SNIF-NMR
SNIF-NMR ( site-specific natural isotope fractionation nuclear magnetic resonance ) is an analysis method that uses deuterium nuclear magnetic resonance spectroscopy to test the authenticity of food. The method was first described in 1981 by CNRS researchers in Nantes and commercialized in 1987 by the newly founded Eurofins Scientific .
With SNIF-NMR, the relative deuterium content of the chemically different and thus distinguishable hydrogen atoms in a substance is determined, after which it can be determined by comparison in which (bio) chemical process the substance was created. The different distribution of deuterium in natural substances is based on the so-called kinetic isotope effect . For example, a distinction can be made between whether ethanol in wine is a result of fermentation from fructose (i.e. grapes) or from sucrose (from added beet sugar).
SNIF-NMR is used to investigate wine , vinegar , fruit juices and flavorings . It can also be used to separate C3 from C4 plants.
literature
- OIV : Determination of the deuterium distribution in the ethanol produced during fermentation of grape must, grape must concentrate, rectified grape must concentrate and wine using nuclear magnetic resonance spectroscopy (SNIF-NMR 1 )
- Detlef Stöckigt, Hanns-Ludwig Schmidt, Andreas Roßmann, Norbert Christoph: Origin and authenticity of food: Stabil isotope analysis . In: Chemistry in Our Time . tape 39 , no. 2 , April 2005, p. 90-99 , doi : 10.1002 / ciuz.200400335 ( PDF ).
See also
Individual evidence
- ↑ Eurofins Scientific - 1987 - 1997 - The Start-up Phase
- ↑ Entry on SNIF-NMR®. In: Römpp Online . Georg Thieme Verlag, accessed on February 10, 2015.