实时荧光定量PCR鉴别食品中猪源性成分的研究进展

本文针对目前鉴别食品中猪源性成分的方法,即实时荧光定量PCR技术进行综述,并展望其应用前景。     

肉及肉制品动物源性成分鉴别技术研究进展

近年来,随着全球经济朝着一体化方向快速发展,我国经济水平和人们的生活水平较之前有了很大的提高,人们对于食品的要求不仅仅只是停留在数量上,更多的在于食品的质量与安全。肉及肉制品作为人们生活中必不可少的食品之一,在一定程度上可以为人们提供正常生命活动所需要的丰富的维生素、脂肪和蛋白质等。但是,近年来随着社会经济的快速发展,不少肉制品行业受利益的驱使,造假掺假的行为层出不穷,这在一定程度上损害和侵犯了广大消费者的合法权益,并且在社会上产生了非常严重的不良后果。因此,加强肉及肉制品动物源性成分鉴别技术的研究刻不容缓。     

食品和饲料中动物源成分的检测方法的进展

由于近年来欧洲及世界上许多国家相继发生了疯牛病、羊痒病等疾病,食品和饲料中动物源成分的检测显得越来越重要.国际上检测食品和饲料中的动物源成分有3种方法(1)以显微镜观察为基础的方法;(2)以检测蛋白质为基础的方法;(3)以检测DNA为基础的方法.本文对这些方法的研究进展进行了综述,并对这些方法的优缺点进行了比较分析.     

粉丝中植物源性成分的PCR定性检测方法研究

本研究针对绿豆、豌豆、玉米、红薯与马铃薯这5个物种的特异基因序列,设计出多对引物,并分别从每个物种中选择特异与扩增效率最好的一对引物进行实验.通过特异性实验、重复性实验及灵敏性实验后,最终获得5对引物,即绿豆引物MP4、豌豆引物PEP2、玉米引物CP1、红薯引物SP2、马铃薯引物POP2.采用这5对引物进行PCR扩增,就可以检测出粉丝中这5种植物源性成分.本方法准确、灵敏、快速,检测的灵敏度达5%.     

多重PCR检测食品中转基因成分研究

[目的]建立检测转基因食品的多重PCR-聚丙烯酰胺凝胶电泳快速检测体系.[方法]针对转基因大豆、玉米、油菜的多个相对稳定的转基因元件,包括35S、NOS、EPSPS、Cry1A、NPTⅡ等基因,同时选定植物本身固有的大豆Lectin、玉米IVR、油菜Napin基因作为内源参照指示基因,设计、筛选出9对引物分别组成多重PCR,结合高灵敏度的聚丙烯酰胺凝胶电泳组成快速检测体系,对转基因食品进行检测,1～2天能完成整个检测过程.对珠海地区市售的大豆、玉米、油菜及其加工产品共185个样品中的转基因成分进行了初步调查.[结果]建立的多重PCR检测体系稳定可靠、特异性好,灵敏度高.调查的185份可疑食品样品中,转基因阳性率达27.6%.[结论]该检测体系快速可靠、灵敏准确、特异性好,且操作简便、成本低廉,是一种进行转基因食品检测的良好的技术模式.对珠海地区的转基因食品状况有了一定了解.     

建立及应用高通量液相芯片方法检测鉴别四种动物源性成分

根据GenBank中反刍动物、禽、猪和鱼线粒体DNA序列,分别设计特异性引物和探针,建立同时检测反刍动物、禽、鱼三大类物种和猪成分的四重液相芯片方法,并对其特异性、敏感性和重复试验稳定性进行验证评估.结果 显示该方法能够准确检出鉴别4种目标物种,与非目标物种无交叉反应;对DNA模板检测低限可达到0.01～0.05 ng...     

动物源性食品中残留前处理技术及检测方法研究进展

人类食用的动物源性食品非常的多,包括可食用的蛋、奶、肉类、肉类制品(包括动物内脏及其制品)、水生动物制品等全部动物组织就是动物源性食品。由于这些食品受到环境的污染以及农药残留的影响,导致动物源性食品的残留,人类在食用这些食品后,身体健康方面受到损害、威胁。前处理技术是对这些食品样品中的目标化合物进行处理的过程,包括如何提取、净化、浓缩等方面。本文从两个方面对动物源性食品中残留进行了分析,包括前处理技术和检测方法。前处理技术主要包括固相萃取技术、凝胶渗透技术以及加速溶剂萃取技术;而检验方法主要包括液相色谱—荧光检测法、液相色谱—紫外检测法、液相色谱—质谱检测法这三种方法。希望通过本文的分析,能够为动物源性食品残留方面的研究提供一些参考依据。     

浅析动物源性食品可追溯性管理

"民以食为天,食以安为先",食品安全尤其是动物源性食品安全已成为全球共同关注的热点话题。实施可追溯性管理,是确保动物源性食品安全的有效途径。本文阐述了实行动物源性食品可追溯性管理对于食品安全和国际贸易的重要性和必要性,     

应用酶联免疫技术检测动物源性食品中氯霉素残留的研究

测定的基础是竞争性酶联免疫反应,游离氯霉素与氯霉素辣根过氧化物酶标记物在同一系统中竞争数量有限的氯霉素抗体结合位点,氯霉素酶标记物与氯霉素抗体结合的数量反比于游离氯霉素的数量,以TMB-H2O2为底物,测量450nm波长的吸光度值,按标准曲线计算样品中的氯霉素含量.本方法的测定低限为100ng/kg,特异性试验显示与12个抗生素交叉反应率＜0.5%,添加回收率及精密度试验表明符合目前国际上氯霉素残留量检测的要求.     

高效液相色谱法测定动物源性食品中敌菌净残留量

本试验建立了测定动物源性食品中敌菌净残留量的高效液相色谱法。样品用碱性二氯甲烷提取并经浓缩后,在酸性条件下用正己烷、乙酸乙酯和阳离子交换小柱净化。固体提取物溶解在0.1mol/L盐酸溶液中,用配有紫外检测器的高效液相色谱仪测定,外标法定量。敌菌净线性范围为0.01-2.5μg/mL,其相关系数和回归方程分别为r=0.99986,y=13.3808 x-0.1409;样品平均加标回收率为87.8%-97.1%,相对标准偏差为2.73%-7.32%;方法的最低检出限为0.01mg/kg。     

UPLC-MS/MS法测定动物源性食品中硝基呋喃代谢物残留量

本研究建立了动物源性食品中四种硝基呋喃代谢物的超高效液相色谱-串联质谱(UPLC-MS/MS)的检测方法。该方法对4种硝基呋喃代谢物的检出限均为0.25μg/kg,线性范围均为0.5~10.0μg/L,加标回收率为81.6%~97.3%,相对标准偏差均小于10%。该方法测定时间短、稳定性强、灵敏度高、重现性好,能满足畜禽肉中4种硝基呋喃代谢物残留检测的要求。     

Consumer value conflicts surrounding ethical food purchase decisions: a focus on animal welfare

Ethical attitudes in relation to meat purchases were studied among urban and rural consumers in Scotland. All subjects perceived at least some ethical issues in relation to animal production systems, in particular, systems keeping animals in close confinement. Welfare‐friendly production systems were viewed as adding value to a food, but this value was not necessarily realizable to producers if purchases occurred only when foods were on special offer. Statements made by individuals were often contradictory, revealing ambivalence, unresolved value conflicts and a general lack of involvement in the nature of meat production. A number of barriers to the establishment of stable attitudes and behaviours in relation to the ethical treatment of food animals were also identified. A key finding of the study is that individuals can hold two views on animal welfare. On the one hand, they may think as citizens influencing societal standards, and on the other, as consumers at the point of purchase. As citizens, they support the notion of animals being entitled to a good life; as meat consumers, they avoid the cognitive connection with the live animal. This paper explores both the citizen–consumer relationship and purchase strategies used by consumers to resolve value conflicts. Lessons for public and commercial policy are highlighted in the context of the Curry Report (2002) which advocates more effective market segmentation where markets are finely attuned to their customers, with the development of a number of assurance schemes discussed in the article.     

Customizing calories: How rejecting (vs. selecting) ingredients leads to lower calorie estimation and unhealthier food choices

Customization of food products has increased substantially in recent years while the desire for healthiness and an emphasis on understanding and providing calorie information continues to dynamically change the landscape of restaurant retail. The authors report four studies demonstrating that different customization routes (i.e., rejecting alternatives from a full product offering versus adding alternatives to a basic product offering) lead to systematic, but predictable, differences in consumers’ estimations of calories. In particular, this research finds that a rejection (vs. selection) customization process leads consumers to persistently estimate lower calories in the final product, which then improves evaluations of the retailer and leads to unhealthier food choices. These findings occur when consumers estimate calories of the exact same final product using the different paths to customization as well as when they create their own customized final product, while accounting for differences in the quantity and type of ingredients selected, suggesting a very general difference in estimations. This research has important implications for consumers who want to manage their weight and for firms that need to manage consumers’ health perceptions.     

The effect of consumer food creation on the food consumption experience

Two experiments show that the role the consumer plays in the creation of their food can affect the consumption experience. When guilt is present in the consumption of the food item, namely an unhealthy food item, having someone else create the food item increases taste evaluations, attitudes, and behavioral intentions. However, when guilt is not present, as in the case for healthy foods, there is no difference in food evaluations when the end consumer or another creates the food. These results have important implications for food retailers, food service establishment, and food delivery companies.     

可持续粮食系统背景下粮食损失与浪费

全球粮食损失与浪费问题已广受关注。根据粮农组织统计,全球范围内供人类食用的粮食产量中,近三分之一(每年约13亿t)遭受损失浪费。受多重因素影响,我国目前在粮食产后储存、运输、加工、消费等环节也一直存在较为严重的损失浪费,粮食资源利用效率不高。因此减少粮食损失与浪费是当前加强粮食安全、减少粮食系统对环境影响过程中面临的紧迫任务。     

The economics of rules of origin

Rules of origin of free trade arrangements limit the use of inputs from outside the preferential trade zone. A government negotiating a future FTAcan manipulate these rules in order to achieve national welfare objectives. The correct definition of rules of origin may help to enhance demand for domestically produced goods, promote national technological development, and maximize labour income. This paper proves that a more stringent rule of origin implies an increase of demand for the domestic factor if the substitution effect prevails over the effects caused by the decrease of the scale of operation in the domestic plant, and the reallocation of output between domestic and foreign plants. We further show that policy decisions regarding rules of origin that intertemporally maximize welfare and foster domestic technological evolution should be made at the greatest level of disaggregation that is feasible.     

Economic consequences of animal rights programs

Readily available data are used to provide relevant decision making information on the highly subjective issue of animal rights. Two examples of alleged crowding; cattle being finished in concrete lots, and broilers in confined operations were evaluated to determine the impact on producers and consumers from increasing space per animal. It is concluded that similar policy changes, such as doubling floor space, can lead to dramatic differences in economic impact depending on the industry affected. It is shown that economic analysis can provide valuable information in estimating the tradeoffs in moral issues. James R. Simpson is Professor and Livestock Marketing Economist at the Food and Resource Economics Department, University of Florida, Gainesville, U.S.A. He was formerly President and Senior Economist of InterAmerican Research Associates, and Cooperative Advisor of the Cooperative League of U.S.A. He was Scholar-in-Residence at the Rockefeller Foundation, Villa Serbelloni at Bellagio, Italy, 1979 and Visiting Research Professor at Kyoto University, Fall, 1982. His most important publications are: James R. Simpson and Don Farris, The World's Beef Business and Toward a Humanist Consensus on Ethics of International Development, in Morris Storer (ed.), Humanist Ethics. He is also author or co-author of over 100 articles in professional journals and chapters in books on livestock, international development and ethics. Bernard E. Rollin is Professor of Philosophy and Professor of Physiology and Biophysics at the Colorado State University. His book Animal Rights and Human Morality (Prometheus Books) was selected as Outstanding Academic Book, in Choice Magazine, 1981. Other important publications by him are: Natural and Conventional Meaning: An Examination of the Distinction (Mouton, 1976); Papers published in the Journal of the American Veterinary Medical Association; Poetics; Kant-Studien; and Perspectives in Biology and Medicine.     

试论原产地标记工作

为了加强对我国产品原产地的保护,适应国际贸易发展的需要,国家质检总局加大了原产地标记认证的步伐.这项工作是当前原产地工作领域的一项新的内容,对质检系统和企业来说是一个陌生的课题,必然会遇到许多新的情况,新的问题.为此,笔者拟就原产地标记工作中所遇到的问题,与各位同仁探讨,祈盼共同将此项工作顺利进行.     

Local and organic food on wheels: exploring the use of local and organic food in the food truck industry

An exploratory study approach was used in this research to examine the use of local and organic food in Toronto’s food truck industry, the rationale for its use, and the challenges that food truck owners face in sourcing it. Results showed that all-but-one of the food trucks sourced local or organic food for their menu and were motivated by fresh taste/quality, social responsibility and customer preference. While there were challenges with utilizing organic/local food due to seasonality and cost, food trucks found they can derive benefits by way of increased patronage, menu differentiation, and competitiveness.