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应用C、N 稳定同位素比率分析鉴别马铃薯主食产品的真实性
发表时间：2019-08-30 浏览量：1264 下载量：236
| 全部作者： | 范鑫，张秉诚，赵大云 |
| 作者单位： | 上海交通大学农业与生物学院 |
| 摘 要： | 为区分马铃薯主食产品的真伪性，本文采用稳定同位素比率技术对添加三种作物的主食产品进行了分析，即采用元素分析-同位素比率质谱（elemental analysis-isotope ratio mass spectrometry，EA-IRMS）检测了梯度添加马铃薯、红薯和玉米的主食馒头和面条的碳和氮元素的稳定同位素比值，即δ13C、δ15N. 首先，对原料粉的δ13C、δ15N进行方差分析，发现三种作物全粉的δ13C、δ15N具有显著性差异，说明δ13C、δ15N作为区分三种产品的理论可行性；然后，分别对添加了不同原料的三种主食产品的δ13C、δ15N进行判别分析和聚类分析，判别图显示三者处于不同的分布区域，聚类分析显示马铃薯产品为一类，而红薯和玉米产品属于另一类。研究结果表明，EA-IRMS技术可以实现对马铃薯主食产品与添加了其他两种作物的主食产品进行鉴别分析。 |
| 关 键 词： | 食品加工技术；真实性检测；马铃薯主食；元素分析-同位素比率质谱 |
| Title： | Authenticity determination of potato in staple food products by the ratio of stable isotope C and N |
| Author： | FAN Xin, ZHANG Bingcheng, ZHAO Dayun |
| Organization： | School of Agriculture and Biology, Shanghai Jiao Tong University |
| Abstract： | In order to determine the authenticity of potato in staple food products, which may be adulterated with sweet potato and/or corn, two major staple foods, i.e. steamed bread and noodle with a gradient addition of potato, sweet potato and maize were determined by elemental analysis-isotope ratio mass spectrometry (EA-IRMS). At first, the stable isotope ratios of carbon and nitrogen elements, i.e. δ13C, δ15N in the raw materials were detected and analyzed via analysis of variance (ANOVA). The results of ANOVA on δ13C, δ15N of raw material powder indicated that there were significant differences of the δ13C, δ15N among three kinds of crop flour, which showed great potential for EA-IRMS methodology. Then, the discriminant analysis and cluster analysis were carried out to categorize the three kinds of staple food products. As a result, the discriminant diagram showed that the three kinds of products were in different distribution regions, and the cluster analysis showed that the potato products were in one category while the sweet potato and corn products were in the other category. The investigation reveals that EA-IRMS technology can be utilized to determine the authenticity of potato in the staple food products adulterated with other two crops. |
| Key words： | food processing technology; authentic determination; potato stable food; elemental analysis-isotope ratio mass spectrometry (EA-IRMS) |
| 发表期数： | 2019年8月第4期 |
| 引用格式： | 范鑫，张秉诚，赵大云. 应用C、N 稳定同位素比率分析鉴别马铃薯主食产品的真实性[J]. 中国科技论文在线精品论文，2019，12（4）：667-673. |
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