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Lukacs M, Zaukuu JLZ, Bazar G, Pollner B, Fodor M, Kovacs Z. Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders. Molecules 2024; 29:781. [PMID: 38398532 PMCID: PMC10892823 DOI: 10.3390/molecules29040781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/01/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
Protein adulteration is a common fraud in the food industry due to the high price of protein sources and their limited availability. Total nitrogen determination is the standard analytical technique for quality control, which is incapable of distinguishing between protein nitrogen and nitrogen from non-protein sources. Three benchtops and one handheld near-infrared spectrometer (NIRS) with different signal processing techniques (grating, Fourier transform, and MEM-micro-electro-mechanical system) were compared with detect adulteration in protein powders at low concentration levels. Whey, beef, and pea protein powders were mixed with a different combination and concentration of high nitrogen content compounds-namely melamine, urea, taurine, and glycine-resulting in a total of 819 samples. NIRS, combined with chemometric tools and various spectral preprocessing techniques, was used to predict adulterant concentrations, while the limit of detection (LOD) and limit of quantification (LOQ) were also assessed to further evaluate instrument performance. Out of all devices and measurement methods compared, the most accurate predictive models were built based on the dataset acquired with a grating benchtop spectrophotometer, reaching R2P values of 0.96 and proximating the 0.1% LOD for melamine and urea. Results imply the possibility of using NIRS combined with chemometrics as a generalized quality control tool for protein powders.
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Affiliation(s)
- Matyas Lukacs
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary;
| | - John-Lewis Zinia Zaukuu
- Department of Food Science & Technology, Kwame Nkrumah University of Science & Technology, Kumasi-Ghana 00233, Ghana;
| | - George Bazar
- CORRELTECH Laboratory, ADEXGO Kft., 1222 Budapest, Hungary;
| | | | - Marietta Fodor
- Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary;
| | - Zoltan Kovacs
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary;
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2
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Grabska J, Beć KB, Ueno N, Huck CW. Analyzing the Quality Parameters of Apples by Spectroscopy from Vis/NIR to NIR Region: A Comprehensive Review. Foods 2023; 12:foods12101946. [PMID: 37238763 DOI: 10.3390/foods12101946] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Spectroscopic methods deliver a valuable non-destructive analytical tool that provides simultaneous qualitative and quantitative characterization of various samples. Apples belong to the world's most consumed crops and with the current challenges of climate change and human impacts on the environment, maintaining high-quality apple production has become critical. This review comprehensively analyzes the application of spectroscopy in near-infrared (NIR) and visible (Vis) regions, which not only show particular potential in evaluating the quality parameters of apples but also in optimizing their production and supply routines. This includes the assessment of the external and internal characteristics such as color, size, shape, surface defects, soluble solids content (SSC), total titratable acidity (TA), firmness, starch pattern index (SPI), total dry matter concentration (DM), and nutritional value. The review also summarizes various techniques and approaches used in Vis/NIR studies of apples, such as authenticity, origin, identification, adulteration, and quality control. Optical sensors and associated methods offer a wide suite of solutions readily addressing the main needs of the industry in practical routines as well, e.g., efficient sorting and grading of apples based on sweetness and other quality parameters, facilitating quality control throughout the production and supply chain. This review also evaluates ongoing development trends in the application of handheld and portable instruments operating in the Vis/NIR and NIR spectral regions for apple quality control. The use of these technologies can enhance apple crop quality, maintain competitiveness, and meet the demands of consumers, making them a crucial topic in the apple industry. The focal point of this review is placed on the literature published in the last five years, with the exceptions of seminal works that have played a critical role in shaping the field or representative studies that highlight the progress made in specific areas.
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Affiliation(s)
- Justyna Grabska
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Krzysztof B Beć
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Nami Ueno
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Christian W Huck
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
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Kasemsumran S, Boondaeng A, Ngowsuwan K, Jungtheerapanich S, Apiwatanapiwat W, Janchai P, Meelaksana J, Vaithanomsat P. Simultaneous Monitoring of the Evolution of Chemical Parameters in the Fermentation Process of Pineapple Fruit Wine Using the Liquid Probe for Near-Infrared Coupled with Chemometrics. Foods 2022; 11:377. [PMID: 35159527 PMCID: PMC8834468 DOI: 10.3390/foods11030377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 01/25/2022] [Accepted: 01/26/2022] [Indexed: 12/24/2022] Open
Abstract
This study used Fourier transform-near-infrared (FT-NIR) spectroscopy equipped with the liquid probe in combination with an efficient wavelength selection method named searching combination moving window partial least squares (SCMWPLS) for the determination of ethanol, total soluble solids, total acidity, and total volatile acid contents in pineapple fruit wine fermentation using Saccharomyces cerevisiae var. burgundy. Two fermentation batches were produced, and the NIR spectral data of the calibration samples in the wavenumber range of 11,536-3952 cm-1 were obtained over ten days of the fermentation period. SCMWPLS coupled with second derivatives searched and optimized spectral intervals containing useful information for building calibration models of four parameters. All models were validated by test samples obtained from an independent fermentation batch. The SCMWPLS models showed better predictions (the lowest value of prediction error and the highest value of residual predictive deviation) with acceptable statistical results (under confidence limits) among the results achieved by using the whole region. The results of this study demonstrated that FT-NIR spectroscopy using a liquid probe coupled with SCMWPLS could select the optimized wavelength regions while reducing spectral points and increasing accuracy for simultaneously monitoring the evolution of four chemical parameters in pineapple fruit wine fermentation.
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Affiliation(s)
- Sumaporn Kasemsumran
- Laboratory of Non-Destructive Quality Evaluation of Commodities, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand; (K.N.); (S.J.)
| | - Antika Boondaeng
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (J.M.); (P.V.)
| | - Kraireuk Ngowsuwan
- Laboratory of Non-Destructive Quality Evaluation of Commodities, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand; (K.N.); (S.J.)
| | - Sunee Jungtheerapanich
- Laboratory of Non-Destructive Quality Evaluation of Commodities, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand; (K.N.); (S.J.)
| | - Waraporn Apiwatanapiwat
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (J.M.); (P.V.)
| | - Phornphimon Janchai
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (J.M.); (P.V.)
| | - Jiraporn Meelaksana
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (J.M.); (P.V.)
| | - Pilanee Vaithanomsat
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (J.M.); (P.V.)
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Lyu J, Dong B, Pan G, Sun L, Bai X, Hu S, Shen B, Zhou B, Wang L, Xu W, Zhou D, Xu L, Song H. Ni 2+ and Pr 3+ Co-doped CsPbCl 3 perovskite quantum dots with efficient infrared emission at 1300 nm. NANOSCALE 2021; 13:16598-16607. [PMID: 34585206 DOI: 10.1039/d1nr04455a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Lead halide perovskite quantum dots (PQDs) show great prospects in the field of optoelectronic applications. Although having high efficiency and narrow-band emission performance in the visible light region, the infrared multicolor luminescence performance of perovskite nanocrystals is still highly desired. In this work, in order to increase the luminescence intensity and extend the infrared multicolor luminescence, transition metal and rare earth ions are co-doped into PQDs. Herein, PQDs emitting at 1300 nm are realized by Pr3+ doping, which has not been reported in previous literature. The luminescence and kinetic process of Ni2+ and Pr3+ co-doped CsPbCl3 PQDs are studied, which exhibit considerably enhanced emission intensity at 400 nm and 1300 nm, with an overall quantum efficiency of photoluminescence (PLQY) of 89% and the highest infrared PLQY of 23%.
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Affiliation(s)
- Jiekai Lyu
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Biao Dong
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Gencai Pan
- International Joint Research Laboratory of New Energy Materials and Devices of Henan Province, School of Physics and Electronics, Henan University, No. 1 Jinming Street, Kaifeng 475004, China
| | - Liheng Sun
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Xue Bai
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Songtao Hu
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Bo Shen
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Bingshuai Zhou
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Lin Wang
- Department of Oral Implantology, School of Dentistry, Jilin University, Changchun 130021, China
- Jilin Provincial Key Laboratory of Sciences and Technology for Stomatology Nanoengineering, Changchun 130021, China
| | - Wen Xu
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Donglei Zhou
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Lin Xu
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
| | - Hongwei Song
- State Key Laboratory on Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, 2699 Qianjin Street, Changchun 130012, China.
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Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5527826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets.
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Wang L, Zhong K, Luo A, Chen J, Shen Y, Wang X, He Q, Gao H. Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor. Food Sci Nutr 2021; 9:3500-3511. [PMID: 34262710 PMCID: PMC8269578 DOI: 10.1002/fsn3.2291] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 03/27/2021] [Accepted: 03/31/2021] [Indexed: 11/30/2022] Open
Abstract
Chinese soy sauce aroma liquor (CSSL) is a famous Baijiu. Multiple rounds of fermentation, the characteristic of CSSL processing, contributes to the differences in the quality of the liquor of different rounds. In this study, the grains on cooled, stacked, and fermented stages of 4th to 7th rounds were taken, of which the environmental factors, bacterial diversity, and volatile compounds were comprehensively analyzed. Lactobacillaceae, Bacillaceae, Thermoactinomycetaceae, and Enterobacteriaceae were the top four families, of which Lactobacillaceae dominated the fermented stage of each round. Principal component analysis (PCA) and principal coordinate analysis (PCoA) supported the popular view that the liquors of 3rd to 5th rounds possess the best quality. Lactobacillaceae is an extremely critical bacterium for CSSL fermentation. This study provides comprehensive understanding regarding the dynamic changes in fermented grains during the 4th to 7th rounds, which could help to improve the processing technology of CSSL.
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Affiliation(s)
- Lingchang Wang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Aimin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Jian Chen
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Yi Shen
- Sichuan Langjiu Group Co., LtdLuzhouChina
| | - Xi Wang
- Sichuan Langjiu Group Co., LtdLuzhouChina
| | - Qiang He
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
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7
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Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Jiang H, Xu W, Chen Q. High precision qualitative identification of yeast growth phases using molecular fusion spectra. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104211] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01573-w] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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10
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García Díaz P, Martínez Rojas JA, Utrilla Manso M, Monasterio Expósito L. Analysis of Water, Ethanol, and Fructose Mixtures Using Nondestructive Resonant Spectroscopy of Mechanical Vibrations and a Grouping Genetic Algorithm. SENSORS (BASEL, SWITZERLAND) 2018; 18:s18082695. [PMID: 30115870 PMCID: PMC6111329 DOI: 10.3390/s18082695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 08/12/2018] [Accepted: 08/14/2018] [Indexed: 06/08/2023]
Abstract
A new haptic sensor that is based on vibration produced by mechanical excitation from a clock coupled to a resonant cavity is presented. This sensor is intended to determine the chemical composition of liquid mixtures in a completely non-destructive method. In this case, a set of 23 samples of water, ethanol, and fructose mixtures has been used to simulate different kinds of alcoholic beverage. The spectral information from the vibrational absorption bands of liquid samples is analyzed by a Grouping Genetic Algorithm. An Extreme Learning Machine implements the fitness function that is able to classify the mixtures according to the concentration of ethanol and fructose. The 23 samples range from 0%⁻13% by volume of ethanol and from 0⁻3 g/L of fructose, all of them with different concentration. The new technique achieves an average classification accuracy of 96%.
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Affiliation(s)
- Pilar García Díaz
- Department of Signal Theory and Communications, University of Alcalá, Polytechnic School, 28871 Alcalá de Henares, Madrid, Spain.
| | - Juan Antonio Martínez Rojas
- Department of Signal Theory and Communications, University of Alcalá, Polytechnic School, 28871 Alcalá de Henares, Madrid, Spain.
| | - Manuel Utrilla Manso
- Department of Signal Theory and Communications, University of Alcalá, Polytechnic School, 28871 Alcalá de Henares, Madrid, Spain.
| | - Leticia Monasterio Expósito
- Department of Signal Theory and Communications, University of Alcalá, Polytechnic School, 28871 Alcalá de Henares, Madrid, Spain.
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Wang B, Peng B. A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber-Optic FT-NIR Spectrometry and PLS Regression. J Food Sci 2017; 82:358-363. [DOI: 10.1111/1750-3841.13604] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Revised: 12/02/2016] [Accepted: 12/05/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Bingqian Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural Univ.; 430070 Wuhan Hubei China
| | - Bangzhu Peng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural Univ.; 430070 Wuhan Hubei China
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