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Using chemical and DNA marker analysis to authenticate a high-value food, manuka honey
npj Science of Food ( IF 6.4 ) Pub Date : 2018-05-22 , DOI: 10.1038/s41538-018-0016-6
Claire M. McDonald , Suzanne E. Keeling , Mark J. Brewer , Steve C. Hathaway

Ensuring the authenticity of food is a rapidly emerging issue, especially in regard to high-value products that are marketed through increasingly complex global food chains. With the ever-increasing potential for mislabeling, fraud and adulteration, governments are increasingly having to invest in, and assure, the authenticity of foods in international trade. This is particularly the case for manuka honey, an iconic New Zealand food product. We show how the authenticity of a specific type of honey can be determined using a combination of chemicals derived from nectar and DNA derived from pollen. We employ an inter-disciplinary approach to evaluate a selection of authenticity markers, followed by classification modelling to produce criteria that consistently identify manuka honey from New Zealand. The outcome of our work provides robust identification criteria that can be applied in a regulatory setting to authenticate a high-value natural food. Our approach can transfer to other foods where assurance of authenticity must take into account a high level of natural variability.



中文翻译:

使用化学和DNA标记分析来鉴定高价值食品麦卢卡蜂蜜

确保食品的真实性是一个迅速出现的问题,尤其是对于通过日益复杂的全球食品链销售的高价值产品而言。由于贴错标签,欺诈和掺假的可能性越来越大,各国政府越来越需要在国际贸易中投资并确保食品的真实性。麦卢卡蜂蜜是新西兰的标志性食品,尤其如此。我们展示了如何结合使用源自花蜜的化学物质和源自花粉的DNA来确定特定类型蜂蜜的真伪。我们采用跨学科方法来评估真实性标记的选择,然后进行分类建模以产生始终如一地识别来自新西兰的麦卢卡蜂蜜的标准。我们工作的结果提供了可靠的识别标准,可将其应用于监管环境中,以鉴定高价值的天然食品。我们的方法可以转移到其他食品中,在保证真实性的前提下,必须考虑到高度的自然变异性。

更新日期:2018-05-22
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