Literature DB >> 34212607

[Stable isotope ratio characteristics and origin tracing of Portunus trituberculatus].

Kai-Xiu Peng1,2, Yan-Mei Cui2,3, Fang Jiang2,3, Fan Li2,3, Bing-Qing Xu2,3, Hua-Wei Zhang2,3, Xiu-Hui Tian2,3, Ying-Jiang Xu2,3.   

Abstract

A method for geographical discrimination of Portunus trituberculatus was explored to provide technical support for the protection of geographical indication products and for tracing the origin of seafood. P. trituberculatus were collected from three major production areas, including the Yellow Sea, the Bohai Sea, and the East China Sea. The variations of carbon and nitrogen stable isotope values of origins and the correlation of stable isotope ratios in different tissues were analyzed. The results showed that there were significant differences in carbon and nitrogen stable isotope ratio among different origins. Significant isotope fractionation effects were observed among different tissues. The discriminant model was developed and the origin discriminant analysis was performed by the stable isotope ratios of different tissues in P. trituberculatus. The correct rate of origin diffe-rentiationf using carbon and nitrogen stable isotopes in muscle and gills (>95%) was significantly higher than that of hepatopancreas and gonad, indicating that stable isotope ratios of muscle and gills could effectively differentiate P. trituberculatus in different sea areas. This study filled the gap of stable isotope tracing technology for P. trituberculatus.

Entities:  

Keywords:  zzm321990 Portunus trituberculatuszzm321990 ; origin tracing; stable isotope; tissue difference

Year:  2021        PMID: 34212607     DOI: 10.13287/j.1001-9332.202106.025

Source DB:  PubMed          Journal:  Ying Yong Sheng Tai Xue Bao        ISSN: 1001-9332


  1 in total

1.  Geographical Origin Traceability of Procambarus clarkii Based on Mineral Elements and Stable Isotopes.

Authors:  Yun Xia; Lijuan Jia; Kai Zhang; Jun Xie; Ermeng Yu; Jingjing Tian; Wangbao Gong; Zhifei Li; Hongyan Li; Guangjun Wang; Yarong Liu
Journal:  Foods       Date:  2022-10-01
  1 in total

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