苹果汁中果汁含量测定方法研究

原果汁含量是苹果汁及其饮料的主要质量指标,也是判定苹果汁是否掺假的重要依据。通过对6个产地5个品种自制苹果汁的部分组分进行研究,找出与苹果汁含量有良好定量关系的特征性组分——钾、总磷和氨基酸态氮,以它们作为苹果汁含量测定参数,并且确定了各组分的标准值、权值分配方案及异常数据修正原则。据此,推导出苹果汁含量计算公式;同时按此法对自制的苹果汁和市售的6个品牌的苹果汁进行了果汁含量测定,进一步验证了此方法的可行性。此方法可用于苹果汁果汁含量测定或用于鉴别苹果汁的真伪。

Study on a method of determining raw juice content in apple juice

Raw juice content is one of the main quality indicators of apple juice and apple juice drinks, and also an important basis for determining whether it＇s adulterated. In this paper, a study was carded out on some components in 5 different samples of self- made apple juice made from apples in 6 areas. Potassium, total phosphorus and amino acid nitrogen - the characteristic components having a good quantitative relationship with apple juice content - were found out and used as the determination parameters. Meanwhile, the standard value, param weight distribution plan and abnormal data amendment principle were defined for the 3 components. Accordingly, the formula was derived for calculating apple juice content and the method was used for juice content determination in self-made apple juice and 6 brands of commercially-available apple juice in order to verify its feasibility. This method can be used for the determination of apple juice content or the identification of apple juice.