Rapid analysis technologies with chemometrics for food authenticity field: A review

文献类型： 外文期刊

第一作者： Zhang, Zixuan

作者： Zhang, Zixuan;Bai, Lu;Liang, Kehong;Zhang, Zixuan;Li, Yalan;Zhao, Shanshan;Qie, Mengjie;Zhao, Yan;Gao, Zhiwei

作者机构：

关键词： Authenticity; Spectroscopic; Ambient ionization mass spectrometry; Electronic sensors; DNA -based technology

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）

ISSN：

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.

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