
2. Use of internal markers
Coupling liquid chromatography with IRMS is a technique that is around ten years old but has been little applied to food matrices. We used HPLC-co-IRMS coupling on wines naturally containing sugar to determine the δ 13 C values of glucose, fructose, glycerol and ethanol simultaneously . The results of the study on these authentic wines show that the ratio of glucose/fructose (precursors) and glycerol/ethanol (products) isotope ratios is equal to 1.01 ± 0.04, while that of precursor/product...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!

The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Use of internal markers
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!

The Ultimate Scientific and Technical Reference