对硫磷酶联免疫吸附分析方法的建立和评价

通过制备对硫磷的多克隆抗体,建立了对硫磷的间接竞争酶联免疫吸附分析方法(icELISA)。通过活泼酯法将半抗原分别与牛血清蛋白(BSA)和卵清蛋白(OVA)偶联,获得免疫抗原和包被抗原。使用对硫磷抗血清,经优化条件参数建立了对硫磷的icELISA分析方法。该方法检测线性范围为3.39～533.05ng/mL,最低检测限为0.90ng/mL,对蔬菜样品和水样品的平均添加回收率为75.6%～127.4%,能用于实际样品中对硫磷的检测。     

气相色谱内标法测定塑料制品中乙苯和苯乙烯含量的不确定度评定

目的 对气相色谱内标法测定塑料制品中乙苯和苯乙烯含量进行不确定度评定，为塑料制品中乙苯、苯乙烯含量测定的准确性提供参考。方法 依据GB 31604.16—2016采用气相色谱内标法对塑料制品中乙苯和苯乙烯含量进行测定，根据相应的测量模型，分析不确定度主要影响因素的来源，并对各影响因素引入的相对标准不确定度进行评估。结果 测量塑料制品中乙苯、苯乙烯的扩展不确定度分别为(23.83±1.50)、(23.90±1.26)mg/kg(P=95%、k=2)。结论 结果表明，混标工作液配制、试样重复测量、气相色谱仪性能是影响乙苯和苯乙烯含量测量不确定度的主要因素，应选择精度高且量程合适的量具，加强气相色谱仪的期间核查，提高实验人员操作的熟练水平，进一步减小测量不确定度，使测量结果更为准确、可靠。     

最大可能数法计数乳品中双歧杆菌数量的研究

目的:建立乳品中双歧杆菌数量快速测定方法。方法:采用莫匹罗星-TPY选择性液体培养基,基于果糖-6-磷酸酮酶酶活测定及最大可能数法确定样品中双歧杆菌数量。结果:该方法所计双歧杆菌数量与平板计数数量在同一数量级。结论:该方法可用于乳品中双歧杆菌的准确计数。     

食品中甜味剂的检测方法

文章引用文献一百多篇,比较详细地对近年来食品中甜味剂检测中应用的各种技术方法进行了总结。     

保健食品中非法添加药物事件及检测技术

近年来,向保健品中非法添加药物的现象时有发生。本研究针对不同保健食品的类别,梳理近年来发生的保健食品非法添加药物事件,对各类保健食品中常可能非法添加的药物及危害进行总结,并且对不同类别的保健食品中非法添加药物的检测技术进行归纳,分析技术的优缺点,为保健食品的市场监管提供参考。     

肉类过敏研究进展

近年来食物引起的过敏性疾病发病率持续增高,已成为一种严重的食品安全和公共卫生问题。肉类食物作为人类的重要食物来源之一,其市场不断扩大,与此同时,肉类引起的食物过敏也逐渐增加。肉类过敏是IgE介导的Ⅰ型变态反应,发病速度快,可引发多种不同的临床症状,除了食物过敏的基本症状外,还可造成皮肤、呼吸系统疾病。此外,近年来还发现了一类新型肉类过敏疾病,与传统肉类过敏不同,其发病过程表现为延迟发作。本文综述了近年来肉类过敏的研究进展,介绍了几种肉类过敏性疾病及致敏机理,并综述了导致哺乳动物肉类过敏的过敏原以及肉类过敏评估方法。     

山茶籽油真实属性鉴别方法研究进展

山茶籽油是一种纯天然高级食用植物油,富含油酸、亚油酸等功能性成分,具有抗衰老、提高免疫力、预防肥胖等作用。近年山茶籽油因其具有极高的营养价值,备受人们关注。然而,一些不法商贩为了谋取利益,在山茶籽油中掺入低价食用油欺骗消费者,扰乱其市场秩序。因此,为了保障消费者的合法权益和山茶籽油的良性发展,研究者必须采用相应的检测方法鉴别其真实属性。本文综述各类检测方法在鉴别山茶籽油真实属性中的应用现状,如理化分析法、光谱法、色谱法、电子鼻技术等,并根据当前鉴别方法存在的缺陷,对未来分析山茶籽油真实属性的研究趋势进行展望,旨在为食用植物油的掺杂掺假检测提供理论参考。     

Review of the structural characterization,quality evaluation,and industrial application of Lycium barbarum polysaccharides

BackgroundLycium barbarum polysaccharides (LBPs) are considered to be the major bioactive components in L. barbarum. Due to the considerable health benefits of LBPs, and the significant research interest in LBPs, quality evaluation of LBPs and their related products is imperative for ensuring their efficacy and safety. The bioactivities of polysaccharides are closely associated with their physicochemical properties, which can be easily monitored via chemical techniques. Therefore, analysis of physicochemical properties is a more straightforward and viable approach for the quality control of polysaccharides.Scope and approachIn this review, special techniques for the structural characterization of LBPs are summarized and discussed. In addition, quality evaluation approaches of LBPs that have never been emphasized are highlighted herein. Furthermore, industrial applications of LBPs are reviewed and discussed.Key findings and conclusionsHigh-performance anion-exchange chromatography coupled with pulsed amperometric detection is one of the most effective techniques for analysis of both acidic and neutral LBPs. Size-exclusion chromatography coupled with multi-angle laser light scattering and refractive index detection is able to determine absolute molecular weights, chain conformations, and contents of LBPs. Fingerprinting analysis and saccharide mapping analysis are effective approaches for quality evaluation of LBPs. However, the lack of appropriate quality evaluation approaches indicates an unreliable regulation of LBPs and their related products. This reveals the deficiency in the quality control of commercial products. Thus, the development of reliable approaches for pharmacological activity-based quality control of LBPs and their related products must be extensively investigated.     

液相色谱-串联质谱法测定牛奶中舒巴坦和他唑巴坦

A triple quadrupole liquid chromatography tandem mass spectrometry method is presented for the quantitative determination and confirmation of salbactam and tazobactam, the inhibitors of β-lactamase in milk. Milk was extracted with methanol, and the extracts were analyzed by LC-MS/MS in negative mode. The LOQs of salbactam and tazobactam in milk are 10 μg•L^－1 and 100 μg•L^－1, respectively.     

西洋参果酒酿造工艺的研究

对西洋参果酒的酿造条件进行了初步的探讨,通过单因素实验、正交实验,确定出该产品的最佳生产工艺。结果表明:采用带果皮60℃热浸提20min,去皮渣发酵,并采用发酵温度为26℃,接种量为7%,SO2添加量为80mg/L,起始糖度为18.7%。在该工艺条件下发酵,酿造出来的西洋参果酒,颜色鲜红,澄清透亮,酒味浓郁,酒体丰满,同时具有丰富的营养成分。