摘要：为了综合利用肉桂皮,对肉桂皮精油快速溶剂萃取工艺进行优化。以肉桂皮为材料,运用中心组合Box-Behnken设计方案获得萃取工艺的时间、温度和萃取次数等因素对精油得率的影响,对影响快速溶剂萃取精油的主要因素及其相互作用进行探讨,并结合GC-MS分析肉桂精油的化学成分,得到的优化工艺参数为:萃取时间327s,萃取温度92℃,萃取2次,理论提取得率为1.168%,实际提取率为1.133%,比理论值低0.035%。气相色谱-质谱分析鉴定了48种化合物,应用峰面积归一法计算各组分的相对百分含量,已鉴定精油主要成分为反式-肉桂醛(34.11%)、顺式-肉桂醛(4.18%)、肉桂酸(19.96%)、α-蒎烯(3.90%)、α-紫罗烯(2.64%)、邻甲氧基肉桂醛(1.43%)、α-依兰烯(2.45%)、α-毕橙茄醇(1.27%)、愈创木烯(1.79%)等。所得桂皮精油呈淡黄色,具有肉桂特征香气,折光率为1.6094,酸值为4.5。

摘要：The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process *** process for orange vinegar was optimized using single-factor methodology and Box-behnken methodology, and the effect of process parameters was analyzed in the light of response surface plots. Results were as follows. The optimal process of alcohol fermentation was as follows： original sugar degree of 16%, yeast inoculum size of 5% and p H value of 3.5 through single-factor experiment. The optimal fermentation process of acetic acid optimized by response surface methodology was as follows： inoculum size of 8.52%, original alcohol content of 6.0% and p H value of 3.3, in the optimal condition the yield of acetic acid was 53.11 g/L. Single factor action and the interaction of two factors were presented on the yield of acetic *** effects of inoculum size and p H were extremely significant, and that of original alcohol content significant. The interaction of inoculum size and original alcohol content was non-significant, that of inoculum size and p H also non-significant. On contrast, original alcohol content and p H had significant interaction.

摘要：以夜来香干花为试验材料,通过同时蒸馏萃取工艺,利用均匀试验设计优化夜来香浸膏的萃取工艺条件,并分析了浸膏的挥发性成分。试验设计结果表明,同时蒸馏萃取法提取夜来香浸膏的最佳工艺为:料液比1∶15,萃取时间4.5 h,萃取剂体积61 m L,Na Cl质量20 g。最优条件下夜来香浸膏理论提取率为1.54%,实测平均提取率为1.52%。夜来香浸膏挥发性成分分析表明,浸膏中共鉴定出23种挥发性香气成分,主要含有烯类、酸类和醇类化合物,其中质量分数最高的是双戊烯,为41.94%。

摘要：[Objective] The aim of the study was to investigate extraction optimization and antioxidant activity of polyphenol in okra flower in order to enhance extraction efficiency and developing value of okra flower. [Method] Optimization of supersonic assisted extraction of phenolic compound in okra flower was investigated using uniform design methodology, and its antioxidant activity was analyzed including reducing power and the capacity of scavenging superoxide anion radicals（O-2·）. [Result]The optimal process parameters of supersonic assisted extraction were as follows：ratio of sample to solvent of 1：35, ethanol concentration of 55%, supersonic time of22 min, and in the extraction condition the experimental yield of phenolic compound was 4.28%. Moreover, phenolic compound in okra flower exhibited stronger antioxidant activities, reducing power of 0.2 mg/ml extraction fluid reached 0.672 and the rate of scavenging O-2· was 13.13%. [Conclusion] The optimization of extraction technology of phenolic compound in okra flower is simple and reliable, the result contributes to the development of phenolic compound in okra flower.

摘要：探讨基于PBL-LBL双轨教学模式在食品专业实验教学中的效果。在食品专业实验的PBL-LBL双轨教学中将两种教学模式进行有机结合,合理安排实验进程、加强设计性、研究性实验、强化考核形式等途径加强实验实践教学,能够有效提高食品专业实验课程的教学质量,使课堂效率及学生的积极主动性得到提升,最终提升食品专业实验实践教学效果。

摘要：“食品添加剂”是一门理论与实践并重的专业基础课程,与食品安全、生产加工紧密相关,针对传统教学方法的不足,以STEM教育理念为指导,融合信息技术进行课程研究。课程融合多学科知识,采用问题导向式、案例、探究、项目式等多种教学方法促进学生的学习,以达到为社会培养综合性人才、创新人才的目的。