浆果果汁真伪鉴别技术研究进展

doi:10.7506/spkx1002-6630-201613044

摘要/Abstract

摘要：

以蓝莓、树莓为代表的浆果类水果素有“黄金水果”的美誉，由于产量低、保质期短和价格高昂，浆果果汁掺假、造假、错误标签等导致的食品质量和安全争议不断发生，果汁真伪鉴别技术面临巨大挑战。目前，常用的浆果真伪检测方法主要是常规理化法和传统的分子生物学方法，这些方法在浆果果汁鉴定上各有优缺点。如理化方法的优势在于浆果的质量控制和品质评价，对产品中植源性成分的识别易受个体生长发育、加工条件等外部因素的影响；而基于DNA的分子生物学方法更多的用于果汁中植源性成分的识别。面对浆果果汁掺假造假现象，本文综述了近年来常用于浆果及其果汁质量控制和真伪鉴别技术的研究进展，主要包括感官技术、理化技术和分子生物学技术。

关键词: 浆果果汁, 真伪, 感官技术, 理化技术, 分子生物学技术

Abstract:

Berry, mainly represented by blueberry and raspberry, has the reputation of golden fruit. Adulteration,
counterfeiting and mislabeling of berry have led to endless disputes on food quality and safety, which poses a great challenge
for identification technologies for berry juice authenticity. Nowadays, conventional physicochemical methods and traditional
molecular biology methods are commonly used to detect the authenticity of berries, all of which have their advantages and
disadvantages. The physicochemical methods are advantageous mainly in quality control and quality evaluation, which,
however, are easy to be influenced by individual growth, processing conditions and other external factors involved in the
recognition of plant-derived ingredients in products. In addition, the molecular biology methods based on DNA are more
commonly used to identify plant-derived ingredients in juice, which complement the physicochemical methods. In this paper,
recent progress in the commonly used technologies for quality control and authentication of berry fruits and juices, mainly
sensory evaluation, physicochemical technologies and molecular biology technologies, is reviewed.

Key words: berry juice, authenticity, sensory evaluation, physicochemical technology, molecular biology technology

中图分类号:

TS255.44

李梅阁，吴亚君，杨艳歌，徐幸莲，陈颖. 浆果果汁真伪鉴别技术研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613044.

LI Meige, WU Yajun, YANG Yange, XU Xinglian, CHEN Ying. Progress in Authentication Technologies for Berry Juice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613044.

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