薄层色谱扫描法同时检测豆制品中碱性橙、皂黄、柠檬黄和日落黄以及辣椒粉中酸性橙Ⅱ、丽春红2R和罗丹明B

建立了利用薄层色谱和薄层色谱扫描技术同时检测豆制品中碱性橙、皂黄、柠檬黄、日落黄4种色素和辣椒粉中酸性橙Ⅱ、丽春红2R、罗丹明B3种非食用色素的方法。豆制品经丙酮和乙醇-氨溶液提取,辣椒粉经乙醇-氨溶液提取,采用硅胶G薄层板,正丁醇-无水乙醇-1%氨水(6:2:2)为展开剂上行展开。利用双波长反射锯齿薄层扫描方式,碱性橙、皂黄、柠檬黄、日落黄采用450nm为检测波长,酸性橙Ⅱ、丽春红2R、罗丹明B采用520nm为检测波长,参比波长均为700nm。7种色素的线性范围在0.04～2.4μg之间,相关系数在0.9954～0.9994之间。碱性橙、皂黄、柠檬黄、日落黄、丽春红2R的最低检出量为0.02μg,酸性橙Ⅱ为0.08μg,罗丹明B为0.01μg。辣椒面和豆皮样品的加标回收率为74.0%～98.0%,相对标准偏差(RSD)在1.1%～4.5%之间。通过与高效液相色谱法的对比,该方法可以有效的对辣椒面和豆制品中的碱性橙等色素进行同时分析。     

高效液相色谱法同时测定食品中7种非食用色素

建立了高效液相色谱法同时测定食品中7种非食用色素(碱性嫩黄O、碱性橙、酸性橙Ⅱ、酸性金黄、玫瑰红B、对位红、苏丹红Ⅰ)的方法。依次采用乙腈、甲醇和碱性甲醇提取豆制品和肉制品;采用乙腈和70%乙腈依次提取调味品。采用SunFireTMC18色谱柱(250 mm×4.6 mm,5μm),以甲醇-50 mmol/L乙酸铵水溶液(H3PO4调至pH 4.5)为流动相,梯度洗脱,流速1 mL/min,测定波长为450和520 nm。7种非食用色素的在各自相应浓度范围内线性相关系数均大于0.998;检出限(LOD)在0.01～0.1 mg/L之间;定量限(LOQ)在0.18～1.2 mg/kg之间。平均回收率均大于80%;相对标准偏差(RSD,n=3)在2.0%～5.7%之间。     

高效液相色谱-串联质谱法同时测定食品中五种黄色化工染料

采用高效液相色谱-串联质谱法(HPLC-MS/MS)建立了食品中非法添加的碱性橙、碱性嫩黄、酸性橙I、酸性橙II和酸性黄36这5种黄色工业染料的定量定性分析方法。使用Agilent ODS C18分离柱(50 mm×2.0 mm, 1.8 μm),以5 mmol/L乙酸铵水溶液(0.1%甲酸)-乙腈(3:2, v/v)为流动相,流速为0.3 mL/min。采用电喷雾离子化源,以多反应监测(MRM)方式分别在正、负离子模式下进行检测。在最佳检测条件下,得到了较宽的线性范围和较低的定量检出限。碱性橙和碱性嫩黄的线性范围均为5.0～80.0 mg/L;酸性橙I、酸性橙II及酸性黄36的线性范围均为10.0～160.0 μg/L。食品中碱性橙、碱性嫩黄、酸性橙I、酸性橙II及酸性黄36的定量限分别为20、20、40、40、40 ng/g。该方法重现性较好,保留时间和峰面积的相对标准偏差分别不大于0.50%和2.14%。本研究还测定了鸡肉、豆制品和黄鱼中添加的5种化工染料,回收率在79.8%~95.2%之间,结果令人满意。     

聚苯乙烯-聚4-乙烯基吡啶复合微球的制备及用于检测碱性橙类食品违禁色素

采用可逆-加成断裂链转移（RAFT）无皂乳液聚合法,制备了聚苯乙烯-聚4-乙烯基吡啶（PS@P4VP）复合微球,将其作为固相萃取材料,应用于碱性橙类食品违禁色素的检测,探究了该微球的吸附性能与最佳固相萃取条件,建立了方便面酱料中3种碱性橙类色素的检测方法。结果表明,该微球对碱性橙2、碱性橙21和碱性橙22的最佳吸附pH均为9.0,最佳吸附材料浓度分别为0.9, 0.7和1.5 mg/mL,吸附平衡时间分别为1, 3和60 min。3种色素的吸附过程均符合Langmuir等温吸附模型,最大吸附容量分别为102.04, 129.87和27.47 mg/g。实际样品分析表明,相比于碱性橙22,所制得的PS@P4VP复合微球更适合于碱性橙21和碱性橙2的分析检测,加标回收率为83.2%～95.0%。     

低共熔溶剂萃取超高效液相色谱法检测调味油中酸性橙Ⅱ、碱性橙21和碱性橙22

建立了低共熔溶剂萃取结合超高效液相色谱仪快速检测调味油中酸性橙II、碱性橙21和碱性橙22的分析方法。以辣椒油、胭脂树橙油、姜黄油、番椒油、花椒油、十三香精油等6种调味油作为分析对象,由氯化胆碱和乙二醇合成的低共熔溶剂对样品进行萃取,乙酸铵缓冲溶液-乙腈作为流动相梯度洗脱,采用ACQUITY UPLC?BEH C18色谱柱进行分离,二极管阵列检测器于490 nm波长进行测定。结果表明,上述3种禁用染料可在6 min内有效分离,且在0.02~2 mg/L范围内呈良好的线性关系,相关系数均大于0.999;检出限为0.03 mg/kg,所测调味油样品的平均回收率为90.3%~99.6%。方法适用于基质复杂的调味油样品中酸性橙II、碱性橙21和碱性橙22 3种工业染料的检测。     

固相萃取结合超高效液相色谱-串联质谱法同时检测食品中的6种工业染料

建立了超高效液相色谱-串联质谱(UPLC-MS/MS)同时检测食品中6种工业染料含量的方法。样品用含50%甲醇和1%甲酸的50 mmol/L乙酸铵溶液进行提取、WAX弱阴离子交换固相萃取柱进行净化后,采用多反应监测(MRM)模式进行检测,基质曲线外标法定量。其中酸性橙Ⅱ采用负离子模式检测,其余5种染料采用正离子模式检测。碱性橙Ⅱ、罗丹明B、碱性嫩黄O、罗丹明6G、碱性桃红T的定量限为1.6 mg/kg,酸性橙Ⅱ为6.0 mg/kg;碱性橙Ⅱ、罗丹明B、碱性嫩黄O、罗丹明6G、碱性桃红T的线性范围为1.0~100.0 mg/L;酸性橙Ⅱ的线性范围为5.0~100 mg/L,线性相关系数均大于0.999。6种染料的回收率为70.3%~109.2%;相对标准偏差(RSD)为2.6%~14.1%。本方法灵敏度高,操作简单高效,适合于食品中6种非法添加工业染料的定量及确证分析。     

高效液相色谱法测定中药中的五种禁用黄色工业染料

建立了反相高效液相色谱法同时测定五种中药中的五种工业染料(金胺O、橙黄G、金橙II、碱性橙II和皂黄)的方法。色谱柱为Kromasil C18(4.6 mm×250 mm,5μm);检测波长为430 nm;温度30℃;流动相为甲醇-水-乙酸铵(20 mmol·L-1),梯度洗脱;流速1.0 mL·min-1。金胺O、橙黄G、金橙II、碱性橙II和皂黄的方法检出限分别为(0.05、0.5、0.2、0.1和0.2μg·mL-1)(S/N=3)。样品的平均加标回收率为92.28~109.1%,RSD为0.56~1.5%。在供试品蒲黄和黄芩中检出工业染料金胺O。方法可用于五种常见中药中相关非法添加染料的检测。     

食品中合成色素快速检测仪器的研制

基于人工合成色素在可见光区的光吸收及偏最小二乘变量筛选法,研制出合成色素速测仪器,并应用于饮料、糖果、果冻、调色酒等食品中合成色素的快速检测.速测仪具有便携、功耗低、操作简便、检测时间短并可同时对多种人工合成色素进行实时现场快速检测、检测结果准确等优点.对样品中5种食用合成色素柠檬黄、日落黄、胭脂红、苋菜红和亮蓝的检测...     

固相萃取-超高效液相色谱串联质谱法测定食品中碱性橙、碱性嫩黄O

建立了固相萃取-超高效液相色谱串联质谱法同时检测食品中碱性橙、碱性嫩黄O的方法,样品提取液采用C18固相萃取柱净化,用超高效液相色谱-串联质谱法在3 min内完成分离检测.碱性橙、碱性嫩黄O方法检出限(S/N=3)分别为0.34、1.28μg/kg;定量下限(S/N=10)分别为1.13、4.27μg/kg.回收率为80.1%～95.3%.方法分析时间短、灵敏度高且准确可靠,能满足食品中低含量碱性橙、碱性嫩黄O的同时定性定量分析要求.     

液相色谱-串联质谱法测定虾肉中7种非食用色素的残留量

提出了液相色谱-串联质谱法测定虾肉中7种非食用色素的残留量。样品经过乙腈提取、正己烷脱脂、无水硫酸钠干燥和硅胶固相萃取柱净化。以Agilent Eclipse XDB-C8色谱柱为分离柱,采用电喷雾离子源多反应监测模式检测。采用同位素内标法定量。酸性橙2、颜料红53和酸性金黄G的线性范围在100μg·L-1以内,其余4种色素的线性范围在10μg·L-1以内。酸性橙2、颜料红53和酸性金黄G的测定下限(10S/N)为5μg·kg-1,其余4种色素的测定下限(10S/N)为0.5μg·kg-1。以空白样品为基体进行加标回收试验,所得回收率在53.8%~106%之间,测定值的相对标准偏差(n=6)在2.1%~11%之间。     

Mechanism and potential applications of bio-ligninolytic systems in a CELSS

A large amount of inedible plant material, generated as a result of plant growth in a Controlled Ecological Life Support System (CELSS), should be pretreated and converted into forms that can be recycled on earth as well as in space. The main portion of the inedible biomass is lignocellulosic material. Enzymatic hydrolysis of this cellulose would provide sugars for many other uses by recycling carbon, hydrogen, oxygen, and nitrogen through formation of carbon dioxide, heat, and sugars, which are potential foodstuffs. To obtain monosaccharides from cellulose, the protective effect of lignin should be removed. White-rot fungi degrade lignin more extensively and rapidly than other microorganisms.Pleurotus ostreatus degrades lignin effectively, and produces edible and flavorful mushrooms that increase the quality and nutritional value of the diet. This mushroom is also capable of metabolizing hemicellulose, thereby providing a food use of this pentose containing polysaccharide. This study presents the current knowledge of physiology and biochemistry of primary and secondary metabolisms of basidiomycetes, and degradation mechanism of lignin. A better understanding of the ligninolytic activity of white-rot fungi will impact the CELSS Program by providing insights on how edible fungi might be used to recycle the inedible portions of the crops.     

Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection

Forty synthetic food colors were determined in drinks and candies by reversed-phase high-performance liquid chromatography with photodiode array detection. The following food colors were analyzed within 19 min using a short analytical column (50 mm × 4.6 mm i.d., 1.8 μm) at 50 °C with gradient elution: Ponceau 6R, Tartrazine, Fast yellow AB, Amaranth, Indigotine, Naphthol yellow S, Chrysoine, Ponceau 4R, Sunset yellow FCF, Red 10B, Orange G, Acid violet 7, Brilliant black PN, Allura red AC, Yellow 2G, Red 2G, Uranine, Fast red E, Green S, Ponceau 2R, Azorubine, Orange I, Quinoline yellow, Martius yellow, Ponceau SX, Ponceau 3R, Fast green FCF, Eosine, Brilliant blue FCF, Orange II, Orange RN, Acid blue 1, Erythrosine, Amido black 10B, Acid red 52, Patent blue V, Acid green 9, Phloxine B, Benzyl violet 4B, and Rose bengal. The recoveries of these compounds added to soft drinks and candies at 5 μg/g ranged from 76.6 to 115.0%, and relative standard deviations (R.S.D.s) were within 6.0%. The limits of detection and the limits of quantitation were 0.03 and 0.1 μg/g, respectively.     

Biomolecule profiles in inedible wild mushrooms with antioxidant value

The use of natural products isolated from mushrooms, included inedible species, against infection, cancer diseases and other oxidative-stress related diseases is one of the cornerstones of modern medicine. In the present work, the antioxidant molecule profiles of inedible mushroom species were evaluated and compared with those of edible species. The order of antioxidant abundance found in inedible wild mushrooms was: phenolics > flavonoids > ascorbic acid > tocopherols > carotenoids, similar to that of edible species. Furthermore the same energetic biomolecules were found including the disaccharide trehalose, the monosaccharide alcohol derivative mannitol and the fatty acids palmitic, oleic and linoleic acids. Fomitopsis pinicola revealed a very high phenolics concentration (388 mg GAE/g extract) and powerful antioxidant properties, mainly reducing power (EC??) value 60 μg/mL similar to the standard Trolox?). It could find applications in the prevention of free radical-related diseases as a source of bioactive compounds.     

Fatty Acid Ethyl Esters (FAEE): A New,Green and Renewable Solvent for the Extraction of Carotenoids from Tomato Waste Products

Currently there is a drive towards the minimisation and reclamation of valuable materials from the waste products of the food and beverage industry. This can be achieved through the extraction of residual nutraceuticals from such materials. Tomato pomace contains carotenoids and other chemicals which can be extracted directly into edible oils to improve the health-giving properties of such oils. We report here a novel green solvent, fatty acid ethyl esters (FAEE), which is significantly more effective than sunflower oil and hexane for the extraction of lycopene and beta-carotene from tomato skin waste. FAEE are a non-toxic renewable resource that is environmentally friendly and to our knowledge has never been used as a vegetal extraction fluid. The efficiency of FAEE extraction was significantly improved relative to both sunflower oil and hexane under ultrasound-assisted extraction (UAE) conditions. In addition, FAEE have the additional and significant advantage that once enriched with the extracted nutraceuticals can be used directly as a food additive.     

PVA nanocomposites reinforced with Zn<Subscript>2</Subscript>Al LDHs,intercalated with orange dyes

Zn₂Al-layered double hydroxides (LDH) were intercalated with anions of the dyes Orange G, Orange II, and Methyl Orange by alkaline co-precipitation of aqueous solutions of zinc chloride and aluminum nitrate simultaneously in the presence of dye sodium salts. Transparent, homogeneous, and colored nanocomposite films were obtained by casting after dispersing the dye-intercalated LDHs (pigments) into commercial poly(vinyl alcohol) (PVA). The films were characterized by X-ray diffraction, ultraviolet–visible spectroscopy, thermal analysis (thermogravimetric analysis (TGA)) and differential thermal analysis (DTA)), and mechanical testing. Mechanical reinforcement of the PVA compounded with the dye-intercalated LDHs was achieved, and reasonable increases in Young’s modulus and ultimate tensile strength were observed with as little as 0.5% added filler, while larger amounts tended to decrease the reinforcement effect. These results demonstrate the onset of a new range of potential applications for layered double hydroxide intercalated with dyes in the preparation of polymer composite multifunctional materials.     

绿色化学在基层检验室有机废液处理中的应用

针对一些基层质监部门检验室有机废液的处理现状及存在的问题,提出应鼓励实验室利用现有条件自行处理部分废液。介绍了几种绿色化学方法在有机废液特别是非食用物质标准物质废液处理中的应用。     

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.     

Fast and simple method for the detection and quantification of 15 synthetic dyes in sauce,cotton candy,and pickle by liquid chromatography/tandem mass spectrometry

A simple and sensitive liquid chromatography/tandem mass spectrometry (LC-MS/MS) method for the simultaneous determination of 15 illegal dyes (Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red G, Sudan Orange G, Sudan Red 7B, Para Red, Dimethyl Yellow, Rahodamine B, Sudan Black B, Sudan Red B, Auramine O, Toluidine Red and Orange II) was developed and validated in sauce, cotton candy, and pickle. The samples were extracted with acetonitrile without the use of solid-phase extraction cartridges. Chromatographic separation was achieved on a Zorbax Eclipse Plus C18 column with a flow rate of 500 µL/min at 45 °C, using a gradient elution with A (10 mM ammonium formate in water with 0.1% formic acid) and B (10 mM ammonium formate in acetonitrile (ACN) with 0.1% formic acid) as the mobile phase. The detection was performed on a AB Sciex 6500 Qtrap mass analyzer under multiple reaction monitoring mode. Limit of detection, quantification, linearity, and precision were determined during the validation process. Recoveries ranged from 82% to 119% for all synthetic dyes, in exception to Orange II in cotton candy and pickle, where signal was suppressed due to high matrix interference and poor ionization. This method offers a simple and rapid approach to detect and quantify prohibited dyes in foodstuff that can be utilized in food contaminant laboratories.     

茶多酚对食用油抗氧化作用的顺磁共振研究

研究了茶叶中的主要活性成分茶多酚的抗氧化作用及其机理，将不同含量的茶多酚溶液添加到经各种高温处理的食用油中，在实验的各个反应阶段分别取样用顺磁共振波谱仪进行跟踪检测，结果表明：茶多酚具有明显的消除，抑制食用油中的自由基的能力，该能力随着茶多酚加入的浓度，反应时间的变化而不同，实验所获得的茶多酚抑制食用油中自由基的反应时间，浓度，温度的变化规律，为今后在食品工业上科学地利用茶多酚提供了科学依据及实验