作者机构：
[Yang, Tao; Zhu, Fang; Huang, Huifen; Zhang, Lin; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Yang, Tao; Liu, Junwen] Cent S Univ, Sch Basic Med Sci, Dept Histol & Embryol, Changsha 410013, Hunan, Peoples R China.
通讯机构：
[Liu, Junwen] C;Cent S Univ, Sch Basic Med Sci, Dept Histol & Embryol, Changsha 410013, Hunan, Peoples R China.
关键词：
nanobiosensing;food safety analysis;function of nanomaterials
摘要：
With increasing adulteration, food safety analysis has become an important research field. Nanomaterials-based biosensing holds great potential in designing highly sensitive and selective detection strategies necessary for food safety analysis. This review summarizes various function types of nanomaterials, the methods of functionalization of nanomaterials, and recent (2014–present) progress in the design and development of nanobiosensing for the detection of food contaminants including pathogens, toxins, pesticides, antibiotics, metal contaminants, and other analytes, which are sub-classified according to various recognition methods of each analyte. The existing shortcomings and future perspectives of the rapidly growing field of nanobiosensing addressing food safety issues are also discussed briefly.
摘要：
Development of efficient antibacterial agents is critical for human health. In the present study, we investigated the antibacterial activity of polyethyleneimine (PEI)-capped silver nanoclusters (PEI-AgNCs), based on the fact that nanoclusters normally have higher surface-to-volume ratios than traditional nanomaterials and PEI itself has a strong antimicrobial capacity. We synthesized stable silver nanoclusters by altering PEI molecular weight from 0.6 kDa to 25 kDa and characterized them by UV-Vis absorption and fluorescence spectroscopy and high resolution transmission electron microscopy. The sizes of AgNCs were around 2 nm in diameter and were little influenced by the molecular weight of PEIs. The antibacterial abilities of the four PEI-AgNCs were explored on agar plate and in liquid systems. Our results revealed that the antibacterial activity of PEI-AgNCs is excellent and the reduction of PEI molecular weight could result in the increased antibacterial capacity of PEI-AgNCs. Such proposed new materials might be useful as efficient antibacterial agents in practical clinical applications.
作者机构：
[刘也嘉; 林亲录; 林利忠] College of Food Science and Technology, Central South University of Forestry and Technology, Changsha, China;[刘也嘉; 肖冬梅; 张珺; 林利忠] Jinjian Cereal Industry Co., Ltd, Changde, China
通讯机构：
College of Food Science and Technology, Central South University of Forestry and Technology, Changsha, China
摘要：
为了研究西藏青稞和鸡爪谷的营养成分,水分子存在状态及风味成分,本文采用低场核磁共振(low- field nuclear magnetic resonance,LF-NMR),顶空固相微萃取-气质联用(HS-SPME-GC/MS)方法分析比较了西藏青稞和鸡爪谷的水分子存在状态以及各自挥发性风味组分。结果显示:西藏青稞粗蛋白(24.2%)、膳食纤维(15.20%)和β-葡聚糖(7.61%)含量显著高于鸡爪谷(p<0.05),但鸡爪谷脂肪(1.01%)含量高于青稞。西藏青稞和鸡爪谷中结合水含量分别占88.4%和87.7%。青稞和鸡爪谷中分别检测出72和70种挥发性成分,青稞挥发性风味组分主要包括烃类(44.37%)、醇类(18.06%)和醛类(14.03%),鸡爪谷香气主要组分为醇类(34.81%)、烃类(34.65%)和酮类(9.78%)。总体分析,青稞比鸡爪谷的营养成分更加丰富,结合水含量比例更高,风味物质更加突出,为西藏青稞和鸡爪谷的加工及合理膳食提供参考。
期刊：
JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY,2016年16(12):12617-12620 ISSN：1533-4880
通讯作者：
Li, Wen;Lin, Qinlu
作者机构：
[Li, Wen; Lin, Qinlu; Deng, Jing] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Deng, Jing] Hunan Univ Technol, Coll Packaging & Mat Engn, Zhuzhou 412008, Hunan, Peoples R China.;[Li, Wen] Hunan Univ Technol, Key Lab Green Packaging & Applicat Biol Nanotechn, Zhuzhou 412008, Hunan, Peoples R China.
通讯机构：
[Li, W; Lin, QL] C;[Li, Wen] H;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.;Hunan Univ Technol, Key Lab Green Packaging & Applicat Biol Nanotechn, Zhuzhou 412008, Hunan, Peoples R China.
关键词：
Active Packaging Film;beta-Cyclodextrin/Clove Oil Complex;Migration Behavior;Polyvinyl Alcohol
摘要：
Active packaging film was prepared using polyvinyl alcohol (PVA), as film forming material, and inclusion complexes composed of cyclodextrin and clove oil, as active agents. Scanning electron microscopy was used to characterize the membrane. Aspergillus niger was used to test anti-fungal properties for the active packaging film. Moreover, migration behavior of the clove oil in PVA active packaging film was also studied and results showed that the microcapsule particles were evenly distributed in the active packaging film. The active packaging film had a clear inhibitory effect on the Aspergillus niger. Migration occurred in the following 3 kinds of solvents; 3% acid, 10% ethanol and olive oil. However, the migration rate was not the same in different solvents. The Clove oil migrated fastest in the olive oil. Moreover, the speed of clove oil for achieving a balanced migration was not the same in different solvents. Concentration of clove oil that reached equilibrium in the olive oil took 32 h, while ethanol took 72 h and acetic acid 80 h. Temperature had the effect on migration of clove oil in ethanol and acetic acid. In addition, the faster rate for migration was with the higher temperature.
