电化学分析法检测动物源食品中氯丙嗪的3种前处理方法比较

目的对猪肉、鸡肉、牛肉、猪肝、虾肉、蜂 蜜、鱼肉、鸡蛋和牛奶共9种动物源食品中氯丙嗪电化学检测的前处理方法进行了选择和优化,方法 样品分别采用溶剂提取法、QuECHERS法（Quick、Easy、Cheap、Effective、Rugged、Safe,QuEChERS法）和固相萃取法（solid-phase extraction,SPE）进行了电化学检测比较分析。结果表明,猪肉、鸡肉、牛肉、猪肝、虾肉和蜂蜜可用溶剂提取法进行处理,氯丙嗪的加标回收率均在81.6%以上;而鱼肉和鸡蛋样品需采用QuECHERS法进行处理,回收率分别达到88.5%～95.8%和89.7%～98.2%;牛奶样品用溶剂提取法和QuECHERS 法处理时均有基质干扰,采用固相萃取法进行净化后,回收率达到80.6%～93.0%。不同类型的动物源食品由于肌肉的纤维组织、脂肪含量、水分含量、蛋白质的种类和含量等存在差别,需分别采用适宜的前处理方法才能获得满意的测定结果。结论 该研究可为不同类型动物源食品中氯丙嗪电化学检测方法的应用提供参考。     

组织研磨-QuEChERS-高效液相色谱-串联质谱法测定动物源食品中磺胺类药物残留以及基质效应的研究

建立起组织研磨-QuEChERS-高效液相色谱-串联质谱法测定动物源食品中磺胺类药物残留的分析检测方法。样品用EDTA缓冲液溶解后,通过组织研磨仪高速处理样品,以乙腈提取目标化合物,经Bond QuEChERS提取、QuEChERS EMR-Lipid 净化,使用三重四极杆液质联用仪进行分析。C₁₈色谱柱分离,0.1%甲酸-乙腈梯度洗脱,外标法定量。结果表明,10种磺胺在一定浓度范围内线性关系良好,决定系数(R2)均大于0.99,目标化合物检出限(S/N=3)为0.2 μg/kg,定量限(S/N=10)为0.5 μg/kg。方法平均回收率为89.4%~111.0%,相对标准偏差(n=6)为0.8%~4.9%,该方法操作简单,回收率高,适用于动物源食品中磺胺类药物残留的测定。低质量浓度的磺胺类药物在猪肉、牛奶、鸡蛋中均存在明显基质效应,采用基质匹配标准曲线校正法可以对基质效应产生的影响进行补偿与消除。     

液相色谱-四极杆飞行时间质谱法同时测定 动物源性食品中的5种抗病毒类药物

目的建立同时测定动物源性食品中金刚烷胺、金刚乙胺、美金刚、奥司他韦和吗啉胍5种抗病毒类药物残留的液相色谱-四极杆飞行时间质谱(1iquid chromatography-quadrupole-time-of-flight mass spectrometry,HPLC-Q-TOF-MS)分析方法。方法样品经醋酸铵缓冲溶液与乙腈提取,采用QuEChERS方法前处理,经C_(18)粉、无水硫酸镁净化。HPLC采用Agilent Eclipse XDB-C_(18)柱进行分离,采用电喷雾正离子模式(electrospray ionization,ESI+)进行Q-TOF-MS检测,以分子离子精确质量数提取色谱峰面积进行定量。建立5种抗病毒药物的质谱数据库,并通过碎片离子的精确质量数推测碎片结构。结果猪肉、鸡肉、鱼肉、牛奶中吗啉胍的定量限为5~20μg/kg,金刚烷胺、金刚乙胺、美金刚、奥司他韦的定量限为0.5~1μg/kg,所有化合物线性相关系数r0.99。在低、中、高3个加标水平下,化合物回收率在72.5%~115.5%之间,相对标准偏差在1.2%~9.6%之间(n=6)。结论该方法操作简单、高效,可适用于动物源性食品中5种抗病毒药物残留的检测。     

QuEChERS-超高效液相色谱-串联质谱法同时测定动物源性食品中5种双酰胺类杀虫剂的残留

目的 采用超高效液相色谱-串联质谱方法检测猪肉、猪肝、鸭肉、鸡肉和鱼肉等动物源性食品中5种双酰胺类杀虫剂(氟苯虫酰胺、氯虫苯甲酰胺、溴氰虫酰胺、四氯虫酰胺、环溴虫酰胺)的残留量。方法 采用QuEChERS样品前处理技术,样品经乙腈水提取,提取液用1 g无水硫酸镁和2 g氯化钠脱水,150 mg N-丙基乙二胺、150 mg C₁₈和400 mg无水硫酸镁净化,以乙腈-5 mmol/L乙酸铵溶液作为流动相,经ACQUITY UPLC BEH C₁₈色谱柱梯度洗脱分离,电喷雾离子源离子化,负离子多反应监测模式检测。结果 5种双酰胺类杀虫剂在2～50 ng/mL的质量浓度范围内线性关系良好,相关系数(r)大于0.999 0,在3.0 μg/kg、6.0 μg/kg和12.0 μg/kg 3个添加水平下,5种双酰胺类杀虫剂的回收率范围为79.6%～112.4%,相对标准偏差(relative standard deviations, RSD)为0.6%～6.9% (n=6),方法检出限和定量限范围分别为0.7～1.0 μg/kg和2.0～3.0 μg/kg。结论 本方法操作简单、灵敏度和准确度高、重现性好,可同时检测动物源性食品中5种双酰胺类杀虫剂的残留量,为其日常监管提供了技术支持。     

高效液相色谱-串联质谱法测定动物源性食品中乙基多杀菌素残留

目的 建立高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry, HPLC-MS/MS)测定牛奶、鸡肉、猪脂肪等动物源性食品中乙基多杀菌素残留量的分析方法。方法 采用改进的QuEChERS法,样品经乙腈提取后,N-丙基乙二胺(primary secondary amine, PSA)、十八烷基硅烷键合硅胶(C18)和无水硫酸镁(MgSO4)共萃取净化,再经高效液相色谱-串联质谱法多反应监测(multiple reaction monitoring, MRM)模式扫描, 基质匹配标准曲线外标法定量。结果 乙基多杀菌素在0.001~2 mg/L范围内,峰面积与进样浓度呈良好的线性关系,相关系数(r)均大于0.990。在3个添加水平下,平均回收率为73.8%~103.0%,相对标准偏差为1.7%~6.4%,牛奶、鸡肉和猪脂肪定量限分别为0.01、0.001、0.05mg/kg。结论 该方法简单易行,回收率和重复性良好,可满足动物源性食品中乙基多杀菌素的农药残留的实际监测。     

HPLC-MS/MS法检测动物源性食品中喹诺酮类药物的基质效应及其补偿措施研究

目的 研究高效液相色谱-串联质谱法（HPLC-MS/MS）测定动物源性食品中15种喹诺酮类化合物的基质效应及其补偿措施。方法 以鱼肉、猪肉和鸡肉作为典型基质,采用提取后加入法和动态多反应监测方式评价基质效应。结果 在三种基质中,60%以上化合物受到中等及强的基质效应,恩诺沙星、培氟沙星和达氟沙星受到强的基质增强效应;氟罗沙星受到强的抑制效应。前处理方法、基质种类、化合物种类以及质量浓度是影响喹诺酮类化合物基质效应的主要因素。结论 日常监测过程中,在不改变检测标准前处理的条件下,采取基质匹配标准曲线、同位素内标、稀释样品以及改善分离度并结合动态多反应监测方式能有效补偿喹诺酮类化合物的基质效应,提高其检测结果的可靠性和准确性。     

不同种类肉肌浆蛋白的油-水界面性质

为解释肌浆蛋白的蛋白结构(疏水性、分子柔性等)-界面吸附中构象动态变化-体系能量三者的科学联系,进一步挖掘肌浆蛋白的功能性,以猪肉、鱼肉、鸡肉为原料(根据所占胴体的比例及研究价值确定原料肉),通过测定其氨基酸组成、重要理化指标、蛋白质构象、乳化性质以及界面性质,探究不同肉类(畜、禽、鱼)肌浆蛋白的油-水界面性质,以及各指标之间的内在联系。结果表明:鸡肉肌浆蛋白中苯丙氨酸和酪氨酸含量较高,其粒径与表面疏水性也显著高于猪肉与鱼肉肌浆蛋白(P0.05);在相同时间下,猪肉肌浆蛋白与鸡肉肌浆蛋白的蛋白构象峰值变化速率无显著差异(P0.05),而鱼肉肌浆蛋白峰值变化速率相比较显著较慢(P0.05);与猪肉和鸡肉肌浆蛋白相比,鱼肉肌浆蛋白的界面扩散速率显著较快(P0.05),但鸡肉与猪肉肌浆蛋白之间的扩散速率无显著性差异(P0.05);猪肉肌浆蛋白乳化活性稍低于鸡肉(P0.05),但是鱼肉肌浆蛋白乳化活性显著低于猪肉和鸡肉肌浆蛋白(P0.05),3种肌浆蛋白中鱼肉肌浆蛋白的乳化稳定性显著最差(P0.05)。主成分分析表明,从总体上看,猪鸡肉肌浆蛋白的性质较为相近,二者与鱼肉肌浆蛋白有较大差异;肌浆蛋白的乳化活性和乳化稳定性与其表面疏水性、电位和构象变化速率相关性较强,而扩散速率与溶解度具有较强相关性。     

全自动QuEChERS样品制备系统-同位素稀释-气相色谱-串联质谱法测定水果蔬菜中的三苯锡残留

建立了全自动QuEChERS样品制备系统-同位素稀释-气相色谱-串联质谱法测定蔬菜水果中三苯锡残留的方法。方法利用全自动QuEChERS样品制备系统提取和净化一体的功能,结合同位素稀释和气相色谱-三重四级杆串联质谱仪检测,消除了QuEChERS法处理样品带来的基质效应问题。样品经1%乙酸乙腈溶液在全自动QuEChERS样品制备系统提取净化,用四乙基硼化钠进行衍生,采用GC-MS/MS多反应监测(MRM)模式对三苯锡进行定性和定量分析。结果表明,三苯锡在10～500μg/L,相关系数(R~2)为0.9995,检出限(LOD)为0.0005mg/kg,定量限为0.005mg/kg。选取4种不同基质的果蔬样品,在空白样品中添加浓度为0.02、0.1mg/kg和0.2mg/kg,三苯锡的平均回收率范围为92.3%～115.1%,相对标准偏差小于10.1%。     

多种食品基体中茚虫威残留气相色谱检测

建立了采用气相色谱检测包括毛豆、青梗菜、柚子、姜、木耳、笋、茶叶、猪肉、鱼肉及鸡肉等多种食品基体中茚虫威残留的方法。采用丙酮 正已烷混合溶剂提取试样中茚虫威残留,ENVI-CARB固相萃取小柱净化植物源性产品、Florisil PR固相萃取小柱净化动物源性产品。对于气相色谱分析,定量限(LOQ)为0.005mg/kg,在添加浓度0.005～0.04mg/kg时,回收率及相对标准偏差分别为74.9%～106.4%及1.9%～11.5%。     

固相萃取-液相色谱-串联质谱法同时检测动物源性食品中的可乐定和赛庚啶

建立了固相萃取-液相色谱-串联质谱法同时检测动物源性食品中的可乐定和赛庚啶的检测方法。试样经乙腈提取,过混合型阳离子交换固相萃取柱(PCX)净化,采用T3色谱柱,多反应监测(MRM)正离子扫描方式,分离分析,基质外标法定量。结果表明,目标物在1.0~100 ng/mL范围内线性关系良好,相关系数(R²)大于0.999;方法的检出限为1 μg/kg,定量限为5 μg/kg。在5、10、50 μg/kg 添加水平下不同基质(猪肉、鸡肉、牛肉、猪肝、猪脂肪、牛奶、鸡蛋和肠衣)中可乐定和赛庚啶的加标回收率范围为67.2%~102.0%,相对标准偏差(RSD)为5.37%~12.3%。方法的选择性好,抗干扰能力强,能满足国内外法规的要求,可以为动物源食品中可乐定和赛庚啶残留的监测提供技术支持。     

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