The traceability technology of white granulated sugar from the Institute of Bioengineering, Guangdong Academy of Sciences provides theoretical and methodological support for sugar safety and quality control

　　Premier Li Keqiang said at the government work conference on March 6: " foodmate.
net/tag_1685.
html" class="zdbq" title="Sugar-related food information" target="_blank">Sugar is an important and irreplaceable raw material in the food processing industry.
Sugar production seems small, but it is related to the overall situation of the country's development and is closely related to the actual lives of the people.
The government will continue to support it.
For the development of the sucrose industry, it is hoped that relevant parties will continue to promote technological innovation and strive to improve the competitiveness of the sucrose industry.
A group of scientific and technological talents should be organized to identify weak links and make breakthroughs in sucrose-related research fields at all costs.
It is pointed out: "In-depth implementation of important agricultural product protection strategies to ensure the safety of grain, cotton, oil, sugar, meat and other supplies.
" foodmate.
net/tag_66.
html" class="zdbq" title="Sugar related food information" target="_blank">White sugar is not only a necessity for people's lives, but also a major strategic commodity in the futures market.
It plays an indispensable role in my country's economic development.
The development of fingerprint information of white granulated sugar products and application research of origin traceability will become a powerful scientific weapon for the sugar industry to guarantee famous, high-quality and special products and combat counterfeiting.

 

　　The precise traceability of food lies in the selection of indicators with different dimensions and regional differences.
It is difficult to accurately trace the source of a single-dimensional isotope indicator.
The difficulty in tracing the source of white granulated sugar is that the concentration of sucrose in granulated sugar is as high as 99.
5% or more, and it lacks other dimensional indicators except C, H, and O.
Conventional foodmate.
net/tag_4895.
html" class="zdbq" title="Food information related to LC/MS" target="_blank">liquid chromatography-mass spectrometry has the defect that it is not sensitive to the analysis of isotope molecular fragments and is easily interfered by impurities.
However, due to the high purity of white granulated sugar, the above shortcomings can be turned into advantages.

 

　　Guangdong Academy of Sciences foodmate.
net/tag_4784.
html" class="zdbq" title="Bioengineering related food information" target="_blank">Bioengineering Institute of foodmate.
net/tag_4657.
html" class="zdbq" title="Testing related food information" target="_blank">detection and foodmate.
net/tag_134.
html" class="zdbq" title="Standard related food information" target="_blank">standard research team tried by liquid chromatography-mass spectrometry analysis methods for the same contains multiple isotope ratio analysis peak molecular debris, then subdivided liters of stable isotope-dimensional, successful mining embedded in high-purity Sugar has rich regionally differentiated carbon stable isotope ratio information.
Establish a representative database of fingerprint sources of natural components.
The formation of white sugar source identification technology based on fingerprint information of natural components can be applied to product source identification in actual production and foodmate.
net/tag_1137.
html" class="zdbq" title="Food information related to circulation" target="_blank">circulation links .
Provide theoretical and methodological support for sugar safety and quality control.

 

　　Relevant research results provide a new research method in the field of food traceability.
The article "Geographical origin traceability and identification of refined sugar using UPLC-QTof-MS analysis" was published in the first district of the Chinese Academy of Sciences, the TOP journal "Food Chemistry" in the field of food engineering , Dr.
Shuocong Li is the first author of this article, and senior engineer Gao Yufeng is the corresponding author of this article.
In addition, related research results have applied for two national invention patents, and this research work has been supported by a special fund project of the Guangdong Academy of Sciences.

 

　　Original link https://doi.
org/10.
1016/j.
foodchem.
2020.
128701