沈阳市售初级农产品中16种稀土元素检测分析

检测分析沈阳市售5类初级农产品中16种稀土元素的含量分布情况。采集市内农贸市场和超市销售的5类初级农产品50份,样品经微波消解处理,用电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)测定16种稀土元素含量,选择国家标准参考物质鸡肉GBW10018作为定量分析质量控制措施。结果表明:16种稀土元素在0～20μg/L质量浓度范围内线性关系良好,相关系数均大于0.999,检出限为0.05μg/kg～0.3μg/kg。5类初级农产品中La、Ce和Sc含量最高;稀土元素含量(总量)分别为蔬菜60.1μg/kg、粮食26.8μg/kg、畜禽肉18.6μg/kg、水果16.8μg/kg、鱼16.4μg/kg。蔬菜中稀土元素含量较高,应加强对蔬菜进行定期监测。     

微波消解-电感耦合等离子体质谱法测定12种水果中镍含量及特征分析

通过微波消解,用电感耦合等离子体质谱(ICP-MS)法测定12种水果中的镍含量,由回收率控制检测质量.结果表明:不同类型水果中的镍含量存在较大差异,含量范围为23.67μg/kg～478.4μg/kg,平均含量为166.62μg/kg,镍含量的变化特征是:热带水果>瓜果类>柑橘类>仁果类>核果类>浆果类.     

鱼豆腐加工过程中N-亚硝胺含量的动态变化

为了解原料及加工工艺对鱼糜制品中N-亚硝胺含量的影响,采用气相色谱法测定鱼豆腐原料及加工过程中N-亚硝胺(9种)的含量,并分析其与亚硝酸盐含量、硫代巴比妥酸反应物质(thiobarbituric acid reaction substances,TBARs)值及挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量的相关性。结果表明:鱼豆腐原料中TVB-N和亚硝酸盐的含量在加工过程中分别下降了7.6 mg/100 g和0.2 mg/100 g,TBARs值升高了0.8 mg/kg。原料中均未检出N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA),但检出了N-二乙基亚硝胺(N-nitrosodiethylamine,NDEA)(0~3.23μg/kg)和N-甲基乙基亚硝胺(N-nitrosoethylmethylamine,NMEA)(0~8.62μg/kg),增味剂I+G中还含有N-亚硝基哌啶(N-nitrosopiperidine,NPIP)((6.35±0.30)μg/kg)和N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)((2.28±0.50)μg/kg)。斩拌过程中加入脂肪使NMEA和NDEA含量增加,蒸煮和油炸后二者含量显著降低,分别为(17.76±0.50)μg/kg和(0.10±0.00)μg/kg,油炸后成品中检出少量NDMA((0.15±0.00)μg/kg)。另外,NDMA和NDEA的含量与油炸温度及TVB-N含量呈正相关,NMEA含量与TBARs值呈正相关。     

梅州居民植物油中黄曲霉毒素膳食暴露风险评估分析

目的:评估梅州市居民膳食中黄曲霉毒素B的暴露风险并进行健康评估。方法:在2013—2018年对梅州市部分油制品中的黄曲霉毒素进行检测。结果对7种油制品的黄曲霉毒素B含量进行检测,暴露量(1.322±4.048)μg/kg;合格158份,合格率为87.778%,未复检暴露量为(0.587±1.695)μg/kg;未合格的复检油制品22份,黄曲霉毒素B的暴露量为(22.850±5.650)μg/kg,进行复检的油制品与未进行复检的油制品的黄曲霉毒素B水平差异具有显著的统计学意义(P 0.05);70份散装油制品(均为花生油)的暴露量为(3.195±6.020)μg/kg;110份定型包装的油制品的暴露量为(0.296±0.131)μg/kg,散装油制品与定型包装油制品的黄曲霉毒素B水平差异具有统计学意义(P 0.05);54份玉米油的暴露量为(0.272±0.121)μg/kg;98份花生油的暴露量为(2.132±4.994)μg/kg;其他16份油制品的暴露量为(0.358±0.135)μg/kg,玉米油与花生油的暴露量的差异无统计学意义(P 0.05);花生油与其他油制品之间的暴露量差异具有统计学意义(P 0.05);玉米油与其他油类之间的暴露量差异具有统计学意义(P 0.05)。结论:花生油是梅州市人群黄曲霉毒素B的膳食暴露来源,应减少散装花生油的食用,做好对人群的饮食健康教育,对人群的油脂摄入进行控制。     

进口水果蔬菜产品和蜂蜜中的金属污染

文章对1972——1984年间波兰进口的水果产品(包括果汁、蜜钱、果脯、饮料、浓缩液、糖浆和果酱等)和蔬菜产品(包括蕃茄汁和贮藏品)中Pb、Zn、Sn、Cu、As的含量进行了分析并列成详细的表格。对于从中国、朝鲜、苏联和古巴进口的蜂蜜中的金属含量(除上述元素外,还包括Fe)也进行了列表讨论。其中一种或一种以上的金属     

6种热带水果多酚组成及其抗氧化活性分析

对6种热带水果的游离酚和结合酚含量、单体酚组成和抗氧化活性进行了研究。结果显示:6种水果的游离酚含量为36.20 mg GAE/100 g~342.85 mg GAE/100 g鲜重,结合酚含量为0.80 mg GAE/100 g~23.19 mg GAE/100 g鲜重。在6种水果的游离酚中,杨桃的苯甲酸(6.63±0.48)mg/100 g FW、鞣花酸(4.47±0.10)mg/100 g FW含量较高,龙眼的没食子酸(10.71±0.37)mg/100 g FW含量较高,柠檬的芦丁(9.34±0.43)mg/100 g FW、高香草酸(6.65±0.35)mg/100 g FW和香草酸(4.82±0.29)mg/100 g FW的含量较高;在结合酚中,番石榴的芦丁(2.28±0.02)mg/100 g FW、鞣花酸(1.69±0.14)mg/100 g FW和苯甲酸(1.44±0.10)mg/100 g FW的含量较高,杨桃的原儿茶酸(3.07±0.50)mg/100g FW含量较高。6种水果游离酚和结合酚的DPPH自由基清除值分别为261.07μmol TE/100 g FW~3 561.12μmol TE/100 g FW和4.59μmol TE/100 g FW~110.90μmol TE/100 g FW;ABTS+自由基清除值分别为48.74μmol TE/100 g FW~240.72μmol TE/100 g FW和2.22μmol TE/100 g FW~135.87μmol TE/100 g FW。本研究可以为我国热带水果的开发利用提供依据。     

不同加工方式对苹果制品营养品质的影响

比较了不同加工方式对苹果制品营养成分保留率的影响,苹果汁类(清汁、浊汁)与苹果干制品(热风干燥苹果脆片、真空冷冻干燥苹果脆片、变温压差膨化苹果脆片)相比,汁液损失少,糖类物质保留率更高。其中,清汁还原糖保留率比浊汁高出6.76%;干制品中,真空冷冻干燥苹果脆片糖类物质保留率最高,其中总糖保留率为86.29%,还原糖保留率为85.34%。苹果干制品总酚、抗氧化能力及粗纤维保留率显著高于汁类制品及传统制品(苹果果脯、果泥、罐头)(P0.05)。K及Na元素是苹果制品中主要的矿物元素,传统苹果制品矿物元素含量较高。     

宁波市售3种食用鱼类中多氯联苯残留特征及其健康风险评估

对宁波市场销售的3种常见食用鱼类——大黄鱼、带鱼和马鲛鱼中7种指示性多氯联苯(polychlorinated biphenyls,PCBs)残留量进行分析与评价,探讨PCBs污染物在鱼类不同部位中的组成特征并进行人体健康风险评估。结果表明:3种鱼肉中PCBs含量由大到小分别为大黄鱼(3.82±1.20)μg/kg、带鱼(2.00±1.32)μg/kg和马鲛鱼(1.36±0.40)μg/kg。其中,带鱼中PCB52含量最高,为(0.78±0.07)μg/kg,马鲛鱼和大黄鱼均以PCB153含量最高,马鲛鱼为(1.59±0.10)μg/kg,大黄鱼为(0.33±0.09)μg/kg;3种鱼类不同部位PCBs平均含量由大到小分别为皮(3.87μg/kg)、性腺(2.57μg/kg)、肝脏(2.53μg/kg)、鳃(1.95μg/kg)和肌肉(1.57μg/kg)。根据GB 2762—2012《食品中污染物限量》中关于海产食品中PCBs允许限量(不大于0.5 mg/kg)的规定,3种鱼类中PCBs残留量在可接受的范围内。     

液相色谱串联质谱法测定混合果酱中展青霉素含量

目的建立混合果酱中展青霉素含量测定的液相色谱串联质谱方法。方法样品用乙腈提取,MAX固相萃取柱净化,用液相色谱串联质谱进行检测。结果展青霉素在0.5～100.0ng/mL范围内线性关系良好,相关系数大于0.999,回收率为95.2%～105.8%,相对标准偏差为3.14%～4.98%,检出限为0.1μg/kg,定量限为0.3μg/kg。结论该方法准确、可靠,快速、灵敏度高,可为混合果酱的质量控制提供检测依据,同时满足我国GB 2761-2011对水果制品中展青霉素残留量的检测要求。     

双峰驼血液的营养成分分析

本试验旨在对双峰驼血液(驼血)中营养物质含量及其血液学参数进行测定和评估。利用BCA蛋白浓度试剂盒对阿拉善双峰驼血液总蛋白含量进行测定,采用液相色谱及质谱连用分析法对其氨基酸、脂肪酸和矿物质含量进行测定,利用全自动血细胞分析仪对其血液参数进行测定。结果表明:驼血总蛋白含量为78.45%±1.49%。驼血水解后共得到34种氨基酸,其中赖氨酸含量最高(27.82±1.86 g/L),其次为精氨酸(23.60±4.17 g/L),天门冬氨酸(22.41±1.26 g/L);驼血中必需氨基酸占氨基酸总含量的41.01%,必需氨基酸与非必需氨基酸的比值为0.69,符合FAO/WHO提出的参考蛋白模式。驼血中共检测出19种脂肪酸,其中戊二酸含量最高(1900.70±571.02μg/mL)其次为油酸(1342.00±194.12μg/mL),二十碳五烯酸含量最低(11.22±5.24μg/mL);驼血中饱和脂肪酸占全部脂肪酸含量的60.89%,单不饱和脂肪酸和所占比例为21.32%,多不饱和脂肪酸所占比例为17.05%,长链脂肪酸所占比例为47.50%,中链脂肪酸所占比例为52.50%,奇数碳脂肪酸所占比例为36.13%。驼血中富含人体中所需的各类矿物质,其中钠(5300±2300mg/kg)含量最高,其余依次为钾(1600±100 mg/kg)、铁(452.00±35.75 mg/kg)、磷(300±20 mg/kg)、钙(90.71±6.03 mg/kg)、镁(39.40±2.26mg/kg)、锌(12.43±1.17 mg/kg)、铜(0.65±0.06 mg/kg)、锰(54.78±12.32μg/kg)、铬(10.21±0.89μg/kg)。驼血中红细胞、白细胞及血红蛋白含量均高于牛、羊等畜种,且其免疫细胞的分布比例也与大多数畜禽不一致。     

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.     

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.     

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.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the