Premium
Mass spectrometric determination of waxy corn (Maize) starch in glutinous (waxy) rice cake by use of 13 C/ 12 C ratio
Author(s) -
Yasui Takeshi
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370510
Subject(s) - starch , chemistry , corn starch , waxy corn , maize starch , food science , isotopes of carbon , agronomy , biology , total organic carbon , environmental chemistry
Glutinous (waxy) rice cake is a popular New Year food in Japan. Economic incentives exist for rice cake producers to adulterate the products and mislabel them. Stable carbon isotope ratios ( 13 C/ 12 C) in rice cake products were determined by mass spectrometry to detect such adulteration. Since the 13 C/ 12 C ratios in rice (δ 13 C value of ca ‐ 25 ppt, parts per thousand are different from those of corn (maize) starch (ca −9 ppt), the presence of added waxy corn (maize) starch in rice cake could be detected.