Discrimination of brewing technologies and assessment of health risks based on rare earth elements: Evidence of fingerprint in Chinese famous vinegars

Abstract

Considering the essential influence of vinegar brewing processes on human health, this study determined the content and fractionation of rare earth elements (REEs) in 40 Chinese vinegar products to assess food safety and probe the application of REEs in tracing brewing processes. The total REEs contents in different products exhibited great variations (1.66 μg/kg to 124.54 μg/kg), which should be attributed to the difference in brewing techniques. Vinegars produced by solid brewing fermentation normally contain higher REEs contents than those produced by liquid brewing fermentation. The REEs contents in vinegars from inland areas were higher than those from coastal areas. The health risk assessment indicated that REEs contents were below the daily intake standards; however, considerable attention should be paid on the risk to children. This study contributes foundational data for understanding REEs behavior in vinegars, which is crucial for ensuring food safety and identifying the actual vinegar production process.