元素含量及稳定同位素比值用于网销带鱼产地溯源
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摘要
采用液相色谱-同位素质谱(LC-IRMS)和电感耦合等离子质谱法(ICP-MS)对吕泗渔场、舟山渔场、青海渔场及闽南渔场4个地区24个批次的网销带鱼中稳定同位素比值(δ~(13)C和δ~(15)N)以及多元素(Na、Mg、K、Ca、Mn、Fe、Cu、Zn、As、Sr)含量进行测定,基于其稳定同位素比值和元素组成的差异,结合聚类分析(CA)和主成分分析(PCA)建立判别模型,对4个地区的网销带鱼进行产地溯源研究。方差分析(ANOVA)结果表明,各地区网销带鱼中稳定同位素比值和元素组成具有明显的地域特征,其中9种元素含量差异显著。CA分析表明,样品产地的判别正确率为83.33%。PCA分析表明,前3个主成分(累计方差贡献率为82.16%)的得分散点图分成了4个相对集中的区域,彼此之间没有重叠,能够有效地区分网销带鱼产地。本研究结果表明,利用稳定同位素和多元素检测,并结合CA和PCA,能够对网销带鱼进行有效的产地溯源和判别,实用性良好。
To explore the possibility of applying the characteristics of element composition and stable isotopes of Trichiurus haumela sold online for investigation of traceability of geographic origin,the stable isotope ratios(δ~(13)C and δ~(15)N) and multi-element (Na,Mg,K,Ca,Mn,Fe,Cu,Zn,As,Sr) contents of 24 batches of trichiurus haumela in different regions including Lvsi Fishing Ground,Zhoushan Fishing Ground,Qinghai Fishing Ground, and Minnan Fishing Ground were determined by liquid chromatography-isotope mass spectrometry (LC-IRMS) and inductively coupled plasma mass spectrometry (ICP-MS). Based on the differences in their stable isotope ratios and elemental composition,a discriminant model was established based on cluster analysis (CA) and principal component analysis (PCA) to trace the origin of trichiurus haumela sold online in the four regions. Analysis of variance (ANOVA) showed that the stable isotope ratios and elemental composition of trichiurus haumela sold online in each area had obvious regional characteristics,and the contents of the nine elements were significantly different. CA result indicated that the correct discrimination rate of the sample origin was 83. 33%. PCA showed that the scattered points of the first three principal components (the cumulative variance contribution rate is 82. 16%) were divided into four relatively concentrated areas without any overlap with each other,and could effectively distinguish the origin of trichiurus haumela sold online. In summary,the use of stable isotopes and multi-element detection combined with CA,PCA could effectively trace the origin and discriminate of trichiurus haumela sold online, had certain feasibility and application value.
To explore the possibility of applying the characteristics of element composition and stable isotopes of Trichiurus haumela sold online for investigation of traceability of geographic origin,the stable isotope ratios(δ~(13)C and δ~(15)N) and multi-element (Na,Mg,K,Ca,Mn,Fe,Cu,Zn,As,Sr) contents of 24 batches of trichiurus haumela in different regions including Lvsi Fishing Ground,Zhoushan Fishing Ground,Qinghai Fishing Ground, and Minnan Fishing Ground were determined by liquid chromatography-isotope mass spectrometry (LC-IRMS) and inductively coupled plasma mass spectrometry (ICP-MS). Based on the differences in their stable isotope ratios and elemental composition,a discriminant model was established based on cluster analysis (CA) and principal component analysis (PCA) to trace the origin of trichiurus haumela sold online in the four regions. Analysis of variance (ANOVA) showed that the stable isotope ratios and elemental composition of trichiurus haumela sold online in each area had obvious regional characteristics,and the contents of the nine elements were significantly different. CA result indicated that the correct discrimination rate of the sample origin was 83. 33%. PCA showed that the scattered points of the first three principal components (the cumulative variance contribution rate is 82. 16%) were divided into four relatively concentrated areas without any overlap with each other,and could effectively distinguish the origin of trichiurus haumela sold online. In summary,the use of stable isotopes and multi-element detection combined with CA,PCA could effectively trace the origin and discriminate of trichiurus haumela sold online, had certain feasibility and application value.
引文
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5 XIANG Yang,HAO Li-Zhuang,NIU Jian-Zhang,ZHANG Xiao-Wei,CHAI Sha-Tuo.Food Science,2015,36(12):191-195项洋,郝力壮,牛建章,张晓卫,柴沙驼.食品科学,2015,36(12):191-195
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9 WU Hao,XIE Li-Qi,JIN Bao-Hui,YAN Zhi,CHEN Bo,HUA Hong-Hui,LIN Guang-Hui.Chinese J.Anal.Chem.,2015,43(3):344-349吴浩,谢丽琪,靳保辉,颜治,陈波,华红慧,林光辉.分析化学,2015,43(3):344-349
10 Dutra S V,Adami L,Marcon A R,Carnieli G J,Roani C A,Spinelli F R,Leonardelli S,Vanderlinde R.Food Chem.,2013,141(3):2148-2153
11 LI Xue-Min,JIA Guang-Qun,WANG Lei,CAO Yan-Zhong,ZHANG Jin-Jie,SUN Hui-Yuan,HUO Shao-Yu.Chinese J.Anal.Chem.,2014,42(1):99-103李学民,贾光群,王蕾,曹彦忠,张进杰,孙会媛,霍韶瑜.分析化学,2014,42(1):99-103
12 Geana I,Iordache A,Ionete R,Marinescu A,Ranca A,Culea M.Food Chem.,2013,138:1125-1134
13 Fan X F,Zhong Q D,Gao H D,Wang D B,Li G H,Huang Z B.J.Food Drug Anal.,2018,26(3):1033-1044
14 LU Hai,LIU Yi-Cui,WANG Jun,ZHOU Yuan-Jing,REN Tong-Xiang,ZHOU Tao.Chinese J.Anal.Chem.,2012,40(10):1598-1601逯海,刘懿璨,王军,周原晶,任同祥,周涛.分析化学,2012,40(10):1598-1601
15 Molkentin J,Lehmann I,Ostermeyer U,Rehbein H.Food Control,2015,53:55-66
16 Kim H,Kumar K S,Shin K H.Food Chem.,2015,172:523-527
17 GUO Bo-Li,WEI Yi-Min,Simon K D,PAN Jia-Rong,WEI Shuai.Chinese J.Anal.Chem.,2009,37(9):1333-1336郭波莉,魏益民,Simon K D,潘家荣,魏帅.分析化学,2009,37(9):1333-1336
18 Horacek M,Min J S.Food Chem.,2010,121(2):517-520
19 Erasmus S W,Muller M,Butler M,Hoffman L C.Food Chem.,2018,239:926-934
20 Sun S M,Guo B L,Wei Y M.Food Chem.,2016,213:675-681
21 Rijke E D,Schoorl J C,Cerli C,Vonhof H B,Verdegaal S J A,VivóT G,Lopatka M,Dekter R,Bakker D,Sjerps M J,Ebskamp M,Koster C G.Food Chem.,2016,204:122-128
22 Opatic'A M,Necˇemer M,Lojen S,Masten J,Zlatic'E,珔Sircelj H,Stopar D,Vidrih R.Food Control,2018,89:133-141
23 HU Gui-Xian,SHAO Sheng-Zhi,ZHANG Yong-Zhi,WANG Xi-Chang,GUO Yan-Ru.Journal of Nuclear Agricultural Sciences,2017,31(12):2450-2459胡桂仙,邵圣枝,张永志,王锡昌,郭燕茹.核农学报,2017,31(12):2450-2459
24 Ni K,Wang J,Zhang Q F,Yi X Y,Ma L F,Shi Y Z,Ruan J Y.J.Food Comp.Anal.,2018,67:104-109
25 Ma G C,Zhang Y B,Zhang J Y,Wang G Q,Chen L Y,Zhang M G,Liu T,Liu X,Lu C Y.Food Control,2016,59:714-720
26 Zhao H Y,Yu C D,Li M.J.Food Comp.An.,2017,63:15-20
27 GUO Xiao-Xi,LIU Yuan,XU Chang-Hua,WANG Xi-Chang,GUO Yan-Ru.Food Science,2015,36(13):294-298郭小溪,刘源,许长华,王锡昌,郭燕茹.食品科学,2015,36(13):294-298
28 LIN Long-Shan,ZHANG Han-Ye,LI Hui-Yu,CHENG Jia-Hua.Periodical of Ocean University of China,2006,36(6):932-936林龙山,张寒野,李惠玉,程家骅.中国海洋大学学报(自然科学版),2006,36(6):932-936
29 Marengo E,Robotti E,Righetti P G,Campostrini N,Pascali J,Ponzoni M,Hamdan M,Astner H.Clin.Chim.Acta,2004,345(1-2):55-67
2 Liu X F,Xue C H,Wang Y M,Li Z J,Xue Y,Xu J.Food Control,2012,2(23):522-527
3 ZHAO Jing-Jing,ZHANG Zhong-Yi,ZHENG Neng-Jian,TIAN Jing,ZHU Guang-Xu,XIAO Hua-Yun.Chinese J.Anal.Chem.,2017,45(3):309-315赵晶晶,张忠义,郑能建,田晶,朱光旭,肖化云.分析化学,2017,45(3):309-315
4 Camin F,Perini M,Bontempo L,Galeotti M,Tibaldi E,Piasentier E.Food Chem.,2018,267(SI):288-295
5 XIANG Yang,HAO Li-Zhuang,NIU Jian-Zhang,ZHANG Xiao-Wei,CHAI Sha-Tuo.Food Science,2015,36(12):191-195项洋,郝力壮,牛建章,张晓卫,柴沙驼.食品科学,2015,36(12):191-195
6 FEI Xiao-Qing,WU Bin,SHEN Chong-Yu,DING Tao,LI Li-Hua,LU Ying.Chinese Journal of Chromatography,2011,29(1):15-19费晓庆,吴斌,沈崇钰,丁涛,李丽花,路颖.色谱,2011,29(1):15-19
7 LI Xin,CHEN Xiao-Zhen,LIU Zhu,JIANG Xin,ZHANG Dong-Lei.Modern Food Science and Technology,2013,29(4):867-871李鑫,陈小珍,刘柱,蒋鑫,张东雷.现代食品科技,2013,29(4):867-871
8 Soares F,Anzanello M J,Fogliatto F S,Marcelo M C A,Ferr2o M F,Manfroi V,Pozebon D.Comput.Electron.Agr.,2018,150:33-40
9 WU Hao,XIE Li-Qi,JIN Bao-Hui,YAN Zhi,CHEN Bo,HUA Hong-Hui,LIN Guang-Hui.Chinese J.Anal.Chem.,2015,43(3):344-349吴浩,谢丽琪,靳保辉,颜治,陈波,华红慧,林光辉.分析化学,2015,43(3):344-349
10 Dutra S V,Adami L,Marcon A R,Carnieli G J,Roani C A,Spinelli F R,Leonardelli S,Vanderlinde R.Food Chem.,2013,141(3):2148-2153
11 LI Xue-Min,JIA Guang-Qun,WANG Lei,CAO Yan-Zhong,ZHANG Jin-Jie,SUN Hui-Yuan,HUO Shao-Yu.Chinese J.Anal.Chem.,2014,42(1):99-103李学民,贾光群,王蕾,曹彦忠,张进杰,孙会媛,霍韶瑜.分析化学,2014,42(1):99-103
12 Geana I,Iordache A,Ionete R,Marinescu A,Ranca A,Culea M.Food Chem.,2013,138:1125-1134
13 Fan X F,Zhong Q D,Gao H D,Wang D B,Li G H,Huang Z B.J.Food Drug Anal.,2018,26(3):1033-1044
14 LU Hai,LIU Yi-Cui,WANG Jun,ZHOU Yuan-Jing,REN Tong-Xiang,ZHOU Tao.Chinese J.Anal.Chem.,2012,40(10):1598-1601逯海,刘懿璨,王军,周原晶,任同祥,周涛.分析化学,2012,40(10):1598-1601
15 Molkentin J,Lehmann I,Ostermeyer U,Rehbein H.Food Control,2015,53:55-66
16 Kim H,Kumar K S,Shin K H.Food Chem.,2015,172:523-527
17 GUO Bo-Li,WEI Yi-Min,Simon K D,PAN Jia-Rong,WEI Shuai.Chinese J.Anal.Chem.,2009,37(9):1333-1336郭波莉,魏益民,Simon K D,潘家荣,魏帅.分析化学,2009,37(9):1333-1336
18 Horacek M,Min J S.Food Chem.,2010,121(2):517-520
19 Erasmus S W,Muller M,Butler M,Hoffman L C.Food Chem.,2018,239:926-934
20 Sun S M,Guo B L,Wei Y M.Food Chem.,2016,213:675-681
21 Rijke E D,Schoorl J C,Cerli C,Vonhof H B,Verdegaal S J A,VivóT G,Lopatka M,Dekter R,Bakker D,Sjerps M J,Ebskamp M,Koster C G.Food Chem.,2016,204:122-128
22 Opatic'A M,Necˇemer M,Lojen S,Masten J,Zlatic'E,珔Sircelj H,Stopar D,Vidrih R.Food Control,2018,89:133-141
23 HU Gui-Xian,SHAO Sheng-Zhi,ZHANG Yong-Zhi,WANG Xi-Chang,GUO Yan-Ru.Journal of Nuclear Agricultural Sciences,2017,31(12):2450-2459胡桂仙,邵圣枝,张永志,王锡昌,郭燕茹.核农学报,2017,31(12):2450-2459
24 Ni K,Wang J,Zhang Q F,Yi X Y,Ma L F,Shi Y Z,Ruan J Y.J.Food Comp.Anal.,2018,67:104-109
25 Ma G C,Zhang Y B,Zhang J Y,Wang G Q,Chen L Y,Zhang M G,Liu T,Liu X,Lu C Y.Food Control,2016,59:714-720
26 Zhao H Y,Yu C D,Li M.J.Food Comp.An.,2017,63:15-20
27 GUO Xiao-Xi,LIU Yuan,XU Chang-Hua,WANG Xi-Chang,GUO Yan-Ru.Food Science,2015,36(13):294-298郭小溪,刘源,许长华,王锡昌,郭燕茹.食品科学,2015,36(13):294-298
28 LIN Long-Shan,ZHANG Han-Ye,LI Hui-Yu,CHENG Jia-Hua.Periodical of Ocean University of China,2006,36(6):932-936林龙山,张寒野,李惠玉,程家骅.中国海洋大学学报(自然科学版),2006,36(6):932-936
29 Marengo E,Robotti E,Righetti P G,Campostrini N,Pascali J,Ponzoni M,Hamdan M,Astner H.Clin.Chim.Acta,2004,345(1-2):55-67