Vitamin D content and variability in fluid milks from a US Department of Agriculture nationwide sampling to update values in the National Nutrient Database for Standard Reference

This study determined the vitamin D₃ content and variability of retail milk in the United States having a declared fortification level of 400 IU (10 μg) per quart (qt; 1 qt = 946.4 mL), which is 25% daily value per 8 fluid ounce (236.6 mL) serving. In 2007, vitamin D₃ fortified milk (skim, 1%, 2%, whole, and 1% fat chocolate milk) was collected from 24 statistically selected supermarkets in the United States. Additionally, 2% milk samples from an earlier 2001 USDA nationwide collection were reanalyzed. Vitamin D₃ was determined using a specifically validated method involving HPLC with UV spectroscopic detection and vitamin D₂ as an internal standard. Quality control materials were analyzed with the samples. Of the 120 milk samples procured in 2007, 49% had vitamin D₃ within 100 to 125% of 400 IU (10 μg)/qt (label value), 28% had 501 to 600 IU (12.5-15 μg)/qt, 16% had a level below the label amount, and 7% had greater than 600 IU (15 μg)/qt (>150% of label). Even though the mean vitamin D₃ content did not differ statistically between milk types, a wide range in values was found among individual samples, from nondetectable [<20 IU (0.5 μg)/qt] for one sample to almost 800 IU (20 μg)/qt, with a trend toward more samples of whole milk having greater than 150% of the labeled content. On average, vitamin D₃ in 2% milk was higher in 2007 compared with in 2001 [473 vs. 426 IU (11.8 vs. 10.6 μg)/qt].     

制硝废弃物资源化技术研究和应用

介绍了我公司《日处理1000m^3制硝废水资源综合利用项目》情况。该项目通过新型的盐析工艺。做到对生产元明粉在制硝过程中,把外排废水中的硝、盐进行分离,同时回收废水中的Na2SO4、NaCl,达到制硝废水的零排放,保护了环境,又使废弃物资源得到综合利用。因此,该技术研究与应用,在国内外代表着该领域的技术创新和发展趋势。     

ELISA方法与国标法在检测鲜奶中沙门氏菌的比较研究

应用直接ＥＬＩＳＡ方法对３５０份奶样进行沙门氏菌的检测，其阳性检出率为１．４％；同时采用常规方法检测，其阳性检测率为１．２％。与常规方法相比，该法的敏感性和特异性分别为１００％和９９．７％（３５０份奶样）。结果表明，该法具有快速、准确等特点，２￣３天即可完成样品筛选。     

3M Petrifilm~(TM)快速测试片与国标法检测饮料中霉菌和酵母的比较

本研究使用3M Petrifilm~(TM)快速霉菌酵母测试片以及国标法同时对某功能维生素饮料样品进行霉菌计数和酵母计数检测,比较两者结果是否具有显著性差异。试验筛选采用白色念珠菌(Candida albicans)、拟热带假丝酵母(Candida tropicalis)、汉逊德巴利酵母(Debaryomyces hansenii)、绿木霉(Trichoderma virens)、炭黑曲霉(Aspergillus carbonarius)5株标准菌株进行试验,分别进行了菌株的预选试验、快速测试片检测的重复性试验和特异性试验,以及快速测试片法和国标法的比较试验。研究结果显示,菌株预选试验所筛选的菌株均能在测试样品中生长良好;重复性试验结果表明第二次结果均在第一次结果可接受范围内;特异性试验中表明快速测试片特异性良好;对比试验中使用两种方法对样品进行霉菌和酵母计数检测,结果使用F检验、t检验进行统计分析,结果表明3M Petrifilm~(TM)测试片法与国标法两种方法总体均值无显著差异。     

Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium‐Reduced Skim Milk

ABSTRACT: Pilot‐scale microfiltration (MF), microfiltration‐diafiltration (MDF), ultrafiltration (UF), ultrafiltration‐diafiltration (UDF), and nanofilration (NF) membrane fractionation processes were designed and evaluated for removing 90% to 95% of the lactose and sodium from skim milk. The study was designed to evaluate several membrane fractionation schemes as a function of: (1) membrane types with and without diafiltration; (2) fractionation process temperatures ranging from 17 to 45 °C; (3) sources of commercial drinking water used as diafiltrant; and (4) final mass concentration ratios (MCR) ranging from about 2 to 5. MF and MDF membranes provided highest flux values, but were unsatisfactory because they failed to retain all of the whey proteins. UDF fractionation processes removed more than 90% to 95% of the lactose and sodium from skim milk. NF permeate prepared from UDF cumulative permeate contained sodium and other mineral concentrations that would make them unsuitable for use as a diafiltrant for UDF applications. A method was devised for preparing simulated milk permeate (SMP) formulated with calcium, magnesium, and potassium hydroxides, and phosphoric and citric acids for use as UDF diafiltrant or for preparing lactose and sodium reduced skim milk (L‐RSM). MF retentates with MCR values of 4.7 to 5.0 exhibited extremely poor frozen storage stabilities of less than 1 wk at ?20 °C, whereas MCR 1.77 to 2.95 MDF and UDF retentates and skim milk control exhibited frozen storage stabilities of more than 16 wk. L‐RSM exhibited a whiter appearance and a lower viscosity than skim milk, lacked natural milk flavor, and exhibited a metallic off‐flavor.     

Data collection and assessment of commonly consumed foods and recipes in six geo-political zones in Nigeria: Important for the development of a National Food Composition Database and Dietary Assessment

A cross-sectional study was undertaken to collect and assess commonly consumed foods/recipes from the six geopolitical zones in Nigeria for the production of food composition database (FCDB) for dietary assessment. Communities used were selected using a multi-stage sampling plan. Focus group discussions, interviews, recipe documentation, food preparations and literature reviews were employed. Qualitative methods were used to analyse and present data. SWOT (strengths, weaknesses, opportunities, and threats) analysis was used to evaluate the project. A total of 322 recipes were collected out of which 110 were soups. Food consumption patterns across the geographical zones were found to be changing. Variations in recipes and methods of preparation of similar foods were observed. Factors to be considered in the development of a country-specific FCDB were identified. There were challenges with the use of values reported in literature for Nigerian foods. The study justifies the need for a country-specific FCDB that will include traditional recipes.     

A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal component analysis (PCA) and a neural network showed that potentiometric electrodes seem useful to classify honey by its botanical origin, though they do not seem capable of discrimination between applied thermal treatments. The same was observed in the samples for physicochemical parameters and volatile compounds analysed with PCA. Au, Cu and Ag electrodes were more decisive in the discrimination of honey. A remarkable correlation (PLS analysis) between the electronic tongue and the physicochemical parameters was found, the best results being for color Pfund (r² = 0.958), L^∗ (r² = 0.935) and diastase activity (r² = 0.926). The correlation with volatile compounds was much weaker, though this improved for specific characteristic compounds in each monofloral variety. Thus, this is a good starting point for the development of new systems focused on the honey sector.     

Mapping the Complex World of the Smallholder: An Approach to Smallholder Research for Food and Income Security With Examples from Malaysia,India and Sri Lanka

Smallholders continue to account for up to 87% of all agricultural holdings and 70% of the global food supply while consuming only 30% of the world's agricultural resources. However global investment in agriculture R&D is increasingly concentrated in a smaller number of countries and focusses on research concerning physical aspects of a limited number of commodity crops. While the benefits of this research to smallholders is significant. This approach to agricultural research reflects the needs of commodity food chains, rather than those of smallholder food webs. Leading to a focus on the alignment of the latter to approaches and practices more reminiscent of the former. This perspective may overlook the inherent strengths of smallholder systems and as a consequence, fail to maximise their potential and reduce the capacity of smallholders to engage in autonomous development strategies. A modified livelihood approach which allows for an exploration of complexity in smallholder systems offers a useful entry point for developing interdisciplinary research to support sustainable productivity gains in the smallholder sector.     

Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages

Cabernet-Sauvignon and Merlot skin and seed extracts from Bordeaux grapes were investigated to determine both grape variety and vintage effect on phenolic composition. The total content of polyphenols and tannins in Merlot seeds was higher than that of Cabernet-Sauvignon allowing to discriminate the varieties. HPLC analyses underlined significant differences in the absolute concentration of proanthocyanidins amongst the two varieties and in their composition: mean degree of polymerisation (mDP) and percentage of galloylation of seed extracts were good indicators of grape variety. The vintage effect on the phenolic composition was confirmed for 2009 in comparison to previous vintages. Low values of mDP and concentrations of proanthocyanidins and anthocyanins were found in 2009 seeds and skins. The climatic conditions of 2009 (high rainfall before flowering followed by a strong hydric stress during berries development until ripening) let us hypothesise a lower activation of flavonoid pathway.