Stable carbon isotopic characterization of rice vinegar protein as an intrinsic reference for discriminating the authenticity of brewed rice vinegar
Rice vinegar plays an important role in daily life. However, some unscrupulous manufacturers may deliberately add synthetic acetic acid in vinegar products to reduce fermentation time and save production costs. To protect the rights and health of consumers, vinegar authenticity must be controlled. The rice vinegar protein was used as an intrinsic reference and its stable carbon isotope ratio (δ13Cprotein) was analyzed by elemental analyzer-isotope ratio mass spectrometry. The stable carbon isotope ratio difference between the acetic acid and the rice vinegar protein (Δδ13Cacetic acid-protein) was calculated to evaluate vinegar authenticity. Sixteen rice vinegar samples were analyzed and a stable carbon isotopic pattern of rice vinegar was established by the 95% confidence interval for Δδ13Cacetic acid-protein (0.27‰ to 2.10‰). An acetic acid adulteration curve of Δδ13Cacetic acid-protein was also assumed according to the data from rice vinegar samples, and its validity was confirmed by rice vinegar deliberately blended with acetic acid at different ratios (25, 50, and 75%). The Δδ13Cacetic acid-protein values of the adulterated vinegars decreased with increasing amounts blended acetic acid, but the δ13Cprotein values did not, showing that rice vinegar protein could be used as an intrinsic reference for identifying the adulterated rice vinegar. The rice vinegar adulterated with acetic acid at higher than approximately 10% could be detected.
Fang, Chun-Jen; You, Hsin-Cheng; Huang, Zih-Ling; Hsu, Che-Lun; Tsai, Chia-Fen; Lin, Ya-Tze; Kao, Ya-Min; Tseng, Su-Hsiang; Wang, Der-Yuan; and Su, Nan-Wei
"Stable carbon isotopic characterization of rice vinegar protein as an intrinsic reference for discriminating the authenticity of brewed rice vinegar,"
Journal of Food and Drug Analysis: Vol. 30
, Article 4.
Available at: https://doi.org/10.38212/2224-6614.3398
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Food Science Commons, Medicinal Chemistry and Pharmaceutics Commons, Pharmacology Commons, Toxicology Commons