Chromatografia gazowa w wykrywaniu zafałszowań żywności

• Autorzy: Stoj A. , Pytka M. , Wlazly A. , Sosnowska B.

Warianty tytułu

EN

Gas chromatography in the detection of food adulteration

• Języki publikacji: PL

Abstrakty

PL

W artykule omówiono zastosowanie chromatografii gazowej do wykrywania zafałszowali 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; zafalszowania zywnosci; zwiazki lotne; zwiazki nielotne; produkty spozywcze

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2015
• Tom: 69
• Numer: 02
• Opis fizyczny: s.34-36,bibliogr.

Twórcy

autor

Stoj A.

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

autor

Pytka M.

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

autor

Wlazly A.

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

autor

Sosnowska B.

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

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