Authenticity determination of potato in staple food products by the ratio of stable isotope C and N

• 1、School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240

Abstract：In order to determine the authenticity of potato in staple foods, which may be adulrated with sweet potato and/or maize, two major staple foods, i.e. steamed bread and noodle with a gradient addition of potato, sweet potato and maize were determined by elemental analysis coupled to isotope ratio mass spectrometry (EA-IRMS). At first, the stable isotope ratios of carbon and nitrogen elements in the raw materials were detected. The results of variance analysis indicated that there were significant differences of the C and N stable isotope ratios among three kinds of crop flour, which showed great potential for EA-IRMS methodology to be employed for identification of potato products. After then, the discriminant analysis and cluster analysis were carried out to catergerize the three kinds of products. As a result, the discriminant diagram showed that the three kinds of products were in different distribution regoin, and the cluster analysis showed that the potato products were in one category while the sweet potato and corn products were in the other category. The investigation reveals that EA-IRMS can be utilized to determine the authenticity of potato in the staple food products adulrated with other two crops.

Keywords： authentic determination potato stable food elemental analysis-isotope ratio mass spectrometry (EA-IRMS) sweet potato corn