Authenticating the geographical origin of the Chinese yam (Tiegun) with stable isotopes and multiple elements

作者：Feng Xiong, Chao-Geng Lyu, Chuanzhi Kang, Xiufu Wan, Jiahui Sun, Tielin Wang, Sheng Wang, Haiyan Li, Jian Yang, Lanping Guo · 发表于：Food Chemistry X · 年份：2023 · DOI：10.1016/j.fochx.2023.100678 · 被引用次数：17 · 研究领域：Isotope Analysis in Ecology、Pacific and Southeast Asian Studies、Archaeology and ancient environmental studies

The Chinese yam, an important orphan crop with both high nutrient and health promoting value, is mainly produced in the Yellow-Huai-Hai plain near the river basins in China. The protected designation of origin (PDO)-labeled Chinese yam differs greatly from others in market acceptance and price, which has led to fakes and the need for reliable authentication methods. Hence, stable isotope ratios of δ13C, δ15N, δ2D, and δ18O and 44 multielemental contents were used to explore the authentication of geographical origins and the effect of environmental factors. Twenty-two elements and δ15N were selected as the key variables to authenticate Chinese yams from three river basins as well as to authenticate them among traditional PDOs and others in the Yellow River basin. Moreover, six environmental factors, including the moisture index, maximum temperature, photosynthetically active radiation, soil organic carbon, total nitrogen and pH, were found to be highly related to these variances.