在食品表征中引入干点技术:红葡萄酒的案例
Ioanna Deli1, Petros S Tzimas1, Stavros Beteinakis2
1Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
Journal of chromatography. A
|June 11, 2025
概括
干点采样 (Food-DS) 为食品质量分析提供了一种更简单,更容易使用的方法. 这种技术最大限度地减少了样品的准备和后勤方面的挑战,使食品的表征更高效和更具成本效益.
科学领域:
- 分析化学 分析化学
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
背景情况:
- 食品质量分析对于社会福祉至关重要.
- 传统的采样和准备是资源密集型和复杂的.
- 在生物医学领域常见的干点微采样,提供了轻松采样和最小准备等优势.
研究的目的:
- 引入食品大宗商品的干点采样 (Food-DS).
- 使用非目标LC-HRMS开发和优化食品表征的工作流程.
- 展示食品-DS的潜力,以实现可访问和成本效益的食品分析.
主要方法:
- 开发了一个优化的工作流程,用于标准DBS卡上的体积干点采样.
- 使用非定位液体染色学-高分辨率质谱法 (LC-HRMS) 进行代谢物分析.
- 优化了提取参数和溶剂类型,以提高灵敏度和代谢物覆盖率.
主要成果:
- 成功实施和验证了使用红酒作为概念验证的食品-DS工作流.
- 证明了与传统食品分析技术可比的结果.
- 确定了用于点提取的优化参数,包括溶剂选择.
结论:
- 食品-DS为食品表征提供了一个方便且资源高效的替代方案.
- 该技术最大限度地减少了后勤限制,并简化了样品处理.
- 未经培训的用户远程采样的可能性提高了食品分析的可访问性和成本效益.
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