固相萃取-气相色谱-质谱分析肉样中盐酸克伦特罗的残留量

建立了固相萃取 气相色谱 质谱联机分析肉样中盐酸克伦特罗残留量的方法。对盐酸克伦特罗在C1 8和离子交换固相萃取柱上的保留行为进行了研究 ,发现不同浓度盐酸克伦特罗的固相萃取回收率在 75 %～ 95 %之间 ;肉样中的加标回收率在 70 %～ 83 % ;相对标准偏差在 4 .95 %～ 1 3 .4 % ;最低检出限为 1 μg kg。盐酸克伦特罗的硅烷化产物 ,采用选择离子的模式进行检测 ( 86、2 4 3、2 62、2 77) ,衍生物的峰面积与样品浓度在0 .0 0 2 5 2～ 2 .0 2mg L范围内呈良好的线性关系 ,线性回归系数大于 0 .9999。     

Effects of irradiation on trans fatty acids formation in ground beef

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a ⁶⁰Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at –10°C.     

Identification of irradiated foods by monitoring radiolytically produced hydrocarbons

Many countries allow the treatment of foods with low doses of ionizing radiation to reduce microbial and insect infestations, inhibit maturation, and extend shelf life. Therefore, a reliable method is needed to identify irradiated foods and to determine their compliance with respect to allowable absorbed radiation dose. Several approaches for the identification of irradiated foods have been developed such as measurement of radiolytic products, chemiluminescence, and thermoluminescence, and the use of electron spin resonance spectroscopy to measure free radicals trapped in bone. A method for the determination of radiolytically produced hydrocarbons was developed in our laboratory to evaluate the utility of monitoring these compounds as indicators of food irradiation. The method involves the extraction of the radiolytic hydrocarbons from foods and their quantitation by gas chromatography. Concentrations of the radiolytically produced hydrocarbons increased linearly with radiation doses ranging from 0 to 6 kGy. The limit of detection appears to be approximately 1 kGy. The method was found to be useful for the identification of gamma-irradiated foods such as shrimp, frog legs, pork, beef, and poultry. Results of the method evaluation studies of these food matrices as well as factors affecting hydrocarbon production and determination will be presented.     

Fast simultaneous determination of 23 veterinary drug residues in fish,poultry, and red meat by liquid chromatography/tandem mass spectrometry

The misuses of veterinary drugs can result in the accumulation of residues in food of animal origin that can make its way to the final consumer. Herein we describe a simple method for the accurate determination of beta-lactams, quinolones, sulphonamides, and tetracyclines in fish, poultry, and red meat. No extraction cartridges were used; instead, the extraction process consisted of the addition of an organic solvents, shaking, centrifugation, and dilution. An extensive validation process demonstrated an excellent linearity (R² ≥ 0.99) for 23-drug residues. The recovery of drugs in different matrices at two concentration levels (n = 6) was in the range of 82–119%. The method was proved to be repeatable and reproducible with intra/inter-day measurements (RSDs lower than 20%). The quantification limits of drug residues were in the range of 0.8 to 45.3 ug/kg, which is well below the maximum residue limits set by most regulatory authorities. This method was successfully applied to the routine analysis of 20 fish, poultry, and red meat samples (n = 60).     

Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D₁₀) values of different Campylobacter isolates at 0-4 °C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D₁₀ values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10⁵ CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 °C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat.     

真空冷却过程中实验条件对真空冷却速率的影响

以熟肉为实验材料,对实验条件对真空冷却速率的影响进行了理论分析和实验研究。实验结果表明:真空室有效容积越小、真空泵抽速越高,则真空冷却时间就会越短;冷阱温度对真空冷却速率有着明显的影响;当真空室内的最终压力在0.4～0.61kPa变化时,熟肉的表面温度一直在0℃以上,其真空冷却的时间随着真空室内压力的升高而增加。而真空室内的最终压力在0.3kPa左右时,熟肉的表面温度在真空冷却过程会低于0℃。     

Novel tri-carbazole modified fluorene host material for highly efficient solution-processed blue and green electrophosphorescent devices

A series of novel solution-processable small-molecule host materials: 2DPF-TCz, 2SBF-TCz, 27DPF-TCz, and 27SBF-TCz comprising a fluorene monomer as the rigid core and tri-carbazole as the periphery have been designed and synthesized, and their optical, electrochemical, and thermal properties have been fully characterized. The host materials exhibit high glass-transition temperatures (231–310 °C) and high triplet energy levels (2.61–2.73 eV). High-quality amorphous thin films can be obtained by spin-coating the host materials from solutions. It is found that the HOMO level of the host materials can be tuned by linking the tri-carbazole unit to the 2,7 positions of the fluorine core, resulting in appropriate HOMO energy levels (−5.36 to −5.23 eV) for improved hole-injection in the device. Solution-processed blue and green electrophosphorescent devices bases on the developed host materials exhibit high efficiencies of 21.2 and 34.8 cd A⁻¹, respectively.     

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO₂) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 2² was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x₁: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO₂ concentration (x₂: 1 to 17 mg L⁻¹) on microorganism count expressed in log CFU mL⁻¹ in distilled water. Variable x₂ had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x₁ increase present no inactivation improvement, explaining the use of x₁ lower level (1 min) and x₂ higher level (17 mg L⁻¹). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x₁ was kept (1 min), however x₂ was adjusted to obtain the same residual free chlorine (2.38 mg L⁻¹) considering the ClO₂ consumption by organic matter, achieving the value of 30 mg L⁻¹. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO₂, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO₂ was more pronounced, with microorganisms’ reductions up to 100%.     

Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method

This study aims to investigate the impact of the incorporation of starch (modified and non-modified) on the texture of the processed cheese in order to appreciate a new recipe on one hand and to try to reduce fat content (FC) on the other. The modeling of the experimental results has been performed. An experimental design was used (the variable factors are the amount of starch and FC). The dry extract (DE) of cheese and parameters derived from the modeling of rheological results are the selected responses. The cheese with a concentration of modified starch that is greater than 2% has a high viscosity at rest, while the cheese with non-modified starch has a lower viscosity. When the FC exceeds 15%, the viscosity increases as the concentration of the starch exceeds 2%. Below this concentration, the FC effect is negligible except when the starch concentration is 1%, in this case the viscosity decreases.     

顶空气相色谱法快速测定肉及肉制品中乙烯利的残留量

利用乙烯利在碱性水溶液中受热能够快速分解成乙烯的特性,建立了顶空气相色谱法快速测定乙烯利在肉及肉制品中残留量的方法。在样品中添加碱液后恒温加热,吸取顶空瓶中的上层气体,采用石英毛细管色谱柱分离,氢火焰离子化检测器测定。该方法的检测限为0.01mg/kg,回收率为90.9%～96.0%,相对标准偏差为3.5%～8.5%。适用于猪肉、牛肉、鸡肉等肉及肉制品中乙烯利残留量的检测。