Preliminary LC-IRMS Characterization of Italian Pure Lemon Juices and Evaluation of Commercial Juices Distributed in the Italian Market

Determination of carbon isotope ratios for honey samples by means of a liquid chromatography/isotope ratio mass spectrometry system coupled with a post‐column pump

“…values (see below). The sodium peroxodisulfate and phosphoric acid concentrations used with both interfaces were 0.26-1.5 and 0.5-1.5 M, 9,10,14,15,21,23,26,35 respectively; that is, the concentrations that we used in this study were similar to the previously reported concentrations.…”

“…In previous studies, the flow rates of sodium peroxodisulfate and phosphoric acid were 0.02–0.05 and 0.03–0.05 mL min −1 , respectively, for systems using the LC IsoLink interface. In contrast, the mixing flow rate of sodium peroxodisulfate and phosphoric acid used with the LiquiFace interface was 0.6 mL min −1 ; that is, the flow rate used with the LiquiFace interface was higher than that used with the LC IsoLink interface.…”

“…Despite these problems, LC/IRMS has been used to analyze compounds in various sample media, including caffeine in beverages; 13 organic acids, glucose, and fructose in lime and lemon juices; 14,15 glycerol and ethanol in wine; [16][17][18] vanillin in chocolate bars and snack foods; 19 glyphosate and aminomethylphosphonic acid; 20 sulfonamides in pharmaceuticals; 21 glucose in blood plasma; 22 amino acids; 23,24 steroids; 25 and sugars (glucose, fructose, disaccharides, trisaccharides, and oligosaccharides) in honey. [26][27][28][29] Honey is a highly nutritious functional food composed mainly of glucose, fructose, minor sugars, organic acids, amino acids, vitamins, and minerals.…”

Quality and Authenticity Control of Fruit Juices-A Review

“…Most recently, LC-IRMS technique has been used in authenticity assessment studies, demonstrating its great potential in this field [41,42]. LC-IRMS systems consist of a liquid chromatograph directly coupled to a liquid oxidation interface (based on organic molecules’ wet oxidation in aqueous solution and the production of CO 2) subsequently connected to an isotope ratio mass spectrometer with an electron ionization source [43].…”

Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis

“…Volatile organic compounds (VOCs) in citrus juice are a class of secondary metabolites produced. It has been found that sweet orange juice and mandarin juice have different VOCs [25][26][27], and the difference between them can be used to identify whether orange juice contains excessive mandarin juice. Given this, we have collected a full range of varieties of citrus that can be used for juicing and prepared them into NFC citrus juice.…”