Zumao Peng, Xi Chen, Jian Zhang, Xiaodong Peng, Tianshun Cao, Feilong Shao, Yiqian Ma, Qi Wang, Qian Zhang, Yuanyu Lu
{"title":"基于UPLC-Q-TOF/MS与代谢组学的江鲜白酒食用酒精掺假鉴定","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":"{\"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}","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}
Identification of Adulteration in Jiang-Flavor Chinese Spirits with Edible Alcohol Based on UPLC-Q-TOF/MS Combined with Metabolomics
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.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
