固相萃取-高效液相色谱法测定钙强化食品中的维生素D

以含有体积分数为20%的0.95 mol/L柠檬酸水溶液的二甲基亚砜作为维生素D的破壁溶液,利用Chromabond XTR固相萃取柱(14500 mg, 70 mL)对样品进行提取和净化,建立了测定钙强化食品中维生素D的固相萃取-高效液相色谱方法。方法的线性范围为0.1～100.0 μg/mL,线性相关系数为0.999。方法的定性检出限为0.01 μg/g,定量检出限为0.03 μg/g。低(0.1 μg/g)、中(0.5 μg/g)、高(1.0 μg/g)三个浓度水平的加标回收率分别为106.2%,99.5%和100.1%,相对标准偏差小于10%。     

高效液相色谱-串联质谱法检测食品中的草甘膦及其主要代谢物氨甲基膦酸残留

建立了高效液相色谱-串联质谱测定植物产品(大豆、大米、小麦、蔬菜、水果、茶叶等)、动物肉类产品、水产品、板栗、蜂蜜等产品中草甘膦(PMG)及其主要代谢物氨甲基膦酸(AMPA)残留量的方法。样品经水提取后用二氯甲烷除去其中的脂肪,再经阳离子交换柱(CAX)净化,用 9-芴基甲基氯仿(FMOC-Cl)衍生化,采用多反应监测技术所确定的定性离子对其进行定性,同位素内标法定量。方法的定量检测低限为0.05 mg/kg,线性范围为0.20～10 μg/L,各种基质下PMG和AMPA的平均加标回收率为80.0%～104%,相对标准偏差为6.7%～18.2%。     

减肥食品中违禁药物芬氟拉明、安非拉酮、马吲哚的气相色谱-质谱检测

建立了减肥食品中违禁药物芬氟拉明、安非拉酮和马吲哚的定性和定量分析方法。样品用氯仿提取, HP-5MS毛细管色谱柱分离,扫描方式(scan)定性确证,选择离子方式(SIM)定量。结果表明,减肥食品中芬氟拉明、安非拉酮、马吲哚能在气相色谱-质谱联用仪上同时得到分析,与NIST98谱库比较,匹配度均在90％以上,说明该方法适用于减肥食品中这3种药物的确证分析和定量分析。     

毛细管电泳法快速测定保健食品中免疫球蛋白G

建立了毛细管电泳法快速测定保健食品中免疫球蛋白G(IgG)含量的方法,成功测定了不同剂型(片剂、粉剂及胶囊)牛初乳保健品中IgG的含量。以37 cm×50μm(i.d.)未涂敷熔融石英毛细管为色谱分离柱,50 mmol/L四硼酸钾 65 g/L聚乙二醇20 000(1 mol/L氢氧化铯调pH 10.0)为运行缓冲液,于214 nm波长处检测。详细研究了影响实际样品中IgG分离及准确定量的关键因素,如添加剂的种类、浓度;运行及样品缓冲液的浓度及pH等。采用峰面积外标法定量。方法的精密度为2.1%(n=7);检出限为6.25 mg/L(S/N=3);线性范围为50~2000 mg/L;400 mg/L IgG迁移时间的相对标准偏差(RSD)为0.14%;峰面积的RSD为2.9%(n=7)。6 m in内即可实现保健食品中IgG的分离与测定,结果与产品标示值基本吻合。     

Simultaneous determination of nicotinamide,nicotinic acid,riboflavin, thiamin,and pyridoxine in enriched Brazilian foods by HPLC

The control of the enrichment levels in foods is difficult, due mainly to the lack of appropriate analytical methodologies. The amounts of the five B-group vitamins (nicotinamide, nicotinic acid, ribofla-vin, thiamin, and pyridoxine) have been determined in enriched Brazilian foods by a high-performance liquid chromatography (HPLC) method. Fifty products, such as biscuits, liquid and dry milks, flavored milk drinks, flour, macaroni, and cereals were analyzed. Some products showed the amounts declared on the package. Although some slight quantitative variations were shown in the biscuits, one showed levels of riboflavin 35% lower than the value declared. Of five different corn cereal brands, only one showed the declared vitamin content, the others showing levels 30 % lower than that declared. No B-group vitamins were detected in one brand of enriched macaroni, except for the nicotinic acid naturally present in the flour. On the other hand, one flavored milk drink exhibited vitamins levels 200% higher than the amounts declared and one milk drink mix presented thiamin, riboflavin, and nicotinamide levels 3 to 5 times greater than stated. These results suggest an absence of control of the amount of vitamins in enriched foods.     

Thermoluminescence detection of Korean traditional foods exposed to gamma and electron-beam irradiation

Thermoluminescence(TL) analysis was applied to detect irradiated Korean traditional condiments and soup mixes containing salt(NaCl). These food items, which are commercially irradiated in Korea, showed a consistently high correlation(R²) between the absorbed doses and the corresponding TL responses. It was proved that table salt played a role as an in-built indicator in TL measurements and its concentration in test samples was proposed as a correction factor for varying conditions of TL measurements. Pre-established threshold values were successfully adopted to identify 167 coded samples of Ramen soup mixes, both non-irradiated and irradiated with gamma and electron-beam energy. The TL intensity of irradiated soup mixes decreased with the lapse of time, but was still distinguishable from that of the non-irradiated samples at the fourth month of ambient storage. Expected estimates of absorbed doses, 2.85 and 4.75 kGv were obtained using a quadratic equation with average values of 1.57 and 4.90 kGy, respectively.     

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.     

超高效合相色谱法快速测定保健食品中10种脂溶性维生素

脂溶性维生素作为保健食品重要的功效指标,现有的标准方法存在测定组分少、样品前处理过程复杂、对人员操作能力要求较高等问题,因此建立一种快速、简便、准确,且能同时检测多种常见脂溶性维生素的方法具有重要的现实意义。该研究采用超高效合相色谱(UPC²)建立了同时测定保健食品中维生素A棕榈酸酯、维生素A醋酸酯、维生素E醋酸酯、维生素K₁、α-生育酚、β-生育酚、γ-生育酚、δ-生育酚、维生素D₂、维生素D₃等10种常用脂溶性维生素的方法。样品经含75%二甲基亚砜(DMSO)的水溶液在45 ℃水浴超声15 min破乳,再加入正己烷振摇提取90 min, 3000 r/min离心10 min,取上清液过滤后进行分析。使用LC-Simulator软件对色谱条件进行模拟及优化,选用ACQUITY UPC² Viridis HSS C18 SB色谱柱进行分离,CO₂和乙腈-甲醇(85∶15, v/v)为流动相,梯度洗脱,流速1.9 mL/min,柱温30 ℃,选取10种脂溶性维生素各自的最大吸收波长检测,外标法进行定量。结果表明,10种脂溶性维生素在各自范围内线性关系良好,相关系数(r)均大于0.9997,检出限(LOD)和定量限(LOQ)分别为片剂:0.2~30 μg/g和0.8~75 μg/g,胶囊:0.4~60 μg/g和2~150 μg/g,样品平均加标回收率在96.5%~113.9%之间,RSD均小于4%,精密度、稳定性、重复性测定结果的RSD值也均小于2%。经比较,该方法测定结果与现有的国家食品安全标准基本一致,但该方法简单、快速、灵敏、准确,可满足保健食品中10种脂溶性维生素的检测要求,为保健食品中脂溶性维生素的快速同时检测奠定基础。     

Comparison of sample preparation methods for analysis of isoflavones in foodstuffs

Due to the lack of one universally applicable and commonly used reference method, sample preparation in isoflavone (IF) analysis has been performed by many different methods which renders comparison and quality assessment of published IF contents in foodstuffs difficult.In the present work, the impact of different experimental parameters on the IF concentrations determined in soybeans, tofu, soy drink and textured vegetable protein by different extraction and hydrolysis methods was assessed and IF contents obtained by optimized orthogonal methods were compared. Chromatographic analysis was performed by HPLC-UV-ESI-MS. If possible sources of error - which are also pointed out in this work - are avoided, IF contents obtained by extraction, acid-, base- and enzymatic hydrolysis are similar. However, these sample preparation methods differ in the amount of time, standard compounds and instruments required, ruggedness, and in their applicability to analysis of complex composite samples containing soy as minor ingredient. Enzymatic hydrolysis with Helix pomatia juice after extraction by sonication with first 50, then 80% aqueous acetonitrile in the presence of zinc sulfate heptahydrate and after adjustment to ≤10% organic solvent turned out to be the method of choice if only aglucone equivalent contents are required. The advantages of this method are short chromatographic run times, smallest danger of coelution, lowest achievable limits of quantitation and therefore best suitability for work-up of complex composite samples and that only aglucone standards are needed for quantitation.