食品中汞含量的直接进样测定

建立直接进样测定食品中汞含量的无损分析方法。在最佳测定条件下的线性回归方程为y=0.0261x+0.0006,线性范围为0.5—10.0μg/mL,相关系数为r=0.9999,检出限为0.0044μg/mL,加标回收率为98.7%—104.3%,RSD为0.38%。本方法具有简便、快速、灵敏度高等优点,用于食品中汞含量测定,结果满意。     

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。     

石墨炉原子吸收光谱法测定面制食品中铝

利用混合酸对样品进行消解处理,硝酸镁作为基体改进剂,石墨炉原子吸收光谱法测定面制食品中铝.探讨了相关实验条件,检出限为4.8μg/L,相对标准偏差(RSD)在0.136%-0.188%之间,回收率在88.8%-105.5%之间.本法为一种理想的面制食品中铝的测定方法.     

流动注射-氢化物发生-原子荧光光谱法测定牛奶中的铅

建立了流动注射-氢化物发生-原子荧光光谱法测定奶制品中铅含量的分析方法,对仪器条件和反应条件进行了选择、优化。方法的检出限为0.30μg/L,相对标准偏差小于4.7%,回收率为90.0%—114.5%,符合食品中痕量元素的分析要求。     

含反式脂肪酸食品近红外光谱快速无损识别方法研究

为满足食品中反式脂肪酸(TFA)的快检需求,提出了一种采用近红外漫反射光谱识别含TFA食品的快速无损方法。采用光纤探头采集完整样品的傅里叶变换近红外漫反射光谱,应用毛细管气相色谱(GC)法测定食品中TFA的含量作为建模参考数据。根据食品中TFA含量将食品分为含TFA食品和无TFA食品。采用偏最小二乘判别(PLSDA)、支持向量机(SVM)、簇类独立软模式(SIMCA)和K-最邻近法(KNN)等有监督模式识别方法建立了含TFA食品的识别模型,并研究了不同光谱预处理方法和建模波段对模型性能的影响。研究结果表明,PLSDA和SVM两种方法可对含TFA食品进行识别 ,但PLSDA方法识别效果明显优于SVM方法。其中,使用与TFA相关波段,结合标准化和二阶导数预处理所建立的PLSDA识别模型效果最佳,校正集和验证集识别准确率分别可达96.4%和88%,具有快速无损识别含TFA食品的可行性。这种方法不需脂肪提取和研磨等样品预处理,具有简单、快速、无需破坏样品等优点,非常适合现场或在线快速检测。     

激光诱导荧光光度法测定食品中的锌

本文利用自行组装的激光诱导荧光 CCD阵列检测器 计算机联用装置 ,建立了一种测定食品中锌的灵敏方法。在乙酸 乙酸铵 ( pH =4 )缓冲溶液中 ,Zn(Ⅱ )与SCN、罗丹明B(RhB)反应生成Zn SCN RhB配合物 ,经乙醚萃取后 ,以YAG激光二倍频 5 32nm为激发波长 ,在 5 80nm处测定荧光强度 ,优化了反应及食品样品的处理条件 ,用于食品试样中锌的测定 ,获得了满意的结果 ,方法检出限 4ng/mL ,加标回收率90 0～ 1 1 0 0 % ,相对标准偏差为 2 0～ 9 7%。     

食品中痕量镉的测定

研究了硼氢化钾-盐酸-铁氰化钾-盐酸羟胺发生挥发性镉的新反应体系,对食品样品中痕量的镉进行检测。该法快速、简单,准确度高,加标回收率为96.6%—101.6%。相对标准偏差小于5.6%。     

4种潮州小吃的矿质元素测定及其营养成分分析

测定了绿豆沙素饼、芋泥素饼、红豆沙素饼、春饼4种潮州小吃的矿质元素及其营养成分。结果表明,4种小吃含有对人体有益的矿质元素,且重金属镉未检出,加标回收率(n=6)在94.5%—106.2%之间;营养丰富,但糖类、脂肪含量高。方法简单、准确,为这4种小吃向低糖、低脂、高蛋白的方向发展提供一定的数据支持。     

食品中富马酸二甲酯残留量的测定——气相色谱法

将食品样品经乙腈提取,石油醚净化后,用氢火焰离子化检测器进行检测.该方法可准确测定食品中的富马酸二甲酯且有很好的线性关系,相关系数为0.9998,检出限为4mg/kg,平均加标回收率在93.4%-100.9%之间,相对标准偏差(RSD)为2.5%-5.0%,可用于食品中富马酸二甲酯的检测.     

微波消解-氢化物原子荧光光谱法测定食品中的微量元素硒

采用HNO3-HClO4作为消解剂,在微波消解炉中消解样品,原子荧光光谱法测定食品中的微量元素硒.在最佳测定条件下测定元素硒的线性回归方程为:IF=95.4853C 9.2045,线性范围为0.5-10.0μg/L,相关系数r=0.9997.回收率2.0μg/L为95.65%-103.04%,6.0μg/L为95.61%-102.42%;相对标准偏差2.0μg/L为2.18%-3.55%,6.0μg/L为2.22%-3.98%.食品样品采用微波消解后,可用氢化物原子荧光光谱法测定其中的微量元素硒.     

柱前衍生-反相高效液相色谱法快速测定食品中的甜蜜素

样品溶于水,在酸性条件下,以次氯酸钠柱前衍生。在C18柱上用乙腈:水(体积比为70:30)为流动相,在314nm处测定,外标法反相高效液相色谱法快速测定食品中的甜蜜素,加标回收率为96.1%-101.8%之间,食品中共存的苯甲酸、山梨酸、安赛蜜、色素等不影响测定,方法简捷、准确。     

基于FTIR技术的酸牛奶营养成分快速检测方法研究

酸牛奶作为一种重要的发酵乳制品,伴随着发酵过程,其各种营养成分时刻发生着复杂的变化,因此,建立酸牛奶的快速高效检测技术可以实现对生产过程的实时监控,这也是食品安全监管要达到的重要目标。傅里叶变换红外光谱技术(FTIR)因其快速、高通量、无化学污染、可对掺假成分予以分辨等特点被广泛应用于食品安全领域。以FTIR技术为核心,利用氟化钙薄膜法,将酸牛奶FTIR光谱图与其营养成分(能量值,蛋白质、脂肪、碳水化合物和钠含量)对照,建立了基于最小二乘法(PLS)的定量化预测模型。结果表明,该模型样品校正集的能量值,蛋白质、脂肪、碳水化合物和钠含量的交叉检验R2值分别达到0.938 9,0.926 6,0.918 6,0.941 8和0.977 1;该模型用于预测,其样品验证集的交叉检验R2值分别为0.920 5,0.905 3,0.908 5,0.939 3和0.936 4。由此可见,该模型对酸牛奶各营养指标均具有较好的预测准确性,在时间上具备较好的稳定性。不同于传统的化学检测方法,本研究为实现对酸牛奶品质的快速检测提供了一种较为可行的方法。该方法作为乳制品质量监控技术的一项初步探索,具有较好的应用前景。     

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties,crystalline structures,and protein structure

To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein–protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.     

Study on the effect of protein on drug efficacy: cefonicid sodium–pepsin binding mechanism

The mechanism of interaction between cefonicid sodium and pepsin was investigated by various spectroscopic methods and molecular docking. Cefoncid sodium quenched the intrinsic fluorescence of pepsin at pH of 2.0 to form a new complex in a 1:1 binding mode driven by Van der Waals and hydrogen bonds. The mechanism of quenching was static. The results of molecular docking indicated that the cefonicid sodium-binding site was located in the active site of pepsin. The protein binding rates of cefonicid sodium in gastric juice was calculated and the binding model was established. It is concluded that cefonicid sodium is not suitable for oral administration.     

荧光法研究高粱红色素清除羟自由基活性

由多种黄酮类化合物组成的天然产物高粱红色素,主要存在于高粱属植物的壳、茎等部位, 广泛应用于食品工业、化妆品和染色等领域,对清除氧自由基、保护人体健康非常重要。通过Cu+催化过氧化氢-抗坏血酸反应体系产生羟自由基模型,根据羟基苯甲酸的荧光大小对比研究了亚硝酸钠、槲皮素和红色素对羟自由基的清除能力。结果表明：高粱红色素、亚硝酸钠、槲皮素对O·H自由基的清除能力呈一定的量效关系,亚硝酸钠、槲皮素优于红色素对羟自由基的清除能力。探讨了红色素、槲皮素、亚硝酸钠的猝灭机理,表明红色素、亚硝酸钠为动态猝灭,槲皮素为静态猝灭过程。本研究可为高粱红色素的合理开发和利用提供一定的参考依据。     

基于表面增强拉曼的鸡尾酒中苯甲酸钠和山梨酸钾的同时快速检测

基于实验室自行搭建的拉曼点扫描系统,以市售鸡尾酒为研究对象柠檬酸钠还原硝酸银配制的银溶胶作为表面增强剂,探讨了鸡尾酒中苯甲酸钠和山梨酸钾两种防腐剂的同时快速检测方法。首先确定鸡尾酒中苯甲酸钠拉曼特征峰为846.1,1 007和1 605 cm-1,山梨酸钾拉曼特征峰为1 164,1 389和1 651 cm-1,进而对它们拉曼特征位移强度稳定性及鸡尾酒中两种防腐剂对拉曼特征位移强度的相互影响进行了分析。结果表明,利用该方法采集的鸡尾酒中苯甲酸钠和山梨酸钾表面增强拉曼特征位移强度具有较高的稳定性,而且鸡尾酒中苯甲酸钠和山梨酸钾的拉曼特征位移强度相互影响并不大,具有较高的稳定性。分别制备苯甲酸钠浓度范围为0.154 3~1.5 g·kg-1的42个鸡尾酒样品及山梨酸钾浓度范围为0.062~1.5 g·kg-1的45个鸡尾酒样品,分别建立了苯甲酸钠和山梨酸钾的线性回归模型。选用最佳的苯甲酸钠1 007和1 605 cm-1二元线性回归预测模型与山梨酸钾的1 164和1 651 cm-1二元线性回归预测模型,对不同浓度苯甲酸钠和山梨酸钾43个鸡尾酒样品进行了苯甲酸钠和山梨酸钾同时预测验证。结果显示,鸡尾酒中苯甲酸钠和山梨酸钾预测值与实际值相关系数(r)分别为0.949 3和0.921 8,均方根误差(RMSE)分别为0.088 2和0.142 9 g·kg-1。基于银溶胶表面增强拉曼完全可以实现鸡尾酒中苯甲酸钠和山梨酸钾两种防腐剂的快速同时检测,为液态食品中防腐剂的同时快速监测提供了技术支撑。     

Spectroscopic Studies on the Toxic Interaction of Sodium Oleate with Bovine Serum Albumin

The effects of sodium oleate on Bovine Serum Albumin (BSA) were investigated by fluorescence, synchronous fluorescence, ultraviolet–visible and circular dichroism spectroscopy. According to the experiment results, we found that the fluorescence intensity of BSA was quenched by sodium oleate following a static mode, a sodium oleate-BSA complex was formed and the binding site was calculated approximately equal to 1. The experimental results showed that the hydrophilic group (—COONa) can bind to the BSA and lead to the looser of the protein conformation, the microenvironment and the secondary structure elements were changed in the presence of sodium oleate. This work reflected the toxic interaction mechanism of BSA and sodium oleate from the perspective of spectroscopy.     

Influence of Food Restriction and Compensatory Growth on Protein Synthesis and Breakdown in Growing Rats

The experiment was carried out with 24 male albino rats (5 weeks old, live weight 79 ± 5.1 g) divided into 2 groups. Gr. 1 (control group) was fed the commercial breeding food Ssniff with 22.4% crude protein ad lib., Gr. 2 (test group) for the first fortnight a mixture of the breeding food/cellulose 60/40 (restriction period) and subsequently for the second fortnight (compensatory period) also the breeding food ad lib. During both of these periods an 8 day N balance trial and a 4 day ¹⁵N tracer trial were included for estimation of growth rate and protein synthesis rate. Protein synthesis was ascertained by the endproduct method (oral application, single dose, mixture of 12 ¹⁵N-labelled amino acids); protein breakdown was calculated as the difference of protein synthesis rate and growth rate. The estimated rates were converted into fractional ones by referring to the body N content of corresponding animals. From the results of this experiment is concluded: The smaller N balance during moderate nutritional restriction can be attributed to a decrease of protein synthesis. The compensatory growth of the animals during the realimentation period is caused by an increase of protein synthesis and the enhanced protein conversion. Protein degradation is nearly unaffected.     

Tetrodotoxin: a brief history

Tetrodotoxin (TTX), contained in puffer, has become an extremely popular chemical tool in the physiological and pharmacological laboratories since our discovery of its channel blocking action in the early 1960s. This brief review describes the history of discovery of TTX action on sodium channels, and represents a story primarily of my own work. TTX inhibits voltage-gated sodium channels in a highly potent and selective manner without effects on any other receptor and ion channel systems. TTX blocks the sodium channel only from outside of the nerve membrane, and is due to binding to the selectivity filter resulting in prevention of sodium ion flow. It does not impairs the channel gating mechanism. More recently, the TTX-resistant sodium channels have been discovered in the nervous system and received much attention because of their role in pain sensation. TTX is now known to be produced not by puffer but by bacteria, and reaches various species of animals via food chain.(Communicated by Masanori OTSUKA, M.J.A.).