Through-container, extremely low concentration detection of multiple chemical markers of counterfeit alcohol using a handheld SORS device.
Through-container, extremely low concentration detection of multiple chemical markers of counterfeit alcohol using a handheld SORS device.
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DOI：
10.1038/s41598-017-12263-0
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发表时间：
2017-09-21
影响因子：
4.6
通讯作者：
Goodacre R
中科院分区：
文献类型：
--
作者：
Ellis DI;Eccles R;Xu Y;Griffen J;Muhamadali H;Matousek P;Goodall I;Goodacre R
重大食品掺假事件发生的频率令人震惊，而且是偶发性的，最近的事件涉及巴西21家生产商向其他60个国家供应的肉类掺假，加强了这一观点。食品欺诈和假冒涉及所有类型的食品、饲料、饮料和包装，可能对健康造成严重影响，并产生重大的经济和社会影响。在酒精饮料行业，造假者经常“回收”使用过的真包装，或者使用质量好的仿制品。为了证明可疑产品是非真实的，理想情况下需要在包装中对复杂的化学成分进行准确，灵敏的分析。这一目标尚未实现。在这里，我们首次在食品或饮料产品中开发了手持式空间偏移拉曼光谱（SORS），并展示了快速原位通过容器分析的潜力;实现了对多种化学标记物的明确检测，这些化学标记物用于苏格兰威士忌和其他烈酒饮料的掺假和假冒。我们证明，它是可能的，以极低的浓度检测共10变性剂/添加剂，而不与样品的任何接触;区分和多个知名的苏格兰威士忌品牌内，并检测甲醇浓度远低于最大人类可耐受水平。
Major food adulteration incidents occur with alarming frequency and are episodic, with the latest incident, involving the adulteration of meat from 21 producers in Brazil supplied to 60 other countries, reinforcing this view. Food fraud and counterfeiting involves all types of foods, feed, beverages, and packaging, with the potential for serious health, as well as significant economic and social impacts. In the spirit drinks sector, counterfeiters often ‘recycle’ used genuine packaging, or employ good quality simulants. To prove that suspect products are non-authentic ideally requires accurate, sensitive, analysis of the complex chemical composition while still in its packaging. This has yet to be achieved. Here, we have developed handheld spatially offset Raman spectroscopy (SORS) for the first time in a food or beverage product, and demonstrate the potential for rapid in situ through-container analysis; achieving unequivocal detection of multiple chemical markers known for their use in the adulteration and counterfeiting of Scotch whisky, and other spirit drinks. We demonstrate that it is possible to detect a total of 10 denaturants/additives in extremely low concentrations without any contact with the sample; discriminate between and within multiple well-known Scotch whisky brands, and detect methanol concentrations well below the maximum human tolerable level.
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DOI：
10.1007/s002170050111
发表时间：
1997-01-01
期刊：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
影响因子：
--
作者：
BauerChristoph, C;Wachter, H;Adam, L
通讯作者：
Adam, L
DOI：
10.1016/j.jpba.2012.11.046
发表时间：
2013-03-25
影响因子：
3.4
作者：
Bloomfield, Matthew;Andrews, Darren;Matousek, Pavel
通讯作者：
Matousek, Pavel
影响因子：
9.9
作者：
Ellis, David I.;Muhamadali, Howbeer;Goodacre, Royston
通讯作者：
Goodacre, Royston
影响因子：
8.8
作者：
Fotakis, Charalambos;Zervou, Maria
通讯作者：
Zervou, Maria
影响因子：
2.6
作者：
Aylott, R. I.;MacKenzie, W. M.
通讯作者：
MacKenzie, W. M.