Multielement Principal Component Analysis and Origin Traceability of Rice Based on ICP-MS/MS

Abstract

In this experiment, inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) was used to determine the content of 30 elements in rice from six places of production and to explore the relationship between the multielement content in rice and the producing area. The contents of Ca, P, S, Zn, Cu, Fe, Mn, K, Mg, Na, Ge, Sb, Ba, Ti, V, Se, As, Sr, Mo, Ni, Co, Cr, Al, Li, Cs, Pb, Cd, B, In, and Sn in rice were determined by ICP-MS/MS in the SQ and MS/MS mode. By passing H2, O2, He, and NH3/He reaction gas into the ICP-MS/MS, respectively, the interference was eliminated by means of in situ mass spectrometry and mass transfer. The detection limit of each element was 0.0000662–0.144 mg/kg, and the limit of quantification was in the range of 0.000221–0.479 mg/kg, the linear correlation coefficient was greater or equal to 0.9987 (R2 ≥ 0.9987), and the detection results had low detection limit and great linear regression. Recovery of the method was in the range of 80.6% to 110.5% with spike levels of 0.10–100.00 mg/kg, and relative standard deviations were lower than 10%. For the multielement content of rice from different producing areas, the principal component factor analysis can get six principal component factors, 87.878% cumulative contribution rate, and the distribution of the principal component scores of each element and different producing areas. Based on the multielement content and cluster analysis, the samples were accurately divided into two major categories and six subcategories according to the places of production, which proved that there was a significant correlation between the multielement content in rice and the place of production, so that the place of rice origin can be traced.

Multivariate Statistical Analysis for the Classification of Sausages Based on Physicochemical Attributes, Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Inductively Coupled Plasma-Mass Spectrometry (ICP-MS)

“…Tese characteristics could arise from various factors such as diferences in the quality and source of ingredients, processing techniques, and even the geographical origin of raw materials. In further discussions, it would be pertinent to delve into how these brand-specifc characteristics, unraveled by PCA, Measured isotopic positions of elements 11 B, 23 Na, 24 Mg, 27 Al, 28 Si, 39 K, 43 Ca, 51 V, 52 Cr, 55 Mn, 63 Cu, 66 Zn, 69 Ga, 75 As, 85 Rb, 88 Sr, 107 Ag, 111 Cd, 121 Sb, 133 Cs, 137 Ba, 202 Hg, and 208 Pb 4 Journal of Analytical Methods in Chemistry could be linked to the particularities of each brand's production process, ingredient selection, and quality control measures. For instance, variations in the concentrations of certain elements such as sodium, potassium, or iron could be attributed to the use of diferent curing agents, spices, or meat types.…”

“…Nesakumar et al applied the combination of PCA and FT-IR to determine the moisture content and age of beetroot, with the accuracy of the beetroot quality prediction model up to 97.5% [ 27 ]. Yan Wang et al [ 28 ] decided to combine PCA with ICP/MS/MS to explore each relationship between the content of 30 elements in rice and the production site. Based on the macronutrient content and cluster analysis, the samples were precisely divided into two main categories and six subcategories according to the place of production.…”

Multi-Element Assessment of Potentially Toxic and Essential Elements in New and Traditional Food Varieties in Sweden

“…The one Swedish-produced pasta grouped with the Italian pastas was produced in Sweden but made from Italian durum wheat. The ability of PCA to distinguish between foods produced at different sites (i.e., determine provenance) using their elemental compositions has previously been reported for durum wheat [38], rice [39], wine [40,41], olive oils [42], and seaweed [43]. The higher Cd levels in Swedish pasta in 2014 were discussed with the producer (2015), and that prompted the use of wheat with lower Cd levels in their products, even though all products had Cd concentrations below the ML of 0.20 mg/kg.…”

Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

“…PCA is a multivariate statistical analysis method that analyses a few variables which can reveal the internal structure sufficiently by studying the relationship between multiple original variables [35]. According to the rule that the characteristic value is greater than 1 and the cumulative variance contribution rate is greater than 80%, four principal component factors were obtained through rotation and extraction factors, and the total contribution rate was 100%, indicating that the experimental data can fully reflect the original information (Table 7).…”