Journal of Food Quality / 2019 / Article / Tab 3

Research Article

Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio

Table 3

The mean ± standard error value content of thirteen elements of sauce-flavor baijiu from seven different origins (unit: mg/L).

Content of elements (mg/L)Region
Bijie (n = 7)Zunyi (n = 7)Qiandnan (n = 18)Qiannan (n = 17)Tongren (n = 18)Anshun (n = 17)Qianxnan (n = 16)

Al0.67 ± 0.18a0.54 ± 0.52a2.25 ± 0.16b0.56 ± 0.2a1.60 ± 0.14c1.24 ± 0.25d2.92 ± 0.07e
Ba0.02 ± 0.01a0.002 ± 0.001a0.003 ± 0.001a,b0.002 ± 0.001a,c0.002 ± 0.00a,d0.002 ± 0.00a,d0.003 ± 0.00a,e
Ca3.04 ± 0.43a3.32 ± 1.17a7.29 ± 1.44b,f1.94 ± 0.86c6.27 ± 0.66d4.33 ± 0.45e6.75 ± 0.04d,f
Cr0.01 ± 0.005a0.02 ± 0.01a0.02 ± 0.02a,b0.002 ± 0.003c0.0005 ± 0.0001c0.02 ± 0.003a,d0.02 ± 0.001a,e
Cu0.009 ± 0.006a,c0.03 ± 0.02b,c0.03 ± 0.03b0.008 ± 0.008c0.02 ± 0.001c0.02 ± 0.007b,c0.39 ± 0.0004d
Fe0.36 ± 0.07a0.43 ± 0.43a1.23 ± 0.41b0.58 ± 0.31a0.45 ± 0.43a0.25 ± 0.16a0.92 ± 0.005c
K1.02 ± 0.49a1.60 ± 1.12a0.90 ± 0.69b1.31 ± 1.15a,b1.94 ± 0.07c2.38 ± 0.80c0.81 ± 0.02b,d
Li0.008 ± 0.003a0.005 ± 0.003b0.002 ± 0.002b0.001 ± 0.001b,c0.02 ± 0.002d0.015 ± 0.006e0.017 ± 0.001f
Mg0.77 ± 0.22a,e0.58 ± 0.30a,e1.34 ± 0.40b0.58 ± 0.31a,c1.22 ± 0.05d1.19 ± 0.02d0.57 ± 0.39e,c
Mn0.025 ± 0.006a0.13 ± 0.13a0.14 ± 0.09a0.26 ± 0.26b0.07 ± 0.007c0.06 ± 0.007c0.071 ± 0.001a,c
Na3.09 ± 1.65a3.37 ± 2.85a4.70 ± 2.08b3.71 ± 1.65a6.06 ± 0.59c6.50 ± 0.008c3.95 ± 0.04a,b,d
Sr0.03 ± 0.03a3.37 ± 2.86a0.03 ± 0.02a0.34 ± 0.77b0.20 ± 0.00c0.02 ± 0.004c0.016 ± 0.002c,a
Zn0.02 ± 0.008a3.37 ± 2.87a0.27 ± 0.33b0.05 ± 0.03c0.04 ± 0.008c0.10 ± 0.08c0.29 ± 0.007b,d

a,b,c,dMeans in the same row with different superscript letters are statistically significantly different according to one-way ANOVA (); these values indicate those elements that are responsible for Sauce-flavor baijiu from different regions.

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