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Isotope pattern deconvolution of different sources of stable strontium isotopes in natural systems
Journal of Analytical Atomic Spectrometry ( IF 3.4 ) Pub Date : 2017-09-15 00:00:00 , DOI: 10.1039/c7ja00251c
A. Tchaikovsky 1, 2, 3, 4, 5 , J. Irrgeher 6, 7, 8, 9, 10 , A. Zitek 1, 2, 3, 4, 5 , T. Prohaska 1, 2, 3, 4, 5
Affiliation  

Isotope pattern deconvolution (IPD) was used to determine the contribution of different Sr sources to the Sr isotopic composition of natural samples using the examples of sturgeon caviar and otoliths. For this purpose, the Sr isotopic composition of raw and salted sturgeon caviar, and otoliths as well as water, fish feed and salt (representing the assumed main contributors to the final isotopic composition of strontium in caviar) was analyzed using MC ICP-MS. The molar fractions and their uncertainties were determined using multiple-linear regression modeling and linear algebra calculations. The optimized approach was applied to caviar and otolith samples of different origin. The Sr isotopic composition of raw caviar and otoliths was formed of 79.8 ± 4.3% Sr from water and 20.2 ± 4.3% Sr from fish feed (1 SD, n = 5, between site variations). Deconvolution was possible even when the isotopic difference of the n(87Sr)/n(86Sr) between sources was less than 0.1%. The influence of salting on the isotopic composition of processed caviar accounted for up to almost 80% for samples treated with salt containing high concentrations of Sr. The developed methodology provides the basis for the accurate origin determination of samples by n(87Sr)/n(86Sr) isotopic-amount ratios, in cases, where the initial natural signature is modified by known additives.

中文翻译:

自然系统中稳定锶同位素的不同来源的同位素模式反褶积

使用of鱼鱼子酱和耳石的例子,通过同位素模式反褶积(IPD)来确定不同Sr来源对自然样品的Sr同位素组成的贡献。为此,使用MC ICP-MS分析了生and和腌制的urge鱼鱼子酱,耳石以及水,鱼饲料和盐(代表鱼子酱中锶的最终同位素组成的主要贡献者)的Sr同位素组成。使用多元线性回归模型和线性代数计算确定摩尔分数及其不确定性。优化方法应用于不同来源的鱼子酱和耳石样品。鱼子酱和耳石的Sr同位素组成由水的79.8±4.3%Sr和鱼饲料的20.2±4.3%Sr组成(1 SD,n= 5,不同的网站之间)。即使当源之间的n87 Sr)/ n86 Sr)的同位素差小于0.1%时,也可能进行反卷积。对于盐含量高的Sr盐处理的样品,盐分对加工鱼子酱同位素组成的影响约占80%。所开发的方法为准确测定n87 Sr / n)样品提供了基础(86 Sr)同位素含量比,如果初始自然特征被已知添加剂修饰的话。
更新日期:2017-11-02
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