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Food Analysis Using HPLC, Theresa Claudine Ak Harrykirk (77001), Erika…
Food Analysis Using HPLC
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Quality & Authentication
Quality
• Quality is often associated by the consumers with authenticity, meant as the adherence of the producer; to a defined production system; to the use of particular ingredients; or to the preparation of the food in a certain region.
Quality multi-parametric function: chemical, physical, microbiological, sensorial and technological characteristic of a food.
HPLC-MS have become methods of choice for molecular characterization of complex systems due to its sensitivity and specificity.
Branding schemes by EU: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG).
Authentication
Authenticity, related to the definition of PDO (Protected Denomination of Origin) or IGP (Protected Geographical Indication), can also be assessed using HPLC–MS techniques
Chemical/ biochemical/organoleptic role of these biomarker compounds; the significance and metabolic fate of the respective molecular species should also be known
2008 health scare in China: powdered milk, new methods have proliferated for analysis of melamine and its metabolites (ammeline, ammelide and cyanuric acid) in infant formulations, meat, animal feed, milk and other processed products
Case of adulteration: the presence of harmful colorants in food. HPLC–MS is the preferentially used method for identifying Sudan dyes in food matrices. Sudan I–IV dyes are a family of lipophilic azo dyes, which are extensively used in industrial and scientific applications but are banned as food colorants, due to their carcinogenicity. These are usually found at the low mg/kg level, which typically requires a pre-concentration step prior to analysis
Adulteration of wine: falsification of the origin; illegal mixing of different wine cultivars; coloring or flavoring wines by fruit (e.g. elderberry) extracts; addition of sugar where forbidden) can be detected by HPLC–MS analysis, like using anthocyanin profiles
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Reference: Di Stefano, V., Avellone, G., Bongiorno, D., Cunsolo, V., Muccilli, V., Sforza, S., Dossena, A., Drahos, L., & Vékey, K. (2012). Applications of liquid chromatography-mass spectrometry for food analysis. In Journal of Chromatography A (Vol. 1259, pp. 74-85). Elsevier B.V. https://doi.org/10.1016/j.chroma.2012.04.023