酶联免疫分析在调味料安全质量检测中的应用

酶联免疫分析是一种基于特异抗原抗体的反应、具有灵敏、简便而且成本低廉的免疫分析技术.本文对这种技术进行概述,详细评述该技术在调味料污染物检测中的应用,包括微生物污染以其生物毒素残留,违禁有机化合物污染和食品过敏原残留等;同时阐述了该技术在调味料质量安全监控的应用前景.     

刍议味型

中国菜肴制作技术的指导思想是以味为核心,以养为目的.对中国菜肴味型与味别、味型与味觉、味型与调味料的关系及味型的分类、发展和开发的研究具有重要的意义.     

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g^?1, whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g^?1; harman and norharman were detected at higher concentrations up to 17.77 ng g^?1 while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.     

QuEChERS-液相色谱串联质谱法测定鲜菜类调味品中10种杀菌剂残留

建立鲜菜类调味品中10种杀菌剂的QuEChERS-液相色谱串联质谱测定方法,并优化QuEChERS前处理方法和液相色谱-三重四级杆质谱联用仪的色谱、质谱条件。样品经QuEChERS方法提取和净化后,以乙腈（0.05%甲酸）-水（0.05%甲酸）为流动相,梯度洗脱,经Agilent SB-Aq色谱柱（3.0 mm×100 mm,1.8 μm）分离后,采用三重四极杆串联质谱仪,电喷雾离子源（ESI）,多反应监测（MRM）正离子模式进行检测。结果表明,10种杀菌剂在测定范围内相关系数R2均＞0.999,检出限为0.2～0.6 μg/kg,加标回收率为73.0%～104.7%,精密度试验结果相对标准偏差（RSD）为1.9%～9.8%。该方法具有操作简便、灵敏、准确的特点,适用于鲜菜类调味品中10种杀菌剂的测定。     

调味品的发展趋势及产品开发构想

调味品在我国以高速发展，并明显呈现出复合化、方便化、营养化等趋势。分析了调味品发展中的主要特点，并就新产品开发提出了一系列设想。     

Carotene content of some common (cereals,pulses, vegetables,spices and condiments) and unconventional sources of plant origin

This study provides new data on the the total carotenoids and β-carotene content of commonly consumed cereals, pulses, vegetables, spices and condiments. Separation of carotenoids by HPLC showed that β-carotene is the predominant carotenoid in all the foods studied. Cereals and pulses appear to be poor sources of provitamin A precursors. Among the vegetables studied pumpkin, ridge gourd, green chillies, tomato, green peas, field beans and French beans are not only inexpensive but are better sources of β-carotene (20–120 mg/100 g). Among the spices and condiments, red chilli (1310 mg/100 g) and Smilax (2136 mg/100 g), which are regularly used in Indian recipes are good sources of provitamin A precursors. The study also identified unconventional sources like Gulmohar, Peltiforum ferruginum,Lucern and Spirulina as rich sources of β-carotene. Considering that Indian diets predominantly consist of cereals and pulses, choosing appropriate combinations of cereals and pulses will contribute significantly to overall vitamin A intakes. Together with our earlier efforts, the present study has generated a database of β-carotene contents of Indian plant foods, which could be of help in the elimination of vitamin A deficiency.     

饮品与调味品中香味成分分析方法

饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。综述了这些成分的各种测定方法,重点介绍了气相色谱法（GC）、高效液相色谱法（耶LC）、离子色谱法（IC）和毛细管电泳法（CE）等当代先进的分析检测方法。     

调味品的感官鉴评

该文详细的论述了调味品感官鉴评的基础内容 ,感官鉴评时的注意事项 ,各种条件产生的影响因素和实际鉴评中的具体操作要求和步骤 ,调味品生产过程中各种因素产生的感官效果     

调味品的营养化技术

我国居民食物和营养发生变迁,导致微量营养素营养缺乏和慢性非传染性疾病双重负担。调味品是构成膳食的必需食品,需要不断发展,满足消费者的营养健康需求。本文讨论了调味品营养化的主要技术方法,包括食物强化、应用药食两用中草药、应用新食品原料、营养健康效果的循证医学的系统荟萃分析技术,降低食盐含量五个方面。调味品的营养化应当成为行业的战略发展方向。     

ISO 9000质量管理体系在调味品生产企业的应用

为帮助调味品生产企业提高质量管理水平,介绍了现阶段我国调味品生产企业管理现状,具有管理水平低、人员素质差和经济效益低的特点.同时提出了企业实施ISO9000系列标准的原则,并详细介绍了调味品生产企业推行质量管理体系的具体步骤,分别为:培训质量体系内部审核员、建立机构、编写质量体系文件、发布贯彻质量体系文件、质量体系试运行、内部质量体系审核及纠正措施、管理评审、模拟审核、纠正措施和质量体系的认证.