Gehalte an stabilen Sauerstoff-Isotopen in Wasser von Apfelsaftkonzentrat als Kriterium für den Nachweis einer Zuckerung |
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Authors: | Andreas Roßmann Peter Trimborn |
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Affiliation: | 1. Lehrstuhl für Allgemeine Chemie und Biochemie, Technische Universit?t München, V?ttinger Strasse 40, D-85350, Freising, Germany 2. Institut für Hydrologie, GSF Forschungszentrum für Umwelt und Gesundheit, Neuherberg, Ingolst?dter Landstrasse 1, D-85764, Oberschlei?heim, Germany
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Abstract: | Using a modified method for the determination of the18O/16O ratio in water the δ18O values for authentic apple juice concentrates (70 °Brix) of known origin, for industrially produced invert sugar syrups, for commercial apple juice concentrates, and for spiked apple juice concentrates have been measured. The δ18O values for the authentic apple juice concentrates were correlated to the δ18O values of the related pressed (single strenght) apple juices and to the sugar content of the concentrates in °Brix. The results for the samples were compared to and evaluated together with the δ13C values for the sugars. Concluding from the results, a minimum value for authentic apple juice concentrate of 0 to 1%., depending on the regional origin of the material, is suggested, while the determination of the δ18O value of apple juice concentrate is preferably used in addition to the already well known methods on the basis of stable isotope measurement. |
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