Food and Fermentation Industries >

2020 , Vol. 46 >Issue 10: 296 - 302

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023229

Progress of stable isotope ratio mass spectrometry in the traceability of aquatic products

  • TANG Huali ,
  • GAO Tao ,
  • WANG Zhaodan ,
  • LUO Zhenyu ,
  • LUO Huangyang
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  • (College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China)

Received date: 2019-12-30

  Online published: 2020-06-17

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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

Cite this article

TANG Huali , GAO Tao , WANG Zhaodan , LUO Zhenyu , LUO Huangyang . Progress of stable isotope ratio mass spectrometry in the traceability of aquatic products[J]. Food and Fermentation Industries, 2020 , 46(10) : 296 -302 . DOI: 10.13995/j.cnki.11-1802/ts.023229

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