肉制品中多环芳烃前处理技术研究进展

多环芳烃是肉制品中常见的污染物,具有强致癌性。肉制品中多环芳烃含量极低,所以,一个好的前处理方法直接关系到检测的准确度。本文综述了肉制品中多环芳烃的前处理方法,对食品中多环芳烃的检测具有重要意义。     

烘烤对肉制品中多环芳烃和杂环胺含量的影响

烘烤是肉制品加工中重要的工艺之一,但经烘烤的肉制品中含有多环芳烃、杂环胺等有害物质,对消费者的健康造成很大的威胁.介绍了多环芳烃、杂环胺及其对人体的危害,重点阐述了烘烤对肉制品中多环芳烃和杂环胺含量的影响及其控制方法.     

烟熏肉制品中多环芳烃的提取及检测分析

烟熏肉制品作为肉类加工制品的一大类,由于其独特的风味深受广大消费者的欢迎。但是,在烟熏肉中含有致癌的多环芳烃(PAHs),影响着人们的健康。主要从烟熏肉制品中多环芳烃(PAHs)的提取、检测方法对其进行综述,以实现多环芳烃的快速检测和达到寻找控制多环芳烃方法的目的。     

肉制品加工中有害物检测及控制技术研究进展

随着人们生活水平的提高,肉制品的消费量日益增多,肉制品的安全性也倍受广大消费者的关注。肉制品加工过程中带来或产生的亚硝胺类、杂环胺类、多环芳烃类以及生物胺类等有害物质,一定程度上会危害消费者健康。有关这些有害物质的检测与控制技术已成为肉品科学领域中的研究热点,国内外学者对此展开了大量的研究。本文综述了高效液相色谱法、气相色谱法、液相色谱-质谱法和毛细管电泳法等技术在肉制品有害物检测中的应用研究进展,并阐述了肉制品加工中的有害物质(亚硝酸盐及亚硝胺类、杂环胺类、多环芳烃类以及生物胺类)的控制技术,为建立肉制品加工中有害物质的高效准确检测方法及控制技术提供理论参考。     

传统肉制品中多环芳烃来源和检测方法研究进展

详细阐述了目前传统肉制品中多环芳烃的产生途径主要是肉制品烟熏工艺、脂肪的焦化和裂解、蛋白质高温分解和糖的不完全燃烧造成的,指出多环芳烃检测中前处理过程的重要性和困难性,讨论了各种前处理过程和检测方式的优缺点,并将我国食品中多环芳烃限量标准与欧盟限量标准相比较,指出我国在多环芳烃限量保准方面与欧盟的差距,并对多环芳烃的检测和控制技术进行展望.     

加工肉制品中多环芳烃的研究现状

多环芳烃在环境中广泛存在。对于非职业性接触多环芳烃的工人和非吸烟者来说,通过饮食接触是多环芳烃的主要暴露方式。自2015年国际癌症研究机构(IARC)将红肉及其加工肉制品划分为致癌物后,降低加工肉制品中有毒有害物质(如多环芳烃)生成显得尤为重要。本文根据加工肉制品中多环芳烃研究现状,对其“三致”机理、生成机制、加工肉制品中暴露情况及其控制措施进行概述。     

分散固相萃取-超低温液液微萃取-气相色谱质谱法测定烟熏及烧烤肉制品中16种欧盟优控多环芳烃

建立了分散固相萃取-超低温液液微萃取-气相色谱质谱法测定烟熏及烧烤肉制品中16种欧盟优控多环芳烃的分析方法。样品用乙腈提取、上清液经分散固相萃取净化后在-80℃条件下采用甲苯液液微萃取浓缩,选用DB-EUPAH色谱柱(20 m×0.18 mm×0.14μm)分离,最后经质谱检测定量。结果表明,16种欧盟多环芳烃在5~500μg/L浓度范围内线性关系良好,相关系数均大于0.999,对烟熏和烧烤的肉制品进行3个不同浓度的加标实验,平均回收率为75.2%~114.2%,RSD为1.84%~7.57%(n=6),检出限(S/N=3)为0.1~0.5μg/kg。应用该方法对40批次市售腊肉制品和烤肉制品中多环芳烃进行了检测,发现部分腊肉制品和烤肉制品中多环芳烃含量超过相关标准和法规的限量要求。该检测方法成本低,灵敏可靠,同时符合国家标准和欧盟法规对烟熏及烧烤肉制品中多环芳烃的限量检测要求。     

烟熏肉制品中多环芳烃测定的不确定度评定

目的评定用气相色谱-质谱法测定烟熏肉制品中多环芳烃残留量的不确定度。方法采用微波萃取法提取烟熏肉制品中的多环芳烃,经凝胶渗透色谱仪净化处理,用气相色谱-质谱法对烟熏肉制品中多环芳烃的残留量进行分析,建立数学模型,对测量结果的各不确定度来源进行分析和量化。结果本方法的不确定度主要来自于标准溶液的配制及标准曲线的建立。当烟熏肉制品中多环芳烃的含量为4.92~8.76μg/kg时,其扩展不确定度为0.37~0.78μg/kg(k=2)。结论该评定方法可用于气相色谱-质谱法对烟熏肉制品中多环芳烃残留量测定的不确定度评定。     

食用油中多环芳烃检测的前处理方法研究进展

近年来，食用油中多环芳烃的检出多有报道，其安全问题备受社会关注。多环芳烃作为一类复杂的高亲脂性有机污染物，具有致畸致癌性，易在食用油的生产加工贮存过程中残留，对人体健康造成危害。因此，开发快速准确的分析方法检测食用油中的多环芳烃对于认识和应对食用油中多环芳烃的危害有着重要的理论和实践价值，其中分析检测过程的关键环节是选择合适的前处理方法。本文首先对食用油脂中多环芳烃进行概述，同时重点综述了近年来检测食用油中多环芳烃的常用样品前处理方法，并比较了不同前处理方法的优缺点，最后对未来多环芳烃检测方法的发展方向进行了展望，以期为开发更高效的油脂中多环芳烃检测的前处理方法提供参考。     

烟熏肉制品中的多环芳香烃

综述了烟熏肉制品中的多环芳烃的产生过程,并对烟熏肉制品中多环芳烃存在的问题和发展趋势进行了展望。     

电化学传感技术在羟基多环芳烃检测中的应用

羟基多环芳烃(hydroxyl polycyclic aromatic hydrocarbons,OH-PAHs)是多环芳烃(polycyclic aromatic hydrocarbons,PAHs)在人体和动物体内代谢生成的一类羟基化合物。通常采用尿液中OH-PAHs作为生物标志物来综合评价人体对多环芳烃的内暴露情况。常见的OH-PAHs分析方法主要有色谱法、同步荧光光谱法、毛细管电泳法以及酶联免疫分析法等。近来,OH-PAHs分析的目光开始转向电分析化学技术。本文介绍OH-PAHs检测的意义以及电化学传感技术在OH-PAHs检测中的应用,重点论述PAHs生物标志物、富集传感条件的选择以及对同步检测多种OH-PAHs可能性的探究,并对此种检测方法的发展趋势进行展望。     

Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry

The effectiveness of the steps of a general method, which includes alkaline treatment of the samples, extraction, clean-up and analysis, for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings and smoked foods have been studied, by using mixtures of pure polycyclic aromatic hydrocarbons and of smoke flavouring compounds. All these products were applied to samples of liquid smoke flavourings in order to test the effectiveness of each step of the method, as well as to investigate its effect on real samples, and thus obtain a suitable procedure for the study of polycyclic aromatic hydrocarbons in liquid smoke flavourings. The alkaline treatment has been proved to be necessary because of its capability for removing some smoke components. Both cyclohexane and dichloromethane are able to extract polycyclic aromatic hydrocarbons with high recovery percentages; however, cyclohexane is more adequate due to its lower ability to extract other smoke flavourings components. It is important to note that the elution sequence of polycyclic aromatic hydrocarbons during the clean-up step is quite different depending on the solvent used to dissolve the extract, which determines the ability of this process to isolate polycyclic aromatic hydrocarbons for their accurate identification and quantification by gas chromatography-mass spectrometry in selected ion monitoring mode. Finally, the PAHs present in a liquid smoke flavouring and their concentrations were determined; it was observed that, despite the different extraction solvents and clean-up procedures used, the results were very similar.     

煎炸对肉制品中杂环胺及多环芳香烃化合物含量的影响及其控制措施

煎炸是最常用的烹调方法之一。肉类食品在煎炸过程中能产生杂环胺、多环芳香烃等强致癌物,对人体健康存在极大的危害。本文就影响煎炸肉制品中杂环胺及多环芳香烃化合物形成的因素进行了分析,并提出具体的控制措施。     

On-line analysis of gas-phase composition in the combustion chamber and particle emission characteristics during combustion of wood and waste in a small batch reactor

The emission of particulate matter and gaseous compounds during combustion of wood and refuse-derived fuel in a small batch reactor is investigated by laser mass-spectrometric on-line measurement techniques for gas-phase analysis and simultaneous registration of physical aerosol properties (number size distribution). The gas-phase composition is addressed by a laser-based mass spectrometric method, namely, vacuum-UV single-photon ionization time-of-flight mass spectrometry (VUV-SPI-TOFMS). Particle-size distributions are measured with a scanning mobility particle sizer. Furthermore, a photoelectric aerosol sensor is applied for detection of particle-bound polycyclic aromatic hydrocarbons. The different phases of wood combustion are distinguishable by both the chemical profiles of gas-phase components (e.g., polycyclic aromatic hydrocarbons, PAH) and the particle-size distribution. Furthermore, short disturbances of the combustion process due to air supply shortages are investigated regarding their effect on particle-size distribution and gas-phase composition, respectively. It is shown that the combustion conditions strongly influence the particle-size distribution as well as on the emission of particle-bound polycyclic aromatic hydrocarbons.     

螺旋藻中多环芳烃类新风险QuEChERS方法实证分析

目的:本研究旨在系统建立螺旋藻中多环芳烃气相色谱质谱联用仪(GC-MS/MS)分析方法,实证分析螺旋藻中发现的多环芳烃类污染新风险。方法:采用正己烷作为提取剂,超声辅助提取2次,合并提取液经QuEChERS净化,氮吹浓缩过滤后测定。定性和定量:使用DB-5 MS毛细管色谱柱分离,多反应监测模式(MRM)结合基质匹配外标法分析。结果:建立的气相色谱质谱联用方法回收率为68.8%～101.9%,相对标准偏差为1.8%～8.4%（n=6）,在1～32 ng/mL线性范围内方程相关系数达到0.999以上,方法的定量限为2 μg/kg。实证结果表明69批市售螺旋藻样品中全部检出多环芳烃,含量分布在2.4～3491 μg /kg范围。结论:本文建立的螺旋藻中15种多环芳烃QuEChERS检测方法快速、准确、灵敏度高,可为日常监管提供科学的技术支撑,通过样品的实证分析研究发现,螺旋藻类产品中多环芳烃的风险需高度关注,并进一步找出污染源建立防控措施。     

肉类热加工过程中有害物质的形成与控制研究进展

肉类在煎炸、烧烤、蒸煮等加热过程中会产生令人愉悦的香气,但同时也伴随着多种有害物质的产生,如杂环胺、丙烯酰胺、反式脂肪酸、多环芳烃类等,这些物质会对人体健康造成极大危害。因此,探究肉类产品热加工过程中有害物质的成因及控制尤为重要。本文综述上述有害物质在肉类加热过程中的形成机理,总结上述有害物质现有的检测方法及控制手段,并讨论了风味物质生成和有害物质控制之间的关系,为后期进一步研究提供参考。     

Method for identifying and determining polycyclic aromatic hydrocarbons in foods, soil and drinking water]

A method is described for identifying and determining polycyclic aromatic hydrocarbons in foods, soil and drinking water that, owing to the combination of extractive, chromatographic and spectrophotometric techniques, permits to detect 0,01 microgram of bezo(a)pyrene/kg in the presence of other polycyclic aromatic hydrocarbons. The preparation, pretreatment and concentration of the samples depend upon their nature. The isolation and separation of the polycyclic aromatic hydrocarbons are achieved with the aid of two consecutive thin-layer chromatographic systems, silica gel and acetylated cellulose. The subsequent identification and determination are based on the ulta-violet spectra (limit of detection, almost 0,5 microgram/ml) and, in the nanogram range, on the in situ fluorescence spectral analysis (limit of detection, 0,005 microgram of benzo(a)pyrene/spot). Fluorescence excitation and emission spectra obtained directly from the acetylated cellulose plate permit not only the reliable identification but also the determination of the polycyclic aromatic hycrocarbons; fluorescence transfer loci obtained under various conditions, the simultaneous determination. Depending upon the kinds of sample material, the recovery values range from 75 to 99.6% with a variation coefficient between 10.3 and 22.1%. Furthermore, a limiting value method is presented that permits to take yes-no decisions, by means of thin-layer chromatographic screening without using complicated measuring techniques, indicating whether or not the respective sample complies with the benzo(a)pyrene standard.     

食品加工过程中多环芳烃生成的影响因素及控制研究进展

多环芳烃(polycyclic aromatic hydrocarbons,PAHs)是一类广泛存在于环境中的有机污染物,具有致癌和致突变性。自20世纪70年代在肉制品中也被发现,食品中PAHs的研究就从没停止过。早期研究主要涉及食品中PAHs的形成、检测技术和控制方法等,从而重点对食品加工过程中影响PAHs形成的外部因素、内部因素以及PAHs生成的抑制措施进行综述,以期为食品中PAHs的研究提供新思路。