Chromatografia gazowa w wykrywaniu zafałszowań żywności

• Autorzy: Stój A. , Pytka M. , Wlazły A. , Sosnowska B.

Identyfikatory

DOI

10.15199/65.2015.2.6

Warianty tytułu

EN

Gas chromatography in the detection of food adulteration

• Języki publikacji: PL

Abstrakty

PL

W artykule omówiono zastosowanie chromatografii gazowej do wykrywania zafałszowań herbaty, kawy, win, soków, napojów spirytusowych, olejów, miodów, mleka, serów i mięsa. Za pomocą chromatografii gazowej oznacza się związki lotne po ekstrakcji lub związki nielotne po ekstrakcji i derywatyzacji. Związki te są wskaźnikami zafałszowań produktów żywnościowych. Obróbka danych metodami chemometrycznymi wskazuje różnice między produktami autentycznymi i zafałszowanymi.

EN

The application of gas chromatography for detection of tea, coffee, wine, juice, spirit, oil, honey, milk, cheese and meat adulterations were presented in this paper. The volatile compounds after extraction or the non-volatile compounds after extraction and derivation were determined by gas chromatography. The mentioned compounds are indicators of adulterations of food products. The data processing by chemometric methods shows the differences between the authentic and adulterated products.

Słowa kluczowe

PL

chromatografia gazowa; zafałszowania żywności; chromatografia

EN

gas chromatography; food adulterations; chromatography

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2015
• Tom: T. 69, nr 2
• Strony: 34--36
• Opis fizyczny: Bibliogr. 27 poz.

Twórcy

autor

Stój A.

• Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy, Lublin

autor

Pytka M.

• Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy, Lublin

autor

Wlazły A.

• Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy, Lublin

autor

Sosnowska B.

• Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy, Lublin

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