In recent years,the allergy rate of oysters has surged,and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin(TM).In this study,the Maillard reaction with xy...In recent years,the allergy rate of oysters has surged,and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin(TM).In this study,the Maillard reaction with xylose significantly reduced the IgE binding capacity of Alectryonella plicatula food matrix(AFM),that reduced by(77.81±2.68)%.The study found the Maillard reaction changes the structure of the AFM,in which the content ofα-helix decreased by(24.64±1.46)%.Structural transformation further explains why the Maillard reaction alters the immunobinding activity of AFM.In addition,the Maillard reaction reduces the digestive stability of the AFM and makes TM in the A.plicatula food matrix Maillard reaction products(AFM-MRPs)more easily digested.Based on the above research,10 amino acids on the 7 IgE epitopes of TM were modified.This result indicates that the Maillard reaction reduces the immunobinding activity of the AFM by changing the structure and modifying the amino acids on the epitope.展开更多
目的建立QuEChERS前处理、气相色谱-串联质谱法(gas chromatography-tandem mass spectrometry,GC-MS/MS)结合基质匹配标准系列测定植物性食品中50种农药的分析方法。方法样品经乙腈提取,QuEChERS净化,采用正构烷烃保留指数法确定待测...目的建立QuEChERS前处理、气相色谱-串联质谱法(gas chromatography-tandem mass spectrometry,GC-MS/MS)结合基质匹配标准系列测定植物性食品中50种农药的分析方法。方法样品经乙腈提取,QuEChERS净化,采用正构烷烃保留指数法确定待测农药保留时间,最后经三重四极杆质谱仪结合基质匹配标准系列定性及定量检测。结果在0.05~2.00μg/mL范围内50种农药线性良好,相关系数r均大于0.995,方法检出限在0.002~0.007 mg/kg,加标回收率为77.7%~122%,相对标准偏差(relative standard deviation, RSD)为1.9%~12.1%。结论本方法具有简便、快速、检测结果较准确的特点,适合测定植物性食品中50种农药残留。展开更多
基金supported by the National Natural Scientific Foundation of China(32072336,31871720)the National Key R&D Program of China(2019YFD0901703).
文摘In recent years,the allergy rate of oysters has surged,and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin(TM).In this study,the Maillard reaction with xylose significantly reduced the IgE binding capacity of Alectryonella plicatula food matrix(AFM),that reduced by(77.81±2.68)%.The study found the Maillard reaction changes the structure of the AFM,in which the content ofα-helix decreased by(24.64±1.46)%.Structural transformation further explains why the Maillard reaction alters the immunobinding activity of AFM.In addition,the Maillard reaction reduces the digestive stability of the AFM and makes TM in the A.plicatula food matrix Maillard reaction products(AFM-MRPs)more easily digested.Based on the above research,10 amino acids on the 7 IgE epitopes of TM were modified.This result indicates that the Maillard reaction reduces the immunobinding activity of the AFM by changing the structure and modifying the amino acids on the epitope.
文摘目的建立QuEChERS前处理、气相色谱-串联质谱法(gas chromatography-tandem mass spectrometry,GC-MS/MS)结合基质匹配标准系列测定植物性食品中50种农药的分析方法。方法样品经乙腈提取,QuEChERS净化,采用正构烷烃保留指数法确定待测农药保留时间,最后经三重四极杆质谱仪结合基质匹配标准系列定性及定量检测。结果在0.05~2.00μg/mL范围内50种农药线性良好,相关系数r均大于0.995,方法检出限在0.002~0.007 mg/kg,加标回收率为77.7%~122%,相对标准偏差(relative standard deviation, RSD)为1.9%~12.1%。结论本方法具有简便、快速、检测结果较准确的特点,适合测定植物性食品中50种农药残留。
