中文摘要：本研究利用液相色谱二级质谱法建立了一种同时可测定牛奶和乳酪中嚅唑烷硫酮和硫脲嘧啶含量的方法，并分析了这些物质从牛奶到凝乳酪、干乳酪的制作过程中含量变化情况。结果表明：牛奶中嚅唑烷硫酮和硫脲嘧啶的检测限和定量限分别为：0.07、0.2 mu g/L，乳酪中的检测限和定量限为0.05、0.16 mu g/L。乳酪中只检测到与牛奶相近浓度的硫脲嘧啶。在乳酪制作过程中，这两种物质始终存在于乳清蛋白中，随着时间的推移，嚅唑烷硫酮浓度快速下降，经过2个月的成熟期后乳酪中已检测不到嚅唑烷硫酮的存在。
外文摘要：Goitrin and thiouracil belong to the thyreostats, a group of compounds that inhibit the thyroid function; thyreostats can be divided into two main groups: naturally occurring compounds, mainly originated from glucosinolates, and xenobiotic (thyreostatic drugs) compounds, used as growth-promoting agents and performance enhancers in food-producing animals. Recently, thiouracil was detected at low levels in urine and cow milk samples and a natural origin due to ingestion of Brassicaceae-rich feed was demonstrated. Considering that the natural occurrence of both goitrin and thiouracil can be due to the same type of feeding for cattle, a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for their simultaneous determination at trace levels in milk and cheese was developed. Then, a limited survey and a study to evaluate their carry-over from milk to curd and ripened cheese were carried out. For both compounds, the limit of detection (LOD) and the limit of quantification (LOQ) were 0.07 and 0.20 mu g L-1 in milk, and 0.05 and 0.16 mu g kg(-1) in cheese; the average recovery values were above 80 %. In milk, their incidence was very high (aeyen95 %); the maximum value was 3.6 and 8.7 mu g L-1 for goitrin and thiouracil, respectively. In cheese, only thiouracil was detected at levels close to those in milk. During cheese-making, both compounds remained mainly in the whey; during ageing, goitrin content decreased quickly and it was never detected after 2 months of ripening.
外文关键词：Goitrin；Thiouracil；Milk；Cheese
作者：Terenzio Bertuzzi；Silvia Rastelli；Annalisa Mulazzi；Amedeo Pietri
作者单位：意大利天主教圣心大学
期刊名称：FOOD ANALYTICAL METHODS
期刊影响因子：2.167
出版年份：2016
出版刊次：10
点击下载：乳制品和奶酪中嚅唑烷硫酮和硫脲嘧啶的跟踪监测