离子色谱法测定燕窝中的多聚磷酸盐

目的 利用离子色谱(IC)建立一种可以一次进样同时分离测定燕窝中的正磷酸盐、焦磷酸盐、三聚磷酸盐和三偏磷酸盐的分析方法。方法 将燕窝磨成粗粉, 经超声萃取, 再用氯仿沉淀蛋白, 过C18柱后采用AS11-HC离子色谱柱(4 mm?250 mm), 流动相为NaOH和超纯水, 梯度洗脱, 流速为1.0 mL/min, 电导抑制检测。结果 该方法在0.5~100 mg/L范围内有良好的线性关系, 相关系数均大于0.9996,在添加实验中, 方法的回收率在89.5%~106.3%之间 ,相对标准偏差为0.9%~7.3%。正磷酸盐、焦磷酸盐、三聚磷酸盐和三偏磷酸盐的检测限分别为0.2、0.05、0.05、0.1 mg/kg。结论 该方法检测限低, 灵敏度和重现性高, 抗干扰能力强, 结果准确, 操作方便快速, 适合燕窝中多聚磷酸盐的测定。     

水产品中添加剂多聚磷酸盐抑菌效果的研究

目的：分析多聚磷酸盐中主要抑菌成分,并找出临界抑菌浓度。方法：利用微生物法,用pH 值分别为6.0、7.2、8.0 的检测琼脂研究正磷酸盐、三聚磷酸盐、焦磷酸盐和三偏磷酸盐对枯草芽孢杆菌和滕黄微球菌的抑菌作用。结果：三聚磷酸盐和焦磷酸盐是影响抑菌效果的主要因素,其引起抑菌剂阳性的临界质量浓度分别为0.2g/100mL 和0.2g/100mL,用P2O5 计分别为1157.56mg/kg 和1601.43mg/kg。通过对三聚磷酸盐和焦磷酸盐进行两因素三水平正交试验结果分析,发现两者互存时,只要有一种质量浓度达到临界值就会产生抑菌阳性效果(抑菌圈宽度≥ 2mm)。结论：通过控制焦磷酸盐和三聚磷酸盐使用量,可降低由多聚磷酸盐引起的抑菌剂阳性风险。     

离子色谱法检测三聚磷酸盐中不同形态磷酸盐的研究

研究了离子色谱法测定食品添加剂三聚磷酸盐中不同形态磷酸盐含量的方法。用NaOH 溶液梯度淋洗,选用1.0ml/min 的流速,成功测定了三聚磷酸盐中各组分(正磷酸盐、焦磷酸盐、三聚磷酸盐和三偏磷酸盐)的含量。各磷酸盐在测定条件下有很好的线性范围,检测限(S/N=3)为0.010～0.063mg/L,保留时间的相对标准偏差为0.38%～0.79%,峰面积的相对标准偏差为2.21%～6.96%,样品的加标回收率为97.45%～106.89%,整个分析过程可在10min 内完成。实验结果表明,该方法具有分析时间短、灵敏度高、线性范围宽、试剂用量少等优点。     

碱液提取离子色谱法测定水产品中多聚磷酸盐的研究

建立了碱液提取水产品中多聚磷酸盐并同时测定焦磷酸盐、三聚磷酸盐和六偏磷酸盐的离子色谱法。以3mol/L NaOH溶液为提取液,回收率达90%以上,有效阻断了多聚磷酸盐的水解。在AS11-HC阴离子色谱柱上,焦磷酸盐、三聚磷酸盐和六偏磷酸盐分离度良好,在质量浓度为1.0～100.0mg/mL的范围内,其浓度与峰面积成良好的线性关系。在优化的色谱条件下,三种多聚磷酸盐的测定低限分别为：焦磷酸3.0mg/kg,三聚磷酸盐为3.0mg/kg,六偏磷酸盐为10.0mg/kg。以鲢鱼为空白样,添加三个浓度（1.0、10.0、50.0mg/mL）进行精密度和回收率实验,RSD在4.0%以下,回收率在95%～100%。     

在线超滤-离子色谱法检测鱼子酱中的多聚磷酸盐

目的建立在线超滤一离子色谱法检测鱼子酱中多聚磷酸盐的方法。方法利用超纯水超声提取鱼子酱中的多聚磷酸盐,经在线超滤装置自动在线净化样品,由电导检测器检测样品中的多聚磷酸盐含量。结果该方法检出限(LOD)为10 mg/kg。标准加入法测定所有被测物的高、中、低三个浓度加标水平的回收率范围分别为正磷酸盐95%~120%、焦磷酸盐68%~75%、三聚磷酸盐85%~88%、三偏磷酸盐100%~107%,相对标准偏差(RSD)在0.38%~1.36%之间。4种被测物在1~80μg/mL范围内线性良好,R~2均大于0.999。结论该方法稳定、快速、精密度高、线性范围宽,适合鱼子酱中多聚磷酸盐的含量测定。     

高效液相色谱法检测肉及肉制品中甲醛

目的建立高效液相色谱法检测肉及肉制品中甲醛含量的分析方法。方法用水蒸气蒸馏法提取,2,4-二硝基苯肼衍生化。优化蒸馏体积、最佳衍生条件。以甲醇和水为流动相、流速0.5mL/min、检测波长338 nm的高效液相色谱条件进行测定。结果最终确定蒸馏体积为300 mL,最佳衍生条件为55℃, 30 min。该方法在0～20 mg/L浓度范围内线性关系良好(r~2=0.9994),检出限0.1 mg/kg,定量限为0.35 mg/kg。在5、10、30mg/kg3个水平加标,测得的加标回收率为97.4%～107.8%,相对标准偏差(relativestandarddeviation,RSD)为3.77%～5.13%。结论用建立的方法对市售产品进行检测分析,结果可以满足肉及肉制品的检测需求。     

QuECHERS-高效液相色谱法测定西红柿、苹果、茶叶中的吡虫啉

本研究的目的是建立测定西红柿、苹果、茶叶中吡虫啉残留量的QuECHERS-高效液相色谱法(HPLC),通过加标测定出其回收率、精密度、检出限均在理想范围之内。具体测定方法为,样品经1%醋酸乙腈20mL、硫酸镁6g、醋酸钠1.5g,涡旋提取,离心,提取液经400mg PSA、400mg C18、1200mg MgSO4净化,吸取上清液上机测定。结果显示,吡虫啉在0.2~5.0mg/L范围内线性关系良好,R=0.9999,西红柿、苹果、茶叶基质回收率均在93%~100%范围内,西红柿、苹果检出限0.02mg/kg、定量限0.1mg/kg;茶叶检出限0.05mg/kg,定量限0.2mg/kg。     

高效液相色谱法同时测定果蔬汁饮料中20种禁限用食品添加剂

研究了同时测定果蔬汁饮料中20种禁限用食品添加剂的高效液相色谱方法:采用甲醇-水提取样品中的添加剂,在ZORBAX SB-C18色谱柱上分离,以甲醇-乙酸铵为流动相进行梯度洗脱,采用二极管阵列检测器多波长分析,外标法定量.结果表明,20种添加剂在0.5~50.0μg/m L质量浓度范围内线性关系良好,相关系数大于0.999 0,方法检出限范围0.5~12.5 mg/kg,定量限范围2.5~40.0 mg/kg,平均加标回收率范围80.1%~100.9%,相对标准偏差1.5%~4.9%.对10种市售果蔬汁饮料中添加剂含量测检结果表明,该方法操作简单、检测添加剂种类多、分离效果好、回收率和精密度均满足要求,适用于果蔬汁饮料中多种添加剂的同时检测.     

气相色谱检测啤酒中十六种有机磷农药残留方法的建立

建立啤酒中16种有机磷农药残留的气相色谱检测方法,量取试样5 mL,外部加标后加1%酸化乙腈10 mL提取,加氯化钠分层后取乙腈层过有机相尼龙针式滤器,进气相色谱氢火焰光度检测器(Flame Photometric Detector,FPD)测定。结果表明,16种有机磷在0.03、0.05、0.08 mg/L三种不同加标浓度下的回收率在72.33%~113.00%,相对标准偏差(Relative Standard Deviation,RSD)在0.52%~9.92%;检出限0.0040~0.0190 mg/kg,定量限0.0132~0.0627 mg/L,线性范围0.01~10.0 mg/L;该检测方法前处理操作简捷、试剂消耗量少、回收率高、检测结果稳定,可满足市售多种品类啤酒中以上16种有机磷农药残留的检测需求。     

固相萃取-超高效液相色谱法同时测定肉制品中5种合成着色剂

目的建立同时测定肉制品中柠檬黄、苋菜红、胭脂红、日落黄和诱惑红等5种合成着色剂含量的固相萃取-超高效液相色谱(SPE-UPLC)方法。方法样品以乙醇-氨水(75:25,v/v)为提取液,振荡超声提取肉制品样品中的着色剂,调节pH后经OASIS WAX固相萃取小柱净化和富集,在ACQUITY UPLC BEH C18色谱柱(2.1 mm×50 mm,1.7μm)上以甲醇-乙酸铵水溶液(0.02 mol/L)为流动相进行梯度洗脱色谱分离,流速0.3 m L/min,柱温30℃,进样量3μL,检测波长200~500 nm。结果 5种合成着色剂在0.5~25.0 mg/L范围内线性关系良好(r20.9999),检出限为0.05~0.20 mg/kg,最低定量限为0.15~0.60 mg/kg,RSD为1.2%~3.3%,在加标水平为检出限3倍和6倍时,5种合成着色剂在肉制品样品中的加标回收率分别为89.7%~96.0%和91.3%~97.5%。结论本法准确度高,具有良好的重现性和精密度,可用于肉制品中柠檬黄、苋菜红、胭脂红、日落黄和诱惑红等5种合成着色剂的测定。     

Authentication of meat and meat products

In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin—sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution—meat species, fat, and protein; meat processing treatment—irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition—additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested.     

Chemical safety of meat and meat products

Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the “chemical safety of meat and meat products” taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.     

Biogenic amines in meat and meat products

It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and secondly, for their role as possible quality indicators. Based on these two premises, the present article offers a new analysis on aspects of toxicology and on the use of biogenic amines as a quality control method, as well as on their presence in meat and meat products. The article focuses particularly on factors affecting the production of biogenic amines, with reference to various parameters relating to microorganisms, meat raw materials, and processing conditions. A better understanding of the factors determining their formation (i.e., microorganisms, raw materials used, and technological processes applied) and their effects could lead to ways of controlling their production, limiting their presence in the end product, and hence, rendering them less toxic.     

肉与肉制品卫生监督管理

为切实把好肉与肉制品的屠宰、加工、贮存、运输、销售等环节的卫生关,确保肉食安全,必须要认真做好食品卫生监督管理工作,包括商业、农业、工商、卫生、外贸等各有关部门的各环节要共同努力,采取综合措施.     

素肉与素肉干产品分析

主要对素肉及素肉干的生产原理、产品优势进行了说明;并介绍了即食全素肉干、风味素肉块、素肉粒(酱类制品专用)、风味素肉类制品四种新型素肉类休闲食品.     

Identification of lactobacilli from meat and meat products

Schemes for a rapid and simple identification of lactobacilli from meat and meat products are presented which also include the species only recently published (e.g. L. divergens and L. carnis), and which were verified by the investigation of 229 strains newly isolated from meat and meat products and of nine type strains.They are primarily based on differences in the fermentation of sugars and other easily determinable physiological characteristics, and therefore permit a rapid assignment of a new isolate to one of the Lactobacillus species. However, in most instances this identification has to be confirmed by determining additional characteristics (e.g. the whole range of fermented carbohydrates, types of murein etc.).     

肉及肉制品中彩虹色斑点现象的调查分析

彩虹色斑点是近年来发现存在于肉及肉制品中的一种非正常颜色。对我国几家大型屠宰场的猪、牛分割肉及南京各大超市销售的部分肉制品进行了调查,结果表明:猪肉的各部位均无彩虹色斑点现象;牛肉半腱肌中彩虹色斑点的发生率为83%,其他部位从高到低分别为背最长肌(21%),腰大肌(7%),股二头肌(5%)。牛肉制品中帕斯雀牛肉、烤牛肉和酱牛肉彩虹色斑点最明显,猪肉制品中西式火腿片和咸肉最明显。