食品中的致癌物丙烯酰胺

食品中丙烯酰胺的存在对人体健康的潜在危害引起了国际上的普遍关注。从丙烯酰胺的性质及与人体接触的途径、食品中形成丙烯酰胺的机理、食品中丙烯酰胺的含量、丙烯酰胺对人体的危害和食品中丙烯酰胺的控制与预防等几方面作了综述,以期引起人们的重视,科学饮食,远离癌症,拥抱健康。     

食品中的致癌物丙稀酰胺

食品中丙烯酰胺的存在对人体健康的潜在危害引起了国际上的普遍关注。从丙烯酰胺的性质及与人体接触的途径、食品中形成丙烯酰胺的机理、食品中丙烯酰胺的含量、丙烯酰胺对人体的危害和食品中丙烯酰胺的控制与预防等几方面作了综述,以期引起人们的重视,科学饮食,远离癌症,拥抱健康。     

基于碳纳米管载体的丙烯酰胺免疫亲和吸附剂的研究

自从在油炸及烧烤的淀粉类食品中检测到具有潜在致癌风险的丙烯酰胺副产物后,发展简单实用的丙烯酰胺检测方法的研究备受重视~([1]).以N-羟基琥珀酰亚胺丙烯酸酯(NAS)为半抗原,成功制备了对丙烯酰胺具有特异性识别和结合作用的多克隆抗体,建立了能够对淀粉类食品中丙烯酰胺进行快速检测的生物素-亲和素酶联免疫分析方法~([2]).     

柱前衍生化-气相色谱-质谱法定量测定食品中丙烯酰胺的含量

建立了气相色谱-质谱(GC-MS)定量测定食品中丙烯酰胺含量的分析方法。选择13C3-丙烯酰胺作为内标物。通过超纯水提取食品中的丙烯酰胺,经正己烷脱脂两次后,在酸性条件下选用溴化钾/溴酸钾为衍生剂进行衍生化反应,再采用乙酸乙酯进行液-液萃取两次,最后用三乙胺将丙烯酰胺转化为更稳定的产物2-溴丙烯酰胺,利用质谱检测器在选择离子扫描模式下测定2-溴丙烯酰胺。该方法在0.05～2.00 mg/kg范围具有良好的线性(r2=0.9995);检出限和定量限分别达到3 μg/kg和7 μg/kg;回收率范围为62.7%～65.5%。通过与前期建立的液相色谱-串联质谱(HPLC-MS/MS)方法进行对比,该法在薯片和面包样品中丙烯酰胺的检测结果略偏高,是一种可以用于常见食品中丙烯酰胺含量测定的分析方法。     

气相色谱法测定中旋转蒸发和有机溶剂抽提对丙烯酰胺回收率的影响

试验表明:在气相色谱法测定食品中丙烯酰胺中,溶剂萃取过程中的损失是造成回收率低的主要原因;在旋转蒸发过程中未发现丙烯酰胺有明显损失.此外,在溴化处理过程中,丙烯酰胺的损失达10%.     

气相色谱法测定油炸、烘烤食品中丙烯酰胺——丙烯酰胺污染水平调查

从市场上购得12种具有中国传统特色的油炸及烘烤食品,从中取得样品48个,经萃取、溴化及蒸缩等前处理步骤后对其中的丙烯酰胺含量用气相色谱法进行检测。在气相色谱法分析中采用Elite Wax毛细管色谱柱及电子捕获检测器,分析结果表明:在这些样品中均存在一定量的丙烯酰胺(3~1396μg.kg-1范围内)。对此类食品加工方法提出了改进方案以期能降低丙烯酰胺的含量。试验中发现将氽油条的油温降低至175℃可明显降低油条中丙烯酰胺的含量,但油炸之前在原料(面粉)中加入抗氧化剂(如VC及VE),对降低丙烯酰胺含量并无效果。     

食品中的丙烯酰胺污染问题及分析方法

2002年4月,瑞典国家食品管理局（National Food Administration,NFA）和斯德哥尔摩大学研究人员首次发现,富含淀粉类的食物经过120℃或更高温油炸或烧烤能生成一种毒性物质——丙烯酰胺。随后,挪威、英国、瑞士和美国等国家也相继报道了类似结果。从此,食品中丙烯酰胺的污染问题引起了国际社会和各国政府的高度关注。本文简要介绍近年来食品中丙烯酰胺污染问题,及其毒理、形成机理、分析方法等方面的研究成果,并对今后的研究方向进行了展望。     

气相色谱-离子阱二级质谱测定食品中丙烯酰胺残留

建立了一种基于气相色谱-离子阱二级质谱(GC-MS/MS)检测食品(薯条,薯片,咖啡,饼干和膨化食品)中丙烯酰胺残留量的方法。样品中丙烯酰胺采用去离子水提取,正己烷脱脂后石墨化碳黑小柱净化,溴水衍生后GC-MS/MS进行分析。方法在10-1 000μg.L-1浓度范围内呈线性关系,相关系数为0.999,检出限为4.02μg.kg-1,在10,100,1 000μg.kg-1三个水平的相对标准偏差为8%-12%,回收率为68.3%-105.2%。结果表明,相对于GC-MS方法,GC-MS/MS分析时间短、无杂质峰干扰、灵敏度高,可以满足食品的丙烯酰胺检测大批量筛选要求。     

丙烯酰胺的电化学测定方法

自从2002年4月瑞典国家食品管理局和瑞典斯德哥尔摩大学的研究人员首次宣布在油炸及焙烤的淀粉类食品中发现了具有神经毒性的潜在性致癌物-丙烯酰胺(Acrylamide)后,立即引起了世界卫生组织等国际机构和世界各国的重视.     

超高效液相色谱-串联质谱法测定纸制食品接触材料中丙烯酰胺的迁移量

为评估纸制食品接触材料中丙烯酰胺迁移的合规性和风险性,该文采用超高效液相色谱－串联质谱建立了测定纸制食品接触材料中丙烯酰胺迁移量的方法。采用Agilent Poroshell 120 SB－Aq（4.6 mm × 100 mm,2.7 μm）为分离柱,以0.1%（体积分数）甲酸水溶液和甲醇（9∶1）为流动相进行等度洗脱,质谱分析采用电喷雾离子源（ESI）,多反应监测（MRM）正离子模式。结果表明,丙烯酰胺在不同食品模拟物中的含量与其色谱峰面积呈线性关系。其中水溶性食品模拟物的线性范围为5.0～100.0 μg/L,检出限为1.0 μg/L;油性食品模拟物的线性范围为10.0～200.0 μg/kg,检出限为5.0 μg/kg。空白样品的平均加标回收率为90.0%～113%,相对标准偏差（RSD,n = 6）为0.40%～4.6%。3种类型纸制食品接触材料样品的测试结果显示,纸吸管中丙烯酰胺迁移量的阳性检出率较高,存在食品安全风险隐患。     

食品中磷的检测方法

磷是人体内的重要元素之一,对人体生命活动有十分重要的作用,如何快速、简便、准确、灵敏地检测食品中磷的含量已经引起了世界各国的重视.本文总结了前人的研究工作,概述了近年来食品中总磷及有机磷农药的检测研究进展,分析了各种检测方法的优势和局限性,展望了未来该领域研究的发展趋势.     

Nuclear methods for food analysis at the U. S. Food and Drug Administration

An overview of radioanalytical techniques used in support of research,monitoring programs, and field assignments directed by the U. S. Food andDrug Administration's Center for Food Safety and Applied Nutrition (CFSAN)is presented. The Winchester Engineering and Analytical Center annually determinesradionuclide concentrations in 260 Total Diet Study foods, approximately 80imported foods, and a selection of domestic foods collected near U. S. nuclearpower plants. Radioanalytical techniques used at CFSAN's neutron activationanalysis laboratory at the National Institute of Standards and Technologyare discussed along with applications for research, quality control, and specialprojects.     

CE: a useful analytical tool for the characterization of Maillard reaction products in foods

The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was an additional benefit reported. On the other hand, these reactions decrease the nutritional quality of foods and may result in the formation of toxic MRP. Although, research to assess the risks and benefits associated with the consumption of MRP in the diet is still awaiting for new analytical methodologies to be developed. Structural characterization of MRP has been very challenging due to the chemical diversity of these compounds which present a wide range of polarities and molecular weights, making analyses difficult. CE is a technique that has gained popularity for the separation of complex mixtures that have otherwise proved difficult to analyze. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of this complex group of compounds.     

3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP)

This review gives an overview of current knowledge about 3-monochloropropane-1,2-diol (3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy sauce and acid-hydrolysed vegetable protein (HVP), and much research has been done in that area, the emphasis here is placed on other foods. This contaminant can be found in a great variety of foodstuffs and is difficult to avoid in our daily nutrition. Despite its low concentration in most foods, its carcinogenic properties are of general concern. Its formation is a multivariate problem influenced by factors such as heat, moisture and sugar/lipid content, depending on the type of food and respective processing employed. Understanding the formation of this contaminant in food is fundamental to not only preventing or reducing it, but also developing efficient analytical methods of detecting it. Considering the differences between 3-MCPD-containing foods, and the need to test for the contaminant at different levels of food processing, one would expect a variety of analytical approaches. In this review, an attempt is made to provide an up-to-date list of available analytical methods and to highlight the differences among these techniques. Finally, the emergence of 3-MCPD esters and analytical techniques for them are also discussed here, although they are not the main focus of this review.     

Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

For different reasons, there is an increasing interest in plant-based foods as well as vegetarian and vegan dairy and meat alternatives. Frequently, those foods represent dispersed systems and more specifically food emulsions with proteins as emulsifying food ingredients. Owing to a very heterogeneous composition of plant proteins and a wide range of structural varieties in the proteins, it is worth discussing if our current understanding of interfacial and emulsifying properties of proteins is sufficient to meet the challenges associated with the utilisation of plant proteins for the stabilisation of food emulsions. To this purpose, we review the current understanding of the interfacial behaviour of proteins, summarise analytical techniques for their characterisation and critically discuss the available literature on oilseed and legume proteins to identify future research needs and opportunities for customised emulsion design.     

中国富硒食品的生产现状及趋势

对硒的生物学作用和目前已经开发的富硒食品(富硒西瓜、富硒灵芝、富硒茶叶、富硒牛奶、富硒猪肉和富硒鸡蛋等)进行了概述。当前富硒食品的技术含量大多偏低,技术水平有待提高;价廉物美的富硒食品受市场欢迎,科学论证富硒食品的转化机制是今后科研的一个方向。     

HPLC-ICP-MS在食品中硒和砷形态分析及其生物有效性研究中的应用

食品中含有与人体健康密切相关的多种微量元素,微量元素的毒性和生物有效性取决于它们的化学形态。食品中的微量元素形态分析及其生物有效性研究对食品安全控制与营养评价具有至关重要的意义。本文扼要介绍了高效液相色谱与电感耦合等离子质谱（HPLC-ICP-MS）联用情况,该技术以不同的色谱分离柱完成各种分析物的分离,具有高灵敏度、高选择性、线性范围宽、检测限低、多元素同时检测等特点,在微量元素形态分析中占有重要的地位。综述了HPLC-ICP-MS在食品微量元素形态分析及其生物有效性研究中的应用,重点介绍了富硒酵母、蒜类植物、富硒营养保健品等食品中硒形态和海产品、农产品等食品中砷形态的研究,以及其它多种微量元素的形态分析和这些微量元素在生物体内的代谢。     

食品中氯丙醇酯和缩水甘油酯污染状况及检测技术进展

氯丙醇酯类和缩水甘油酯类污染物对人体具有潜在的危害,目前已被发现普遍存在于精炼植物油、含油脂性食品、动物乳汁及母乳中,其中精炼植物油尤其是精炼棕榈油中的污染水平较高。食品中氯丙醇酯类和缩水甘油酯类污染问题已引起业界的广泛关注,针对该问题的相关研究正在不断深入,但仍有很多问题亟需解决。本文对食品中氯丙醇酯类和缩水甘油酯类来源、形成机理和毒性情况进行了综述,详细地介绍了国内外对食品中氯丙醇酯和缩水甘油酯有关限量规定和检测方法的研究现状。     

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer’s disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.     

食品基质有机磷农药残留的前处理新方法研究进展

有机磷农药残留是食品安全的重要问题之一,对食品中的有机磷农药进行检测十分迫切必要。然而,食品是一种成分复杂的基质,检测之前必须通过前处理步骤提取和纯化。该文总结了有机磷农药仪器分析的前处理方法,包括固相萃取、液-液微萃取、超声萃取、微波辅助萃取、免疫亲和层析、纳米材料富集等方法,并介绍了这些方法的原理、优缺点以及应用,以期为相关研究提供参考。