Determination of D/H isotope ratio in acetic acid from vinegars and pickled products by H-2-NMR-spectroscopy

Authors
Hermann, A
Citation
A. Hermann, Determination of D/H isotope ratio in acetic acid from vinegars and pickled products by H-2-NMR-spectroscopy, EUR FOOD RE, 212(6), 2001, pp. 683-686
Citations number
7
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14382377 → ACNP
Volume
212
Issue
6
Year of publication
2001
Pages
683 - 686
Database
ISI
SICI code
1438-2377(2001)212:6<683:DODIRI>2.0.ZU;2-E
Abstract
A straightforward way of isolating acetic acid from vinegars and pickled pr eserves and measuring its D/H ratio employing a combination of natural abun dance deuterium- and proton NMR-spectroscopy is described. Additionally, an approach for referencing the isotopic ratios to a certified standard mater ial is given. Some results on pickled preserves are presented.