A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS

Daobing Wang; Di Feng; Qiding Zhong; Hongmei An; Zhuying Wu; Qian Zhang; Hongwei Yue; Liming Hu; Yang Liu; Xiaolong Wang; Luoqi Zhang

doi:10.1016/j.foodchem.2024.139443

A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS

Food Chem. 2024 Apr 24:451:139443. doi: 10.1016/j.foodchem.2024.139443. Online ahead of print.

Authors

Daobing Wang¹, Di Feng², Qiding Zhong³, Hongmei An⁴, Zhuying Wu⁴, Qian Zhang⁵, Hongwei Yue⁴, Liming Hu⁶, Yang Liu⁴, Xiaolong Wang⁷, Luoqi Zhang⁷

Affiliations

¹ Beijing University of Technology, 100 Pingyuan Park, Chaoyang District, Beijing 100022, China; Technology Innovation Center of State Market Regulation on Consumer Goods Quality and Safety, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China; Sinolight Technology Innovation Center Co. Ltd., Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China; Shanxi University, No. 92, Wucheng Road, Xiaodian District, Taiyuan 030006, China.
² Beijing University of Technology, 100 Pingyuan Park, Chaoyang District, Beijing 100022, China; Technology Innovation Center of State Market Regulation on Consumer Goods Quality and Safety, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China; Sinolight Technology Innovation Center Co. Ltd., Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China.
³ Technology Innovation Center of State Market Regulation on Consumer Goods Quality and Safety, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China; Sinolight Technology Innovation Center Co. Ltd., Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China; China National Research Institute of Food and Fermentation Industries, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China. Electronic address: tic-kjgl@sic.sinolight.cn.
⁴ Technology Innovation Center of State Market Regulation on Consumer Goods Quality and Safety, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China; Sinolight Technology Innovation Center Co. Ltd., Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China.
⁵ Institute of Geographic Sciences and Natural Resources Research Chinese Academy of Sciences, No.A11, Datun Road, Chaoyang District, Beijing 100101, China.
⁶ Beijing University of Technology, 100 Pingyuan Park, Chaoyang District, Beijing 100022, China.
⁷ China National Research Institute of Food and Fermentation Industries, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China.

PMID: 38678658
DOI: 10.1016/j.foodchem.2024.139443

Abstract

Acetic acid is the key organic substance used to verify the authenticity of vinegar. A new method for precisely determining acetic acid δD_CH3 in vinegar via gas chromatography -pyrolytic-stable isotope ratio mass spectrometry (GC-P-IRMS) was established. The δD_CH3 values were obtained via calibration with a series of standards. The optimised method demonstrated a repeatability standard deviation within 3 ‰. The standard deviation of accuracy of the new method compared with that of the SNIF-NMR method was within 2.6 ‰. The synthetic acetic acid δD_CH3 values was -136.7 ‰ ± 29.6 ‰, and the δD_CH3 value of acetic acid in vinegar was -414.9 ‰ ± 40.5 ‰, with significant isotopic distribution characteristics. This methodology serves as a supplementary method for measuring the δD_CH3 value of acetic acid in vinegar. It has advantages over other methods in terms of time, sensitivity and operability. And provides a new idea for solving the problem of analyzing substances in the presence of exchangeable groups.

Keywords: Acetic acid; Authenticity; GC-P-IRMS; Vinegar; δD; δD(CH3).