您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

A review of recent compound-specific isotope analysis studies applied to food authentication

文献类型： 外文期刊

作者： Liu, Hongyan 1 ; Nie, Jing 2 ; Liu, Yi 1 ; Wadood, Syed Abdul 2 ; Rogers, Karyne M. 2 ; Yuan, Yuwei 2 ; Gan, Ren-You 4 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

3.GNS Sci, Natl Isotope Ctr, Lower Hutt 5040, New Zealand

4.ASTAR, Singapore Inst Food & Biotechnol Innovat SIFBI, 31 Biopolis Way, Singapore 138669, Singapore

关键词： Stable isotopes; Adulteration; Geographical origin; Organic authentication; Chemometrics; CSIA

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 415 卷

页码：

收录情况： SCI

摘要： Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA delta 13C values are widely used to verify geographical origin, organic production, and adulteration. The delta 15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while delta 2H and delta 18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台