食品中农药残留检测样品前处理的研究

近年来由于农药的大量使用致使食品的农药残留问题倍受关注,提高农药残留分析检测技术是解决农药残留问题的重要手段。在农药残留检测中样品前处理技术又是检测过程中耗时最长,最容易出现误差的步骤。因而,发展样品前处理技术能提高农药残留检测的效率和准确率。本文综述了近年来食品中农药残留检测样品的前处理技术。     

食品安全分析中常用的样品前处理技术

食品基质复杂且有害物浓度较低,因而在食品安全分析检验中,样品前处理技术是关键。为提高食品安全检测中的分析效率和准确度,各种样品前处理技术不断地出现,极大地提高了食品分析的效率。本文总结近年来食品分析检测中常用的样品前处理技术,其中有液液萃取法、固相萃取法等传统前处理技术及固相微萃取法、磁性固相萃取技术、QuEChERS等新技术。     

食品中农药残留检测的样品前处理技术

近年来由于农药的大量使用致使食品的农药残留问题倍受关注,提高农药残留分析检测技术是解决农药残留问题的重要手段。在农药残留检测中样品前处理技术又是检测过程中耗时最长,最容易出现误差的步骤。因而,发展样品前处理技术能提高农药残留检测的效率和准确率。本文综述了近年来食品中农药残留分析中固相萃取、固相微萃取、微波辅助萃取、超临界流体萃取法和凝胶渗透色谱几种样品前处理技术。     

食品中农药残留检测的样品前处理技术

近几年有关食品的农药残留问题越来越受到人们的关注,而要想解决食品中的农药残留问题首先需要提高农药残留的检测分析技术。在进行食品的农药残留的样品检测时,检测的过程中用时最长的就是检测的样品前处理技术,并且在处理过程中其出现误差的可能性也较大,因此要首先提高食品的样品前处理技术才能够有效地提高食品农药残留的检测质量以及检测效率。本文在对现有的样品前处理系统进行分析的基础上,提出了有效的改进策略,以提高食品中农药残留的检测水平。     

食品中合成着色剂检测前处理技术

食品合成着色剂广泛应用于食品的生产加工中。由于食品的基质类型复杂多样,样品的前处理过程也有所不同,给分析检测工作带来了挑战。本文对近年来的食品中合成着色剂检测中的样品前处理方法进行综述,为食品中合成着色剂的检测工作提供参考。     

纳米多孔材料在食品中多环芳烃分析样品前处理的应用研究进展

多环芳烃（PAHs）作为在食品中广泛存在的一种持久性污染物，因其具有致癌性、致畸性和毒性备受重视。因此，如何快速、高效地检测食品中的PAHs是研究的热点，在食品分析检测过程中，样品前处理是分析来自不同基质的PAHs的至关重要的一环。当前用于分析PAHs的传统前处理技术通常耗时长、灵敏度低、消耗大量有害有机溶剂且易丢失分析物，而基于纳米多孔材料的固体萃取法是一类高效、绿色、经济的前处理技术。本综述讨论了近年来纳米多孔材料对食品中多环芳烃分析前处理的研究进展，对比了不同样品前处理技术的优缺点，旨在为检测食品中的PAHs提供高效、便捷的前处理技术借鉴。     

丙烯酰胺样品前处理及其检测方法研究进展

综述了食品加工过程中产生的具有神经毒性和潜在致癌性的主要有害物质丙烯酰胺的样品前处理技术,及其气相色谱法、液相色谱法及离子色谱法等检测方法的研究进展。     

磁性纳米材料在食品危害物质分析样品前处理中的应用

在现阶段,随着人们对食品安全的持续关注和对健康生活的美好向往,如何快速、准确和高灵敏地分析食品中残留的痕量有毒有害物质成为目前分析方法需要解决的重要问题之一。样品前处理作为食品安全分析中关键的一环,直接影响着检测结果的灵敏度、准确性和可靠性。纳米合成技术的不断发展赋予磁性纳米材料不同的功能特性并在样品前处理方面应用更加广泛。与传统的前处理技术相比,磁固相萃取方法的开发极大地提高了其在农兽药残留、真菌毒素、重金属等食品危害物分析前处理方面的应用。本文对磁性纳米材料的特点、合成及修饰方法进行了总结,并对近年来其在食品危害物检测前处理方面的进展进行了综合评述。     

动物源性食品兽药残留分析中样品前处理方法的研究进展

随着养殖业的迅猛发展,动物源食品兽药残留问题日益成为食品安全领域的重要内容,引起了世界范围内的广泛关注。动物源食品基质复杂,而其中残留的兽药含量甚微,因此,发展快速、简易、高灵敏度、高通量的兽药残留检测技术已成为迫切需要。样品前处理技术是农兽药残留分析的关键步骤,直接影响检测的结果。目前兽药残留检测中常用的样品前处理方法有液-液萃取、固相萃取、QuEChERS等。本文分别对兽药残留分析中常用的前处理技术进行比较全面的综述,对近年来各种前处理技术在兽药残留分析中的新应用进行了探讨,并对兽药残留检测技术在未来的发展方向作了进一步的展望。     

食品中重金属检测快速前处理技术研究进展

目前食品中重金属的仪器分析方法大部分时间耗费在前处理步骤上。为提高检测效率,快速前处理技术被不断发展并应用到食品中重金属的检测。食品中重金属常见的快速前处理技术主要包括溶剂提取、微波辅助样品前处理技术、无需前处理的直接进样技术以及其他技术。其中溶剂提取法主要利用酸、碱或有机溶剂选择提取样品中的待测元素;微波技术利用微波电磁能转变为热能,加速样品萃取过程或引燃样品;直接进样技术无需消解处理,可固体直接进样或以悬浮液方式进样。本文对食品中重金属的快速前处理技术进行了综述。展望了食品中重金属快速前处理技术的发展方向,为今后快速前处理方法的开发和标准化提供了思路和借鉴。     

Analytical methods for the determination of acrylamide in food products: a review

In early 2002, the Swedish National Food Administration reported high acrylamide levels in heat-treated carbohydrate-rich foods. Consequently, intensive activity began examining the many different types of food, and thousands of analyses have been undertaken world wide. Measurement data have been published in many different types of media. Within this flood of publications, there are only a limited number of articles concerned with the technical aspects of the measurements. This review focuses on the state-of-the-art in the analysis of acrylamide in foodstuffs. It covers information on methods from peer-reviewed articles and other sources (e.g. a survey carried out among official and private laboratories of the Member States of the European Union). Alternative methods are presented and discussed alongside the more common measurement techniques for acrylamide in foodstuffs. Special attention is given to sample preparation. The greatest differences between the analytical methods was for acrylamide extraction and clean-up. The influence of different extraction techniques or extraction solvents/solvent mixtures on the measurement results has not yet been fully investigated. There is also a lack of understanding about the sample clean-up. Since both might have a large impact on the results of the analysis, this review should also be considered as a basis for further investigations.     

Analysis of Isoflavones in Foods

In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra‐high‐pressure liquid chromatography, are also discussed.     

Overview on mitigation of acrylamide in starchy fried and baked foods

Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre‐treatment and low‐temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre‐treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry     

Acrylamide levels and dietary exposure from foods in the United States,an update based on 2011-2015 data

ABSTRACT

Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–2006. We compared acrylamide occurrence data and exposure estimates based on 2011–2015 data with data and exposure estimates from 2002–2006. Acrylamide levels in selected food categories generally did not decrease significantly in 2011–2015 compared with 2002–2006. However, significant decreases in acrylamide concentrations were observed for potato chips and crackers, which may be related to the availability and use of mitigation techniques for reducing acrylamide in foods. Mean dietary intake for those 2 years and older based on 2011–2015 data was 0.36 µg/kg bw/day, comparable to the 0.44 µg/kg bw/day reported by FDA in 2006. French fries and potato products, breakfast cereal, cookies, potato chips, and crackers continue to be the greatest contributors to dietary intake of acrylamide. Infant snack foods were identified as an important contributor to acrylamide intake relative to infant jarred foods. The continued presence of acrylamide in food suggests that manufacturers and governments should continue to pursue efforts to reduce acrylamide in foods that are important contributors to acrylamide intake.     

Verification of the findings of acrylamide in heated foods

We report here the first confirmation of the recent Swedish findings of acrylamide in heated foods. The verification exercise used an LC-MS/MS method developed for the purpose as well as an established GCMS method for acrylamide analysis. LC-MS/MS was suitable for the direct determination of acrylamide in aqueous extracts of foods by isotope dilution mass spectrometry (IDMS) using triply deuterated acrylamide. Some food matrices were not suited to the new method and mixed-mode solid-phase extraction (SPE) was used to clean these extracts. The foods tested included UK versions of some of the key food groups analysed in Sweden. Also tested were some foods heated under home-cooking conditions. There was good agreement between the LC-MS/MS results and the GC-MS results and the levels of acrylamide found here were similar to those reported for the corresponding foods analysed in the Swedish study. The analyses confirmed that acrylamide is absent from the raw or boiled foods but present at significant levels in fried, grilled, baked and toasted foods. The highest result was 12000 μg kg -1 acrylamide in overcooked oil-fried chips.     

分子印迹技术在食品样品安全分析中的应用

食品基质复杂多样,食品中相关物质检测的准确性很大程度上依赖于食品的前处理,如何通过食品的前处理提高方法的选择性和特异性是食品检测的关键。分子印迹聚合物(molecularly imprinted polymers,MIPs)是一种可特异性识别靶标物质的聚合物,由模板分子和功能单体形成的络合物与致孔剂共聚合,再去除模板,形成与目标物在形状、大小、官能团和空间排列上互补的空间结构和结合位点,由于其亲和力和选择性较强,目前已经广泛应用于食品样品的前处理过程中。本文介绍了MIPs的主要制备方法,综述了基于分子印迹技术的固相萃取、固相微萃取、搅拌棒吸附萃取和基质固相分散萃取在食品样品前处理中的最新应用进展,总结了目前MIPs在食品样品前处理过程中存在的问题以及未来的发展方向和趋势。     

Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

ABSTRACT: The aims of this study were to develop commercial methods for reducing the acrylamide content in processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide was rapidly formed at over 160°C, with the amount proportional to the heating duration and temperature. Free amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the aqueous system. Lysine and glycine were effective at inhibiting the formation of acrylamide in wheat-flour snacks. In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato chips fried for 1.5 min at 185°C. These results indicate that the addition of certain amino acids by soaking the uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods.     

Non-enzymatic browning and estimated acrylamide in roots,tubers and plantain products

Acrylamide has been discovered in foods, especially high carbohydrate foods that are dry-cooked (baked, fried or roasted) at high temperatures which also create the conditions for non-enzymatic browning. Baking, frying and roasting are common food preparation methods in Ghana. Fifteen different high carbohydrate foods in Ghana, that undergo dry-cooking, have been investigated for non-enzymatic browning and acrylamide production. The products that showed notable non-enzymatic browning and acrylamide levels include fried sweet potato, plantain chips from the fresh produce, with their respective non-enzymatic browning and acrylamide values as 0.095 ± 0.006 optical density (OD), 1043 ± 47.6 parts per billion (ppb); 0.034 ± 0.03 OD, 568 ± 22.9 ppb. Roots and tuber products had relatively high non-enzymatic browning and acrylamide levels while plantain products showed low levels of non-enzymatic browning and acrylamide.