Measurement of the isotope ratio of acetic acid in vinegar by HS-SPME-GC-TC/C-IRMS.
Acetic acid is the main ingredient of vinegar, and the worth of vinegar often depends on the fermentation of raw materials. In this study, we have developed a simple and rapid method for discriminating the fermentation of the raw materials of vinegar by measuring the hydrogen and carbon isotope ratio of acetic acid using head space solid-phase microextraction (HS-SPME) combined with gas chromatography-high temperature conversion or combustion-isotope ratio mass spectrometry (GC-TC/C-IRMS). The measurement of acetic acid in vinegar by this method was possible with repeatabilities (1sigma) of +/-5.0 per thousand for hydrogen and +/-0.4 per thousand for carbon, which are sufficient to discriminate the origin of acetic acid. The fermentation of raw materials of several vinegars was evaluated by this method.
Hattori
Ryota
R
Central Laboratories for Frontier Technology, Center for Food Safety Science, Kirin Holdings Co. Ltd., Kanazawa-ku, Yokohama, Japan. Ryota_Hattori@kirin.co.jp
Yamada
Keita
K
Shibata
Hiroki
H
Hirano
Satoshi
S
Tajima
Osamu
O
Yoshida
Naohiro
N
D019342:Acetic Acid / Q000032:analysis* / Q000737:chemistry*; D002247:Carbon Isotopes / Q000032:analysis; D003903:Deuterium / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D052617:Solid Phase Microextraction / Q000379:methods*
D002247:Carbon Isotopes; D003903:Deuterium; D019342:Acetic Acid