Determination of the <sup>13</sup>C Content of Glycerol Samples of Different Origin

Fronza, Giovanni; Fuganti, Claudio; Grasselli, Piero; Reniero, Fabiano; Guillou, Claude; Bréas, Olivier; Sada, E. Garza; Roßmann, A.; Hermann, Armin

doi:10.1021/jf9706179

Cited by 24 publications

(18 citation statements)

References 18 publications

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“…Stable isotope ratio analysis (SIRA) is one of the most powerful techniques for the detection of food counterfeits,1, 2 being able to discriminate among products of different geographical origin,3–7 adulteration of foodstuff with synthetic compounds8–12 and illicit application of farming practices or production methods 13–16…”

Section: Introductionmentioning

confidence: 99%

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ¹³C measurements of selected compounds for the development of an isotopic Grob‐test

et al. 2007

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This study was directed towards investigating suitable compounds to be used as stable isotope reference materials for gas chromatography combustion isotope ratio mass spectrometry (GC-C-IRMS) calibration. Several compounds were selected from those used in the 'Grob-test' mixture. Oxygen- and nitrogen-containing substances were added to these compounds to allow the mixture to be used as a possible multi-isotopic calibration tool for 2H/1H, 13C/12C, 15N/14N and 18O/16O ratio determinations. In this paper we present the results of delta13C measurements performed by the consortium of the five laboratories taking part in this inter-calibration exercise. All the compounds were individually assessed for homogeneity, short-term stability and long-term stability by means of EA-IRMS, as required by the bureau communitaire de reference (BCR) Guide for Production of Certified Reference Materials. The results were compared then with the GC-C-IRMS measurements using both polar and non-polar columns, and the final mixture of selected compounds underwent a further certification exercise assessing limits of accuracy and reproducibility under specified GC-C-IRMS conditions.

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Section: Introductionmentioning

confidence: 99%

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ¹³C measurements of selected compounds for the development of an isotopic Grob‐test

et al. 2007

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“…identifying the geographical origin of olive oils) remains largely unexplored, however. δ 13 C values have been used to distinguish fats from plants following C 3 and C 4 fixation pathways 15. Oils from the C 3 cycle have been discriminated by isotope measurements of whole oil and some oil fractions.…”

mentioning

confidence: 99%

Oxygen‐18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry

Aramendía

Marinas

et al. 2007

Rapid Comm Mass Spectrometry

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We report a method for the determination of delta(18)O isotopic abundance in olive oils. The results obtained by applying the method to various Andalusian oil samples obtained in the 2004/05 and 2005/06 seasons are discussed in relation to olive variety, geographical origin, climate and ripeness index. Application of the method to samples of assured varietal purity exposed the influence of olive variety and origin but not of the ripeness index. The delta(18)O values for the 2005/06 season are higher on average than those obtained in the colder 2004/05 season. Results obtained for samples of the Picual and Hojiblanca varieties in Córdoba and Málaga in the 2005/06 season suggest a correlation between enrichment in heavy isotopes and latitude whereas no clear-cut effect of altitude was observed.

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“…W przypadku tych 2 win zafałszowa-nie miało na celu zwiększenie objętości poprzez dodatek wody i zwiększenie zawartości alkoholu poprzez dodatek cukru [8]. Analizy stosunków izotopów węgla w glicerolu pochodzenia roślinnego i zwierzęcego, a także w glicerolu syntetycznym wykazały istotne różnice między δ [12]. Natomiast prawdopodobnie będzie to możliwe dzięki wyrafinowanej metodzie, poprzez pomiar δ 13 C pojedynczych atomów węgla, otrzymanych na drodze chemiczno-enzymatycznej hydrolizy wiązań w cząsteczce glicerolu.…”

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Methods of Detecting Adulteration of Wines

Stój¹

2011

ZNTJ

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 METODY WYKRYWANIA ZAFAŁSZOWAŃ WINS t r e s z c z e n i e W pracy przedstawiono rodzaje zafałszowań win, takie jak: nieprawidłowa deklaracja odmiany winogron, regionu pochodzenia, winobrania, dodatek wody, cukru, glicerolu i barwienie win. Do wykrywania zafałszowań win stosuje się spektrometrię masową, jądrowy rezonans magnetyczny, atomową spektrometrię emisyjną, chromatografię gazową, chromatografię cieczową i elektroniczny nos. Analiza zafałszowań win jest narzędziem do wyeliminowania nieuczciwych producentów i utrzymania zaufania konsumentów na konkurencyjnym rynku UE. Słowa kluczowe: zafałszowanie, wino, GC-MS, LC-MS, NMR, ICP-MS, ET WprowadzenieKontrola jakości wina jest tradycyjnie silnie związana z próbą oceny jego autentyczności [2,22,29]. Wino jest złożoną mieszaniną kilkuset składników występują-cych w różnych stężeniach. Głównymi składnikami są: woda, etanol, glicerol, cukry, kwasy organiczne, estry, aldehydy i jony nieorganiczne. Zawartość tych związków zależy m.in. od czynników, takich jak: odmiana, klimat, gleba, stopień dojrzałości winogron, sposób winifikacji [11,13,25,30]. Zafałszowania win mogą polegać na: nieprawdziwej deklaracji odmiany winogron, regionu pochodzenia i winobrania, dodatku wody, cukru, glicerolu, barwieniu win [1,6,22,27]. Do metod analitycznych służących do wykrywania zafałszowań win zalicza się: spektrometrię masową, jądrowy rezonans magnetyczny, atomową spektrometrię emisyjną, chromatografię gazową, chromatografię cieczową i elektroniczny nos [1,23,17]. Metody te są często łączone, aby uzyskać jak najwięcej informacji o winie [1,2]. Wyniki uzyskane za pomocą tych metod podlegają statystycznej interpretacji w celu określenia zróżnicowania oraz sformułowania wniosków. Oprócz wielowymiarowej analizy wariancji i regresji stosuje się techniki rozpoznawania wzorców: metodę naj-

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Determination of the ¹³C Content of Glycerol Samples of Different Origin

Cited by 24 publications

References 18 publications

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ¹³C measurements of selected compounds for the development of an isotopic Grob‐test

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ¹³C measurements of selected compounds for the development of an isotopic Grob‐test

Oxygen‐18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry

Methods of Detecting Adulteration of Wines

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Determination of the 13C Content of Glycerol Samples of Different Origin

Cited by 24 publications

References 18 publications

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ13C measurements of selected compounds for the development of an isotopic Grob‐test

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ13C measurements of selected compounds for the development of an isotopic Grob‐test

Oxygen‐18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry

Methods of Detecting Adulteration of Wines

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Product

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Determination of the ¹³C Content of Glycerol Samples of Different Origin

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ¹³C measurements of selected compounds for the development of an isotopic Grob‐test

Inter‐laboratory comparison of elemental analysis and gas chromatography combustion isotope ratio mass spectrometry (GC‐C‐IRMS). Part I: δ¹³C measurements of selected compounds for the development of an isotopic Grob‐test