Norm

NEN-EN 16466-1:2013 en

Azijn - Isotopische analyse van azijnzuur en water - Deel 1: 2H-NMR-analyse van azijnzuur

49,30

Over deze norm

Status Definitief
Aantal pagina's 11
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-01-2013
Taal Engels
This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterise 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 normalised for wine analysis. This European Standard is not applicable to complex matrices made with vinegar as an ingredient, such as balsamic vinegar.

Details

ICS-code 67.220.10
Nederlandse titel Azijn - Isotopische analyse van azijnzuur en water - Deel 1: 2H-NMR-analyse van azijnzuur
Engelse titel Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid

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