Correction to Adulteration Identification of Commercial Honey with the C-4 Sugar Content of Negative Values by an Elemental Analyzer and Liquid Chromatography Coupled to Isotope Ratio Mass Spectroscopy

Geographical verification of Pleuropterus multiflorus thunb. by functional compounds, stable isotope ratios, and multielement combined with machine learning methods

The dry roots of Pleuropterus multiflorus Thunb. (PM) have been traditionally utilized as functional foods and medicines China and various Asian countries. They are extensively cultivated in multiple provinces in China, with variations in prices and qualities. This study aims to investigate the regional characteristics of PM by 4 stable isotope ratios, 40 multielement and 16 functional compounds contents, using a total of 357 samples from 8 different geographical origins. Machine learning methods were developed to authenticating the geographical origins of PM, yielding the accuracy range from 94.44 % to 100 % in the test set. Notably, the protected designation of origin, Deqing PM, exhibited a high accuracy of 100 % in most models, A total of 30 significant prediction variables, encompassing 16 functional compounds, δ2H, 12 rare earth elements, and Cu, were identified. Additionally, the study identified altitude, high temperature, and dry or moisture index as the primary influenced environmental factors.

A review of recent compound-specific isotope analysis studies applied to food authentication

Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA δ13C values are widely used to verify geographical origin, organic production, and adulteration. The δ15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while δ2H and δ18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.