Sudarsh Subrath, Müller-Maatsch Judith
Wageningen Food Safety Research (WFSR) Part of Wageningen University and Research, Akkermaalsbos 2, 6708 WB Wageningen, the Netherlands.
Wageningen Food Safety Research (WFSR) Part of Wageningen University and Research, Akkermaalsbos 2, 6708 WB Wageningen, the Netherlands.
Talanta. 2023 May 1;256:124195. doi: 10.1016/j.talanta.2022.124195. Epub 2022 Dec 15.
"True cinnamon" is often fraudulently replaced by other varieties for economic reasons. In the powdered form, it is not possible to distinguish the varieties visually, but they differ in their sensory profile, in particular in the aromatic compound coumarin content which has also been deemed hepatotoxic in animal models. Molecular and analytical techniques exist which can be used for authentication but are expensive, time-consuming, and destructive. As an alternative, we tested three different miniaturized spectroscopic techniques namely, ultraviolet-visible (UV-Vis), near-infrared (NIR) and fluorescence (FLUO) to authenticate cinnamon samples. Out of the three, UV-Vis and NIR were superior to FLUO. The separation with UV-Vis and FLUO could be visually identified after pre-processing the spectral data and subsequently submitting it to principal component analysis (PCA). When chemometrics were applied a correct classification rate by variety of 89%, 90% and 89% for UV-Vis, NIR, and fluorescence spectroscopy, respectively, was observed. The usage of miniaturized spectrophotometers combined with PCA and classification algorithms was found promising to authenticate cinnamon.
由于经济原因，“真肉桂”常被其他品种欺诈性地替代。呈粉末状时，无法通过视觉区分这些品种，但它们在感官特征上有所不同，尤其是在芳香化合物香豆素含量方面，在动物模型中香豆素也被认为具有肝毒性。现有的分子和分析技术可用于鉴别，但成本高、耗时且具有破坏性。作为替代方法，我们测试了三种不同的小型光谱技术，即紫外可见（UV-Vis）、近红外（NIR）和荧光（FLUO），以鉴别肉桂样品。在这三种技术中，UV-Vis和NIR优于FLUO。在对光谱数据进行预处理并随后将其提交给主成分分析（PCA）后，可以直观地识别出UV-Vis和FLUO的分离情况。应用化学计量学方法时，UV-Vis、NIR和荧光光谱法对品种的正确分类率分别为89%、90%和89%。结果发现，结合PCA和分类算法使用小型分光光度计有望鉴别肉桂。
