[A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on determination of the 13C/12C-isotope ratio by mass spectrometry (author's transl)].
The 13C/12C-isotope ratio is characteristic for vinegar of fermentation and synthetic origin respectively and used for their differentiation. The acetic acid was isolated from the vinegar as calcium acetate, the calcium acetate was pyrolysed to CaCO3 and the CO2 was released from the CaCO3 with H3PO4. The CO2 was measured in a mass spectrometer with double collector. The difference in the 13C-content between the two varieties of vinegar is 5 0/00; the accuracy of the measurement is between is 0.5 0/00 and 1 0/00 Therefore, addition of synthetic acetic acid in excess of 15--20% to fermentation vinegar can be detected by this method.
D000085:Acetates / Q000032:analysis*; D002247:Carbon Isotopes; D005285:Fermentation; D005524:Food Technology; D013058:Mass Spectrometry
D000085:Acetates; D002247:Carbon Isotopes
Beitrag zur Unterscheidung von Gärungsessig und synthetischem Säureessig durch die massenspektrometrische Bestimmung des 13C/12C-Isotopenverhältnisses.