特約專欄（二）
——幾種特殊食品產(chǎn)品開發(fā)及安全解決方案

項(xiàng) 目 背 景

本專欄文章主要來源于“十三五”國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目“特殊保障食品制造關(guān)鍵技術(shù)研究及新產(chǎn)品創(chuàng)制”（2017YFD0400500），“十三五”國家重點(diǎn)研發(fā)計(jì)劃課題“自熱主食品質(zhì)精準(zhǔn)調(diào)控技術(shù)研究與產(chǎn)品研制”（2018YFD0400501）及“十三五”國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目“中澳乳品未來技術(shù)聯(lián)合研究中心”（2016YFE0101200）研究任務(wù)。這些項(xiàng)目圍繞特殊食品產(chǎn)品開發(fā)，加工技術(shù)及裝備升級(jí)，食品安全體系完善、產(chǎn)業(yè)化示范及應(yīng)用推廣等開展工作，取得了良好的社會(huì)和經(jīng)濟(jì)效益。論文主要介紹幾種特殊食品產(chǎn)品開發(fā)及安全解決方案的最新研究成果。

專欄主持

李 慧，博士，中糧營養(yǎng)健康研究院，高級(jí)工程師，技術(shù)總監(jiān)，從事糧食發(fā)酵和食品安全相關(guān)工作。2010年6月畢業(yè)于中國農(nóng)業(yè)大學(xué)，工學(xué)博士，食品生物技術(shù)專業(yè)。近年來，主持或組織了國家、省（部）級(jí)項(xiàng)目和中糧集團(tuán)項(xiàng)目等十多項(xiàng)，并積極推動(dòng)科技成果轉(zhuǎn)化。建立糧食質(zhì)量與安全及糧食發(fā)酵研究平臺(tái)，服務(wù)于中糧集團(tuán)內(nèi)部及外部企業(yè)，發(fā)揮行業(yè)示范作用。目前發(fā)表論文30多篇，申請(qǐng)中國發(fā)明專利20項(xiàng)，PCT國際發(fā)明專利1項(xiàng)，已授權(quán)11項(xiàng)，參加4個(gè)食品安全標(biāo)準(zhǔn)的編制和修訂，相關(guān)研究成果獲中國糧油學(xué)會(huì)科學(xué)技術(shù)獎(jiǎng)二等獎(jiǎng)1項(xiàng)。

專 欄 介 紹

本專欄從上述項(xiàng)目中選取6篇代表性研究成果，主要涉及特色食品開發(fā)、產(chǎn)品穩(wěn)定性研究、產(chǎn)品安全問題剖析、食品保質(zhì)期研究概況、特殊人群及市場食品開發(fā)現(xiàn)狀和趨勢等方面的最新實(shí)驗(yàn)數(shù)據(jù)與行業(yè)動(dòng)態(tài)，來展示相關(guān)的研究成果。針對(duì)地方特色資源—三白瓜綜合利用和研究開發(fā)價(jià)值進(jìn)一步提升的問題，研究了食品發(fā)酵菌種資源在三白瓜新產(chǎn)品開發(fā)中的應(yīng)用，為豐富三白瓜產(chǎn)品，提高三白瓜應(yīng)用開發(fā)價(jià)值提供理論依據(jù)。針對(duì)果肉型飲料產(chǎn)品—芒果果汁飲料的穩(wěn)定性問題，研究了5種親水膠體在單因素條件下對(duì)芒果果汁飲料穩(wěn)定性的影響，為果肉型飲料生產(chǎn)企業(yè)選擇親水膠體及復(fù)配膠體提供技術(shù)參考。針對(duì)特殊食品開發(fā)過程中出現(xiàn)的質(zhì)量與安全問題，研究了基質(zhì)輔助激光解吸電離飛行時(shí)間質(zhì)譜（MALDI-TOF MS）技術(shù)與常用的微生物鑒定方法相結(jié)合，分離、純化和鑒定脹袋微生物菌種，進(jìn)一步把分離鑒定的微生物回接產(chǎn)品進(jìn)行產(chǎn)氣性能驗(yàn)證，為項(xiàng)目組產(chǎn)品開發(fā)過程中采取有效控制措施，保障開發(fā)產(chǎn)品的質(zhì)量與安全，避免生產(chǎn)經(jīng)濟(jì)損失提供理論依據(jù)。針對(duì)食品保質(zhì)期預(yù)測在食品質(zhì)量與安全管理中的重要性，闡述了國內(nèi)外食品保質(zhì)期的相關(guān)標(biāo)準(zhǔn)和法規(guī)情況，總結(jié)了基于品質(zhì)衰變原理的保質(zhì)期預(yù)測方法及模型，并結(jié)合前期研究基礎(chǔ)，分析總結(jié)目前我國食品保質(zhì)期預(yù)測模型存在的問題，以期為食品經(jīng)營制造者評(píng)估、設(shè)計(jì)和驗(yàn)證食品保質(zhì)期提供一定依據(jù)。針對(duì)老年食品開發(fā)的最新研究動(dòng)態(tài)變化，通過分析和總結(jié)老年食品的配方設(shè)計(jì)和產(chǎn)品開發(fā)關(guān)鍵技術(shù)，為滿足我國老齡化膳食需求和老齡食品產(chǎn)業(yè)發(fā)展提供技術(shù)支持和意見建議。針對(duì)運(yùn)動(dòng)營養(yǎng)市場發(fā)展趨勢和前景，綜述了肽在運(yùn)動(dòng)營養(yǎng)領(lǐng)域中的研究進(jìn)展及功能作用，以期為運(yùn)動(dòng)營養(yǎng)類產(chǎn)品的應(yīng)用開發(fā)提供一定參考和理論支持。

本專欄的系列研究成果為推動(dòng)我國一些特殊食品加工業(yè)的高質(zhì)量發(fā)展及安全提供良好的參考和借鑒。閱讀詳見P36-P71。

專欄策劃與組稿：李慧；專欄邀請(qǐng)：伍松陵；文章總審：伍松陵

國際約稿背景介紹

2019年11月15日-17日，由河南工業(yè)大學(xué)、河南省農(nóng)產(chǎn)品加工與貯藏工程學(xué)會(huì)共同主辦的“第二屆國際糧油食品科學(xué)與技術(shù)發(fā)展論壇暨第六屆河南省農(nóng)產(chǎn)品加工與貯藏工程學(xué)會(huì)學(xué)術(shù)年會(huì)”在河南工業(yè)大學(xué)隆重召開（中國鄭州），在會(huì)議主辦方大力支持下，本刊（《糧油食品科技》）作為該會(huì)議的合作期刊，特邀幾位做大會(huì)報(bào)告的國際專家為本刊重新撰寫英文學(xué)術(shù)論文，我們將其翻譯成中文刊登，同時(shí)將英文原文作為附文，以期為國際專家和中國糧油工作者之間架起雙語閱讀的學(xué)術(shù)交流橋梁。

第一位受邀專家為荷蘭Agrolab集團(tuán)公司Mar Verhoeff資深顧問兼高級(jí)經(jīng)理，他撰寫的《荷蘭獨(dú)立實(shí)驗(yàn)室在可食用油脂工業(yè)和貿(mào)易中的作用》，主要介紹了其所在的荷蘭獨(dú)立實(shí)驗(yàn)室概況、油脂貿(mào)易協(xié)定中約定的檢測指標(biāo)、重要品質(zhì)參數(shù)、重點(diǎn)污染物以及三大類指標(biāo)的分析方法，以期為廣大中國讀者呈現(xiàn)國際標(biāo)準(zhǔn)化組織（ISO）和歐盟（EU）等組織對(duì)油脂貿(mào)易中貨物質(zhì)量的品質(zhì)控制和技術(shù)進(jìn)展，為促進(jìn)國際技術(shù)交流提供參考。閱讀詳見P72-P81。

第二位受邀學(xué)者為土耳其伊斯坦布爾科技大學(xué)化學(xué)與冶金工程學(xué)院食品工程系的Derya Kahveci博士。2014年，她與徐學(xué)兵教授總結(jié)了2013年前酶法制備ω-3長鏈多不飽和脂肪酸油脂研究。Derya博士在此基礎(chǔ)上，跟蹤查閱了2015-2020年期間該領(lǐng)域國際學(xué)者的英文文獻(xiàn)52篇，梳理撰寫了《酶法制備含ω-3多不飽和脂肪酸油脂的國際研究進(jìn)展》，討論了很多不同產(chǎn)品的營養(yǎng)功效、結(jié)構(gòu)脂質(zhì)、ω-3多不飽和脂肪酸濃縮液、磷脂的酶促酯交換制備技術(shù)及應(yīng)用，供同行順暢閱讀和交流探討，詳見P82-P99。

Introduction of Background

The 2nd International Forum on Science and Technology Development of Grains，Oils and Foodstuffs and the 6th Annual Conference of Henan Agricultural Products Processing and Storage Engineering Society，co-sponsored by Henan University of Technology and Henan Agricultural Products Processing and Storage Engineering Society，was held in Henan University of Technology，Zhengzhou，China，from 15 to 17 November 2019.With the support of the organizers of the conference，our journal，Science and Technology of Cereals, Oils, and Foods,became one of three cooperation journals.During the forum，several international experts who made the conference reports were invited to rewrite an English academic papers for our journal.We have translated them into Chinese and published，the original texts as attachments have also published.We hope this kind of bilingual publication can build a bridge among international experts，Chinese readers and industry workers in the grain and oil fields.

Mar Verhoeff，the first invited expert，senior adviser and higher level manager of Dutch Agrolab Group，had written “The Role of an Independent Netherlands Laboratory in the Trade and Industry of Edible Oils and Fats”，which summarizes the survey of independent laboratories in the Netherlands，where he works in，the testing indicators agreed in Oil Trade Agreement，important quality parameters，key pollutants and the analytical methods for three main categories of indicators.We hope this paper could present a view of the International Organization for Standardization (ISO) and the European Union (EU) on the quality control and technical progress of goods in oil and grease trade for Chinese readers，and to provide a reference for promoting international technology exchange for researchers and workers in the field.Read more in P72-P81.

Dr.Derya Kahveci，the second invited scholar，from Department of Food Engineering，School of Chemistry and Metallurgical Engineering，Istanbul University of Science and Technology，Turkey，had co-worked a summary of research on ω-3 long-chain polyunsaturated fatty acid fats prepared by enzymatic method prior to 2013，with Professor XU Xuebing in 2014.Dr.Derya had followed up on 52 English papers about this theme from international scholars in the field from 2015 to 2020.“The Global Research Progress of Enzymatic Processing of Oils with Omega 3 Polyunsaturated Fatty Acids” was summarized，and the nutritional efficacy of many different products，enzymatic interesterification preparation techniques and applications of structural lipids，ω-3 polyunsaturated fatty acid concentrate，and phospholipids were discussed in this paper，in order to read and communicate for researchers across the world.See more in P82-P99.

作者介紹|Authors Profile

Mar Verhoeff：1951年生于荷蘭弗拉丁。在荷蘭鹿特丹學(xué)習(xí)分析化學(xué)和化學(xué)技術(shù)。曾在一家分析化學(xué)實(shí)驗(yàn)室工作，積累了豐富的專業(yè)知識(shí)和實(shí)踐經(jīng)驗(yàn)，先后被提升為實(shí)驗(yàn)室經(jīng)理、公司總經(jīng)理。1986年作為首席化學(xué)家加入鹿特丹的化學(xué)實(shí)驗(yàn)室（A.Verwey博士創(chuàng)立）。多年來，他在實(shí)驗(yàn)室中引入了分析黃曲霉毒素、礦物油烴和多甘醇芳烴的新技術(shù)。Mar Verhoeff是荷蘭標(biāo)準(zhǔn)化委員會(huì)(NEN)在油脂、油籽、油籽粉和霉菌毒素分析方法領(lǐng)域的活躍成員之一，并代表荷蘭參加了國際標(biāo)準(zhǔn)化組織技術(shù)委員會(huì)34、2分委員會(huì)和11分委員會(huì)，也積極參加了國際油料油脂協(xié)會(huì)（FOSFA）和荷蘭油脂油料貿(mào)易協(xié)會(huì)（NOFOTA）的技術(shù)委員會(huì)。合著書籍有《食用油加工》（英文）。目前是A.Verwey博士的獨(dú)立實(shí)驗(yàn)室（荷蘭Agrolab公司）及其他公司的資深顧問。

Mar Verhoeff：Born in 1951 in Vlaardingen，Netherlands.Studied analytical chemistry in Rotterdam，Netherlands and chemical technology in Amsterdam，Netherlands.Build up practical knowledge in another analytical laboratory before joining Chemical Laboratory Dr.A.Verwey in Rotterdam in 1986 as chief chemist.After a few years was promoted to Laboratory Manager and some more years later became Managing Director of the company.During these years he introduced in the laboratory new techniques for analysing aflatoxins，mineral oil hydrocarbons and polyclyclic aromatic hydrocarbons.Is an active member of the Dutch Standardization Committees (NEN) on methods of analyses of oils and fats，oil seeds，oil seed meal and mycotoxins.And is representing The Netherlands in ISO Technical Committee 34，Sub Committee 2 and Sub Committee 11.Also active in the technical committees of Federation of Oils，Seeds and Fats Associations Ltd (FOSFA) and Netherlands Oils，F(xiàn)ats and Oilseeds Trade Association (NOFOTA).Co-author of a book chapter in “Edible Oil Processing”.Today working as independent consultant for the Dr.A.Verwey/Agrolab company as well as other companies.

Derya Kahveci Kar?ncao?lu：1984年出生于土耳其，伊斯坦布爾技術(shù)大學(xué)食品工程本科和碩士學(xué)位、丹麥奧胡斯大學(xué)攻讀博士學(xué)位。碩士期間，作為一名研究助理加入了該系，并在Erasmus計(jì)劃資助下，在丹麥技術(shù)大學(xué)開展研究工作6個(gè)月。目前就職于伊斯坦布爾技術(shù)大學(xué)，擔(dān)任助理教授。研究方向?yàn)槭称窂U物價(jià)值化、酶法在食品生產(chǎn)中的應(yīng)用和功能性食品開發(fā)，包括脂肪酶催化三文魚副產(chǎn)品油中omega3 PUFA的濃度，酶輔助從工業(yè)番茄廢料中提取番茄紅素，以及從榛子中沉淀蛋白質(zhì)作為油提取過程的副產(chǎn)品。合作專利1項(xiàng)，書章3篇，同行評(píng)審文章21篇及多篇會(huì)議論文。

Derya Kahveci Kar?ncao?lu：Born in Turkey at 1984.She studied Food Engineering at Istanbul Technical University where she gained her undergraduate and master’s degrees.She also joined the department as a research assistant during her master’s studies，and spent 6 months at Technical University of Denmark funded by the Erasmus programme.Afterwards，she joined Prof.XU Xuebing’s group at Aarhus University，Denmark，for her PhD.She was awarded the PhD degree at 2011，moved back to Turkey and took a position as an assistant professor at a food engineering department.She transferred to her home university，Istanbul Technical University，ranking as the third best within the country，on February 2019 as an assistant professor.Her research interests include food waste valorization，application of enzymatic processes for food production，and functional food development.Her past work includes lipase-catalyzed concentration of omega 3 PUFA in oil from salmon by-products，enzyme-assisted extraction of lycopene from industrial tomato waste，and precipitation of protein from hazelnut meal obtained as a by-product of oil extraction process.She co-authored 1 patent，3 book chapters，21 peer-reviewed articles (5 in Q1，3 in Q2，3 in Q3) and many conference papers.

組稿：譚洪卓、伍松陵；翻譯：譚洪卓、段章群致謝：趙仁勇、孫尚德等

Organized by TAN Hongzhuo and WU Songling; Translated by TAN Hongzhuo and DUAN Zhangqun Thanks to ZHAO Renyong and SUN Shangde