糌粑加工过程中稳定同位素指纹分馏效应分析

doi:10.3864/j.issn.0578-1752.2019.24.013

Abstract

Abstract:

【Objective】 Our study mainly analyzed the difference of stable carbon, nitrogen, hydrogen, and oxygen isotopes, and revealed the characteristics and correlations of stable carbon, nitrogen, hydrogen, and oxygen isotopes in raw highland barley material, highland barley stir-frying, and milling tsamba in tsamba processing, which could provide a theoretical and technical basis for geographical origin traceability of highland barley and its products. 【Method】 We collected 11 samples of both stir-frying highland barley and milling tsamba from Xigaze (Tibet) tsamba processing workshop in 2018, and 11 samples of raw highland barley material were collected simultaneously from corresponding sites; 8 samples of both raw highland barley material and stir-frying highland barley were collected by the simulation of tsamba processing in the laboratory. Stable carbon, nitrogen, hydrogen, and oxygen isotopes were measured by element analysis-isotope ratio mass spectrometer (EA-IRMS). The one-way analysis of variance was combined with LSD or Games-Howell multiple comparison analysis to analyze the difference of stable carbon, nitrogen, hydrogen, and oxygen isotopes from perspectives of raw highland barley material, stir-frying highland barley, and tsamba. Stepwise discriminant analysis was employed to distinguish highland barley and its products from Yarlung Tsangpo River and Nianchu River. We used independent - sample T test to discover the difference of stable carbon, nitrogen, hydrogen, and oxygen isotopic between water milling tsamba and electric grinding tsamba. Paired T test was adopted to analyze the difference of stable carbon, nitrogen, hydrogen, and oxygen isotopes in raw highland barley material and stir-frying highland barley samples in the simulation experiment. And Pearson correlation analysis was used to analyze the correlation of stable carbon, nitrogen, hydrogen, and oxygen isotopes in raw highland barley material and stir-frying highland barley. 【Result】 No significant difference was found in stable carbon, nitrogen, hydrogen, and oxygen isotope ratios among raw highland barley material, stir-frying highland barley, and tsamba. The highland barley discrimination rate of stable nitrogen isotope from different watersheds was 72.7%, and the stir-frying highland barley discriminant rate of stable nitrogen and oxygen isotopes from different watersheds was 90.9%, whereas the tsamba discriminant rate was 100%. No significant difference was found in stable carbon, nitrogen, hydrogen, and oxygen isotope ratios between water milling tsamba and electric grinding tsamba. In the simulation experiment, there was no difference in stable carbon, nitrogen, hydrogen, and oxygen isotope ratios between raw highland barley material and stir-frying highland barley, while significant positive correlation was found in stable carbon and nitrogen isotope ratios between raw highland barley materials and stir-frying highland barley (P＜0.05). 【Conclusion】 The fractionation effect of the stable carbon, nitrogen, and oxygen isotopes between stir-frying highland barley and tsamba was not significant. The stable isotopes in highland barley and its products were regional. In the tsamba processing, the use of either electric grinding or water milling had no effect on the stable carbon, nitrogen, hydrogen, and oxygen isotope ratios of tsamba. Simulation of tsamba processing experiment results showed that stable carbon and nitrogen isotopes in raw highland barley material could reflect the stable isotopes characteristics of those in tsamba. Therefore, stable isotope technology could be used for realizing the geographical origin traceability of tsamba．

Key words: tsamba, highland barley, stable isotope fingerprint, traceability, fractionation, Tibet

JiRong LI,TangWei ZHANG,DeJi CIREN,XiaoJun YANG,Dun CI. Fractionation Effect of Stable Isotopic Ratios in Tsamba Processing[J].Scientia Agricultura Sinica, 2019, 52(24): 4592-4602.

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References 43

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序号 Numerical order	经度 Longitude	纬度 Latitude	地点 Site	流域 Drainage basin
1	89.060232	29.697005	南木林县南木林镇嘎布村 Gabu village, Nanmulin Town, Nanmulin County	雅鲁藏布江段 Yarlung Zangbo River
2	89.110252	29.314648	南木林县艾玛乡 Aima Township, Nanmulin County	雅鲁藏布江段 Yarlung Zangbo River
3	89.050487	29.320852	南木林县边雄乡 Bianxiong Township, Nanmulin County	雅鲁藏布江段 Yarlung Zangbo River
4	88.256157	29.43632	谢通门县 Xietongmen County	雅鲁藏布江段 Yarlung Zangbo River
5	88.001253	29.385052	谢通门县彭措林乡 Pengcuolin Township, Xietongmen County	雅鲁藏布江段 Yarlung Zangbo River
6	88.201643	29.421843	谢通门县通门乡通门村 Tongmen village, Tongmen Township, Xietongmen County	雅鲁藏布江段 Yarlung Zangbo River
7	89.275718	29.356535	桑珠孜区江当乡 Jiangdang Township, Sangzhuzi District	年楚河段 Nianchu River
8	89.26492	29.10688	白朗县 Bailang County	年楚河段 Nianchu River
9	89.397047	29.069477	江孜县热索乡 Gesuo Township, Jiangzi County	年楚河段 Nianchu River
10	89.590002	28.928068	江孜县城电厂旁 Beside power plant in Jiangzi County	年楚河段 Nianchu River
11	89.75347	28.84156	江孜县隆王村 Longwang village, Jiangzi County	年楚河段 Nianchu River

材料Material	样本量Sample size	δ¹³C (‰)	δ¹⁵N (‰)	δ¹⁸O (‰)	δD (‰)
青稞Highland barley	11	-24.61 ±0.45a	2.84±1.2a	17.87±3.57a	-176.2±15.67a
炒青稞Stir-frying highland barley	11	-24.71±0.41a	2.92±1.88a	16.63±3.39a	-181.72±12.15a
糌粑Tsamba	11	-24.63±0.47a	2.99±1.62a	18.48±3.14a	-176.52±10.94a

加工方式Processing method	样本量Sample size	δ¹³C (‰)	δ¹⁵N (‰)	δ¹⁸O (‰)	δD (‰)
水磨 Watermill	5	-24.73±0.68a	3.53±1.93a	19.08±3.01a	-175.91±9.86a
电磨 Electric grinder	6	-24.55±0.21a	2.54±1.31a	17.98±3.44a	-177.03±12.69a

材料Material	样本量Sample size	δ¹³C (‰)	δ¹⁵N (‰)	δ¹⁸O (‰)	δD (‰)
青稞原料Highland barley raw material	8	-25.70±0.07a	5.95±1.04a	17.81±0.89a	-174.06±4.81a
炒青稞Stir-frying highland barley	8	-25.71±0.12a	5.64±0.8a	18.15±0.64a	-174.4±3.45a

Fractionation Effect of Stable Isotopic Ratios in Tsamba Processing

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