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BS EN 16466-2:2013

BS EN 16466-2:2013

$86.31

Vinegar. Isotopic analysis of acetic acid and water – 13C-IRMS analysis of acetic acid

Published By Publication Date Number of Pages
BSI 2013 14
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This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in EN 16466-1).

The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis [2].

PDF Catalog

PDF Pages PDF Title
4 Contents Page
5 Foreword
6 Introduction
7 1 Scope
2 Normative references
3 Principle
4 Reagents
4.1 Diethyl ether
4.2 Carbon dioxide
4.3 Helium
4.4 Oxygen
8 4.5 Oxidation reagent
4.6 Desiccant
5 Apparatus
5.1 For the extraction of acetic acid from vinegar
5.2 For the determination of the isotopic ratio 13C/12C of acetic acid from vinegar
6 Procedure
6.1 Extraction of acetic acid from vinegar
6.1.1 Liquid-liquid extraction
9 6.1.2 Purification of the extract
6.2 Determination of the isotopic ratio 13C/12C of acetic acid from vinegar
6.2.1 Experimental determinations
6.2.2 Calculation and expression of the results
10 7 Precision
7.1 Repeatability
7.2 Reproducibility
8 Test report
11 Annex A (informative) Results of the collaborative study (2009)
12 Bibliography

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BS EN 16466-2:2013
$86.31