Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat

The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) and their precursors. We analyzed the relationship among HAAs, AGEs, oxidation, and precursors and found the following results after seven freeze–thaw cycles. The HAAs, Norharman and Harman, were 20.33% and 16.67% higher, respectively. The AGEs, Nε-carboxyethyllysine (CEL) and Nε-carboxymethyllysine (CML), were 11.81% and 14.02% higher, respectively. Glucose, creatine, and creatinine were reduced by 33.92%, 5.93%, and 1.12%, respectively after seven freeze–thaw cycles. Norharman was significantly correlated with thiobarbituric acid reactive substances (TBARS; r² = 0.910) and glucose (r² = −0.914). Harman was significantly correlated to TBARS (r² = 0.951), carbonyl (r² = 0.990), and glucose (r² = −0.920). CEL was correlated to TBARS (r² = 0.992) and carbonyl (r² = 0.933). These changes suggest that oxidation and the Maillard reaction during freeze–thaw cycles promote HAA and AGE production in raw pork.     

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.     

悬浮液进样ZAAS测定粉末试样中的Se─—小麦粉、猪肝、甘兰中Se的无标准分析

本文在甘油－硝酸－水介质中，利用悬浮液直接进样进行了小麦粉、猪肝、甘兰中Ｓｅ无标准分析。文中详细地研究了悬浮液介质对测定的影响。找出了甘油：硝酸：水＝１∶０．０５∶４为适宜条件，应用此方法测定了标准物质小麦粉、猪肝和甘兰中Ｓｅ，结果与证书值和荧光法值十分吻合，相对标准偏差（ｎ＝６）最大为７．０％，适合于含Ｓｅ大于０．１μｇ／ｇ的粉末试样中Ｓｅ的测定。     

超高效液相色谱-串联质谱法测定猪肉中硝基呋喃类代谢物

建立了超高效液相色谱-串联质谱(UPLC-MS/MS)测定猪肉组织中4种硝基呋喃类代谢物的分析方法.样品经盐酸水解,2-硝基苯甲醛衍生,乙酸乙酯提取净化,在正离子模式下以电喷雾电离串联质谱进行测定,内标法定量.在优化的实验条件下,4种代谢物在0.5~50μg/kg范围内线性良好,相关系数大于0.995,方法检出限为0.2μg/kg,定量限为0.5μg/kg.在0.5、1.0和10.0μg/kg的添加水平下,4种代谢物的平均回收率在74.6%~104.8%之间,相对标准偏差(RSD,n=6)在2.4%~15.6%之间.方法可应用于猪肉中4种硝基呋喃类药物代谢物残留的同时检测.     

便携式病害猪肉速测仪的研制与应用

基于健康与病害猪肉中过氧化物酶(POD)的活性不同的原理,研制出便携式的病害猪肉速测仪,用于病害猪肉的检验与鉴别,以评判猪肉的品质。仪器的工作系统由检测系统和软件系统两部分组成。该检测仪具有操作简便,检测快速,可进行现场检测等优点。在对市场猪肉的检测中,利用测定体系与POD的反应动力学曲线,可快速准确地完成病害猪肉的鉴别,健康猪肉和病害猪肉的符合率分别为100%和96%。     

基于激光诱导击穿光谱对长白山黑猪肉部位分类

猪肉内部结构成分复杂,各部位的成分相似,分辨较为困难。结合激光诱导击穿光谱技术,通过光谱分析的方式提高分类精度。以5种不同部位的长白山黑猪肉（里脊肉、梅花肉、后腿肉、前腿肉、五花肉）作为待测样品,通过冷藏、切片等预处理方法,探究激光诱导击穿光谱技术鉴别猪肉脂肪与肌肉及其不同部位的可行性。首先通过采集猪肉脂肪样品与肌肉样品的LIBS谱线信息发现,猪肉中Mg,K,Fe,Cu,Ca和Na等元素较为丰富,并在脂肪样品光谱中发现C-N键,与肌肉样品LIBS谱线信息相比,脂肪样品受其内部水分、有机质成分影响致使其谱线信息背景和噪声信号干扰较大,二者谱线信息存在一定差异,说明LIBS可对脂肪组织与肌肉组织进行鉴别。通过对目标元素Ca,Na,Mg,K和Al其LIBS特征谱线强度进行检测,计算Mg/Ca,Al/Ca,Na/Ca和K/Ca比值,发现与Al/Ca和Mg/Ca相比,Na/Ca和K/Ca各部位元素比值分布差异明显,在此基础上,根据Na/Ca和K/Ca比值,计算猪肉各部位元素分布决策阈值[（1-α）=90%]。发现与Al/Ca和Mg/Ca比值相比,Na/Ca和K/Ca更能明显的反应出各部位元素分布的不同。其比值分布阈值基本可对猪肉各部位进行区分。以前腿肉与后腿肉为例,前腿肉Na/Ca和K/Ca比值分别分布在1.29～1.58和0.31～0.42,后腿肉Na/Ca和K/Ca比值分别分布在0.98～1.18和0.15～0.23。其元素比值分布无明显重叠。最后,为提高LIBS技术对猪肉不同组织分类的可靠性,将光谱元素强度比值数据与主成分分析法相结合,基本可以实现对猪肉各部位的分类,说明元素特征谱线强度比值在对猪肉各部位分类时具有一定的预测精度。该工作证明,使用激光诱导击穿光谱技术对猪肉进行分类识别等定性分析时具有一定可行性,有望适用于其他生物组织检测分析。     

增强化学发光酶免疫法对猪肉中盐酸克伦特罗的检测

建立了猪肉中克伦特罗(CLB)的直接竞争化学发光酶免疫检测(dc-CLEIA)方法。通过优化离子强度、pH值确立了化学发光酶免疫法的标准曲线,优化后dc-CLEIA的检出限可达0.02μg/L。猪肉中的盐酸克伦特罗用高氯酸提取、SPE净化后绘制基质曲线,基质曲线与标准曲线吻合,说明基质影响基本消除。测定0.10、1.0、5.0μg/kg 3个水平的添加回收率,平均回收率为83%~98%,批内与批间的相对标准偏差均小于15%。进一步研究了dc-CLEIA与HPLC两种方法测定猪肉样品的相关性,结果显示两者测定结果相关性良好,r=0.964 7,说明所建立的直接化学发光酶免疫方法可用于实际样品的检测,结果准确可靠。     

柱前衍生-反相高效液相色谱法测定不同方法煮制的猪肉及其汤汁中的游离氨基酸

建立了反相高效液相色谱(RP-HPLC)分离检测用不同方法煮制的猪肉及其汤汁中17种游离氨基酸的方法.样品经6-氨基喹啉基-N-羟基琥珀酰亚氨基甲酸酯(AQC)柱前衍生后,采用Nova- PakTMC18色谱柱分离,以AccQ·Tag Eluent A稀释液、乙腈和超纯水为流动相,梯度洗脱,检测波长为248 nm,在4...     

多光谱成像无损识别冻融猪肉中危害级碎骨

冻融猪肉作为肉制品加工原料,被广泛应用于无骨肉制品加工。该原料中的危害级碎骨（1～2.5 cm）对后期加工及食用安全均有较大风险。因此,开展多光谱成像技术（405～970 nm）快速无损识别冻融猪肉中碎骨的可行性研究十分必要。将195块肉片制备成65个无骨肉样、65个碎骨表面嵌入式肉样和65个碎骨内部嵌入式肉样,经冻融处理后采集其多光谱图像;再利用经典判别分析（CDA）进行图像分割,获得两类感兴趣区域（ROIs-1和ROIs-2）,并提取相应光谱和图像信息;最后运用支持向量机（SVM）和神经网络（NN）建立冻融猪肉危害级碎骨识别模型。结果显示：ROIs-2全光谱比ROIs-1全光谱有更好的识别能力,SVM和NN模型的精度均为100%,表明区域分割与模型精度密切相关。基于连续投影算法（SPA）筛选出六个关键波长（505,590,700,850,890和970 nm）,所提取的ROIs-2特征光谱可实现样品碎骨高精度识别,准确率为100%,进一步提升了识别效率。利用图像信息既能建立优越的SVM和NN碎骨识别模型,准确率分别为93.8%和93.33%,又能实现结果可视化,体现出优良的技术优势,但精度低于光谱识别模型。综上所述,多光谱成像技术可实现冻融猪肉危害级碎骨的高精度识别,为工业在线检测提供理论基础。     

Method validation,residue analysis and dietary risk assessment of trifloxystrobin and trifloxystrobin acid in milk,eggs and pork

Trifloxystrobin (TFS) is a widely used strobilurin fungicide and its residues accumulating in animal-derived food could result in potential harm to consumers. By optimization of extraction solvents and cleanup sorbents, a residue analysis method for TFS and its metabolite trifloxystrobin acid (TFSA) was established in milk, eggs and pork based on QuEChERS sample preparation and LC–MS/MS. The calibration curves exhibited good linearity with determination coefficients (R²) >0.9930 over the range of 0.5–250 ng/ml for both TFS and TFSA. The recoveries of the two analytes were 81–100% with RSD 3–10% and 76–96% with RSD 2–13%, respectively. The limit of quantification (LOQ) was 1 ng/g for both analytes. The milk, egg and pork samples, 30 each, were collected from the 30 main producing regions in China, and residues of TFS and TFSA were analyzed. The concentrations of both analytes were lower than the corresponding LOQs and maximum residue limits. Long-term dietary risk assessment showed that the hazard quotients were 0.001–0.003%, indicating an absence of unacceptable risks in milk, eggs and pork to the health of common consumers in China.