Mass spectrometryDetermination of the carbon-13 content of sugars and pulp from fruit juices by isotope-ratio mass spectrometry (internal reference method). A European interlaboratory comparison
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Stable isotope ratio analysis of lactose as a possible potential geographical tracer of milk
2022, Food ControlCitation Excerpt :The inter-laboratory reproducibility of the fermentation has been assessed by submitting three different samples (pure lactose and two different whey samples) to the fermentation process in two different laboratories, Fondazione Edmund Mach (Italy) (FEM) and Eurofins (France) (Table 2). The differences found between the values of (D/H)I, (D/H)II and δ13C measured in the two laboratories are consistent with the reproducibility reported in literature for other fermented products (Martin et al., 1996; Rossmann et al., 1997). It is therefore possible to consider the published reproducibility values also for the method described in this paper.
Diet of invasive cats, rats and tegu lizards reveals impact over threatened species in a tropical island
2020, Perspectives in Ecology and ConservationCitation Excerpt :Fruits found in stomach contents of tegu lizards such as cashew (Anacardium occidentale), in addition to fruits collected on surroundings of Main Island, e.g. jocote (Spondias purpurea) were used in SIA to verify the contribution of fruits to tegu lizard diet. Sugars were removed from fruit pulp after centrifugation for 10 min at 4000 rpm and washed with acetone in 50 mL vials (Rossmann et al., 1997). Plants C3 and C4 were oven-dried for 48 h at 60 °C.
Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries
2018, Food ChemistryCitation Excerpt :The mean difference between the δ13C values of acid and sugar was 0.9‰, similar to that found for grapefruit (Guillou, Koziet, Rossmann, & Martin, 1999). With regard to the mean difference between the δ13C values of sugar and pulp usually found in the literature for oranges, grapefruit and pineapple (+0.3‰), we found higher values (+1.1‰) (Rossmann, Koziet, Martin, & Dennis, 1997). The δ13C values of sugars and ethanol correlated highly significantly (p < 0.001, Supplementary 1).
Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin: Preliminary results
2016, Food ChemistryCitation Excerpt :The ratios of the stable isotopes of nitrogen (15N/14N) in the pulp and hydrogen (2H/1H) and oxygen (18O/16O) in the fruit juice water were also measured. The 15N/14N ratios in pulp (δ15Npulp) and 13C/12C ratios in pulp and sugars (δ13Cpulp and δ13Csug) were obtained following the methods described by Rossmann, Koziet, Martin, and Dennis (1997) and Koziet, Rossmann, Martin, and Ashurst (1993), respectively, with slight modifications (Bizjak Bat et al., 2012; Ogrinc et al., 2009). Conversion of the sugars to ethanol was achieved by fermenting samples of apple juice with the yeast Saccharomyces bayanus (Lalvin; Lallemand Inc., Montreal, Canada) in 500-mL Erlenmeyer flasks.
Advances in isotopic analysis for food authenticity testing
2016, Advances in Food Authenticity TestingIsotopic ratios to detect infringements of patents or proprietary processes of pharmaceuticals: Two case studies
2008, Journal of Pharmaceutical and Biomedical Analysis