B1 Journal article
Y Lanthanide Label Array Method for Identification and Adulteration of Honey and Cacao




List of Authors: Harri Härmä, Riikka Peltomaa, Sari Pihlasalo
Publisher: AMER CHEMICAL SOC
Publication year: 2015
Journal: Analytical Chemistry
Journal name in source: ANALYTICAL CHEMISTRY
Journal acronym: ANAL CHEM
Volume number: 87
Issue number: 13
Number of pages: 4
ISSN: 0003-2700

Abstract


A generic, cost-effective, and simple method has been developed to fingerprint liquids to differentiate food brands and ingredients. The method is based on a label array using nonspecific long lifetime unstable luminescent lanthanide labels. The interaction between the liquid sample and the label is typically detrimental to the luminescence of the unstable chelate leading to a sample-dependent luminescence-intensity array. The label-array method is a unique approach as the array of unstable chelates is extremely inexpensive to produce and possesses high sensitivity due to spectral as well as unstable structural properties of the lanthanide label. The global method has been applied to distinguish commercial honey and cacao brands to demonstrate its feasibility as honey and cacao are among the most adulterated food products.




Internal Authors/Editors

Last updated on 2019-19-07 at 21:42