电喷雾解析电离质谱法对食品中苏丹红染料的快速检测

将电喷雾解析电离质谱法应用于偶氮类染料的表面解析电离质谱法研究,在优化实验条件后,应用甲醇-水-醋酸(49∶49∶2,V/V)混合溶液作为喷雾溶剂,在不需要样品预处理的情况下,成功地测定了辣椒面、番茄酱、火腿肠、鸡蛋饼中微量的苏丹红类染料,并且应用串联质谱法对测定结果进行了鉴定,排除了测定结果的假阳性。在辣椒面、番茄酱、火腿肠、鸡蛋饼中苏丹红1号的检出限分别0.01 pg/mm2、0.02 pg/mm2、0.02 pg/mm2和1.0 pg/mm2。单个样品的测定时间约1 m in,如果配合小型质谱仪,则可能对食品中的苏丹红类染料进行现场快速测定。     

Squeezing flow of semi liquid foods between parallel Teflon coated plates

Samples of commercial tomato paste, low fat mayonnaise and mustard about 6–8 mm thick were squeezed to 0.8 mm at various speeds between 5 mm min⁻¹ and 25 mm min⁻¹ between Teflon-coated parallel plates 127 mm in diameter using an Instron UTM Model 5542. All the log force vs log height relationships had a clearly identified linear region. This indicated that a dominant squeezing flow regime was achieved at about 3 mm height, and that the machine has the proper stiffness to perform the tests. The stress level at a pre-selected height in this region is a measure of consistency, sensitive enough to distinguish between products of different brands. The residual stress after relaxation for about 2 min was on order of 10–50% of the initial stress, an indication that all three foods have a considerable structural integrity. In all three products there was a considerable discrepancy between the observed rate effects and predictions based on a pseudoplastic (power law) model. It could be described by the empirical relation (F_v1 − F_R)/(F_v2 − F_R)=(V₁/V₂)^m where F_v1 and F_v2 are the forces at the given displacement reached at speeds v₁ and v₂ respectively, F_R is the residual force after relaxation (found to be practically rate independent), and m is a constant of the order of 0.15–0.33, independent of the compression velocities ratio but characteristic of the food and brand. The calculated elongational viscosity was not a unique function of biaxial strain rate. To a certain extent, this was probably due to imperfect lubrication. But it was also a manifestation of these products considerable structural integrity which cannot be accounted for by models developed for ideal liquids. Received: 1 November 1999 Accepted: 2 May 2000     

热解吸-电喷雾离子源-三重四极杆质谱法快速筛查火锅底料和肉汤中非法添加罂粟壳

通过简单的金属探针直接接触火锅底料和肉汤表面采集待测物,经热解吸离子源进一步热解吸和电喷雾离子化,最终进入三重四极杆质谱检测器在多反应监测模式下进行定性分析,实现了火锅底料和肉汤中罂粟壳的现场实时快速检测。结果表明,设置热解吸温度为260℃,以0.1%甲酸水溶液（含10 mmol/L甲酸铵-乙腈（1:1,v/v）作为注射溶剂、注射泵流速为200 μL/h时,仪器响应值最优,灵敏度最高;5种生物碱中罂粟碱、那可丁、蒂巴因在火锅底料和肉汤中的检出限均为2 μg/kg,可待因、吗啡在火锅底料中的检出限为10 μg/kg,在肉汤中的检出限为5 μg/kg。该法与罂粟壳胶体金卡片快检试剂盒相比,灵敏度具有明显优势。应用该法对50批次市售火锅底料、肉汤等样品进行检测,发现1批次鸡汤含有那可丁、罂粟碱、蒂巴因和吗啡4种生物碱,与高效液相色谱-三重四极杆质谱法的检测结果一致。由此说明该方法具有无需样品制备和色谱分离的特点,是一种快速、绿色、环保的分析方法,能够满足对食品中罂粟壳的快速定性分析。     

分散固相萃取/气相色谱-质谱法测定酱油及食醋中氨基甲酸乙酯

建立了分散固相萃取(d-SPE)/气相色谱-质谱法(GC-MS)检测酱油和食醋中氨基甲酸乙酯(EC)含量的分析方法。基于不同样品基质的复杂性,以乙腈(酱油)或者乙酸乙酯(食醋)进行液液萃取,经N 丙基乙二胺(PSA)分散固相萃取净化。考察了萃取溶剂的种类、萃取次数和PSA使用量等因素对EC萃取效率和分析效果的影响。在优化实验条件下,EC在10 ~500 μg/L质量浓度范围内呈良好的线性关系,线性系数(r2)为0.999 8。EC在酱油和食醋两种基质中的定量下限均为5.0 μg/kg,不同加标水平下的平均回收率为92.9%~114.3%,相对标准偏差为0.5%~5.3%。该方法简单、灵敏、准确,适用于酱油和食醋中EC含量的测定,具有很好的实际应用价值。     

不分流/分流进样毛细管气相色谱法测定酱油中的山梨酸和苯甲酸

采用不分流／分流进样模式,以FFAP毛细管作色谱分离柱、丙酮作溶解样品提取物的溶剂,用气相色谱法测定酱油中的山梨酸和苯甲酸。线性范围均为25～300μg/mL,相关系数都大于0．9990,山梨酸和苯甲酸的检出限分别为0、813、0．606μg/mL,测定结果的相对标准偏差(n=3)分别为1．43％～3．77％、2．11％～4．62％,回收率分别为84．4％～96．2％、86．2％～92．5％。     

高效毛细管电泳 间接紫外吸收检测法测定食品中的氨基酸

研究了鸟氨酸、脯氨酸和谷氨酰胺的高效毛细管电泳 间接紫外吸收检测的特征。以5　mmol/L 对氨基苯磺酸钠 10 mmol/L KH2PO4(pH 11.5)为运行缓冲液,在分离电压12 kV下,于11 min实现了上述3种氨基酸的基线分离,迁移时间和峰高的相对标准偏差分别小于0.72%和2.0%,检测限分别为6.78,8.71,7.86 mg/L。应用该法测定食品中的氨基酸及各氨基酸在样品中的加标回收率,3种氨基酸的加标回收率为96.8%~104%。     

固相萃取高效液相色谱法分析酱油中的有机酸

用ＰＴ－Ｃ１８预１８预处理小柱进行样品的前处理,以μＢｏｎｄａｐａｋ Ｃ１８为分析,磷酸盐缓冲液作流动相,紫外２１４ｎｍ检测,建立了酱油中多种有机酸的高效液相色谱分析方法,回收率９６％－１１３％。     

基于近红外特征光谱的番茄苗氮含量快速测定方法研究

为了提高近红外光谱技术快速测定番茄苗氮含量的准确度和稳健性, 比较分析竞争自适应重加权采样法(CARS)、蒙特卡罗无信息变量消除法(MCUVE)、向后间隔偏最小二乘法(BiPLS )和组合间隔偏最小二乘法(SiPLS)四种特征波长挑选方法, 筛选与番茄苗氮含量相关的特征光谱。在十种不同氮素处理水平下(尿素溶液浓度0～120 mg·L-1), 培育60株番茄苗样本(每个处理6株), 使其分别处于不同程度的过量氮素、氮素适度、缺氮素和无氮素状态。分别采集每株番茄苗样本的叶片, 扫描其12 500～3 600 cm-1波段的近红外光谱。比较四种方法所建立的番茄苗氮素定量分析模型可知: CARS和MCUVE挑选的特征变量所建定标模型的性能比BiPLS和SiPLS挑选的特征变量所建定标模型的性能更优, 但是预测性能远低于后者。其中, 基于BiPLS建立的番茄苗氮素含量预测模型性能最佳, 相关系数(r)、预测均方根误差(RMSEP)和性能对标准差之比(RDP)分别为0.952 7, 0.118 3和3.291 0。因此, 近红外光谱技术结合特征谱区筛选可以有效地提高番茄苗叶片氮素含量的定量分析模型指标, 使模型更实用化。但是, 特征波长挑选方法不具有普适性。基于单个波长变量筛选的方法所建立的模型较为敏感, 更适用于样本状态较为均匀的待测对象;而基于波长区间筛选的方法所建的模型相对抗干扰性更强, 更适用于样品状态不均匀, 重现性较差的待测对象。因此, 特征光谱筛选只有与样本状态及建模指标结合, 才能使其在建模过程中发挥更好的作用。     

Formulation and Optimization by Experimental Design of Low-Fat Mayonnaise Based on Soy Lecithin and Whey

The main objective of this study is to develop a new formula for a diet mayonnaise-like sauce without cholesterol. Emulsifying power is provided by the use of soy lecithin and the total fat content was limited to 16%. Droplet size measurement of employed mayonnaise samples at different times show that the largest diameter of fat does not exceed 18.5 µm with a yield stress of 56.1 Pa. Results of stability to centrifugation reveal that the absence of the supernatant oily layer ensures the stability of the emulsion. Using the experimental design method, the number of trials can be limited to a number of 16 experiments, and best formulation of the mayonnaise (without cholesterol) was obtained.     

高效毛细管电泳法测定酱油中山梨酸的含量

对山梨酸在１０ｍｍｏｌ／Ｌ硼砂和１０ｍｍｏｌ／Ｌ十二烷基硫酸钠溶液中的毛细管电泳行为进行了研究，在２５４ｎｍ检测波长下，考察了载体溶液各组分对分离的影响，得到了最佳分离条件，峰面积相对标准偏差４．１％。山梨酸在０．０２～１ｍｍｏｌ／Ｌ浓度范围内有良好的线性，将此法用于酱油中山梨酸的测定，取得令人满意的结果。