Food authenticity

食品真实性

• 批准号: 36675-2007
• 负责人: Low, Nicholas
• 金额: $ 2.19万
• 依托单位: University of Saskatchewan
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2008
• 资助国家: 加拿大
• 起止时间: 2008-01-01 至 2009-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=390190
• 关键词: Food; authenticity

The adulteration of foods is not a new problem. In the early 1800's unscrupulous tea traders would treat used tea leaves with black lead in order to restore colour in order to resell the leaves as fresh. Currently, food adulteration takes many forms, including but not limited to, intentional mislabeling of geographical and botanical origins (e.g. sale of coffee grown in Mexico as originating from Columbia), product species (e.g. sale of yellowfin tuna as albacore), and debasing (the addition of less expensive ingredients). The proposed research will investigate the role of transglycosylation and acid reversion reactions on the formation of fingerprint oligosaccharides as markers for botanical and species origins of honey, and sweetener identification.

食品掺假并不是一个新问题。在19世纪初，S肆无忌惮的茶商会用黑铅处理用过的茶叶，以恢复茶叶的颜色，以便将其作为新鲜茶叶倒卖。目前，食品掺假有多种形式，包括但不限于故意对地理和植物原产地贴上错误标签(例如，出售墨西哥种植的咖啡，称其原产于哥伦比亚)、产品种类(例如，将黄鳍金枪鱼作为长鳍金枪鱼出售)和贬低(添加较便宜的配料)。这项拟议的研究将调查转糖基化和酸逆转反应在指纹低聚糖形成中的作用，作为蜂蜜的植物学和物种起源的标记，以及甜味剂的鉴定。