Patulin is a highly toxic secondary polyketone metabolite produced by Penicillium,Aspergillus,Trichomyces and other fungi,of which Penicillium expansum is the main toxigenic bacterium.Due to its water solubility,acid stability and heat resistance,patulin often appears in fruits such as apples,peaches,pears,grapes,fruit products(fruit wine,fruit puree,fruit juice,etc.),vegetables and grains,especially in mildewed apples,patulin residue is very large and difficult to remove.It is necessary to take appropriate methods to prevent and control patulin in products.Although the current common physical,chemical and biological methods can alleviate the pollution problem of patulin,there are still some limitations,such as insufficient safety assessment of physical and chemical materials and environmental pollution,potential secondary pollution,insufficient effectiveness of biocontrol and other problems.Therefore,it is necessary to explore the research progress of patulin prevention and detoxification methods and innovative strategies for mycotoxin control.This paper reviewed the methods and mechanisms used to control the content of patulin in food,discussed and summarized the possible future trends in the prevention and control of mycotoxins,providing theoretical reference value for solving the problem of patulin contamination in food.
Objective To study the effects of different starters on the quality of fermented donkey milk yogurt during cold storage.Methods The microbial index,physical and chemical index and sensory qualities of donkey milk yogurt fermented by 3 kinds of starter during cold storage were detected.Results The number of viable lactic acid bacteria in donkey milk yogurt LR-A fermented with market yogurt A decreased from 69.33× 107 CFU/mL to 0.50× 107 CFU/mL during 1-26 days of cold storage,and the number of viable lactic acid bacteria in LR-B donkey milk yogurt fermented with market yogurt B decreased significantly on the first 7 days before cold storage(P＜0.05),and after 7 days,it gradually increased.However,the number of viable lactic acid bacteria in donkey milk yogurt LR-C fermented with traditional yogurt C showed an upward trend during cold storage.The total number of bacterial colonies of donkey milk yogurt fermented by 3 kinds of starter cultures reached the highest value on the 14th day of cold storage,and the water-holding capacity showed a decreasing trend on the first 14 days of cold storage,and the overall taste was better,and the water-holding capacity of LR-C was higher than that of LR-A and LR-B during 7-26 days of cold storage,and the pH of the whole decreased with the extension of cold storage time(LR-B＞LR-A＞LR-C),and the change trend of total acidity value was opposite that of pH(LR-C＞LR-A＞LR-B).Conclusion The effects of different starters on the quality of fermented donkey milk yogurt during cold storage are quite different,LR-A and LR-B are still drinkable after 26 days of cold storage,but LR-C is too acidic after 14 days of cold storage,which exceeded the acceptable range.
《食品安全质量检测学报》是国内外公开发行、全文开放获取的学术期刊, 国内统一刊号: CN 11-5956/TS,国际标准刊号: ISSN 2095-0381, 半月刊, 大16开本.本刊创刊于 2010 年 1 月, 是全国首本专注于食品安全与质量领域研究与开发的学术期刊, 已被北大中文核心期刊、中国科技核心期刊、中国农林核心期刊、食品科学与工程领域高质量科技期刊、美国EBSCO、英国国际农业与生物科学研究中心(CABI)、英国《食品科学技术文摘》(FSTA)、俄罗斯《文摘杂志》(AJ)、《中国学术期刊网络出版总库》(CNKI)、"万方数据-数字化期刊群"等收录.
Phyllostachys praecox shoots were frozen using liquid nitrogen at-60,-90 or-120 ℃ to an internal temperature of-18 ℃,or frozen at-90 ℃ to an internal temperature of-6,-12 or-18 ℃,vacuum-packed and stored in a freezer at-18 ℃ for 24 weeks.In order to analyze the effect of liquid nitrogen freezing on physiological and biochemical characteristics of P.praecox shoots during frozen storage,L-phenylalanine ammonialyase(PAL)and peroxidase(POD)activities,total phenolic content,relative electrical conductivity,and water state were measured and ice crystal structure and cell morphology were observed.The results showed that with increasing freezing time,the PAL and POD activities,total phenolic content,and peak area of free water in all six groups decreased significantly(P＜0.05),while the relative electrical conductivity increased significantly(P＜0.05),with the ice crystals and cells being deformed and damaged to varying degrees.Lower freezing temperature led to smaller ice crystals,lower PAL and POD activities and relative electrical conductivity,higher total phenolic content,and better maintenance of cell morphology,but there was no significant difference in physiological and biochemical properties between P praecox shoots frozen at-90 and-120 ℃(P＞0.05).The PAL and POD activities and relative conductivity of P.praecox shoots frozen at-6 ℃ were higher than those frozen at-12 and-18 ℃,and the size of ice crystals was smaller and the degree of cell damage was greater in P.praecox shoots frozen at-6 ℃ than at-12 and-18 ℃.The difference between P.praecox shoots frozen at-12 and-18 ℃ was not significant(P＞0.05).Collectively,these findings indicated that the most suitable liquid nitrogen freezing conditions of P.praecox shoots are-90 and-12 ℃ for freezing and internal temperature,respectively.
Objective To establish an analytical method for the determination of 67 kinds of prohibited drug residues in poultry eggs by solid phase extraction-ultra performance liquid chromatography-triple quadrupole-tandem mass spectrometry（SPE-UPLC-QqQ-MS/MS）. Methods The samples were extracted with Mcllvaine-Na 2 EDTA buffer solution and the proteins were precipitated with sodium tungstate. The separation was performed on an ACQUITY UPLC HSS T3 column（100 mm×2.1 mm, 1.8 μm） after cleanup with by Anavo HLB solid phase extraction column. The gradient elution was performed in positive ion mode using 0.1% formic acid aqueous solution-methanol as mobile phase and in negative ion mode using water-acetonitrile as mobile phase. Qualitative and quantitative analysis was performed in UPLC-QqQ-MS/MS multiple reaction monitoring mode, and quantitative analysis was performed by isotope internal standard method or matrix matching external standard method. Results The 67 kinds of prohibited drugs showed good linearity in the range of 0.1-100.0 μg/kg with the correlation coefficients r~2≥0.99, and the limits of quantification were in the range of 0.1-0.5 μg/kg. The average recoveries of the spiked samples were 56.3%-110.1%with the relative standard deviations of 1.5%-16.8%. Conclusion This method can be used for the high-throughput rapid detection of prohibited drug residues in poultry eggs with a simple, accurate, low-cost procedure.
目的 探究赤霞珠葡萄酒酚类物质的产区差异性.方法 利用高效液相色谱法分析新疆天山北麓产区、焉耆盆地产区与山东半岛产区赤霞珠葡萄酒中酚类物质组成与含量,结合多元统计方法进行评价.结果 新疆天山北麓产区、焉耆盆地产区与山东半岛产区赤霞珠葡萄酒的酚类物质含量差异较大,其中新疆两产区的原花青素B1、儿茶素、表儿茶素、对香豆酸、总黄烷醇类、总黄酮醇类、总类黄酮及总酚含量显著高于山东半岛产区(P<0.05),焉耆盆地产区芦丁、槲皮苷、白藜芦醇含量显著高于山东半岛产区(P<0.05).基于酚类物质的聚类分析结果显示,当欧氏距离超过 15 时,山东半岛产区样品聚为一类,新疆两个产区葡萄酒样品聚在一起;基于酚类物质的 Fisher 判别分析能区分山东半岛产区样品,对新疆两个产区个别样品有误判,回代检验与交叉验证合计正确率分别为 91.30%和 86.96%.结论 新疆天山北麓、焉耆盆地与山东半岛产区赤霞珠葡萄酒酚类物质具有明显的产地差异性.
八角茴香作为"药食同源"调味品和中药材,在人们日常生活中应用广泛且价格较高.在巨大的市场需求与利益面前,经常出现使用莽草、红茴香、野八角、日本八角等木兰科植物果实冒充八角茴香进行销售和使用的现象,从而影响到人民群众身体健康和生命安全,八角茴香掺假在全球范围内已成为普遍存在的现象和问题.为了保障消费者合法权益以及人们的用药和饮食安全,本文在对八角茴香及其常见混伪品进行介绍的基础上,着重介绍了八角茴香及其伪品的性状、显微、理化、光谱分析、色谱分析、机器视觉分析、气味指纹分析等不同鉴别方法,并展望了八角茴香真伪鉴别检测的发展方向和相关检测技术的应用前景,以期为八角茴香及其掺伪品的精准鉴别提供参考.
目的 构建基于近红外光谱快速判别花生冻伤的模型.方法 采用移动窗口平均平滑(moving window average,WMA)、标准正态变量校正(standard normal variate correction,SNV)及一阶导数(first derivative,FD)的组合预处理方法提升光谱信号质量;分别采用无信息变量消除法(elimination of uninformative variables,UVE)、竞争性自适应重加权法(competitive adaptive reweighted sampling,CARS)以及二者的联合算法筛选特征波长;最后构建基于支持向量机分类算法(support vector machine classification,SVC)的花生冻伤分类模型.结果 使用UVE-CARS算法筛选特征波长效果最佳,筛选出 7 个特征波长,构建的判别模型准确率达 95％.结论 该花生冻伤判别模型判别准确率高,为花生冻伤快速、无损判别提供可行的技术方案,并为基于滤光片式近红外技术的花生品质色选机的开发提供参考.
目的 研究阴雨或光照不足情况下转光膜对贝贝南瓜挥发性风味物质及代谢产物的影响.方法 采用顶空-固相微萃取-气相色谱-质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和高效液相色谱-四极杆飞行时间质谱法(high performance liquid chromatography-quadrupole/time of flight-mass spectrometry,HPLC-Q/TOF-MS)对贝贝南瓜进行挥发性物质及非靶向代谢产物的测定.结果 转光膜栽培条件下,贝贝南瓜的单位产量、β-胡萝卜素及淀粉都有不同程度的增加;在贝贝南瓜中共鉴定出120种挥发性化合物,包括醇、醛、酮、酯及含硫、含氮等化合物;代谢产物共鉴定到453个,包括氨基酸、糖、脂质等化合物;转光膜培育的贝贝南瓜中挥发性醛类、呋喃类及酮类化合物呈现上调趋势,与磷酯类代谢产物呈现较显著正相关性.结论 本研究使用转光膜作为贝贝南瓜栽培方式优化技术,不仅提高了产量,避免阴雨天气造成的减产减收,还通过对其挥发性风味物质及代谢产物的检测,提供了进一步优化果实品质的基础数据.
目的 探究不同采摘季节"黄金菊"、"宁州2号"茶树的生化成分、色素水平,为茶叶加工采摘季节的选择提供参考.方法 采用"黄金菊"(黄色茶树品种)、"宁州2号"(绿色茶树品种)为供试材料,在茶树不同采摘季节分别取其新梢的一芽二叶进行微波固样,分析两个茶树品种主要生化成分、新梢色素含量的季节变化特征,并对二者的品质成分进行比较.结果 "黄金菊"和"宁州2号"茶树新梢游离氨基酸含量平均值分别为3.03％和2.34％,"黄金菊"新梢中的游离氨基酸含量比"宁州2号"高出0.69％,尤其春季是"宁州2号"的1.68倍.两个茶树新梢水浸出物含量为43.95％～49.57％,茶多酚含量为15.47％～23.66％;新梢中的酚氨比均是夏季最高("黄金菊"为9.84±0.45,"宁州2号"为9.02±0.88),其次是秋季、春季."黄金菊"茶树新梢中的叶绿素a、叶绿素b、类胡萝卜随季节(春、夏、秋)变化而升高.结论 不同茶树品种新梢中的主要生化成分、色素含量在不同季节间存在显著差异,"黄金菊"茶树新梢因春季酚氨比低更适合制作春季名优绿茶,夏、秋季节适合制作成红茶;同时色素水平能真实的反应茶树新梢体内的代谢平衡和物质积累水平,能为茶树适制性提供参考.
细胞氧化会带来衰老与疾病,作为天然抗氧化剂来源的食用菌因富含多糖、三萜及酚类等活性成分,具有极大的开发潜力与药用价值.但食用菌中发挥抗氧化活性成分的构效关系尚不明确,其抗氧化成分是否围绕 Kelch 样环氧氯丙烷相关蛋白-1(Kelch like epichlorohydrin associated protein 1,Keap1)-核因子 E2 相关因子 2(nuclear factor erythroid-2-related factor 2,Nrf2)-抗氧化反应元件(antioxidant response element,ARE)和磷脂酰肌醇-3 激酶(phosphatidylinositol-3-kinase,PI3K)-蛋白激酶 B(protein kinase B,Akt)-Nrf2 途径发挥活性尚不清晰,阻碍了食用菌的开发与利用.因此,本文围绕自由基清除、Fe2+氧化还原反应及酶活防御能力等抗氧化评价指标,综述近年来食用菌活性成分抗氧化机制,分类分析食用菌活性成分的组成与结构对抗氧化活性的影响,提出食用菌抗氧化成分挖掘领域亟待解决的科学问题,旨在为食用菌的开发提供理论依据.
目的 开发含二十二碳六烯酸(docosahexaenoic acid,DHA)鱼油的强化型酸奶,探究芝麻酚对鱼油酸奶品质及氧化稳定性的影响.方法 将含芝麻酚的鱼油乳液应用于发酵酸奶中,通过分析酸奶的感官评价、pH、持水力、质构特性、流变特性、自由基清除活性、脂质氧化产物和DHA保留率的变化,探究芝麻酚对鱼油强化酸奶发酵品质和氧化稳定性的影响.结果 鱼油乳液的添加对酸奶的pH和自由基清除活性无显著性影响,但降低了感官评价、持水力、硬度、4℃恒温黏度、储能模量、损耗模量和4-30oC变温黏度,加速了脂质氧化.芝麻酚的添加未显著改变含鱼油酸奶的pH,增加了感官评价、持水力、硬度、4℃恒温黏度、储能模量、损耗模量和4-30℃变温黏度,提高了自由基清除活性、脂质氧化稳定性和DHA保留率(81.19％).结论 添加300 μmol/L芝麻酚显著改善鱼油酸奶的品质,并提高了酸奶的抗氧化功效,为DHA酸奶产品的开发提供了理论参考.
乳制品是人体重要的营养来源,其品质和安全关乎公众健康.由于乳制品基质效应明显,使相关指标的检测分析更具挑战性,亟需发展简便、高效、绿色的前处理方法改善基质干扰.分散液液微萃取技术(dispersive liquid-liquid microextraction,DLLME)是一种新型样品前处理方法,具有操作简单、溶剂消耗低和萃取效率高的特点,已广泛用于复杂基质样品中痕量无机/有机分析物的前处理.本文阐述了不同类型DLLME的原理特点,就DLLME技术在乳制品检测分析中的应用研究展开文献调研,展望了该技术在乳制品提取中的优化方向和应用前景,为乳制品分析提供新的技术选择.
目的 研究西洋参须固体饮料在制备过程中挥发性成分的变化,解析西洋参须固体饮料的风味品质.方法 采用顶空固相微萃取-气相色谱-质谱法对西洋参须不同酶解加工阶段的挥发性成分进行检测,利用主成分分析法分析不同加工阶段的挥发性成分特征差异.结果 从西洋参须不同酶解产物中共检测出97种挥发性物质,主要是萜烯类、醇类、醛酮类、烷烃类、酯类、酚酸类、芳香族及杂环类化合物,酶解处理降低了大部分挥发性物质的含量,相对含量较大的挥发性成分有芳樟醇、柠檬烯、己酸、桧烯、(IS,8aa)-十氢-1,4αβ-二甲基-7β-异丙烯基-1-萘酚、β-石竹烯、β-红没药烯、十四烷、庚酸、橙花叔醇,通过主成分分析可以显著区分不同酶解样品.结论 不同酶解处理后样品挥发性物质存在显著差异,为西洋参须固体饮料的风味品质调控提供支撑.
目的 开发检测棉籽油特征标志物锦葵酸和苹婆酸的气相色谱-质谱法,实现食用油中棉籽油掺假确证性鉴别.方法 利用碱式甲酯化方法对油脂样品进行酯化,正己烷提取脂肪酸甲酯,加入无水硫酸钠过滤,选择性离子扫描模式采集数据,外标法定量,以特征标志物判定食用油中是否掺假棉籽油.结果 建立的食用油中锦葵酸和苹婆酸高灵敏检测技术能准确鉴定食用油中5％棉籽油掺假.与基于脂肪酸组成结合偏最小二乘法-判别分析仅能鉴别大豆油中10％以上的棉籽油掺假相比,本研究建立的基于标志物方法鉴别灵敏度更高.结论 本研究建立了食用油中苹婆酸和锦葵酸高灵敏检测技术,为鉴别食用油中棉籽油掺假提供了关键检测技术支撑.
小麦胚芽油是经小麦胚芽加工得到的食用油,其多不饱和脂肪酸含量 60％左右,生育酚含量高达2573.69 mg/kg,远高于其他植物油,总植物甾醇含量为 8512.06 mg/kg,其中β-谷甾醇高达 5812.76 mg/kg.小麦胚芽油因具有丰富的营养价值以及抗氧化、抗疲劳等功能特性而被广泛应用于医疗保健、美容等领域.因此,本文主要对小麦胚芽油理化性质、营养特性进行总结,同时对比分析不同的制备工艺小麦胚芽油品质,旨在为小麦胚芽油及其副产物的开发利用提供参考.
lactalbumin is a calcium-binding protein in mammal and human milk, accounting for 20%-25% of the total protein of human milk. Its structure is similar to lysozyme, and it is rich in essential amino acids such as lysine, leucine, isoleucine, cysteine and tryptophan. It has a variety of nutritional and health functions, and has broad application prospects in food production and has received extensive attention from the public. At present, the rate of exclusive breastfeeding under 6 months of age is low in China. Infant formula and human milk are essential for the health growth of infants. A large number of studies have shown that α-lactalbumin can promote neural development,regulate sleep rhythm and improve depression. It could also improve the absorption and utilization of iron and zinc,and promote the improvement of gastrointestinal function and gastrointestinal development, which is essential for early infant nutrition. In order to provide theoretical reference for the upgrading of infant formula milk powder and the application of “human milk”, this paper reviewed the amino acid composition and structure of α-lactalbumin and its effects on the physical, brain and gastrointestinal development of infants.
Milk is a nutrient-rich substance and an ideal medium for the growth and reproduction of microorganisms. The quality of raw milk is a key factor affecting the dairy industry chain. With the development of low temperature storage and cold chain transportation technology, the growth of most bacteria in raw milk has been inhibited. However, the growth of psychrophilic bacteria are not inhibited, and gradually become the dominant bacteria in raw milk. During refrigerated transportation or storage, psychrophilic bacteria can still grow and reproduce. The proteases and lipases secreted by psychrophilic bacteria are also resistant to high temperature and remain active after pasteurization or ultra-high temperature sterilization. Therefore, it is of great importance to understand the diversity of psychrophilic bacteria and their enzymes to improve the quality of milk and milk products and reduce spoilage and waste. This paper introduced the contamination status and spoilage hazards of psychrophilic bacteria in milk and milk products, in order to provide background information for the risk assessment of milk and milk products, control the waste of psychrophilic bacteria on raw milk from the source, and ensure the quality of milk and milk products.
With the continuous improvement of the quality of people’s life and health consciousness, the consumption of dairy products has been growing rapidly in China over recent years. Cow’s milk and dairy products have become one of the indispensable foods of daily life because of their rich nutritional composition and convenient access. In view of the particularity and importance of food, as well as the occurrence of individual safety incidents in the early years, the issue of dairy product quality and safety has been of great public concern for many years. As feed additive and veterinary drug, propylene glycol is a common production input in the production of raw milk. And it also as one of the important food additives in the dairy industry. However, excessive intake of propylene glycol may lead to potential hazards such as lactic acidosis, kidney damage, and central nervous system depression. The widespread use of propylene glycol in the production of raw milk and the increasing share of milk and dairy products in the people’s, especially children’s daily diets, and the current research gaps in the dietary risk assessment in China.Therefore, with dairy upstream food raw material production inputs as a starting point, this article summarized the research progress of propylene glycol as food raw material inputs and food additives in milk and dairy products at domestic and abroad, and presented the latest research advances in dietary exposure risk assessment in foreign populations in detail, so as to provide some scientific supports for understanding the application of propylene glycol in dairy products and the risk assessment of combined dietary intake in future.
