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通过多分析方法确定沙夫兰的质量

Andrea Bergomi¹, Valeria Comite¹, Laura Santagostini¹

¹Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milano, Italy.

Foods (Basel, Switzerland)

|July 11, 2023

概括

目前的ISO 3632标准对香的质量评估有局限性. 使用UV-Vis,ATR-FTIR,SEM-EDX和ICP-OES的新多分析方法可以更全面地评估香料质量.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
频谱学是一种光谱学.

背景情况:

目前使用ISO 3632标准来评估香的质量,该标准采用UV-Vis光谱光度计.
这一标准将番茄分为三个商业等级.
然而,ISO方法有记录的弱点和局限性.

研究的目的:

提出和验证一种新的多分析方法来确定沙夫兰的质量.
为了解决现有ISO 3632标准的局限性.
探索先进的分析技术的有效性,以进行全面的沙夫兰分析.

主要方法:

紫外线可见光谱学 (UV-Vis) 的使用
减弱的总反射率里埃变换红外光谱学 (ATR-FTIR)
扫描电子显微镜与能量分散式X射线光谱学 (SEM-EDX) 相结合.
感应合的等离子体光学发射光谱学 (ICP-OES)

主要成果:

基于ISO 3632的商业分级并不总是与其他技术的结果一致.
SEM-EDX和ICP-OES有效地确定了元素组成和金属含量.
这些新技术为更准确的质量评估提供了关键参数.

结论:

与ISO 3632标准相比,建议的多分析方法提供了更强大的沙夫兰质量评估.
SEM-EDX和ICP-OES是评估沙夫兰元素组成和金属污染的宝贵补充.
这项研究强调了需要更新沙夫兰质量控制的方法.

关键词:

在ATR-FTIR中使用.在ICP-OESES中.这就是SEM-EDXX.紫外线对紫外线的光谱学.食品质量食品质量食品质量沙夫兰是什么意思?沙夫兰是什么意思

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