 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Glaucia Danielle Leirose, Marie-Florence Grenier-Loustalot and Arno Heeren de Oliveira
Full-Text PDF
XML 1069 Views
DOI:10.17265/1934-7375/2017.02.001
The determination of the geographical origin as well as the adulteration of natural products is a technical problem due to similar chemical composition between an adulterant and the original. It is assumed that tartaric acid comes from natural sources, however there is no specific regulation for this claim. This paper describes the use of isotope mass spectrometry associated with chemometrics to classify different samples of tartaric acid. The results showed that the variables δ13C, δ18O and δ2H allowed the discrimination of tartaric acid samples by geographical origin and production method. By using a combination of chemometric analysis it was possible to confirm a notoriousseparation of the samples. Thus, this is a promising method to be applied in the quality control and authenticity of tartaric acid.
Tartaric acid, multi-isotope analysis, food authenticity, geographical origin, isotopic mass spectrometry
[1] Yalcin, D., Ozcalik, O., Altiok, E., and Bayraktar, O. 2008. “Characterization and Recovery of Tartaric Acid from Wastes of Wine and Grape Juice Industries.” Journal of Thermal Analysis and Calorimetry 94 (3): 767-71.
[2] Kassaian, J. M. 2000. “Tartaric Acid.” In Ullmann's Encyclopedia of Industrial Chemistry, edited by Wiley-VCH Verlag GmbH & Co. KGaA.
[3] Blair, G. T., and DeFraties, J. J. 2000. “Hydroxy Dicarboxylic Acids.” In Kirk-Othmer Encyclopedia of Chemical Technology, edited by John Wiley & Sons, Inc.
[4] Rosenberg, M., Mikova, H., and Kristofikova, L. 1999. “Production of L-tartaric Acid by Immobilized Bacterial Cells Nocardia Tartaricans.” Biotechnology Letters 21 (6): 491-5.
[5] European Commission. 2000. “No 1622/2000 of 24 July 2000 Laying Down Certain Detailed Rules for Implementing Regulation (EC) No 1493/1999 on the Common Organisation of the Market in Wine and Establishing a Community Code of Oenological Practices and Processes.” Commission Regulation (EC) 194: 1-44.
[6] Council of the European Union. 1999. “Council Regulation (EC) No 1493/1999 of 17 May 1999 on the Common Organisation of the Market in Wine.” Commision Regulations (EC) 179: 1-84.
[7] Serra, F., Reniero, F., Guillou, C. G., Moreno, J. M., Marinas, J. M., and Vanhaecke, F. 2005. “13C and 18O Isotopic Analysis to Determine the Origin of L-tartaric Acid.” Rapid Communications in Mass Spectrometry 19 (10): 1227-30.
[8] Jiang, W., Xue, J., Xiang, L., De-liang, W., Yang, G., and Lu, W. 2015. “The Application of SNIF-NMR and IRMS Combined with C, H and O Isotopes for Detecting the Geographical Origin of Chinese Wines.” International Journal of Food Science & Technology 50 (3): 774-81.
[9] Schlesier, K., Fauhl-Hassek, C., Forina, M., Cotea, V., Kocsi, E., Schoula, R., van Jaarsveld, F., and Wittkowski, R. 2009. “Characterisation and Determination of the Geographical Origin of Wines. Part I: Overview.” European Food Research and Technology 230 (1): 1.
[10] Zyakun, A. M., Oganesyants, L. A., Panasyuk, A. L., Kuz’mina, E. I., Shilkin, A. A., Baskunov, B. P., Zakharchenko, V. N., and Peshenko, V. P. 2013. “Mass Spectrometric Analysis of the 13C/12C Abundance Ratios in Vine Plants and Wines Depending on Regional Climate Factors (Krasnodar Krai and Rostov Oblast, Russia).” Journal of Analytical Chemistry 68 (13): 1136-41.
[11] Costinel, D., Tudorache, A., Ionete, R. E., and Vremera, R. 2011. “The Impact of Grape Varieties to Wine Isotopic Characterization.” Analytical Letters 44 (18): 2856-64.
[12] Santesteban, L. G., Miranda, C., C., Barbarin, I. and Royo, J. B. 2015. “Application of the Measurement of the Natural Abundance of Stable Isotopes in Viticulture: A Review.” Australian Journal of Grape and Wine Research 21 (2): 157-67.
[13] Moreno, R. J. M., Cosofret, S., Reniero, F., Guillou, C., and Serra, F. 2007. “Control of Oenological Products: Discrimination between Different Botanical Sources of L-tartaric Acid by Isotope Ratio Mass Spectrometry.” Rapid Communications in Mass Spectrometry 21 (15): 2447-50.
[14] Kelly, S., Heaton, K., and Hoogewerff, J. 2005. “Tracing the Geographical Origin of Food: The Application of Multi-element and Multi-isotope Analysis.” Trends in Food Science & Technology 16 (12): 555-67.
[15] Tzouros, N. E., and Arvanitoyannis, I. S. 2001. “Agricultural Produces: Synopsis of Employed Quality Control Methods for the Authentication of Foods and Application of Chemometrics for the Classification of Foods According to Their Variety or Geographical Origin.” Crit Rev Food Sci Nutr 41 (4): 287-319.
[16] Defernez, M., and Kemsley, E. K. 1997. “The Use and Misuse of Chemometrics for Treating Classification Problems.” TrAC Trends in Analytical Chemistry 16 (4): 216-21.