小麦制粉产品稳定碳、氮同位素组成特征

doi:10.3864/j.issn.0578-1752.2017.03.014

摘要/Abstract

摘要： 【目的】小麦制粉产品稳定同位素指纹相对于全粒粉是否存在分馏效应，这些产品能否用于小麦的产地溯源，以及利用稳定同位素是否能实现对小麦制粉产品来源地的鉴别还不清楚。系统分析全麦粉及各制粉产品中碳、氮同位素在地域间、基因型间的差异，揭示小麦制粉产品碳、氮同位素的组成特征及相关性，为小麦及其制品产地溯源提供理论与技术支撑。【方法】2014年将3个不同基因型小麦品种（邯6172、衡5229和周麦16），种植于河北石家庄赵县、陕西杨凌区和河南省新乡辉县。每个地域3个小区，每小区面积10 m²，试验田按照当地小麦品种区域试验管理。2015年收获期于3个地域共采集27份小麦样品，小麦籽粒粉碎制得全麦粉；同时将小麦籽粒加工制粉，得到面粉、次粉和麸皮。利用元素分析-同位素比率质谱仪（EA-IRMS）测定全麦粉及制粉产品（麸皮、次粉和面粉）中的稳定碳、氮同位素。结合单因素方差分析及Duncan多重比较分析解析碳、氮同位素在不同地域、不同基因型以及不同制粉产品间的差异，结合皮尔逊相关分析及线性回归分析，解析不同种类样品碳、氮同位素的相关性。【结果】不同地域来源全麦粉及制粉产品中碳、氮同位素均有显著差异（P＜0.05），碳同位素在地域间变化趋势为杨凌>辉县>赵县，氮同位素在地域间变化趋势为辉县>赵县>杨凌；全麦粉、麸皮和面粉中碳同位素及各类产品中氮同位素在基因型间均无显著差异，次粉中碳同位素在邯6172和衡5229之间有显著差异；碳同位素在全麦粉和不同制粉产品间存在显著差异（P＜0.05），面粉对13C略显富集，次粉和麸皮相对贫化¹³C，而氮同位素在四类产品间无显著差异；全麦粉和各制粉产品碳、氮同位素相互之间均呈极显著相关关系（P＜0.01）。【结论】碳同位素在小麦不同制粉产品间有显著差异，氮同位素在小麦不同制粉产品间无显著差异，不同制粉产品与小麦全麦粉中碳、氮同位素呈极显著相关关系；全麦粉及制粉产品中碳、氮同位素具有显著的地域特征，可用于小麦及其制粉产品的产地溯源。

关键词: 小麦, 制粉, 面粉, 产地溯源, 稳定碳同位素, 稳定氮同位素

Abstract: 【Objective】 It remains unclear for several points when identifying the geographical origin of wheat. Is there any fractionation for the stable isotopic fingerprints of milling fractions by comparing with whole wheat flour, and whether the stable isotopic fingerprints in milling fractions can be used for identifying the geographical origin of the milling fractions as well as the whole wheat flour? These problems need to be resolved. This study was conducted to reveal the characteristics and correlations of stable carbon (δ¹³C) and nitrogen (δ¹⁵N) isotopic ratios in different milling fractions by analyzing the difference in stable isotopic ratios among milling fractions, regions or genotypes, which could provide a theoretical and technical basis for geographical traceability of wheat and its milling fractions.【Method】 In 2014, three genotypes of wheat (Han 6172, Heng 5229 and Zhoumai 16) were grown in three regions of China which were Huixian (Henan Province), Yangling (Shaanxi Province) and Zhaoxian (Hebei Province). Three plots were conducted in each region, the typical size of plot was 10 m², recommended local agricultural practices were adopted. Totally 27 wheat samples were collected from three regions in 2015, whole wheat flour were obtained by grinding, and flour, wheat shorts and bran were obtained by milling. δ¹³C and δ¹⁵N were measured for whole wheat flour and milling fractions (flour, wheat shorts and bran) by an element analysis-isotope ratio mass spectrometer. One-way analysis of variance combined with Duncan’s multiple comparison was employed to identify the significant differences among different regions, genotypes and milling fractions at isotopic levels, and Pearson correlation analysis and linear regression analysis were used to test the correlations of δ¹³C and δ¹⁵N among different categories of samples.【Result】Significant differences were observed among different regions in δ¹³C and δ¹⁵N in whole wheat flour and milling fractions, and the δ¹³C in wheat from three regions decreased in the following order: Huixian＞Zhaoxian＞Yangling. No significant difference was found between different genotypes in δ¹³C in whole wheat flour, bran and flour, and in δ¹⁵N in each category of wheat samples, significant differences were found in δ¹³C between wheat genotypes of Han 6172 and Heng 5229. Significant differences were also found in δ¹³C among different categories of wheat samples (P＜0.05), δ¹³C was relatively enriched in flour and depleted in wheat shorts and bran, while no significant difference was found in δ¹⁵N among different categories of wheat samples. Significant correlations were found in δ¹³C and δ¹⁵N between different kinds of wheat samples (P＜0.01). 【Conclusion】There were significant differences in δ¹³C among different wheat milling fractions, but no significant differences in δ¹⁵N among different wheat milling fractions. Significant correlations were observed between different categories of wheat samples in δ¹³C and δ¹⁵N. Both δ¹³C and δ¹⁵N of whole wheat flour and milling fractions were characterized by geographical features, which could be used for identifying the geographical origin of wheat and its milling products.

Key words: wheat, mill, flour, geographical origin, stable carbon isotope, stable nitrogen isotope

刘宏艳，郭波莉，魏帅，姜涛，张森燊，魏益民. 小麦制粉产品稳定碳、氮同位素组成特征[J]. 中国农业科学, 2017, 50(3): 556-563.

LIU HongYan, GUO BoLi, WEI Shuai, JIANG Tao, ZHANG SenShen, WEI YiMin. Characteristics of Stable Carbon and Nitrogen Isotopic Ratios in Wheat Milling Fractions[J]. Scientia Agricultura Sinica, 2017, 50(3): 556-563.

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