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Imprint
Food authentication by Food-Fingerprinting with NMR spectroscopy and other spectroscopic techniques
Project
Project code: BfR-SiN-08-1322-427
Contract period: 01.04.2009
- 31.12.2011
Purpose of research: Applied research
The aim of this proposal is to develop a strategy for food authenticity control based on nuclear magnetic resonance (NMR) and FT-IR fingerprint methods. These methods provide various information about food composition due to the simultaneous detection of all nuclei (1H or 13C) in NMR spectroscopy and all bonds between nuclei in FT-IR spectroscopy. Es-pecially the detection of changes in food composition particularly with regard to the addition of exogenous compounds appears to be easily possible. These methods enable the fast and comprehensive screening of food for authenticity control with huge potential compared to classical analytical procedures, which are normally much more selective. All in all these techniques are valuable tools for food monitoring in the official control and support the early identification of harmful food adulterations. The findings of the work should be the basis for the conception of a broader research project.So far the research on the development of a NMR-based Fingerprint strategy shows that the performance of the multivariate statistical analysis depends critically on the quality of the raw data. The separation of the data into different classes is quite often driven by this instrumental variance (e.g sample preparation, experiment, data processing) so that the influence of a fraudulent adulteration is masked. Therefore it is necessary to develop an optimizeddata processing strategy so that the different spectra show a comparable quality (e.g phase correction of peaks, baseline correction etc.).The applicability of these new methods will be tested on simple model systems (methanol in wine,mineral oil in vegetable oil, solvent in milk).Up to now the measurements have shown that NMR spectroscopy can not be used as an universal screening method. Some food matrixes like milk show strong matrix effects so that signals of the adulterant could not be observed.
Section overview
Subjects
- Food Chemistry
