Isotope ratio mass spectrometrical analysis of betanin and isobetanin isolates for authenticity evaluation of purple pitaya-based products

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 204-209

  Herbach, Kirsten M ^a   Stintzing, Florian C ^a   Elss, Sandra ^b   Preston, Christina ^b   Schreier, Peter ^b   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF WÜRZBURG   (Germany)

Author keywords

13C 12C ratio; 2H 1H ratio; Admixture; Authenticity; Betanin; Colouring foodstuff; EA C P IRMS; Purple pitaya; Red beet

Indexed keywords

BETANIN; CARBON; ISOBETANIN; PIGMENT; UNCLASSIFIED DRUG;

ARTICLE; BEET; COLUMN CHROMATOGRAPHY; COMBUSTION; CONTENT ANALYSIS; DATA ANALYSIS; DEPLETION; ELEMENTAL ANALYSER COMBUSTION PYROLYSIS ISOTOPE RATIO MASS SPECTROMETRY; EVALUATION; FOOD ANALYSIS; FRANCE; FRUIT JUICE; GERMANY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION PROCEDURE; ISOTOPE ANALYSIS; MASS SPECTROMETRY; PHYTOCHEMISTRY; PYROLYSIS; SAMPLE;

BETA VULGARIS SUBSP. VULGARIS; STENOCEREUS STELLATUS;

EID: 33646027591     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.031     Document Type: Article

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