شناسایی مواد تقلبی و آلاینده‌ها در فلفل سیاه، زیره، رازیانه، گشنیز و زردچوبه با استفاده از تکنیک GC-MS برای تحقیقات پزشکی قانونی

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• Pallavi Choudhary ¹
• Arpita Seth ²
• Kanak Lata Verma ¹

¹ Regional Forensic Science Laboratory, Government of NCT of Delhi, Home Department, Chanakyapuri, New Delhi, 110021, India.

² Department of Anthropology, University of Delhi, Delhi, 110007, India

https://doi.org/10.22067/ifstrj.2022.75621.1155

چکیده

تحقیقات پزشکی قانونی برای شناسایی مسائل کیفیت و ایمنی مرتبط با غذا و محصول آن بسیار حیاتی است. از GC-MS به‌طور گسترده در تجزیه و تحلیل مواد غذایی استفاده می‌‍شود. مطالعه حاضر، برای شناسایی ترکیبات فعال برخی از ادویه‌های خانگی و همچنین برای شناسایی مواد تقلبی و آلاینده‌هایی که ممکن است در نمونه‌ها وجود داشته باشد، استفاده شده است. ادویه‌های مورد استفاده در تحقیق حاضر فلفل سیاه، زیره، رازیانه، گشنیز و زردچوبه می‌باشد. عصاره ادویه‌ها با شناسایی ترکیبات فعال مختلف ادویه‌ها، مانند پیپرین، کاریوفیلن و 3-کارن در فلفل سیاه، کومینالدئید و 1، 3- متادین- 7- آل در زیره سبز، آنتول و فنچون در رازیانه، لینالول و ژرانیل وینیل اتر در گشنیز و تورمرون و زینجی برن در زردچوبه در احراز هویت این ادویه‌ها مفید بودند. مواد تقلبی شناسایی‌شده از نظر کیفی، تقلبی‌های گیاهی بودند. ثابت شده است که GC-MS یک ابزار موثر در تشخیص مواد تقلبی گیاهی، آلاینده‌های میکروبی، و پسماندهای شیمیایی کشاورزی و همچنین زباله‌های صنعتی و تولیدی است.

کلیدواژه‌ها

• GC-MS
• تقلب ادویه
• احراز هویت ادویه
• آلاینده‌های ادویه
• کیفی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation

نویسندگان [English]

• Pallavi Choudhary ¹
• Arpita Seth ²
• Kanak Lata Verma ¹

¹ Regional Forensic Science Laboratory, Government of NCT of Delhi, Home Department, Chanakyapuri, New Delhi, 110021, India.

² Department of Anthropology, University of Delhi, Delhi, 110007, India

چکیده [English]

Forensic investigation is very crucial for identifying quality and safety issues related to food and its product. GC- MS has been used extensively in food analysis, and in the present study, it was used to identify the active constituents of some household spices as well as to detect the adulterants and contaminants which might be present in the samples. Spices used in the present study are black pepper, cumin, fennel, coriander and turmeric. The spice extracts were found to be useful in authenticating the spices by identifying various active constituents of the spices, like piperine, caryophyllene and 3- carene in black pepper; cuminaldehyde and 1, 3- methadien- 7- al in cumin; anethole and fenchone in fennel; linalool, and geranyl vinyl ether in coriander and turmerone and zingiberene in turmeric. The adulterants detected qualitatively were plant- based adulterants. GC- MS is proved to be an effective tool in detecting plant- based adulterants, microbial contaminants, and agro chemical residues as well as industrial and manufacturing waste.

کلیدواژه‌ها [English]

• GC-MS
• Spice adulteration
• Spice authentication
• Spice contaminants
• Qualitative

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