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    STUDIA PHYSICA - Issue no. SPECIAL ISSUE / 2001  
         
  Article:   THE ASSESSMENT OF THE QUALITY OF THE FOOD BY 13C ISOTOPE RATIO MASS SPECTROMETRY.

Authors:  STELA CUNA, C. CUNA, GABRIELA BALAS, FILOFTEIA GAFTOI.
 
       
         
  Abstract:   Natural abundance of stable isotopes is an important source of information on each chemical species because, the isotopic content of a given molecule depends on its origin and the history of the processes involved. The isotopic fractionation of those elements in the environment, follows complex patterns which allow correlation to be established between the final products (juice, wine, honey) and raw materials (water and CO2) from which they have been biosynthesized [1]. Low cost sweeteners, artificial or natural flavorings, citric acid and water can be added to fruit concentrates simulating natural juices. Pure honey is also a relatively expensive food that can be adulterated by mixing it with the much cheaper high fructose corn syrup. Adulterants such as simple sugar solutions can be detected by chemical analysis. More sophisticated sweeteners like high fructose corn syrup are difficult to detect by chemical analysis or by chromatographic tests. Isotope ratio mass spectrometry of carbon and, to a lesser extent of hydrogen and oxygen is a technique for the detection of adulteration or establishment of authenticity in food products [2].  
         
     
         
         
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