A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of ¹H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.     

Optimization of the Physical,Optical and Mechanical Properties of Composite Edible Films of Gelatin,Whey Protein and Chitosan

The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the response surface methodology (RSM), as well as optimizing the formulation for the packaging of foods. The results of the study were evaluated via first- and second-order multiple regression analysis to obtain the determination coefficient values with a good fit (R ˃ 0.90) for each of the response variables, except for the values of solubility and b*. The individual linear effect of the independent variables (the concentrations of gelatin, whey protein and chitosan) significantly affected (p ≤ 0.05) the water vapor permeability (WVP), strength and solubility of the edible films. The WVP of the edible films varied from 0.90 to 1.62 × 10⁻¹¹ g.m/Pa.s.m², the resistance to traction varied from 0.47 MPa to 3.03 MPa and the solubility varied from 51.06% to 87%. The optimized values indicated that the CEF prepared with a quantity of 4 g, 5 g and 3 g of gelatin, whey protein and chitosan, respectively, provided the CEF with a smooth, continuous and transparent surface, with L values that resulted in a light-yellow hue, a lower WVP, a maximum strength (resistance to traction) and a lower solubility. The results revealed that the optimized formulation of the CEF of G–W–C allowed a good validation of the prediction model and could be applied, in an effective manner, to the food packaging industry, which could help in mitigating the environmental issues associated with synthetic packaging materials.     

自动化样品预处理的一项新技术——吉尔森ASTED系统及其应用（续完）

自动化样品预处理的一项新技术——吉尔森ＡＳＴＥＤ系统及其应用（续完）陈小华（华运有限公司香港上环永乐街１７２—１７６号永富商业大厦三楼）３应用吉尔森ＡＳＴＥＤ系统已经被广泛地应用在许多领域，如药理学、药物动力学、药物－蛋白质结合研究、毒理学、临床医学...     

Thermal behavior of glutamic acid and its sodium,lithium and ammonium salts

Glutamic acid (H2_glu) and its lithium, sodium and ammonium monosalts were submitted to thermal analysis using thermogravimetry (TG) and differential thermal analysis (DTA). The main goal of these studies was to compare the relative thermal stability and to evaluate the effect of the counter ion in the thermal decomposition pathways. Salts were obtained by direct neutralization of the purified acid with LiOH, NaOH or NH₄OH and were characterized by elemental analysis (C, H and N) and IR spectroscopy. Decomposition occurred after conversion to the pyroglutamic acid or the respective pyroglutamates and ammonium salt loosing NH₃ being converted to H₂glu before decomposition.     

表面活性剂流动相用于混合固定相薄层色谱

将表面活性剂流动相用于ＧＤＸ与硅胶Ｇ混合固定相薄层色谱,用表面活性剂、乙醇和水的混合流动相对一些水溶性食品染料及指示剂等进行了分离,得到满意的结果,可以部分代替非极性键合相薄板。     

高效液相色谱法测定强化食品中维生素C的含量

建立了强化食品(饮料、奶粉、含乳饮料、大米、果泥及果冻)中维生素C含量的高效液相色谱检测方法。优化了样品处理方法,在水浴控温和避光条件下处理样品,避免维生素C被氧化。选用Tech Mate C18–ST(250 mm×4.6 mm,5μm)反相色谱柱,以0.05 mol/L磷酸二氢钾缓冲溶液(p H 3)为流动相,流量为1.0m L/min,检测器为光电二极管阵列检测器,检测波长为266 nm。线性范围为0.2~100μg/m L,相关系数为0.999 6,果泥中维生素C的定量限为20 mg/kg,其它为100 mg/kg,加标回收率为82.2%~107%,测定结果的相对标准偏差为1.23%~6.86%(n=8)。该方法简单快速,其灵敏度、准确度和精密度均能满足强化食品中维生素C的检测要求。     

气相色谱-质谱联用法测定日用品及食品中9种凉味剂的含量

建立了日用品及食品中薄荷脑等9种新型凉味剂含量的测定方法.样品经乙醇超声提取后,用DB-1701 MS毛细管色谱柱(30 m×0.25 mm×0.25 μm)分离,选择离子监测模式(SIM)进行质谱检测.在优化分析条件下,9种凉味剂分离良好,其在0.25～250 μg/mL浓度范围内线性关系良好,相关系数均大于0.996,除薄荷氧基.1,2丙二醇(0.26 μg/g)外,其余凉味剂的检出限均小于0.1μg/g;在3个不同加标浓度下的平均回收率为82.8％～103.5％,相对标准偏差(RSD,n=6)均不高于3.7％.该方法灵敏、准确、可靠,能较好地分离薄荷脑等9种凉味剂,具有分析时间短、抗干扰性好、定量准确等优点,可为含薄荷(清凉)口味食品的质量控制及未知凉味剂含量样品的分析提供科学数据.     

固相萃取-毛细管液相色谱测定食品和水样中有机磷和氨基甲酸酯类杀虫剂残留

采用乙腈提取、固相萃取（SPE）富集浓缩技术结合自行研制开发的毛细管液相色谱（CLC）仪,同时分离测定了食品和水样中1种有机磷和3种氨基甲酸酯类杀虫剂残留。对影响SPE效率和CLC分离检测的各类因素进行了优化,包括固相萃取柱种类、样品pH、洗脱剂种类和体积、上样速率、盐效应、上样体积、检测波长、流动相种类和比例等。结果表明,4种杀虫剂在6 min内达到完全分离,检出限为0.35~1.20 μg/kg,定量限为1.17~4.00 μg/kg。使用该SPE-CLC法对西红柿、黄瓜、苹果样品和自来水、湖水水样进行加标回收测定,得到食品中加标回收率为72.41%~107.15%,相对标准偏差≤8.12%;水样中加标回收率为71.45%~109.25%,相对标准偏差≤9.28%。该法能够满足农药多残留分析要求。     

液相色谱串联质谱法(LC-MS/MS)分析宠物食品中三聚氰胺

三聚氰胺(melamine)为白色或无色结晶,通常用于塑料制品中合成树脂的生产中,高温和酸性条件下能引起三聚氰胺转移到食品中.三嗪类农药环丙氨嗪(cyromazine)在极端的pH条件下或者光降解的条件下也能生成三聚氰胺.     

氢化物发生–原子荧光光度法测定食品和食品添加剂中的砷、汞和铅

建立氢化物发生–原子荧光光度法测定食品和食品添加剂中砷、汞和铅元素的方法。对茶叶、方便面、精料与二氧化硅样品的前处理方法进行了研究,讨论了酸介质与酸度、还原剂浓度、铁氰化钾与草酸浓度等因素对样品测定的影响。当还原剂质量浓度为20 g/L、载流酸度为5%、铁氰化钾和草酸质量浓度分别为4 g/L和2 g/L时,砷、汞和铅的方法检出限分别为0.024,0.008,0.066μg/L,方法的回收率为85%~105%,测量结果的相对标准偏差分别为0.7%,0.7%,1.8%。该方法简便、快速、结果准确可靠,能满足食品和食品添加剂中砷、汞、铅的测定。