Abstract
Some edible gelatin (EG) always constitutes a major component of the final product and is usually of high price, which makes it necessary to discriminate such EG from the cheap counterparts. In this study, we present a discriminating methodology based on oscillatory chemical reactions, and apply the method to discriminate between the donkey-hide gelatin samples from a particular manufacturer (i.e., Dong’e Ejiao Co., Ltd.) and other similar EG products. By measuring the open circuit potential (OCP), we are able to obtain the perturbations brought by the gelatin samples to an acetone-MnSO4-KBrO3 chemical oscillator. With the help of principle component analysis, we can extract the peculiarities of different EG products from the OCP data and further differentiate among the samples made of various raw material or produced by distinct manufacturers. The whole workflow requires little sample preprocessing but gives satisfactory discrimination sensitivity and accuracy.
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Data Availability
The data that support the findings of this study are available from the corresponding authors upon reasonable request.
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Acknowledgements
We thank Dr. Wenlong Li for helpful discussions.
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This work is supported by the National Natural Science Foundation of China (No. 82003944).
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Ruiping Ye: investigation, formal analysis, data curation, visualization. Zeshuai Zhang: investigation, formal analysis, data curation, visualization. Haixia Wang: conceptualization, methodology, supervision, writing — reviewing and editing. Tongchuan Suo: conceptualization, formal analysis, visualization, writing — original draft.
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Ruiping Ye declares that she has no conflict of interest. Zeshuai Zhang declares that he has no conflict of interest. Haixia Wang declares that she has no conflict of interest. Tongchuan Suo declares that he has no conflict of interest.
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Ruiping Ye and Zeshuai Zhang contributed equally to this work.
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Ye, R., Zhang, Z., Wang, H. et al. Discriminating Various Edible Gelatin with a Chemical Oscillator. Food Anal. Methods 16, 626–632 (2023). https://doi.org/10.1007/s12161-022-02443-8
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DOI: https://doi.org/10.1007/s12161-022-02443-8