A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification

作者：Ordoudi Stella A; Staikidou Chrysoula; Kyriakoudi Anastasia; Tsimidou Maria Z^*

来源：Food Chemistry, 2018, 267: 410-419.

DOI：10.1016/j.foodchem.2017.04.096

• Carminic acid
• Saffron adulteration
• Religious certification
• FT-IR
• Chemometrics

The stepwise approach takes advantage of simple, versatile, low-cost screening tools that can be applied to several posts of the saffron trade chain to specifically detect adulteration with carminic acid (CA). This natural dye is of insect origin and should not be present in Kosher and Halal foods such as saffron. For gross adulteration levels (> 25.0%, w/w) reaction with diphenylamine-sulfuric acid was found adequate to indicate the presence of extraneous matter but not its identity. FT-IR analysis of the dry material combined with chemometrics served to rapidly sort out samples containing > 10.0% CA without any sample pretreatment except grinding. Aqueous extracts prepared according to ISO 3632-2 were then examined by tristimulus colorimetry and derivative UV-Vis spectrometry to detect adulteration down to the level of 2.0% (w/w). Determination of CA down to 0.2%, w/w was achieved by RP-HPLC-DAD using aqueous acetonitrile elution solvent (pH = 2.8).

• 出版日期2018-11-30