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Choudhary, Pallavi, Seth, Arpita, Lata Verma, Kanak. (1401). شناسایی مواد تقلبی و آلاینده‌ها در فلفل سیاه، زیره، رازیانه، گشنیز و زردچوبه با استفاده از تکنیک GC-MS برای تحقیقات پزشکی قانونی. سامانه مدیریت نشریات علمی, 18(3), 31-51. doi: 10.22067/ifstrj.2022.75621.1155
Pallavi Choudhary; Arpita Seth; Kanak Lata Verma. "شناسایی مواد تقلبی و آلاینده‌ها در فلفل سیاه، زیره، رازیانه، گشنیز و زردچوبه با استفاده از تکنیک GC-MS برای تحقیقات پزشکی قانونی". سامانه مدیریت نشریات علمی, 18, 3, 1401, 31-51. doi: 10.22067/ifstrj.2022.75621.1155
Choudhary, Pallavi, Seth, Arpita, Lata Verma, Kanak. (1401). 'شناسایی مواد تقلبی و آلاینده‌ها در فلفل سیاه، زیره، رازیانه، گشنیز و زردچوبه با استفاده از تکنیک GC-MS برای تحقیقات پزشکی قانونی', سامانه مدیریت نشریات علمی, 18(3), pp. 31-51. doi: 10.22067/ifstrj.2022.75621.1155
Choudhary, Pallavi, Seth, Arpita, Lata Verma, Kanak. شناسایی مواد تقلبی و آلاینده‌ها در فلفل سیاه، زیره، رازیانه، گشنیز و زردچوبه با استفاده از تکنیک GC-MS برای تحقیقات پزشکی قانونی. سامانه مدیریت نشریات علمی, 1401; 18(3): 31-51. doi: 10.22067/ifstrj.2022.75621.1155

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

مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 18، شماره 3 - شماره پیاپی 75، مرداد و شهریور 1401، صفحه 31-51    اصل مقاله (1.3 M)
نوع مقاله: مقاله پژوهشی لاتین
شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.75621.1155
نویسندگان
Pallavi Choudhary1؛ Arpita Seth2؛ Kanak Lata Verma* 1
1Regional Forensic Science Laboratory, Government of NCT of Delhi, Home Department, Chanakyapuri, New Delhi, 110021, India.
2Department of Anthropology, University of Delhi, Delhi, 110007, India
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
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