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。     

Detection of processed genetically modified food using CIM monolithic columns for DNA isolation

The availability of sufficient quantities of DNA of adequate quality is crucial in polymerase chain reaction (PCR)-based methods for genetically modified food detection. In this work, the suitability of anion-exchange CIM (Convective Interaction Media; BIA Separations, Ljubljana, Slovenia) monolithic columns for isolation of DNA from food was studied. Maize and its derivates corn meal and thermally pretreated corn meal were chosen as model food. Two commercially available CIM disk columns were tested: DEAE (diethylaminoethyl) and QA (quaternary amine). Preliminary separations were performed with standard solution of salmon DNA at different pH values and different NaCl concentrations in mobile phase. DEAE groups and pH 8 were chosen for further isolations of DNA from a complex matrix-food extract. The quality and quantity of isolated DNA were tested on agarose gel electrophoresis, with UV-scanning spectrophotometry, and by amplification with real-time PCR. DNA isolated in this way was of suitable quality for further PCR analyses. The described method is also applicable for DNA isolation from processed foods with decreased DNA content. Furthermore, it is more effective and less time-consuming in comparison with the existing proposed methods for isolation of DNA from plant-derived foods.     

气相色谱-质谱法测定油炸淀粉类食品中的丙烯酰胺

 建立了油炸淀粉类食品中丙烯酰胺的溴衍生化气相色谱-质谱(GC-MS)测定方法。样品经水提取、高速离心、石墨化 炭黑柱净化、溴衍生化后,以GC-MS选择离子进行定性,同位素稀释技术定量。该方法的检出限为5 μg/kg,回收率为90％ ～105％,相对标准偏差为6.3％。利用该方法对市场上某些油炸淀粉类食品进行了初步测定,发现薯片和炸薯条中含有27 8~4518 μg/kg的丙烯酰胺。     

A new,improved sensor for ascorbate determination at copper hexacyanoferrate modified carbon film electrodes

A new, improved sensor for the electrocatalytic determination of ascorbate has been developed that has both a low applied operating potential and a low detection limit. The sensor was constructed by depositing copper hexacyanoferrate film either electrochemically or chemically onto carbon film electrode, and it was then characterised by cyclic voltammetry and electrochemical impedance spectroscopy. Chemically deposited films were shown to be the best for ascorbate determination and were used as an amperometric sensor at +0.05 V versus SCE to determine ascorbate in wines and juice. The linear range extended to 5 mM with a limit of detection of 2.1 M, the sensor was stable for more than four months, and it could be used continuously for at least 20 days.     

Foods As Dispersed Systems. Thermodynamic aspects of composition-property relationships in formulated food

Although most components contribute to structural and physical properties of food, the two main construction materials are proteins and polysaccharides in their molecular and colloidal dispersions. Native biopolymers in biological system interact specifically, whereas they are mainly denatured and interact non-specifically in formulated food. Most food components have limited miscibility on a molecular level and form multicomponent, heterophase and non-equilibrium dispersed systems. A thermodynamic approach is applicable for studying structure-property relationships in formulated foods since their structures are based on non-specific interactions between components. Thermodynamically-based operations, such as mixing of components, changing temperature and/or pH, underlie processing conditions. To simplify considerations, attention will focus only on the effects of thermodynamic incompatibility of biopolymers on food dispersion functionality. The excluded volume effect of the macromolecules is the main reason for their immiscibility. Molecular mimicry of globular proteins causes their more-than-ten-fold-higher miscibility compared to classical polymers. Biopolymer incompatibility results in phase-separated liquid and gel-like aqueous systems. In highly volume-occupied systems aggregation, crystallisation and gelation of biopolymers and their adsorption at oil/water interfaces favour an increase in the free volume, accessible for macromolecules. This revised version was published online in July 2006 with corrections to the Cover Date.     

固相萃取-高效液相色谱法同时测定食品塑料包装材料中9种光稳定剂

建立了同时测定食品塑料包装材料中9种紫外光稳定剂含量的高效液相色谱方法。样品用甲醇-乙酸乙酯混合溶剂超声提取,经固相萃取小柱净化后,以ZORBAX SB-C18柱(250 mm×4.6 mm, 5 μm)为分离色谱柱,甲醇和水为流动相,梯度洗脱,以310 nm为检测波长进行定性、定量分析。该方法前处理简单、易操作,9种紫外光稳定剂分离效果良好。9种紫外光稳定剂在0.2～10 mg/L范围内呈良好的线性关系,线性相关系数大于0.999;方法检出限为0.05～0.1 mg/L;实际样品中的加标回收率为70.2%～89.0%,相对标准偏差为0.4%～4.5%。该方法简单、准确,能够满足食品塑料包装材料中紫外光稳定剂的检测要求。     

石墨炉原子吸收光谱法测定保健品松花粉中痕量铅

实验通过采用优级纯以上试剂降低本底,多道程序清洗器皿控制污染,通过控制酸量改善测定铅的信噪比,降低检出限,引入基体改进剂磷酸二氢铵消除基体干扰.优化石墨炉检测条件下,松花粉样品中铅的加入平均回收率达到90％以上.使用标准物质(茶叶GBW10016)对该方法进行了验证,结果表明铅的测定值在标准物质的保证值范围内.该方法能...     

Got organic milk? Joint inventory model with supply uncertainties and partial substitution

We study the joint inventory problem for two partially substitutable (organic and regular) products with different levels of supply reliability. Increasing substitution rate results in a decreased organic order but an increased regular order, as the regular product becomes an effective substitute during the organic product's stock-out. Higher disruption risk increases the order size of both products, but higher yield uncertainty only increases the organic order size whereas the regular order size decreases or remains unchanged.     

A review on the determination of veterinary drug residues in food products

In this paper, we discuss veterinary medicine and its applications in the food industry as well as the risk to the health of humans and animals caused by these residues. We review how the veterinary residues enter and cause some detrimental effects. We also mention two techniques to determine the residue of veterinary medications that exist in food originating from animals, including classic and advanced techniques. Finally, we discuss the potential of various developed methods and compare them with some traditional techniques.