离子液体-分散液液微萃取在食品及环境污染物检测中的应用

离子液体以其蒸汽压低、热稳定性好、良好的溶解性和可设计性等特性在萃取分离领域应用广泛。本文就离子液体性质、离子液体-分散液液微萃取模式进行介绍,重点综述该项技术在食品和环境污染物检测中的最新应用进展,并对其发展前景进行展望。     

离子液体萃取脂肪酸甲酯性能研究

以咪唑型离子液体为萃取剂萃取长链脂肪酸甲酯。研究了离子液体阴离子的结构、相比和改性剂对萃取率的影响。[Bmim]Cl,[Bmim]Ac对脂肪酸甲酯有一定的萃取能力,但萃取率远远低于路易斯酸型离子液体[Bmim]Cl-xAlCl_3。对于[Bmim]Cl-xAlCl_3,萃取率随离子液体中AlCl_3比例的增加而增加。离子液体对脂肪酸甲酯的萃取能力与脂肪酸甲酯的分子结构有关,并受相比和改性剂影响。脂肪酸甲酯分子中双键个数越多、碳链长度越短,离子液体与石油醚的体积比越大,萃取率越高,当以x=1.35的咪唑型氯铝酸盐离子液体为萃取剂,离子液体与石油醚相比为1:2时,EPA的萃取率可以达到97.23%。萃取体系中加入乙酸乙酯或乙醇,将降低离子液体对脂肪酸甲酯的萃取能力。体系中200μL乙醇,EPA的萃取率由99.06%降低到15.10%。     

咪唑型离子液体形成微乳液在纳米材料中的应用研究

咪唑型离子液体以其独特的物理化学性质应用于众多领域。综述咪唑型离子液体作为极性相、非极性相以及表面活性剂,构筑离子液体微乳液,并重点介绍此类微乳液体系在纳米材料中的应用。     

离子液体在食品加工领域中应用研究进展

离子液体因具有良好热稳定性、可溶解物质范围广、起始分解温度高等特点而备受关注。在离子液体研究文献统计分析的基础上,综述了离子液体在食品加工领域中作为萃取剂、溶剂的应用研究进展,分析了离子液体处理后目标物的获得方法、目标物结构性质的变化情况,并对离子液体在食品加工领域应用中存在的问题、发展方向和重点进行了展望。     

离子液体在萃取分析领域的研究进展

离子液体是一类熔点低于100℃的有机熔融盐,通常由不对称的有机阳离子和阴离子组成,其性质可以通过改变阴阳离子组成灵活调节,被称为"设计者的溶剂"。由于其特殊的物理化学性质,离子液体在有机化学和分析化学等领域得到广泛应用,本文主要从离子液体类型、结构和性能等角度综述其在萃取前处理、色谱、毛细管电泳及电分析、光谱等领域中的研究进展,从应用机理角度对比不同离子液体在各领域应用中的优缺点,这对离子液体目前的应用状况及今后发展有较好的指导意义。通过对其发展前景的展望,表明离子液体在色谱分析和毛细管电泳等领域呈现出巨大的发展潜力。此外,设计研发新型离子液体和深入探讨其萃取分离机理,将有力推动其在分析科学领域中的研究发展,离子液体在复杂样品分析和痕量检测方面也将具有广阔的应用前景。     

离子液体及聚离子液体在基于固相萃取技术的食品安全分析中的应用

由于食品样品多样性和复杂性,样品前处理成为食品安全分析的关键。固相萃取技术是食品安全分析中富集痕量组分、分离干扰物质的重要前处理方法。将具有特殊物理化学性质的离子液体及聚离子液体,应用于固相微萃取、基质固相分散萃取、分子印迹固相萃取、整体柱固相萃取等固相萃取技术中,改善了固相吸附剂性能,提高了固相萃取效率,实现了对食品样本中重金属离子、农兽药残留、违规或超标添加剂等的高效富集、分离,合并其他分离分析方法,达到了准确测定这些物质的含量的目的。离子液体及聚离子液体在食品分析的前处理中的应用将越来越广泛。     

离子液体分散液液微萃取-高效液相色谱法检测液体食品体系中邻苯二甲酸酯类增塑剂

建立了离子液体分散液液微萃取与高效液相色谱联用技术检测液体食品体系中邻苯二甲酸酯类增塑剂(Phthalic acid esters,PAEs)的方法。分别以蒸馏水、3%乙酸水溶液和10%乙醇水溶液作为水性食品、酸性食品和醇类食品的模拟体系。选用离子液体1-丁基-3-甲基咪唑六氟磷酸盐(1-butyl-3-methylimidazolium hexafluorophosphate,[BMIM][PF6])为萃取剂,甲醇为分散剂,对样品中的PAEs进行萃取。以萃取相中邻苯二甲酸二丁酯(Dibutyl phthalate,DBP)的浓度为优化指标,分别得到各类食品模拟体系的最佳萃取剂体积、分散剂体积、萃取时间和离心时间。采用所建立的方法对模拟体系进行加标回收实验,三种模拟体系在加标量为0.02 mg时的加标回收率在79%~112%之间,相对标准偏差(RSD)在2%~6%之间。表明所建立的方法可靠,可用于液体食品中PAEs残留的检测。     

超声辅助离子液体分散液相微萃取石墨炉原子吸收光谱法测定食品中铅镉

建立了一种简单高效的超声辅助离子液体分散液液微萃取(UA-IL-DLLME)结合石墨炉原子吸收光谱法(GFAAS)测定食品中超痕量铅镉。以二乙基二硫代磷酸铵(DDTP)为配位剂,离子液体1-丁基-3-甲基咪唑六氟磷酸盐[C_4Mim][PF_6]为萃取剂,超声用于辅助分散离子液体和加速传质。考察优化了影响萃取效率的主要参数如离子液体的种类和体积、样品液p H、螯合剂的用量、超声时间、离心转速与时间等。在最优的萃取条件下,镉铅的校准曲线分别在0.05~20μg/L和0.5~40μg/L范围呈良好的线性,相关系数分别为0.9983 and 0.9969,检出限(S/N=3)分别为0.032和0.32μg/kg,相对标准偏差(RSD,n=11)分别为1.3%和1.8%。大米和白兰地中镉铅3个水平1.60、16.00、32.00μg/kg的平均加标回收率在95.2~102%范围。方法已成功用于检测不同食品中镉铅含量。     

离子液体预处理对纸浆物理性能的影响

离子液体是近年发展起来的"绿色溶剂",在诸多领域有广泛的应用。其作为一种相对友好的溶剂和催化剂正在被人们认识和接受。本文通过1-丁基-3-甲基咪唑氯盐(BmimCl)离子液体对纸浆进行预处理,发现离子液体预处理后对纸浆物理性能的影响。     

离子液体在食品领域中的应用研究进展

离子液体是一种完全由阳离子和阴离子所构成的物质,熔点低,在室温或低于室温下通常呈液态,具有诸多优良特性。离子液体可用作溶剂、光度法中的增敏剂、比色法中的显色剂、酯类化合物工业合成中的催化剂等。本文重点对离子液体在食品分离提纯、食品原料工业合成、生物技术三个方面的应用研究进展进行综述,分析了食品领域中离子液体的应用现状及存在的问题,并对发展前景做出了展望,为推动离子液体在食品工业中的应用研究和产业化提供参考。     

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.     

脉冲强光杀菌技术在食品及包装材料中应用研究进展

脉冲强光是一种高效、环保的新型非热杀菌技术,在食品领域具有巨大的发展潜力。本文综述了脉冲强光技术的杀菌机理及其在果蔬、肉制品、乳制品、食品包装材料等领域中的应用,脉冲强光与其他保鲜技术的耦合效果,脉冲强光技术在食品工业中的应用实例以及脉冲强光使用的安全性。脉冲强光不仅能广泛杀灭多种致病菌而且基本不改变各类食品及食品包材的各项性质,在提高食品安全性和延长食品保质期方面有巨大的应用潜力,脉冲强光与其他保鲜技术的耦合与单一保鲜技术相比在杀菌效果、感官品质、营养素含量的保留等方面也都具有更好的效果。本文为研究者进一步了解脉冲强光杀菌技术、拓展其应用领域提供理论参考。     

奇亚籽胶的功能性质及其在食品中的应用研究进展

奇亚籽在食品和医疗领域已有很长的应用历史.作为奇亚籽副产物,奇亚籽胶具有特殊的理化性质和多样化的结构构象.奇亚籽胶作为食品工业应用的一个新型资源,可以改善产品的营养价值,调整食品系统的粘度、稳定性和质构.本文就奇亚籽胶的提取和干燥方式、主要营养价值和功能性质及其在肉制品、烘焙制品、乳制品和食品保鲜与包装等领域的应用进行...     

Integration of nisin into nanoparticles for application in foods

Nisin and other similar food preservatives of natural origins have seen a substantial upsurge in global interest in recent years. The use of nanotechnology to regulate and manipulate nisin for enhanced capacities in the food and nutrition sector is expanding dramatically. Nanotechnology has significant food science applications in nanoparticle delivery systems, packaging, food security, and safety. However, there have been considerable issues regarding the use of nisin in the food sector, including its uncontrolled interactions with various food components, its degradation and electrostatic repulsion. These issues potentially limit its use. Alternate strategies, including a variety of nanoparticle systems such as nanoemulsions, polymeric nanoparticles, nanofibers, and combinations of nisin with other technologies, are employed to enhance the utility of nisin in the food industry. This review highlights the recent developments and new perspectives related to the uses of nisin in the food industry.Industrial relevanceThis review highlights the current status of nanotechnology in the food industry. The issues concerning use of nisin by the food industry are addressed. Nisin shows enhanced efficacy in combination with other current technologies for improved food safety.     

Ozone in the food industry: Principles of ozone treatment,mechanisms of action,and applications: An overview

ABSTRACT

The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.     

Understanding the Role of Plasma Technology in Food Industry

The need for enhancing microbial food safety and quality, without compromising the nutritional, functional, and sensory characteristics of foods, has created an increasing interest in innovative technologies in food industry. Plasma is an emerging, green processing technology offering many potential applications and fulfills the need of the industry. The present review presents the latest developments and applications of plasma technology in food industry. Recent research investigations showed that plasma processing have caught the interest of various areas of industry including cereal, meat, poultry, dairy, fruits, vegetables, packaging, etc. Plasma processing helps to modify the food material for the desirable trait, and maintains the nutritional and textural properties in addition to microbial decontamination.     

高压脉冲电场技术在食品质量与安全中的应用进展

高压脉冲电场技术作为国际上最先进的非热加工技术之一,以其良好的应用特性如能耗低、省时、处理温度低、效率高和对食品原有品质保存效果好等特点,吸引了国内外广大研究者的关注。与其它食品加工技术相比,高压脉冲电场技术不仅具有更好的杀菌、钝酶效果,还能有效降解残留农药,减少食品添加剂的使用,而且基本不影响食品的原有品质和营养特性。因此,将高压脉冲电场技术有效应用于食品工业中,可大大提高食品质量与食品安全性,为食品行业的发展开辟新途径。作者介绍了高压脉冲电场的处理装置、加工机理以及在食品质量与安全中的应用途径,并对高压脉冲电场技术的应用前景进行了展望。     

Chitosan application for active bio-based films production and potential in the food industry: Review

During the past decade, there was an increasing interest to develop and use bio-based active films which are characterized by antimicrobial and antifungal activities in order to improve food preservation and to reduce the use of chemical preservatives. Biologically active bio-molecules such as chitosan and its derivatives have a significant potential in the food industry in view of contaminations associated with food products and the increasing concerns in relation with the negative environmental impact of conventional packaging materials such as plastics. Chitosan offers real potential for applications in the food industry due to its particular physico-chemical properties, short time biodegradability, biocompatibility with human tissues, antimicrobial an antifungal activities, and non-toxicity. Thus, chitosan-based films have attracted serious attention in food preservation and packaging technology. This is mainly due to a fact that chitosan exhibits high antimicrobial activity against pathogenic and spoilage micro-organisms, including fungi, and both Gram-positive and Gram-negative bacteria. The aim of the present review was to summarize the most important information on chitosan from its bioactivity point of view and to highlight various preparative methods used for chitosan-based active bio-films and their potential for applications in the food preservation and packaging technology.     

壳聚糖的构效关系及其在食品工业中的应用

从壳聚糖的结构入手,深入地论述了壳聚糖的各种功能性质的机理及其在食品工业中的应用,包括壳聚糖的抑菌性、成膜性、澄清性、金属吸附性以及作为乳化剂、增稠剂、稳定剂和酶的固定化载体等方面的功能性质,并对壳聚糖的安全性、发展趋势和目前存在的问题进行了阐述,从而为深入研究壳聚糖、促进壳聚糖在食品工业中的应用奠定一定的理论和实际应用基础.     

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

High hydrostatic pressure (HHP), used alone or with other processes, is an emerging technology increasingly used in the food industry to improve microbial safety, and the functionality and bioactive properties of food products. HHP provides a way to reduce energy requirements for food processing and may contribute to improved energy efficiency in the food industry. Hen egg is used by the food industry to formulate many food products. To improve the microbiological safety of egg and egg‐derived products, HHP processing is an attractive alternative to heat‐ pasteurization and a potential technology. However, HHP treatment induces structural modifications of egg components (such as proteins) which could positively or negatively affect the physicochemical and functional properties of egg‐derived products. Improving our knowledge regarding the potential of HHP in the egg industry will add value to the final food products and increase profitability for egg producers and the food industry.