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Discrimination of geographical origin and species of China's cattle bones based on multi-element analyses by inductively coupled plasma mass spectrometry.

Discrimination of geographical origin and species of China's cattle bones based on multi-element analyses by inductively coupled plasma mass spectrometry.

Authors :
Zhang, Hongru
Liu, Wenyuan
Shen, Qingshan
Zhao, Laiyu
Zhang, Chunhui
Richel, Aurore
Source :
Food Chemistry. Sep2021, Vol. 356, pN.PAG-N.PAG. 1p.
Publication Year :
2021

Abstract

• Elemental profiles of 143 cattle bone samples are determined by ICP-MS. • LDA is used for species and geographical origin discrimination. • The K-fold cross validation accuracies of LDA are 99.3% and 94.5%, respectively. • Multi-element analysis can be used to regulate the bone products market. Consumers have an increasing concern in the provenance of the foods they consume. Methods for discriminating geographical origins and species of cattle bone product are essential to provide veracious information for consumers and avoid the adulteration and inferior problems. In this study, 50 element contents of a total of 143 cattle bone samples from eight producing regions in China, were determined by inductively coupled plasma mass spectrometry (ICP-MS). Element contents were used as chemical indicators to discriminate species and geographical origins of cattle bone samples by multivariate data analysis, including hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). The K-fold cross validation accuracy for species and geographical origin discrimination was 99.3% and 94.5%, respectively. This study reveals that multi-element analysis accompanied by LDA is an effective technique to ensure the information reliability of cattle bone samples, and this strategy may be a potential tool for standardizing market. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
356
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
150208956
Full Text :
https://doi.org/10.1016/j.foodchem.2021.129619