Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles
文献类型： 外文期刊
作者： Li, Chunlin 1 ; Sheng, Meiling 1 ; Zhang, Menglin 2 ; Rogers, Karyne M. 1 ; Nie, Jing 1 ; Shao, Shengzhi 1 ; Xiao, Jianbo 2 ; Yuan, Yuwei 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
2.Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Vigo 36310, Spain
3.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, Hangzhou 310021, Peoples R China
4.Minist Agr & Rural Affairs China, Key Lab Informat Traceabil Agr Prod, Hangzhou 310021, Peoples R China
5.Zhejiang Acad Agr Sci, Inst Digital Agr, Hangzhou 310021, Peoples R China
6.Natl Isotope Ctr, GNS Sci, 30 Gracefield Rd, Lower Hutt 5040, New Zealand
关键词： Soy sauce; Monosodium glutamate; Carbon isotope; Nitrogen isotope; Amino acids; Similarity method; Fraudulent labeling; Authenticity
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2024 年 461 卷
页码：
收录情况： SCI
摘要： Seasonings such as naturally fermented soy sauce without added monosodium glutamate (MSG), are currently a growth market in China. However, fraudulent and mislabeled zero-added MSG soy sauce may cause a risk of excessive MSG intake, increasing food safety issues for consumers. This study investigates stable carbon and nitrogen isotopes and 16 amino acids in typical Chinese in-market soy sauces and uses a similarity method to establish criteria to authenticate MSG addition claims. Results reveal most zero-added MSG soy sauces had lower delta C-13 values (-25.2 parts per thousand to -17.7 parts per thousand) and glutamic acid concentrations (8.97 mg mL(-1) to 34.76 mg mL(-1)), and higher delta N-15 values (-0.27 parts per thousand +0.95 parts per thousand) and other amino acid concentrations than added-MSG labeled samples. A combined approach, using isotopes, amino acids, similarity coefficients and uncertainty values, was evaluated to rapidly and accurately identify zero-added MSG soy sauces from MSG containing counterparts.
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