卡尔曼滤波紫外光度法同时测定酱油、食醋中的山梨酸和苯甲酸

在酸性条件下，采用乙酸乙酯萃取、Na2HPO4溶液反萃取分离酱汪、食醋中的山梨酸、苯甲酸，卡尔曼滤波法计算结果，并与比值导数波谱法进行比较。结果表明，卡尔曼滤波法较地数波谱法有较高准确度和精密度，并能监测干扰物质存在与否。用于实际样品分析有更高的可靠性。     

Determination of lead in vinegar by ICP-MS and GFAAS: evaluation of different sample preparation procedures

Lead concentrations of 59 different types of vinegars (15-307 μg l⁻¹ in balsamic vinegars and 36-50 μg l⁻¹ in wine vinegars) were determined using both inductively coupled plasma mass spectrometry (ICP-MS) and graphite furnace atomic absorption spectrometry (GFAAS). Although the precision of direct analyses, following simple aqueous dilutions, with either instrumental method was poor; that precision, following nitric acid and/or hydrogen peroxide digestions, markedly improved with either instrument and the values obtained with the two instruments were in good agreement. The efficacy of different digestions, including (1) nitric acid using a heating block, with or without addition of hydrogen peroxide and (2) mixtures of nitric acid and hydrogen peroxide using ultraviolet (UV) photolysis, were then assessed. The latter procedure was found to be much faster and more efficient, but it was limited by the relatively high levels of contaminant lead in hydrogen peroxide. Consequently, it is recommended that lead concentrations in vinegar be measured following a nitric acid digestion and UV photolysis to oxidize all organic matter before ICP-MS or GFAAS analysis; and it is further recommend that the thermal settings for the latter analyses be adjusted to account for the apparent presence of relatively volatile organolead compounds in vinegar digests.     

Fluorometric quantification of total d-gluconate by a flow-injection system using an immobilized-enzyme reactor

A method for the quantification of total d-gluconate by flow-injection analysis was developed using an immobilized-enzyme reactor and fluorescence detection. d-Gluconate was quantified using co-immobilized gluconate kinase (GK) and 6-phosphogluconate dehydrogenase (PGDH) reactor. d-Gluconate was phosphorylated to 6-phospho-d-gluconate by GK in the presence of ATP, and then the 6-phospho-d-gluconate produced was oxidized by PGDH with NADP⁺. The NADPH produced by the GK-PGDH reactor was monitored fluorometrically at 455 nm (excitation at 340 nm). A linear relationship between the responses and concentrations of d-gluconate was obtained in the ranges of 1.0 × 10⁻⁶–1.6 × 10⁻⁴ M. The relative standard deviation for 10 successive injections was 0.57% at the 0.1 mM level. This analytical method was applied to the quantification of d-gluconate in honeys, vinegars and noble rot wines, and the results showed good agreement with those obtained using the conventional F-kit method.     

电感耦合等离子体原子发射光谱法测定食醋中砷

通过选择电感耦合等离子体原子发射光谱仪的最佳工作条件 ,对山西的出口食醋样品经稀释后直接测定 ,分析结果满意。回收率在 99.0 %～ 10 0 .2 %之间 ,相对标准偏差≤ 2 .6%。与国标规定的方法相比 ,此法简便快速 ,砷的检出限为 0 .0 33mg·kg-1。     

Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: a feasibility study

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC) and multivariate data analysis were applied to classify different vinegar types (white and red, balsamic, sherry and cider vinegars) on the basis of their volatile composition. The collected chromatographic signals were analysed using the stepwise linear discriminant analysis (SLDA) method, thus simultaneously performing feature selection and classification. Several options, more or less restrictive according to the final number of considered categories, were explored in order to identify the one that afforded highest discrimination ability. The simplicity and effectiveness of the classification methodology proposed in the present study (all the samples were correctly classified and predicted by cross-validation) are promising and encourage the feasibility of using a similar strategy to evaluate the quality and origin of vinegar samples in a reliable, fast, reproducible and cost-efficient way in routine applications. The high quality results obtained were even more remarkable considering the reduced number of discriminant variables finally selected by the stepwise procedure. The use of only 14 peaks enabled differentiation between cider, balsamic, sherry and wine vinegars, whereas only 3 variables were selected to discriminate between red (RW) and white wine (WW) vinegars. The subsequent identification by gas chromatography-mass spectrometry (GC-MS) of the volatile compounds associated with the discriminant peaks selected in the classification process served to interpret their chemical significance.     

NMR and chemometric methods: a powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena

This work presents the capability of NMR spectroscopy combined with Chemometrics in predicting the ageing of Balsamic and Traditional Balsamic Vinegar of Modena. The need of an analytical method is an important requirement for both research oriented and commercial evaluation of these very valuable products. ¹H NMR spectroscopy, based on the advantage of rapid sample analysis without any manipulation or derivatization, is here proposed as a valid tool to describe Balsamic and Traditional Balsamic Vinegar of Modena. For this purpose, 72 reliable samples, were divided into three different groups according to their ageing process: young (<12 years), old (>12 and <25 years) and extra old (>25 years). Hierarchical Projection to Latent Structures Discriminant Analysis (PLS-DA) allowed us to characterize the ageing process. Variables showing the largest VIP (Variable Importance in the Projection) were extracted from PLS-DA model, thus shedding lights onto the role played by specific compounds in this complex ageing process. Two robust classification models, were built by PLS-DA and Naïve Bayes classifier and compared to prove the accuracy of the representation on both training and test sets. The predictions obtained for 41 “unknown” vinegar samples with these both methods gave more than 80% agreement among them.     

碳素基体固相微萃取气相色谱,气质联用分析食用醋中的有机挥发物

香醋中的风味是反映其质量的重要部分,香醋风味的多寡对食醋的营养价值与卫生指标有重要意义,故食醋中挥发物的测定,有利于鉴定食用醋的品质。监控有害物质的存在,但食用醋中挥发物的分析方法较少,目前尚无统一的标准,报道的活性碳管法ｌ‘１、百接项空法［’］中,前者不适用于大批量的检测,检测范围有限,而且,装置难以制备;后者则缺少富集手段,造成灵敏度的不高。近年来,我们研制的碳素基体固相微革取装置,经分析环境水中农药残留［’］、大气中的苯系物［‘ｌ及烟用香料ｌ’ｌ等初步测试表明,该装置简单适用、效果好、价格…     

H NMR and C-IRMS analyses of acetic acid from vinegar, O-IRMS analysis of water in vinegar: International collaborative study report

An international collaborative study of isotopic methods applied to control the authenticity of vinegar was organized in order to support the recognition of these procedures as official methods. The determination of the ²H/¹H ratio of the methyl site of acetic acid by SNIF-NMR (site-specific natural isotopic fractionation-nuclear magnetic resonance) and the determination of the ¹³C/¹²C ratio, by IRMS (isotope ratio mass spectrometry) provide complementary information to characterize the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid. Both methods use the same initial steps to recover pure acetic acid from vinegar. In the case of wine vinegar, the determination of the ¹⁸O/¹⁶O ratio of water by IRMS allows to differentiate wine vinegar from vinegars made from dried grapes. The same set of vinegar samples was used to validate these three determinations.The precision parameters of the method for measuring δ¹³C (carbon isotopic deviation) were found to be similar to the values previously obtained for similar methods applied to wine ethanol or sugars extracted from fruit juices: the average repeatability (r) was 0.45 ‰, and the average reproducibility (R) was 0.91‰. As expected from previous in-house study of the uncertainties, the precision parameters of the method for measuring the ²H/¹H ratio of the methyl site were found to be slightly higher than the values previously obtained for similar methods applied to wine ethanol or fermentation ethanol in fruit juices: the average repeatability was 1.34 ppm, and the average reproducibility was 1.62 ppm. This precision is still significantly smaller than the differences between various acetic acid sources (δ¹³C and δ¹⁸O) and allows a satisfactory discrimination of vinegar types. The precision parameters of the method for measuring δ¹⁸O were found to be similar to the values previously obtained for other methods applied to wine and fruit juices: the average repeatability was 0.15‰, and the average reproducibility was 0.59‰. The above values are proposed as repeatability and reproducibility limits in the current state of the art.On the basis of this satisfactory inter-laboratory precision and on the accuracy demonstrated by a spiking experiment, the authors recommend the adoption of the three isotopic determinations included in this study as official methods for controlling the authenticity of vinegar.     

基于三维荧光光谱和四元数主成分分析的食醋品牌溯源研究

提出基于四元数主成分分析的三维荧光光谱特征提取新方法,并将其运用于品牌食醋溯源研究。首先利用F7000荧光光谱仪测得不同品牌食醋样本的三维荧光光谱数据,获取样本的等高线图和三维投影图,并进行三维荧光等高线图分析;然后利用激发波长分别为380,360和400 nm下的发射光谱数据建立食醋三维荧光光谱数据的四元数并行表示模型,对四元数荧光光谱矩阵进行四元数主成分特征提取,并基于乘积运算、模值运算和求和运算三种方法对提取出来的四元数主成分特征进行特征融合;最后将融合特征作为K近邻分类器的输入,得到不同食醋品牌的最优分类模型。分别讨论三种不同特征融合方法和四元数主成分个数与最终模型分类正确率之间的关系。针对四个不同食醋品牌120个样本的分析结果可得：基于求和特征融合运算所得到的融合特征可以利用最少的特征数目,建立最优的溯源模型,样本预测集溯源正确率可达100%。研究结果表明：四元数主成分特征提取和特征融合方法能够并行表示三维荧光光谱数据所蕴含的丰富信息,为三维荧光光谱数据分析提供新思路。     

Fluorometric quantification of total d-gluconate by a flow-injection system using an immobilized-enzyme reactor

A method for the quantification of total d-gluconate by flow-injection analysis was developed using an immobilized-enzyme reactor and fluorescence detection. d-Gluconate was quantified using co-immobilized gluconate kinase (GK) and 6-phosphogluconate dehydrogenase (PGDH) reactor. d-Gluconate was phosphorylated to 6-phospho-d-gluconate by GK in the presence of ATP, and then the 6-phospho-d-gluconate produced was oxidized by PGDH with NADP⁺. The NADPH produced by the GK-PGDH reactor was monitored fluorometrically at 455 nm (excitation at 340 nm). A linear relationship between the responses and concentrations of d-gluconate was obtained in the ranges of 1.0 × 10⁻⁶-1.6 × 10⁻⁴ M. The relative standard deviation for 10 successive injections was 0.57% at the 0.1 mM level. This analytical method was applied to the quantification of d-gluconate in honeys, vinegars and noble rot wines, and the results showed good agreement with those obtained using the conventional F-kit method.