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

Abstract

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

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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