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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...
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Use of internal markers
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