FprEN 16466-1
(Main)Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
This document specifies an isotopic method to control the authenticity of vinegar and food containing vinegar as an ingredient (for example Aceto Balsamico di Modena), with a density below 1,28 g/cm3. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterize the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in EN 16466 2).
The isotopic analysis of the extracted acetic acid by 2H-NMR is based on a similar method already normalized for wine analysis.
Lebensmittelauthentizität - Isotopenanalyse von Essigsäure und Wasser in Essig - Teil 1: 2H-NMR-Analyse von Essigsäure
Dieses Dokument legt ein isotopenanalytisches Verfahren zur Überprüfung der Authentizität von Essig und von Lebensmitteln, die Essig als Zutat enthalten, (zum Beispiel Aceto Balsamico di Modena) mit einer Dichte von weniger als 1,28 g/cm3 fest. Dieses Verfahren ist anwendbar auf Essigsäure aus Essig (aus Wein, Apfelwein, Agraralkohol usw.), um den botanischen Ursprung der Essigsäure zu charakterisieren und um Verfälschungen von Essig durch Verwendung synthetischer Essigsäure oder Essigsäure nicht zulässigen Ursprungs nachzuweisen (in Kombination mit dem in EN 16466 2 beschriebenen Verfahren).
Die Isotopenanalyse der extrahierten Essigsäure durch 2H NMR-Spektroskopie beruht auf einem ähnlichen Verfahren, das bereits für die Weinanalyse genormt wurde.
Authenticité des aliments - Analyse isotopique de l’acide acétique et de l’eau dans le vinaigre - Partie 1 : analyse RMN-2H de l’acide acétique
Le présent document spécifie une méthode isotopique permettant de contrôler l’authenticité du vinaigre et des aliments contenant du vinaigre en tant qu’ingrédient (par exemple l’« Aceto Balsamico di Modena »), dont la densité est inférieure à 1,28 g/cm3. La présente méthode est applicable à l’acide acétique du vinaigre (de vin, de cidre, d’alcool agricole, etc.) afin de caractériser l’origine botanique de l’acide acétique et de détecter des adultérations du vinaigre utilisant de l’acide acétique synthétique ou de l’acide acétique d’une origine non autorisée (en complément de la méthode décrite dans l’EN 16466 2).
L’analyse isotopique par RMN-2H de l’acide acétique extrait est fondée sur une méthode similaire à celle de l’analyse du vin, déjà normalisée.
Pristnost živil - Izotopska analiza ocetne kisline in vode v kisu - 1. del: 2H-NMR-analiza ocetne kisline
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN 16466-1:2023
01-julij-2023
Pristnost živil - Izotopska analiza ocetne kisline in vode v kisu - 1. del: 2H-NMR-
analiza ocetne kisline
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR
analysis of acetic acid
Lebensmittelauthentizität - Isotopenanalyse von Essigsäure und Wasser in Essig - Teil 1:
2H-NMR-Analyse von Essigsäure
Authenticité des aliments - Analyse isotopique de l'acide acétique et de l'eau dans le
vinaigre - Partie 1 : Analyse RMN-2H de l'acide acétique
Ta slovenski standard je istoveten z: prEN 16466-1
ICS:
67.220.20 Dodatki jedem Food additives
oSIST prEN 16466-1:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 16466-1:2023
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oSIST prEN 16466-1:2023
DRAFT
EUROPEAN STANDARD
prEN 16466-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2023
ICS 67.220.10 Will supersede EN 16466-1:2013
English Version
Food authenticity - Isotopic analysis of acetic acid and
water in vinegar - Part 1: 2H-NMR analysis of acetic acid
Authenticité des aliments - Analyse isotopique de Lebensmittelauthentizität - Isotopenanalyse von
l'acide acétique et de l'eau dans le vinaigre - Partie 1 : Essigsäure und Wasser - Teil 1: 2H-NMR-Analyse von
Analyse RMN-2H de l'acide acétique Essigsäure
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 460.
If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations
which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
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Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
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EUROPÄISCHES KOMITEE FÜR NORMUNG
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© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16466-1:2023 E
worldwide for CEN national Members.
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oSIST prEN 16466-1:2023
prEN 16466-1:2023 (E)
Contents Page
European foreword . 3
Introduction . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 Principle . 5
5 Reagents . 5
6 Apparatus . 6
7 Procedure . 7
7.1 Extraction of acetic acid from vinegar .
...
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