超高效液相色谱-串联质谱法测定牛奶中头孢喹肟残留量

建立了牛奶中硫酸头孢喹肟的超高效液相色谱-串联质谱(UPLC-MS/MS)检测方法。用80％乙腈提取试样中的药物,加水稀释后采用HLB固相萃取柱净化,UPLC-MS/MS法测定,仪器检测程序总色谱时间仅为1 min。结果表明,方法平均回收率为80.3％～85.7％;批内变异系数在2.8％～6.3％之间;批间变异系数在3...     

Determination of melamine in milk powder using gas chromatography-high-resolution isotope dilution mass spectrometry

A GC-high-resolution isotope dilution MS (IDMS) method for the quantification of melamine in milk powder is described. The developed technique is compared to the LC-IDMS/MS technique, typically used for the determination of melamine in various matrices. The accuracy of the GC-high-resolution IDMS method was demonstrated when a small degree of equivalence was obtained in a regional comparative study involving the determination of melamine in milk powder.     

Development and validation of an HPLC method for the determination of ten sulfonamide residues in milk according to 2002/657/EC

A HPLC method with diode-array detection, at 265 nm, was developed and validated for the determination of ten sulfonamides (SAs): sulfadiazine (SDZ), sulfathiazine (STZ), sulfamethoxine (SMTH), sulfamethizole (SMZ), sulfamethoxypyridazine (SMPZ), sulfamonomethoxine (SMMX), sulfamethoxazole (SMXZ), sulfisoxazole (SIX), sulfadimethoxine (SDMX), and sulfaquinoxaline (SQX) in milk. A mixture of ethyl acetate, n-hexane, and isopropanol was used for the extraction of target analytes from milk. The mobile phase, a mixture of 0.1% v/v formic acid, CH(3) CN, and CH(3) OH was delivered to the analytical column under a gradient program. The procedure was validated according to the European Union regulation 2002/657/EC in terms of selectivity, stability, decision limit, detection capability, accuracy, and precision. Mean recoveries of sulfonamides from milk samples spiked at three concentration levels (0.5×MRL, 1×MRL, and 1.5×MRL) (MRL, maximum residue level) were 93.9-115.9% for SDZ, 97.8-102.9% for STZ, 94.6-107.0% for SMTH, 98.3-111.5% for SMZ, 95.3-108.4% for SMPZ, 97.9-106.0% for SMMX, 97.6-111.3% for SMXZ, 94.3-104.6% for SIX, 96.4-109.1% for SDMX, and 98.2-111.2% for SQX. All RSD values were lower than 8.8%. The decision limits CCa calculated by spiking 20 blank milk samples at MRL (100 μg/kg) ranged from 101.61 to 106.84 μg/kg, whereas the detection capability CCb ranged from 105.64 to 119.01 μg/kg.     

Optimization of the derivatization reaction and the solid-phase microextraction conditions using a D-optimal design and three-way calibration in the determination of non-steroidal anti-inflammatory drugs in bovine milk by gas chromatography-mass spectrometry

An experimental design optimization is reported of an analytical procedure used in the simultaneous determination of seven non-steroidal anti-inflammatory drugs (NSAIDs) in bovine milk by gas chromatography with mass spectrometry detection (GC-MS). This analytical procedure involves a solid-phase microextraction (SPME) step and an aqueous derivatization procedure of the NSAIDs to ethyl esters in bovine milk. The following NSAIDs are studied: ibuprofen (IBP), naproxen (NPX), ketoprofen (KPF), diclofenac (DCF), flufenamic acid (FLF), tolfenamic acid (TLF) and meclofenamic acid (MCL). Three kinds of SPME fibers - polyacrylate (PA), polydimethylsiloxane/divinylbenzene (PDMS/DVB) and polydimethylsiloxane (PDMS) - are compared to identify the most suitable one for the extraction process, on the basis of two steps: to determine the equilibrium time of each fiber and to select the fiber that provides the best figures-of-merit values calculated with three-way PARAFAC-based calibration models at the equilibrium time. The best results were obtained with the PDMS fiber. Subsequently, 8 experimental factors (related to the derivatization reaction and the SPME) were optimized by means of a D-optimal design that involves only 14 rather than 512 experiments in the complete factorial design. The responses used in the design are the sample mode loadings of the PARAFAC decomposition which are related to the quantity of each NSAID that is extracted in the experiment. Owing to the fact that each analyte is unequivocally identified in the PARAFAC decomposition, a calibration model is not needed for each experimental condition. The procedure fulfils the performance requirements for a confirmatory method established in European Commission Decision 2002/657/EC.     

以纤维素/AmimCl溶液制备纤维素气凝胶

利用离子液体AmimCl溶解结合超临界CO2干燥的方法制备了纤维素气凝胶材料.研究了不同初始浓度的纤维素溶液及其在不同凝固浴中制备的纤维素凝胶的流变行为,进一步考察了纤维素溶液浓度和凝固浴种类对纤维素气凝胶材料结构的影响.结果表明,随着初始纤维素溶液浓度的增大,气凝胶的孔结构逐渐致密,比表面积随之减小;凝固浴的组成对纤维素气凝胶的结构也有较大影响.采用适当的制备条件,可以制备出高比表面积的纤维素气凝胶材料.对纤维素气凝胶的热性能进行了表征,结果表明所得到的气凝胶材料具有较好的热稳定性和较高的炭残余含量.     

Collision efficiency of two nanoparticles with different diameters in Brownian coagulation

The collision efficiency of two nanoparticles with different diameters in the Brownian coagulation is investigated. The collision equations are solved to obtain the collision efficiency for the dioctyl phthalate nanoparticle with the diameter changing from 100 nm to 750 nm in the presence of the van der Waals force and the elastic deformation force. It is found that the collision efficiency decreases as a whole with the increase of both the particle diameter and the radius ratio of two particles. There exists an abrupt increase in the collision efficiency when the particle diameter is equal to 550 nm. Finally, a new expression is presented for the collision efficiency of two nanoparticles with different diameters.     

Inactivation of Staphylococcus Aureus and Listeria Monocytogenes in Milk and Cream of Chicken Soup by High Hydrostatic Pressure and Bacteriocins

By the application of HHP; 5.50 and 5.70 log cycle reduction was obtained for S. aureus 485, in milk and cream of chicken soup samples, respectively. Storage of HHP treated milk samples for 24 h at 4 °C gave positive result for S. aureus 765 where no growth was observed for L. monocytogenes strains. Incubation of food samples for an additional 48 h at 37 °C showed growth of L. monocytogenes strains as S. aureus strains. When a bacteriocin-based biopreservative (BP 1 ) was combined with pressurization more than 8 log-cycle reduction in cell population of the resistant strains of S. aureus and L. monocytogenes was achieved in milk. Milk and cream of chicken soup samples were stored at 25 °C and milk samples showed no growth up to 30 day where as Gram-positive bacterial strains in cream of chicken showed growth after 3 days with a rapid increase in cell number thereafter.     

Effect of High Pressure on the Consumer Liking and Preference of Yoghurt

One hundred consumers evaluated three types of set yoghurt made from: 100% pressure treated milk (PTM; 600 MPa for 15 min), 100% heat treated milk (HTM; 85 °C for 20 min) and a mixture containing 10% PTM and 90% HTM. There was no significant difference between appearance liking or texture liking of the three yoghurt types, though the texture score of PTM yoghurt and mixed milk yoghurt were both higher than HTM yoghurt. Creaminess score for PTM yoghurt was significantly higher than for HTM yoghurt; mixed milk yoghurt was significantly different from HTM yoghurt but not from PTM yoghurt. Concerning taste liking, PTM yoghurt scored significantly less than mixed milk yoghurt, with HTM yoghurt between these two. 57% of consumers preferred the HTM to PTM yoghurt, giving taste as their main criteria; those preferring PTM yoghurt based their choice on texture. Rheological assessments showed differences in gel structure, which justify consumer texture and creaminess choices.     

Applications of High-Hydrostatic Pressure on Milk and Dairy Products

Interest in high-pressure (HP) applications on milk and dairy products has recently increased. Pressures between 300 and 600 MPa has been shown to be an effective method to inactivate microorganisms including most infectious food-borne pathogens. In addition to microbial destruction, it has been reported that HP improves rennet or acid coagulation of milk without detrimental effects on important quality characteristics, such as taste, flavour, vitamins, and nutrients. These characteristics offer to dairy industry numerous practical applications to produce microbial safety, minimally processed dairy products with improved performances, and to develop novel dairy products of high nutritional and sensory quality, novel texture and increased shelf life.