伪造的芝麻油中的两个味道:发现,确认和内容规律性研究
Chuan Liu1,2,3, Yan-Qiu Chen1,2,3, Hao Lin1,2,3
1Chengdu Institute of Food Inspection, Chengdu 611130, China. xqw66666@163.com.
Analytical methods : advancing methods and applications
|August 28, 2024
概括
新的方法可以准确地检测芝麻油中的伪造标记物硫和γ-nonalactone. 这项研究提供了一种可靠的方法,可以使用先进的分析技术选潜在的芝麻油欺诈行为.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 食品安全 食品安全
背景情况:
- 芝麻油改对消费者构成重大风险.
- 识别新的改标志物对于有效的监测至关重要.
- 现有的检测方法可能缺乏灵敏度或特异性.
研究的目的:
- 在芝麻油中发现和量化新的内源性风味化合物.
- 为这些标记物开发和验证敏感的分析方法.
- 评估这些标记物的潜力,以检测芝麻油改.
主要方法:
- 气色谱-质谱 (GC-MS) 用于初步发现和结构确认.
- 液体染色学-双重质谱学 (LC-MS/MS) 与直接的甲醇提取用于快速量化.
- 方法验证,包括回收和精度评估.
- 对商业芝麻油样本的分析.
主要成果:
- 硫和γ-nonalactone被确定为芝麻油中的潜在改标记物.
- 一种经过验证的LC-MS/MS方法显示出高灵敏度和高效率.
- 对31个市场样本的分析显示了这些化合物的一致水平,其中一个样本呈现出异常高的度,表明 adulteration.
结论:
- 结合GC-MS和LC-MS/MS的方法是有效的检测硫和γ-nonalactone.
- 这些已识别的风味表明,作为芝麻油质量评估和伪造选指标,它们具有前景.
- 开发的分析方法为确保芝麻油的真实性提供了有价值的工具.
相关概念视频
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