Predicting isoscapes based on an environmental similarity model for the geographical origin of Chinese rice

Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles

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 δ13C values (-25.2 ‰ to -17.7 ‰) and glutamic acid concentrations (8.97 mg mL-1 to 34.76 mg mL-1), and higher δ15N values (-0.27 ‰ +0.95 ‰) 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.

Effects of Water Isotope Composition on Stable Isotope Distribution and Fractionation of Rice and Plant Tissues

Rice origin authenticity is important for food safety and consumer confidence. The stable isotope composition of rice is believed to be closely related to its water source, which affects its origin characteristics. However, the influence of water availability on the distribution of rice stable isotopes (δ2H and δ18O) is not clear. In this study, three irrigation waters with different isotopic values were used to investigate isotopic water use effects of Indica and Japonica rice, using pot experiments. Under three different water isotope treatments, the δ2H values of Indica polished rice showed significant differences (-65.0 ± 2.3, -60.5 ± 0.8 and -55.8 ± 1.7‰, respectively, p < 0.05) compared to δ13C and δ15N, as did Japonica polished rice. The values of δ2H and δ18O of rice became more positive when applying more enriched (in 2H and 18O) water, and the enrichment effect was higher in rice than in the corresponding plant tissue. In addition, the δ2H and δ18O values of Indica rice leaves decreased at the heading stage, increased at the filling stage, and then decreased at the harvest stage. Japonica rice showed a similar trend. δ2H changes from stem to leaf were more negative, but δ18O changes were more positive, and δ2H and δ18O values from leaf to rice were more positive for both brown and polished rice. The results from this study will clarify different water isotopic composition effects on rice and provide useful information to improve rice origin authenticity using stable isotope-based methods.

C-doped ZnO nanocomposites molecularly imprinted photoelectrochemical sensor for ultrasensitive and selective detection of oxytetracycline in milk

Antibiotic monitoring remains vital to ensure human health and safety in the environment and foods. As the most popular detection method, photoelectrochemical (PEC) sensor can achieve rapid and accurate detection of antibiotics with the advantages of high sensitivity, easy-to-preparation process, as well as high selectivity. Herein, an extremely-efficient visible-light responsible ZnO/C nanocomposite was prepared and combined with acetylene black (as an enhanced conductive matrix), and the electron migration efficiency was greatly accelerated. Meanwhile, a molecularly imprinted polymer obtained by electrical agglomeration was conjugated as a specific recognizing site for target. Furthermore, the as-prepared rMIP-PEC sensor showed a low detection limit (8.75 pmol L^-1, S/N = 3) in a wide linear detection range of 0.01-1000 nmol L^-1 for oxytetracycline (OTC), with excellent selectivity and long-term stability. Our work shed light on applying C-doped ZnO semiconductor and molecularly imprinted polymer as photoelectric active sensing materials for rapid and accurate analysis of antibiotics in foods and environment.