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KMID : 1007520210300121497
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Food Science and Biotechnology
2021 Volume.30 No. 12 p.1497 ~ p.1507
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Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis
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Lee Jung-Eun
Choi Eun-Ji
Jang Cheol-Seong
Chun Hyang-Sook
Ahn Sang-Doo
Kim Byung-Hee
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Abstract
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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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KEYWORD
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Red pepper powder, Geographic origin, Cl, Rb, Orthogonal partial least squares-discriminant analysis
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