Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897135" target="_blank" >RIV/60461373:22330/14:43897135 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1007/s00217-014-2209-9" target="_blank" >http://dx.doi.org/10.1007/s00217-014-2209-9</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-014-2209-9" target="_blank" >10.1007/s00217-014-2209-9</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
Popis výsledku v původním jazyce
Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid,were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (2H/1H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (13C/12C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of 2H/1H and 13C/12C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?2
Název v anglickém jazyce
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
Popis výsledku anglicky
Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid,were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (2H/1H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (13C/12C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of 2H/1H and 13C/12C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?2
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/QI91B283" target="_blank" >QI91B283: Metody a kritéria pro ověřování autenticity potravin a potravinářských surovin</a><br>
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2014
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Svazek periodika
239
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
DE - Spolková republika Německo
Počet stran výsledku
6
Strana od-do
169-174
Kód UT WoS článku
000338224600017
EID výsledku v databázi Scopus
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