核磁共振如何促进食品认证：当前趋势和前景

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-08-01 DOI:10.1016/j.cofs.2024.101200

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引用次数: 0

摘要

由于公众对食品质量和安全的认识不断提高，确保食品的真实性一直是所有食品供应链关注的一个重要问题。核磁共振（NMR）分析和代谢组学领域的最新进展为食品鉴定带来了巨大机遇。因此，食品代谢组学为获取与食品成分相关的详细信息提供了巨大的机遇。核磁共振分析可在单次实验中全面监测食品中数百种代谢物的分子特征，具有很高的可重复性和准确性。在本综述中，总结了 2019-2024 年文献中描述的核磁共振在食品鉴定中的主要应用，重点介绍了食品代谢组学、其他分析平台等补充工具以及化学计量学模型。

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How nuclear magnetic resonance contributes to food authentication: current trends and perspectives

Ensuring food authenticity has been a significant concern for all the food supply chain due to the increasing public awareness regarding food quality and safety. Recent advancement in nuclear magnetic resonance (NMR) analysis and metabolome field represents great opportunities for food authentication. Hence, food metabolomics offers enormous opportunities to obtain detailed information that can be correlated to the composition of foods. NMR analysis allows the comprehensive monitoring of the molecular profile of hundreds of metabolites in foods in a single experiment, with high repeatability and accuracy. In this review, the key applications of NMR in food authentication, described in the literature in the 2019–2024 period, are summarized, with emphasis on food metabolomics, complementary tools such as other analytical platforms, and chemometric models.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.