Helping to authenticate sparkling drinks with 13C/12C of CO2 by gas chromatography-isotope ratio mass spectrometry

被引：31
|
作者：
Calderone, Giovanni
Guillou, Claude
Reniero, Fabiano
Naulet, Norbert
机构：
[1] Commiss European Communities, Joint Res Ctr, Inst Hlth & Consumer Protect, Phys & Chem Exposure Unit, I-20127 Milan, VA, Italy
[2] CNRS, LAIEM, F-44322 Nantes 3, France
来源：
FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 03期
关键词：
food authentication; stable isotope ratio methods in food; carbon dioxide; ethanol; delta C-13; GC-C-IRMS; IRMS; sparkling wine; beer; carbonated water; carbonated drinks; multi isotopic analysis; H-2-SNIF-NMR;
D O I：
10.1016/j.foodres.2006.10.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
We applied direct injections of headspace gas into a Gas Chromatography - Combustion - Isotope Ratio Mass Spectrometry (GC-C-IRMS) system to measure C-13/C-12 isotopic ratio of carbon dioxide from the headspace of several sparkling and soft-drinks. This straightforward technique, which consists in an automated analysis of the headspace sample with no prior purification steps, improves the determination of delta C-13 values of CO2 gas as a food probe authenticity. However, for an ultimate test, combination with other isotopic data is required. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：324 / 331
页数：8
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