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评估白酒原料和白酒中邻苯二甲酸酯残留量及其分布模式。

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu.

机构信息

College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science, Beijing Technology and Business University, Beijing 100048, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science, Beijing Technology and Business University, Beijing 100048, PR China.

出版信息

Food Chem. 2019 Jun 15;283:508-516. doi: 10.1016/j.foodchem.2019.01.069. Epub 2019 Jan 19.

Abstract

Phthalate esters (PAEs) are harmful to human health and have been repeatedly identified in Baijiu samples. In our study, the distribution and degradation characteristics of 14 PAEs in Baijiu raw materials (BRMs) and Baijiu during distillation were detected using QuEChERS or vortex-assisted surfactant-enhanced-emulsification liquid-liquid micro-extraction (VSLLME) methods coupled with gas chromatography-mass spectrometry. The same five PAEs were detected in all tested samples, values ranged from 0.003 to 0.292 mg/kg; however, higher concentrations existed in BRMs compared to Baijiu samples. Using multivariate statistical analysis, detailed distinctions between different varieties of Baijiu and BRMs and separation-related PAE markers were revealed. PAEs concentration during Baijiu distillation showed a decreasing trend. The highest concentrations detected in distillate heads, were 1.6-, 2.3-, and 8.1-fold higher than those in heart1, heart2, and tail distillates, respectively. These findings revealed that PAEs may migrate from BRMs; moreover, that PAEs content can be regulated by distillation.

摘要

邻苯二甲酸酯(PAEs)对人体健康有害,在白酒样品中已被反复检出。在我们的研究中,采用 QuEChERS 或涡旋辅助表面活性剂增强乳液液液微萃取(VSLLME)方法结合气相色谱-质谱法,检测了白酒原料(BRMs)和蒸馏过程中 14 种 PAEs 的分布和降解特性。在所有测试的样品中都检测到了相同的 5 种 PAEs,含量范围为 0.003 至 0.292 mg/kg;但 BRMs 中的浓度高于白酒样品。通过多元统计分析,揭示了不同品种的白酒和 BRMs 之间的详细区别以及与分离相关的 PAE 标记物。在白酒蒸馏过程中,PAEs 浓度呈下降趋势。在馏分头部检测到的最高浓度分别比心 1、心 2 和尾馏分高 1.6、2.3 和 8.1 倍。这些发现表明 PAEs 可能从 BRMs 中迁移而来;此外,PAEs 含量可以通过蒸馏来调节。

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