Sample preparation bias in carbon stable isotope ratio analysis of fruit juices and sweeteners.
Two sample preparation methods are commonly used for carbon stable isotope ratio analysis (SIRA). One involves combustion of the sample with oxygen at 850 degrees C; the other involves combustion of the sample with CuO in an evacuated glass tube at 550 degrees C. I observed in our laboratory that these 2 methods yield different results for sugar-based products such as fruit juices, sweeteners, and vanillin. The CuO method yields results approximately 1%. more positive than the oxygen combustion method. This bias is also observed in other laboratories, as shown in an analysis of the results of the AOAC collaborative studies of carbon SIRA of maple syrup, orange juice, honey, and honey protein. The oxygen combustion method is the AOAC method for honey, apple juice, and orange juice; both methods are incorporated into the AOAC method for maple syrup. I recommend that data generated by the CuO combustion method be appropriately corrected to yield results concordant with the official oxygen combustion method.
Krueger
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Krueger Food Laboratories, Inc., Cambridge, MA 02139.
D001628:Beverages / Q000032:analysis*; D002247:Carbon Isotopes; D002957:Citrus / Q000737:chemistry; D003300:Copper; D005638:Fruit / Q000737:chemistry*; D006722:Honey / Q000032:analysis; D013549:Sweetening Agents / Q000032:analysis*
D002247:Carbon Isotopes; D013549:Sweetening Agents; D003300:Copper; C030973:cupric oxide