水产品生物胺检测技术的研究进展

生物胺是低分子量含氮有机化合物,广泛存在于蛋白质丰富的食品中。摄入过量的生物胺会对人体产生危害,且生物胺含量与水产品质量具有一定的正相关性。该文对近年来水产品生物胺的检测技术进行了综述,重点介绍了高效液相色谱、毛细管电泳、薄层色谱和电化学生物传感器等在水产品生物胺检测中的应用。     

高效液相色谱法在食品生物胺检测方面的研究进展

生物胺是由氨基酸脱羧形成的一类小分子胺,广泛存在于富含蛋白质、氨基酸的水产品和发酵类食品中,大量积累会引起食物的腐败变质,因此,可作为一种品质指标用于食品质量评估。常用的检测法为高效液相色谱法。文中对生物胺的种类进行介绍,并对近几年国内外液相色谱检测法的研究进展进行了综述。     

咖啡中生物胺含量测定方法研究进展

生物胺是低分子量有机碱,存在于蛋白质丰富的食品尤其是发酵食品中。测定食品中的生物胺方法较多,每种方法都有自己优点和缺点。主要介绍了咖啡中生物胺测定的三种方法:反相高效液相色谱法、离子色谱法和薄层色谱法。重点介绍了三种方法的特点及其在咖啡中的生物胺测定中的应用,并总结了在各种类咖啡生豆、烘焙咖啡中的生物胺含量检测方法与技术,给出了咖啡中的生物胺含量检测结果。     

葡萄酒中生物胺的研究进展

生物胺是一类低分子量的含氮化合物,普遍存在于葡萄酒和其他发酵食品中。葡萄酒中的生物胺主要是由相关微生物对氨基酸脱羧而产生,并且与诸多因素相关。利用多重PCR和实时定量PCR技术可以实现对葡萄酒中生物胺产生菌的快速定量检测。高效液相色谱法（HPLC）、薄层色谱法（TLC）、离子色谱法（IC）、毛细管电泳法（CE）、气相色谱法（GC）可以定量测定葡萄酒中的多种生物胺,其中,以高效液相色谱法最为常用。通过接种优良的酵母菌和无氨基酸脱酶活性的乳酸菌,及时终止苹-乳发酵（MLF）,并避免产生污染菌,可实现对葡萄酒中生物胺的控制。     

食品中腐胺和尸胺检测方法研究及应用进展

腐胺和尸胺广泛存在于生物体内,但人体摄入过量外源性腐胺和尸胺会产生各种不良反应。综述了薄层色谱法、离子色谱法、液相色谱及液相色谱-质谱联用法、毛细管电泳法、传感器法检测食品中腐胺和尸胺的研究进展,并对腐胺和尸胺检测方法的发展方向进行了展望。     

生物胺前处理技术及分析方法研究进展

生物胺(biogenic amine,BA)作为一种具有生物活性、含氨基的低分子量化合物,主要由氨基酸进行脱氨基作用而产生。该类物质广泛存在于天然及加工后的食品中,适量摄入生物胺能够对机体的生理功能产生积极作用,但一旦摄入过量会导致不适,严重时甚至会危及生命。因此,建立灵敏、快速、高通量的生物胺前处理和检测方法与人体健康息息相关。目前,常用于样品中生物胺检测的前处理技术包括液液萃取、固相萃取和基质辅助固相分散萃取等,常用的检测方法有液相色谱-质谱法、液相色谱法、气相色谱法、薄层色谱法、毛细管电泳法和生物传感器法等。本文对生物胺的种类与生理作用、前处理方法与检测方法的最新进展进行了综述,以期能够为食品及生物制品中生物胺含量的检测提供参考。     

食品中生物胺检测方法及控制技术的研究进展

生物胺是广泛存在于各种食品中的一大类化合物,过量的生物胺存在危害性。本文首先简单阐述了食品中生物胺的存在情况,在此基础上对最新的、常用的生物胺检测方法高效液相色谱法、毛细管电泳法、气相色谱法等进行了分析比较,提出一些控制生物胺生成的技术及措施,同时对食品中生物胺的研究前景进行展望。     

水产品中生物胺的检测技术研究进展

生物胺是一类具有生物活性的含氮、低分子质量有机化合物的总称,普遍存在于水产品等蛋白质和氨基酸含量较高的食品中,与腐败微生物密切相关,水产品在长时间的贮存和售卖过程中容易受到微生物的作用而腐败变质,产生超标的、对人体有害的组胺等生物胺,因此,生物胺的检测技术十分必要。本文详细综述国内外测定水产品中生物胺的前处理方法、检测方法及其优缺点,并展望了生物胺检测技术的发展前景,为水产品中生物胺的检测提供技术基础和方法学依据。     

储藏温度对3种海水鱼产生生物胺的规律影响研究

利用高效液相色谱法,研究了3种典型海水鱼在不同温度储藏时,肌肉中生物胺产生的规律。研究发现:随着储藏温度的升高,鱼肉腐败加速,生物胺含量增加速率上升;其中尸胺、组胺和酪胺受温度影响较大,是衡量水产品腐败的主要指标;亚精胺的产生受温度影响较小。因此,低温储藏是一种比较理想的保鲜方法。在不同储藏温度条件下,不同鱼种产生的生物胺种类也不相同;4℃储藏发生腐败后,鲐鱼主要产生尸胺和酪胺,蓝点马鲛产生组胺,大黄鱼产生尸胺、组胺和酪胺;20℃时,随着腐败的加剧,鲐鱼和蓝点马鲛主要产生尸胺和组胺,大黄鱼产生尸胺。因此,食用不新鲜的青皮红肉鱼中毒,不能仅仅视为组胺引起的中毒,而应该是多种生物胺共同引起的中毒。     

发酵水产品中生物胺控制技术研究进展

生物胺是一种广泛存在于发酵水产品中的小分子含氮物质,发酵水产品中的游离氨基酸能发生脱羧反应产生生物胺,摄入过量的生物胺,会造成机体产生中毒反应甚至死亡。该文对国内外发酵水产品中生物胺的危害、形成机制、影响因素以及控制方法进行综述,为未来靶向调控水产品中的生物胺提供理论基础。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.