In recent years, food authentication, in terms of geographical and varietal/animal origins, is considered of primary importance at all levels of the production process. Therefore, it is clear that there is an economic...In recent years, food authentication, in terms of geographical and varietal/animal origins, is considered of primary importance at all levels of the production process. Therefore, it is clear that there is an economic basis to develop analytical methods able to certify the declared origin of food products, in order to protect consumers and honest producers from fraud and unfair competition, respectively;consequently, during recent years, several food authentication techniques have been proposed. This review attempted to present in a critical way the contribution of High Resolution Nuclear Magnetic Resonance (HR-NMR) and Isotope Ratio Mass Spectrometry (IRMS) techniques in the assessment of quality and authenticity, mainly in terms of characterization of geographical and varietal origin, of wheat and wheat products, focusing on the most important studies to this direction.展开更多
市场上橄榄油掺假现象屡禁不止,传统鉴定方法存在局限性。本研究利用元素分析仪-稳定同位素比质谱仪(elemental analyzer-isotope ratio mass spectrometer,EA-IRMS)对市场上常见的7种植物油进行氢、碳稳定同位素比值检验,并对测量结果...市场上橄榄油掺假现象屡禁不止,传统鉴定方法存在局限性。本研究利用元素分析仪-稳定同位素比质谱仪(elemental analyzer-isotope ratio mass spectrometer,EA-IRMS)对市场上常见的7种植物油进行氢、碳稳定同位素比值检验,并对测量结果进行显著性差异分析,同时分析橄榄油中氢、碳稳定同位素比值的相关性。结果表明:橄榄油中δD范围为-146.78‰~-125.30‰,δ^(13)C范围为-29.72‰~-28.59‰,与其他品类植物油中氢稳定同位素比值差异显著(P<0.05),与除葵花籽油、野山茶油外的植物油中碳稳定同位素比值差异显著(P<0.05);且橄榄油中氢、碳稳定同位素比值具有较强的相关性(Pearson’s r=0.904)。计算模拟豆油、玉米油对橄榄油掺假的情况,结果表明,氢、碳稳定同位素比结合分析最低能检测出玉米油掺假10%、豆油掺假30%以上的情况。该研究可为橄榄油的掺假鉴定提供方法参考。展开更多
文摘In recent years, food authentication, in terms of geographical and varietal/animal origins, is considered of primary importance at all levels of the production process. Therefore, it is clear that there is an economic basis to develop analytical methods able to certify the declared origin of food products, in order to protect consumers and honest producers from fraud and unfair competition, respectively;consequently, during recent years, several food authentication techniques have been proposed. This review attempted to present in a critical way the contribution of High Resolution Nuclear Magnetic Resonance (HR-NMR) and Isotope Ratio Mass Spectrometry (IRMS) techniques in the assessment of quality and authenticity, mainly in terms of characterization of geographical and varietal origin, of wheat and wheat products, focusing on the most important studies to this direction.
文摘市场上橄榄油掺假现象屡禁不止,传统鉴定方法存在局限性。本研究利用元素分析仪-稳定同位素比质谱仪(elemental analyzer-isotope ratio mass spectrometer,EA-IRMS)对市场上常见的7种植物油进行氢、碳稳定同位素比值检验,并对测量结果进行显著性差异分析,同时分析橄榄油中氢、碳稳定同位素比值的相关性。结果表明:橄榄油中δD范围为-146.78‰~-125.30‰,δ^(13)C范围为-29.72‰~-28.59‰,与其他品类植物油中氢稳定同位素比值差异显著(P<0.05),与除葵花籽油、野山茶油外的植物油中碳稳定同位素比值差异显著(P<0.05);且橄榄油中氢、碳稳定同位素比值具有较强的相关性(Pearson’s r=0.904)。计算模拟豆油、玉米油对橄榄油掺假的情况,结果表明,氢、碳稳定同位素比结合分析最低能检测出玉米油掺假10%、豆油掺假30%以上的情况。该研究可为橄榄油的掺假鉴定提供方法参考。
