Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysisDistinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis
- Authors
- Lee, Jung Eun; Choi, Eunji; Jang, Cheol Seong; Chun, Hyang Sook; Ahn, Sangdoo; Kim, Byung Hee
- Issue Date
- Nov-2021
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Red pepper powder; Geographic origin; Cl; Rb; Orthogonal partial least squares-discriminant analysis
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.12, pp 1497 - 1507
- Pages
- 11
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 30
- Number
- 12
- Start Page
- 1497
- End Page
- 1507
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/52348
- DOI
- 10.1007/s10068-021-00980-2
- ISSN
- 1226-7708
2092-6456
- Abstract
- 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.
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