相关实验视频

Updated: Sep 16, 2025

Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry

Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry

Published on: November 22, 2024

伊朗饼干中的烯胺发生及其潜在暴露风险

Saeed Hoseini Majd¹, Seyed-Ahmad Shahidi², Nabi Shariatifar³

¹Department of Food Hygiene, Am.C. Islamic Azad University Amol Iran.

Food science & nutrition

|July 9, 2025

概括

在伊朗饼干中发现了致癌物烯胺,其中一些样品的含量超过了欧盟标准. 消费带来了显著的非致癌和致癌风险,尤其对儿童来说.

科学领域:

食品化学食品化学
分析化学分析化学
毒理学毒理学毒理学

背景情况:

烯胺是一种已知的致癌物质,在高温时形成.
在伊朗,饼干的消费量很高,特别是在儿童中,造成了烯胺暴露的风险.
评估饼干中的烯胺含量对于公众健康至关重要.

研究的目的:

为了量化不同类型的伊朗饼干中的烯胺含量.
评估饼干消费对人类健康的相关风险 (非致癌和致癌).

主要方法:

磁性固相提取 (MSPE) 使用石墨烯改性磁铁和sol-gel混合材料.
气色谱-质谱 (GC/MS) 用于烯胺的检测和量化.
蒙特卡洛模拟用于目标危险系数 (THQ) 和增量终身癌症风险 (ILCR) 评估.

主要成果:

烯胺的含量各不相同,红精油饼干的含量最高 (9.01 mg/kg),沙夫兰饼干的含量最低 (0.15 mg/kg).
平均烯胺水平 (1.739 mg/kg) 超过了欧盟标准 (0.35 mg/kg).
含有精油的饼干比含有天然添加剂的饼干有更高的污染.
THQ和ILCR表明儿童和成人存在显著的非致癌和致癌风险.

结论:

伊朗饼干可能含有超过安全标准的烯胺含量.
消费带来了显著的健康风险,特别是对儿童来说.
需要进一步的研究和监管措施,以减轻来自食品的烯胺暴露.

关键词:

烯胺的使用方法基于谷物的产品.气体染色学质谱学质谱学用磁石修饰的石墨烯 (G).增加了终身癌症风险.溶凝混合四氧化基甲基三氧化基基.

更多相关视频

Determination of Inorganic Arsenic in a Wide Range of Food Matrices using Hydride Generation - Atomic Absorption Spectrometry.

Determination of Inorganic Arsenic in a Wide Range of Food Matrices using Hydride Generation - Atomic Absorption Spectrometry.

Published on: September 1, 2017

A Murine Pancreatic Islet Cell-based Screening for Diabetogenic Environmental Chemicals

A Murine Pancreatic Islet Cell-based Screening for Diabetogenic Environmental Chemicals

Published on: June 25, 2018

相关概念视频

Physical Properties of Amines

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.

2° Amines to N-Nitrosamines: Reaction with NaNO2

2° Amines to N-Nitrosamines: Reaction with NaNO₂

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.