Kobayashi Kazuhiro, Tanaka Masaharu, Tanabe Soichi, Yatsukawa Yoichi, Tanaka Mitsuru, Suzuki Takuya
Global Food Safety Institute, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan.
Global Innovation Research Center, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan.
Heliyon. 2018 Sep 19;4(9):e00800. doi: 10.1016/j.heliyon.2018.e00800. eCollection 2018 Sep.
Recently, a number of consumers have begun to appreciate more natural ingredients and have become less willing to consume monosodium glutamate (MSG) as a seasoning. By measuring stable isotope ratios (δC and δN) of glutamic acid contained in foodstuffs and MSG used as seasoning, we attempted to distinguish between both using elemental analyzer-isotope-ratio mass spectrometry (EA/IRMS) and gas chromatography/combustion/IRMS (GC/C/IRMS). As a result, seasoning MSG was observed to have a lower δN value than glutamic acid in foodstuffs. We statistically analyzed the stable isotope ratio data using canonical discriminant analysis, thereby differentiating seasoning MSG from foodstuff-derived glutamic acid at an accuracy of 96.7%. This method is effective for distinguishing glutamic acid in foodstuffs from seasoning MSG.
最近，一些消费者开始更青睐天然成分，不太愿意食用味精（MSG）作为调味料。通过测量食品和用作调味料的味精中所含谷氨酸的稳定同位素比率（δC和δN），我们尝试使用元素分析仪-同位素比率质谱仪（EA/IRMS）和气相色谱/燃烧/IRMS（GC/C/IRMS）来区分两者。结果发现，调味用味精的δN值低于食品中的谷氨酸。我们使用典型判别分析对稳定同位素比率数据进行了统计分析，从而以96.7%的准确率区分出调味用味精和食品来源的谷氨酸。该方法对于区分食品中的谷氨酸和调味用味精很有效。
