炙法对蟾酥中主要甾烯类成分的影响

High-performance liquid chromatography(HPLC) with atmospheric pressure chemical ionization tandem mass spectrometry(APCI-MS) was used to analyze the main components and contents of bufadienolides in ChanSu crud durg and the baking processed product. The results indicated that there is not a new component generated but only decreased in holistic content of bufadienolides. HPLC-APCI-MSⁿ can quickly identify the components in ChanSu and its processed products.     

贝类致敏原抗原表位及交叉反应的研究进展

贝类（Shellfish）包括甲壳类和软体类,具有很高的营养价值和经济价值。我国作为贝类生产及消费大国,由食用贝类引发的食物过敏问题日益增多。已报道的贝类食品致敏原有原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、肌球蛋白轻链等。抗原表位是食品致敏原发挥作用的分子基础,明确不同致敏原的抗原表位,是深入分析其致敏性及交叉反应性的关键,也是定向消减致敏原致敏性的重要前提。本文介绍了贝类食品致敏原种类、抗原表位、交叉反应性和加工消减致敏原致敏性等方面的研究进展。