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食品与发酵工业  2020, Vol. 46 Issue (10): 296-302    DOI: 10.13995/j.cnki.11-1802/ts.023229
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稳定同位素比率质谱法在水产品溯源中的研究进展
唐华丽*, 高涛, 王兆丹, 罗振宇, 罗黄洋
(重庆三峡学院 生物与食品工程学院,重庆,404000)
Progress of stable isotope ratio mass spectrometry in the traceability of aquatic products
TANG Huali*, GAO Tao, WANG Zhaodan, LUO Zhenyu, LUO Huangyang
(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China)
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摘要 随着近年来水产品标签中的错误信息越来越多以及普通消费者难以根据水产品的外观形态来鉴定其来源等问题的存在,该文讨论了稳定同位素法在水产品溯源中的研究进展。通过对稳定同位素技术在水产品溯源中应用的文献进行分析,得出结论,在单一的稳定同位素溯源中,产地来源的数量、样品数量、物种类别等因素会影响产地溯源的正确率;同时,单一的稳定同位素溯源在有机养殖和野生水产品的辨别中存在一定困难;特异性化合物同位素分析(compound-specific isotope analysis,CSIA)溯源技术在不同季节的溯源效果受到物种类别的影响;稳定同位素结合其他溯源技术能显著提高水产品产地溯源、生产方式鉴别、种类识别的正确率。
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唐华丽
高涛
王兆丹
罗振宇
罗黄洋
关键词:  产地溯源  生产方式鉴别  稳定同位素  水产品  食品追溯    
Abstract: With the increasing mis-lableing in aquatic product in recent years and the difficulty of identifying origins for ordinary consumers based on the appearance of aquatic products, this paper discusses the progress of stable isotope methods in the traceability of aquatic products. Through the analysis of the literature applied in the traceability of a single stable isotope technology in aquatic products, it is concluded that (a) in single stable isotope traceability, the number of origins, the number of samples, the species category and other factors will affect the correct rate of traceability of origin; and (b)there are certain difficulties in the traceability of single stable isotope traceability in organic culture and wild aquatic products; (c) also, the traceability effect of compound-specific isotope analysis (CSIA) in different seasons is influenced by species; (d) stable isotope binding and other traceability techniques could significantly improve the traceability of aquatic products, the identification of production methods, the correct rate of species identification.
Key words:  traceability of origin    production mode identification    stable isotope    aquatic products    food traceability
收稿日期:  2019-12-30                出版日期:  2020-05-25      发布日期:  2020-06-17      期的出版日期:  2020-05-25
基金资助: 重庆市教委科学技术研究项目(KJ1601008);重庆市基础科学与前沿技术研究项目(cstc2016jcyjA0522);重庆三峡学院博士研究基金项目(0968905)
作者简介:  博士,副教授(本文通讯作者,E-mail: hualidfood@163.com)
引用本文:    
唐华丽,高涛,王兆丹,等. 稳定同位素比率质谱法在水产品溯源中的研究进展[J]. 食品与发酵工业, 2020, 46(10): 296-302.
TANG Huali,GAO Tao,WANG Zhaodan,et al. Progress of stable isotope ratio mass spectrometry in the traceability of aquatic products[J]. Food and Fermentation Industries, 2020, 46(10): 296-302.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023229  或          http://sf1970.cnif.cn/CN/Y2020/V46/I10/296
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