This HTML5 document contains 51 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n10http://localhost/temp/predkladatel/
n14http://linked.opendata.cz/resource/domain/vavai/projekt/
n9http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n6http://linked.opendata.cz/ontology/domain/vavai/
n13http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F60461373%3A22330%2F14%3A43897135%21RIV15-MZE-22330___/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n8http://bibframe.org/vocab/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n7http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n19http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n11http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n18http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n4http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n15http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F14%3A43897135%21RIV15-MZE-22330___
rdf:type
n6:Vysledek skos:Concept
dcterms:description
Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid, were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (2H/1H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (13C/12C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of 2H/1H and 13C/12C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?28.7 to ?15.6 ?, respectively; for the synthetic acetic acids diluted with water they rangem from 114.2 to 129.0 ppm and from ?44.9 to ?33.4 ?, respectively. Isotope analyses were confirmed as a reliable tool for assessing authenticity of canned products. The method enables detection of synthetic acetic acid addition into vinegars and canned vegetables containing vinegar pickle up from 20 % (of total acidity). Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid, were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (2H/1H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (13C/12C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of 2H/1H and 13C/12C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?28.7 to ?15.6 ?, respectively; for the synthetic acetic acids diluted with water they rangem from 114.2 to 129.0 ppm and from ?44.9 to ?33.4 ?, respectively. Isotope analyses were confirmed as a reliable tool for assessing authenticity of canned products. The method enables detection of synthetic acetic acid addition into vinegars and canned vegetables containing vinegar pickle up from 20 % (of total acidity).
dcterms:title
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
skos:prefLabel
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
skos:notation
RIV/60461373:22330/14:43897135!RIV15-MZE-22330___
n3:aktivita
n19:S n19:P
n3:aktivity
P(QI91B283), S
n3:cisloPeriodika
1
n3:dodaniDat
n15:2015
n3:domaciTvurceVysledku
n9:4491750 n9:3457893 n9:4457803 n9:2779447
n3:druhVysledku
n4:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
10869
n3:idVysledku
RIV/60461373:22330/14:43897135
n3:jazykVysledku
n11:eng
n3:klicovaSlova
IRMS; SNIF-NMR; Isotopic analysis; Synthetic acetic acid; Canned products; Spirit vinegar
n3:klicoveSlovo
n7:Isotopic%20analysis n7:Spirit%20vinegar n7:Canned%20products n7:Synthetic%20acetic%20acid n7:IRMS n7:SNIF-NMR
n3:kodStatuVydavatele
DE - Spolková republika Německo
n3:kontrolniKodProRIV
[6A4223508D60]
n3:nazevZdroje
European Food Research and Technology
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
6
n3:projekt
n14:QI91B283
n3:rokUplatneniVysledku
n15:2014
n3:svazekPeriodika
239
n3:tvurceVysledku
Havelec, P. Čížková, Helena Mazáč, J. Neradová, Eva Grégrová, Adéla Kružík, Vojtěch
n3:wos
000338224600017
s:issn
1438-2377
s:numberOfPages
6
n8:doi
10.1007/s00217-014-2209-9
n10:organizacniJednotka
22330