对食品中安托西亚宁的定量和局部分析进行了审查
Jorge A Custodio-Mendoza1, Havva Aktaş1, Magdalena Zalewska1
1Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, Poland.
Molecules (Basel, Switzerland)
|April 27, 2024
概括
本综述比较了用于检测食品中安东氨酸的分析方法. 像HPLC这样的定量技术提供了精确性,但破坏了样品,而像NIR这样的局部方法可以进行快速,非破坏性的质量控制分析.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 营养科学 营养科学
背景情况:
- 安西,充满活力的植物颜料,是具有显著健康益处的黄类.
- 由于它们的颜色和营养价值,它们在食品工业中起着至关重要的作用.
- 准确检测和量化食品中的安东素对于质量控制和研究至关重要.
研究的目的:
- 审查和比较用于食品矩阵中检测和定量安东的分析方法.
- 评估量化和局部分析技术的优点和局限性.
- 提供对未来研究方向的洞察力,以改进安托素分析.
主要方法:
- 对包括高性能液体染色学 (HPLC) 和质谱学 (MS) 在内的定量分析技术的审查.
- 审查局部分析技术,如近红外光谱 (NIR) 和高光谱成像.
- 对样本破坏与非破坏方法的比较分析.
主要成果:
- 定量方法 (HPLC,MS) 提供了精确的个体抗生素概况,但具有破坏性.
- 局部方法 (NIR,高光谱成像) 提供快速的,现场的,适合质量控制的非破坏性分析.
- 超高性能液态染色学 (UHPLC) 的进步提高了速度和分辨率.
结论:
- 定量方法和局部方法在食品中对安托素分析具有明显的优势.
- 当地技术对于高效的现场食品质量评估越来越重要.
- 需要进一步的研究来提高这两种分析方法的功能和应用.
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