高效液相色谱法测定酱油中山梨酸的不确定度评定

根据JJF 1059.1-2012《测量不确定度评定与表示》和GB/T 23495-2009《食品中苯甲酸、山梨酸和糖精钠的测定高效液相色谱法》的原理与方法,建立高效液相色谱法测定酱油中山梨酸含量的测量不确定度评定数学模型。分析高效液相色谱法测定酱油中山梨酸含量的不确定度来源,并对其中各不确定度分量进行量化和合成,给出山梨酸测定结果的扩展不确定度。评定结果表明:影响检测结果不确定度的主要因素为标准品误差、玻璃量具误差、标准校正曲线拟合和回收率校正因子。     

高效液相色谱法测定葡萄酒中苯甲酸含量的不确定度评定

对高效液相色谱法测定葡萄酒中苯甲酸含量的测量不确定度进行评定。根据GB/T5009.29-2003《食品中山梨酸、苯甲酸的测定》的检测原理和方法,结合CNAS-GL06《化学分析中不确定度的评估指南》和JJF1059-1999《测量不确定度评定与表示》规定的基本程序,考察分析了高效液相色谱法测定葡萄酒中苯甲酸含量测量不确定性的来源,利用测量获得的实验结果及其它相关资料,计算并评定测量结果的合成不确定度。结果表明:以高效液相色谱法测定葡萄酒中苯甲酸含量,其不确定度主要来源于苯甲酸标准溶液和液相色谱仪,其次为测量重复性和移取样品体积。      

高效液相色谱法测定葡萄酒中山梨酸含量的不确定度评定

对高效液相色谱法测定葡萄酒中山梨酸含量的测量不确定度进行评定。根据CNAS-GL06《化学分析中不确定度的评估指南》和JJF 1059-1999《测量不确定度评定与表示》规定的基本程序,以检测方法为基础建立数学模型,分析高效液相色谱法测定葡萄酒中山梨酸含量过程中引入的各测量不确定度分量,计算得到测量结果的合成标准不确定度和扩展不确定度。结果表明:以高效液相色谱法测定葡萄酒中山梨酸含量,其不确定度主要来源于测量重复性和标准溶液,其次为液相色谱仪和样品稀释过程。     

高效液相色谱法测定水果罐头中阿斯巴甜的不确定度评估

目的评定高效液相色谱法测定水果罐头中阿斯巴甜含量的不确定度。方法按照GB 5009.263-2016《食品安全国家标准食品中阿斯巴甜和阿力甜的测定》测定水果罐头中阿斯巴甜,根据JJF 1059.1-2012《测量不确定度评定与表示》的方法,建立高效液相色谱法测定水果罐头中阿斯巴甜不确定度评定的数学模型,分析其中各不确定度分量的来源,并对其分别进行量化,最终合成水果罐头中阿斯巴甜含量测定结果的不确定度。结果水果罐头中阿斯巴甜含量测定结果 0.0926 g/kg时,在95%的置信区间下,扩展不确定度为0.00282g/kg(k=2)。结论实验过程的不确定度主要来源引有标准溶液的配制操作、标准曲线的拟合过程、试样定容、重复性测定等。     

高效液相色谱法测定酱腌菜中脱氢乙酸含量的不确定度评定

目的 对酱腌菜中的脱氢乙酸含量进行测定并进行不确定度评定。方法 根据GB 5009.121-2016《食品安全国家标准 食品中脱氢乙酸的测定》中第二法液相色谱法,通过通过建立数学模型,识别测量过程中的各个不确定度来源,并对其进行分析和评定。结果 当添加水平为50 μg/mL时,酱腌菜中脱氢乙酸含量的测定结果为0.523 g/kg,在95%的置信区间下,其扩展不确定度为0.098 g/kg（k=2）。结论 对于高效液相色谱法测定酱腌菜中脱氢乙酸含量,其不确定度主要由配制标准溶液与拟合标准曲线构成。     

高效液相色谱法测定灭菌乳中糠氨酸的不确定度评定

目的 评定高效液相色谱法测定灭菌乳中糠氨酸含量结果的不确定度.方法 依据NY/T939-2016《巴氏杀菌乳和UHT灭菌乳中复原乳的鉴定》测定灭菌乳中糠氨酸的含量,建立高效液相色谱法测定灭菌乳中糠氨酸含量的不确定度评定的数学模型,全面分析实验过程中各不确定度的来源,并对各不确定度进行分量量化及合成,计算灭菌乳中糠氨酸的...     

高效液相色谱法测定婴幼儿食品和乳品中泛酸的不确定度分析

目的 评定高效液相色谱法测定婴幼儿配方乳粉中泛酸含量的测量不确定度。方法 依据JJF1059.1-2012《测量不确定度评定与表示》和CNAS-GL06-2018《化学分析中不确定度的评估指南》, 考察测定过程引入不确定度的主要因素, 建立不确定度的数学模型, 并对不确定度的各分量进行计算和合成。 结果 当婴幼儿配方乳粉中泛酸含量为939 μg/100 g, 在95%的置信区间下, 扩展不确定度为30.80 μg/ 100 g (k=2)。评定结果表明, 实验过程的不确定度主要来源为标准物质和曲线拟合。结论 该方法准确可靠, 适用于高效液相色谱法测定婴幼儿配方乳粉中泛酸的不确定度评定, 对检测结果准确度的提高具有指导意义。     

超高效液相色谱法测定番茄中多菌灵的不确定度评定

目的评定超高效液相色谱法测定番茄中多菌灵含量的不确定度。方法按照SN/T 1753-2006《进出口浓缩果汁中噻菌灵、多菌灵残留量检测方法高效液相色谱法》检测番茄中的多菌灵含量,根据JJF1059.1-2012《测量不确定度评定与表示》,考察了称量、标准品配制、标准曲线拟合和仪器重复测量等因素引入的不确定度,并对不确定度各分量进行量化和合成。结果当番茄酱中多菌灵浓度为0.1 mg/kg时,在95%的置信区间下,扩展不确定度为0.00224 mg/kg(k=2)。实验过程中的不确定度主要来源于样品称量和标准溶液配制。结论通过评定测定过程的不确定度,可以把握不确定度的主要来源,为番茄中多菌灵含量的测定提供依据,提高测定结果的准确度。     

高效液相色谱法测定食品中脱氢乙酸的不确定度评定

目的评定高效液相色谱法测定食品中脱氢乙酸测定的不确定度。方法依据JJF1059.1-2012《测量不确定度评定与表示》及新版国标方法 GB 5009.121-2016《食品安全国家标准食品中脱氢乙酸的测定》,建立评定脱氢乙酸不确定度的模型,对检测过程中各分量因素进行不确定度的分析评定。结果当样品中脱氢乙酸的含量为0.243 g/kg时,其扩展不确定度为0.070 g/kg, k=2。结论在整个实验过程中,标准品的配制及高效液相色谱仪的稳定性是影响实验结果的最主要因素,需严格把控。     

果汁泥中苯甲酸含量的不确定度评定

目的评定高效液相色谱法(high performance liquid chromatography,HPLC)测定果汁泥中苯甲酸的不确定度。方法根据GB 5009.28-2016《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》和JJF1059.1-2012《测量不确定度评定与表示》,建立分析HPLC测定果汁泥中苯甲酸的数学模型,通过对整个测定过程中的不确定度来源进行分析和合成,运用最小二乘法对苯甲酸标准曲线拟合的不确定度进行评定。结果在95%置信区间下, k=2,当取样量为2.0630 g,测得果汁泥中苯甲酸含量为(5.997±0.746)μg/kg。结论该实验的主要不确定度来源为标准溶液配制、样品稀释以及标准曲线拟合。     

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