食品分析课程教学大纲课程基本信息 (Course Information) 课程代码 (Course Code) FS338 * 学时 (Credit Hours) 32 * 学分 (Credits) 2 * 课程名称食品分析 (Course Name) Food Analysis 课程性质

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1 食品分析课程教学大纲课程基本信息 (Course Information) 课程代码 (Course Code) FS338 * 学时 (Credit Hours) 32 * 学分 (Credits) 2 * 课程名称食品分析 (Course Name) Food Analysis 课程性质 (Course Type) 授课对象 (Audience) 授课语言 (Language of Instruction) * 开课院系 (School) 先修课程 (Prerequisite) 授课教师 (Instructor) 专业必修课 (Professional compulsory course) 食品科学与工程专业本科生 (Undergraduates major in Food Science and Engineer) 中英双语 (Chinese-English Bilingual Course) 农业与生物学院 (School of Agricultural and Biological) 有机化学无机化学分析化学及食品化学 (Organic Chemistry, Inorganic Chemistry, Analytical Chemistry and Food Chemistry) 宋立华课程网址 Song Li-Hua (Course Webpage) 食品分析是一门具有较强理论性和实践性的学科, 是食品科学与工程本科专业的重要专业必修课程本课程具有较强的实践性和应用性, 教学内容主要讲授食品分析的一般过程国标 ( 际 ) 方法的基本原理特点具体应用及如何提高分析结果的准确性和精密度从课程内容上主要分为概论样品的采集制备及预处理食品分析方法 ( 包括物理检验法化学及仪器分析方法 ) 及上述方法在食品营养成 * 课程简介 (Description) 分食品化学安全分析中的应用四个模块, 同时简要介绍前沿的样品前处理方法和分析技术为更好地帮助学生理解新技术新方法及仪器分析部分相关内容, 课程部分内容采用多媒体辅助教学手段通过本课程及食品分析实验课程的学习, 使学生初步了解分析检测的理论体系和食品分析检验方法, 培养和提高学生的实验操作能力, 也为学生今后在食品生产企业食品质量监管进出口检验检疫及疾病预防与控制中心等领域从事分析相关工作奠定良好的理论基础

2 Food Analysis is an important professional compulsory course for undergraduates major in Food Science and Engineering. It mainly introduces general process of food, basic principle, characteristics, national (international) standard method and how to improve accuracy and precision of analytical results. Specifically, course contents are divided into four parts: introduction, sampling methods, sample preparation and pretreatment, food methods (including physical, chemical as well as instrumental methods) and * 课程简介 (Description) se methods in of food nutrition components and food chemical safety. In addition, to help students better understand new food technology, multimedia -assisted means will be applied in teaching process. Students would grasp basic food ory and methods via learning this course. The aim of course is to cultivate and improve students' practical operating ability, and lay good foundation for ir future working career related with in fields of food production industry, inspection and quarantine of import and export food products, supervision and administration of food quality (FDA) and centers for disease control and prevention agency (CDC), etc. 课程教学大纲 (Course Syllabus) 1. 掌握无机分析及有机化学实验操作计算机在食品科学及相关学科领域的应用等基本技能 (A5.1.2) 2. 掌握科学实验 ( 研究 ) 的基本方法论 (A5.1.3) 3. 掌握食品科学的知识体系, 包括无机化学有机化学生物化学食品化学食品微生物学食品工程原理食品机械与设备食品分析食品营养与功能食品 * 学习目标 (Learning Outcomes) 添加剂食品安全学食品工艺学食品质量管理与法规等内容 (A5.2.1) 4. 掌握必要的食品科学实验技能以及相关的实验数据处理和分析方法 (A5.2.2) 1.To master experiment skills related with Inorganic, Organic and Analytical Chemistry, as well as computer application in field of Food Science and related disciplines (A5.1.2). 2. To master basic methodology of scientific research (A5.1.3). 3. To master knowledge frameworks of Food Science, including Inorganic Chemistry,

3 Organic Chemistry, Biochemistry, Food Chemistry, Food Microbiology, Principle of Food Engineering, Food Machinery, Food Analysis, Food Nutrition and Functional Food, Food Additives, Food Security, Food Technology, Food Quality Management and Regulations, etc. (A5.2.1) 4. To master necessary experiment skills related Food Science and data statistical method (A5.2.2) 教学内容学时教学方式作业及要求基本要求考查方式 Main contents Class Teaching Home work Basic Assessme hour method and requirements nt requirements for course * 教学内容进度安排及要求 (Class Schedule & Requirements) 第一部分绪论和基本知识食品分析的研究内容研究进展和发展趋势 ; 简要介绍新食品分析技术 The research content, progress and future trends of food technology; brief introduction of new food technology 2 讲授为主结合讨论 Lecture and discussion 查阅文献, 要求学生了解食品快速分析方法研究进展 Students are required to know some fast food method through looking up references 学生应熟悉食品分析的研究内容, 从整体上理解本课程在实际工作中的重要作用 Students should research area of food, and its important role in food quality management, control and

4 study of food science 第二部分采学生应掌握样样品制备和正确采样的预处理重要性正确采样 ; 采样原查阅英文文采样的一般则 ; 采样方法 ; 献, 写阅读报方法样品前采样数量 ; 食品告, 要求学生处理的方法样品的保存 ; 常了解新的样及其应用, 熟用经典的样品品前处理方悉样品前处前处理方法, 包讲授为主, 法在食品功理的最新方括无机化法溶辅以视频多能性成分分法及其应用剂提取法色谱媒体教学, 析中的应用 Students 分离法磺化法皂化法及蒸馏法等, 介绍较新的快速样品前处理方法, 如 2 使学生了解采样操作及样品前处理技术 Lecture and Students are required to understand should master importance of correct sampling and 阅读报告 Paper reading report 微波辅助萃取 multimedia some new sampling 超声波萃取 assisted preparation method; CO2 超临界萃 teaching method sample 取及固相微萃 in preparation 取等 of method and Conception of functional sampling; components application, principle, in food method and some new amount of sample sampling; preparation

5 preservation of food sample; methods and application classical sample preparation methods including digestion, extraction, chromatography, chemistry and distillation method etc. Some new sample preparation methods including microwave assisted extraction, supersonic extraction, supercritical CO2 extraction and solid-phase micro-extractio n 第三部分食品的物理检验 2 讲授为主 Lecture 查阅文献, 了解实际生产学生应掌握食品分析密

6 法相对密度法折光法旋光法的原理和实际应用 ; 简要介绍食品热分析技术 The principle of relative density, refraction and optical method and application in food quality ; briefly introduce rmal application 和品质控制中物理检验法的基本应用情况 Students are required to know practical applications of physical method via reading paper 度法折光法旋光法的实际应用 Students should master practical applications of physical method including densimetry, refractometry and polarimetry 第四部分仪讲授为主, 小组查阅文学生应掌握器分析方法以小组为单献, 总结并汇原子吸收分 ( 一 ) 位完成大作报食品中铅光光度法的小组 ppt 原子吸收分光业的基础上汞砷镉等基本原理分汇报光度法的基本以小组展示重金属的分析条件的确 Group 原理原子吸收 4 ppt 形式讨析检测方法定及具体应 presentati 分光光度计的论食品中及特点用, 熟悉 AAS on 主要组成部件铅汞砷 Group work: 及 ICP-AES and 原子吸收分光镉等重金属 Summarize 仪器的基本 discussion 光度法存在的的分析检测构成干扰, 原子吸收 Lecture and methods of The basic

7 定量方法及仪 group Pb, Hg, As principle of 器分析条件的 presentation and Cd in AAS; 确定 ; 扩展介绍 about food application 原子发射光谱 summary and 法 of establishment The basic methods of principle of on condition of atomic heavy metal absorption s including instrument; spectrophotome Pb, Hg, As, try; Cd, etc basic main components components of AAS and of atomic ICP-AES absorption instruments spectrophotome ter; Interference in atomic absorption spectroscopy ; quantitative methods; optimization of AAS operating conditions;

8 introduction of ICP-AES 第四部分仪学生应掌握器分析方法气相色谱分 ( 二 ) 气相色谱法的基本原理气相色谱仪的主要构成定性定量方法及仪器分析条件的确定 ; 气相色谱法在脂肪酸及农药残留分析中的应用 The basic principle of gas chromatography (GC); main components of gas chromatography ; qualitative and quantitative method of GC; establishment 4 讲授为主 Lecture 查阅文献和教材, 总结气相色谱分析方法在食品营养及食品化学安全分析中的应用 Summarize GC in food nutrition components and food chemical safety via reading paper and related chapter in textbook 析方法的基本原理仪器分析条件的确定, 熟悉各种仪器的基本构成, 熟悉仪器分析技术在食品营养及食品化学安全分析中的实际应用 Students should master basic principle of GC method, its application and establishment of condition of 阅读报告 Paper reading report of optimal instrument;

9 conditions of instrument; GC on of fatty acids and pesticide residues basic components of instruments, GC in of food nutrition and food chemical safety control 第四部分仪查阅文献和学生应掌握器分析方法教材, 总结高高效液相色 ( 三 ) 效液相色谱谱分析方法高效液相色谱分析方法在的基本原理法的基本原理食品营养及及仪器分析高效液相色谱仪的主要构成定性定量方法及仪器分析条件的确定 ; 高效 4 讲授为主 Lecture 食品化学安全分析中的应用 Summarize 条件的确定, 熟悉各种仪器的基本构成, 熟悉仪器分析技术在阅读报告 Paper reading report 液相色谱法在食品营养及食品防腐剂色 HPLC in 食品化学安素等添加剂中 food nutrition 全分析中的的应用 components 实际应用 The basic and food Students

10 principle of high performance liquid chromatography (HPLC); main components of HPLC instrument; establishment of optimal conditions of instrument; HPLC in of preservatives and food colorants chemical safety through reading paper and related chapter in textbook should master basic principle of HPLC method, its application and establishment of condition of instrument; basic components of instruments and HPLC in of food nutrition components and food chemical safety control 第四部分仪器分析方法 2 讲授为主, 辅以视频多学生应掌握荧光分光光

11 ( 四 ) 荧光分光光度法的基本原理, 定性定量方法和应用 ; 薄层色谱法 The basic principle of fluorescence spectrophotome try; qualitative and quantitative methods and applications in food. Brief introduction of thin layer chromatography (TLC) 媒体教学 Lecture and multimedia assisted teaching 度法和薄层层析的基本原理定性定量方法及其在食品分析中的应用 Students should master basic principle and qualitative and quantitative methods of fluorescence spectrophoto metry and TLC, as well as ir applications in food 第五部分食学生应掌握品水分的测定 : 水分分析的实际意义和应用介绍水分常规测 1.5 讲授为主结合讨论 Lecture and discussion 水分测定各种方法的适用范围误差来源及消除方法 ; 了解水定方法, 包括 : 分快速测定

12 常压干燥法真空干燥法卡尔费休法蒸馏法的基本原理方法适用范围 ; 如何提高分析的精确度 ; 简要介绍水分快速测定方法 The significance of moisture and its application; moisture methods, including oven drying, Karl 方法 Students should master moisture determination methods and application range of each methods, error sources and eliminate methods; know rapid moisture determination method Fischer and distillation method; principles and application range of se methods; how to improve accuracy of moisture

13 ; Brief introduction of rapid moisture determination methods 要求学生掌酸度的测定 : 酸度分析的实际意义和应用有效酸度总酸度及牛乳的真实酸度的概念及其测定方法 Concept of acidity, total acidity (TA), active acidity (ph), volatile acidity; practical acidity assay 1.5 讲授为主 Lecture 握酸度的概念和实际应用, ph 计的正确使用和维护 The students are required to master concept of acidity and its application in food quality control; usage and maintenance of ph meter 灰分的测定 : 灰学生应掌握分分析的实际意义和应用 ; 粗灰分水溶性灰 1.5 讲授为主 Lecture 粗灰分水溶性灰分和酸不溶性灰分分和酸不溶性的相关概念

14 灰分的概念及意义 ; 粗灰分水溶性灰分和酸不溶性灰分的测定方法, 如何提高实验数据的准确度和精密度 Importance of ash ; definition of crude ash, water-soluble ash and acid-insoluble ash and ir determination process; how to improve 其分析意义及分析方法 The students are required to master concepts of crude ash, water-soluble ash and acid-insoluble ash, determination methods and ash assay in some of food quality control accuracy and precision of ash result 脂肪的测定及理解并掌握油脂质量分析 : 结合食品中脂肪的形态及测定方法介绍粗脂肪和总脂肪 2 讲授为主结合讨论 Lecture and discussion 粗脂肪和总脂肪的概念及相应的测定方法 ; 掌握索氏法酸性的概念 ; 针对不乙醚法碱性

15 同食品类型, 介绍索氏抽提法罗兹 - 哥特里法巴布科克法和盖勃法等脂肪测定方法及各方法适用范围 ; 介绍脂肪的快速测定方法 ; 油脂酸价过氧化值碘价皂化价及羰基价的概念及其在油脂质量评价中的应用 Concepts of crude fat and total fat; principle of lipid methods, including Soxhlet Method; acid hydrolysis method; alkaline hydrolysis method, 乙醚法 ( 罗兹 - 哥特里法 ) 氯仿 - 甲醇法及巴布科克法和盖勃法的适用范围, 并能针对不同的食品选用合适的分析方法 ; 熟悉油脂酸价碘价皂化价过氧化值及羰基价的概念和应用 The students are required to master principle, characteristics and each method, and know how to select suitable method for of lipids

16 chloroform-met hanol method, Babcock and Gerber method, as well as characteristics of above methods; evaluation of oil quality including of acid value, saponification value, iodine value, peroxide value, and TBA content in different types of food; concepts of acid value, saponification value, iodine value, peroxide value and TBA value, and methods of oil quality control (Thiobarbituric Acid) test 碳水化合物的熟悉还原糖测定 : 碳水化合淀粉和膳食物的分类 ; 还原纤维分析检糖的提取 ; 还原测的前处理糖的测定方法 ( 包括 : 滴定 2.5 讲授为主 Lecture 方法 ; 掌握碱式铜盐滴定法比色法和酶法的基本原比色法 ), 此为理及该方法本部分重点讲特点, 重点掌述内容之一 ; 简握国标方法

17 要介绍双糖总糖和可消化多糖淀粉的测定 ; 可溶性和不溶性膳食纤维的分析为本部分的重点内容之二 ; 简要介绍果胶物质的分析测定 The categories and characteristics of different carbohydrates; brief introduction of methods used in different carbohydrate ; general sample preparation process and methods of reducing sugar; briefly introduce ---- 直接滴定法 ; 熟悉碳水化合物测定的苯酚 - 硫酸法的原理及具体应用 ; 理解还原糖测定在双糖总糖及淀粉测定中的应用 ; 掌握可溶性和不溶性膳食纤维的测定方法 ; 了解果胶物质的提取及测定方法 The students are required to master methods of reducing sugar, especially direct titration method; or methods

18 of sucrose and starch; of dietary fiber; briefly introduce of pectin used in reducing sugar determination ; understand reducing sugar method in sucrose, oligosacchari de and starch determination ; master of dietary fiber; sample preparation method for different types of carbohydrate 蛋白质的测定 : 讲授为主掌握凯氏定凯氏定氮法凯结合多媒体氮法测定蛋氏定氮法测定 1.5 视频了解奶白质 ; 掌握氨蛋白质的误差粉中三聚氰基酸总量和来源及消除方胺的 HPLC 分离测定方

19 法 ; 比色法快速测定蛋白质 ; 杜马斯燃烧法测定蛋白质 ; 滴定法和比色法测定总量氨基酸 ; 简要介绍氨基酸分析仪 Kjeldahl method and source of errors of this method; fast detection methods of protein assay; Dumas combustion method; methods of total amount as well as isolation and qu antification of amino acids 分析方法 Lecture and multimedia assisted teaching 法 ; 熟悉杜马斯燃烧法测定蛋白质 ; 了解氨基酸分析仪的工作原理 The students are required to master Kjeldahl method; Dumas combustion method; master total amino acids method and GC and HPLC methods in amino acids ; understand principle of amino

20 acids analyzer 了解维生素水溶性维生维生素的测定 : 素和脂溶性维生素分类及维生素的性其性质脂溶性质 ; 熟悉脂溶维生素和水溶性维生素和性维生素的样水溶性维生品前处理方法 ; 素的前处理仪器分析方法, 方法 ; 掌握维尤其是 HPLC 生素各种测法在维生素分定方法及特析中的具体应点 ; 重点掌握用 HPLC 方法在 Classification and properties 1.5 讲授为主 Lecture 维生素分析中的应用 of vitamins; The students sample are required preparation to master methods of general fat-soluble and sample water-soluble preparation vitamins; procedure for HPLC in of fat-soluble of and vitamins water-soluble vitamins;

21 methods used for fat-soluble and water-soluble vitamins, especially application and significance of HPLC method in of vitamin 期末考试 :70%; 平时 :30% * 考核方式 (Grading) ( 平时包括 : 上课出勤 :5%; 上课提问和小组汇报及讨论 :10%; 作业 :15%) Final exam:70%;usual performance:30% (Usual performance including: attendance: 5%;group presentation and discussion: 10%;homework: 15%) 教材 : 食品分析, 谢笔钧, 何慧主编, 第一主编非我校教师, 科学出版社,2015 年 6 月第二版,ISBN , 使用 4 届, 不是外文教材, 普通高等教育十一五国家级规划教材, 国家级精品资源共享课配套教材参考书 :Food ( 第四版 ), S. Suzanne Nielsen 主编,Purdue University West * 教材或参考资料 (Textbooks & Or Materials) Lafayette, IN, USA, ISBN Text book: Food, Edited by Xie Bi-Jun, He Hui, Science press., 2015 ( 2nd edition), ISBN , not a textbook in foreign language, is National planning textbook Reference book:food ( Fourth edition) edited by S. Suzanne Nielsen, Purdue University West Lafayette, IN, USA, ISBN

22 其它 (More) 备注 (Notes)

Theory of Groups is another course for undergraduates; and Module Theory will be a basic course of graduates). The main contents include the basic str

Theory of Groups is another course for undergraduates; and Module Theory will be a basic course of graduates). The main contents include the basic str 抽象代数课程教学大纲课程基本信息 (Course Information) 课程代码 (Course Code) * 学时 MA20 (Credit Hours) 6 * 学分 (Credits) * 课程名称抽象代数 (Course Name) Abstract Algebra 课程性质 (Course Type) 必修课授课对

食品分析 课程教学大纲 课程基本信息 (Course Information) 课程代码 (Course Code) FS338 * 学时 (Credit Hours) 32 * 学分 (Credits) 2 * 课程名称 食品分析 (Course Name) Food Analysis 课程性质

食品分析课程教学大纲课程基本信息 (Course Information) 课程代码 (Course Code) FS338 * 学时 (Credit Hours) 32 * 学分 (Credits) 2 * 课程名称食品分析 (Course Name) Food Analysis 课程性质