foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-4-523-534foodsyst-623Research ArticleСтатьиOverview of instrumental methods used in the field of food analysisОбзор инструментальных методов, используемых в области анализа пищевой продукцииhttps://orcid.org/0000-0002-7250-0288РождественскаяЛ. Н.RozhdestvenskayaL. N.

Рождественская Лада Николаевна  — кандидат экономических наук, заведующая кафедрой технологии и организации пищевых производств; ведущий научный сотрудник, отдел гигиенических исследований с лабораторией физических факторов

630073, Новосибирск, пр. Карла Маркса, 20; 630108, Новосибирск, ул. Пархоменко, 7

Тел.: +7–913–907–36–62

Lada N. Rozhdestvenskaya, Candidate of Economic Sciences, Head of the Department of Technology and Organization of Food Production; Leading Researcher, Department of Hygienic Research with a Laboratory of Physical Factors

20, Karl Marx Ave., Novosibirsk, 630073; 7, Parkhomenko str., Novosibirsk, 630108

Tel.: +7–913–907–36–62

lada2006job@mail.ruhttps://orcid.org/0000-0003-1375-0647РоманенкоС. П.RomanenkoS. P.

Романенко Сергей Павлович — кандидат медицинских наук, заместитель директора по научной работе

630108, Новосибирск, ул. Пархоменко, 7

Тел.: +7–961–215–38–18

Sergey P. Romanenko, Candidate of Medical Sciences, Deputy Director for Science

7, Parkhomenko str., Novosibirsk, 630108

Tel.: +7–961–215–38–18

romanenko_sp@niig.suhttps://orcid.org/0000-0001-8269-033XЛомовскийИ. О.LomovskyI. O.

Ломовский Игорь Олегович — кандидат химических наук, старший научный сотрудник, лаборатория механохимии

630090, Новосибирск, ул. Кутателадзе, 18

Тел.: +7–923–249–61–31

Igor O. Lomovkiy, Candidate of Chemical Sciences, Senior Researcher, laboratory of mechanochemistry

18, Kutateladze str., Novosibirsk, 630090

Tel.: +7–923–249–61–31

lomovsky@solid.nsc.ruhttps://orcid.org/0009-0002-4120-6980ЛачугинА. П.LachuginA. P.

Лачугин Алексей Павлович — младший научный сотрудник, отдел гигиенических исследований с лабораторией физических факторов

630108, Новосибирск, ул. Пархоменко, 7

Тел.: +7–913–908–32–32

Alexey P. Lachugin, Junior Research Assistant, Department of Hygienic Research with a Laboratory of Physical Factors

7, Parkhomenko str., Novosibirsk, 630108

Tel.: +7–913–908–32–32

lachugin_ap@niig.suНовосибирский научно-исследовательский институт гигиены Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека; Новосибирский государственный технический университетРоссияNovosibirsk Scientific Research Institute of Hygiene of the Federal Service for Supervision of Consumer Rights Protection and Human Well-Being; Novosibirsk State Technical UniversityRussian FederationНовосибирский научно-исследовательский институт гигиены Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человекаРоссияNovosibirsk Scientific Research Institute of Hygiene of the Federal Service for Supervision of Consumer Rights Protection and Human Well-BeingRussian FederationИнститут химии твердого тела и механохимии сибирского отделения Российской Академии НаукРоссияInstitute of Solid State Chemistry and Mechanochemistry Siberian Branch of the Russian Academy of SciencesRussian Federation20240102202574523534Copyright © Rozhdestvenskaya L.N., Romanenko S.P., Lomovsky I.O., Lachugin A.P., 20252025Рождественская Л.Н., Романенко С.П., Ломовский И.О., Лачугин А.П.Rozhdestvenskaya L.N., Romanenko S.P., Lomovsky I.O., Lachugin A.P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/623

The emergence of new technologies for food production and current trends in the use of alternative sources of raw materials require improved approaches to the analysis of the chemical composition of food products. In the course of planning work to carry out analytical research, a number of challenges arise: identification of the research objects themselves; selection of research methods and tools; ensuring the representativeness and validity of the results obtained. When choosing and justifying research methods, it is necessary to rely on a large number of factors, which include both confirmation of the actual composition of food products, including the determination of unintentionally present substances, and the reliability of the data obtained, taking into account the selected instrumental methods. The purpose of this work is to generalize and systematize the essence and characteristics of the main methods of food analysis and evaluate existing approaches to the justification and application of instrumental methods of analysis in relation to new types of food products. This paper reviews the literature on instrumental research methods used to obtain values in the most representative international databases on the composition of food products (FAO/INFOODS Food Composition Databases, USDA NDL, Fineli, Frida), as well as databases of the chemical composition of food products in Russia, Japan and Australia. To search for descriptions and features of the use of analytical equipment and analytical methods, electronic library systems Web of Science, Scopus, Elibrary, ResearchGate, Google Scholar, Microsoft Academic, Science Direct were used. This review highlights the role of various research methods: photometric and electrophoretic, titrimetric, extraction, chromatographic, spectroscopic, immunoenzymatic, as well as those based on the polymerase chain reaction and the use of nuclear magnetic resonance, lateral flow and electropheresis.

Появление новых технологий производства продуктов питания и современные тенденции в использовании альтернативных источников сырья требуют совершенствования подходов к анализу химического состава этих продуктов. В ходе планирования работ по проведению аналитических исследований возникает целый ряд вызовов: идентификация самих объектов исследования; выбор методов и инструментов исследований; обеспечение репрезентативности и валидности получаемых результатов. При выборе и обосновании методик исследования необходимо опираться на большое число факторов, к которым относится как подтверждение действительного состава продуктов питания, включающее в себя определение непреднамеренно присутствующих веществ, так и достоверность получаемых данных с учетом выбранных инструментальных методов. Цель работы — обобщение и систематизация сущности и характеристик основных методов анализа пищевых продуктов, а также оценка имеющихся подходов к обоснованию и применению инструментальных методов анализа в отношении новых видов пищевой продукции. В работе проведен обзор литературы по инструментальным методам исследования, использованным для получения значений из наиболее представительных международных баз данных о  составе пищевых продуктов (FAO/INFOODS, USDA NDL, Fineli, Frida), а также из баз данных химического состава пищевых продуктов России, Японии и Австралии. Для поиска описания и особенностей применения аналитического оборудования и аналитических методов использовались электронные библиотечные системы Web of Science, Scopus, Elibrary, ResearchGate, Google Scholar, Microsoft Academic, Science Direct. Освещена роль различных методов исследования: фотометрических и электрофоретических, титриметрических, экстракционных, хроматографических, спектроскопических, иммуноферментных, а также основанных на полимеразной цепной реакции и на использовании магнитно-ядерного резонанса, бокового потока и электрофореза. В отношении указанных методов выделены базовые принципы, особенности и существенные условия применения, сложившиеся практики, а также проведена сравнительная оценка по таким критериям, как скорость получения результата, стоимость, воспроизводимость и чувствительность. Полученные в данной работе результаты призваны облегчить задачу исследователей по формированию стратегии измерения различных химических свойств новых разрабатываемых пищевых продуктов.

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The authors declare that there are no conflicts of interest present.