食品科学

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果汁中添加外源糖检测技术的研究进展

唐翠娥,张 莉,李 涛,刘 睿   

  1. 1.华中农业大学食品科学技术学院,环境食品学教育部重点实验室,湖北 武汉 430070;
    2.湖北省产品质量监督检验研究院,湖北 武汉 430061
  • 出版日期:2014-05-15 发布日期:2014-05-19

Progress in Analytical Techniques for Added Sugar in Fruit Juice

TANG Cui-e, ZHANG Li, LI Tao, LIU Rui   

  1. 1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Hubei Research Institute of Products Quality Supervision and Inspection,Wuhan 430061, China
  • Online:2014-05-15 Published:2014-05-19

摘要:

果汁中添加外源糖检测技术是果汁鉴伪中重要组成部分,其潜在应用对于果汁质量与安全控制至关重要。本文综述国内外关于果汁添加外源糖检测技术的现状与最新进展,介绍红外光谱法、稳定性同位素法、核磁法、色谱法等检测技术的最新研究进展。分析评述各种检测方法的优缺点,为果汁鉴伪研究工作的开展提供理论参考。

关键词: 果汁, 外源糖, 红外光谱法, 稳定性同位素法, 核磁法, 色谱法

Abstract:

Detection techniques for added sugar in fruit juice play a very important role in distinguishing adulterated
samples from natural fruit juice, and their potential applications assume critical importance for guaranteeing the quality
and safety of fruit juice products. This article reviews the current status and recent advances in analytical techniques for
added sugar in fruit juice such as infrared (IR) spectroscopy, stable isotopic analysis, nuclear magnetic resonance (NMR)
and chromatography. Some advantages and disadvantages of these techniques are discussed. This paper hopefully provides
theoretical basis for identifying adulterated fruit juice.

 

Key words: fruit juice, added sugar, infrared (IR) spectroscopy, stable isotopic analysis, nuclear magnetic resonance (NMR);chromatography