Progress on metabolomics for authenticity identification of food

doi:10.3724/SP.J.1123.2016.03040

Abstract

Abstract:

With the rapid developments of food industry and the improvement of living conditions, the phenomenon of economically motivated adulteration (EMA) is an extremely issue of concern due to people's increasing requirements for food safety. Nowadays, the major EMA incidents include substitution of varieties, mislabeling geographical origin, interfusion of poor quality, incorporation of inferiority, etc. Therefore, an efficient authentication technology needs to be established. Metabolomics is defined as the quantitative and qualitative analyses of large quantity of metabolites as a whole in a given sample, which has huge advantages in non-targeted analysis. Metabolomics has been adopted extensively by both domestic and abroad researchers to study the food safety problems, which provided an alternative research tool to identify the EMA incidents. In this paper, the progress and applications of metabolomics in identifying food varieties, geographical origin, quality and counterfeits have been reviewed, which provide technical support to ensure food quality and safety and protect the interests of consumers.

Key words: adulteration, authenticity identification, food, geographical origin, metabolomics, quality assessment, review

CLC Number:

O658

YU Qiuhao, ZHANG Jiukai, YE Xingqian, CHEN Ying. Progress on metabolomics for authenticity identification of food[J]. Chinese Journal of Chromatography, 2016, 34(7): 657-664.

References

[1] John S, Douglas C M, Hyeonho P, et al. Food Chem, 2015, 189:102
[2] Nicholson J K, Lindon J C, Holmes E. Metabonomics, 1999, 29(11):1181
[3] Fiehn O, Kopka J, Dörmann P, et al. Nat Biotechnol, 2000, 18(11):1157
[4] Xu G W, Yang J. Chinese Journal of Chromatography, 2003, 21(4):316 许国旺, 杨军. 色谱, 2003, 21(4):316
[5] Spratlin J L, Serkova N J, Eckhardt S G. Clin Cancer Res, 2009, 15(2):431
[6] Liu S J, Wu Y N, Fang C G. Food Safety and Quality Detection Technology, 2014, 5(4):1081 刘思洁, 吴永宁, 方赤光. 食品安全质量检测学报, 2014, 5(4):1081
[7] Rochfort S. J Nat Prod, 2005, 68(12):1813
[8] Wishart D S. Trends Food Sci Tech, 2008, 19(9):482
[9] Cubero-Leon E, Peñalver R, Maquet A. Food Res Int, 2014, 60:95
[10] Cevallos-Cevallos J M, Reyes-De-Corcuera J I, Etxeberria E, et al. Trends Food Sci Tech, 2009, 20(11/12):557
[11] Rubert J, Zachariasova M, Hajslova J. Food Addit Contam A, 2015, 32(10):1685
[12] Guo P Y, Liu S, Yang K C, et al. Food Safety and Quality Detection Technology, 2015, 6(8):3217 郭培源, 刘硕, 杨昆程, 等. 食品安全质量检测学报, 2015, 6(8):3217
[13] De Luca M, Terouzi W, Ioele G, et al. Food Chem, 2011, 124:1113
[14] Kong H W, Dai W D, Xu G W. Chinese Journal of Chromatography, 2014, 32(10):1052 孔宏伟, 戴伟东, 许国旺. 色谱, 2014, 32(10):1052
[15] Chen L L, Li Y Z, Li L. Science and Technology of Food Industry, 2011, 32(12):585 陈利利, 李云志, 李丽. 食品工业科技, 2011, 32(12):585
[16] Ogrinc N, Kosir I J, Spangenberg J E, et al. Anal Bioanal Chem, 2003, 376(4):424
[17] Ellis D I, Brewster V L, Dunn W B, et al. Chem Soc Rev, 2012, 41(17):5706
[18] A J Y. Chinese Journal of Clinical Pharmacology and Therapeutics, 2010, 15(5):481 阿基业. 中国临床药理学与治疗学, 2010, 15(5):481
[19] Berrueta L A, Alonso-Salces R M, Héberger K. J Chromatogr A, 2007, 1158:196
[20] Yang Y, Ferro M D, Cavaco I, et al. J Agric Food Chem, 2013, 61(15):3693
[21] Jandric Z, Roberts D, Rathor M N, et al. Food Chem, 2014, 148:7
[22] Li Y, Zhang L, Wu H, et al. Anal Methods-UK, 2014, 6(7):2247
[23] Jandric Z, Haughey S A, Frew R D, et al. Food Chem, 2015, 189:52
[24] Farag M A, Gad H A, Heiss A G, et al. Food Chem, 2014, 151:333
[25] Fotakis C, Zervou M. Food Chem, 2016, 196:760
[26] Zotti M, De Pascali S A, Del Coco L, et al. Food Chem, 2016, 196:601
[27] Vaclavik L, Lacina O, Hajslova J, et al. Anal Chim Acta, 2011, 685(1):45
[28] Bondia-Pons I, Savolainen O, Törrönen R, et al. Food Res Int, 2014, 63:132
[29] Arana V A, Medina J, Alarcon R, et al. Food Chem, 2015, 175:500
[30] Stanimirova I, Vstün B, Cajka T, et al. Food Chem, 2010, 118:171
[31] Xu L, Yan S, Ye Z, et al. J Anal Methods Chem, 2013, 2013:1
[32] Yan S, Liu J, Xu L, et al. J Anal Methods Chem, 2014, 2014:1
[33] Jung Y, Lee J, Kwon J, et al. J Agric Food Chem, 2010, 58(19):10458
[34] Chua Y G, Bloodworth B C, Leong L P, et al. Rapid Commun Mass Sp, 2014, 28(12):1387
[35] Chen J, Chan P H, Lam C T W, et al. J Agric Food Chem, 2015, 63:739
[36] Novotná H, Kmiecik O, Ga?azka M, et al. Food Addit Contam A, 2012, 29(9):1335
[37] Ruiz-Samblás C, Tres A, Koot A, et al. Food Chem, 2012, 134:589
[38] Trocino A, Xiccato G, Majolini D, et al. Food Chem, 2012, 131:427
[39] Willems J L, Low N H. J Agric Food Chem, 2014, 62(48):11737
[40] Chen L, Xue X, Ye Z, et al. Food Chem, 2011, 128:1110
[41] Sun X, Zhang L, Li P, et al. LWT-Food Sci Technol, 2015, 63(1):430
[42] Zhang J, Wang P, Wei X, et al. Food Res Int, 2015, 76:489
[43] Petrakis E A, Cagliani L R, Polissiou M G, et al. Food Chem, 2015, 173:890
[44] Fraser K, Lane G A, Otter D E, et al. Food Res Int, 2013, 53(2):827
[45] Park H, In G, Kim J, et al. J Gins Res, 2014, 38(1):59
[46] Zhao Y, Niu Y, Xie Z, et al. J Funct Foods, 2013, 5(3):1288
[47] Jandric Z, Haughey S A, Frew R D, et al. Food Chem, 2015, 189:52
[48] Yuan Y W, Hu G X, Shao S Z, et al. Acta Agriculturae Nucleatae Sinica, 2013, 27(4):452 袁玉伟, 胡桂仙, 邵圣枝, 等. 核农学报, 2013, 27(4):452