Compositional differences among Chinese soy sauce types studied by C-13 NMR spectroscopy coupled with multivariate statistical analysis
文献类型：期刊论文
| 作者 | Kamal, Ghulam Mustafa1,2; Wang, Xiaohua1,2; Yuan, Bin1,2; Wang, Jie1; Sun, Peng1; Zhang, Xu1; Liu, Maili1 |
| 刊名 | TALANTA
 |
| 出版日期 | 2016-09-01 |
| 卷号 | 158页码:89-99 |
| 关键词 | Soy sauce H-1 NMR C-13 NMR Multivariate analysis Metabonomics PCA |
| 英文摘要 | Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive H-1 NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, C-13 NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using C-13 NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in H-1 NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. |
| WOS标题词 | Science & Technology ; Physical Sciences |
| 类目[WOS] | Chemistry, Analytical |
| 研究领域[WOS] | Chemistry |
| 关键词[WOS] | TETRAGENOCOCCUS-HALOPHILUS TH221 ; LACTIC-ACID BACTERIA ; PATTERN-RECOGNITION ; BLOOD-PRESSURE ; COFFEE BEANS ; DATA SETS ; FERMENTATION ; H-1-NMR ; CHOLINE ; CLASSIFICATION |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000379370400013 |
| 源URL | [http://ir.wipm.ac.cn/handle/112942/9448]  |
| 专题 | 武汉物理与数学研究所_磁共振基础研究部 |
| 作者单位 | 1.Chinese Acad Sci, Key Lab Magnet Resonance Biol Syst, State Key Lab Magnet Resonance & Atom & Mol Phys, Ctr Magnet Resonance,Wuhan Inst Phys & Math, Wuhan 430071, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Kamal, Ghulam Mustafa,Wang, Xiaohua,Yuan, Bin,et al. Compositional differences among Chinese soy sauce types studied by C-13 NMR spectroscopy coupled with multivariate statistical analysis[J]. TALANTA,2016,158:89-99. |
| APA | Kamal, Ghulam Mustafa.,Wang, Xiaohua.,Yuan, Bin.,Wang, Jie.,Sun, Peng.,...&Liu, Maili.(2016).Compositional differences among Chinese soy sauce types studied by C-13 NMR spectroscopy coupled with multivariate statistical analysis.TALANTA,158,89-99. |
| MLA | Kamal, Ghulam Mustafa,et al."Compositional differences among Chinese soy sauce types studied by C-13 NMR spectroscopy coupled with multivariate statistical analysis".TALANTA 158(2016):89-99. |
入库方式： OAI收割
来源：武汉物理与数学研究所
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