富硒花生中硒的赋存形态研究

采用不同的提取液分别提取花生中的蛋白质、多糖和脂肪,测定各组分中的含硒量,研究富硒花生籽粒中硒的赋存形态。结果表明:富硒花生籽粒中的硒以蛋白质结合态硒含量最高,占总硒的69.29%,其中碱溶性蛋白态硒含量最高,占硒总量的45.19%。其次是多糖态结合硒,占总硒的11.76%,其中酸溶性多糖态硒含量最高。脂肪结合态硒只占总硒的8.61%。     

富硒虫草中硒的赋存形态及分布特点

研究恩施人工栽培的富硒虫草中硒的含量分布和赋存形态,采用不同的浸提液提取虫草中的多糖和不同种类蛋白质,双道原子荧光检测原料和各组分中的含硒量。结果表明,蛋白结合硒是虫草中硒的主要赋存形态,占总硒含量的51.44%;在不同种类的蛋白质组分中,以碱溶性蛋白质结合的硒量最多,占总可溶性蛋白硒含量的31.18%;也有部分硒和多糖结合,占总硒含量的12.01%。     

营养元素硒在富硒玉米中的赋存形态及分布研究

研究了恩施双河产玉米中硒的赋存形态、分布及含硒大分子的提取分离技术。采用不同的提取液：水、氯化钠、乙醇和氢氧化钠分别提取玉米中的蛋白质，水提取玉米中的多糖，并测定他们的含量，并用原子吸收光度法测定他们各组分中含硒量。玉米中蛋白硒是硒的主要赋存形态，占总硒含量的83．4％，在蛋白质的组分中水溶性蛋白质结合硒量最多，占总硒含量的51．9％，也有部分硒和多糖结合。     

富硒小麦提取物中硒含量及其抗氧化特性

为研究富硒小麦的富硒水平和硒的赋存形态,选用兰州高硒地区生产的富硒小麦为原料,通过超声、离心、透析的方法将富硒小麦中的有机硒和无机硒分离,用火焰原子吸收光谱法测定小麦硒水平。结果表明,富硒小麦硒的主要赋存形态是有机态,占总硒的84.36%。有机态硒主要为硒蛋白（54.46%）,硒多糖次之,少量为硒核酸和其他有机态硒。在蛋白态硒中,清蛋白和谷蛋白硒含量较高,分别占总硒的19.46%和16.83%。抗氧化性分析结果表明,多糖相对于蛋白和核酸提取物,具有更长的诱导时间、更高的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力和Fe3+还原力。皮尔逊相关性分析表明,小麦富硒提取物抗氧化能力与其硒含量之间表现为显著的正相关性。     

富硒大米中硒形态分析

采用原子荧光光度法分析了天然富硒大米中硒的主要赋存形态、分布及含量.本实验中,硒的检测线性范围为4 μg/L～20μg/L,相关系数是r=0.999 3,总硒测定的相对标准偏差(RSD)为0.966％(n=6),总硒的加标回收率为103.12％.实验表明富硒大米中的总硒含量为206.708 μg/kg,达到60 μg/kg～300 μg/kg的富硒标准,而硒主要以对人体有益的有机硒形态存在,含量为168.875 μg/kg,占总硒的81.70％,而有机硒中最主要的赋存形态是蛋白硒,含量90.170 μg/kg,占53.40％,其次多糖硒占9.28％,RNA硒占1.86％,其它形态的有机硒占35.46％.     

富硒小麦面制品中硒及其损失的研究

目的：研究富硒小麦从籽粒到面粉以及不同面制品中的硒及其损失的变化规律。方法：富硒小麦是通过对河南省目前推广的优质强筋、中筋、弱筋等小麦采取叶面喷施外源亚硒酸钠溶液以获得,随后对其采取磨粉、发芽和蒸、煎、煮、炸、烤、炒等方式加工成不同面制品以检测分析硒及其硒形态含量。结果：富硒小麦籽粒被磨成面粉后,其面粉中的硒、麸皮中的硒和加工过程中的硒损失分别占籽粒总硒含量约65.18%、22.20%和12.62%;而富硒小麦籽粒经发芽培养制成麦芽粉后,总硒含量增加约4.74%;富硒面粉制成不同面制食品后,面条、馒头、面包、油条、油饼中硒损失分别占面粉总硒约1.51%、3.10%、6.87%、8.90%、11.42%,硒损失大小依次为油饼(煎)>油条(炸)>面包(烤)>馒头(蒸)>面条(煮),而土馍中增加硒占面粉总硒约8.12%;富硒小麦籽粒、麸皮、面粉及各种面制品中有机硒形态以硒代蛋氨酸为主。结论：富硒小麦籽粒加工成面粉后,总硒含量平均减少约34.82%,麸皮硒和加工过程中硒损失是富硒面粉总硒含量减少的主要因素;富硒小麦籽粒发芽制成麦芽粉后总硒含量略有增加但不显著;采用煮和蒸...     

荸荠中硒的赋存形态及分布研究

研究了湖北恩施所购买的荸荠中硒的赋存形态、分布及含硒大分子的提取分离技术。采用不同的浸提液提取荸荠中的蛋白质,水提取荸荠中的多糖,并测定它们的含量,用微波消化法消化,原子吸收分光法测各组分中的含硒量。结果表明,蛋白硒是荸荠中硒的主要赋存形态,其占总硒含量的50.45%;蛋白质组分中,以醇溶性蛋白质结合的硒量最多,占总硒含量的38.66%;也有部分硒和多糖结合。     

富硒双歧杆菌中硒的赋存形态及分布

研究富硒动物双歧杆菌01中硒的赋存形态和分布。对动物双歧杆菌01进行富硒培养,然后从富硒菌体中分离核酸、多糖和蛋白质,并应用SDS-聚丙烯酰胺凝胶电泳分离富硒菌体中的硒蛋白组分,采用氢化物原子吸收(HG-AAS)法测定硒含量。结果表明,动物双歧杆菌01能够吸收16.7%-39.6%的无机硒并将其大部分转化为有机硒;蛋白硒是富硒动物双歧杆菌01中硒的主要赋存形态,有机硒在蛋白质、多糖和核酸中的分布依次为:蛋白硒>多糖硒>核酸硒;在蛋白硒中,硒主要分布在分子量不超过20ku的蛋白或肽链中。     

富硒茶叶中硒的赋存形态研究

利用氢化物—原子荧光光度法分析硒在富硒茶叶中的主要赋存形态及分布规律。结果表明,富硒茶叶中的总硒含量为533.5μg/kg,硒主要以对人体有益的有机结合态形式存在,其含量占总硒的比例为83.66%,而有机硒中最主要的赋存形态为蛋白硒,占有机硒含量的76.35%,茶叶中的硒还有少部分与核酸和多糖结合。     

富硒萝卜叶中的硒的赋存形态及分布研究

实验研究了营养元素硒在萝卜叶中赋存形态、分布及含硒大分子的提取分离技术;采用pH值分别为8．5和6．0的KH2PO4-Na2HPO4缓冲溶液、蒸馏水、稀盐、乙醇、稀碱分别依次提取不同种类的蛋白质,热水浸提法提取多糖,原子吸收分光光度法测定不同种类蛋白质、多糖、干样品中硒的含量。结果表明：萝卜叶中的含硒组分主要有蛋白硒和多糖硒,分别占样品含硒量的54．48％和17．31％,在硒蛋白组分中又以水溶性蛋白结合硒含量最高,占样品含硒量的26．78％。     

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