者： Yin, Yueling Liu, Yao Zhang, Jianhao Wei, Sheng Key Lab. of Meat Processing and Quality Control Ministry of Education National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing 210095 China

To protect the quality of fresh-keeping preserved eggs, polyvinyl alcohol (PVA)-based composite coating-packaging materials were modified by adding nano-SiO2. The effects of nano-SiO2 stearic acid, glutaraldehyde and reaction temperature on the water vapor transmission of formed films with composite coating-packaging materials were investigated by response surface methodology. At the end of the storage, the physical, chemical, microbiological and sensory indicators of the eggs of each group were measured and compared. The results showed that the physical, chemical, microbiological and sensory indicators of the twice coating-packaging group of preserved eggs with the optimized PVA-based nano-packaging materials was stronger than that of the other three groups (p>0.05). These results indicated that the preserved eggs coating with Itype of PVA-based nano-composite materials could effectively prevent the water loss, inhibit microbial growth, protect the color and flavor of preserved eggs after 6 months storage. This study provides a technology basis for storage of preserved eggs.

关键词： Packaging materials

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Effects of combined high pressure and calcium chloride treatment on beef tenderness

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Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 2012年第SUPPL.1期28卷 294-299页

作者： Deng, Shaolin Huang, Ming Zhou, Guanghong Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing 210095 China

This experiment was performed to investigate the effects of combined treatment of high pressure and calcium choride (CaCl2) injection on post-rigor beef tenderness. Initially, samples from beef longissimus dorsi after 36 h post-slaughter were removed and the influences of CaCl2 concentration, high pressure level and high pressure processing time on beef tenderness were analyzed respectively. On the basis of the three single-factor experiments, the Box-Behnken response surface methodology was applied to optimize beef tenderization parameters. Meanwhile, the modifications of ultrastructure were observed with transmission electron microscope (TEM). The results indicated that the response surface model, with CaCl2 concentration, high pressure level and processing time being independent variables and shear force being responses, was highly fitted (R2=0.9742). Beef tenderness was significantly influenced by high pressure level, processing time, CaCl2 concentration, high pressure level × processing time (p2 concentration (p2 concentration was 0.24 mol/L (with 5% injection of sample weight), processing time was 14 min, under which conditions, the shear force value of beef longissimus dorsi was declined by 52.98%, and intermyofibrillar space was enlarged, meanwhile the integrity of sarcomeres was destructed, and the tenderness was significantly improved.

关键词： Beef

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EFFECT OF HIGH PRESSURE TREATMENT ON MICROBIAL POPULATIONS OF SLICED VACUUM-PACKAGED COOKED HAM

EFFECT OF HIGH PRESSURE TREATMENT ON MICROBIAL POPULATIONS O...

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2011 Beijing Internation Conference on Non-thermal processing Technologies & High Hydrostatic Pressure Forum(2011北京非热加工技术国际研讨会暨超高压论坛)

作者： Han Yanqing Xu Baocai Xu Xinglian Zhou Guanghong State Key Laboratory of Meat Processing and Quality Control Jiangsu Yurun Meat Group Co.Ltd. Nanjing 210095 CHINA Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing 210095 CHINA

In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure processing (HPP, 400 MPa or 600 MPa for 10 min at 22℃) during refrigerated storage over 90 days).Direct extraction of genome DNA and total RNA from meat samples, followed by PCR-denaturing gradient gel electrophoresis (DGGE) and RT-PCR-DGGE on 16S rDNA V3 region, was performed to define the structure of the bacterial populations and active species in pressurized cooked ham.

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不同减菌剂对冰鲜鸡肉减菌效果的研究

不同减菌剂对冰鲜鸡肉减菌效果的研究

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第三届(2012)中国白羽肉鸡产业发展大会暨第二届全球肉鸡产业论坛

作者： Sun Yanyu 孙彦雨 Zhang Qiuqing 张秋勤 Wang Peng 王鹏 Xu Xinglian 徐幸莲 Zhou Gunghong 周光宏 Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural U 南京农业大学教育部肉品加工与质量控制重点实验室江苏南京210095

本文分析5种减菌剂对冰鲜鸡优势腐败微生物的抑制作用;利用四因子二次正交旋转优化乳酸，醋酸，磷酸钠和酸化亚氯酸钠的复配.结果表明，乳酸、醋酸、次氯酸钠、磷酸钠和酸化亚氯酸钠对优势腐败菌都有一定的抑制作用，但抑制效果不同.对... 详细信息

本文分析5种减菌剂对冰鲜鸡优势腐败微生物的抑制作用;利用四因子二次正交旋转优化乳酸，醋酸，磷酸钠和酸化亚氯酸钠的复配.结果表明，乳酸、醋酸、次氯酸钠、磷酸钠和酸化亚氯酸钠对优势腐败菌都有一定的抑制作用，但抑制效果不同.对乳酸、醋酸、酸化亚氯酸钠、磷酸钠四种减菌剂优化研究表明，乳酸对优势腐败菌的影响最大，酸化亚氯酸钠作用最小，磷酸钠加入量的变化对复合减菌剂的减菌效果影响最大，最佳减菌浓度比为乳酸1.598％，酸化亚氯酸钠0.0768％，磷酸钠8.732％和醋酸1.805％.

关键词：冰鲜鸡肉减菌剂效果评估回归分析

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Effects of meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

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Agricultural Sciences in China 2009年第12期8卷 1475-1481页

作者： WANG Peng,XU Xing-lian and ZHOU Guang-hong key laboratory of meat processing and quality control,Ministry of Education/Nanjing Agricultural University,Nanjing 210095,P.R.China [a] Key Laboratory of Meat Processing and Quality Control Ministry of Education/Nanjing Agricultural University Nanjing 210095 P.R. China

This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.

关键词： meat emulsion-type sausage water-holding capacity texture

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