V.S. Sibirtsev1, A.G. Kuzmin2, A.Yu. Titov3, A.Yu. Zaitseva4, O.A. Abdillaeva5

1,5 Saint Petersburg state chemical and pharmaceutical university (Saint-Petersburg, Russia)

1–4 Institute for analytical instrumentation of RAS (Saint-Petersburg, Russia)

1 vs1969r@mail.ru, 2 agqz55@rambler.ru, 3 jurtit34@rambler.ru, 4 anna@da-24.ru, 5 ojshahon.abdillaeva@spcpu.ru

Control of the quality and toxic safety of various food products has become increasingly important in recent years. One of the effective tools for such control is mass spectrometry, which has the advantages of wide versatility combined with high sensitivity, selectivity and rapidity of analysis. In turn, dairy products are one of the most important components of human nutrition. In this connection, the purpose of this work was to study the possibilities of using gas mass spectrometric analysis to assess the quality, composition and toxic safety of samples of various dairy products (including materials used for their packaging).

The objects of research in this work were samples of “fresh” and “acceleratedly expired” yoghurts, industrially produced by different manufacturers with various starters, functional food additives, etc. These samples (including the materials used for their packaging) were evaluated using a small-sized quadrupole gas mass spectrometer “MS7-200” with electron impact ionization developed at the IAI RAS. After that, “intelligent” mathematical processing of the obtained data was carried out using the “principal component method”.

Having examined 7 “fresh” and “acceleratedly expired” samples of various fermented milk products using the method described above, we were able to reliably differentiate them (by ratios of peak intensities at m/z = 55, 56, 57, 58, 59, 60, 61, 64, 67, 69, 70, 71, 72, 73, 74, 84, 85 and 88 Da on the evaporation mass spectra of  these samples) not only by the degree of “freshness”, but also by the composition and quality of the microbiological starters, dairy raw materials, food additives, etc. used in the manufacture of the mentioned samples. In addition, based on the assessment of peak intensities in evaporation mass spectra of materials used to package the indicated samples, at m/z = 53, 54, 55, 56, 60, 67, 69, 70, 83, 84, 85 and 86 Da, a number of packages with increased potential toxicity have been identified.

Thus, it was shown that the set of approaches presented in this work (including methods for selecting gas emissions from analyzed samples of dairy products and materials used for their packaging + method of “accelerated acidification” of the analyzed samples + method of mathematical processing of the data obtained using multivariate statistical analysis methods, etc.) allows the use of gas mass spectrometry as one of the highly effective methods for monitoring the quality, composition and toxic safety of various dairy products (including materials used for their packaging), which has such advantages as availability for widespread use, rapidity, cost-effectiveness, high sensitivity and selectivity of analysis, etc.

Sibirtsev V.S., Kuzmin A.G., Titov A.Yu., Zaitseva A.Yu., Abdillaeva O.A. Method of mass spectrometric quality control of fermented milk products. Technologies of Living Systems. 2024. V. 21. № 1. Р. 39-53. DOI: https://doi.org/10.18127/j20700997-202402-04 (In Russian).

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