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使用同位素和动态置信区间来打击阿尔卑斯山面包的食品欺诈

Felix Bacher¹, Agnese Aguzzoni², Samira Chizzali¹

¹Laboratory for Flavours and Metabolites, Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy.

|June 6, 2025

概括

食品欺诈对南泰罗兰的"Regiokorn"面包等地区产品构成风险. 分析所有成分中的石同位素,而不仅仅是面粉,有助于有效地检测欺诈性伪造.

科学领域:

食品科学食品科学食品科学
分析化学是一种分析化学.
同位素比率质谱学质谱学同位素比率.

背景情况:

区域性利基产品面临着日益增加的食品欺诈风险.
南泰罗勒的"Regiokorn"面包至少需要75%的地区面粉.
验证真实性对于保持消费者信任和产品完整性至关重要.

研究的目的:

研究使用 (Sr) 同位素比率来验证"Regiokorn"面包的来源的可行性.
为了确定是否仅仅对面粉进行Sr同位素分析,就足以进行真实性测试.
开发一种可靠的方法来检测区域面包产品中的欺诈性造.

主要方法:

在四种类型的南泰罗勒面包及其个别成分 (面粉,水,盐,酵母) 中分析 (Sr) 同位素比率 (⁸⁷Sr/⁸⁶Sr).
应用混合模型来预测基于成分组成的理论Sr值.
统计错误传播以建立真实性评估的动态95%置信区间.

主要成果:

面包中的总体池受到所有成分的影响,而不仅仅是面粉.
对于"Regiokorn"面包来说,一个清晰的窗口不能仅仅基于面粉.
开发的方法,包括所有成分和统计错误传播,允许高准确度预测理论⁸⁷sr/⁸⁶sr值.

结论:

对所有面包成分的同位素分析是必要的,以准确验证真实性.
拟议的方法使得在"Regiokorn"面包中检测出欺诈性改的可能性很高.
这种方法提供了一个动态和可靠的工具,以维护区域食品的完整性.

关键词:

(87) Sr/{86) Sr 的比率谷物谷物谷物粉末面粉可以做面粉.食品原产地食品原产地食品加工食品加工食品加工

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