SPE-HPLC-ESI-MS-MS测定常见焙烤及油炸食品中丙烯酰胺的含量

目的：建立一种焙烤和油炸食品中丙烯酰胺的固相萃取-高效液相色谱-电喷雾离子化串联质谱检测方法。方法：样品用水提取,Cleanert SLE固相萃取柱净化,高效液相色谱-电喷雾离子化串联质谱测定,内标法定量。结果：在0.01～3.00 mg/L范围内,线性相关系数大于0.998,方法的检出限为1.0 μg/kg。在3 个添加量（10、100、1 000 μg/kg）的平均回收率为96.8%,相对标准偏差为2.7%。结论：该方法简便、准确、稳定,已实际应用于测定焙烤和油炸食品中丙烯酰胺的含量。     

焙烤及油炸食品中赖丙氨酸检测方法的建立及监测

为降低焙烤及油炸食品中赖丙氨酸对人体造成危害的可能，文章建立了焙烤和油炸食品中赖丙氨酸的氨基酸分析仪检测方法。该方法将焙烤及油炸食品样品经脱脂、盐酸水解释放出赖丙氨酸，利用氨基酸分析仪，采用阳离子交换色谱柱分离，通过柱后衍生检测分析，外标法定量。结果表明，使用该方法测试时赖丙氨酸在0.50～50.0 mg/L范围内具有良好的线性关系，相关系数为0.9999，定量限为10.0 mg/kg，构建的方法的加标回收率为86.3%～91.3%，相对标准偏差（RSDs）为1.47%～4.26%。该方法简便、准确、稳定，可应用于测定焙烤和油炸食品中赖丙氨酸的含量。     

低分子添加剂法抑制焙烤食品中丙烯酰胺的研究现状

丙烯酰胺属于对人可能致癌物质,其主要产生于食品加工过程中的Maillard反应。目前,关于丙烯酰胺的研究主要集中于油炸食品,但关于焙烤食品如面包、饼干、蛋糕等方面的研究较少,而且由于工艺的不同,油炸食品中可行的方法并不能直接应用于焙烤食品。使用低分子添加剂是目前较为新兴的抑制丙烯酰胺的方法,其在油炸食品及焙烤食品中均具有良好的效果,且对产品风味的影响较小。本文总结了近些年学者们通过使用低分子添加剂降低焙烤食品中丙烯酰胺含量的实践及研究。     

GC-MS测定薯类油炸食品及洋快餐中丙烯酰胺

利用中国疾病预防控制中心营养与食品安全所的样品前处理方法,采用气相色谱和四级杆一级质谱联用技术对薯类油炸食品及洋快餐两类8种食品中丙烯酰胺进行了测定,以相对保留时间和丙烯酰胺相应监测离子的丰度进行定性分析。结果表明,丙烯酰胺标准各浓度水平的相对响应因子RRF的相对标准偏差(RSD)小于20%,满足内标法计算要求,薯类油炸食品丙烯酰胺含量为456～5269μg/kg,洋快餐食品中丙烯酰胺含量为147～214μg/kg。     

油炸食品中丙烯酰胺的检测方法研究

富含淀粉的食物在油炸过程中,极易产生一种有害的化学物质——丙烯酰胺。建立了油炸食品中丙烯酰胺的提取、纯化与高效液相色谱分析方法。油炸食品经水提后正己烷脱脂、Carrez试剂净化除蛋白、C18固相萃取柱纯化得到丙烯酰胺提取液,再经高效液相色谱法分析检测。研究了高效液相色谱不同流动相比例、柱温、流速、进样量对丙烯酰胺分离效果的影响,确立了最佳色谱分离条件:检测波长195 nm,流动相乙腈-水(体积比20∶80),柱温45℃,流速1. 0 m L/min,进样量20μL。该方法丙烯酰胺的检出限为5μg/kg,相对标准偏差在0. 5%范围内,薯片样品的加标回收率在88. 5%～90. 6%之间,该法能有效、快速测定油炸食品中丙烯酰胺的含量。     

油炸马铃薯食品中发现丙烯酰胺的研究近况

对油炸或焙烤马铃薯食品中的丙烯酰胺含量、食品中丙烯酰胺含量的分析方法、丙烯酰胺毒性问题的最新研究结果进行了综述。现有研究结果表明 ,炸薯片、炸薯条中含有较高含量的丙烯酰胺 ,过度油炸会进一步增加薯条中的丙烯酰胺含量 ,而相应的生马铃薯原料与煮熟马铃薯中则不含丙烯酰胺。食品中丙烯酰胺含量的分析方法目前采用气相色谱 -质谱法 (GC MS)与液相色谱 串联质谱联用新技术 (LC/MS/MS) ,但食品中丙烯酰胺含量的分析方法、丙烯酰胺的毒理学研究仍在进一步发展中。     

中式油炸食品中丙烯酰胺测定及降低方法初探

研究高效液相色谱法分析测定中式油炸食品中丙烯酰胺方法。样品预处理条件:油炸样品粉碎后用0.1%甲酸水溶液(料液比1:5)进行三次重复提取,提取液经高速离心、冷冻、C_(18)固相萃取小柱纯化,最后采用高效液相色谱仪进行测定。测定色谱条件:流动相为甲醇—0.02 mol/L乙酸胺溶液(5:95,v/v)、流速为0.9 ml/min、进样量为20μl、保留时间约4.887 min,检测器为紫外检测器,波长为210 nm、柱温25℃±0.5℃;试验结果表明,丙烯酰胺色谱图峰面积与其浓度在0.5～5.0μg/mL范围内呈良好线性关系,其最低检出限为10 ng/mL,回收率为94.5%～106.5%,相对标准偏差3.2%～4.5%;该法回收率高、精密度好,重复性好。利用该法测定几类市售中式油炸食品和自制油炸食品中丙烯酰胺含量,结果表明,市售中式油炸食品丙烯酰胺检出率为100%,仅含量水平有较大差异;试验也表明,通过优化工艺技术条件和配方如调节pH值或添加抗氧化剂等可降低油炸食品中丙烯酰胺含量。     

气相色谱法检测油炸淀粉类食品中丙烯酰胺

该实验建立GC-ECD测定油炸淀粉类食品中丙烯酰胺方法,样品前处理经水提取,离心,石墨化碳黑固相萃取柱净化,溴化衍生;该方法检测下限(S／N=3)为12．5μg／kg,回收率为 84．74％～93．53％,相对标准偏差为3．5％;利用该法对市售一些方便面进行检测,发现其中丙烯酰胺含量为63～192 μg／kg。     

固相萃取-高效液相色谱法检测油炸薯条中丙烯酰胺

目的 建立了一种采用固相萃取-高效液相色谱(SPE-HPLC)测定油炸薯条中丙烯酰胺的方法.方法 样品用2.0 mol/L氯化钠溶液进行提取,使用Styre Screen H2P固相萃取柱(200 mg/3 ml)净化,然后用Sapphire C18反相色谱柱进行分析,流动相为甲醇/水(5∶95),流速为1.0 ml/min,检测波长为200 nm.结果 在1.0 ～ 10.0 μg/g的添加水平范围内,样品中丙烯酰胺的平均回收率为66.2％ ～80.9％,相对标准偏差为1.6％ ～2.1％,最低检测限和最低定量限分别为0.025和0.080 μg/g.结论 该方法操作简单、快速、准确,可用于油炸薯条中丙烯酰胺的快速测定.     

食品中丙烯酰胺测定的前处理条件和色谱条件优化

优化了食品中丙烯酰胺的高效液相色谱(HPLC-VWD)和气相色谱(elecfrochromism device,GC-μECD)分析方法.HPLC法采用C18(250×4.60mm,5μm)色谱柱,流动相为甲醇-0.02mol/L乙酸铵(体积比为5:95),流速0.6ml/min;检测波长205nm;GC法采用溴酸钾和溴化钾将丙烯酰胺的烯键加成为α,β-二溴丙酰胺后,用FFAP石英毛细管柱分离,电子捕获检测器定量测定.结果表明,两种方法均有良好的线性关系(r>0.99),HPLC方法的定量限为0.05mg/kg,平均加标回收率为86.3%~96.9%,相对标准偏差RSD为2.13%.GC-μECD法的定量限为0.02ms/kg,加标回收率为84.6%～98.5%,相对标准偏差RSD为4.36%.两种方法仪器设备易求,操作简便,回收率较高,精密度良好,用HPLC和GC两种方法测得的结果无显著性差异,均可用于油炸及焙烤类食品中丙烯酰胺的测定.     

Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods

Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal-sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next-generation plant-based foods is discussed. Most commercial plant-based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant-based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal-based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant-based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.     

Status of Bioactive Compounds in Foods,with Focus on Fruits and Vegetables

Components of cereals, legumes, pulses, proteins, sea food, milk, carbohydrates and lipids are being evaluated for their influence on human health, as biofunctional compounds. However, references dealing with fruits and vegetables exceed any other food group and accordingly their focus. Fruits and vegetables abound in a spectacular range of such health influencing compounds and thus, study of their bioactivity, in lieu of their consumption in fresh or processed form. Anti-cancerous phenolics from Phyllanthus, radioprotective Litchi phenolics/flavonoids, hypoglycemic Sygium, quercitin and hydroxyl cinnamates of Sweet cherries, xanthones of Mangosteen, ellagitannins of Pomegranate, ursolic acid of Sea buckthorn, muscle relaxative watermelon, anti-cholesterolemic soluble fibre and sterols, cardioprotective saponins, ACE-inhibitory potato hydrolysates, anti-pancreatic cancerous ascorbic acid, carotenoids including pro-vitamin A are few examples unraveled. Thus, the imminent scope to obviate their structural chemistry, influence on storage and processing conditions, factors favoring their bio-accessibility/bio-availability in the food formulations, influencing human health. It is the meticulous combination of these compounds in daily consumption that determines their usefulness to human body. What is of paramount importance is the actual health benefits accrued from consumption of such functional- compound based fresh/processed fruits,vegetables or other foods.     

A fast and sensitive ultra-high-performance liquid chromatography-tandem mass spectrometry method for determining mefentrifluconazole in plant- and animal-derived foods

ABSTRACT

A rapid and sensitive ultra-high-performance liquid chromatography-tandem mass spectrometry method, in conjunction with multiwalled carbon nanotube purification, was developed to determine the mefentrifluconazole levels in grapes, cucumbers, tomatoes, peppers, wheat, maize, eggs, milk, pork, chicken, and fish. After purification, tandem mass spectrometry of mefentrifluconazole required <3.0 min. Matrix-matched external standard curves were used to quantify the residual mefentrifluconazole. The method meets the requirements of the European Union Document SANTE/11813/2017. Quantification was linear between 5 and 500 μg/kg (R² ≥ 0.9988), and both the intra- and interday relative standard deviations were ≤13.7%. Analyte recovery ranged from 81.5% to 107.6%. The limit of mefentrifluconazole quantification was 5 μg/kg for all matrices. The method successfully detected and quantified mefentrifluconazole that had been applied to cucumbers and tomatoes grown in a test field. These results imply that the proposed method is effective and reliable for detecting mefentrifluconazole residues in plant- and animal-derived foods.     

Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain)

The presence of Listeria spp. was investigated in a total of 3685 food samples obtained from different industries and markets of Northern Spain in the last 4 years. The samples analyzed include fresh raw products (meat, milk and poultry) and treated products (cooked and cured meats, frozen vegetables and smoked salmon). Occurrence of Listeria spp. varied from 8.1% in soft cheese to 76.3% in raw poultry samples. The highest incidence of L. monocytogenes also occurred in raw poultry (36.1% positive samples). Despite this high incidence of contamination, these kinds of products carry a low risk of listeriosis transmission because of the heat treatment prior to consumption. On the other hand, the ready-to-eat products (RTE) tested in this study showed incidences that could pose serious health problems, taking into account that the storage conditions may allow for rapid growth of the pathogen. It was also found that up to 75.5% of the L. monocytogenes strains isolated in this study belonged to serogroup 1, mainly serotype 1/2a, while the clinical cases observed in Navarra in the same period of time belonged mainly to serotype 4b/4bx.     

0～36月龄婴幼儿配方食品及婴幼儿辅助食品中糖含量分析

目的 了解我国市售婴幼儿配方食品（婴儿配方食品、较大婴儿配方食品和幼儿配方食品）及婴幼儿辅助食品（婴幼儿谷类辅助食品和罐装辅助食品）中葡萄糖、半乳糖、果糖、乳糖、蔗糖和麦芽糖的含量,为婴幼儿配方食品及婴幼儿辅助食品相关的食品安全标准管理提供数据支持。方法 根据随机抽样原则,采集国内市场常见的婴幼儿配方食品及婴幼儿辅助食品83例,涵盖婴幼儿配方食品、婴幼儿谷类辅助食品和婴幼儿罐装食品等,利用离子色谱-脉冲安培法对葡萄糖、半乳糖、果糖、乳糖、蔗糖和麦芽糖进行含量检测,并对检测结果进行分析。结果 婴幼儿配方食品中总糖含量的中位数为433.43～476.99 g/kg,其中乳糖占总糖的比均高于95%,乳糖含量由高至低分别为婴儿配方食品、较大婴儿配方食品和幼儿配方食品。婴幼儿谷类辅助食品中总糖检出率为36.8%,含量中位数为0～28.35 g/kg,其乳糖和蔗糖的中位数较高,为84.30和70.17 g/kg,而蔗糖在饼干第三四分位数（Q3）的含量较高,为53.43 g/kg。国产和原装进口配方食品的添加糖含量进行比对,差异没有统计学意义（P>0.05）。结论 我国市售的婴幼儿配方食品中乳...     

低能量焙烤食品的开发

低能量食品是当今食品消费的一大趋势,本文就低能量焙烤食品的开发进行了探讨,并结合产品实例分析了在各种低能量焙烤食品的生产中所出现的一些问题。     

Non-dairy Based Probiotics: A Healthy Treat for Intestine

Dairy-based fermented products and yoghurts have been utilized as potential probiotic products since ancient times. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new vistas for non-dairy probiotic research and development. Various matrices and substrates such as cereals, fruit juices, or mixture thereof are being utilized for delivering these beneficial microorganisms. Each matrix offers some advantages over the other. Vast knowledge available on a number of conventional fermented foods can also be utilized for future research in this area. The present review provides an insight on the recent research/developments in the field of non-dairy probiotic foods with particular reference to the foods consumed conventionally, in addition to their commercial availability and a way forward.     

Functional and organic eggs as an alternative to conventional production: a conjoint analysis of consumers' preferences

BACKGROUND: In the current context of growing consumer demand for foodstuffs that are healthy and safe and that are obtained in a manner respectful to the welfare of animals, the analysis of consumer preferences towards attributes of this type takes on particular importance. These trends are especially clear in the case of the consumption of eggs because of their strong negative association with cholesterol levels and their extremely intensive systems of production. The introduction of variants that are more in harmony with current consumer demands represents an interesting market alternative. RESULTS: The present study was aimed at investigating the preferences of Spanish consumers for these alternative types of egg that are entering the market. The survey was conducted with 361 consumers from October 2007 to March 2008. The conjoint analysis allowed us to estimate the relative importance of the main attributes that affect consumer preferences for eggs and to distinguish segments of consumers with similar preference profiles. CONCLUSION: It was found that price is the most important attribute determining consumer preferences, followed by the hens' feed and their rearing conditions. It was also found that only some groups of consumers are willing to pay the premium necessary for alternative methods of production. Copyright © 2010 Society of Chemical Industry     

ELISA方法检测含油食品中氟喹诺酮类药物残留

建立宠物食品及油炸食品中4种氟喹诺酮类药物(诺氟沙星、环丙沙星、达氟沙星、恩诺沙星)ELISA检测方法,采用氟喹诺酮类检测试剂盒,样品用乙腈-NaOH(84+16)溶液提取,再用二氯甲烷反提取目标物。并根据日常检测中积累的一些经验,对宠物食品及油炸食品中的杂质和脂类物质进行适当的去除,取得了满意的结果。检测波长450nm,回收率平均为90.95%,相对标准偏差小于6.07%。该方法快速,操作简单,灵敏度高,特异性强,检测限可达0.03 mg/kg,能够满足欧盟及日本、美国等地区和国家氟喹诺酮类药物筛选检测的要求。     

In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract

Fenugreek microgreen and mint leaf displayed antidiabetic potential during in vitro assays including cell line‐based analysis. Aqueous fenugreek microgreen extract (FME) (2 mg mL^?1) inhibited α‐amylase by 70%. It also enhanced glucose uptake in L6 cells by 25% at 10 mg mL^?1 which further improved to 44% in the presence of insulin. On the other hand, fresh mint leaf extract (MLE) inhibited α‐glucosidase up to 90% and increased glucose uptake by 15% in HepG2 cells. Besides, both these extracts also inhibited nonenzymatic glycation of protein. FME and MLE were also found to have high levels of total phenolics, flavonoids and antioxidants which could play a possible role in the observed antidiabetic activity. As blood glucose levels in diabetes can be regulated by inhibition of enzymes regulating carbohydrate metabolism and improving glucose uptake in cells, the findings indicate a complimentary therapeutic role of these two dietary herbs in diabetes.