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首页> 外文期刊>Deutsche Lebensmittel-Rundschau >Quantitation of the undeclared addition of industrially produced sugar syrups to fruit by juice capillary gas chromatography
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Quantitation of the undeclared addition of industrially produced sugar syrups to fruit by juice capillary gas chromatography

机译：通过果汁毛细管气相色谱法定量向水果中添加未申报的工业糖浆

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摘要

Capillary gas chromatography (CGC) was used to detect the undeclared adulteration of fruit juices by addition of several types of industrially produced sweeteners. Specific marker peaks which are found in the oligosaccharide fingerprint profile of sugar syrups (high fructose corn syrups (HFCS), high fructose syrup from inulin (HFSI) and invert sugars) but not in most fruit juices, were monitored. Marker peak concentrations, particularly those for beet medium (BMIS) and beet total invert sugar (BTIS) syrups, varied considerably according to the production protocol. It was not possible to indicate a detection limit for any of these sugar syrups in fruit juice; an undeclared addition cannot be quantified unless it is known what type of sugar syrup was used for adulteration. The marker peaks of some enzymatically produced HFSI and BTIS syrups were either not present or were too low to permit their detection in fruit juices, even when the syrups were added in large quantities.
机译：通过添加几种类型的工业生产的甜味剂，使用毛细管气相色谱法（CGC）来检测果汁的未申报掺假。监测了在糖浆（高果糖玉米糖浆（HFCS），菊粉高果糖浆（HFSI）和转化糖）的低聚糖指纹图谱中发现的特定标记峰，但没有监测到大多数果汁中的峰。标记峰浓度，特别是甜菜培养基（BMIS）和甜菜总转化糖（BTIS）糖浆的标记峰浓度，根据生产方案的不同而有很大差异。不可能指出果汁中任何这些糖浆的检出限。除非知道掺假使用了哪种类型的糖浆，否则无法量化未声明的添加量。某些酶法生产的HFSI和BTIS糖浆的标志物峰不存在或太低而无法在果汁中检测到，即使糖浆被大量添加也是如此。

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