Plant and Soil Science Section and Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark.
National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, 2800 Kgs. Lyngby, Denmark.
Food Chem. 2019 Sep 1;291:59-67. doi: 10.1016/j.foodchem.2019.03.125. Epub 2019 Mar 30.
Analytical methods for authenticity testing of organically grown vegetables are urgently needed. Here we present a novel method for organic authentication based on stable isotope ratio analysis of oxygen in plant-derived sulphate. We combined this method with stable isotope ratio analysis of bulk plant tissue and plant-derived nitrate to discriminate organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials and from a case study using retail potatoes. It was shown that oxygen isotope ratios of sulphate from organic vegetables were significantly lower compared to their conventional counterparts and the values were directly linked to the fertilisation strategy. The classification power of sulphate isotope analysis was superior compared to known bulk tissue isotope markers and nitrate isotope values. In conclusion, oxygen isotope analysis of plant-derived sulphate represents a promising new method for authentication of organic vegetables.
有机蔬菜真实性检测的分析方法亟待开发。在此，我们提出了一种基于植物衍生硫酸盐中氧稳定同位素比值分析的新型有机认证方法。我们将这种方法与植物组织和植物衍生硝酸盐的稳定同位素比值分析相结合，以区分来自严格控制的长期田间试验和零售土豆的案例研究的有机和常规土豆、胡萝卜和白菜。结果表明，与常规蔬菜相比，有机蔬菜中硫酸盐的氧同位素比值显著降低，且这些值与施肥策略直接相关。与已知的组织同位素标记物和硝酸盐同位素值相比，硫酸盐同位素分析的分类能力更优。总之，植物衍生硫酸盐的氧同位素分析为有机蔬菜的认证提供了一种很有前途的新方法。
