富硒保健食品硒含量标准的探讨

介绍了开发富硒保健食品的意义，和提出了天然富硒食品硒含量的标准。     

富硒酵母的研究开发与应用

介绍了硒的生理功能、人体对硒的需求、富硒酵母的开发以及作为功能性食品基料在各方面的应用。     

断续流动氢化物发生原子荧光法测定富硒食品中的微量硒

建立了断贯流动氢化物发生原子荧光法测定富硒食品中微量硒的方法。样品用硝酸高氯酸混酸消化，在优化的实验条件下，标准曲线的线性范围为0-100μg/L，相关系数为0.9999。检测限0.06545μg/L。应用于测定鸡蛋，富硒米和富硒盐中微量硒的测定。回收率分别为90.6%,98.5%和104.3%。     

高效液相色谱-原子荧光光谱联用技术测定富硒鸡蛋中的硒形态

为监测市场上富硒鸡蛋中蛋清及蛋黄中硒形态的种类及分布规律,优化建立了一种高效液相色谱-氢化物发生-原子荧光光谱联用技术测定富硒鸡蛋蛋清及蛋黄粉中硒形态的方法。随机选取富硒鸡蛋样品,进行蛋清蛋黄分离、冷冻干燥及蛋黄脱脂处理,处理后样品经Tris-HCl缓冲液（5 mmol/L, pH=7.5）55 oC恒温振荡、酶解提取,高速离心机（10000 r/min）离心10 min,上清液过0.22 μm有机滤膜后采用高效液相色谱-氢化物发生-原子荧光光谱联用技术进行测定,外标法定量。结果表明,该方法能在11 分钟内实现5种硒形态的基线分离,且各种硒形态的线性相关系数(r)均大于0.9994,其检出限在0.5-3.0 μg/L之间,回收率在81.6%~110.4%之间,可以满足检测需求,按照该实验方法测定市场上富硒鸡蛋中的硒形态,方法灵敏度高、准确性好,且测得的富硒鸡蛋蛋清样品中硒形态主要成分为硒代蛋氨酸,而蛋黄样品主要成分为硒代半胱氨酸,还有少量的硒代蛋氨酸,同时,一些鸡蛋还含有极少量的亚硒酸根,但蛋清及蛋黄中硒代氨基酸的含量总和占总硒含量的83.3-98.4%,适用于富硒鸡蛋中的硒形态提取。由此可见,市场上富硒鸡蛋中的硒主要以硒代氨基酸的形式存在,比较适合日常补硒,且该方法可以对市场上富硒食品起到一定监测作用。     

HPLC-ICP-MS在食品中硒和砷形态分析及其生物有效性研究中的应用

食品中含有与人体健康密切相关的多种微量元素,微量元素的毒性和生物有效性取决于它们的化学形态。食品中的微量元素形态分析及其生物有效性研究对食品安全控制与营养评价具有至关重要的意义。本文扼要介绍了高效液相色谱与电感耦合等离子质谱（HPLC-ICP-MS）联用情况,该技术以不同的色谱分离柱完成各种分析物的分离,具有高灵敏度、高选择性、线性范围宽、检测限低、多元素同时检测等特点,在微量元素形态分析中占有重要的地位。综述了HPLC-ICP-MS在食品微量元素形态分析及其生物有效性研究中的应用,重点介绍了富硒酵母、蒜类植物、富硒营养保健品等食品中硒形态和海产品、农产品等食品中砷形态的研究,以及其它多种微量元素的形态分析和这些微量元素在生物体内的代谢。     

高效液相色谱-电感耦合等离子体质谱分析几种富硒产品的硒总量及其形态

本文采用高效液相色谱-电感耦合等离子体质谱(HPLC-ICP-MS)分析了几种富硒产品中硒的总量及其形态。结果表明,四种富硒产品的硒总量均有不同程度增加,富硒大米和富硒茶叶中的硒总量较高,分别为1.300μg/g和0.459μg/g,富硒大米和富硒大葱的富硒倍率相对较高,分别为未富硒产品的24.1和17.8倍。以0.1mol/LHCl辅助超声预处理样品进行富硒螺旋藻和富硒大葱中硒的形态分析,发现富硒大葱中的硒主要为有机态的甲基硒代半胱氨酸(MeSeCys)以及部分硒代蛋氨酸(SeMet),而富硒螺旋藻中的硒大部分为无机硒。说明经根部吸收等富集方式可有效将无机硒转化为有机硒,而某些方式未能完全转化。     

补充富硒小麦和富硒玉米对大鼠血硒状态影响的对比观察

给克山病病区粮喂养６周的大鼠补充富硒小麦或富硒玉米,观察了大鼠血硒和血ＣＳＨ－Ｐｘ活性的变化。结果显示,补充富硒小麦和富硒玉米均可有效地升高大鼠血浆硒、红细胞硒和红细胞ＧＳＰ－Ｐｘ活性,且两种形式硒的作用效果相同;停止补硒后,补充富硒小麦组大鼠的红细胞和红细胞ＧＳＨ－Ｐｘ活性均显著高于补充富硒玉米组大鼠。表明给大鼠补充富硒小麦较补充富硒玉米好。     

体积排阻色谱与电感耦合等离子体质谱联用技术在富硒金针菇硒多糖形态分析中的应用研究

提取含硒7.97μg/g的富硒金针菇硒多糖,采用体积排阻色谱与电感耦合等离子体质谱(SE-HPLC-ICP-MS)联用技术进行在线分离分析,确定富硒金针菇中至少含有三种硒多糖,其分子量分别为4.27 kDa1、.868 kDa和1.54 kDa,含硒量分别占可溶性硒多糖中硒含量的14.95%、40.39%和44.66%。进一步研究证明:在金针菇的富硒培养过程中,硒不仅参与了生物大分子的合成,而且在富硒金针菇体内存在大量的具有生物活性的硒多糖。从分子生物学角度对新的补硒资源和生物活性因子进行有益的探索,为研究人类硒源的生物安全性和高效可利用性提供科学的理论依据。     

气相色谱串联四极杆质谱法对富硒包菜汁中硒甲基硒半胱氨酸与硒蛋氨酸的测定

建立了一种快速分析富硒包菜汁中硒甲基硒半胱氨酸和硒蛋氨酸含量的方法。以氯甲酸乙酯作衍生化试剂,利用串联质谱技术在多离子监测模式下对衍生物进行GC-MS/MS测定。方法的线性范围为0.01～25 mg/L,线性相关系数r≥0.9988;方法检出限分别为硒甲基硒半胱氨酸（met-Se-cys）4μg/L、硒蛋氨酸（Se-met）2μg/L;met-Se-cys的方法回收率为82%～97%,RSD小于6.3%,Se-met的方法回收率为100%～109%,RSD小于7.5%。结果表明该方法简单、快速、准确,并能有效排除基质的干扰,适合于食品中硒甲基硒半胱氨酸和硒蛋氨酸的定性定量分析。     

柱前衍生化-HPLC法测定恩施3种富硒蔬菜中硒氨基酸

采用HPLC与ICP-MS间隙联用的方法,以柱前衍生化-HPLC法进行定性定量分析,使用ICP-MS鉴定,建立一种富硒蔬菜中硒氨基酸的分离检测方法。结果表明:所测定的硒代氨基酸在其线性范围内呈现良好的线性关系(R2>0.999)。该方法中硒代蛋氨酸和硒代胱氨酸的检出限分别为0.204 mg/L和0.680 mg/L,加标回收率分别为97.4%和94.0%,RSD分别为2.1%和0.69%。检测恩施富硒蔬菜样品,白菜、萝卜叶和苋菜含有硒代蛋氨酸和硒代胱氨酸。此方法可用于富硒蔬菜中硒代氨基酸的含量检测。     

Petitioning process for irradiated foods and animal feeds in North America

Sales of irradiated foods clearly indicate that North Americans consumers appreciate the value of irradiated foods. All irradiated foods offered for sale have sold well. The results of North American consumer attitude surveys can be used to predict acceptance of quality irradiated foods, especially when improved food safety is the perceived benefit. Consumers perceive the most benefit when irradiation is used to improve food safety or to reduce the chemicals used on foods. Information about irradiation seems to increase consumer willingness to buy. Consumer activists continue to attempt to prevent the sale of labelled irradiated foods, but they have not been successful.     

Microstructure,texture and oral processing: New ways to reduce sugar and salt in foods

Food oral processing as the bridge between food texture, microstructure and sensory perception has gained enormous interest in the last decade. This review provides an overview of the role of the microstructure of soft- and semi-solid foods in food oral processing and sensory perception. Phase separated mixed protein–polysaccharide gels and emulsion-filled gels are described as suitable model foods to investigate food oral processing systematically. Special attention is given to the sensory perception of texture, taste and interactions thereof. Several approaches to reduce the salt and sugar content of semi- and soft-solid foods without compromising taste are reviewed. These reduction approaches are based on an understanding of food oral processing in relation to the microstructure of the foods and its breakdown.     

A review of silver nanoparticles in food packaging technologies: Regulation,methods, properties,migration, and future challenges

The development of antimicrobial food packaging is needed for food preservation and quality maintenance. Silver nanoparticles (AgNPs) have been widely used as an antimicrobial agent in food packaging technologies. However, the risks associated with their potential migration into foods are a major concern. This paper comprehensively reviews the use of AgNPs in food packaging technologies. The application of AgNPs in food packaging technologies has been regulated by the United States Food and Drug Administration and the European Food Safety Authority. The addition of AgNPs into food packaging can improve their barrier, mechanical, and antibacterial properties, as well as maintain the quality of foods. Migration of AgNPs from food packaging into foods is still a concern as it has implications for human health associated with their toxicity properties. A study on the toxicological properties of AgNPs released from food packaging needs to be carried out intensively to ensure their safety before being widely implemented. Moreover, comprehensive economic evaluation to implement AgNPs in food packaging is needed as such a study is missing in the literature.     

Mixed diet reference materials for nutrient analysis of foods: Preparation of SRM-1548 Total Diet

Summary Several mixed component diet materials have been available for use as reference materials for determination of elemental contents in food. These included H-9, issued by the IAEA and RM-8431, issued by NIST. Wide acceptance of these materials has exhausted supplies and they are no longer available. A new mixed food Standard Reference Material, SRM-1548 Total Diet, has been prepared and characterized for a number of elemental and organic constituents. This material was prepared from foods obtained from collections of the US FDA's Total Diet Study, which are representative of foods consumed by the US population. SRM-1548 has been composited from these foods, in proportions that are representative of daily intake. The composited foods were blended, freeze-dried, reblended and bottled in portions of 6 g. Homogeneity studies were carried out along with certification analyses for elements, cholesterol proximate and caloric content. This material is available from NIST and will be useful as a multi-purpose SRM for determinations of constituents in the naturally occurring range in foods and food related materials. Since this is a mixture of foods of both good and poorer sources, levels will be at the lower end of the concentration range for any individual constituent. Availability of further SRM's of individual foods with higher levels of specific constituents, such as SRM-1845 Cholesterol in Whole Egg will be required to extend the range of certified concentration values for food reference materials.     

Thermal analysis,state transitions and food quality

Thermal properties of food systems are important in understanding relationships between food properties and changes in food quality. Concentrated food systems (low-moisture and frozen foods) are seldom in an equilibrium state and they tend to form amorphous, non-crystalline structures. Several glass transition-related changes in such foods affect stability, e.g., stickiness and caking of powders, crispness of snack foods and breakfast cereals, crystallisation of amorphous sugars, recrystallisation of gelatinised starch, ice formation and recrystallisation in frozen foods and rates of non-enzymatic browning and enzymatic reactions. Relationships between glass transition, water plasticisation and relaxation times can be shown in state diagrams. State diagrams are useful as stability or quality maps and in the control of rates of changes in food processing and storage.This revised version was published online in November 2005 with corrections to the Cover Date.     

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.     

Recent advances in the application of capillary electromigration methods for food analysis

This article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on CE techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods is discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095-4105).     

Determination of paraffins in food simulants and packaging materials by liquid chromatography with evaporative mass detection and identification of paraffin type by liquid chromatography/gas chromatography and fourier transform infrared spectroscopy

A liquid chromatographic method with evaporative mass detection (EMD) is described for the determination of paraffins in food contact materials that do not contain polyolefin oligomers, or paraffins migrating from these materials into fatty food simulants or certain simple foods. A normal-phase column operating at maximum column efficiency separates nonparaffinic and paraffinic materials without resolving the latter into individual components, and EMD is used to quantitate the paraffins. An on-line qualitative method that uses liquid chromatography/gas chromatography with flame ionization detection discriminates between paraffin waxes and oils in food contact materials, food simulants, and certain simple foods; a Fourier transform infrared spectrophotometric qualitative method also discriminates between waxes and oils, but is usually restricted to food contact materials that do not contain polyolefins and to migration experiments with organic solvents as fatty food simulants (with some other fatty food simulants, paraffin type must then be identified in the food contact material).     

Chromatographic determination of amino acids in foods

Amino acids in foods exist in a free form or bound in peptides, proteins, or nonpeptide bonded polymers. Naturally occurring L-amino acids are required for protein synthesis and are precursors for essential molecules, such as co-enzymes and nucleic acids. Nonprotein amino acids may also occur in animal tissues as metabolic intermediates or have other important functions. The development of bacterially derived food proteins, genetically modified foods, and new methods of food processing; the production of amino acids for food fortification; and the introduction of new plant food sources have meant that protein amino acids and amino acid enantiomers in foods can have both nutritional and safety implications for humans. There is, therefore, a need for the rapid and accurate determination of amino acids in foods. Determination of the total amino acid content of foods requires protein hydrolysis by various means that must take into account variations in stability of individual amino acids and resistance of different peptide bonds to the hydrolysis procedures. Modern methods for separation and quantitation of free amino acids either before or after protein hydrolysis include ion exchange chromatography, high performance liquid chromatography (LC), gas chromatography, and capillary electrophoresis. Chemical derivatization of amino acids may be required to change them into forms amenable to separation by the various chromatographic methods or to create derivatives with properties, such as fluorescence, that improve their detection. Official methods for hydrolysis and analysis of amino acids in foods for nutritional purposes have been established. LC is currently the most widely used analytical technique, although there is a need for collaborative testing of methods available. Newer developments in chromatographic methodology and detector technology have reduced sample and reagent requirements and improved identification, resolution, and sensitivity of amino acid analyses of food samples.     

Characterization of nutraceuticals and functional foods by innovative HPLC methods

In recent years there is a growing interest in food and food ingredient which may provide health benefits. Food as well as food ingredients containing health-preserving components, are not considered conventional food, but can be defined as functional food. To characterise such foods, as well as nutraceuticals specific, high sensitive and reproducible analytical methodologies are needed. In light of this importance we set out to develop innovative HPLC methods employing reversed phase narrow bore column and high-performance anion-exchange chromatographic methods coupled with pulsed amperometric detection (HPAEC-PAD), which are specific for carbohydrate analysis. The developed methods were applied for the separation and quantification of citrus flavonoids and to characterize fructooligosaccharide (FOS) and fructans added to functional foods and nutraceuticals.