Food authenticity — Sample preparation for isotope ratio analysis of fruit and vegetable juices and related products
Abstract
This document describes a method for sample preparation for the determination of C, N and H isotope ratio values in different fractions (sugar and pulp) of fruit and vegetable juices and their derivatives (concentrates, nectars, beverages etc.) by Elemental Analyser-Isotope Ratio Mass Spectrometry (EA-IRMS) or Isotope Ratio Measurement-Deuterium Nuclear Magnetic Resonance Spectroscopy (irm-²H-NMR). It also covers ethanol produced by the fermentation of fruit and vegetable juices, and their derivatives. Sample measurement is not included within this document. This document does not concern the analytical methods after sample preparation, namely methods using IRMS (Isotope Ratio Mass Spectrometry) technique and isotope ratio measurement-deuterium nuclear magnetic resonance spectroscopy (irm-²H-NMR), also known as SNIF-NMR (Site-specific Natural Isotopic Fractionation by Nuclear Magnetic Resonance), used to quantify the isotopic ratios of the following nuclei: ¹³C/¹²C, ¹⁵N/¹⁴N and ²H/¹H. The interpretation of the obtained isotope delta values is not covered by this document.
Begin
2025-08-20
WI
00460022
Planned document number
DIN EN 00460022
Project number
05702675
Responsible national committee
NA 057-08-02-06 AK - Stable Isotope Analysis
