Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Jung Eun | - |
dc.contributor.author | Choi, Eunji | - |
dc.contributor.author | Jang, Cheol Seong | - |
dc.contributor.author | Chun, Hyang Sook | - |
dc.contributor.author | Ahn, Sangdoo | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.date.accessioned | 2022-04-19T08:49:00Z | - |
dc.date.available | 2022-04-19T08:49:00Z | - |
dc.date.issued | 2021-11 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146138 | - |
dc.description.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. | - |
dc.format.extent | 11 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.1007/s10068-021-00980-2 | - |
dc.identifier.scopusid | 2-s2.0-85115168324 | - |
dc.identifier.wosid | 000697086600002 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.12, pp 1497 - 1507 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 30 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 1497 | - |
dc.citation.endPage | 1507 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002775471 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GEOGRAPHICAL ORIGIN | - |
dc.subject.keywordPlus | TRACE-ELEMENTS | - |
dc.subject.keywordPlus | SESAME SEEDS | - |
dc.subject.keywordPlus | DRIED BEEF | - |
dc.subject.keywordPlus | ED-XRF | - |
dc.subject.keywordPlus | AUTHENTICATION | - |
dc.subject.keywordPlus | ACIDIFICATION | - |
dc.subject.keywordPlus | SOIL | - |
dc.subject.keywordPlus | DISCRIMINATION | - |
dc.subject.keywordPlus | MULTIELEMENT | - |
dc.subject.keywordAuthor | Red pepper powder | - |
dc.subject.keywordAuthor | Geographic origin | - |
dc.subject.keywordAuthor | Cl | - |
dc.subject.keywordAuthor | Rb | - |
dc.subject.keywordAuthor | Orthogonal partial least squares-discriminant analysis | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.