用高效液相色谱法（碘化衍生物）测定食品中黄曲霉毒素B1

黄曲霉毒素B_1(Aflatoxin B_1,简称AFB_1)是一种较强的致癌物,是进出口食品必检项目之一。食品中AFB_1的测定多采用薄层色谱、柱液相色谱等方法,但操作较繁,误差较大,灵敏度也不够理想。我们参考有关文献,在食品预处理后进行碘化衍生,采用高效液相色谱法测定了一系列进出口粮食、油类、啤酒和酱油中的AFB_1,效果良好。整个分析只需要十几分钟,简便、快速,灵敏度提高十倍,准确度好。     

食品分析

本文对１９９４￣１９９７年间国内食品分析进展作了简介，内容包括概述食品的元素分析和常规检验；化合物分析；添加剂分析；食品色香味品质分析；营养分析；快速检验、毒物、农药残留分析和微生物检验；基础研究与新食源的开发分析等。     

快速测定食品中二氧化硫残量

通常为了食品的美观需在食品中添加一定量的漂白剂,它可使食品看起来新鲜和洁白,一般这些漂白剂都使用食品级的亚硫酸盐、连二硫酸盐等物质。这些物质加入食品后,易分解成具有漂白作用的二氧化硫,使食品变得洁白。我国在国标2760中对食品中检出的二氧化硫残量有一定的规定。二氧化硫残留量的检验方法常用的有蒸馏滴定法(将二氧化硫从食品中蒸馏出来,然后用碘量法滴定),盐酸副玫瑰苯胺比色法[1](用四氯汞酸钠吸收食品中的二氧化硫,再与盐酸副玫瑰苯胺显色)。这些方法操作较复杂,时间也较长,需要的试剂较多。本文根据活泼金属单质如铁、铝…     

第一届食品分析进展国际会议

首届食品分析进展国际会议于2003年11月5日～7日在捷克首都布拉格市召开,由环境分析化学国际协会主办。     

毛细管电泳在食品分析中的应用

介绍了近年来国内外毛细管电泳（CE）在食品分析中的应用,包括蛋白质、氨基酸、生物胺、维生素、碳水化合物、无机离子、有机酸、食品添加剂、农药和抗生素残留、生物毒素等食品中一些物质的测定。引用文献59篇。     

食品分析

本文对１９９２￣１９９３年间的国内食品分析进展作了僮介。内容包括光度分析（分光光度法、发光光度法、原子吸收光谱法、原子荧光光谱法、原子发射光谱法、近红外光谱法等），色谱分析（气相色谱法、液相色谱法、离子色谱法、簿层色谱法、电泳分析等）及电化学、化学计量学等，引用文献５８４篇。     

糖精电极的选择性以及干扰因素的去除

目前测定食品中糖精钠 ,一般沿用薄层层析法和纳氏比色法 ,测定操作较繁琐费时 ,所用试剂多。而选用糖精离子选择性电极测定则具有快速、简便、选择性好等优点。本法测定了糖精电极对常用食品添加剂的选择性系数 ,对干扰较大的防腐剂水杨酸和食用色素 ,探讨了用乙醚萃取消除其干扰的方法。1　试验部分1.1　仪器与试剂糖精离子选择性电极 (中科院上海冶金研究所 )2 17型双套管饱和甘汞电极 ,外套管内装入含30 g·L- 1琼脂的 3mol·L- 1氯化钾溶液。pHS 2型酸度计磷酸盐总离子强度缓冲剂 :pH 6干扰物质溶液 :NaCl、蔗糖、葡萄糖、酒石酸、…     

第16届国际质谱分析会议(Ⅰ)

16届国际质谱分析会议于 2 0 0 3年 8月 31日至 9月 4日在联合王国Edinburgh市召开 ,由JohnJ.Monaghan教授筹备。会议内容涉及基础理论、蛋白组学研究、食品分析、法医学、工程材料等领域的应用。择要介绍如下。关于基础理论方面的报告和论文有 30篇 :( 1 )M .J .V .Jarvis等 ,     

钒—钼酸铵比色法测定食品中总磷

食品中的磷具有营养学意义.常用的定量方法有钼蓝比色法和重量法,钼蓝比色法测定食品中的总磷,酸度对测定结果的影响比较大,方法的重现性差;重量法仅适用于磷的含量较高的食品.本文参照文献,用钒-钼酸铵比色法测定食品中总磷,试液酸度对吸光度几乎没有影响,磷含量在0.5～10mg·L~(-1)范围内呈良好的线性关系,相关系数r=0.9998,相对标准偏差<3%,加标回收率在97.6%～103.7%之间.     

《食品仪器分析技术》

食品分析是检测食品的组成和性质,以评价食品的营养价值、功能性质及其可接受性的一项重要技术。该书着重介绍了在食品分析中常用的几类仪器分析方法:气相色谱法、高效液相色谱法、波谱分析技术、热分析及食品流变学测量。     

Hydrophilic interaction liquid chromatography in food analysis

The use of hydrophilic interaction liquid chromatography (HILIC) in food analysis in the last decade is reviewed. The HILIC mechanism is briefly discussed, but main emphasis is put on the use of HILIC for separation of different food matrices. The food matrices are divided into food of animal origin and related products, vegetables, fruits and related compounds, and other food-related matrices. A list on important applications is provided for each category including experimental conditions and a brief summary of the results. The 100 references included will provide the reader a comprehensive overview and insight into HILIC applications to food analysis.     

微流控芯片在食品安全分析中的应用进展

微流控芯片技术可以实现从样品处理到检测的微型化、自动化、集成化及便携化,因而在食品安全检测方面展现出强大的发展活力。目前微流控芯片技术在农药残留、兽药残留、重金属、食品添加剂等食品安全检测方面已取得了一系列重要进展。该文着重介绍了微流控芯片技术在食品安全分析中的研究进展,并展望了其在食品安全分析中的应用前景。     

Biosensors for the analysis of microbiological and chemical contaminants in food

Increases in food production and the ever-present threat of food contamination from microbiological and chemical sources have led the food industry and regulators to pursue rapid, inexpensive methods of analysis to safeguard the health and safety of the consumer. Although sophisticated techniques such as chromatography and spectrometry provide more accurate and conclusive results, screening tests allow a much higher throughput of samples at a lower cost and with less operator training, so larger numbers of samples can be analysed. Biosensors combine a biological recognition element (enzyme, antibody, receptor) with a transducer to produce a measurable signal proportional to the extent of interaction between the recognition element and the analyte. The different uses of the biosensing instrumentation available today are extremely varied, with food analysis as an emerging and growing application. The advantages offered by biosensors over other screening methods such as radioimmunoassay, enzyme-linked immunosorbent assay, fluorescence immunoassay and luminescence immunoassay, with respect to food analysis, include automation, improved reproducibility, speed of analysis and real-time analysis. This article will provide a brief footing in history before reviewing the latest developments in biosensor applications for analysis of food contaminants (January 2007 to December 2010), focusing on the detection of pathogens, toxins, pesticides and veterinary drug residues by biosensors, with emphasis on articles showing data in food matrices. The main areas of development common to these groups of contaminants include multiplexing, the ability to simultaneously analyse a sample for more than one contaminant and portability. Biosensors currently have an important role in food safety; further advances in the technology, reagents and sample handling will surely reinforce this position.     

Microextraction techniques in the analysis of food flavor compounds: A review

Food flavor compounds due to the complexity of food as a matrix, and usually their very low concentrations in a product, as well as their low odor thresholds, create a challenge in their extraction, separation and quantitation. Food flavor volatiles represent compounds of different polarity, volatility and chemical character, which determine method of extraction for their isolation from food. Microextraction techniques, mainly SPME and SBSE have been used for food flavor compounds analysis for two decades. Microextraction methods other than SPME and SBSE are seldom used despite their analytical potential. The review discusses the nature of food flavor compounds, and different approaches to food flavor analysis. It summarizes the use of microextraction methods in food flavor compounds analysis based on papers published in the last 5 years, and discusses the potential of microextraction methods in this field.     

Analysis of food proteins and peptides by chromatography and mass spectrometry

The research topics and the analytical strategies dealing with food proteins and peptides are summarized. Methods for the separation and purification of macromolecules of food concern by both high-performance liquid chromatography (HPLC) on conventional packings and perfusion HPLC are examined. Special attention is paid to novel methodologies such those based on multi-dimensional systems that comprise liquid-phase based protein separation, protein digestion and mass spectrometry (MS) analysis of food peptide and proteins. Recent applications of chromatography and MS-based techniques for the analysis of proteins and peptides in food are discussed.     

New food control system in Japan and food analysis at NFRI

In Japan, there was a drastic change in food control system, which was brought about by problems with BSE. Food Safety Basic Law was newly enacted and Food Hygiene Law, Japanese Agricultural Standards Law and so on were revised. Food Safety Commission was newly established for risk assessment, and Ministry of Agriculture, Forestry and Fisheries and Ministry of Health, Labor and Welfare were reorganized on food safety. National Food Research Institute (NFRI) works for improvement of technology for food analysis, development of technology to ensure food safety and so on. Objects of food analysis are inorganic elements, acrylamide, mycotoxins, functional components, genetically modified organisms, varieties of rice and so on. Proficiency testing schemes (PTs) were introduced to NFRI for reliability of food analysis. Certified reference materials (CRMs) of food related materials prepared in Japan, and PTs provided by Japanese organization were limited. It is requested for Japanese organizations to prepare new CRMs and provide many kinds of PTs for solution of peculiar problems.     

基于主成分分析-Fisher判别分析的食品类塑料瓶物证差分拉曼光谱分类

食品类塑料瓶物证携带许多潜在证据信息,目前针对此类物证的检验研究尚处于探索阶段。利用差分拉曼光谱对46个食品类塑料瓶样品进行检验,依据样品材质及光谱特征峰可将样品分为三类。利用主成分分析（Principal component analysis, PCA）-Fisher判别分析,绘制主成分得分图,构建判别函数,建立分类模型。结果表明,食品类塑料瓶样品具有明显的聚类关系,原始分类与交叉验证分类准确率达到100 %。差分拉曼光谱结合PCA-Fisher判别分析,检验鉴别食品类塑料瓶物证具有一定的科学性。     

原位电离质谱技术在食品质量安全检测中的应用

原位电离质谱技术能够在常压环境下直接分析各种食品样品,无需或仅需极少的食品制备,大大提高了分析效率,已经成为一种重要的食品快速分析方法。本文对原位电离质谱的离子化技术和工作流程进行了介绍,从食品污染物检测、非法添加物筛查、食品真伪鉴别和品质评价等方面出发,综述了该技术在食品质量安全检测中的应用。讨论了其应用于食品分析领域时面临的挑战和未来发展趋势。