色谱-质谱联用的食品组学技术在食品科学研究中的应用

食品组学是近年来新兴的利用基因组学、转录组学、蛋白质组学及代谢组学等系统生物学的分析思路和方法研究食品科学的一类技术,被广泛用于食品营养、食品安全及食品溯源等研究中。色谱与质谱的联用将色谱对复杂生物体系的高分离能力与质谱的高灵敏度、高分辨率、高选择性等优点相结合,具有分析速度快、定性定量结果准确、样品用量少等特点,是目前食品组学研究中一种强有力的检测技术。本文综述了基于色谱-质谱联用的食品组学技术的分析流程及该技术在食品营养品质、食品加工及贮藏、食品溯源及真伪鉴别、食品中农药残留、食品过敏原五个方面的应用,并提出了该技术的发展趋势及展望,旨在为食品科学与质量安全研究提供理论参考。     

Pumpkin seed oil: a comprehensive review of extraction methods,nutritional constituents,and health benefits

Pumpkin seed oil (PSO), a rich source of nutrients, is extracted from the seeds of different pumpkin varieties for food and medicines. This article aims to provide an evidence-based review of the literature and to explore the extraction technologies, nutritional properties, and biological activity of PSO. From previous literature, PSO contains a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition, and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme-assisted aqueous extraction, and ultrasound-assisted extraction have been replacing the conventional technologies gradually as promising methods for the safe, non-polluting, and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases. © 2023 Society of Chemical Industry.     

中药类保健食品的研发: 从食品科学角度的 思考与建议

中药类保健食品是在中医药理论指导下研制的具有特定保健功能的食品。我国丰富的中药资源和源远流长的"药食同源"文化为中药类保健食品的研发提供了基础。但传统中医理论的科学性和建立在中医基础之上的中药功效受到一定质疑,围绕着中医药的争论从未停止。本文从中医理论的科学性和中药功效的真实性以及围绕着中医药的争论展开论述,从食品科学的角度对中医保健食品开发的科学性进行了探讨,提出虽然中医药得不到普遍认同,但中药的功效在长期使用中得到了验证,所以,中药类保健食品的研发是有实证根据的,但关键是在以传统的中医药理论作为指导时,还要以现代科学特别是食品科学的研究为依据来进行开发的观点,以期为中药类保健食品的研发提供参考和借鉴。     

电感耦合等离子质谱法检测保健食品中的硅

目的建立电感耦合等离子体质谱法检测保健食品中硅含量的分析方法。方法将保健食品类试样进行灰化,加入氢氧化钠形成共熔体,将共熔体与水混合,得到溶解液,采用电感耦合等离子体质谱法对溶解液进行硅含量检测。通过加标回收率和国家标准物质的分析实验验证该方法的准确性和可靠性。结果实验标准曲线的线性范围在0.0～10.0μg/mL,回归方程的相关系数达到1.0000。方法的检出限为0.050 mg/L,标准物质加标回收率在96.4%～103.3%,精密度小于2.5%;国家标准物质柑橘叶和紫菜测定值均在标准值允许的范围内。结论该方法具有快速、批量、灵敏度高的特点,适用于保健食品中硅含量的测定。     

Exploring pathways to food science careers in Southern California: A case study in food science career development

Southern California is a diverse region that is home to a high concentration of food science companies, with an increasing demand for additional food scientists and technologists to join this workforce. Despite this abundance of food science companies and the high demand for jobs, there is currently a shortage in the number of qualified food scientists and technologists in the region. This shortage is also observed within higher education, with declining enrollments in the food science graduate and undergraduate programs across Southern California. Here, we conduct a case study to explore the factors that influence students from Southern California to pursue or not pursue careers in food science. We surveyed both undergraduate and graduate students currently enrolled in food science as well as industry professionals in the region to determine sources of knowledge about the discipline, and motivations and barriers for pursuing careers in food science. We also surveyed high school educators in the region to gain additional perspectives on how food science is being introduced at the secondary level, if at all. Our results demonstrate that many students and high school educators are not knowledgeable about career options within food science and that students who are pursuing food science largely report similar motivations for pursuing the discipline as those currently working in the food science industry. We conclude by discussing implications for the food science education community within Southern California and beyond.     

全谷物食品对人体健康最重要的营养健康因子

综述了全谷物食品中的营养健康因子及其对人体健康的调节机理,并提出全谷物食品研究过程中存在的主要问题,以推动我国全谷物食品的开发和应用。     

Molecularization in nutritional science: A view from philosophy of science

Scope : Over the past decade, a trend toward molecularization, which could be observed in almost all bioscientific disciplines, now appears to have also developed in nutritional science. However, molecular nutrition research gives birth to a series of questions. Therefore, we take a look at the epistemological foundation of (molecular) nutritional science. Methods and results : We (i) analyze the scientific status of (molecular) nutritional science and its position in the canon of other scientific disciplines, (ii) focus on the cognitive aims of nutritional science in general and (iii) on the chances and limits of molecular nutrition research in particular. By taking up the thoughts of an earlier work, we are analyzing (molecular) nutritional science from a strictly realist and emergentist–naturalist perspective. Conclusion : Methodologically, molecular nutrition research is bound to a microreductive research approach. We emphasize, however, that it need not be a radical microreductionism whose scientific reputation is not the best. Instead we favor moderate microreductionism, which combines reduction with integration. As mechanismic explanations are one of the primary aims of factual sciences, we consider it as the task of molecular nutrition research to find profound, i.e. molecular‐mechanismic, explanations for the conditions, characteristics and changes of organisms related to the organism–nutrition environment interaction.     

Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors

Observed changes in eating and drinking behaviors in economically developing countries are associated with increase of obesity and related chronic diseases. Researchers from field of public health (PH) have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in food science, and state to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoint of food science and technology (FST) and public health and to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception between food processing/unit operation/food technology and formulation or recipes. For the public health approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat, and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality, and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated with formulation/recipe and not with the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality must be considered by the population.     

液质联用法同时检测保健食品中非法添加的13种壮阳类化学品

目的建立同时检测保健食品中非法掺入13种壮阳类化学品的液质联用方法,并对100批市售样品进行检测。方法采用液相色谱-离子阱质谱法对样品进行检测,样品经甲醇超声提取、C18色谱柱分离,以甲醇-乙腈-20 mmol/L乙酸铵溶液为流动相,进行梯度洗脱。在电喷雾离子化正离子和负离子模式下,以一级全扫描和二级全扫描模式检测,扫描范围为50~1000 u。结果 13种化合物的检出限为0.1~5 ng,在100批样品中,5批检测出西地那非,2批检测出他达拉非,1批检测出硫代西地那非。结论该法选择性强,灵敏度高,可以用于分析检测保健食品中是否掺入壮阳类化学品。     

科技创新在食品安全综合监管科学中的应用

提升食品安全监管效能需要发展和遵循食品安全监管科学,食品安全监管科学强调风险管理理念。当前情况下,科技创新支撑构建食品安全全过程的风险监测、预警、管治和共享技术体系,为食品安全综合治理提供了解决方案。本文论述了食品安全监管对科技创新的需求,科技创新的重点内容,当前创新技术手在食品安全监管科学中的应用。未来,科技创新手段的应用需从当前的局部试点试用,向全国统一、系统配置推进,对监管科学发挥更重要支撑作用。     

液相色谱-串联质谱法测定植物来源保健食品中去甲乌药碱

目的 建立一种植物来源保健食品中去甲乌药碱的液相色谱-串联质谱(LC-MS/MS)检测方法。方法 样品经甲醇溶液超声提取,采用0.1%甲酸(A)和甲醇(B)作为流动相进行梯度洗脱。质谱(ESI+)采用多离子监测模式(MRM)。结果 去甲乌药碱在上述色谱条件下能完全分离;去甲乌药碱线性范围为5.34~106.8 ng/mL;平均回收率91.4~99.2%,RSD＜3.0%。结论 该方法操作简便,能测定植物来源保健食品中去甲乌药碱,精密度和回收率高,重复性好,结果符合要求。     

黑蒜的营养价值及保健作用的研究进展

本文总结了黑蒜的营养价值、化学成分以及其抗氧化作用、杀菌、抗衰老、增强免疫力、抗癌作用和调节血糖等生物学功能,介绍了黑蒜作为健康食品对人机体的积极作用,提出今后的研究方向。      

Determination of aminoglycosides and quinolones in food using tandem mass spectrometry: a review

The widespread use of antibiotics in dairy cattle management may result in the presence of antibiotic residues in food. While rapid screening tests are commonly used to detect the presence of antibiotics in food, more accurate chromatographic-mass spectrometric methods combined with tandem mass spectrometry (MS/MS) are required to determine the identity and quantity of the antibiotic present. These methods (HPLC/MS/MS) may have the greatest potential for accomplishing direct multi-residue identifications in complex biological matrices, such as food. This study reviews recent applications of tandem mass spectrometry in the determination of antibiotic residues, such as aminoglycosides and quinolones in food.     

QuEChERS-液相色谱-串联质谱法快速测定保健食品中违禁添加药物托拉塞米和双醋酚丁含量

目的 建立QuEChERS-液相色谱-串联质谱法(liquid chromatography-tandem mass spectrometry, LC-MS/MS)快速测定保健食品中违禁添加药物托拉塞米和双醋酚丁的分析方法。方法 样品经乙腈提取后, 用QuEChERS法净化, Symmetry C18色谱柱分离, LC-MS/MS外标法定量。结果 该方法具有较高的灵敏度, 托拉塞米和双醋酚丁的定量限为0.2 μg/kg; 在0.2~50.0 μg/kg浓度范围, 线性相关系数大于等于0.9986, 平均回收率为87.6%~98.9%, 相对标准偏差为3.8%~10.5%。结论 该方法处理过程快速简便, 灵敏度高、专属性强, 适用于保健食品中物托拉塞米和双醋酚丁的含量的测定。     

液相色谱-串联质谱法测定银杏叶提取物及含银杏叶提取物的保健食品中咖啡因的含量

目的建立一种液相色谱-串联质谱法(liquid chromatography-tandem mass spectrometry, LC-MS)测定银杏叶提取物及含银杏叶提取物的保健食品中咖啡因的含量的方法。方法样品经甲醇超声提取, C_(18)色谱柱分离,以0.1%甲酸水溶液-0.1%甲酸乙腈溶液(50:50, V:V)为流动相进行等度洗脱,在正离子模式下检测,外标法定量。结果该方法在21.5～1075 ng/mL浓度范围内呈现良好的线性关系,相关系数r为0.9999,平均回收率为97.20%～99.63%,相对标准偏差(relative standard deviation, RSD)小于2.67%。在所检测的6批银杏叶提取物及1批保健食品中均检测出咖啡因,含量范围为0.41～8.71mg/kg。结论该方法专属性强、准确性好、灵敏度高、重现性好,适用于银杏叶提取物及含银杏叶提取物的保健食品中咖啡因的鉴别和含量测定。     

高效液相色谱-串联质谱法测定保健食品中 黄曲霉毒素M1

目的建立测定保健食品中黄曲霉毒素M1的高效液相色谱-串联质谱法。方法样品经甲醇超声提取,用氰基柱将黄曲霉毒素M1分离,用高效液相色谱-串联质谱进行测定,外标法定量。结果黄曲霉毒素M1标准曲线在0.1~2.0 ng/m L范围内有良好的线性关系,r0.9998,回收率为77.5%~97.8%,RSD5.0%,检出限为0.1μg/kg。结论该方法结果准确可靠,可节省样品前处理时间,有利于降低检验成本,适用于保健食品中黄曲霉毒素M1的限量测定。     

Enzymatic crosslinking and food allergenicity: A comprehensive review

Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.     

微波消解-电感耦合等离子体质谱法测定 保健食品中的9种元素

目的建立微波消解-电感耦合等离子体质谱法检测液体水基、固体粉基、软胶囊基3种基质的保健食品中钠、镁、钾、钙、锰、铁、铜、锌、硒9种元素的分析方法。方法前处理方法采用硝酸-双氧水体系的微波消解法,仪器检测方法采用电感耦合等离子体质谱法。对3种基质的保健食品中9种元素进行同时测定。通过在线加入标准溶液实现对样品的实时校正,内标为~(103)Rh和~(185)Re。结果方法的线性范围宽,跨越两个数量级;9种元素相关系数r均在0.999以上;检出限低;9种元素回收率在82%~120%之间;精密度在7.8%以内。结论本方法准确、灵敏、简便,适合进行液体水基、固体粉基、软胶囊基3种基质的保健食品中钠、镁、钾、钙、锰、铁、铜、锌、硒9种元素的同时测定。     

GC-MS测定薯类油炸食品及洋快餐中丙烯酰胺

利用中国疾病预防控制中心营养与食品安全所的样品前处理方法,采用气相色谱和四级杆一级质谱联用技术对薯类油炸食品及洋快餐两类8种食品中丙烯酰胺进行了测定,以相对保留时间和丙烯酰胺相应监测离子的丰度进行定性分析。结果表明,丙烯酰胺标准各浓度水平的相对响应因子RRF的相对标准偏差(RSD)小于20%,满足内标法计算要求,薯类油炸食品丙烯酰胺含量为456～5269μg/kg,洋快餐食品中丙烯酰胺含量为147～214μg/kg。     

A multi‐ontology framework to guide agriculture and food towards diet and health

Global increases in metabolic diseases that can be influenced by diet have re‐emphasized the importance of considering how different foods can improve human health. The entire agricultural enterprise has an unprecedented opportunity to increase its value by producing foods that improve the health of consumers. Research efforts in agriculture/food science/nutrition are endeavoring to do so, although little tangible success has been achieved. At the core of the problem is a failure to define the goal itself: health. Health, as a scientifically measurable concept, is poorly defined relative to disease, and yet consensus‐based, curated vocabularies that describe the multiple variations in human health in useful terms are critical to unifying the scientific fields related to agriculture and nutrition. Each of the life‐science disciplines relating to health has developed databases, thesauri, and/or ontologies to capture such knowledge. High‐throughput and ‐omic technologies are expanding both the amount and heterogeneity of available information. Unfortunately, the language used to describe substantially similar (even logically equivalent) concepts is often different between information systems. Increasing the future value of agriculture, therefore, will depend on creating a process for generating common ontologies of the concept of health, and guiding the development of a common language. This paper illustrates a framework for integrating heterogeneous ontologies into interdisciplinary, foods‐for‐health knowledge systems. A common system of language that describes health and is shared by all the life‐science disciplines will provide immediate benefits in terms of increased health‐claim regulatory efficiencies and predictive functions for individualized diets. Ultimately, these vocabularies will guide agriculture to its next goal of producing health‐enhancing foods. Copyright © 2007 Society of Chemical Industry