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按食品类别检测食品欺诈和掺假的现代分析方法。

Modern analytical methods for the detection of food fraud and adulteration by food category.

作者信息

Hong Eunyoung, Lee Sang Yoo, Jeong Jae Yun, Park Jung Min, Kim Byung Hee, Kwon Kisung, Chun Hyang Sook

机构信息

Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea.

Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea.

出版信息

J Sci Food Agric. 2017 Sep;97(12):3877-3896. doi: 10.1002/jsfa.8364. Epub 2017 May 24.

DOI:10.1002/jsfa.8364
PMID:28397254
Abstract

This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.

摘要

本综述提供了有关用于识别六大最易掺假食品类别中食品掺假的分析方法的最新信息

动物源性食品和海鲜、油脂、饮料、香料和甜食(如蜂蜜)、谷物类食品以及其他食品(有机食品和膳食补充剂)。用于识别这六类食品掺假的分析技术(包括传统技术和新兴技术)涉及感官、物理化学、基于DNA、色谱和光谱方法,并已与化学计量学相结合,使这些技术在分析多种食品时更加便捷有效。尽管最近取得了进展,但仍需要有足够灵敏且广泛适用的方法来涵盖食品掺假的各个方面。© 2017化学工业协会。

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