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Food authenticity - Sample preparation for isotope ratio analysis of fruit and vegetable juices and related products
Oznaka:prEN 18338
Odbor:HZN/TO 568
Ime odbora:Analiza hrane – horizontalne metode, mikrobiologija, posuđe i pribor u kontaktu s hranom
Nacrt objavljen za komentiranje:2026-04-23
Rok za komentiranje:2026-05-25
Broj komentara:0
Contact email:nacrti(at)hzn.hr
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This document describes a method for sample preparation for the determination of C, N and H isotope ratio values in different fractions (sugar and pulp) of fruit and vegetable juices and their derivatives (concentrates, nectars, beverages etc.) by Elemental Analyser-Isotope Ratio Mass Spectrometry (EA-IRMS) or Isotope Ratio Measurement-Deuterium Nuclear Magnetic Resonance Spectroscopy (irm-2H-NMR).
It also covers ethanol produced by the fermentation of fruit and vegetable juices, and their derivatives.
Sample measurement is not included within this document.
This document does not concern the analytical methods after sample preparation, namely methods using IRMS (Isotope Ratio Mass Spectrometry) technique and isotope ratio measurement-deuterium nuclear magnetic resonance spectroscopy (irm-2H-NMR), also known as SNIF-NMR (Site-specific Natural Isotopic Fractionation by Nuclear Magnetic Resonance), used to quantify the isotopic ratios of the following nuclei: 13C/12C, 15N/14N and 2H/1H.
The interpretation of the obtained isotope delta values is not covered by this document.

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