Geographical traceability of gelatin in China using stable isotope ratio analysis

Shuang Li; Shuang Li; Di Jiang; Jinglin Li; Yuhua Ma; Jian Yao; Lin Du; Yisheng Xu; Yuan Qian

doi:10.3389/fnut.2023.1116049

Frontiers in Nutrition (Feb 2023)

Geographical traceability of gelatin in China using stable isotope ratio analysis

Shuang Li,
Shuang Li,
Di Jiang,
Jinglin Li,
Yuhua Ma,
Jian Yao,
Lin Du,
Yisheng Xu,
Yuan Qian

Affiliations

Shuang Li: State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, China
Shuang Li: Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
Di Jiang: Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
Jinglin Li: Department of Tritium Science and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
Yuhua Ma: Department of Tritium Science and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
Jian Yao: Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
Lin Du: Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
Yisheng Xu: State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, China
Yuan Qian: Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China

DOI: https://doi.org/10.3389/fnut.2023.1116049
Journal volume & issue: Vol. 10

Abstract

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Geographical traceability is crucial to the quality and safety control of gelatin. However, currently, methods for gelatin traceability have not been established anywhere in the world. This study aimed to investigate the possibility of differentiating the geographical origins of gelatin from different regions in China using stable isotope technology. To achieve this objective, 47 bovine stick bone samples from three different regions (Inner Mongolia, Shandong, and Guangxi, respectively) in China were collected, and gelatin was extracted from these bones using the enzymatic method. The fingerprint characteristics of stable isotopes of δ13C, δ15N, and δ2H of gelatin from different regions in China were studied. Moreover, isotopic changes from the bone to gelatin during the processing were examined to evaluate the effectiveness of these factors as origin indicators. The results of the one-way analysis of variance (ANOVA) showed that the δ13C, δ15N, and δ2H of gelatin from different regions display significant differences, and using the linear discriminant analysis (LDA), the correct differentiation of origin reached 97.9%. Certain differences in stable isotope ratios were observed during the processing of bone to gelatin samples. Nonetheless, the fractionation effect caused by the processing of bone to gelatin samples was not sufficient to influence the identification of gelatin from different origins, which proves that δ13C, δ15N, and δ2H are effective origin indicators of gelatin. In conclusion, the stable isotope ratio analysis combined with the chemometric analysis can be used as a reliable tool for identifying gelatin traceability.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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