Method for determining acetic acid delta 13C value in fruit vinegar beverage

Abstract

The invention discloses a method for determining acetic acid delta 13C value in a fruit vinegar beverage by using liquid chromatography-stable isotope ratio mass spectrometry, which belongs to the technical field of stable isotope analysis. The method comprises the following steps: 1) preparing an acidic mobile phase for a liquid chromatogram component; 2) adjusting the liquid chromatography-stable isotope ratio mass spectrometry to a work state; 3) determining the delta 13C value of the acetic acid in a known substance and a sample under the same condition; and 4) obtaining the delta 13C value of the acetic acid in the sample according to the systematic deviation of an apparatus. The method has the characteristics of simple operation, convenient calculation, and stable and accurate determination (the determination standard deviation is only 0.01%), and provides the assistance for promoting a stable isotope technology in adulteration detection of a fruit vinegar beverage product and is good for safety of food in our country.

Description

Technical field: [0001] The invention relates to the determination of the stable carbon isotope ratio of acetic acid in fruit vinegar beverages (denoted as δ 13 The method of C) belongs to the technical field of stable isotope analysis. Background technique: [0002] Stable isotope technology has an important role and application value in the adulteration test of food ingredients. It has been applied in the authenticity identification of foreign fruit vinegar drinks, and some achievements have been made. According to the national standard (GB30884-2014), fruit vinegar for beverages is a liquid product made from fruit or concentrated fruit juice through alcoholic fermentation and acetic acid fermentation, while fruit vinegar beverages need to use fruit vinegar for beverages as the basic raw material. Beverages prepared by adding sugar and (or) sweeteners, fruit juices, etc., are not allowed to use non-fruit fermented or artificially synthesized acetic acid such as grains. T...

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Problems solved by technology

Li Xin et al. (Preliminary study on the application of stable isotope ratio technology to the identification of authenticity of vinegar) installed a reversed-phase C18 chromatographic column on liquid chromatography-stable isotope ratio mass spectrometry to achieve acetic acid δ 13 C analysis, but because the reversed-phase C18 chromatographic column lacks effective separation effect on complex components (other organic substances except acetic acid) in vinegar, it cannot be separated from acetic acid, so the method of digestion was used to remove the vinegar sample at 80 °C However, it should be noted that this process is operated under non-airtight conditions, and acetic acid is a very volatile substance. During this process, carbon isotope fractionation will occur due to the escape of part of the acetic acid, resulting in inaccurate measurement results, and The digestion step takes time to process the sample, which increases the difficulty of sample analysis

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