富硒食品中元素硒检测技术的应用研究进展

硒在人体中具有重要作用,参与人体抗氧化、免疫调节、甲状腺功能等多个生理过程。因此,科学检测富硒食品中的硒含量对于保障人们的营养和健康至关重要。文章主要介绍了富硒食品中元素硒含量常用的检测方法：氢化物发生—原子荧光光谱法、电感耦合等离子体发射光谱法、电感耦合等离子体质谱法、原子吸收光谱法、荧光分光光度法等测试方法的原理、应用及特点,指出未来硒测试朝着多方法集成的方向发展,以期为富硒食品中元素硒的检测提供借鉴。     

食品中微量硒测定方法研究进展

硒具有延缓衰老、增强免疫力、预防癌症等功效。人体获取硒的主要来源是食品,本文从光学分析法、电化学分析法、色谱学分析法、联用技术等方面对食品中硒含量检测方法进行了综述。并同时介绍了近年来常用于硒检测的联用技术,以期为食品中硒含量测定方法研究提供参考。      

富硒食品中硒元素检测方法的研究进展

硒具有清除体内自由基、抗衰老、增强人体免疫力、拮抗重金属毒性及抗癌等生物功能。从来源分,富硒食品可以分为地源富硒食品(又称天然富硒食品)和外源富硒食品(也称人工富硒食品)。目前市场上常见的富硒食品有富硒大米、富硒茶、富硒酵母和富硒杂粮,主要以农产品为主,存在产品同质化倾向严重、生产技术装备落后、产品品质不高等问题。富硒食品的检测方法有原子荧光光谱法、电感耦合等离子体发射光谱法、电感耦合等离子体质谱法以及原子荧光光度法。本文就硒元素的概况、市场上常见的富硒食品以及富硒食品中硒元素的检测方法进行了介绍,并对富硒食品现有的检测方法进行了概括并分析以及对未来的检测方法进行了展望。     

我国富硒食品的研究进展

本文分析了硒强化剂的特点和硒强化食品的现状,阐述了天然富硒保健食品和人工转化的富硒营养食品的研究进展。     

人体内硒检测与富硒食品开发的研究进展

硒元素在抗氧化和疾病预防中发挥着不可忽视的作用,近些年来有关硒与人体健康的关系研究越来越多,尤其是硒的生理功能与疾病之间的相关性.因此,通过适当的硒检测技术精准测定人体内硒含量,进而反映人体内硒水平对指导精准化补硒具有重要意义.由于人体所需的硒不能由自身合成,需要通过外界摄入,日常补硒方式中,膳食补硒较硒营养补充剂更为...     

硒的生理保健功能和富硒食品的相关标准

本文比较详细地综述了必需微量元素硒的生理保健功能，讨论了人体硒的需要量与富硒食品的相关标准。     

硒的环境生物学及含硒食品

硒是人体必需的微量元素之一,对人类健康有着重要意义。机体硒的来源主要是食物,综述了硒的环境生物学及含硒食品的研究进展。     

硒的环境生物学及含硒食品

硒是人体必需的微量元素之一,对人类健康有着重要意义。机体硒的来源主要是食物,综述了硒的环境生物学及含硒食品的研究进展。     

硒形态检测方法在富硒食品标准中的应用与进展

硒是人体与动物必需的微量元素之一,硒元素的生理作用不仅与含量及摄入量有关,更与其赋存形态相关,无机形态硒的生物利用率低且安全性差,有机形态硒的安全性高且具有更高的生物利用度,因此不同来源及形态的硒营养强化产品与人体健康相关性研究也越来越受到关注.从基于形态的硒元素检测分析方法入手,系统分析富硒食品标准中硒形态相关检测方...     

食物中硒的研究进展

硒是一种人体必需的微量元素,其功效不仅与含量相关,而且与硒形态及其生物有效性相关。本文总结了硒的摄入量标准,论述了不同类型食物中硒总量和硒形态研究进展,以期为开发和利用富硒食物、合理指导硒营养摄入与补充提供参考。     

Current knowledge in species-related bioavailability of selenium in food

Selenium is an essential trace element that has raised interest because of its antioxidant and anticancer properties. The beneficial or toxic effect of Se is not only dose-dependent, but also relates to the chemical form of the element and its bioavailability. In this review, recently published data is summarised concerning both Se speciation and Se relative bioavailability in various foodstuffs. In addition, Se bioavailability is discussed in relation to the species-dependent metabolism in humans. In this way, the understanding of the potential health impact of Se species in commonly consumed food is aimed to be improved. It is strongly suggested on the basis of a higher retention and a lower toxicity, that organic Se (especially SeMet, the major species in food) is more recommendable than inorganic Se in the frame of a balanced diet. Further research is however desirable concerning the characterisation of unidentified Se species and determination of their health effects.     

Determination of selenium in selected food samples from Argentina and estimation of their contribution to the Se dietary intake

An optimised FI-HGAAS method was applied to determine the total selenium concentrations in selected high consumption food (fish, beef, chicken, milk, rice, wheat flour, egg) and to estimate their contribution to the Argentinean dietary intake, whose information is scarce nowadays. Through several optimisation steps a suitable method was achieved showing satisfactory figures of merit for all matrices. Average recovery was 96%, RSD < 5%, LODs ranged 2.0–7.0 μg kg⁻¹ and the accuracy was assessed using DOLT-3 NRC certified reference material. Meat and eggs showed the highest values (in μg kg⁻¹, beef: 42–153; chicken: 62–205; fish: 94–314; canned tuna: 272–282; eggs: 134–217), minor values were found for wheat flour (22–42), rice: (<22), pasta (47–64) and milk (<7–9). An estimated intake of 32 and 24 μg day⁻¹ for adult men and women, respectively, suggested a deficient Se intake, leading to further comprehensive surveys of Se occurrence in Argentina.     

Selenium content in sea bass of the Adriatic Sea

The present work was aimed at establishing the presence of selenium in the muscle tissue (M. longissimus dorsi) of the sea bass (Dicentrarchus labrax). Free-living sea bass was compared with cage-farmed sea bass, fed with and without selenium feed supplement. The highest levels of selenium in muscle (397.3±18.3 ng/g wet weight) were recorded in the farmed sea bass, at 250–300 g of table weight, aged 28 months and fed with selenium supplement. Selenium contents in the muscle tissue of free-living sea bass of equal weight and/or equal age, and in the cage-farmed sea bass fed on feed without selenium addition were significantly lower i.e. in the range 235.0±25.1 to 286.7±24.4 ng/g (w/w).     

Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties

To understand the concept of “total food quality” and how it has evolved, we give a brief historic outline from Pasteur to the recent rise of the globalized market. Nowadays, “total food quality” is clearly a partially objective concept in the sense that it can be defined according to scientific and technological criteria and partly subjective because consumers’ judgments, mainly based on their appraisal, may equally concur in its definition. Food properties contributing to “total food quality” definition and assessment include (1) organoleptic and sensory attributes, (2) food safety, (3) nutritional value, (4) functionality, (5) service and stability, (6) wholesomeness, and (7) psychological factors. Many technological and gastronomic treatments may alter food components, e.g. fats, proteins, and vitamins (the most sensitive to physico-chemical changes in the environment), thus, negatively affecting any one of the aspects of quality in the above list. Specific analytical strategies and sensitive appliances can be utilized both to assess and protect food quality and to correctly conduct and monitor food production. Among the so-called psychological factors, however, there are some molecular aspects that are still elusive, although of enormously great interest. In fact, food can have some psycho-active effects on the consumer, thus, influencing his or her behavior during either pre-ingestive or post-ingestive phases. As studies of psycho-active substances in food seem to be opening up a new scenario in “total food quality” research, the gathering together in a single chart of all the information on the effects of food on its journey, from sight to ingestion, would seem like a good basis for a more rational and thorough discussion of the topic.     

富含脂肪食品总糖含量的测定

根据食品中总糖含量的测定原理及食用油脂的化学性质，提出了测定富含脂肪食品中总糖含量时应先去除其含有脂肪的方法。该方法的变异系数是0．62％（n=7），平均回收率是100．5％，具有较好的精密度和较高的准确度，适用于富含脂肪食品中还原糖、蔗糖、淀粉含量的测定。     

部分国家食品可追溯性管理实施研究

为加强中国的食品追溯管理,并为中国食品追溯管理提供依据,综述了欧盟、新西兰、加拿大等国家和地区已经建立的食品可追溯性体系及其存在的不足,分析了中国已开展的食品可追溯性管理方面的工作,并结合中国在该方面工作存在的问题,提出了下一步加强食品追溯管理工作的建议。     

A rapid distillation method coupled with ion chromatography for the determination of total sulphur dioxide in foods

A rapid distillation method coupled with ion chromatography for the determination of total sulphur dioxide in foods was developed. The distillation was performed using vapour and carbon dioxide stream released from the reaction between sodium carbonate and sulphuric acid. The distilled product was captured in sodium hydroxide solution and sulphur dioxide was measured as sulphite by ion chromatography. The linearity ranged from 0.051 to 32.1 mg L⁻¹ SO₂ and limit of detection was 0.013 mg L⁻¹. This method was successfully applied to the determination of total sulphur dioxide in preserved foods, dried vegetables, vermicelli and wines. The recovery ranged from 76.7% to 104.8% with the relative standard deviation of 0.7-8.2%. The distillation procedure was rapidly achieved within 3 min without blowing nitrogen or air. The method presented advantages of time-saving and simplification working process compared to the conventional method and is already used as China National Standard Method.     

Survey of total mercury in total diet food composites and an estimation of the dietary intake of mercury by adults and children from two Canadian cities, 1998-2000

Total mercury was measured in 259 total diet food composites from two Canadian cities. Levels were generally low, with 46% of the composites having concentrations below the limit of detection, which ranged from 0.026 to 0.506 ng g^-1. The fish category contained the highest mercury concentrations, which averaged 67 ng g^-1 and ranged from 24 to 148 ng g^-1. All composites were below the Canadian guideline for total mercury in fish of 0.5 ppm. Dietary intakes of mercury averaged 0.022 μg kg^-1 body weight/day (μg kg^-1 day^-1), and ranged from 0.012 μg kg^-1 day^-1 for females over 65 years old to 0.062 μg kg^-1 day^-1 for 0-1-month-old infants. For fish consumers, fish contributed to more than half of the ingested mercury. All intakes were well below Joint FAO/WHO Expert Committee on Food Additives Provisional Tolerable Weekly Intakes, expressed on a daily basis, of 0.71 μg kg^-1 day^-1 total mercury and 0.47 μg kg^-1 day^-1 methyl mercury, and also below a recent Health Canada recommended maximum methyl mercury intake of 0.2 μg kg^-1 day^-1 for children and women of child-bearing age.