Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, SP, Brazil.
Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, SP, Brazil.
Food Res Int. 2018 Jun;108:498-504. doi: 10.1016/j.foodres.2018.03.079. Epub 2018 Mar 31.
Milk is an extremely complex food, capable of providing essential nutrients as well as being an important source of energy, and high-quality proteins and fats. Due to advances in technology, and to meet the increasing demand, production costs have increased, turning milk into a target of adulterations. Routine methods usually applied to certify the quality of the milk are restricted to microbiological tests, and assays that attest the nutritional composition within the expected values. However, potentially harmful byproducts generated by adulterating substances in general are not detected through these methodologies. In this contribution, we simulated the adulteration of freshly produced milk samples with four adulterants whose use already had reported for extended shelf life: formaldehyde, hydrogen peroxide, sodium hydroxide, and sodium hypochlorite. These samples were submitted to direct-infusion high-resolution mass spectrometry analysis and multivariate statistical analysis. This approach allows the characterization of a series of molecules modified by the adulterants, what demonstrates how these species affect the nutritious characteristics of this product.
牛奶是一种极其复杂的食物，既能提供必需的营养物质，又是能量、高质量蛋白质和脂肪的重要来源。由于技术的进步，为了满足不断增长的需求，生产成本增加，使得牛奶成为掺假的目标。通常用于认证牛奶质量的常规方法仅限于微生物测试和证明营养成分在预期值内的测定。然而，这些方法学并不能检测到一般掺杂物产生的潜在有害副产物。在本研究中，我们模拟了四种已被报道用于延长保质期的掺杂物（甲醛、过氧化氢、氢氧化钠和次氯酸钠）对新鲜生产的牛奶样品的掺假。这些样品被提交进行直接注入高分辨率质谱分析和多变量统计分析。这种方法可以对一系列被掺杂物修饰的分子进行特征描述，证明了这些物质如何影响该产品的营养特性。
