A novel methodology for real-time identification of the botanical origins and adulteration of honey by rapid evaporative ionization mass spectrometry

Wang, Huijun; Cao, Xueli; Han, Tian; Pei, Hairun; Ren, Hong; Stead, Sara

doi:10.1016/j.foodcont.2019.106753

Cited by 37 publications

(24 citation statements)

References 24 publications

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“…Once the distance exceeded the defined threshold, the sample could be viewed as an outlier. 28 The high cross-validation of the built PCA−LDA model showed significantly predictive ability to identify the sea cucumber samples with different degrees of oxidation. Mass Spectrum Identification and Analysis.…”

Section: ■ Materials and Methodsmentioning

confidence: 89%

“…The relative standard deviation (RSD) of the chromatogram based on the multiple ions was less than 30%, indicating an acceptable repeatability of manual cuts. 28,29 The representative MS spectra (HS0, HS1, HS2, HS3, HS4, and HS5) obtained under the negative ionization mode are shown in Figure 2C. The difference between the acquired mass spectra was visually distinctive.…”

Section: ■ Materials and Methodsmentioning

confidence: 98%

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In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Song

Zhao

Dai

et al. 2021

J. Agric. Food Chem.

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Sea cucumber (Stichopus japonicus) is one of the most luxurious and nutritious seafoods in Asia. It is always processed into dried products to prevent autolysis, but its quality is easily destructed during storage. Herein, an extremely simplified workflow was established for real-time and in situ quality assessment of dried sea cucumbers (DSCs) during storage based on the lipid oxidation characteristics using an intelligent surgical knife (iKnife) coupled with rapid evaporative ionization mass spectrometry (REIMS). The lipidomic phenotypes of DSCs at different storage times were acquired successfully, which were then processed by multivariate statistical analysis. The results showed that the discrepancy in the characteristic ions in different DSCs was significant (p < 0.05) with high R 2(Y) and Q 2 values (0.975 and 0.986, respectively). The receiver operating characteristic curve revealed that the ions of m/z 739.5, m/z 831.5, m/z 847.6, and m/z 859.6 were the most specific and characteristic candidate biomarkers for quality assessment of DSCs during accelerated storage. Finally, this method was validated to be qualified in precision (RSDintraday ≤ 9.65% and RSDinterday ≤ 9.36%). In conclusion, the results showed that the well-established iKnife–REIMS method was high-throughput, rapid, and reliable in the real-time quality assessment of DSCs.

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Section: ■ Materials and Methodsmentioning

confidence: 89%

Section: ■ Materials and Methodsmentioning

confidence: 98%

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Song

Zhao

Dai

et al. 2021

J. Agric. Food Chem.

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“…Then, the PCA scores were used as the input data for LDA in order to calculate the canonical factor. The unsupervised PCA followed by supervised LDA was found to reduce the chance of over-fitting that may occur with a pure LDA model [30]. Two canonical discriminant functions were obtained, Functions 1 and 2, containing 99.4% and 0.6% of the raw data, respectively.…”

Section: Resultsmentioning

confidence: 99%

Discrimination of the Geographical Origin of the Lateral Roots of Aconitum carmichaelii Using the Fingerprint, Multicomponent Quantification, and Chemometric Methods

et al. 2019

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Fuzi is a well-known traditional Chinese medicine developed from the lateral roots of Aconitum carmichaelii Debx. It is rich in alkaloids that display a wide variety of bioactivities, and it has a strong cardiotoxicity and neurotoxicity. In order to discriminate the geographical origin and evaluate the quality of this medicine, a method based on high-performance liquid chromatography (HPLC) was developed for multicomponent quantification and chemical fingerprint analysis. The measured results of 32 batches of Fuzi from three different regions were evaluated by chemometric analysis, including similarity analysis (SA), hierarchical cluster analysis (HCA), principal component analysis (PCA), and linear discriminant analysis (LDA). The content of six representative alkaloids of Fuzi (benzoylmesaconine, benzoylhypaconine, benzoylaconine, mesaconitine, hypaconitine, and aconitine) were varied by geographical origin, and the content ratios of the benzoylmesaconine/mesaconitine and diester-type/monoester-type diterpenoid alkaloids may be potential traits for classifying the geographical origin of the medicine. In the HPLC fingerprint similarity analysis, the Fuzi from Jiangyou, Sichuan, was distinguished from the Fuzi from Butuo, Sichuan, and the Fuzi from Yunnan. Based on the HCA and PCA analyses of the content of the six representative alkaloids, all of the batches were classified into two categories, which were closely related to the plants’ geographical origins. The Fuzi samples from Jiangyou were placed into one category, while the Fuzi samples from Butuo and Yunnan were put into another category. The LDA analysis provided an efficient and satisfactory prediction model for differentiating the Fuzi samples from the above-mentioned three geographical origins. Thus, the content of the six representative alkaloids and the fingerprint similarity values were useful markers for differentiating the geographical origin of the Fuzi samples.

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“…The probe was used with an automated sampling machine to analyse agar plates with minimal user input. Finally, a temperature-controlled soldering iron has been used [ 14 ] to sample honey, since an iKnife was not suitable to generate sufficient vapour due to the low conductivity of the honey matrix. All these sampling mechanisms work in a similar fashion and are used to generate a sample vapour for use with REIMS.…”

Section: What Is Reims?mentioning

confidence: 99%

“…This does not exclude the possibility that protein and other meat components could not contribute to the REIMS signal since they do so in other food related systems. For example, REIMS has been used to characterise protein expression in bacteria using synthetic proteins [ 21 ] and for the identification of adulteration and botanical origin of honey [ 14 ]. In the latter case, it was presumed that the compounds detected were Maillard reaction products formed from heating the carbohydrates in honey.…”

Section: What Is Reims?mentioning

confidence: 99%

Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

et al. 2021

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The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

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A novel methodology for real-time identification of the botanical origins and adulteration of honey by rapid evaporative ionization mass spectrometry

Cited by 37 publications

References 24 publications

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Discrimination of the Geographical Origin of the Lateral Roots of Aconitum carmichaelii Using the Fingerprint, Multicomponent Quantification, and Chemometric Methods

Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

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