Lee Jung Eun, Choi Eunji, Jang Cheol Seong, Chun Hyang Sook, Ahn Sangdoo, Kim Byung Hee
Department of Food and Nutrition, Sookmyung Women's University, Seoul, 04310 Korea.
Department of Applied Plant Sciences, Kangwon National University, Chuncehon, 24341 Korea.
Food Sci Biotechnol. 2021 Sep 18;30(12):1497-1507. doi: 10.1007/s10068-021-00980-2. eCollection 2021 Nov.
This study aimed to distinguish between Korean and Chinese red pepper powder (RPP) using inorganic elemental analysis data combined with orthogonal partial least squares-discriminant analysis (OPLS-DA). Elemental concentrations were obtained for 31 Korean and 31 Chinese RPP samples that were collected in Korea. Energy dispersive X-ray fluorescence spectroscopy detected 11 elements in these samples. Rb and Cl concentrations were selected as the variables which best allowed distinguishing between Korean and Chinese RPP using an S-plot from OPLS-DA. Rb and Cl concentrations in the Korean RPP samples were ≤ 1.6 mg/100 g (measured by inductively coupled plasma-optical emission spectroscopy) and ≤ 215 mg/100 g, respectively. A blind trial demonstrated that Korean RPP containing ≥ 50 g/100 g of Chinese RPP could be identified by applying predetermined ranges of Rb and Cl concentrations, suggesting that analysis of these two elements is a possible approach to distinguish between Korean and Chinese RPP.
本研究旨在结合正交偏最小二乘判别分析（OPLS-DA）和无机元素分析数据，区分韩国辣椒粉（RPP）和中国辣椒粉。对在韩国收集的31个韩国辣椒粉样品和31个中国辣椒粉样品进行了元素浓度测定。能量色散X射线荧光光谱法检测了这些样品中的11种元素。利用OPLS-DA的S图，选择Rb和Cl浓度作为最能区分韩国辣椒粉和中国辣椒粉的变量。韩国辣椒粉样品中Rb和Cl的浓度分别≤1.6毫克/100克（通过电感耦合等离子体发射光谱法测量）和≤215毫克/100克。一项盲测表明，通过应用Rb和Cl浓度的预定范围，可以识别出含有≥50克/100克中国辣椒粉的韩国辣椒粉，这表明分析这两种元素是区分韩国辣椒粉和中国辣椒粉的一种可行方法。
