From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation
文献类型：期刊论文
| 作者 | Zhang, Qian2,4; Han, Guilin1,5; Liang, Tao2,4; Wang, Lingqing2,4; Wang, Daobing3 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2025-12-15 |
| 卷号 | 495页码:146480 |
| 关键词 | Sr isotopes Vinegar brewing Solid-state fermentation Mineral elements Vinegar aging |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2025.146480 |
| 产权排序 | 1 |
| 文献子类 | Article |
| 英文摘要 | Traditional cereal vinegar production involves complex biochemical transformations, yet their effects on elemental and isotopic compositions remain poorly understood. Here, we investigated the consistency of strontium isotope ratios (Sr-87/Sr-86) and the dynamics of mineral elements during solid-state fermentation and aging of Chinese vinegar. Using multi-collector inductively coupled plasma mass spectrometry (MC-ICP-MS), we analyzed Sr isotopes in raw materials (sorghum, Daqu starter, wheat bran, and rice husk) and products from alcoholic fermentation, acetic fermentation, and aging (2-10 years). Results showed a progressive increase in Sr concentrations during fermentation, with significant enrichment during aging (e.g. from 1.52 to 2.78 mg/kg between 3 and 10 years). In contrast, Sr-87/Sr-86 ratios remained remarkably stable throughout fermentation (Delta Sr-87/Sr-86 < 0.0005) and aging (Delta Sr-87/Sr-86 < 0.0001). These findings demonstrate that Sr isotopic signatures are preserved across all production stages, highlighting their utility as reliable tracers for geographical provenance in traditional fermented foods. |
| URL标识 | 查看原文 |
| WOS关键词 | GEOGRAPHICAL ORIGIN ; PHYTASE ; CEREALS |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:001586929300001 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/217485]  |
| 专题 | 管理部门_平台基建处_理化分析中心 |
| 通讯作者 | Han, Guilin |
| 作者单位 | 1.China Univ Geosci Beijing, State Key Lab Geomicrobiol & Environm Changes, Beijing 100083, Peoples R China; 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China; 3.Sinolight Inspect & Certificat Taiyuan Co Ltd, Taiyuan 030400, Peoples R China 4.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China; 5.China Univ Geosci Beijing, Inst Earth Sci, Beijing 100083, Peoples R China; |
| 推荐引用方式 GB/T 7714 | Zhang, Qian,Han, Guilin,Liang, Tao,et al. From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation[J]. FOOD CHEMISTRY,2025,495:146480. |
| APA | Zhang, Qian,Han, Guilin,Liang, Tao,Wang, Lingqing,&Wang, Daobing.(2025).From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation.FOOD CHEMISTRY,495,146480. |
| MLA | Zhang, Qian,et al."From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation".FOOD CHEMISTRY 495(2025):146480. |
入库方式： OAI收割
来源：地理科学与资源研究所
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