Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Autor: Eva Neradová, Adéla Grégrová, Helena Čížková, Jiří Mazáč, Pavel Havelec, Vojtěch Kružík
Rok vydání: 2014
Předmět:
Zdroj: European Food Research and Technology. 239:169-174
ISSN: 1438-2385
1438-2377
Popis: 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 −28.7 to −15.6 ‰, respectively; for the synthetic acetic acids diluted with water they ranged from 114.2 to 129.0 ppm and from −44.9 to −33.4 ‰, respectively. Isotope analyses were confirmed as a reliable tool for assessing authenticity of canned products. The method enables detection of synthetic acetic acid addition into vinegars and canned vegetables containing vinegar pickle up from 20 % (of total acidity).
Databáze: OpenAIRE
Externí odkaz: