State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Institute of Digital Agriculture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Chem. 2024 Dec 15;461:140859. doi: 10.1016/j.foodchem.2024.140859. Epub 2024 Aug 12.
Seasonings such as naturally fermented soy sauce without added monosodium glutamate (MSG), are currently a growth market in China. However, fraudulent and mislabeled zero-added MSG soy sauce may cause a risk of excessive MSG intake, increasing food safety issues for consumers. This study investigates stable carbon and nitrogen isotopes and 16 amino acids in typical Chinese in-market soy sauces and uses a similarity method to establish criteria to authenticate MSG addition claims. Results reveal most zero-added MSG soy sauces had lower δC values (-25.2 ‰ to -17.7 ‰) and glutamic acid concentrations (8.97 mg mL to 34.76 mg mL), and higher δN values (-0.27 ‰ +0.95 ‰) and other amino acid concentrations than added-MSG labeled samples. A combined approach, using isotopes, amino acids, similarity coefficients and uncertainty values, was evaluated to rapidly and accurately identify zero-added MSG soy sauces from MSG containing counterparts.
目前，中国市场上的调味品如天然发酵酱油（不含添加的味精）正在增长。然而，欺诈性和标签错误的零添加味精酱油可能导致过量摄入味精的风险，增加消费者的食品安全问题。本研究调查了典型的中国市售酱油中的稳定碳和氮同位素以及 16 种氨基酸，并使用相似性方法建立了鉴别添加味精声称的标准。结果表明，大多数零添加味精酱油的 δC 值（-25.2‰至-17.7‰）和谷氨酸浓度（8.97mg/mL 至 34.76mg/mL）较低，而 δN 值（-0.27‰至+0.95‰）和其他氨基酸浓度则高于添加了味精的标签样品。使用同位素、氨基酸、相似系数和不确定度值的组合方法，评估了从含有味精的对应物中快速准确识别零添加味精酱油的方法。
