1
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Liu H, Nie J, Liu Y, Wadood SA, Rogers KM, Yuan Y, Gan RY. A review of recent compound-specific isotope analysis studies applied to food authentication. Food Chem 2023; 415:135791. [PMID: 36868070 DOI: 10.1016/j.foodchem.2023.135791] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA δ13C values are widely used to verify geographical origin, organic production, and adulteration. The δ15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while δ2H and δ18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.
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Affiliation(s)
- Hongyan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China.
| | - Jing Nie
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Syed Abdul Wadood
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Karyne M Rogers
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; National Isotope Centre, GNS Science, Lower Hutt 5040, New Zealand
| | - Yuwei Yuan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore.
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2
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Akamatsu F, Igi Y, Fujita A, Yamada O, Okuda M. Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes. Food Chem 2023; 424:136372. [PMID: 37236076 DOI: 10.1016/j.foodchem.2023.136372] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 04/29/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023]
Abstract
The carbon stable isotopic composition of glucose is transferred to that of ethanol during the simultaneous saccharification and fermentation processes of sake production. However, there is limited information regarding carbon isotope discrimination between the ingredient rice and the sake components. Our fermentation experiments show that the carbon stable isotopic composition of rice is intermediate between those of glucose and ethanol in sake and do not differ significantly from those of rice koji and sake lees. Carbon isotope discrimination from rice to ethanol and from glucose to ethanol is 0.9 ± 0.1‰ (mean ± standard deviation, n = 18) and 1.9 ± 0.2‰, respectively. This is approximately half of the isotope discrimination observed in grape wine due to the saccharification process during sake manufacture. Carbon isotope discrimination from ingredient rice to sake components provides valuable insights for the manufacturing process and the authentication of sake.
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Affiliation(s)
- Fumikazu Akamatsu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
| | - Yukari Igi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Masaki Okuda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
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3
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Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMS. Molecules 2023; 28:molecules28031411. [PMID: 36771077 PMCID: PMC9919784 DOI: 10.3390/molecules28031411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/23/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
The authenticity of grape musts is normally checked through a time-consuming stable isotopic analysis of carbon (δ13C) after fermentation and distillation by following the official OIV MA AS-312-06 method. In this study, the alternative use of a technique based on δ13C isotopic analysis of the major sugars of the grape must by liquid chromatography coupled with isotope ratio mass spectrometry (LC-IRMS) is provided. It allows not only the detection of the fraudulent addition to grape must of exogenous glucose and fructose deriving from C4 plants but also the characterisation of it based on its geographical origin. In order to discriminate between musts from different areas of Italy, a preliminary dataset was considered; the δ13C isotopic ratios of glucose and fructose of around 100 authentic samples were analysed. The two analysed parameters, ranging from -29.8‱ to -21.9‱, are well correlated (R2 = 0.7802) and the northern regions showed significantly more negative δ13C values for both sugars than the rest of the dataset.
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4
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Feng D, Wang D, Wang D, Zhong Q, Li G, Zhang L, Chen N, Lin X, Miao S. Stable isotope ratio analysis of carbon to distinguish sialic acid from freshly stewed bird's nest products. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:4386-4392. [PMID: 36281988 DOI: 10.1039/d2ay01152b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Freshly stewed bird's nest products are easily adulterated with exogenous synthetic sialic acid to enhance the grade of the products and sell at high prices. This paper identifies the carbon stable isotope characteristics of sialic acid from natural and commercially synthetic sources using stable isotope ratio mass spectrometry (IRMS). Specifically, an off-line pretreatment technique combined with on-line LC-IRMS was developed to accurately determine δ13C values of sialic acid in a freshly stewed bird's nest. This method has no obvious isotope fractionation and good reproducibility. EA-IRMS was used to determine the δ13C values of commercial sialic acid. The results showed that the δ13C values of sialic acid from natural and synthetic sources were -29.90% ± 0.42% and -16.26% ± 3.91%, respectively, with distinct carbon stable isotope distribution characteristics. By defining a δ13C threshold value of -28.54% for natural SA, additional commercial SA from a minimum of 10% can be identified. Therefore, δ13C was proposed as a suitable tool for verifying the authenticity of fresh stewed bird's nests on the market.
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Affiliation(s)
- Di Feng
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Daobing Wang
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
| | - Dongliang Wang
- Beijing Xiaoxiandun Biotechnology Co., Ltd., Beijing 100020, China
- Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center, Langfang 065700, China
| | - Qiding Zhong
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
- Sinolight Inspection & Certification Co., Ltd., Beijing 100016, China
| | - Guohui Li
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
| | - Luoqi Zhang
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
| | - Nannan Chen
- Food Industry Promotion Center, Beijing 100015, China
| | - Xiaoxian Lin
- Beijing Xiaoxiandun Biotechnology Co., Ltd., Beijing 100020, China
- Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center, Langfang 065700, China
| | - Shu Miao
- Beijing Xiaoxiandun Biotechnology Co., Ltd., Beijing 100020, China
- Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center, Langfang 065700, China
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5
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Gong H, Rehman F, Li Z, Liu J, Yang T, Liu J, Li H, Hu Z, Ma Q, Wu Z, A B, Yang M, Gao H, Zhi H, Qu H, Di D, Wang Y. Discrimination of Geographical Origins of Wolfberry ( Lycium barbarum L.) Fruits Using Stable Isotopes, Earth Elements, Free Amino Acids, and Saccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2984-2997. [PMID: 35179024 DOI: 10.1021/acs.jafc.1c06207] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To develop sophisticated approaches for distinguishing goji origins, 325 wolfberry fruit samples of a certain cultivar, plant age, drying method, and collection season were gathered from 26 producing areas across Northwest China in 2017 and 2018. We employed 49 indices, including stable isotopes, earth elements, soluble amino acids, and saccharides, to identify the regions of origin of these goji fruits. Analysis of variance (ANOVA) and heritability analysis were used to assess the effects of the environment (producing areas), cultivar, plant age, drying process, and collection season. Samples from the same place can be classified and partially discriminated using principal component analysis (PCA). We were able to distinguish fruits produced in Zhongning County from those produced in the other five producing provinces using orthogonal projection to latent structure-discriminant analysis (OPLS-DA). Calcium (Ca), manganese (Mn), ornithine (Orn), cystine (Cys-Cys), glutamate (Glu), phenylalanine (Phe), phosphoserine (Ps), serine (Ser), lysine (Lys), taurine (Tau), proline (Pro), and tyrosine (Tyr) indices were chosen using S-plots and heritability analysis, and their repeatability was established with samples collected in 2018. The indices selected in this study can distinguish goji berries produced in Zhongning County from fruits originating from five other Provinces with high repeatability, which was validated with various cultivars, drying methods, harvest seasons, and plant ages and with heritability analysis.
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Affiliation(s)
- Haiguang Gong
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Fazal Rehman
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Zhong Li
- Bairuiyuan Company, Yinchuan 750000, P. R. China
| | - Jianfei Liu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P. R. China
| | - Tianshun Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Juan Liu
- Zhongning County Goji Industry Development Service Bureau, Zhongwei 755100, Ningxia, P. R. China
| | - Haoran Li
- Zhongning County Goji Industry Development Service Bureau, Zhongwei 755100, Ningxia, P. R. China
| | - Zhongqing Hu
- Zhongning County Goji Industry Development Service Bureau, Zhongwei 755100, Ningxia, P. R. China
| | - Qihu Ma
- Beijing TongRenTang Health-Pharmaceutical (Ningxia) Co., Ltd., Yinchuan 750000, Ningxia, P. R. China
| | - Zhigeng Wu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Biao A
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Meizhen Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Hao Gao
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Jinan University, Guangzhou 510632, P. R. China
| | - Hui Zhi
- School of Chinese Materia Medica, Guangzhou University of Chinese Medicine, Guangzhou 510006, P. R. China
| | - Hongxia Qu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
| | - Duolong Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P. R. China
- Center of Resource Chemical and New Material, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Qingdao 266100, P. R. China
| | - Ying Wang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Provincial Key Laboratory of Digital Botanical Garden and Public Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P. R. China
- Gannan Normal University, Ganzhou, Jinagxi 341000, P. R. China
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6
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Perini M, Bontempo L. Liquid Chromatography coupled to Isotope Ratio Mass Spectrometry (LC-IRMS): A review. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2021.116515] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Akamatsu F, Shimizu H, Igi Y, Kamada A, Koyama K, Yamada O, Goto-Yamamoto N. Prediction method for determining the carbon stable isotopic composition of berry sugars in the original must of Chardonnay wines. Food Chem 2022; 369:130854. [PMID: 34450515 DOI: 10.1016/j.foodchem.2021.130854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 07/14/2021] [Accepted: 08/09/2021] [Indexed: 01/19/2023]
Abstract
The carbon stable isotopic composition, as indicated by the δ13C value, of wine ethanol is inherited from berry sugars, but little is known about the variation in sugar δ13C values of Japanese grapes relative to overseas grapes. This study found a large variation in sugar δ13C values of Chardonnay grapes grown in Japan (-27.2 ± 0.9‰, mean ± standard deviation, n = 33), with sugar δ13C values depending on the δ13C values and content of monosaccharides. After complete fermentation, the carbon isotope discrimination between berry sugars and wine ethanol was 1.5 ± 0.1‰. Ethanol δ13C values and carbon isotope discrimination enabled prediction of sugar δ13C values in the original must. Imported wines had higher sugar δ13C values than those of wines made from Japanese grapes, suggesting drier overseas viticulture conditions. The determination of sugar δ13C values in grape berries provides valuable information for viticulture and wine authentication.
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Affiliation(s)
- Fumikazu Akamatsu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
| | - Hideaki Shimizu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Yukari Igi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Aya Kamada
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Kazuya Koyama
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Nami Goto-Yamamoto
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
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8
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Suto M, Kawashima H. Discrimination for sake brewing methods by compound specific isotope analysis and formation mechanism of organic acids in sake. Food Chem 2022; 381:132295. [PMID: 35121325 DOI: 10.1016/j.foodchem.2022.132295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 01/12/2022] [Accepted: 01/27/2022] [Indexed: 11/29/2022]
Abstract
Organic acids in sake affect its aroma and color and help control the activity of microorganisms. This study used liquid chromatography coupled with isotope ratio mass spectrometry and solid-phase extraction to determine the stable carbon isotope ratios (δ13C) for malic acid, lactic acid, and succinic acid in 49 sake samples. The mean δ13C of lactic acid was -25.6 ± 2.1‰ in kimoto samples and -20.2 ± 2.5‰ in sokujo sample. According to linear discriminant analysis using δ13C of lactic acid, 87.8% of kimoto and sokujo samples were correctly identified. The proportion of brewers' lactic acid in sake could be calculated from the δ13C value of lactic acid for the first time. The productions of malic acid and succinic acid may be conducted by some kinds of fermentation and the mechanism of the tricarboxylic acid cycle by using δ13C of malic acid and succinic acid.
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Affiliation(s)
- Momoka Suto
- Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tsuchiya, Yuri-Honjyo, Akita 015-0055, Japan
| | - Hiroto Kawashima
- Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tsuchiya, Yuri-Honjyo, Akita 015-0055, Japan.
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9
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Aries E, De Rudder O, Kaklamanos G, Maquet A, Ulberth F. Results of an interlaboratory comparison of a liquid chromatography-isotope ratio mass spectrometry method for the determination of 13C/12C ratios of saccharides in honey. J AOAC Int 2021; 104:1698-1702. [PMID: 34550371 PMCID: PMC8665751 DOI: 10.1093/jaoacint/qsab091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Accepted: 06/17/2021] [Indexed: 11/13/2022]
Abstract
Background Stable carbon isotope analysis of sugars in honey by LC–isotope ratio mass spectrometry (IRMS) is a useful tool for detecting adulteration of honey with extraneous sugar. Purity criteria based on 13C/12C ratios of saccharides in honey, determined by LC–IRMS of a large number of authentic honey samples, have been elaborated. However, no interlaboratory comparison (ILC) has yet been performed to estimate the precision of the method under reproducibility conditions. Objective To address this knowledge gap an ILC involving 14 laboratories and using six honey samples was conducted. Methods The participants were allowed to use their LC–IRMS-based method of choice for sample preparation and compound separation. Results The precision figures were estimated according to ISO 5725:1994. The repeatability relative standard deviation (RSDr) for the determination of δ13C values of fructose and glucose varied between 0.3 and 0.5%, with 0.3 and 1.0% for disaccharides, and 0.7 and 2.8% for trisaccharides. The RSDR varied between 0.8 and 1.8% for the monosaccharides, 1.0 and 1.5% for disaccharides, and 1.4 and 2.8% for trisaccharides. Conclusion Based on the obtained precision data the LC–IRMS method for the determination of 13C/12C ratios of saccharides in honey was considered fit for the conformity assessment of honey with established purity criteria. Highlights Precision estimates for a LC–IRMS method to determine 13C/12C ratios of saccharides in honey were obtained through an ILC. The data created can form the basis for the standardization of the method by interested standards-developing organizations for use in official control.
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Affiliation(s)
- Eric Aries
- European Commission, Joint Research Centre, Retieseweg 111, 2440, Geel, Belgium
| | - Oliver De Rudder
- European Commission, Joint Research Centre, Retieseweg 111, 2440, Geel, Belgium
| | - Georgios Kaklamanos
- European Commission, Joint Research Centre, Retieseweg 111, 2440, Geel, Belgium
| | - Alain Maquet
- European Commission, Joint Research Centre, Retieseweg 111, 2440, Geel, Belgium
| | - Franz Ulberth
- European Commission, Joint Research Centre, Retieseweg 111, 2440, Geel, Belgium
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10
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Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS. Anal Bioanal Chem 2020; 413:355-363. [PMID: 33057737 DOI: 10.1007/s00216-020-03003-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/06/2020] [Accepted: 10/09/2020] [Indexed: 10/23/2022]
Abstract
We developed an analytical procedure for determining the δ13C values of organic acids in sake and wine using solid-phase extraction combined with liquid chromatography/isotope ratio mass spectrometry (LC/IRMS). First, the solid-phase extraction (SPE) procedure was performed and various tests were conducted to extract organic acids from alcoholic beverages using the simulated sake sample. Under the optimal SPE procedure, high recovery rates (96-118%) and good accuracies (≤ 0.7‰) were thus achieved for the simulated sake and wine samples. Next, we determined the δ13C of organic acid (tartaric acid, malic acid, lactic acid, succinic acid) in 9 sake and 11 wine samples. Finally, the δ13C values of lactic acid in nine sake samples suggested that lactic acid had been added during the brewing process. The high correlation between the δ13C values of tartaric acid and malic acid in 11 wine samples was consistent with their common source, grapes. This analytical method may help to identify when organic acids have been added to sake and wine and to elucidate the process of organic acid production therein. Graphical abstract.
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11
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Akamatsu F, Igi Y, Fujita A. Separation and Purification of Glucose in Sake for Carbon Stable Isotope Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01704-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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12
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Compound Specific Carbon Isotope Analysis in Sake by LC/IRMS and Brewers' Alcohol Proportion. Sci Rep 2019; 9:17635. [PMID: 31776418 PMCID: PMC6881313 DOI: 10.1038/s41598-019-54162-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 11/07/2019] [Indexed: 01/09/2023] Open
Abstract
Sake is a traditional Japanese alcohol. Nowadays, the consumption for Sake is increasing in worldwide and its popularity is growing. However, there are act of fraudulence by additional brewers’ alcohol and sugar. Therefore, a method is needed to find illegal fraud on label. In this work, we analyzed the δ13C values of the ethanol (δ13Ceth) and glucose (δ13Cglu) in Sake by liquid chromatography combined with isotope ratio mass spectrometry for the first time. Further, we developed the criteria using δ13Ceth and δ13Cglu to check brewers’ alcohol and sugar. In addition, there are some sake categories (Ginjyo and Futsu-shu) allowed to additional brewers’ alcohol up to legally determined percentage. The experimental additions of brewers’ alcohol from a C4 plant were conducted to Junmai, as sake by C3 plants. There was a strong correlation (R = 0.98, P < 0.05) between the percentage of added brewers’ alcohol and the δ13C values. We developed the method using the relationship for calculating percentage of brewers’ alcohol for the first time and estimated the percentage for commercial sake. Further, the price of sake was found to be inversely related to the percentage of brewers’ alcohol in the sake.
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13
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Heart-cutting two-dimensional liquid chromatography combined with isotope ratio mass spectrometry for the determination of stable carbon isotope ratios of gluconic acid in honey. J Chromatogr A 2019; 1608:460421. [PMID: 31405574 DOI: 10.1016/j.chroma.2019.460421] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 07/02/2019] [Accepted: 08/03/2019] [Indexed: 11/21/2022]
Abstract
Liquid chromatography/isotope ratio mass spectrometry (LC/IRMS) is used to analyze various types of samples, including foodstuffs, to determine their authenticity and trace their origin on the basis of their stable carbon isotope ratios (δ13C). However, multicomponent samples are difficult to analyze. For example, determining the δ13C values of the organic acids in honey is complicated by the presence of large amounts of carbohydrates. Herein, we present a heart-cutting two-dimensional LC/IRMS method for analysis of honey samples. In this method, the organic acids in the samples were first separated from the carbohydrates by a size-exclusion column, and then the organic acids were separated from each other by a reverse-phase column connected to the first column via a switching valve. By means of this method, the δ13C values for three organic acids in high-carbohydrate-content simulated honey samples could be determined with high accuracy and precision (≤0.3‰ and ≤0.1‰, respectively). In addition, the gluconic acid δ13C values for 25 honey samples were determined with high precision and found to range from -31.7 to -28.5‰ (mean: -30.0 ± 0.7‰). These values shed some light on the mechanism of gluconic acid production. Taken together, our results suggest that this two-dimensional LC method has the potential to be more effective than one-dimensional LC for use in isotopic research.
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14
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Suto N, Kawashima H. Online wet oxidation/isotope ratio mass spectrometry method for determination of stable carbon isotope ratios of water-soluble organic carbon in particulate matter. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2018; 32:1668-1674. [PMID: 30030920 DOI: 10.1002/rcm.8240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 06/08/2023]
Abstract
RATIONALE Water-soluble organic carbon (WSOC) is formed by oxidation of organic compounds in particulate matter (PM) and accounts for 25-80% of the organic carbon in PM. Stable carbon isotope ratio (δ13 C) analysis is widely used to identify the sources of PM, but determining the δ13 C values of WSOC is complicated and requires a time-consuming pretreatment process. METHODS We have developed an online wet oxidation/isotope ratio mass spectrometry method with a reduced pretreatment time. We have measured the δ13 C values of WSOC by using this method. RESULTS The method showed high accuracy (0.1‰) and precision (0.1‰) for levoglucosan, and the limit of detection was sufficiently low for WSOC analysis. Using this method, we determined δ13 C values of WSOC in PM2.5 samples collected in Japan during the period from July to November 2017 and found that the values ranged from -26.5‰ to -25.0‰ (average, -25.8‰). CONCLUSIONS Our simple, low-blank method could be used for rapid quantitative analysis of the δ13 C values of WSOC in PM2.5 . We propose that this online method be used as a standard method for δ13 C analysis of WSOC.
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Affiliation(s)
- Nana Suto
- Energy and Environment Research Division, Japan Automobile Research Institute, 2530, Karima, Tsukuba, Ibaraki, Japan
| | - Hiroto Kawashima
- Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita, Japan
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Kawashima H, Suto M, Suto N. 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. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2018; 32:1271-1279. [PMID: 29781254 DOI: 10.1002/rcm.8170] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/10/2018] [Accepted: 05/10/2018] [Indexed: 06/08/2023]
Abstract
RATIONALE Liquid chromatography/isotope ratio mass spectrometry (LC/IRMS) has been used to authenticate and trace products such as honey, wine, and lemon juice, and compounds such as caffeine and pesticides. However, LC/IRMS has several disadvantages, including the high cost of the CO2 membrane and blocking by solidified sodium persulfate. Here, we developed an improved system for determining carbon isotope ratios using LC/IRMS. METHODS The main improvement was the use of a post-column pump. Using the improved system, we determined δ13 C values for glucose with high accuracy and precision (0.1‰ and 0.1‰, respectively; n = 3). The glucose, fructose, disaccharide, trisaccharide, and organic acid constituents of honey samples were analyzed using LC/IRMS. RESULTS The δ13 C values for glucose, fructose, disaccharides, trisaccharides, and organic acids ranged from -27.0 to -24.2‰, -26.8 to -24.0‰, -28.8 to -24.0‰, -27.8 to -22.8‰, and - 30.6 to -27.4‰, respectively. The analysis time was a third to a half of that required for analysis by previously reported methods. CONCLUSIONS The column flow rate could be arbitrarily adjusted with the post-column pump. We applied the improved method to 26 commercial honey samples. Our results can be expected to be useful for other researchers who use LC/IRMS.
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Affiliation(s)
- Hiroto Kawashima
- Akita Prefectural University, Department of Management Science and Engineering, Faculty of Systems Science and Technology, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita, 015-0055, Japan
| | - Momoka Suto
- Akita Prefectural University, Department of Management Science and Engineering, Faculty of Systems Science and Technology, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita, 015-0055, Japan
| | - Nana Suto
- Akita Prefectural University, Department of Management Science and Engineering, Faculty of Systems Science and Technology, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita, 015-0055, Japan
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16
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Chen H, Shen B, Zhang S, Xiang P, Zhuo X, Shen M. Alcohol consumption or contamination: A preliminary study on the determination of the ethanol origin by stable carbon isotope analysis. Forensic Sci Int 2018; 289:374-380. [DOI: 10.1016/j.forsciint.2018.06.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 06/04/2018] [Accepted: 06/10/2018] [Indexed: 11/26/2022]
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17
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Wine Analysis and Authenticity Using 1H-NMR Metabolomics Data: Application to Chinese Wines. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1310-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Khalafyan AA, Yakuba YF, Temerdashev ZA, Kaunova AA, Titarenko VO. Statistical-probability simulation of the organoleptic properties of grape wines. JOURNAL OF ANALYTICAL CHEMISTRY 2016. [DOI: 10.1134/s106193481611006x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Bononi M, Quaglia G, Tateo F. Preliminary LC-IRMS Characterization of Italian Pure Lemon Juices and Evaluation of Commercial Juices Distributed in the Italian Market. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0479-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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21
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Rinne KT, Saurer M, Kirdyanov AV, Loader NJ, Bryukhanova MV, Werner RA, Siegwolf RTW. The relationship between needle sugar carbon isotope ratios and tree rings of larch in Siberia. TREE PHYSIOLOGY 2015; 35:1192-1205. [PMID: 26433019 DOI: 10.1093/treephys/tpv096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 08/17/2015] [Indexed: 06/05/2023]
Abstract
Significant gaps still exist in our knowledge about post-photosynthetic leaf level and downstream metabolic processes and isotopic fractionations. This includes their impact on the isotopic climate signal stored in the carbon isotope composition (δ(13)C) of leaf assimilates and tree rings. For the first time, we compared the seasonal δ(13)C variability of leaf sucrose with intra-annual, high-resolution δ(13)C signature of tree rings from larch (Larix gmelinii Rupr.). The trees were growing at two sites in the continuous permafrost zone of Siberia with different growth conditions. Our results indicate very similar low-frequency intra-seasonal trends of the sucrose and tree ring δ(13)C records with little or no indication for the use of 'old' photosynthates formed during the previous year(s). The comparison of leaf sucrose δ(13)C values with that in other leaf sugars and in tree rings elucidates the cause for the reported (13)C-enrichment of sink organs compared with leaves. We observed that while the average δ(13)C of all needle sugars was 1.2‰ more negative than δ(13)C value of wood, the δ(13)C value of the transport sugar sucrose was on an average 1.0‰ more positive than that of wood. Our study shows a high potential of the combined use of compound-specific isotope analysis of sugars (leaf and phloem) with intra-annual tree ring δ(13)C measurements for deepening our understanding about the mechanisms controlling the isotope variability in tree rings under different environmental conditions.
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Affiliation(s)
- K T Rinne
- Laboratory of Atmospheric Chemistry, Paul Scherrer Institute (PSI), CH-5232 Villigen, Switzerland Present address: Natural Resources Institute Finland, PO Box 18, FI-01301 Vantaa, Finland
| | - M Saurer
- Laboratory of Atmospheric Chemistry, Paul Scherrer Institute (PSI), CH-5232 Villigen, Switzerland
| | - A V Kirdyanov
- V.N. Sukachev Institute of Forest SB RAS, Akademgorodok, Krasnoyarsk 660036, Russia
| | - N J Loader
- Department of Geography, Swansea University, Singleton Park, Swansea SA2 8PP, UK
| | - M V Bryukhanova
- V.N. Sukachev Institute of Forest SB RAS, Akademgorodok, Krasnoyarsk 660036, Russia
| | - R A Werner
- Institute of Agricultural Sciences, ETH Zurich, Zurich, Switzerland
| | - R T W Siegwolf
- Laboratory of Atmospheric Chemistry, Paul Scherrer Institute (PSI), CH-5232 Villigen, Switzerland
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22
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Guyon F, van Leeuwen C, Gaillard L, Grand M, Akoka S, Remaud GS, Sabathié N, Salagoïty MH. Comparative study of ¹³C composition in ethanol and bulk dry wine using isotope ratio monitoring by mass spectrometry and by nuclear magnetic resonance as an indicator of vine water status. Anal Bioanal Chem 2015; 407:9053-60. [PMID: 26438472 DOI: 10.1007/s00216-015-9072-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 09/17/2015] [Accepted: 09/22/2015] [Indexed: 11/24/2022]
Abstract
The potential of wine (13)C isotope composition (δ(13)C) is presented to assess vine water status during grape ripening. Measurements of δ(13)C have been performed on a set of 32 authentic wines and their ethanol recovered after distillation. The data, obtained by isotope ratio monitoring by mass spectrometry coupled to an elemental analyser (irm-EA/MS), show a high correlation between δ(13)C of the bulk wine and its ethanol, indicating that the distillation step is not necessary when the wine has not been submitted to any oenological treatment. Therefore, the ethanol/wine δ(13)C correlation can be used as an indicator of possible enrichment of the grape must or the wine with exogenous organic compounds. Wine ethanol δ(13)C is correlated to predawn leaf water potential (R(2) = 0.69), indicating that this parameter can be used as an indicator of vine water status. Position-specific (13)C analysis (PSIA) of ethanol extracted from wine, performed by isotope ratio monitoring by nuclear magnetic resonance (irm-(13)C NMR), confirmed the non-homogenous repartition of (13)C on ethanol skeleton. It is the δ(13)C of the methylene group of ethanol, compared to the methyl moiety, which is the most correlated to predawn leaf water potential, indicating that a phase of photorespiration of the vine during water stress period is most probably occurring due to stomata closure. However, position-specific (13)C analysis by irm-(13)C NMR does not offer a greater precision in the assessment of vine water status compared to direct measurement of δ(13)C on bulk wine by irm-EA/MS.
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Affiliation(s)
- Francois Guyon
- Service Commun des Laboratoires, 3 Avenue du Dr. Albert Schweitzer, 33608, Pessac cedex, France.
| | - Cornelis van Leeuwen
- Bordeaux Sciences Agro, University of Bordeaux, ISVV, Ecophysiology and Functional Genomics of Grapevines, UMR 1287, 33140, Villenave d'Ornon, France
| | - Laetitia Gaillard
- Service Commun des Laboratoires, 3 Avenue du Dr. Albert Schweitzer, 33608, Pessac cedex, France
| | - Mathilde Grand
- EBSI Team, CEISAM, UMR CNR6230, 2 rue de la Houssinière, BP 92208, 44322, Nantes cedex 3, France
| | - Serge Akoka
- EBSI Team, CEISAM, UMR CNR6230, 2 rue de la Houssinière, BP 92208, 44322, Nantes cedex 3, France
| | - Gérald S Remaud
- EBSI Team, CEISAM, UMR CNR6230, 2 rue de la Houssinière, BP 92208, 44322, Nantes cedex 3, France
| | - Nathalie Sabathié
- Service Commun des Laboratoires, 3 Avenue du Dr. Albert Schweitzer, 33608, Pessac cedex, France
| | - Marie-Hélène Salagoïty
- Service Commun des Laboratoires, 3 Avenue du Dr. Albert Schweitzer, 33608, Pessac cedex, France
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23
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Identification of Recycled Cooking Oil and Edible Oils by Iodine Determination and Carbon Isotopic Analysis. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2726-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Guyon F, Gaillard L, Desplanche S, Sabathié N, Salagoity MH. Simultaneous determination of wine sugars, glycerol and organic acids13C/12C isotopic ratio by ion chromatography-co-IRMS. BIO WEB OF CONFERENCES 2014. [DOI: 10.1051/bioconf/20140302009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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25
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Progress in authentication, typification and traceability of grapes and wines by chemometric approaches. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.007] [Citation(s) in RCA: 170] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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26
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Monakhova YB, Godelmann R, Hermann A, Kuballa T, Cannet C, Schäfer H, Spraul M, Rutledge DN. Synergistic effect of the simultaneous chemometric analysis of 1H NMR spectroscopic and stable isotope (SNIF-NMR, 18O, 13C) data: Application to wine analysis. Anal Chim Acta 2014; 833:29-39. [DOI: 10.1016/j.aca.2014.05.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2014] [Revised: 04/24/2014] [Accepted: 05/02/2014] [Indexed: 12/22/2022]
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27
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Castro-Puyana M, Herrero M. Metabolomics approaches based on mass spectrometry for food safety, quality and traceability. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.05.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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28
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Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements. Food Chem 2013; 141:2103-7. [DOI: 10.1016/j.foodchem.2013.04.112] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2012] [Revised: 11/22/2012] [Accepted: 04/24/2013] [Indexed: 11/19/2022]
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29
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Guyon F, Gaillard L, Brault A, Gaultier N, Salagoïty MH, Médina B. Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication. J Chromatogr A 2013; 1322:62-8. [PMID: 24267317 DOI: 10.1016/j.chroma.2013.10.088] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Revised: 10/28/2013] [Accepted: 10/29/2013] [Indexed: 11/25/2022]
Abstract
New tools for the determination of characteristic parameters for food authentication are requested to prevent food adulteration from which health concerns, unfair competition could follow. A new coupling in the area of compound-specific carbon 13 isotope ratio (δ(13)C) analysis was developed to simultaneously quantify δ(13)C values of sugars and organic acids. The coupling of ion chromatography (IC) together with isotope ratio mass spectrometry (IRMS) can be achieved using a liquid interface allowing a chemical oxidation (co) of organic matter. Synthetic solutions containing 1 polyol (glycerol), 3 carbohydrates (sucrose, glucose and fructose) and 12 organic acids (gluconic, lactic, malic, tartaric, oxalic, fumaric, citric and isocitric) were used to optimize chromatographic conditions (concentration gradient and 3 types of column) and the studied isotopic range (-32.28 to -10.65‰) corresponds to the values found in food products. Optimum chromatographic conditions are found using an IonPac AS15, an elution flow rate of 0.3mLmin(-1) and a linear concentration gradient from 2 to 76mM (rate 21mMmin(-1)). Comparison between δ(13)C value individually obtained for each compound with the coupling IRMS and elemental analyzer, EA-IRMS, and the ones measured on the mixture of compounds by IC-co-IRMS does not reveal any isotope fractionation. Thus, under these experimental conditions, IC-co-IRMS results are accurate and reproducible. This new coupling was tested on two food matrices, an orange juice and a sweet wine. Some optimization is necessary as the concentration range between sugars and organic acids is too large: an increase in the filament intensity of the IRMS is necessary to simultaneously detect the two compound families. These first attempts confirm the good results obtained on synthetic solutions and the strong potential of the coupling IC-co-IRMS in food authentication area.
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Affiliation(s)
- Francois Guyon
- Service Commun des Laboratoires, 3 Avenue du Dr A. Schweitzer, 33608 Pessac, France.
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30
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Guyon F, Auberger P, Gaillard L, Loublanches C, Viateau M, Sabathié N, Salagoïty MH, Médina B. (13)C/(12)C isotope ratios of organic acids, glucose and fructose determined by HPLC-co-IRMS for lemon juices authenticity. Food Chem 2013; 146:36-40. [PMID: 24176310 DOI: 10.1016/j.foodchem.2013.09.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2012] [Revised: 08/29/2013] [Accepted: 09/04/2013] [Indexed: 11/26/2022]
Abstract
High performance liquid chromatography linked to isotope ratio mass spectrometry via an interface allowing the chemical oxidation of organic matter (HPLC-co-IRMS) was used to simultaneously determine carbon 13 isotope ratio (δ(13)C) of organic acids, glucose and fructose in lime and lemon juices. Because of the significant difference between organic acids and sugars concentrations, the experimental protocol was optimised by applying a "current jump" to the IRMS device. The filament current is increased of 300μA during elution in order to enhance IRMS sensitivity. Then, analysis were performed on 35 lemon and lime fruits from various geographical origins and squeezed in the laboratory. An overall average δ(13)C values of -25.40±1.62‰, -23.83±1.82‰ and -25.67±1.72‰ is found for organic acids mixture mainly made up of citric acid, glucose and fructose, respectively. These authentic samples allowed the definition of a confidence domain to which have been confronted 30 commercial juices (24 "pure juices" and 6 coming from concentrate). Among these 30 samples, 10 present δ(13)C values outside the defined range revealing an added "C4" type organic acids or sugars, addition not specified on the label that is not in agreement with EU regulation.
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Affiliation(s)
- Francois Guyon
- Service Commun des Laboratoires, 3 Avenue du Dr A. Schweitzer, 33608 Pessac, France.
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31
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Gilbert A, Yamada K, Yoshida N. Accurate Method for the Determination of Intramolecular 13C Isotope Composition of Ethanol from Aqueous Solutions. Anal Chem 2013; 85:6566-70. [DOI: 10.1021/ac401021p] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexis Gilbert
- Department of Environmental
Chemistry and Engineering, Tokyo Institute of Technology, 4259 Nagatsuta-cho, Midori-ku, Yokohama, Kanagawa 226-8503, Japan
| | - Keita Yamada
- Department of Environmental
Chemistry and Engineering, Tokyo Institute of Technology, 4259 Nagatsuta-cho, Midori-ku, Yokohama, Kanagawa 226-8503, Japan
| | - Naohiro Yoshida
- Department of Environmental
Chemistry and Engineering, Tokyo Institute of Technology, 4259 Nagatsuta-cho, Midori-ku, Yokohama, Kanagawa 226-8503, Japan
- Earth-Life Science Institute, Tokyo Institute of Technology, Meguro, Tokyo 152-8551,
Japan
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Analytical and Chemometric-Based Methods to Monitor and Evaluate Wine Protected Designation. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/b978-0-444-59562-1.00015-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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