Advancements in IR spectroscopic approaches for the determination of fungal derived contaminations in food crops

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• 作者：David McMullin (1)
  Boris Mizaikoff (2)
  Rudolf Krska (1)
  
  1. Center for Analytical Chemistry ; Department for Agrobiotechnology ; University of Natural Resources and Applied Life Sciences Vienna ; Konrad-Lorenz-Stra脽e 20 ; 3430 ; Tulln ; Austria
  2. Institute of Analytical and Bioanalytical Chemistry ; University of Ulm ; Albert-Einstein-Allee 11 ; 89075 ; Ulm ; Germany
  
• 关键词：IR spectroscopy ; Mycotoxin contamination ; Chemometrics ; Rapid methods ; Food chain safety
• 刊名：Analytical and Bioanalytical Chemistry
• 出版年：2015
• 出版时间：January 2015
• 年：2015
• 卷：407
• 期：3
• 页码：653-660
• 全文大小：405 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Analytical Chemistry
  Food Science
  Inorganic Chemistry
  Physical Chemistry
  Monitoring, Environmental Analysis and Environmental Ecotoxicology
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1618-2650

文摘

Infrared spectroscopy is a rapid, nondestructive analytical technique that can be applied to the authentication and characterization of food samples in high throughput. In particular, near infrared spectroscopy is commonly utilized in the food quality control industry to monitor the physical attributes of numerous cereal grains for protein, carbohydrate, and lipid content. IR-based methods require little sample preparation, labor, or technical competence if multivariate data mining techniques are implemented; however, they do require extensive calibration. Economically important crops are infected by fungi that can severely reduce crop yields and quality and, in addition, produce mycotoxins. Owing to the health risks associated with mycotoxins in the food chain, regulatory limits have been set by both national and international institutions for specific mycotoxins and mycotoxin classes. This article discusses the progress and potential of IR-based methods as an alternative to existing chemical methods for the determination of fungal contamination in crops, as well as emerging spectroscopic methods.