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Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry

文献类型： 外文期刊

作者： Yang, Xiushi 1 ; Xing, Bao 2 ; Guo, Yuqing 4 ; Wang, Siyu 4 ; Guo, Huimin 5 ; Qin, Peiyou 3 ; Hou, Chunsheng 1 ; Ren, Guixing 3 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Bast Fiber Crops, Changsha 410205, Peoples R China

2.Shanxi Univ, Minist Educ, Key Lab Chem Biol & Mol Engn, Sch Life Sci, Taiyuan 030006, Peoples R China

3.Chinese Acad Agr Sci, Inst Crop Sci, Minist Agr & Rural Affairs, Key Lab Qual Evaluat & Nutr Hlth Agroprod, Beijing 100081, Peoples R China

4.Shanghai Acad Agr Sci, Biotechnol Res Inst, Shanghai 201106, Peoples R China

5.Inner Mongolia Univ, Sch Life Sci, Hohhot 010021, Peoples R China

6.Chengdu Univ, Sch Food & Biol Engn, Chengdu 610106, Peoples R China

关键词： Quinoa flour adulteration; Volatile compound; Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); Chemometric method; Food authenticity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 167 卷

页码：

收录情况： SCI

摘要： The growing consumption of quinoa flour has triggered an elevating concern about its adulteration with similar but cheaper cereals. Herein, a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) method was applied for the authentication of laboratory-made quinoa flour adulteration with wheat and rice flours. A total of 81 volatile compounds were detected from the 28 samples. Principal component analysis (PCA), cluster analysis (CA), and orthogonal partial least square discriminant analysis (OPLS-DA) were used to distinguish pure from adulterated samples. Authentic and adulterated quinoa flours using different proportions (5, 10, 20, 40, and 80%, w/w) were easily classified based on their volatile profiles. More importantly, n-hexanol, 3-methyl-1-butanol, (E)-2-hexenal, butyrolactone, 1,8-cineole, alpha-phellandrene, 2-propanone, and 2-hexanone were proposed to be volatile markers for quinoa flour authentication from the adulterants. The HS-GC-IMS based determination of volatiles was confirmed to be an effective method for adulteration detection of quinoa flour.

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