液相色谱串联四极杆质谱法测定猪浓缩饲料中25-羟基维生素D3含量

目的建立液相色谱-串联四极杆质谱法(liquidchromatography-tandemmassspectrometry,LC-MS/MS)测定猪浓缩饲料中25-羟基维生素D_3的分析方法。方法取适量猪浓缩饲料样品于离心管中,加水后置于振荡器上振荡破除环糊精包囊,再加入叔丁基甲醚振荡对目标物进行提取,在9000r/min条件下离心5min,氮气吹干后用2.00mL流动相溶解,过滤膜后上机测定。实验使用反相色谱柱进行分离,流动相为甲醇(0.1%甲酸)和0.1%甲酸,采用梯度程序洗脱,三重四极杆质谱进行定量定性分析,采用内标法进行计算。结果该方法的检测限为5μg/kg,定量限为10μg/kg,在2～500μg/L范围内线性良好(r≥0.999),加标回收率在77.85%～90.22%之间,相对标准偏差(relativestandarddeviation,RSD)≤8.8%。结论本方法具有良好的准确度与精密度,具有较好的实用性和专属性。     

液相色谱-质谱联用技术测定食品中罂粟碱残留

建立食品中罂粟碱残留的高效液相色谱-串联四极杆质谱联用测定方法.该方法用50%乙腈水溶液(含0.1%甲酸)提取样品,以ZORBAX Aq-C18柱(2.1×150mm,5μm)分离,流动相为乙腈和0.1%甲酸水溶液(梯度洗脱),电喷雾正离子MRM模式检测.该方法的检出限0.01 ng/mL,方法定量下限0.1μg/kg,线性范围0.01ng/mL～20.0ng/mL,加标回收率93.9%～101.2%,相对标准偏差为2.44%.     

高效液相色谱-串联四极杆质谱联用测定饼干中丙烯酰胺残留量

建立饼干中丙烯酰胺残留的高效液相色谱-串联四极杆质谱联用测定方法.该方法经纯水提取样品,以ZORBAX SB-Aq柱(4.6×150mm,5μm)分离,流动相为0.1%甲酸水溶液和乙腈(体积比为97:3),电喷雾正离子MRM模式检测.该方法的检出限0.3μg/L,方法定量下限3.0μg/kg,线性范围0.3μg/L～100.0μg/L,加标回收率91.5%～99.5%,相对标准偏差为4.44%.     

液质联用技术测定茶叶中多菌灵残留

建立茶叶中多菌灵残留的高效液相色谱-串联四极杆质谱联用测定方法。该方法中样品经0.2 mol/L盐酸甲醇溶液(1∶1,υ/υ)超声提取,MCX固相萃取柱净化,以ZORBAX Eclipse XDB-C18色谱柱(3.0 mm×50 mm,1.8μm)分离,流动相为0.1%甲酸水和乙腈(梯度洗脱),电喷雾正离子MRM模式检测。该方法的检出限为1.0μg/kg,线性范围0.5μg/L～3 000μg/L,加标回收率为85.0%～96.0%,相对标准偏差为3.71%。     

液相色谱-质谱联用技术测定豆制品中碱性嫩黄残留

本文建立了豆制品中碱性嫩黄残留的高效液相色谱-串联四极杆质谱联用测定方法。该方法用50%乙腈水溶液（含0.1%甲酸）提取样品,以MGⅢ-C18柱（2.1×150mm,5μm）分离,流动相为乙腈和0.1%甲酸水溶液（35∶65,V/V）,电喷雾正离子MRM模式检测。该方法的检出限0.5μg/kg,线性范围0.04～20.0 ng/mL,加标回收率86.2%～102.7%,相对标准偏差为5.52%。     

液相色谱-质谱联用技术测定蜂蜜中的11种磺胺类残留

建立了蜂蜜中11种磺胺类药物残留的高效液相色谱-串联四极杆质谱联用测定方法.该方法经乙腈提取样品,以ZORBAX Aq-C18柱(2.1x150mm,5μm)分离,流动相为乙腈和0.1%甲酸水溶液(梯度洗脱),电喷雾正离子MRM模式检测.该方法的检出限2.0ng/mL,方法定量下限2.0μg/kg,线性范围2.0ng/mL～100.0ng/mL,加标回收率88.6%～98.7%.相对标准偏差为2.84%～5.81%.     

基于UPLC-MS-MS技术快速测定花生中4种黄曲霉毒素

建立了花生中4种黄曲霉毒素的超高液相色谱-三重四极杆串联质谱(UPLC-MS-MS)检测的方法。样品经80%乙腈-水溶液振荡超声提取后,采用多功能净化柱净化。待测物经Kinetex SB-C18色谱柱分离,甲醇-0.1%甲酸溶液为流动相,梯度洗脱,三重四级杆串联质谱多反应离子监测(MRM)方式检测,外标法定量。结果表明:4种黄曲霉毒素在各自的线性响应范围内线性关系良好,相关系数均大于0.999,方法的检出限为0.014~0.025μg/kg,空白样品中加标回收率为72.25%~89.46%,RSD在4.01%~9.56%之间。该方法前处理简单快速、净化效果好、检出限低,适合花生中多种黄曲霉毒素的同时快速测定。     

HPLC-MS/MS法测定安神类代用茶中19种镇静安神类非法添加物质

建立奶粉中地塞米松的高效液相色谱-质谱/质谱测定方法。样品经甲酸乙腈溶液超声提取,经Oasis PRiME HLB固相萃取柱净化后上样。色谱条件采用Waters XBridge C18柱(2.1 mm×150 mm,5μm),流动相为0.1%甲酸水溶液-乙腈梯度洗脱,流速为0.3 mL/min,柱温40℃,采用电喷雾正离子扫描模式。结果表明:该物质检出限为1.0μg/kg,定量限为3.0μg/kg,线性范围:0～20 ng/mL。加标回收率为90.7%～98.9%。该方法操作简单高效,重现性较好,适用于奶粉中地塞米松含量的测定。     

分散固相萃取结合液相色谱串联质谱法检测牛可食性组织中吡喹酮残留量

目的建立分散固相萃取结合液相色谱串联质谱法检测牛肉、牛脂肪、牛肝和牛肾等可食性组织中的吡喹酮残留量的分析方法。方法取牛组织样品经50%(V:V)乙腈溶液提取,加入无水硫酸镁和氯化钠进行脱水和盐析,正己烷脱脂,高速离心分层后,取适量乙腈层溶液经0.1%(V:V)甲酸稀释后,用酸性氧化铝粉末进行样品净化并以10000r/min离心取上清液,过0.22μm滤膜后上机测定。使用反相色谱柱进行分离,流动相为0.1%甲酸和乙腈溶液,采用梯度程序进行洗脱,三重四极杆质谱进行定性定量分析。结果吡喹酮在2.5～500μg/kg范围内线性关系良好(r0.995),方法的最低检出限为1μg/kg,最低定量限为2.5μg/kg,添加回收率在60%～110%,相对标准偏差(relative standard deviation, RSD)10%。结论该方法具有较好的准确度与精密度,适用于牛可食性组织中吡喹酮残留量的测定。     

液相色谱-质谱联用技术测定葡萄酒中的赭曲霉毒素A残留

建立葡萄酒中赭曲霉毒素A的高效液相色谱-串联四极杆质谱联用测定方法,该方法经HLB固相萃取柱净化样品,以ZORBAX Eclipse XDB-C18柱(3.0×50 mm,1.8μm)分离,流动相为0.1%甲酸水溶液和甲醇(梯度洗脱),电喷雾正离子MRM模式检测.该方法的检出限0.20 μg/L,方法定量下限0.20 μg/L,线性范围0.20 μg/L～100 μg/L,加标回收率86.6%～91.0%,相对标准偏差为1.67%.     

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.     

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.     

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.     

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.