摘要:

A sensitive gas‐chromatographic method of analysis using mass specific detection has been applied to a study of ethyl carbamate in the Danish diet. Beverages and foods which were assumed to give a major contribution to the exposure of the Danish population to this potentially carcinogenic compound were investigated. Average values, ranges obtained for concentrations of ethyl carbamate and the number of analyses were 534μg/l (<5–5000μg/l, n= 22) in spirits, 30 μg/l (7–61μg/l,n=14) in fortified wines, 7μg/l (<3–29 μg/l,n= 57) in wine, 3μg/l (0.2–6.6 1g/l,n= 50) in beer, 3.5 μg/kg (0.8–12 μg/kg,n= 33) in bread and 0.2μg/kg (<0.1–0.3μg/kg,n= 19) in yoghurts and other acidified milk products. It is estimated that the average daily intake of ethyl carbamate is approximately 2μg per person. The 5% of Danish males who have the highest alcohol intake probably consume more than 7μgof ethyl carbamate per day.

ISSN:0265-203X    

DOI:10.1080/02652039309374182

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

The present paper describes a quick and simple enzymic method for evaluating histamine content in fish. After preparing a perchloric acid extract, it was neutralized to pH 6.8 with KOH. The action of a diamine oxidase on the histamine caused the formation of hydrogen peroxide. The addition of a second enzyme, a peroxidase, in the presence of hydrogen peroxide and a chromogen (leuco crystal violet) in reduced form (colourless) facilitated its oxidation into crystal violet (coloured). Following a two‐hour incubation period, absorbance was measured at 596 nm. The correlation between histamine level and absorbance was acceptable in the concentration range from 3 to 30 mg/kg of histamine (r= 0.9946;p< 0.001). The accuracy of the method, expressed by CV, varied between 2.6% and 4.9%, and the recovery between 95.7% and 100.1%, depending on the concentration of analyte in the sample. The diamine oxidase used was very selective in relation to the histamine. Only the presence of tyramine, when histamine concentration was low (< 10 mg/kg), tended to interfere to a slight degree in the technique. Using a regression analysis, no statistically significant differences were found between the results obtained from the analysis of 18 tuna fish samples by HPLC and the enzymic method (r = 0.9867; p< 0–001).

ISSN:0265-203X    

DOI:10.1080/02652039309374183

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Okadaic acid (OA), the main toxin responsible for diarrhetic shellfish poisoning (DSP) has toxicity forDaphnia magna(EC50= 15 ± 1.8 μg/l). ADaphniabioassay was developed and used to analyse okadaic acid in mussel extracts. A linear correlation was found between OA concentration determined by theDaphniabioassay and by HPLC assay (r = 0.85;p <0.001). TheDaphniabioassay can measure OA levels 10 times below the threshold of the mouse bioassay method. It is an inexpensive sensitive tool which can be used in replacement of mouse bioassay for the screening of OA and some co‐extracting toxins in mussel extracts.

ISSN:0265-203X    

DOI:10.1080/02652039309374184

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Food Packaging—Principles and Practice.By Gordon L. Robertson. (Marcel Dekker, New York, 1993). Pp. 676. Price $165–00. ISBN 0–8247–8749–8.

ISSN:0265-203X    

DOI:10.1080/02652039309374185

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039309374186

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039309374171

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor