Analytical Methods to Investigate Fatty Acids in Food
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Abstract:
Fatty acids are important indicators that can be used to rapidly determine food quality, which is of great significance. Traditional methods, such as chromatography and chromatography-mass spectrometry, used in the analysis of fatty acids have high quantitative accuracy. However, the required pretreatments are cumbersome, time-consuming, and destructive, and need large numbers of organic reagents. In recent years, food safety has become of great concern in China, and the rapid development of high-throughput, non-destructive, and expeditious detection methods for testing food renders it necessary to summarize novel approaches that are under development. Rapid detection methods such as near-infrared spectroscopy, nuclear magnetic resonance spectroscopy, and Raman spectroscopy are widely combined with chemometrics and hyperspectral imaging for the rapid quantitative detection and visualization of fatty acids. Ambient mass spectrometry requires almost no sample preparation, meaning that the method has significant advantages in terms of sensitivity, selectivity, high-throughput, and speed in fatty acid detection. Both the traditional methods and the application progress of spectral analysis and ambient mass spectrometry in detecting food fatty acids are focused upon in this paper, providing new ideas for food safety detection and authenticity identification.
