The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review

被引：177

作者：

Ogrinc, N

Kosir, IJ

Spangenberg, JE

Kidric, J

机构：

[1] Natl Inst Chem, Ljubljana 1000, Slovenia

[2] Jozef Stefan Inst, Dept Environm Sci, Ljubljana 1000, Slovenia

[3] Univ Lausanne, Inst Mineral & Geochim, CH-1015 Lausanne, Switzerland

来源：

ANALYTICAL AND BIOANALYTICAL CHEMISTRY | 2003年 / 376卷 / 04期

关键词：

nuclear magnetic resonance; mass spectrometry; stable isotopes; adulteration; wine; fruit juices; olive oils;

D O I：

10.1007/s00216-003-1804-6

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

This review covers two important techniques, high resolution nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS), used to characterize food products and detect possible adulteration of wine, fruit juices, and olive oil, all important products of the Mediterranean Basin. Emphasis is placed on the complementary use of SNIF-NMR (site-specific natural isotopic fractionation nuclear magnetic resonance) and IRMS (isotope-ratio mass spectrometry) in association with chemometric methods for detecting the adulteration.

引用

页码：424 / 430

页数：7

共 72 条

[1]

Carbon stable isotopes and olive oil adulteration with pomace oil [J].