液相色谱质谱技术在食品掺假中的应用

Application of liquid chromatography-mass spectrometry in food adulteration

食品欺诈是食品安全风险防控领域中的重要方面,其中食品掺假作为食品欺诈的一种类型,因其掺假物的种类性质、方式等不同往往可能带来或者引入食品安全问题。针对全球性食品掺假行为,本文综述了近年来液相色谱-质谱联用技术用于解决肉制品、牛奶、食用植物油、蜂蜜4类食品掺假问题,总结了该4类食品的主要掺假行为,其中肉制品掺假分为地理来源改变、肉种类替代、添加剂非法使用、过敏原引入、病死畜禽肉;乳制品掺假主要有奶源产地改变、不同动物奶、添加富氮化合物、添加剂违规;植物油掺假主要有油种类混合、掺入不可食用油、植物油产地改变、添加工业染料;蜂蜜常见的掺假方式有蜂蜜产地、植物源、添加糖浆。对液相色谱-质谱鉴别食品真伪的前处理方法(液液萃取、固相萃取)也进行了总结,以期为液相色谱-质谱联用技术在食品真实性技术鉴别应用提供有益参考。

Food fraud is an important aspect in the field–of food safety risk prevention and control. Food adulteration is a type of food fraud, which may bring or introduce food safety problems due to the nature and manner of adulterated products. In view of the global food adulteration behavior, this paper reviewed the application of liquid chromatography-mass spectrometry in solving the adulteration problems of meat products, dairy milk, edible vegetable oil, and honey in this article as well as summarized the existing adulteration of these 4 kinds of food. Adulteration of meat products could be divided into geographical origin change, meat substitution, illegal use of additives, addition of allergens, use of death livestock and poultry. Adulteration of dairy products mainly included origin change of milk, types of milk, addition of nitrogen-rich compounds, and additives. Adulteration of vegetable oils mainly included oil blending, incorporation of non-edible oils, origin change of vegetable oils, and addition of industrial dyes. Common adulteration of honey were different habitats, nectar source, and adding syrup. The pretreatment methods(liquid-liquid extraction, solid-phase extraction) for identifying the authenticity of food by liquid chromatography-mass spectrometry were summarized, in order to provide a useful reference for the identification and application of food authenticity technology by liquid chromatography-mass spectrometry.