气相色谱内标法测定蔬菜中的乐果

目前,测定蔬菜中乐果农残主要使用外标法,仪器的重现性差,相对偏差达到10％左右,造成定量分析误差较大.产生重现性差的原因是PFD检测器测定乐果时信号的响应值有不断地增大的趋势,本文采用三唑磷为内标物,对仪器条件和处理方法进行了优化,较好地改善了测定方法的重现性,并且简化了处理方法,使样品前处理具有较好的可操作性和稳定性,方法的加标回收率达到92.2～105.0％.     

冷藏对蔬菜中亚硝酸盐及硝酸盐含量的影响

目的 探索冰箱冷藏(4℃)条件下蔬菜中硝酸盐和亚硝酸盐含量随时间的变化,对冷藏食品的安全性进行评价.方法 分别采用重氮偶合分光光度法和麝香草酚分光光度法对生菜、菠菜、油麦菜及苦苣4种常用蔬菜在冷藏条件下其亚硝酸盐及硝酸盐的含量变化进行测定.结果 1～4d内,生菜、苦苣中的亚硝酸盐含量随着时间的延长逐渐增加;菠菜、油麦菜中亚硝酸盐含量分别在第2天和第3天达到最大,之后逐渐降低,而菠菜中亚硝酸盐含量在第4天又出现上升趋势.4种蔬菜中亚硝酸盐含量4d中最大值仅为0.419 4 mg/kg(生菜),均＜4 mg/kg的限量值.苦苣和油麦菜中硝酸盐含量在1～4d内逐渐上升.菠菜中硝酸盐含量第2天达到418.48 mg/kg,之后又降低至20.83 mg/kg.生菜中硝酸盐含量在第3天达到最大值317.26 mg/kg,之后逐渐下降,但均在安全范围内(432 mg/kg).结论 在4℃下冷藏4d后,4种常见蔬菜均可安全食用.可见,冷藏能有效减缓亚硝酸盐和硝酸盐含量的升高.     

Enzymatic Firming of Processed Red Pepper by Means of Exogenous Pectinesterase

Abstract

The objective of this investigation was to demonstrate that the firmness of a commercial vegetable product, diced and frozen red pepper (Capsicum annum var. Sendt), could be improved by the use of exogenous pectinesterase in an industrially relevant process. The diced pepper pieces 10?×?10?×?7?mm³ were infused under vacuum with a commercially available pectinesterase. The range of optimal process conditions was: 15–20°C, 45?min infusion time, a 10–25?mM CaCl₂ infusion brine, a w/w ratio of pepper fruit to infusion brine of 1.5:1, and an enzyme dosage of 30–60 pectinesterase units (PEU) per kg pepper fruit. The firmness as measured by back extrusion was improved by a factor of two to three. The effect of firming was robust and conserved after freezing and heating in a simulated household cooking process. The firming process seems easily adaptable to industrial conditions and may be applicable to other vegetable and fruit products.     

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products.     

Determination of Pyrethroid Insecticides in Crude and Canned Vegetable Samples by Supercritical Fluid Chromatography

A supercritical fluid chromatography method for the determination of seven pyrethroid insecticides (allethrin, resmethrin, phenothrin, permethrin, tetramethrin, cypermethrin, deltamethrin) and one of their common metabolites, phenoxybenzyl alcohol, in whole and peeled potatoes and mixed vegetables was developed. The efficiencies of the two extraction techniques, supercritical fluid extraction and microwave-assisted extraction, for the extraction of pyrethroids from vegetable samples were also compared. The retention times of various pyrethroids ranged from 8.4 to 22.9 min, while all of the peaks were well-resolved and distinctly identified. The limits of detection of pyrethroid insecticides ranged between 0.31 and 0.54 ppm, whereas the limits of detection of phenoxybenzyl alcohol was 0.62 ppm. The recoveries of pyrethroid insecticides from whole potatoes, peeled potatoes, and mixed vegetables ranged as 93.83–99.8%, 92.3–105.8%, and 93.67–102.7%, respectively, with the use of supercritical fluid extraction. The corresponding recovery ranges while using microwave-assisted extraction were 94.2–102%, 96.6–101.2%, and 96–103.2%. These findings suggested that supercritical fluid chromatography was a sensitive and rapid technique for the analysis of pyrethroids in complex matrices, such as vegetables, fruits, and other agricultural products.     

新型果蔬切丁机的设计

国内现有切丁机存在着结构复杂、生产效率低、切出10mm以上果蔬大丁形状不规整的问题,无法满足国内果蔬加工业的发展需求。提出采用离心切削法进行果蔬切片、圆盘刀切丝、横切刀切丁的三维切丁技术的新型果蔬切丁机方案。通过对果蔬的切丁成型分析,得到切10mm以上果蔬大丁形状不规整的原因。仿真分析得到切丁机推进器和横切刀之间的速比以及两者之间的中心位置布置的合理组合。对切丁机主要结构部件进行了设计,研制果蔬切丁机样机。性能试验表明:切出的(15×15×15)mm和(20×20×20)mm马铃薯立方块形状规整,其相对百分数均小于15%,达到了设计要求。     

检测霜霉威的两种方法的比较

目的比较胶体金法与液相色谱-质谱质谱联用法(LC-MS/MS)在霜霉威检测中的应用。证实胶体金试纸检测蔬菜中霜霉威残留的可靠性,并以此为基础建立一个新的检测手段。方法通过胶体金试纸条半定量方法检测的试样,再用液/质谱法联用定量检测试样中的霜霉威。结果胶体金试纸检测为阴性的100个试样,经液/质谱法联用检测结果为未检出,符合率为100%。添加霜霉威的胶体金试纸检测阳性的试样经液/质谱法联用检测,符合率为100%,添加的Cutoff值样品回收率达到93%。结论与液/质联用检测法相比较,胶体金法检测霜霉威具有操作简便、观察直观、快速、省时的特点,特异性强、敏感性较高,从而为检测霜霉威提供了一种快速的检测方法。     

北京市售30种蔬菜中类黄酮物质含量分析

目的测定北京地区30种蔬菜中5种类黄酮物质的含量。方法采用高效液相色谱法检测槲皮素、山奈酚、杨梅黄酮、木犀草素、芹菜配基类黄酮物质的含量,蔬菜样品均购自北京当地菜市场。结果30种蔬菜中全部检出了槲皮素,含量在2.1～85.9mg/kg鲜重,9种蔬菜检出杨梅黄酮,8种蔬菜检出芹菜配基,8种蔬菜检出木犀草素,仅在胡萝卜和西红柿中检出山奈酚。紫洋葱、白洋葱、胡萝卜、甜椒和苦瓜等蔬菜类黄酮含量较高。结论不同蔬菜类黄酮物质的组成和含量差别较大,槲皮素为蔬菜中主要的类黄酮物质。     

Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments

Dietary intake assessment can be considered as a two-step process consisting of collecting and evaluating food composition data, and combining these data with food consumption data. The purpose of this study was to develop databases of nutrient and contaminant concentrations in organic and conventional vegetables and potatoes based on internationally available secondary data. Databases, as described here, are important in (1) comparing the composition of similar foods (organic versus conventional) and (2) assessing probabilistically the combined intake of nutrients and contaminants when nutritional and toxicological dimensions of food consumption are being studied simultaneously.