食品真實(shí)屬性表征和品質(zhì)識別新技術(shù)研究

陳穎 吳亞君 韓建勛 趙鐳 張燕

摘 要：在食品真實(shí)屬性表征生物識別新技術(shù)研究方面，采用分子生物學(xué)技術(shù)，針對燕窩、王漿、海參等常見高附加值食品建立真?zhèn)舞b別新方法，為政府監(jiān)管，企業(yè)質(zhì)控提供技術(shù)保障，包括：采用免疫檢測、酶活檢測、毛細(xì)管電泳等技術(shù)，建立蜂王漿品質(zhì)識別方法，收集不同產(chǎn)地和蜜源的王漿樣品，初步建立了王漿屬性表征數(shù)據(jù)庫，進(jìn)一步為王漿真?zhèn)舞b別和品質(zhì)評價的應(yīng)用奠定了基礎(chǔ)；針對銀耳、紅藻、豬皮、蛋清等燕窩摻假物，建立燕窩真?zhèn)舞b別實(shí)時熒光PCR檢測方法研究，開發(fā)燕窩真?zhèn)舞b別液相芯片檢測方法，提高檢測通量。采用雙向電泳技術(shù)開展不同產(chǎn)地和級別燕窩樣品的蛋白質(zhì)組比較，為燕窩產(chǎn)品品質(zhì)識別積累了基礎(chǔ)數(shù)據(jù)。在蜂蜜蜜源品種溯源方面，建立8種蜂蜜蜜源植物的實(shí)時熒光PCR檢測方法，可以靈敏檢測不同蜜源蜂蜜混雜的產(chǎn)品。在鮭魚和海參等海產(chǎn)品真?zhèn)螜z測方面，建立鮭魚和海參真?zhèn)舞b別實(shí)時熒光PCR方法。在食品感官品質(zhì)仿生識別技術(shù)研究與設(shè)備開發(fā)方面，開發(fā)了食品感官品質(zhì)多通道識別信息融合技術(shù)與質(zhì)量決策系統(tǒng)，采用傳感器電子鼻、可視化電子鼻、電子舌等現(xiàn)代智能感官分析技術(shù)及氣相色譜-質(zhì)譜技術(shù)，針對普洱茶、綠茶、蜂蜜等食品建立品質(zhì)識別新方法，為規(guī)范市場提供科學(xué)手段，包括：初步建立多種信息融合模式下的產(chǎn)品質(zhì)量檢測模型，開展了智能化電子舌傳感器清洗、漂移校正、系統(tǒng)集成、標(biāo)準(zhǔn)操作應(yīng)用方法學(xué)等產(chǎn)業(yè)化關(guān)鍵技術(shù)的研究，開發(fā)了利用4種天然植物色素作為氣體敏感材料的可視化電子鼻技術(shù)，進(jìn)行豬肉新鮮度檢測應(yīng)用研究，針對普洱茶品質(zhì)和產(chǎn)地、綠茶產(chǎn)地、食用油品種等建立電子鼻品質(zhì)識別方法。在食品質(zhì)量屬性分子識別技術(shù)及裝備研究方面，重點(diǎn)針對組胺分子印跡技術(shù)、癸烯酸仿生免疫技術(shù)、蜂蜜紅外光譜檢測技術(shù)、雜胺免疫檢測技術(shù)開展研究，包括：在前期組胺分子印跡聚合物合成的基礎(chǔ)上，進(jìn)一步優(yōu)化構(gòu)建了組胺分子印跡壓電石英微天平傳感器，并將其應(yīng)用于實(shí)際樣品的測定。建立了10-羥基-癸烯酸仿生免疫層析和高效液相色譜儀聯(lián)用的檢測方法來檢測蜂王漿及其制品中蜂王酸的含量。采用近紅外光譜技術(shù)結(jié)合化學(xué)計(jì)量學(xué)方法對摻入不同質(zhì)量分?jǐn)?shù)果葡糖漿的摻假蜂蜜進(jìn)行定性和定量分析。在雜環(huán)胺半抗原合成、抗體制備的基礎(chǔ)上優(yōu)化建立了競爭ELISA方法，并優(yōu)化建立了樣品基質(zhì)消除方法，對實(shí)際樣品進(jìn)行檢測，并與儀器分析方法進(jìn)行了比對。

關(guān)鍵詞：食品 真實(shí)屬性 感官品質(zhì) 質(zhì)量屬性 分子生物學(xué) 電子鼻 分子印跡

Abstract：Molecular technology was applied for authentication of high end food products such as EBN， royal jelly， sea cucumber. Immuno-assay， enzyme activity， CGE methods were used to assess quality of royal jelly and a characterization database was preliminarily established based on products collected from various geographical origins. Real-time PCR method was developed to sensitively detect adulterants in EBN and a high throughput suspension chip method was developed. 2DGE was performed to compare proteome of different EBN products. For species trace of honey bee， sea cucumber and salmon， real-time PCR methods were researched and validated. A multichannel information analysis and quality judgment system was developed and related arithmetic model was set up. Intelligent electronic tongue was researched including such critical techniques as sensor cleansing， drift correction， system integration and standardized operation. A visible electronic nose method on the ground of four natural plant pigments was developed to detect freshness of pork. GC-MS and electronic nose techniques were performed to evaluate the grade and quality of Puer tea， green tea， edible oil and bee honey. Based on the previous research on hismatine molecular print a micro quatz balance sensor combined with hismatine piezoelectricity was assembled and applied for sample detection. 10-Hydroxyl-HAD was quantified by immuno-chromatography-HPLC to evaluate the quality of royal jelly. IR combined with stoichiometry method was applied to qualitative and quantitative analysis of bee honey adulterated by different mass fraction of high fructose corn syrup. A competitive ELISA method was set up on the basis of heterocyclic amine hapten synthesis and antibody preparation.

Key Words：Food；Authenticity；Sensible quanlity；Quality assessment；Molecular biology；Electronic nose；Molecular print

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