In recent years, food authentication, in terms of geographical and varietal/animal origins, is considered of primary importance at all levels of the production process. Therefore, it is clear that there is an economic...In recent years, food authentication, in terms of geographical and varietal/animal origins, is considered of primary importance at all levels of the production process. Therefore, it is clear that there is an economic basis to develop analytical methods able to certify the declared origin of food products, in order to protect consumers and honest producers from fraud and unfair competition, respectively;consequently, during recent years, several food authentication techniques have been proposed. This review attempted to present in a critical way the contribution of High Resolution Nuclear Magnetic Resonance (HR-NMR) and Isotope Ratio Mass Spectrometry (IRMS) techniques in the assessment of quality and authenticity, mainly in terms of characterization of geographical and varietal origin, of wheat and wheat products, focusing on the most important studies to this direction.展开更多
稳定同位素质谱法(Stable Isotope Ratio Mass Spectrometry,IRMS)是一种质谱技术,专注于测量样品(如食品)中的碳、氮和氢等元素的稳定同位素比率。通过分析食品样品中特定元素的稳定同位素组成,IRMS能够追踪食品的来源并验证其真实性...稳定同位素质谱法(Stable Isotope Ratio Mass Spectrometry,IRMS)是一种质谱技术,专注于测量样品(如食品)中的碳、氮和氢等元素的稳定同位素比率。通过分析食品样品中特定元素的稳定同位素组成,IRMS能够追踪食品的来源并验证其真实性。本文通过介绍稳定同位素质谱技术的原理、技术分类,并分析其在食品掺假检测和产品溯源中的应用,旨在为检验人员和监管部门提供技术指导和理论支持。展开更多
An improved rotating microchannel(IRM) separator was further explored in the intensification for demulsification and separation process. Oil-in-water(O/W) emulsion system of 2-ethylhexyl phosphoric acid-2-ethylhexyl e...An improved rotating microchannel(IRM) separator was further explored in the intensification for demulsification and separation process. Oil-in-water(O/W) emulsion system of 2-ethylhexyl phosphoric acid-2-ethylhexyl ester(P507)–water without emulsifier was employed to evaluate the performance of the new equipment. In this experiment, the influence on demulsification separation process was explored by changing the geometrical structure and channel height of the microchannel and combining the liquid–liquid two-phase flow pattern, and the correlation general graph between demulsification efficiency and dimensionless parameters was established. The total demulsification effect of the IRM and the separation capacity of the clear organic phase recovered from demulsification are significantly improved. In addition, the liquid–liquid two-phase flow pattern of the clear organic phase after demulsification and the remaining emulsion in the IRM are observed and recorded by high-speed photography. The separation ability of organic phase from the upper outlet can be significantly improved when the total demulsification rate of IRM is up to 90%. There are 3 types and 6 kinds of flow patterns observed. The results demonstrated that the suitable demulsification performance is obtained when the liquid–liquid two-phase inside the IRM is in a parallel pattern. Finally, the relation map between total demulsification efficiency and the universal flow is drawn, which provides a basis for the accurate control of the IRM device.展开更多
文摘In recent years, food authentication, in terms of geographical and varietal/animal origins, is considered of primary importance at all levels of the production process. Therefore, it is clear that there is an economic basis to develop analytical methods able to certify the declared origin of food products, in order to protect consumers and honest producers from fraud and unfair competition, respectively;consequently, during recent years, several food authentication techniques have been proposed. This review attempted to present in a critical way the contribution of High Resolution Nuclear Magnetic Resonance (HR-NMR) and Isotope Ratio Mass Spectrometry (IRMS) techniques in the assessment of quality and authenticity, mainly in terms of characterization of geographical and varietal origin, of wheat and wheat products, focusing on the most important studies to this direction.
文摘稳定同位素质谱法(Stable Isotope Ratio Mass Spectrometry,IRMS)是一种质谱技术,专注于测量样品(如食品)中的碳、氮和氢等元素的稳定同位素比率。通过分析食品样品中特定元素的稳定同位素组成,IRMS能够追踪食品的来源并验证其真实性。本文通过介绍稳定同位素质谱技术的原理、技术分类,并分析其在食品掺假检测和产品溯源中的应用,旨在为检验人员和监管部门提供技术指导和理论支持。
文摘An improved rotating microchannel(IRM) separator was further explored in the intensification for demulsification and separation process. Oil-in-water(O/W) emulsion system of 2-ethylhexyl phosphoric acid-2-ethylhexyl ester(P507)–water without emulsifier was employed to evaluate the performance of the new equipment. In this experiment, the influence on demulsification separation process was explored by changing the geometrical structure and channel height of the microchannel and combining the liquid–liquid two-phase flow pattern, and the correlation general graph between demulsification efficiency and dimensionless parameters was established. The total demulsification effect of the IRM and the separation capacity of the clear organic phase recovered from demulsification are significantly improved. In addition, the liquid–liquid two-phase flow pattern of the clear organic phase after demulsification and the remaining emulsion in the IRM are observed and recorded by high-speed photography. The separation ability of organic phase from the upper outlet can be significantly improved when the total demulsification rate of IRM is up to 90%. There are 3 types and 6 kinds of flow patterns observed. The results demonstrated that the suitable demulsification performance is obtained when the liquid–liquid two-phase inside the IRM is in a parallel pattern. Finally, the relation map between total demulsification efficiency and the universal flow is drawn, which provides a basis for the accurate control of the IRM device.
