EPR detection of foods preserved with ionizing radiation

The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition.

No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays (⁶⁰Co) and 10 MeV electrons were observed     

Mediated amperometric biosensor for hypoxanthine based on a hydroxymethylferrocene-modified carbon paste electrode

An amperometric enzyme electrode for the determination of hypoxanthine in fish meat is described. The hypoxanthine sensor was prepared from xanthine oxidase immobilized by covalent binding to cellulose triacetate and a carbon paste electrode containing hydroxymethylferrocene. The xanthine oxidase membrane was retained behind a dialysis membrane at a carbon paste electrode. The sensor showed a current response to hypoxanthine due to the bioelectrocatalytic oxidation of hypoxanthine, in which hydroxymethyiferrocene served as an electron-transfer mediator. The limit of detection is 6 × 10^?7 M, the relative standard deviation is 2.8% (n=28) and the response is linear up to 7 × 10^?4 M. The sensor responded rapidly to a low hypoxanthine concentration (7 × 10^?4 M), the steady-state current response being achieved in less than 1 min, and was stable for more than 30 days at 5 ° C. Results for tuna samples showed good agreement with the value determined by the conventional method.     

Substoichiometric isotope dilution determination of manganese in biological smples using 2-thenoyltrifluoroacetone in isobutyl methyl ketone

A substoichiometric isotope dilution method was developed for the determination of microgram amounts of manganese. The method involves the use of carrier-free ⁵⁴Mn with Mn(II) carrier and its complexation with 2-thenoyltrifluoroacetone (TTA) at pH 8.5, the complex then being extracted into isobutyl methyl ketone. A minimum of 50 ng of manganese can be determined. The method was applied to the determination of manganese in several standard reference materials and biological samples such as tea leaves, spices and condiments. The method is simple and fast and yields results with high accuracy and precision.     

Solid-phase ultraviolet absorbance spectrophotometric multisensor for the simultaneous determination of butylated hydroxytoluene and co-existing antioxidants

Continuous flow injection and UV spectrophotometric detection have been proposed for simultaneous determination of the two binary mixtures, butylated hydroxytoluene (BHT)/n-propyl gallate (n-PG) and butylated hydroxytoluene (BHT)/butylated hydroxyanisole (BHA), in food and cosmetics samples. The method is based on the different residence times of each antioxidant when the flow cell is packed to a height of 25 mm with silica C₁₈ using methanol-water 50:50% (v/v) as a carrier with a flow rate of 1.25 and 1.10 ml min⁻¹, respectively. The determination of each antioxidant is based on the measurement of its absorbance at its maximum wavelengths using a DAD detector at 30 and 180 s for the mixture n-PG-BHT and 90 and 220 s for BHA-BHT. Calibration graphs were linear over the range 10.0-300.0 μg ml⁻¹ for each antioxidant in both mixtures. The relative standard deviations were 2.5% for BHT and 2.0% for the co-existing antioxidant. Resolution of the n-PG-BHT mixture in ratios between 1:8 and 8:1 and the BHA-BHT mixture in ratios between 1:10 and 10:1 is possible. The method was applied to the determination of both antioxidants in fat foods and cosmetics samples with recoveries ranging between 101 and 105%.     

Analytical applications of second-order calibration methods

Second-order calibration methods are gaining widespread acceptance among the analytical community mainly because: (1) a wide range of analytical instrumentation is available that enables high dimensionality data to be obtained; (2) the chemometric techniques for treating these data are highly developed; and (3) they have the so-called “second-order advantage”, i.e. they can predict the concentration of the analyte of interest even in the presence of unknown interferents. This also enables several analytes to be determined simultaneously.In this paper we describe the most common instrumental and chemometric techniques used in second-order calibration and discuss their applications since 2000. First, we introduce briefly the techniques and then we comment the applications. Given the practical nature of this paper, we have classified the techniques according to five fields of application: pharmaceuticals, biological matrices, foods, environmental matrices and synthetic matrices.     

Analytical procedures for water-soluble vitamins in foods and dietary supplements: a review

Water-soluble vitamins include the B-group vitamins and vitamin C. In order to correctly monitor water-soluble vitamin content in fortified foods for compliance monitoring as well as to establish accurate data banks, an accurate and precise analytical method is a prerequisite. For many years microbiological assays have been used for analysis of B vitamins. However they are no longer considered to be the gold standard in vitamins analysis as many studies have shown up their deficiencies. This review describes the current status of analytical methods, including microbiological assays and spectrophotometric, biosensor and chromatographic techniques. In particular it describes the current status of the official methods and highlights some new developments in chromatographic procedures and detection methods. An overview is made of multivitamin extractions and analyses for foods and supplements.     

紫外分光光度法测定肉制品中亚硝酸盐

在酸性条件下 ,亚硝酸盐与间苯二酚及锆氧离子反应生成有色螯合物 ,建立了一种简易快速的测定食品中微量亚硝酸盐的方法。优化了波长、酸度、显色剂用量、显色时间等实验条件 ,并由正交实验进一步验证。对猪肉、午餐肉、腊肠、香肠几种样品中的亚硝酸根离子进行测定 ,回收率达 90 %以上     

Streamlined sample preparation procedure for determination of perchlorate anion in foods by ion chromatography-tandem mass spectrometry

A rapid, sensitive, and specific method was developed for the determination of perchlorate anion in foods. The foods included high moisture fruits and vegetables, low moisture foods (e.g. wheat flour and corn meal), and infant foods. Improvements to existing procedures were made in sample preparation that reduced sample test portion size from 100 to 5 or 10 g, extraction solvent volume from 150 to 20-40 ml, and replaced blending extraction-vacuum filtration and their associated large glassware with a simple shakeout-centrifugation in a small conical tube. Procedures common to all matrices involved: extraction, centrifugation, graphitized carbon solid phase extraction (SPE) cleanup, and ion chromatography-tandem mass spectrometry (IC-MS/MS) analysis. A Waters IC-Pak Anion HR column (4.6 mm × 75 mm) was eluted with 100 mM ammonium acetate in 50:50 (v/v) acetonitrile/water mobile phase at a rate of 0.35 ml/min. A triple stage quadrupole mass spectrometer, equipped with electrospray ionization (ESI) in the negative ion mode, was used to detect perchlorate anion. An ¹⁸O₄-labeled perchlorate anion internal standard was used to correct for any matrix effects. The method limit of quantitation (LOQ) was: 1.0 μg/kg in fruits, vegetables, and infant foods; 3.0 μg/kg in dry products. Fortified test portions gave 80-120% recoveries. Determination of incurred perchlorate anion residues agreed well with results for comparable commodities or products analyzed by published methods.     

高分辨连续光源石墨炉原子吸收光谱法测定食品中铅、镉和铬含量

使用高分辨连续光源石墨炉原子吸收光谱法对谷类、蔬菜、饮品、海产品和乳制品五类共22种常见食品中的重金属元素铅、镉和铬进行了研究。建立了样品预处理、样品消解和定量分析的实验方法,得到了良好的分析精密度(RSD=1.3%～4.9%) 和回收率(95.1%～104.6%)。结果表明,茶叶中的铅和贝类中的铬含量远远大于其他食品,小米、韭菜和贝类中的镉含量较高。本研究为食品中重金属的检测建立了可靠的定量分析方法,为推动食品质量安全相关标准的制定提供了实验依据;同时,根据测定结果得出的食品中重金属含量的分布情况,对提高消费者的食品安全意识能够起到积极的引导作用。