The use of wet chemical oxidation with high-amplification isotope ratio mass spectrometry (WCO-IRMS) to measure stable isotope values of dissolved organic carbon in seawater

2007 ◽  
Vol 5 (10) ◽  
pp. 296-308 ◽  
Author(s):  
Christopher L. Osburn ◽  
Gilles St-Jean
Keyword(s):  
Mass Spectrometry ◽  
Stable Isotope ◽  
Organic Carbon ◽  
Dissolved Organic Carbon ◽  
Isotope Ratio ◽  
Isotope Ratio Mass Spectrometry ◽  
Chemical Oxidation ◽  
Wet Chemical

Protein Stable Isotope Fingerprinting: Multidimensional Protein Chromatography Coupled to Stable Isotope-Ratio Mass Spectrometry

2014 ◽  
Vol 86 (17) ◽  
pp. 8514-8520 ◽  
Author(s):  
Wiebke Mohr ◽  
Tiantian Tang ◽  
Sarah R. Sattin ◽  
Roderick J. Bovee ◽  
Ann Pearson
Keyword(s):  
Mass Spectrometry ◽  
Stable Isotope ◽  
Isotope Ratio ◽  
Isotope Ratio Mass Spectrometry ◽  
Stable Isotope Ratio ◽  
Protein Chromatography

δ18 Measurements in Water for Detection of Sugar Beet-Derived Syrups in Frozen Concentrated Orange Juice: Collaborative Study

1992 ◽  
Vol 75 (6) ◽  
pp. 1107-1111 ◽  
Author(s):  
Landis W Doner, ◽  
Allan R Brause ◽  
Donald R Petrus
Keyword(s):  
Mass Spectrometry ◽  
Standard Deviation ◽  
Stable Isotope ◽  
Sugar Beet ◽  
Orange Juice ◽  
Isotope Ratio ◽  
Collaborative Study ◽  
Isotope Ratio Mass Spectrometry ◽  
Stable Isotope Ratio ◽  
The Mean

Abstract Stable isotope ratio mass spectrometry has shown that pure frozen concentrated orange juices (FCOJ) of 63-67° brix possess a mean δ18 value of +14.28%o, with a standard deviation of 1.80. Beet invert syrups, which are produced using ground water, possess negative values. As a result, δ18 values decrease on addition of such syrups to FCOJ. Samples with values less than +8.9%o (3 standard deviations from the mean for pure FCOJs) can confidently be considered as adulterated. A collaborative study was conducted in which a pure FCOJ and 4 samples adulterated to various levels with medium beet invert syrup were sent to each of 6 collaborators. In all but 2 instances, juices containing more than 10% beet syrup would have been classified as adulterated by the collaborators; none would have classified pure juice as adulterated. The plot of mean δ18 values for all collaborators at each adulteration level has a correlation coefficient >0.999. The method has been adopted first action by AOAC International.

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