Perini Matteo, Nardin Tiziana, Camin Federica, Malacarne Mario, Larcher Roberto
Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010, San Michele all'Adige, Italy.
J Mass Spectrom. 2018 Sep;53(9):772-780. doi: 10.1002/jms.4211. Epub 2018 Jul 30.
"Aceto Balsamico di Modena" (ABM) is a protected geographical indication salad dressing obtained from cooked and/or concentrated grape must, with the addition of wine vinegar and a maximum of 2% caramel (EU Reg 583/2009). In this study, we investigated whether the combination of C/ C of ethanol using isotope ratio mass spectrometry with H-site-specific natural isotope fractionation-nuclear magnetic resonance and minor sugars using ion chromatography with pulse amperometric and charged aerosol detection is able to improve detection of sugar addition to ABM must. A large selection of authentic Italian grape musts and different samples of balsamic vinegar with an increasing percentage of added beet, cane, and sugar syrups were considered. The possible degradation of sugars in the ABM matrix during shelf life was also investigated. While stable isotope ratios analysis remains the favoured method for determining cane and beet sugar addition, dosage of minor sugar (in particular maltose) proved to be very useful for detecting the addition of sugar syrup. Thanks to this innovative approach, 3 out of 27 commercial ABMs were identified as adulterated. A combination of stable isotope ratio and ion chromatography with pulse amperometric and charged aerosol detection analysis can be therefore proposed as a suitable tool for detecting the authenticity of ABM must.
“摩德纳香醋”（ABM）是一种受保护的地理标志沙拉酱，由煮过和/或浓缩的葡萄汁制成，并添加了葡萄酒醋和最多2%的焦糖（欧盟法规583/2009）。在本研究中，我们研究了使用同位素比率质谱法结合氢位点特异性天然同位素分馏-核磁共振技术测定乙醇的碳/碳比，以及使用离子色谱结合脉冲安培检测和带电气溶胶检测法测定微量糖，是否能够提高对添加到ABM葡萄汁中的糖的检测能力。我们考虑了大量正宗的意大利葡萄汁以及不同样品的香醋，这些香醋中添加甜菜、甘蔗和糖浆的比例不断增加。同时还研究了ABM基质在保质期内糖可能发生的降解情况。虽然稳定同位素比率分析仍然是确定甘蔗和甜菜糖添加量的首选方法，但微量糖（特别是麦芽糖）的定量分析被证明对检测糖浆的添加非常有用。由于这种创新方法，27种商业ABM中有3种被鉴定为掺假。因此，可以提出将稳定同位素比率分析与离子色谱结合脉冲安培检测和带电气溶胶检测分析作为检测ABM葡萄汁真实性的合适工具。
