利用液相色谱-质谱多反应监测方法测定食物中主要的牛奶过敏原α-酪蛋白

采用液相色谱-质谱串联的多反应监测技术检测食物中的牛奶过敏原成分α-酪蛋白,检出限达到了0.5 mg/L,与目前已报道的检出限水平相当。该过敏原成分在0.5~250 mg/L范围内线性关系良好,说明本方法对于食品中牛奶过敏原成分的检测具有极好的实际应用价值。     

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。     

质谱在高通量快速检测技术中的应用研究进展

质谱是现代分析测试技术中同时具备了灵敏度高、特异性好、分析速度快等特性的普适性方法,现已被广泛应用于食品检验、环境监测、药物筛选、临床医学等众多领域的高通量快速检测技术中。该文针对近年来低分辨质谱、高分辨质谱以及原位电离质谱技术在高通量快速检测,特别是小分子化合物的高通量快速检测中的应用研究进展进行了综述,并对质谱技术用于高通量快速检测的发展趋势及应用前景进行了展望,以期为相关领域的科技人员提供理论支持和技术参考。     

基于高分辨质谱技术的婴幼儿食品中过敏原蛋白质的高灵敏检测

基于高效液相色谱-串联质谱(LC-MS/MS)技术,选择稳定性好、灵敏度高的特征肽段,利用平行反应监测(PRM)技术,实现了多类过敏原蛋白质的高灵敏度同时检测,并成功应用于婴幼儿食品中过敏原成分的分析。对于婴幼儿食品中蛋白质的提取,与传统的丙酮沉淀法比,采用膜上原位样品预处理方法(i-FASP)可实现更高的蛋白质提取效率和抗干扰能力。所检测的过敏原蛋白质的定量限(LOQ)最小可达到0.028 mg/L,其线性范围最宽可跨越4个数量级,且线性关系良好(相关系数R~2≥0.99)。该方法为食品中过敏原蛋白质组学快速分析提供了一种可靠的分析方法。     

数据融合策略在食品产地溯源中的应用进展

产地溯源技术可有效识别食品来源,在保护消费者权益和维护产品声誉方面具有重要作用。产地溯源常用的检测手段包括光谱、质谱、色谱和传感器技术等,但是对于化学组成较复杂的食品,单一的分析技术通常无法获得足够的化学信息,而数据融合策略可以通过对不同检测技术获取的数据进行处理及联合,获取更多的有用信息,提高在产地溯源过程中的鉴别效果。目前,数据融合策略已经广泛应用于食品产地溯源领域。本文介绍了包括光谱、质谱、色谱和传感器技术等产地溯源检测技术,总结了基于这些技术的数据融合策略在食品产地溯源中的应用现状,并对数据融合策略在食品产地溯源方面的发展前景进行了展望,以期为食品产地溯源的研究及发展提供参考。     

植物源性食品中化学性危害物质的色谱-质谱检测技术研究进展

植物源性食品中的化学性危害物质威胁人们的健康和生命。现阶段植物源性食品中的化学性危害物质具有品类多、残留量低、存在未知潜在风险等特点,检测难度较大。因此,开发植物源性食品中化学性危害物质的高通量、高灵敏度的检测技术具有重要意义。色谱-质谱联用技术具有灵敏度高、选择性好、检测通量高等优点,在植物源性食品化学性危害物质的检测中得到了广泛应用。该文主要综述了色谱-质谱检测技术在植物源性食品化学性危害物质分析中的研究进展,包括植物源性食品中主要化学性危害物质的种类及检测概况、相关的样品前处理方法及发展趋势以及基于色谱-质谱的检测技术研究现状,探讨了不同检测技术的优势及存在的问题,并对其未来发展趋势进行了展望,以期为植物源性食品中化学性危害物质筛查研究提供参考。     

引言

正分离性能优异的色谱技术是现代分离测定的重要手段,在食品、药品、医疗、化工、环境、生物技术等领域获得了广泛应用,尤其在食品领域,被称为食品安全检测的最佳利器。由于食品基质复杂、有害物种类繁多、含量范围宽泛等特征,加之有害物结构与形态变化多样、代谢情况复杂,为食品分析带来极大的挑战。近年来,随着色谱、质谱、化学计量学、材料学与生物技术等学科的不断交叉发展,新型分离技术及装置、新型固定相、新型富集净化材料、新型质谱联用技术等不断涌现,为色     

液相色谱-高分辨质谱联用技术在食品欺诈检测鉴别中的应用

针对我国现阶段较为突出的违法使用农兽药、滥用食品添加剂、非法添加非食用物质和掺杂使假等食品欺诈问题,综述了近5年来液相色谱-高分辨质谱联用技术在该领域的应用情况。重点介绍了高分辨质谱,主要是飞行时间质谱和静电场轨道阱质谱技术的定向筛查和非定向筛查功能在食品欺诈检测鉴别中的应用,以期为解决该类食品安全问题提供有益的参考。     

高分辨质谱在食品农药残留检测中的研究进展

利用准确、可靠的色谱－质谱联用分析技术开展我国食用农产品中农兽药残留、有机污染物等有害物质的筛查和检测具有重要意义。高分辨质谱具备更高的分辨率和质量精度,在复杂食品基质中痕量化合物的定性确证和定量检测方面拥有很大应用潜力。该文综述了四极杆/飞行时间质谱（Q/TOF MS）、四极杆/静电场轨道阱质谱（Q/Orbitrap MS）技术的特点,重点分析了2017年至2022年国内外植物源和动物源食品中农药残留检测的高分辨质谱应用情况。从高分辨质谱技术本身的发展、食品安全监管部门和第三方检测机构的技术需求3个方面讨论了高分辨质谱技术的发展前景,展望了其未来研究的主要方向。     

信立方质谱培训中心2014年线下培训计划

课程形式:王光辉、苏焕华、李重九、金幼菊等质谱资深专家现场授课,传授质谱使用、检测、维护经验,旨在提高分析人员质谱应用水平。培训主要解决厂商质谱培训中少有涉及的色谱、质谱基本理论、最新应用等,达到"知其然,知其所以然"的目标。课程特色:1讲师均为长期从事质谱分析研究的高职人员,具有丰富理论知识和实践经验;2系统、全面地讲解气质、液质联用技术,涉及离子源质量分析器原理与结构,操作技能及常规维护,也涵盖了定性、定量在石化、医药、食品、环境等多领域的应用。     

Commercialized rapid immunoanalytical tests for determination of allergenic food proteins: an overview

Food allergies have become an important health issue especially in industrialized countries. Undeclared allergenic ingredients or the presence of “hidden” allergens because of contamination during the food production process pose great health risks to sensitised individuals. The EU directive for food labelling lists allergenic foods that have to be declared on food products by the manufacturers. The list includes gluten-containing cereals, crustaceans, eggs, fish, peanuts, soybeans, milk, various nuts (e.g. almond, hazelnut, and walnut, etc.), celery, mustard, sesame seeds, lupin, and molluscs. Reliable methods for detection and quantification of food allergens are needed that can be applied in a fast and easy-to-use manner, are portable, and need only limited technical equipment. This review focuses on the latest developments in food allergen analysis with special emphasis on fast immunoanalytical methods such as rapid enzyme-linked immunosorbent assays (ELISA), lateral-flow immunochromatographic assays (LFA) and dipstick tests. Emerging technologies such as immunochemical microarrays and biosensors are also discussed and their application to food allergen analysis is reviewed. Finally, a comprehensive overview of rapid immunochemical test kits that are currently available commercially is given in tabular form.     

Novel approaches to the analysis of the Maillard reaction of proteins

The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.     

Effects of chemical, physical, and technological processes on the nature of food allergens

A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is given with regard to their impact on the protein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.     

Analysis of food proteins and peptides by mass spectrometry-based techniques

Mass spectrometry has arguably become the core technology for the characterization of food proteins and peptides. The application of mass spectrometry-based techniques for the qualitative and quantitative analysis of the complex protein mixtures contained in most food preparations is playing a decisive role in the understanding of their nature, structure, functional properties and impact on human health. The application of mass spectrometry to protein analysis has been revolutionized in the recent years by the development of soft ionization techniques such as electrospray ionization and matrix assisted laser desorption/ionization, and by the introduction of multi-stage and ‘hybrid’ analyzers able to generate de novo amino acid sequence information. The interfacing of mass spectrometry with protein databases has resulted in entirely new possibilities of protein characterization, including the high sensitivity mapping (femtomole to attomole levels) of post-translational and other chemical modifications, protein conformations and protein–protein and protein–ligand interactions, and in general for proteomic studies, building up the core platform of modern proteomic science. MS-based strategies to food and nutrition proteomics are now capable to address a wide range of analytical questions which include issues related to food quality and safety, certification and traceability of (typical) products, and to the definition of the structure/function relationship of food proteins and peptides. These different aspects are necessarily interconnected and can be effectively understood and elucidated only by use of integrated, up-to-date analytical approaches. In this review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologies to the structural characterization of food proteins are presented, with focus on issues related to their detection, identification, and quantification, relevant for their biochemical, technological and toxicological aspects.     

Food allergen protein families and their structural characteristics and application in component-resolved diagnosis: new data from the EuroPrevall project

A large number of food allergens able to induce allergic symptoms in predisposed individuals, including severe, even life-threatening reactions, have been identified and characterized. However, proteins able to cause such IgE-mediated reactions can be assigned to only a limited number of protein families. Detailed knowledge about the characteristics of food allergens, their 3D structures, biological activity and stability, will help to improve diagnosis of food allergy, avoid unnecessary exclusion diets and assess the risk of cross-reactive allergies to other food sources. This review is dedicated to summarizing current knowledge about the most important food allergen protein families and to presenting data from the EuroPrevall allergen library, a proof-of-concept collection of highly purified, characterized and authenticated food allergens from animal and plant food sources to facilitate improved diagnosis of food allergies. Relevant food allergen sources     

Identification of free phosphopeptides in different biological fluids by a mass spectrometry approach

Human body fluids have been rediscovered in the post-genomic era as a great source of biological markers and perhaps as source of potential biomarkers of disease. Recently, it has been found that not only proteins but also peptides and their modifications can be indicators of early pathogenic processes. This paper reports the identification of free phosphopeptides in human fluids using an improved IMAC strategy coupled to iterative mass spectrometry-based scanning techniques (neutral loss, precursor ion, multiple reaction monitoring). Many peptides were detected in the enriched extract samples when submitted to the MS-integrated strategy, whereas they were not detected in the initial extract samples. The combination of the IMAC-modified protocol with selective "precursor ion" and constant "neutral loss" triple quadrupole scan modes confers a high sensitivity on the analysis, allowing rapid phosphopeptide identification and characterization, even at low concentrations. To the best of our knowledge this work represents the first report exclusively focused on the detection of free phosphorylated peptides in biological fluids.     

Regulatory and compliance activities to protect food-allergic consumers in Canada: research in support of standard setting and consumer protection

An overview is presented of the activities of Health Canada and the Canadian Food Inspection Agency (CFIA) in the area of food allergens. Since the 1990s, changes were made in the Food and Drug Regulations in order to better protect allergic consumers by imposing labeling requirements to clearly identify sources of priority food allergens in prepackaged foods. Policies of application as well as risk management strategies are discussed with some statistics on allergen-related food recalls in Canada for the years 1997--2001. Health Canada's allergen method development program is a pioneering research initiative that was developed in the early 1990s in support of the changing Canadian regulatory environment. The objectives and some of the accomplishments of this program are presented. The development of the Canadian Compendium of Allergen Methodologies under a Web-based application to compile data on evaluated allergen detection methods will provide further support to compliance activities nationally, as well as to the international analytical community in both government and the food industry. Some emerging techniques for the confirmation of results generated by enzyme-linked immunosorbent assays are also discussed.     

食物过敏原的低过敏性处理方法及其评价体系研究进展

食物过敏是由食物引起的机体对免疫系统的异常反应,近几十年来,世界范围内食物过敏反应症患者呈逐年上升趋势,食物过敏已成为一个新兴的食品安全问题。极其微量的过敏原即能导致一些患者出现强烈的过敏反应,因此寻求降低食物过敏原的活性处理方法显得格外重要。该文综述了近年来关于食物过敏原的低过敏性处理方法及其评价体系的研究进展,通过对低过敏性生物处理方法中的酶解法、物理方法和生物物理结合法,以及食物过敏原性的体外评价方法和动物模型评价体系进行对比分析和讨论,探讨了食物过敏原的低过敏性处理方法及其评价体系的发展方向。     

Dissociation techniques in mass spectrometry-based proteomics

The field of proteomics, the large-scale analysis of proteins, has undergone a huge expansion over the past decade. Mass spectrometry-based proteomics relies on the dissociation of peptide and/or protein ions to provide information on primary sequence and sites of post-translational modifications. Fragmentation techniques include collision-induced dissociation, electron capture dissociation and electron transfer dissociation. Here, we describe each of these techniques and their use in proteomics. The principles, advantages, limitations, and applications are discussed.     

In Vitro Gastric and Intestinal Digestions of Pulsed Light-Treated Shrimp Extracts

Pulsed ultraviolet light (PUV), a novel technology most commonly used for microbial inactivation, has recently been employed to effectively mitigate food allergens in peanuts, soybean, shrimp, and almond. Putative mechanisms for the efficacy of PUV in reducing allergen reactivity include photothermal, photochemical, and photophysical effects. To date, there are no published data highlighting the effects of in vitro simulated gastric and intestinal digestion on the stability of PUV reduced allergen reactivity of food. In this study, PUV-treated shrimp extracts were subjected to simulated gastric fluid containing pepsin and simulated intestinal fluid containing trypsin and chymotrypsin, and then tested for changes in allergen potency. SDS-PAGE showed no major band deviation between undigested and digested PUV-treated shrimp extracts. IgE binding to tropomyosin remained markedly decreased as seen in Western blot analysis. Total shrimp allergen reactivity remained unchanged following in vitro peptic digestion and was markedly reduced following in vitro intestinal digestion as illustrated in indirect ELISA. The PUV reduced shrimp allergens remained at a low level under the in vitro simulated digestive conditions. The results inferred that PUV could be a potential method to create less allergenic shrimp products that would remain at a low allergen level under human gastric and intestinal digestive conditions.