Classification and authentication of spices and aromatic herbs by means of HPLC-UV and chemometrics  

作　　者：Josep Pages-Rebull Clara Perez-Rafols Nuria Serrano Manel del Valle Jose Manuel Diaz-Cruz 

机构地区：[1]Department of Chemical Engineering and Analytical Chemistry,Universitat de Barcelona(UB),Martii Franques 1-11,08028,Barcelona,Spain [2]Water Research Institute(IdRA),University of Barcelona(UB),Martii Franques 1-11,08028,Barcelona,Spain [3]Sensors&Biosensors Group,Department of Chemistry,Universitat Autonoma de Barcelona(UAB),Edifici Cn,08193,Bellaterra,Spain

出　　处：《Food Bioscience》2023年第2期515-521,共7页食品生物科学（英文）

基　　金：This work is supported by PID2019-107102RB-C21 and PID2019-107102RB-C22 funded by MCIN/AEI/10.13039/501100011033 and the Generalitat of Catalunya(Project 2017SGR311)。

摘　　要：Recent increase in the adulteration of spices and aromatic herbs in food industry constitutes a problem that requires exhaustive quality control.As every spice has a different composition with characteristic biomarkers,chromatographic profiles are especially valuable to authenticate these products.Thus,in this work a new high performance liquid chromatography(HPLC)method with UV-vis detection was developed for the characterization,identification and authentication of cinnamon,oregano,thyme,sesame,bay leaf,clove,cumin,and vanilla.Chromatographic separation was optimized based on the separation of six characteristic biomarkers(sesamol,eugenol,thymol,carvacrol,salicylaldehyde and vainillin)and was performed using a C18 reversed-phase column under a 35 min gradient elution based on 0.1%(v/v)formic aqueous solution and methanol by means of UV-Vis detection at 280 nm.87 samples,purchased in local supermarkets,were analyzed and the obtained profiles were processed by chemometric techniques.First,data treatment was evaluated by principal component analysis(PCA);next soft independent modelling by class analogy(SIMCA)and partial least squares discriminant analysis(PLS-DA)were carried out in order to verify if classification according to their biomarkers was possible.The study concluded that PLS-DA(0.14-0.75%global error)classifies better the types of spice or aromatic herb than SIMCA(0.82-3.67%global error).

关 键 词：SPICES HERBS Food authentication Liquid chromatography CHEMOMETRICS 

分 类 号：TS201[轻工技术与工程—食品科学]