不同分析技术测定调味品中3-氯-1,2-丙二醇的应用研究

目的比较国际公认的稳定性同位素稀释质谱技术(内标法)和外标法,对检测调味品中3 -氯-1, 2 -丙二醇(3-MCPD)的差异;和硅藻土柱层析分离技术与SPE小柱分离技术,在萃取净化调味品中3 -MCPD的效果。方法应用气相色谱-质谱测试技术,选择离子储存(SIS)模式。结果①在检出3-MCPD的12份样品中,内标法的总体测定结果高于外标法[0 172±0 122(内标法)、0 122±0 062(外标法) ],但结果无显著性差异(P>0 05)。②硅藻土层析柱萃取净化调味品中3-MCPD,洗脱液的色素和杂质含量均小于SPE小柱。结论硅藻土柱层析分离调味品中3-MCPD的效果优于SPE小柱,稳定性同位素内标法的应用,进一步提高了方法的精密度和准确度。     

SPE小柱在调味品3-氯-1,2-丙二醇检测中的应用研究

目的:了解固相萃取小柱在调味品3-氯-1,2-丙二醇测定中的应用效果。方法:采用固相萃取小柱替代传统的基质固相分散萃取技术对样品进行前处理,用正己烷净化,乙醚洗脱,结合三乙胺催化的七氟丁酸酐(HFBA-Et3N)衍生,GC-MS测定。结果:实验结果表明,SPE小柱对样品的净化效果较好,与国标法比较测定结果基本一致,t检验无显著性差异(P>0.05),对5种调味品的三个加标水平回收率在91.6%～108.2%之间,相对标准偏差在3.05%～8.79%之间(n=6)。结论:该方法简单、快速、准确、经济,适用于调味品中3-MCPD的检测。     

调味品中铅的氢化物发生-原子荧光光谱分析

目的:建立调味品中铅的原子荧光光谱测定法。方法:湿法消化的样品,通过5次反复加水赶酸与2%盐酸定容,能有效地控制样品溶液中的酸度,利用原子荧光光谱法测定其中的铅含量。结果:该方法的最小检出限为3μg/L。实验标准偏差RSD为4.8%。结论:在样品铅含量较低的情况下,原子荧光光谱法较石墨炉法具有更好的检测精度与样品加标回收率。     

气相色谱同时检测调味品中三种氯内醇的方法研究

目的 建立了GC－ECD同时分析调味品中三种氯丙醇的方法。方法 采用柱层析方法,用乙醚及正已烷和乙醚（1＋1,v/v)的混合液对样品进行提取与净化,经七氟丁醚咪唑衍生,最后通过GC－ECD测定调味品中氯丙醇的含量。结果 通过对实验条件的优化,本法可以同时测定调味品中的1,3－二氯－2－丙醇、2,3－二氯－1－丙醇和3－氯－1,2－丙二醇,检出限为0．01mg/kg。当氯丙醇的添加范围在0.01-0.5mg/kg时,1,3－二氯－2－丙醇（1,3－DCP）的回收率可达89．5％－97．5％;2,3－二氯－1－丙醇（2,3－DCP）的回收率可达93．8％－100．8％;3－氯－1,2－丙二醇（3－MCPD）的回收率可达90．4％－102．1％。结论 该方法准确、快速、灵敏度高。     

调味品中的氯丙醇监控分析

本文建立了高灵敏度的氯丙醇的测定方法。通过对实验条件的优化,可以同时测定调味品中的1,3－二氯－2－丙醇、2,3－二氯－1－丙醇和3－氯－1,2－丙二醇,检出限为0．01mg/kg,并将其应用到实际样品的检测中,取得了令人满意的结果。利用本法对华南地区市场的调味品主要品种进行了监测。结果表明,从半成品到成品均含有不同程度的氯丙醇系列物,国内市场出售的调味品中使用水解植物蛋白原料的还占相当多数,调味品中氯丙醇污染问题不容乐观。     

Consumption of spicy foods and the prevalence of irritable bowel syndrome

AIM:To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome(IBS)among Iranian adults.METHODS:In this cross-sectional study,data from4763 Iranian adult participants were used.Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption:"how frequently do you use spicy foods(pepper,curry,ginger,cinnamon and turmeric)during a week?"Participants could respond to the question by choosing one of these choices:never,1-3 times,4-6times,7-9 times,or more than 10 times per week.A modified Persian version of the RomeⅢquestionnaire was used to determine the prevalence of IBS.RESULTS:IBS was prevalent in 21.7%(18.6%of men and 24.1%of women)of the study population.After controlling for potential confounders including dietary behaviors,those consuming spicy foods≥10 times per week were 92%more likely to have IBS compared with those who never consumed spicy foods(OR=1.92;95%CI:1.23-3.01,Ptrend<0.01).The association remained significant even after taking lactose intolerance into account(OR=1.85;95%CI:1.18-2.90,Ptrend<0.01).Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men;however,a significant association was found among women after taking potential cofounders,including meal regularity and lactose intolerance,into account.Women who consumed spicy foods≥10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods(OR=2.03;95%CI:1.09-3.77,Ptrend=0.02).CONCLUSION:Consumption of spicy foods is directly associated with IBS,particularly in women.Further,prospective studies are warranted to(1)examine this association in other populations;and(2)evaluate whether dietary interventions,for example a reduction in spice consumption,would improve IBS symptoms.     

桂西北高校食堂调味品粉螨检测结果分析

目的了解桂西北地区高校食堂常用调味品粉螨的群落组成、危害与预防措施,为有效控制高校食堂中螨的孳生和预防人体螨病提供依据。方法监测食堂餐厅公用的14种调味品和食堂仓库储藏的22种调味品。采用电热集螨法和水膜镜检法进行粉螨的分离,并进行螨种的鉴定和螨的生境及季节消长等调查。结果储藏调味品有13种检出粉螨,检出率为59.1%。检出螨种10种,隶属4科8属,其平均孳生密度为0.87只/g,物种丰富度指数为0.73,物种多样性指数为1.01,物种均匀度指数为0.26;食堂餐厅公用调味品有9种检出粉螨,检出率为64.3%,隶属4科8属中的9种螨种,平均孳生密度为2.08只/g,物种丰富度指数为1.43,物种多样性指数为1.67,物种均匀度指数为0.59。结论桂西北地区高校食堂储藏调味品存在粉螨污染,已打开或食堂餐厅公用的调味品更易孳生螨,污染相对较为严重。