Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany.
Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
J Agric Food Chem. 2020 Dec 9;68(49):14364-14373. doi: 10.1021/acs.jafc.0c01999. Epub 2020 Jun 15.
The addition of cheap and also readily available raw materials, such as peanut powder, to visually and chemically similar matrices is a common problem in the food industry. When peanuts are used as an adulterant, there is an additional risk of potential health hazard to consumers as a result of allergy-induced anaphylaxis. In this study, different series of peanut admixtures to visually similar food products, such as powdered hazelnuts, almonds, and walnuts, were prepared and analyzed by H nuclear magnetic resonance (NMR) spectroscopy. For identification, an isolated signal at 3.05 ppm in the H NMR spectrum of polar peanut extract was used as an indicator of peanut adulteration. The chemical marker was identified as (2,4)--methyl-4-hydroxy-l-proline by resynthesis of the compound and used as an internal standard. The signal-to-noise ratio and the integral of the signal of the marker can both be used to detect peanut impurities. Overall, an approximate limit of detection of 4% admixtures of peanut in various food products was determined using a 400 MHz spectrometer. With regard to food fraud, we present a viable screening method for detection of economic-relevant peanut adulteration.
将廉价且易于获得的原料（如花生粉）添加到外观和化学成分相似的基质中，是食品工业中常见的问题。当花生被用作掺杂物时，由于过敏引起的过敏反应，消费者可能会面临额外的健康风险。在这项研究中，我们制备了不同系列的花生掺杂物，分别添加到外观相似的食品中，如榛子粉、杏仁粉和核桃粉，并通过 H 核磁共振（NMR）光谱进行了分析。为了进行鉴定，我们在极性花生提取物的 H NMR 光谱中使用 3.05 ppm 处的孤立信号作为花生掺杂物的指示物。该化学标记物通过化合物的重新合成被鉴定为（2,4）-甲基-4-羟基-L-脯氨酸，并被用作内标。该标记物的信噪比和积分都可用于检测花生杂质。总体而言，使用 400 MHz 光谱仪确定了在各种食品中约 4%的花生掺杂物的近似检测限。关于食品欺诈，我们提出了一种可行的筛选方法，用于检测经济相关的花生掺杂物。
