Using Liquid Chromatography-Isotope Ratio Mass Spectrometry for Detection of Economically Motivated Adulteration of Maple Syrup.

Background: Maple syrup is a sought-after commodity, and used as a condiment and a sweetener. Also, it is an active target of economically motivated adulteration (EMA), similar to other foods such as lemon juice and honey.

Objective: This study is aimed to detect low cost sugar adulteration in maple syrup via an internal standard method using malic acid through solid-phase extraction (SPE) and LC with isotope ratio mass spectrometric detection (LC-IRMS).

Economically Motivated Adulteration of Lemon Juice: Cavity Ring Down Spectroscopy in Comparison with Isotope Ratio Mass Spectrometry: Round-Robin Study.

Economically motivated adulteration (EMA) of foods has become an increasing concern in recent years, with lemon juice as a popular target. In this work, an optimized preparation procedure for the isolation of citric acid from lemon juice was validated using elemental analyzer-isotope ratio MS (EA-IRMS) to detect adulteration with exogenous citric acid. Additionally, 69 imported lemon juice samples were evaluated using combustion module-cavity ring down spectrometry (CM-CRDS) and compared with the well-established EA-IRMS.

Direct Comparison of Cavity Ring Down Spectrometry and Isotope Ratio Mass Spectrometry for Detection of Sugar Adulteration in Honey Samples.

In the last several years, economically motivated adulteration (EMA) of foods including honey has received increased attention. The addition of inexpensive sweeteners such as high fructose corn syrup or cane sugar to honey is still encountered despite scientific methods that can routinely detect this type of adulteration. The standard method for detection of these adulterants utilizes isotope ratio mass spectrometry (IRMS); however, this technique requires an elevated degree of technical knowledge for operation as well as a high cost for purchase and maintenance.