Authentication of animal fats using direct analysis in real time (DART) ionization-mass spectrometry and chemometric tools

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892757" target="_blank" >RIV/60461373:22330/11:43892757 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1021/jf200734x" target="_blank" >http://dx.doi.org/10.1021/jf200734x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/jf200734x" target="_blank" >10.1021/jf200734x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Authentication of animal fats using direct analysis in real time (DART) ionization-mass spectrometry and chemometric tools

Popis výsledku v původním jazyce

A combination of direct analysis in real time (DART) ionization coupled to time-of-flight mass spectrometry (TOFMS) and chemometrics was used for animal fat (lard and beef tallow) authentication. This novel instrumentation was employed for rapid profiling of triacylglycerols (TAGs) and polar compounds present in fat samples and their mixtures. Additionally, fat isolated from pork, beef, and pork/beef admixtures was analyzed. Mass spectral records were processed by principal component analysis (PCA) andstepwise linear discriminant analysis (LDA). DART-TOFMS profiles of TAGs were found to be more suitable for the purpose of discrimination among the examined fat types as compared to profiles of polar compounds. The LDA model developed using TAG data enabled not only reliable classification of samples representing neat fats but also detection of admixed lard and tallow at adulteration levels of 5 and 10% (w/w), respectively. The presented approach was also successfully applied to minced m

Název v anglickém jazyce

Authentication of animal fats using direct analysis in real time (DART) ionization-mass spectrometry and chemometric tools

Popis výsledku anglicky

A combination of direct analysis in real time (DART) ionization coupled to time-of-flight mass spectrometry (TOFMS) and chemometrics was used for animal fat (lard and beef tallow) authentication. This novel instrumentation was employed for rapid profiling of triacylglycerols (TAGs) and polar compounds present in fat samples and their mixtures. Additionally, fat isolated from pork, beef, and pork/beef admixtures was analyzed. Mass spectral records were processed by principal component analysis (PCA) andstepwise linear discriminant analysis (LDA). DART-TOFMS profiles of TAGs were found to be more suitable for the purpose of discrimination among the examined fat types as compared to profiles of polar compounds. The LDA model developed using TAG data enabled not only reliable classification of samples representing neat fats but also detection of admixed lard and tallow at adulteration levels of 5 and 10% (w/w), respectively. The presented approach was also successfully applied to minced m

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

—

Svazek periodika

59

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

5919-5926

Kód UT WoS článku

000291074700018

EID výsledku v databázi Scopus

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