商品柑桔饮料中果汁含量的检测  

Determination of Fruit Juice Content in Orange Beverage

作　　者：单扬 何建新 方杰文 胡智辉 

出　　处：《食品与机械》1999年第4期33-34,共2页Food and Machinery

基　　金：国家九五重点科技攻关项目

摘　　要：通过比较不同柑桔原汁和商品柑桔饮料 ,确定了总酸含量、固糖比、固酸比、总酸与pH值之比、镁含量、甲醛值和钾含量可用于判断柑桔原汁的真实度 ;Through comparison of different orange juices and beverage,the results showed that the content of the total acid, the ratio of solid sugar, solids, total acid and pH,the content of the magnesium,potassium,formldehude value could determine the true degree of orange juice. But vitamin C and calcium couldn't determine because of effects of other factors.

关 键 词：果汁含量 柑桔原汁 测定 柑桔汁 柑桔饮料 原汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]