The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

被引：19

作者：

Pacholczyk-Sienicka, Barbara ^{[1
]}

Ciepielowski, Grzegorz ^{[1
]}

Albrecht, Lukasz ^{[1
]}

机构：

[1] Lodz Univ Technol, Fac Chem, Inst Organ Chem, Zeromskiego 116, PL-90924 Lodz, Poland

来源：

MOLECULES | 2021年 / 26卷 / 02期

关键词：

spices adulteration; NMR spectroscopy; chemometrics; MAGNETIC-RESONANCE-SPECTROSCOPY; DIFFUSION-ORDERED SPECTROSCOPY; HIGH-RESOLUTION NMR; CAPSICUM-ANNUM L; QUANTITATIVE H-1-NMR; FOOD ADULTERATION; METABOLOMICS;

D O I：

10.3390/molecules26020382

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effects of spices are connected with their antimicrobial, anti-inflammatory and carminative properties. However, regular consumption of adulterated spices may cause fatal damage to our system because adulterants in most cases are unhealthy. For that reason, the appropriate analytical methods are necessary for quality assurance and to ensure the authenticity of spices. Spectroscopic methods are gaining interest as they are fast, require little or no sample preparation, and provide rich structural information. This review provides an overview of the application of NMR spectroscopy combined with chemometric analysis to determine the quality and adulteration of spices.

引用

页数：28

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