Identification of Adulteration in Jiang-Flavor Chinese Spirits with Edible Alcohol Based on UPLC-Q-TOF/MS Combined with Metabolomics

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-09-05 DOI:10.1007/s12161-024-02664-z

Zumao Peng, Xi Chen, Jian Zhang, Xiaodong Peng, Tianshun Cao, Feilong Shao, Yiqian Ma, Qi Wang, Qian Zhang, Yuanyu Lu

{"title":"Identification of Adulteration in Jiang-Flavor Chinese Spirits with Edible Alcohol Based on UPLC-Q-TOF/MS Combined with Metabolomics","authors":"Zumao Peng, Xi Chen, Jian Zhang, Xiaodong Peng, Tianshun Cao, Feilong Shao, Yiqian Ma, Qi Wang, Qian Zhang, Yuanyu Lu","doi":"10.1007/s12161-024-02664-z","DOIUrl":null,"url":null,"abstract":"<div><p>To combat the fraudulent practice of adulterating Jiang-flavor Chinese spirits with edible alcohol, this study proposes the use of UPLC-Q-TOF/MS combined with metabolomics (ultra-performance liquid chromatography with time-of-flight high-resolution mass spectrometry) analysis to investigate the differential components between authentic Jiang-flavor Chinese spirits and those adulterated with edible alcohol. A total of 175 compounds were identified in both authentic and adulterated samples, of which 74 compounds showed significant differences (<i>p</i> < 0.01, fold change > 5), including acids, esters, aldehydes, ketones, alcohols, and heterocyclic compounds. OPLS-DA analysis revealed a clear distinction between authentic Jiang-flavor Chinese spirits and those adulterated with edible alcohol, with Q2 and R2Y values both above 0.9 and greater than 0.5, indicating that the model is stable and reliable for the identification of adulteration in Jiang-flavor Chinese spirits.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1511 - 1522"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02664-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

To combat the fraudulent practice of adulterating Jiang-flavor Chinese spirits with edible alcohol, this study proposes the use of UPLC-Q-TOF/MS combined with metabolomics (ultra-performance liquid chromatography with time-of-flight high-resolution mass spectrometry) analysis to investigate the differential components between authentic Jiang-flavor Chinese spirits and those adulterated with edible alcohol. A total of 175 compounds were identified in both authentic and adulterated samples, of which 74 compounds showed significant differences (p < 0.01, fold change > 5), including acids, esters, aldehydes, ketones, alcohols, and heterocyclic compounds. OPLS-DA analysis revealed a clear distinction between authentic Jiang-flavor Chinese spirits and those adulterated with edible alcohol, with Q2 and R2Y values both above 0.9 and greater than 0.5, indicating that the model is stable and reliable for the identification of adulteration in Jiang-flavor Chinese spirits.

Abstract Image

查看原文本刊更多论文

基于UPLC-Q-TOF/MS与代谢组学的江鲜白酒食用酒精掺假鉴定

为打击在江鲜酒中掺入食用酒精的欺诈行为，本研究采用UPLC-Q-TOF/MS结合代谢组学（超高效液相色谱-飞行时间高分辨质谱）分析方法研究了正宗江鲜酒与掺入食用酒精的江鲜酒之间的差异成分。在正宗和掺假样品中共鉴定出175种化合物，其中74种化合物有显著差异（p < 0.01，折合变化> 5），包括酸类、酯类、醛类、酮类、醇类和杂环化合物。OPLS-DA分析表明，正宗江味白酒与掺杂食用酒精的江味白酒有明显的区别，Q2和R2Y值均大于0.9和0.5，表明该模型在鉴别江味白酒掺假方面是稳定可靠的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.