盾叶薯蓣(Dioscorea z i ngiberensis C.H.Wright),俗名黄姜,为多年生草质藤本植物,有效成分为薯蓣皂苷元,是我国传统常用中药材。以薯蓣皂苷元为原料,可以生产多种激素类药物。黄姜是我国薯蓣皂甙元含量最高的药源植物之一,但是由于其...盾叶薯蓣(Dioscorea z i ngiberensis C.H.Wright),俗名黄姜,为多年生草质藤本植物,有效成分为薯蓣皂苷元,是我国传统常用中药材。以薯蓣皂苷元为原料,可以生产多种激素类药物。黄姜是我国薯蓣皂甙元含量最高的药源植物之一,但是由于其长期处于野生状态,随着多年的开发利用,原本丰富的野生资源逐渐枯竭,优良栽培品种很少。况且品种存在地域性和品质退化问题,品种的缺乏严重制约着黄姜产业的可持续性发展。文章初步探讨了黄姜资源分布及有效成分利用现状,同时讨论了黄姜走可持续性发展道路的前景。展开更多
Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients....Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.展开更多
The quality variety wines which are produced in specified regions of Slovakia are mostly watched category of wine in European Union. Quality of the measurement for appropriate parameter in wine sample is given by unce...The quality variety wines which are produced in specified regions of Slovakia are mostly watched category of wine in European Union. Quality of the measurement for appropriate parameter in wine sample is given by uncertainty. Therefore, protocol of analysis has to have an uncertainty of measurement and should be made in accredited laboratory. In Slovakia, there are six wine growing regions （Tokaj, east Slovakia region, south Slovakia region, middle Slovakia region, Nitriansky region and Little-Carpathian region） where the quality wines with protected designation of origin are produced. Central Controlling and Testing Institute in Agriculture in Bratislava is a state organization, which has an accredited laboratory for testing wine products before introduction into the market. This article presents the results of the authors＇ measurements in proficiency testing FAPAS （food analysis performance assessment scheme） which were organized by Central Science Laboratory in York （England） in 2011. The authors add also interlaboratory comparison in 2012 between Slovak accredited laboratories. The results show very good agreement. Quality control in the wine sector presents very important feature in the market, therefore, using certified reference materials and checking the accredited laboratories with interlaboratory comparisons is very helpful. Testing of wine in the authors＇ laboratory is performed by EN ISO/IEC： 17025. The results show that z-score lies not outside the range ±2 and this is a chance that the authors＇ results are actually acceptable.展开更多
文摘盾叶薯蓣(Dioscorea z i ngiberensis C.H.Wright),俗名黄姜,为多年生草质藤本植物,有效成分为薯蓣皂苷元,是我国传统常用中药材。以薯蓣皂苷元为原料,可以生产多种激素类药物。黄姜是我国薯蓣皂甙元含量最高的药源植物之一,但是由于其长期处于野生状态,随着多年的开发利用,原本丰富的野生资源逐渐枯竭,优良栽培品种很少。况且品种存在地域性和品质退化问题,品种的缺乏严重制约着黄姜产业的可持续性发展。文章初步探讨了黄姜资源分布及有效成分利用现状,同时讨论了黄姜走可持续性发展道路的前景。
文摘Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.
文摘The quality variety wines which are produced in specified regions of Slovakia are mostly watched category of wine in European Union. Quality of the measurement for appropriate parameter in wine sample is given by uncertainty. Therefore, protocol of analysis has to have an uncertainty of measurement and should be made in accredited laboratory. In Slovakia, there are six wine growing regions （Tokaj, east Slovakia region, south Slovakia region, middle Slovakia region, Nitriansky region and Little-Carpathian region） where the quality wines with protected designation of origin are produced. Central Controlling and Testing Institute in Agriculture in Bratislava is a state organization, which has an accredited laboratory for testing wine products before introduction into the market. This article presents the results of the authors＇ measurements in proficiency testing FAPAS （food analysis performance assessment scheme） which were organized by Central Science Laboratory in York （England） in 2011. The authors add also interlaboratory comparison in 2012 between Slovak accredited laboratories. The results show very good agreement. Quality control in the wine sector presents very important feature in the market, therefore, using certified reference materials and checking the accredited laboratories with interlaboratory comparisons is very helpful. Testing of wine in the authors＇ laboratory is performed by EN ISO/IEC： 17025. The results show that z-score lies not outside the range ±2 and this is a chance that the authors＇ results are actually acceptable.
