室内气态污染物中甲苯的净化处理方法研究进展

综述了室内气态污染物中甲苯的净化处理方法;简述了我国室内空气中甲苯的来源及危害,评价了我国几种用于室内空气中甲苯净化处理的新型技术的优缺点,并就室内空气净化技术的发展前景进行了展望.     

化妆品分析样品前处理方法研究进展

作为与人们日常生活紧密相关的消费品之一,化妆品中禁、限用成分的分析检测,对于监控化妆品质量、保证消费者使用安全具有重要的研究意义。由于化妆品基质复杂,基体干扰严重,难以对目标物进行直接检测,因此需要采用样品前处理技术对其进行分离富集。该文综述了近年来的化妆品样品前处理方法,包括消解法、液-液萃取、固相萃取、固相微萃取、液相微萃取技术、微波辅助萃取以及超声波辅助提取等,并对其发展方向进行了展望。     

化妆品分析样品前处理方法的研究进展

化妆品的广泛使用使其安全性问题受到关注。作为发现安全性问题的首要选择,分析检测技术十分重要。化妆品种类繁多、基质复杂,其样品前处理成为分析检测过程的关键所在。传统样品前处理方法因试剂消耗大、耗时、步骤繁琐等缺点无法满足绿色高效的检测要求,因此发展新的样品前处理技术具有重要意义。该文综述了近5年化妆品分析样品前处理方法及其应用,主要包括相分离方法、场辅助方法和衍生化方法等,并展望了其发展方向。     

芬太尼类化合物检测方法的研究进展北大核心CSCD

新型毒品犯罪已成为全球公共安全的突出问题。芬太尼类化合物作为一种新型毒品,在全球范围内制造、走私、滥用等方面问题日益严重。基于此,综述了芬太尼类化合物的种类和结构特点、体内代谢及毒性、前处理方法、检测方法,并对芬太尼类化合物未来检测的发展趋势进行了展望(引用文献34篇)。     

中药多糖成分前处理及检测方法研究进展

多糖是中药的重要活性成分之一,具有降血脂、降血糖、增强免疫、抗肿瘤、抗氧化、抗凝血、抗炎症、抗衰老等活性。该类物质具有极性强、分子量大、结构难确证等特点,成为中药多糖新药开发的瓶颈。该文综述了近10年关于中药多糖成分的前处理及检测方法,以期为中药多糖定性定量分析,质量控制的提高,多糖药物深度开发和中药物质基础的全面研究提供参考。     

水体中合成麝香检测方法的研究进展

合成麝香被广泛应用于个人护理产品和生活用品中,在环境中的污染程度呈逐年上升的趋势,准确测定环境中合成麝香的含量具有重要意义。综述了水体中合成麝香的前处理方法(包括固相萃取法、固相微萃取法、液液萃取法、液液微萃取法、索氏提取法、超声辅助提取法、加速溶剂萃取法和QuEChERS等)和仪器分析方法(包括气相色谱-质谱法、气相色谱-串联质谱法、高效液相色谱法、液相色谱-串联质谱法和新型荧光光谱法等),并对相关研究领域的发展趋势进行了展望(引用文献52篇)。     

链格孢霉毒素样品处理及分析方法研究进展

综述链格孢霉毒素样品处理及分析方法。样品处理方法主要有液液萃取法、固相萃取法、逆流色谱法和基于QuEChERS原则的处理方法等。在固相萃取技术的基础上,又发展了分散固相萃取法和分子印迹固相萃取法。主要分析方法包括液相色谱–质谱联用法、加压毛细管电色谱法和表面增强拉曼光谱法等仪器检测技术以及酶联免疫法、化学发光免疫分析法、生物传感器技术、快速检测试纸和试剂盒等快速检测技术。最后对链格孢霉毒素样品处理及分析方法的发展趋势进行了展望。     

高中化学评优课评价标准及评价方法评介

为了推进新课程的实施、推动高中化学课堂教学改革,近几年我们对高中化学评优课进行了一些实践与探究,给一线教师指明了当今课堂教学改革的方向,取得了预期的效果.     

三聚氰胺分析检测方法的研究进展

介绍了三聚氰胺的物理和化学性质、用途,及其作为食品添加剂对人体健康的危害;重点总结了三聚氰胺现有的各种检测方法;并就各种检测方法的优劣进行了比较.指出三聚氰胺是一种工业原料,而在食品中添加三聚氰胺会危害人们的身体健康,甚至致人死亡;正因为如此,"三鹿奶粉事件"的发生为社会敲响了警钟,引起了人们对三聚氰胺及其衍生物的普遍关注.     

烟碱样品前处理及分析方法研究进展

烟碱是评价烟草及其制品的感官品质及内在质量的重要指标,同时也是监测食品、环境及人体中尼古丁暴露程度的关键因素。烟碱所在基质复杂,样品多样,针对不同检测环境及要求选择合适高效的分析方法对成功测定烟碱含量至关重要。该文介绍了测定烟草及生物样品中烟碱含量的样品前处理技术（固相/液相微萃取技术和分子印迹法）和常用的检测方法（分光光度法、液相色谱法、气相色谱法、毛细管电泳法、电化学法）,评述了每种方法的适用范围、应用实例和研究进展,并讨论了各种检测方法的灵敏度、准确性和检测效率等。     

Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review

Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces current methods for a comprehensive analysis of the allergenicity changes of seafood allergens induced by non-thermal processing. The IgE-binding capacities/immunoreactivity of seafood allergens are reduced by the loss of conformation during non-thermal processing. Concretely, the destruction of native structure includes degradation, aggregation, uncoiling, unfolding, folding, and exposure, leading to masking of the epitopes. Moreover, most studies rely on IgE-mediated assays to evaluate the allergenic potential of seafood protein. This is not convincing enough to assess the effect of novel food processing techniques. Thus, further studies must be conducted with functional assays, in vivo assays, animal trials, simulated digestion, and intestinal microflora to strengthen the evidence. It also enables us to better identify the effects of non-thermal processing treatment, which would help further analyze its mechanism.     

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

The possibilities of the practical utilization of essential oils (EOs) from various plant species in the food industry have attracted the attention of the scientific community. Following our previous studies, the antifungal activities of three further commercial EOs, Melaleuca armillaris subsp. armillaris (rosalina; REO), Melaleuca quinquenervia (niaouli; NEO), and Abies alba (fir; FEO), were evaluated in the present research in respect to their chemical profiles, over four different concentrations, 62.5 μL/L, 125 μL/L, 250 μL/L, and 500 μL/L. The findings revealed that the major compounds of REO, NEO, and FEO were linalool (47.5%), 1,8-cineole (40.8%), and α-pinene (25.2%), respectively. In vitro antifungal determinations showed that the inhibition zones of a Penicillium spp. mycelial growth ranged from no inhibitory effectiveness (00.00 ± 00.00 mm) to 16.00 ± 1.00 mm, indicating a very strong antifungal activity which was detected against P. citrinum after the highest REO concentration exposure. Furthermore, the in situ antifungal efficacy of all EOs investigated was shown to be dose-dependent. In this sense, we have found that the highest concentration (500 µL/L) of REO, NEO, and FEO significantly reduced (p < 0.05) the growth of all Penicillium strains inoculated on the bread, carrot, and potato models. These results indicate that the investigated EOs may be promising innovative agents in order to extend the shelf life of different types of food products, such as bread, carrot and potato.     

Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

In general, food processing and its conditions affect nutrients, bioactive compounds, and sensory characteristics of food products. This research aims to use a non-targeted metabolomics approach based on UPLC-ESI-QTOF-MS to determine how fruit processing can affect the metabolic profile of fruits and, through a comprehensive metabolic analysis, identify possible markers to assess their degree of processing. The present study uses a real case from the food industry to evaluate markers of the processing of strawberry and apple purees industrially elaborated with different processing techniques and conditions. The results from the multivariate analysis revealed that samples were grouped according to the type of processing, evidencing changes in their metabolic profiles and an apparent temperature-dependent effect. These metabolic profiles showed changes according to the relevance of thermal conditions but also according to the exclusively cold treatment, in the case of strawberry puree, and the pressure treatment, in the case of apple puree. After data analysis, seven metabolites were identified and proposed as processing markers: pyroglutamic acid, pteroyl-D-glutamic acid, 2-hydroxy-5-methoxy benzoic acid, and 2-hydroxybenzoic acid β-d-glucoside in strawberry and di-hydroxycinnamic acid glucuronide, caffeic acid and lysoPE(18:3(9Z,12Z,15Z)/0:0) in apple purees. The use of these markers may potentially help to objectively measure the degree of food processing and help to clarify the controversial narrative on ultra-processed foods.     

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.     

Trichothecenes in Food and Feed,Relevance to Human and Animal Health and Methods of Detection: A Systematic Review

Trichothecene mycotoxins are sesquiterpenoid compounds primarily produced by fungi in taxonomical genera such as Fusarium, Myrothecium, Stachybotrys, Trichothecium, and others, under specific climatic conditions on a worldwide basis. Fusarium mold is a major plant pathogen and produces a number of trichothecene mycotoxins including deoxynivalenol (or vomitoxin), nivalenol, diacetoxyscirpenol, and T-2 toxin, HT-2 toxin. Monogastrics are sensitive to vomitoxin, while poultry and ruminants appear to be less sensitive to some trichothecenes through microbial metabolism of trichothecenes in the gastrointestinal tract. Trichothecene mycotoxins occur worldwide however both total concentrations and the particular mix of toxins present vary with environmental conditions. Proper agricultural practices such as avoiding late harvests, removing overwintered stubble from fields, and avoiding a corn/wheat rotation that favors Fusarium growth in residue can reduce trichothecene contamination of grains. Due to the vague nature of toxic effects attributed to low concentrations of trichothecenes, a solid link between low level exposure and a specific trichothecene is difficult to establish. Multiple factors, such as nutrition, management, and environmental conditions impact animal health and need to be evaluated with the knowledge of the mycotoxin and concentrations known to cause adverse health effects. Future research evaluating the impact of low-level exposure on livestock may clarify the potential impact on immunity. Trichothecenes are rapidly excreted from animals, and residues in edible tissues, milk, or eggs are likely negligible. In chronic exposures to trichothecenes, once the contaminated feed is removed and exposure stopped, animals generally have an excellent prognosis for recovery. This review shows the occurrence of trichothecenes in food and feed in 2011–2020 and their toxic effects and provides a summary of the discussions on the potential public health concerns specifically related to trichothecenes residues in foods associated with the exposure of farm animals to mycotoxin-contaminated feeds and impact to human health. Moreover, the article discusses the methods of their detection.     

Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against Listeria monocytogenes were 5 and 5 mg/mL and against B. subtilis were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against L. monocytogenes were 5 and 5 mg/mL and against Bacillus subtilis were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min.     

Advances in Research on Food Bioactive Molecules and Health

Fresh and processed food products are rich in bioactive molecules, including polysaccharides, vitamins, carotenoids, peptides, antioxidants, phenolics, phytosterols, and novel lipids. Bioactive molecules in food could prevent several diseases (i.e., metabolic syndrome, cardiovascular diseases, cancer, etc.). Thus, consumer awareness is growing about the health-promoting impact of food bioactive molecules. Health claims are essential added-value features, wherein health-enhancing potential of bioactives depend on their chemical structure. On the other hand, the investigation of the structure-function relationship of food bioactive molecules is of importance. In this regard, Molecules is delighted to highlight the importance of food bioactive molecules and their effect on health. In this Special Issue of Molecules, researchers are invited to contribute original research and up-to-date reviews.     

初中生化学信息加工能力的测查研究*

“化学信息加工”贯穿于化学学习活动的全过程,是化学学习能力的核心成分。基于Rasch模型原理,对“化学信息加工能力”进行了水平建构、测验工具的开发及优化、能力测验及数据分析。研究显示,测验所获数据符合Rasch模型预期,测验工具具有良好的区分度和信度。依据测验数据,展示了九年级学生“化学信息加工能力”的水平分布,并提出了基于化学信息加工能力的教学建议。     

食用植物油中甘油三酯色谱分析方法研究进展

甘油三酯 (TAGs) 是植物油的主要成分(占95%~98%),对植物油的性质有着重要的影响。对其结构组成的分析有助于监控食用植物油质量,保障植物油食用安全。由于甘油骨架上可以结合的脂肪酸很多,导致甘油三酯的种类十分庞大,且一般天然油脂中的甘油三酯不仅物理化学性质非常接近,同时还存在大量的同分异构体和位置异构体。因此甘油三酯的分析是一项非常有挑战性的工作。该文对各类色谱分析技术在食用油中甘油三酯分析方面的应用进行了综述,评述了各方法的优缺点,并对指纹图谱技术和化学计量学方法在植物油鉴定中的应用进行了介绍。     

耐久型超疏水表面:理论模型、制备策略和评价方法

超疏水材料以其独特的润湿性在日常生活和工业领域都展示出广阔的应用前景,但其表面的微纳米结构和低表面能物质易受到机械摩擦或化学侵蚀而失去超疏水性。当前诸多报道都采用微纳结构设计和表面优化来延长超疏水材料的耐久性,以期提升其商业价值。本文先从表面浸润模型出发,包括经典理论、亚稳态理论和接触线理论,梳理了超疏水理论模型的发展脉络,阐明这些理论在超疏水耐久性设计上发挥的关键指导作用。接着对微纳米结构设计、胶黏+涂装、铠装防护、自修复和气膜修补等延长超疏水耐久性的制备策略进行了总结,并对不同制备策略各自的优势和局限性进行简要评述。本综述还从机械稳定性和化学稳定性两方面汇总了超疏水耐久性的快速评价手段,讨论了提升超疏水表面耐久性所遇到的问题,并展望了超疏水材料的发展前景,以期助力长效超疏水材料的研发和应用。