摘要:

Following a 7‐day control period, five male volunteers consumed a weight of propylene glycol alginate corresponding to 175 mg/kg body weight for 7 days, followed by 200 mg propylene glycol alginate per kg body weight for a further 16 days. Measurements before and at the end of the 23‐day period of dietary supplementation showed that propylene glycol alginate had little effect on faecal parameters (pH, water content, daily wet and dry weights). The dietary transit time remained constant for three volunteers, increased for one, and decreased for one. The ingestion of propylene glycol alginate had no significant effect on (a) haematological indices, (b) plasma biochemistry parameters, (c) urinalysis parameters, (d) blood glucose and plasma insulin concentrations, (e) breath hydrogen concentrations. No allergic responses were reported by, nor observed in, any of the volunteers. The study therefore indicates that the ingestion of propylene glycol alginate at a high level for 23 days caused no adverse dietary or physiological effects; in particular, the enzymatic and other sensitive indicators of adverse toxicological effects remained unchanged.

ISSN:0265-203X    

DOI:10.1080/02652039109373973

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Following a 7‐day control period, five male volunteers consumed a weight of sodium alginate corresponding to 175 mg/kg body weight for 7 days, followed by 200 mg sodium alginate per kg body weight for a further 16 days. Measurements before and at the end of the 23‐day period of dietary supplementation showed that sodium alginate acted as a faecal bulking agent for all volunteers, giving a significant(p< 0.01) increase in daily wet weight, and also increases in the water content and daily dry weight, but no change in faecal pH. Although the dietary transit time remained constant for two volunteers, it decreased for two, and increased slightly for one, with little resulting change in the overall mean value. The ingestion of sodium alginate had no significant effect on (a) haematological indices, (b) plasma biochemistry parameters, (c) urinalysis parameters, (d) blood glucose and plasma insulin concentrations, (e) breath hydrogen concentrations. No allergic responses were reported by, nor observed in, any of the volunteers. The study therefore indicates that the ingestion of sodium alginate at a high level for 23 days caused no effects other than those normally associated with a polysaccharide bulking agent; in particular, the enzymatic and other sensitive indicators of adverse toxicological effects remained unchanged.

ISSN:0265-203X    

DOI:10.1080/02652039109373974

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Free and bound non‐sulphonated aromatic amines (NSAA) are determined in the food colours tartrazine, sunset yellow FCF and allura red. After reduction of the bound amines with sodium dithionite, the NSAA are extracted into chloroform, then transferred to aqueous acid solution, diazotized with sodium nitrite and coupled with 2‐naphthol‐3,6‐disulphonic acid, disodium salt (R‐salt). Reversed‐phase ion‐pair liquid chromatography and an absorbance detector at 512 nm are used to analyse the coloured derivatives. Samples of dyes were spiked with known amounts of aniline, 1‐naphthylamine, 2‐ and 4‐aminobiphenyl, 4‐aminoazobenzene, benzidine,p‐cresidine or 4‐nitro‐p‐cresidine bound to R‐salt. Recoveries averaged 90% in tartrazine, 65% in sunset yellow FCF and 71% in allura red. Detection limits ranged between 2 and 32 ng/g. A survey of 24 commercial samples revealed levels of up to 520μg/g total NSAA. The majority of NSAA are bound to the coupling compound during the manufacturing process and less than 7% remain as free amines in the dye.

ISSN:0265-203X    

DOI:10.1080/02652039109373975

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion‐exchange chromatography followed by formol potentiometric titration) The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population.

ISSN:0265-203X    

DOI:10.1080/02652039109373976

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

A method is described for the determination of the two title compounds that is based on: (a) extraction of the acidified sample with methanol, (b) removal of fats and lipids by partitioning of the extract withn‐hexane, (c) clean‐up on an acidic alumina extraction cartridge, and (d) determination by a post‐HPLC column chemical denitrosation‐thermal energy analyser (TEA) technique or by conventional HPLC‐TEA analysis after derivatization of the compounds with diazomethane. Confirmation was carried out by HPLC‐mass spectrometry of the free acids and also by gas chromatography‐mass spectrometry of the methyl esters. The formation of both 1‐methyl‐2‐nitroso‐1,2,3,4‐tetrahydro‐β‐carboline‐3‐carboxylic acid and 2‐nitroso‐1,2,3,4‐tetrahydro‐β‐carboline‐3‐carboxylic acid in nitrosated samples of several Japanese and Chinese pickled vegetables, one soy sauce, and two cheeses was demonstrated.

ISSN:0265-203X    

DOI:10.1080/02652039109373977

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Traditional Korean soysauce samples were collected from households in Chinju, Gyeongnam, Korea and analysed for volatileN‐nitrosamines. Five of 24 samples contained NDMA (range = 1–6–10–4μg/1) which was the only volatileN‐nitroso compound found. Soysauce made from well water contained NDMA more often (4 of 6 samples) than soysauce made from tap water (1 of 18). This suggests that the water source is a determinate in the NDMA content of soysauce, probably due to a higher nitrate content of well water. The source of salt used did not clearly influence NDMA content. Soysauce was prepared in the laboratory using traditional methods but with 0 to 400 mg/1 nitrate and in some cases made 6.5 to 65 mM in ascorbic acid and fermented for 120 days. The NDMA content of the samples was positively correlated with increasing nitrate concentration. Nitrate at 400 mg/1 resulted in an NDMA content of 203μg/1. Ascorbic acid substantially inhibited NDMA formation. All samples contained large numbers of nitrate reductase‐containing organisms (>1 × 107CFU/ml).

ISSN:0265-203X    

DOI:10.1080/02652039109373978

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Samples of dried figs and fig pastes from Turkey supplied voluntarily by UK importers and retailers during the period November 1988 to January 1989 showed both a high incidence and high levels of contamination with aflatoxins. In the samples tested, 24% had total aflatoxin concentrations above 10μg/kg, with the highest level being 165μg/kg. More rigorous monitoring of the 1989 fig harvest was undertaken on bulk consignments for all figs from Turkey entering the UK. For whole dried figs 20 kg samples were taken (as 20 sub‐samples), and for fig paste 5 kg samples were taken (again as 20 sub‐samples). Figs were minced, blended with water and mixed prior to sub‐sampling for analysis. Analysis was by immunoaffinity column clean‐up with HPLC determination of aflatoxins with fluorescence detection. Examination showed that 11% of 112 consignments of fig paste and 9% of 93 consignments of whole dried figs were contaminated with total aflatoxin concentrations above 10μg/kg, with the highest level of contamination being 40μg/kg. As a result of this surveillance programme 14 consignments of figs were refused entry into the United Kingdom.

ISSN:0265-203X    

DOI:10.1080/02652039109373979

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

The preparation of two peanut butter reference materials and the certification of their aflatoxins B1,B2,G1,G2and total aflatoxin contents is described. The materials were prepared and certified within the BCR Programme of the Commission of the European Community as part of a broad activity to improve accuracy and agreement of measurements of importance in food and agriculture (Wagstaffe and Belliardo 1990). Reference material RM 385 was prepared from naturally contaminated peanuts, roasted and ground into a paste and then blended with uncontaminated peanut butter to achieve the desired aflatoxin concentrations. Details are given of the blending and canning procedure, and the checks to ensure homogeneity and stability of the material. Reference material RM 401 was similarly prepared but from an uncontaminated peanut butter. The certification exercise was carried out by nine laboratories using a variety of extraction and clean‐up procedures, but all using high performance liquid chromatography (HPLC) as the determinative stage although operating under a variety of chromatographic conditions. RM 385 was certified as containing aflatoxins B1, B2, G1and G2at levels of 7.0 ± 0.8μg/kg, 1.1 ± 0.2μg/kg, 1.7 ± 0.3μg/kg and 0.3 ± 0.2μg/kg respectively (total aflatoxin content of 10.1 ± 1.5μg/kg) and RM 401 as containing aflatoxin B1, B2and G2 at <0.2μg/kg and aflatoxin G1at <0.3μg/kg (total aflatoxin content <0.9μg/kg). The materials are intended for the verification of methods used to determine aflatoxins in nuts and nut products.

ISSN:0265-203X    

DOI:10.1080/02652039109373980

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

A survey was carried out to detect aflatoxins and isolate aflatoxigenic moulds contaminating fresh and processed meat products. The fungal contamination was examined in 215 samples of fresh and processed meat products and 130 samples of spices used in the meat industry collected from different local companies in Cairo, Egypt. Processed meat products such as beefburger, hot‐dog, kubeba, sausage, luncheon meat had the highest count of moulds as compared with fresh and canned meat. Out of 150 samples of meat products and 100 samples of spices, aflatoxin B1was detected in five samples of beefburger, (8μg/kg), four samples of black pepper (35 fig/kg), and four samples of white pepper (22μg/kg). Aflatoxins B1and B2were detected in one sample of kubeba (150μgB1/kg and 25μgB2/kg); hot‐dog (5μgB1/kg and 2μgB2/kg) sausage (7μgB1/kg and 3μgB2/kg) and luncheon meat (4μgB1/kg and 2μgB2/kg). Also, aflatoxins B1and G1were detected in two samples of turmeric (12μgB1/kg and 8μgG1/kg) and coriander (8μgB1/kg and 2μgG1/kg).Aspergillus flavus(24 isolates), andAspergillus parasiticus(16 isolates) were the predominant aflatoxin‐producing moulds isolated from both processed meat products and spices. Aflatoxins were absent in fresh meat, canned meat, salami, beefsteak and minced meat. The contamination of processed meat with aflatoxin was shown to correlate with the addition of spices to fresh meat.

ISSN:0265-203X    

DOI:10.1080/02652039109373981

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Heavy metal contamination in seafood is of great concern in places suffering from pollution. A survey has been carried out since 1986 to monitor the contents of seven heavy metals: antimony, arsenic, cadmium, chromium, lead, mercury and tin in oyster and other types of seafood. The daily intakes were estimated and compared to the Provisional Tolerable Weekly Intake (PTWI) or maximum acceptable daily load recommended by FAO/WHO Expert Committee on Food Additives (1984). In general, the levels were low and left comfortable margins to both the acceptable limits and the local regulatory levels with the exception of arsenic, the average intake of which was close to the PTWI.

ISSN:0265-203X    

DOI:10.1080/02652039109373982

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor