An untargeted C-13 isotopic evaluation approach for the discrimination of fermented food matrices at natural abundance: Application to vinegar
An untargeted C-13 isotopic evaluation approach for the discrimination of fermented food matrices at natural abundance: Application to vinegar
复制标题
用于区分天然丰度发酵食品基质的非靶向 C-13 同位素评估方法：在醋中的应用
DOI：
10.1016/j.talanta.2019.120679
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发表时间：
2020
期刊：
影响因子：
6.1
通讯作者：
Liu Maili
中科院分区：
文献类型：
--
作者：
Wang Xiaohua;Zou Wei;Kamal Ghulam Mustafa;Wang Jie;Zhou Mi;Chen Li;Jiang Bin;Khalid Muhammad;Zhang Xu;Liu Maili
A non-destructive and comprehensive13C isotopic evaluation approach based on1H NMR spectroscopy was developed. The carbon isotope distribution (CID) of most of the components (S/N≥ 1000) in food matrices were evaluated using frequency distribution of peak area ratios (PAR) of decoupling to non-13C-decoupling spectra at natural abundance. The approach was applied successfully to vinegar and it was found that thePARof fermented vinegars is obviously narrower than that of the blended one and the one produced via chemically defined culture medium. Besides, the extra additives can also be evaluated by their characteristicPARvalues. It was found that the sugars are the most commonly added components into the blended vinegars. The results obtained from the developed approach show good validity (baseline effect, RSD < 0.1%) and internal reproducibility (RSD < 0.1%). Practicability of the method is confirmed by gas chromatography-isotope ratio mass spectrometry (GC-IRMS) detection method. The results imply that the proposed approach could be used not only for the discrimination but also for the primary authentication of the blended components in the fermented food matrices.
