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Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

机译：糖和稳定同位素的组合分析，以检测非血管糖在香醋中的使用必须

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Abstract >“Aceto Balsamico di Modena” (ABM) is a protected geographical indication salad dressing obtained from cooked and/or concentrated grape must, with the addition of wine vinegar and a maximum of 2% caramel (EU Reg 583/2009). > In this study, we investigated whether the combination of 13 C/ 12 C of ethanol using isotope ratio mass spectrometry with 2 H‐site‐specific natural isotope fractionation–nuclear magnetic resonance and minor sugars using ion chromatography with pulse amperometric and charged aerosol detection is able to improve detection of sugar addition to ABM must. >A large selection of authentic Italian grape musts and different samples of balsamic vinegar with an increasing percentage of added beet, cane, and sugar syrups were considered. >The possible degradation of sugars in the ABM matrix during shelf life was also investigated. >While stable isotope ratios analysis remains the favoured method for determining cane and beet sugar addition, dosage of minor sugar (in particular maltose) proved to be very useful for detecting the addition of sugar syrup. >Thanks to this innovative approach, 3 out of 27 commercial ABMs were identified as adulterated. >A combination of stable isotope ratio and ion chromatography with pulse amperometric and charged aerosol detection analysis can be therefore proposed as a suitable tool for detecting the authenticity of ABM must. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract XMLNS =“http://www.wiley.com/namespaces/wiley”type =“main”xml：lang =“en”> <title type =“main”>抽象</ title> >“aceto Balsamico di Modena“（ABM）是一种受保护的地理标注沙拉酱，由熟熟和/或浓缩葡萄制成，必须添加葡萄酒醋和最多2％焦糖（Eu Reg 583/2009）。</ p> <在本研究中，我们研究了使用同位素比质谱法与 2 </ sup> h位点使用同位素比质谱法是否相结合。特异性的天然同位素分馏 - 核磁共振和使用离子色谱法使用离子色谱法的次糖和带电气溶胶检测能够改善对ABM的糖的检测。 </ p> >在考虑增加的甜菜，甘蔗和糖浆的百分比中，含有较大的真正的意大利葡萄或不同样品。</ p> >糖的可能降解还研究了保质期间的ABM基质。</ p> >虽然稳定的同位素比率分析仍然是用于确定蔗糖和甜菜添加的有利方法，但糖的剂量（特别是麦芽糖）被证明是非常有用的检测加入糖糖浆。感谢这种创新方法，27种商业ABM中的3个被鉴定为掺孔。</ p> >稳定同位素比和离子色谱的组合与脉冲倍数和离子色谱因此，可以提出带电的气溶胶检测分析作为检测ABM的真实性的合适工具。</ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-34906/'>《Journal of mass spectrometry: JMS》</a> <b style="margin: 0 2px;">|</b><span>2018年第9期</span><b style="margin: 0 2px;">|</b><span>共9页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Perini Matteo&option=202" target="_blank" rel="nofollow">Perini Matteo;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Nardin Tiziana&option=202" target="_blank" rel="nofollow">Nardin Tiziana;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Camin Federica&option=202" target="_blank" rel="nofollow">Camin Federica;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Malacarne Mario&option=202" target="_blank" rel="nofollow">Malacarne Mario;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Larcher Roberto&option=202" target="_blank" rel="nofollow">Larcher Roberto;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Technology Transfer Centre Fondazione Edmund Machvia E. Mach 1 38010 San Michele all'Adige Italy;</p> <p>Technology Transfer Centre Fondazione Edmund Machvia E. Mach 1 38010 San Michele all'Adige Italy;</p> <p>Technology Transfer Centre Fondazione Edmund Machvia E. Mach 1 38010 San Michele all'Adige Italy;</p> <p>Technology Transfer Centre Fondazione Edmund Machvia E. Mach 1 38010 San Michele all'Adige Italy;</p> <p>Technology Transfer Centre Fondazione Edmund Machvia E. Mach 1 38010 San Michele all'Adige Italy;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/1187.html" title="分析化学">分析化学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> </p> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704025633041.html">Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Perini Matteo&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Perini Matteo,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Nardin Tiziana&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Nardin Tiziana,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Camin Federica&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Camin Federica,</a> <a href="/journal-foreign-34906/" target="_blank" rel="nofollow" class="tuijian_authcolor">Journal of mass spectrometry: JMS .</a> <span>2018</span><span>,第9期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：糖和稳定同位素的组合分析，以检测非血管糖在香醋中的使用必须</span> </p> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-foreign_analytical-bioanalytical-chemistry_thesis/020415565703.html">Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of artificial sugars in royal jelly production</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Marine Wytrychowski&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Marine Wytrychowski,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Gaëlle Daniele&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Gaëlle Daniele,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Hervé Casabianca&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Hervé Casabianca </a> <a href="/journal-foreign-6252/" target="_blank" rel="nofollow" class="tuijian_authcolor">Analytical and Bioanalytical Chemistry .</a> <span>2012</span><span>,第5期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：结合糖分析和稳定同位素比质谱法检测人造糖在蜂王浆生产中的用途</span> </p> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/070402986605.html">Improved detection of honey adulteration by measuring differences between ~(13)C/~(12)C stable carbon isotope ratios of protein and sugar compounds with a combination of elemental analyzer - 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tuijian_authcolor"> . 徐颖</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=臧颖&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,臧颖</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=姜婷&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,姜婷</a> <span> <a href="/journal-cn-14390/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 色谱 </a> </span> <span> . 2014</span><span>,第012期</span> </span> </div> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-journal-cn_journal-practical-medical-techniques_thesis/0201250830020.html">利福乐微量血测糖仪测定微血管全血糖与葡萄糖氧化酶法测定静脉血浆糖临床比较</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=孙振华&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 孙振华</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=曹平&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,曹平</a> <span> <a href="/journal-cn-6654/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 实用医技杂志 </a> </span> <span> . 1998</span><span>,第008期</span> </span> </div> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-conference-cn_meeting-27787_thesis/020221890457.html">高效阴离子交换色谱-脉冲安培电化学检测测定血清中的葡萄糖、核糖、异麦芽糖和麦芽糖</a> <b>[C]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=蔡亚岐&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 蔡亚岐</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘京生&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘京生</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=史亚利&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,史亚利</a> <span> <a href="/conference-cn-27787/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 第十届全国离子色谱学术报告会 </a> <span> <span> . 2004</span> </span> </div> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/academic-degree-domestic_mphd_thesis/02031609956.html">基于生物大分子修饰电极的电化学生物传感—葡萄糖氧化酶直接电化学检测葡萄糖和黄曲霉毒素快速检测</a> <b>[A] </b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=孙玉雪&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 孙玉雪</a> <span> . 2013</span> </span> </div> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/patent-detail/061201764417.html">在水性环境中稳定的糖硅氧烷以及这些糖硅氧烷的制备和使用方法</a> <b>[P]</b> . <span> 中国专利： CN103068887B </span> <span> . 2015.09.09</span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/patent-detail/06120101949354.html">在水性环境中稳定的糖硅氧烷以及这些糖硅氧烷的制备和使用方法</a> <b>[P]</b> . <span> 中国专利： CN103068887A </span> <span> . 2013-04-24</span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/patent-detail/06130409006394.html">Powdered food and liquid soluble product using real fruit, vegetable and herbal ingredient combinations. The product may be used and consumed as a ready to drink consumable, in a sachet containing between 0.5 and 5 grams of product, also in packaging upwards of 50 grams in total. The ingredients are of low sugar and in retention of nutritional value. The invention is a replacement for high sugar and, or, added sugar flavouring for both food and beverages offering varying ingredient combinations to assist with the reduction or cessation of added sugar and or flavours.</a> <b>[P]</b> . <span> 外国专利：  AU2016102117A4 </span> <span> . 2017-02-16</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：使用真正的水果，蔬菜和草药成分的组合的粉末状食品和液体可溶性产品。该产品可以在包含0.5到5克产品的小袋中使用，也可以作为即饮型消费品消费，也可以包装在总计50克以上的包装中。这些成分是低糖的，并保持营养价值。本发明替代了高糖和/或添加了糖调味料的食品和饮料，其提供了不同的成分组合以帮助减少或停止添加的糖和/或调味料。 </span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/patent-detail/06130494740392.html">Process and means for producing refined sugar, table syrup or vinegar from sugar cane juice and other saccharine matter</a> <b>[P]</b> . <span> 外国专利：  GB470889A </span> <span> . 1937-08-24</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：由甘蔗汁和其他糖精物质生产精制糖，食用糖浆或醋的方法和装置 </span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/patent-detail/06130400824587.html">ISOTOPE-LABELED BIONIC SUGAR OR SUGAR GROUP, PREPARATION METHOD AND APPLICATION THEREOF</a> <b>[P]</b> . <span> 外国专利：  WO2020215791A1 </span> <span> . 2020-10-29</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：同位素标记的生糖或糖类及其制备方法和应用 </span> </p> </li> </ul> </div> </div> </div> <div class="theme cardcommon" style="overflow: auto;display:none"> <h3 class="all_title" id="enpatent55">相关主题</h3> <ul id="subject"> </ul> </div> </div> </div> </div> <div class="right rightcon"> <div class="details_img cardcommon clearfix" style="margin-bottom: 10px;display:none;" > </div> </div> </div> <div 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