Hodnocení robustnosti markerů autenticity potravin: kritický přehled se zaměřením na isotopový poměr ²H/¹H kyseliny octové

  • A. Grégrová Ústav konzervace potravin, Vysoká škola chemicko-technologická v Praze, Praha
  • J. Mazáč Celně technická laboratoř Praha, Praha
  • H. Čížková Ústav konzervace potravin, Vysoká škola chemicko-technologická v Praze, Praha
Klíčová slova: spolehlivost metody, autenticita potravin, syntetická kyselina octová, kvasný lihový ocet, isotopová analýza

Abstrakt

Reliability of food authenticity markers, as well as the description and evaluation of factors which in specific cases affect them, are important to reach the right decision about a particular product authenticity or an adulteration. Undeclared addition of synthetic acetic acid into spirit vinegar is a specific example of food adulteration; in this case it is possible to prove vinegar authenticity using isotopic methods. Robustness of a particular marker of spirit vinegar authenticity, i.e. the 2H/1H natural isotopes ratio, was evaluated. Natural variability of the marker content in raw materials, the influence of the formulation used, the processing and storage conditions of final product and finally the availability and performance characteristics of the analytical method (its reliability for the quantification of the marker) were assessed. Suitability of the 2H/1H natural isotopes ratio and its limits were discussed along with the availability of other tools for reliable evaluation of this type of adulteration.

Publikované
2016-04-15
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