naa a22 4500 510726542 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-011-0766-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0766-5 Optimized Extraction Method of Acetic Acid in Vinegar and Its Effect on SNIF-NMR Analysis to Control the Authenticity of Vinegar [Elektronische Daten] [Wen-Ching Ko, Ju-Yun Cheng, Po-Yen Chen, Chang-Wei Hsieh] Site-specific natural isotope fractionation by nuclear magnetic resonance (SNIF-NMR) is an accurate method for examining food adulteration. SNIF-NMR can be used to determine the ratio of deuterium to hydrogen (D/H) of a specific molecule position. Because the quantity of D differs between synthetic and fermented acetic acids, the method can be used to accurately monitor food adulteration. However, the effect of pretreated food on the results of SNIF-NMR has rarely been discussed. We present an extractive distillation method to increase the purity of acetic acid for fractionation; we used an orthogonal array experimental design to determine the optimal extraction conditions. We discuss the influence of extract solvents and sample concentration on the (D/H)CH3 values calculated from the NMR results. The optimal conditions for extracting acetic acid were found to be a sample-to-solvent ratio of 1:1, seven extractions, and an extraction time of 15min. The extraction rates for acetic acid were 93.65% and 80.57% when ethyl acetate and diethyl ether, respectively, were used. The acetic acid concentration of the ethyl acetate- and diethyl ether-extracted samples was further improved by distillation from 5g/100mL to 33.84 and 51.65g/100mL, respectively. Springer Science+Business Media, LLC, 2012 Extractive distillation nationallicence 2H-NMR nationallicence SNIF-NMR nationallicence Ko Wen-Ching Department and Graduate Program of BioIndustry Technology, Da-Yeh University, No.168, University Rd., Dacun, 51591, Changhua, Taiwan, Republic of China aut Cheng Ju-Yun Department and Graduate Program of BioIndustry Technology, Da-Yeh University, No.168, University Rd., Dacun, 51591, Changhua, Taiwan, Republic of China aut Chen Po-Yen Sheng-Kang Biotechnology Corp. Ltd., No.512, Zhongxiao Rd., East Dist., 401, Taichung City, Taiwan, Republic of China aut Hsieh Chang-Wei Department of Medicinal Botany and Healthcare, Da-Yeh University, No.168, University Rd., Dacun, 51591, Changhua, Taiwan, Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2202-2206 1935-5130 6:8<2202 2013 6 11947 https://doi.org/10.1007/s11947-011-0766-5 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0766-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ko Wen-Ching Department and Graduate Program of BioIndustry Technology, Da-Yeh University, No.168, University Rd., Dacun, 51591, Changhua, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Cheng Ju-Yun Department and Graduate Program of BioIndustry Technology, Da-Yeh University, No.168, University Rd., Dacun, 51591, Changhua, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Chen Po-Yen Sheng-Kang Biotechnology Corp. Ltd., No.512, Zhongxiao Rd., East Dist., 401, Taichung City, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Hsieh Chang-Wei Department of Medicinal Botany and Healthcare, Da-Yeh University, No.168, University Rd., Dacun, 51591, Changhua, Taiwan, Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2202-2206 1935-5130 6:8<2202 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer