苹果汁中果汁含量测定方法研究  

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

作　　者：朱孔岳 周静[1] 高一璇[2] 

机构地区：[1]江苏省连云港市产品质量监督检验所,江苏连云港222006 [2]上海师范大学,上海201418

出　　处：《饮料工业》2010年第5期29-33,共5页Beverage Industry

摘　　要：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。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.

关 键 词：苹果汁 原果汁含量 检测方法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]