Rapid analysis of food raw materials adulteration using laser direct infrared spectroscopy and imaging
Rapid analysis of food raw materials adulteration using laser direct infrared spectroscopy and imaging
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DOI：
10.1016/j.foodcont.2020.107114
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发表时间：
2020-07-01
期刊：
影响因子：
6
通讯作者：
Cavin, Christophe
中科院分区：
文献类型：
--
作者：
da Costa Filho, Paulo Augusto;Cobuccio, Leonardo;Cavin, Christophe
本研究的目的是评估应用激光直接红外（LSDs）成像系统作为一种快速筛查技术的检测，识别和半定量的食品成分中的掺假。将45个脱脂奶粉样品、31个大豆分离蛋白样品、35个鸡肉粉样品、32个豌豆分离蛋白样品和6个小麦粉样品干混，掺入浓度为1.0-15.0%（w/w）的富氮化合物和填充剂。此外，10个样品的脱脂奶粉与食品掺假物在5.0%和10.0%（w/w）的湿混合，以检查在不同的欺诈过程中应用时的性能。本研究的结果表明，LIFE可以作为一种快速的非靶向筛选方法，不依赖于掺杂物，用于检测、鉴定和半定量干混样品中的食品掺杂物。在大多数样品中，该技术准确地识别了干混样品中存在的所有富氮化合物和填充剂。此外，该技术对掺杂1%的样品的灵敏度为82%，对掺杂>= 5%的样品的灵敏度为92%至100%。另一方面，由于中红外技术的灵敏度可能不足以检测溶解或隐藏在颗粒中的掺假物，因此检测和鉴定湿混合过程制备的样品中的食品掺假物比干混合样品更具挑战性。
The objective of this study was to assess the application of the Laser Direct Infrared (LDIR) imaging system as a rapid screening technology for detection, identification, and semi-quantitation of adulterants in food ingredients. Forty-five samples of skimmed milk powder, thirty-one samples of soy protein isolate, thirty-five samples of chicken meat powder, thirty-two samples of pea protein isolate and six samples of wheat flour were dry blended adulterated with nitrogen-rich compounds and bulking agents at concentrations of 1.0-15.0% (w/w). In addition, ten samples of skimmed milk powder were wet blended with food adulterants at 5.0% and 10.0% (w/w) to check the LDIR performance when different fraudulent processes are applied. The results from this study shows that LDIR can be used as a rapid untargeted screening method that are independent of adulterants to detect, identify and semi-quantify food adulterants in dry blended samples. In most samples, the technology accurately identified all nitrogen-rich compounds and bulking agents present in the dry blended samples. In addition, the technology shows sensitivity of 82% for samples adulterated at 1% and sensitivity from 92% to 100% for samples adulterated at >= 5% economic adulteration. On the other hand, the detection and identification of food adulterants in samples prepared by wet blending process was more challenging than dry blended samples because mid-infrared technology may not be sensitive enough to detect adulterants if they are dissolved or if hidden within the particles.