CN104897786B - The assay method of juice content in a kind of orange juice and its beverage - Google Patents
The assay method of juice content in a kind of orange juice and its beverage Download PDFInfo
- Publication number
- CN104897786B CN104897786B CN201410076493.7A CN201410076493A CN104897786B CN 104897786 B CN104897786 B CN 104897786B CN 201410076493 A CN201410076493 A CN 201410076493A CN 104897786 B CN104897786 B CN 104897786B
- Authority
- CN
- China
- Prior art keywords
- juice
- orange
- content
- beverage
- assay method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
The invention discloses a kind of method for determining juice content in orange juice and its beverage.After orange juice is simply pre-processed, detected with gel permeation chrommatograph, according to the integral area of characteristic peak in collection of illustrative plates, calculating obtains juice content.The inventive method is not disturbed by various additives, and detection time is 120min, realizes the accurate quick measure to juice content in unknown orange class beverage.
Description
Technical field
The present invention relates to a kind of quick method for determining juice content in orange juice, concentrated orange juice and orange beverage.
Background technology
Fruit juice has preferable mouthfeel and higher nutritive value, with the improvement of people's living standards, fruit drink
Consumption figure is increasing, and what wherein the market share was maximum is orange juice class beverage.The value and its juice content of orange juice class beverage are close
Cut is closed.For consumer, the juice content of orange beverage is the important indicator for judging whether purchase.To drink producers
Speech, because the concentrated orange juice used comes from upstream supplier, so being also required to know the juice content of concentrated orange juice, has both been used as and has adopted
The price foundation of concentrated orange juice is purchased, also serves as producing the quality reference of orange beverage.For government monitoring agencies, fruit juice is monitored
Content, is to ensure food safety, and protects consumers' rights and interests, promotes the necessary means of market fair competition.
At present, the also assay method of ununified juice content in the world, every country is according to the national conditions and water of this country
The breed difference of fruit resource has formulated respective juice content detection method.Germany fruit juice industry association since nineteen eighty-two,
The analysis method of unified fruit juice active principle has been formulated after testing research by a large amount of samples, and has defined orange juice, apple
11 kinds of fruit juice parameter standard values such as juice and allowable error scope.Relevant parameter item in RSK values of many countries with reference to Germany,
The standard value of oneself country is formulated to determine juice content.The national standard GBT12143-2008 of China《Beverage universaling analysis method》
In " measure of juice content in orange, mandarin orange, orange juice and its beverage ", the RSK values of Primary Reference Germany, are the Chinese foods nineties
The units such as industrial standardization technical committee spent four years, more than 100 sample were acquired, according to the measured data regularity of distribution
Establish, have 6 parameters (potassium, total phosphorus, amino-acid nitrogen, L-PROLINE, total D- isocitric acids, general flavone).
Current existing orange juice measuring means, is summed up exactly by testing the specific components of orange juice, including inorganic member
Plain (such as potassium, total phosphorus), organic molecule (such as amino-acid nitrogen, L-PROLINE, total D- isocitric acids), a certain class organic macromolecule
(such as general flavone), to judge the effective content of whole orange juice.On the one hand, due to these specific components in orange micro, orange
The difference in kind area is easily caused certain specific components content and deviateed so that calculate obtained juice content fluctuate compared with
Greatly, it is necessary to correct often.Such as somewhere orange applies a large amount of potash fertilizer, causes potassium content higher, then calculating fruit juice with potassium element contains
The formula of amount will be modified.On the other hand, the component such as inorganic matter and organic molecule is not specific to orange, in city
It is readily available on, causing the orange juice of poor quality of these components of doping can get by under false pretences.Such as fake producer according to detection parameter,
The artificial addition phosphorus in false orange juice, the material such as amino acid, regulator also determine by None- identified.
From the point of view of the active ingredient of natural orange juice, the property material that orange juice is different from other liquid is natural contained by it
Macromolecular substances (mainly 1 thousand to 1 ten thousand molecular weight).On the one hand, different from inorganic salts and organic molecule, these macromolecular complex
Matter is specific to natural orange, it is impossible to pass through artificial synthesized addition.Such as some orange beverages of poor quality, although can adulterate conjunction
Orange aroma is obtained into essence, but natural macromolecular material specific to orange can not possibly be added.On the other hand, these are natural big
Molecule is not the specific macromolecular of a certain class, but comprising the synthesis material including protein, polysaccharide, polyphenol etc., it is solid in orange juice
Occupy larger proportion in shape thing.These ratios for integrating the kinds of ingredients in material may be with the difference of zone variety
Difference, but weighted size is basicly stable.It therefore, it can by detecting that natural macromolecular integrates material in orange juice, judges orange juice
Effective content.
The content of the invention
It is an object of the invention to provide a kind of method for determining juice content in orange juice and its beverage, constituent analysis according to
According to being that natural macromolecular in orange juice integrates material (mainly 1 thousand to 1 ten thousand molecular weight).In order to detect the macromolecular complex in orange juice
Matter, it is necessary to use volume removing chromatogram principle, when the composition is passed through chromatographic column because molecular weight is different and the delivery time has
Successively, molecular weight is conversed according to time coordinate.Because orange juice is aqueous, and the interference of other chromatographic fractionation effects is avoided, must
Hydrophilic gel chromatographic column, the preferred modified silica-gel of column material must be used.
The inventive method is comprised the following steps that：
1. sample pretreatment：Orange juice or its beverage are filtrated to get clear liquid with filter paper.
2. the detection of gel permeation chrommatograph：Stationary phase is hydrophilic gel chromatographic column, and mobile phase is potassium chloride solution, flow velocity
For 0.8mL/min, sample size is 1mL, and Detection wavelength is 325nm, and detection time is 120min.
3. collection of illustrative plates processing：The limit of integration of characteristic peak obtains the spy of standard specimen orange juice and orange juice to be measured from 55min to 120min
Levy peak area.
4. test result：Juice content=orange juice to be measured characteristic peak area ÷ standard specimen orange juice characteristic peak areas.
The beneficial effects of the invention are as follows using chromatographic separation technology, by the macromolecular synthesis in orange tangerine class beverage
The test of matter judges juice content, compared with national standard GBT12143-2008 method, simple testing process and result accurately may be used
Lean on.
Brief description of the drawings
Fig. 1 is the gel chromatography figure of certain standard specimen orange juice acquired in the present invention.
Fig. 2 is the gel chromatography figure of certain brand very orange juice acquired in the present invention.
Fig. 3 is the gel chromatography figure of certain brand orange beverage acquired in the present invention.
Embodiment
The present invention is further described with reference to the accompanying drawings and examples, but does not therefore limit the present invention to described
Among scope of embodiments.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to
Catalogue is selected.
In following embodiments, gel permeation chrommatograph is purchased from Hangzhou Tianchen Instrument Equipment Co., Ltd..
The measure of the standard specimen orange juice of embodiment 1
Using certain fresh south jiangxi orange as standard specimen, the orange juice after physical squeezing is filtrated to get clear liquid with filter paper.
Detected with gel permeation chrommatograph：Stationary phase is TCDB-2 chromatographic columns, and mobile phase is potassium chloride solution, and flow velocity is
0.8mL/min, sample size is 1mL, and Detection wavelength is 325nm, and detection time is 120min.
Chromatogram is shown in Fig. 1.Using day occasion chromatographic work station software to characteristic peak integrate, limit of integration from 55min to
120min, it is 238802 to obtain characteristic peak area.
The measure of embodiment 2 certain brand very orange juice
By certain brand very orange juice, clear liquid is filtrated to get with filter paper.
Detected with gel permeation chrommatograph：Stationary phase is TCDB-2 chromatographic columns, and mobile phase is potassium chloride solution, and flow velocity is
0.8mL/min, sample size is 1mL, and Detection wavelength is 325nm, and detection time is 120min.
Chromatogram is shown in Fig. 2.Using day occasion chromatographic work station software to characteristic peak integrate, limit of integration from 55min to
120min, it is 225857 to obtain characteristic peak area.
The juice content of this very orange juice is 225857 ÷ 238802=95%
The measure of certain the brand orange beverage of embodiment 3
By certain brand orange beverage, clear liquid is filtrated to get with filter paper.
Detected with gel permeation chrommatograph：Stationary phase is TCDB-2 chromatographic columns, and mobile phase is potassium chloride solution, and flow velocity is
0.8mL/min, sample size is 1mL, and Detection wavelength is 325nm, and detection time is 120min.
Chromatogram is shown in Fig. 3.Using day occasion chromatographic work station software to characteristic peak integrate, limit of integration from 55min to
120min, it is 45224 to obtain characteristic peak area.
The juice content of this orange beverage is 45224 ÷ 238802=19%.
Claims (6)
1. the assay method of juice content in a kind of orange juice and its beverage, it is characterised in that：After orange juice or the pretreatment of its beverage,
Detected with gel permeation chrommatograph, stationary phase is hydrophilic gel chromatographic column, and mobile phase is potassium chloride solution, and flow velocity is 0.8mL/
Min, sample size is 1mL, and Detection wavelength is 325nm, and detection time is 120min, according to the integral area of characteristic peak in collection of illustrative plates,
Calculating obtains juice content.
2. assay method as claimed in claim 1, the orange juice and its beverage, including orange, mandarin orange, tangerine inspissated juice and fruit juice, with
And juice content be not less than 1% orange, mandarin orange, orange drink.
3. assay method as claimed in claim 1, the pretreatment, are to be filtrated to get orange juice or its beverage clearly with filter paper
Liquid.
4. assay method as claimed in claim 1, the hydrophilic gel chromatographic column, material is that modified silica-gel or crosslinking Portugal gather
Sugar, aperture is 15nm.
5. assay method as claimed in claim 1, the integral area of the characteristic peak, limit of integration is from 55min to 120min.
6. assay method as claimed in claim 1, the calculating of the juice content, juice content=orange juice to be measured characteristic peak face
Product ÷ standard specimen orange juice characteristic peak areas；Standard specimen orange juice, is the non-concentrated reduction orange juice obtained after typical fresh orange physical squeezing,
The juice content for defining standard specimen orange juice is 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076493.7A CN104897786B (en) | 2014-03-03 | 2014-03-03 | The assay method of juice content in a kind of orange juice and its beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076493.7A CN104897786B (en) | 2014-03-03 | 2014-03-03 | The assay method of juice content in a kind of orange juice and its beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104897786A CN104897786A (en) | 2015-09-09 |
| CN104897786B true CN104897786B (en) | 2017-10-31 |
Family
ID=54030583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410076493.7A Expired - Fee Related CN104897786B (en) | 2014-03-03 | 2014-03-03 | The assay method of juice content in a kind of orange juice and its beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104897786B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000075652A1 (en) * | 1999-06-08 | 2000-12-14 | Anglia Polytechnic University | Sample cleanup process removing coeluting enantiomers in the chromatographic analysis of complex organic mixtures |
| CN101534654A (en) * | 2006-10-04 | 2009-09-16 | 三菱化学株式会社 | Coffee drink |
-
2014
- 2014-03-03 CN CN201410076493.7A patent/CN104897786B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000075652A1 (en) * | 1999-06-08 | 2000-12-14 | Anglia Polytechnic University | Sample cleanup process removing coeluting enantiomers in the chromatographic analysis of complex organic mixtures |
| CN101534654A (en) * | 2006-10-04 | 2009-09-16 | 三菱化学株式会社 | Coffee drink |
Non-Patent Citations (9)
| Title |
|---|
| A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables;Ioana Ignat 等;《Food Chemistry》;20110615;第126卷(第4期);第1821-1835页 * |
| cation.《Journal of Chromatography A》.2010,第1217卷(第21期),第3494-3502页. * |
| M. Grac¸a Dias 等.Critical assessment of three high performance liquid chromatography analytical methods for food carotenoid quantifi * |
| nalysis of food proteins and peptides by chromatography and mass spectrometry;M. Careri 等;《Journal of Chromatography A》;20060606;第1000卷(第1-2期);第609-635页 * |
| 储藏温度和时间对混浊苹果汁混浊稳定性的影响;赵光远 等;《食品与机械》;20120930;第28卷(第5期);第159-162页 * |
| 凝胶渗透色谱在农药残留分析前处理中的应用进展;王敏 等;《农药科学与管理》;20080615;第29卷(第6期);第9-13+5页 * |
| 库克Noni果汁多糖含量及分子量测定;李昌 等;《天然产物研究与开发》;20070228;第19卷(第1期);第143-147页 * |
| 核磁共振氢谱定量分析橙皮苷含量;李建发 等;《实验室研究与探索》;20120630;第31卷(第6期);第18-21页 * |
| 荧光法快速检测橙汁饮料中的原果汁含量;左锦静;《轻工科技》;20130228(第2期);第7-9+11页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104897786A (en) | 2015-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Xu et al. | Applications of solid-phase microextraction in food analysis | |
| Latorre-Moratalla et al. | Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food | |
| Nayik et al. | Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India | |
| Evangelista et al. | Quality assurance of histamine analysis in fresh and canned fish | |
| Gong et al. | Ultra-performance convergence chromatography (UPC2) method for the analysis of biogenic amines in fermented foods | |
| CN103837587A (en) | Method for quickly evaluating taste of bayberry juice through electronic tongue system | |
| Jastrzȩbska et al. | Application of ion chromatography for the determination of biogenic amines in food samples | |
| Asadpoor et al. | Amino acid profile as a feasible tool for determination of the authenticity of fruit juices | |
| CN107255685A (en) | The high performance liquid chromatography of ultraviolet absorber in a kind of detection cosmetics | |
| CN103383383A (en) | Method for detection of swine-derived component in glue traditional Chinese medicine and its products | |
| CN106770802B (en) | Method and kit for simultaneously detecting multiple vitamins in dry blood filter paper sheet | |
| CN113777190A (en) | Method for separating and measuring sanshool content in pepper extract and pepper extract product and application of sanshool content | |
| CN104390933A (en) | Rapid food and drug detection method based on near infrared technology | |
| CN106501403A (en) | One kind is for detection sodium propionate simultaneously（Calcium）Method with sodium Diacetate | |
| CN110286178A (en) | The high throughput analysis method of 22 kinds of mycotoxins in a kind of detection health-care food oral liquid | |
| Saavedra et al. | Capillary electrophoresis for evaluating orange juice authenticity: a study on Spanish oranges | |
| Feltes et al. | Organic electronic nose applied to food traceability, adulteration, and authenticity | |
| CN104897786B (en) | The assay method of juice content in a kind of orange juice and its beverage | |
| CN105866314A (en) | Detection method for analyzing content of macamides in Maca by virtue of HPLC | |
| Xiao-yu et al. | HPLC analysis of α-lactalbumin and β-lactoglobulin in bovine milk with C4 and C18 column | |
| Filipiak-Szok et al. | Simultaneous determination of selected anti-nutritional components in Asiatic plants using ion chromatography | |
| CN109752469A (en) | A method of identifying eucalyptus honey authenticity | |
| CN109142579A (en) | Method that is a kind of while surveying numerous food additive and nutrition fortifier in milk beverage | |
| CN105092718B (en) | The detection method of Multiple components in food | |
| CN103728298A (en) | Quick quantity-limited detection method for detecting quantity of sulfur dioxide residual in traditional Chinese medicinal materials, decoction pieces of traditional Chinese medicinal materials, agricultural products and foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20171031 Termination date: 20190303 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |