FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 301-310.doi: 10.7506/spkx1002-6630-20200325-371

• Reviews • Previous Articles     Next Articles

Recent Progress in the Application of Liquid Chromatography-High Resolution Mass Spectrometry in the Identification of Food Adulteration: A Review

WANG Bingfeng, XU Lei, XU Zhenzhen, CHEN Ailiang, YANG Shuming, LIAO Xiaojun   

  1. (1. Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2. Beijing Key Laboratory for Food Nonthermal Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Research Center of Fruit and Vegetable Processing Engineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: Food fraud refers to the act of deliberately misdescribing foods and making claims inconsistent with the true attributes. Food adulteration is the most common form of food fraud. Four kinds of adulteration behaviors, namely counterfeiting, dilution, illegal addition and mislabeling of ingredients, account for a large proportion of the numerous food fraud incidents. With the diversification of food processing methods, the globalization of food trade and the complication of the food supply chain, food adulteration is becoming more and more hidden, making it difficult to identify food adulteration by conventional targeted analysis methods. Therefore, non-targeted analysis technology has gradually become more and more popular in the field of food adulteration identification. In this review, the application of omics technology based on liquid chromatogram-high resolution mass spectrometry in food adulteration identification is summarized.

Key words: food fraud; food adulteration; liquid chromatography; high resolution mass spectrometry

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