食品与发酵工业 >

2020 , Vol. 46 >Issue 9: 234 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022905

·分析与检测·

δD,δ18O和δ13C同位素比率质谱法在鲜榨苹果汁鉴伪中的应用

  • 雷佳蕾 ,
  • 田丹 ,
  • 薛佳 ,
  • 邓红 ,
  • 孟永宏 ,
  • 郭玉蓉
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  • 1(陕西师范大学,食品工程与营养科学学院,陕西 西安,710119)
    2(农业部都市农业重点实验室,上海,200240)
    3(国家苹果加工技术研发专业中心,陕西 西安,710119)
    4(西部果品资源高值利用教育部工程研究中心,陕西 西安,710119)
硕士研究生(邓红副教授为通讯作者,E-mail: hongden@snnu.edu.cn)

收稿日期: 2019-11-22

  网络出版日期: 2020-06-11

基金资助

科技部国家重点研发计划(2017YFD0400700);农业部都市农业重点实验室开放基金(UA201702);农业部苹果产业体系(CARS-27)联合资助

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Application of isotope ratio mass spectrometers of δD, δ18O, ＆ δ13Cin the authentication of fresh apple juice

  • LEI Jialei ,
  • TIAN Dan ,
  • XUE Jia ,
  • DENG Hong ,
  • MENG Yonghong ,
  • GUO Yurong
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  • 1(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710119, China)
    2(Key Laboratory of Urban Agriculture, Ministry of Agriculture, Shanghai 200240, China)
    3(National Research & Development Center of Apple Processing Technology, Xi′an 710119, China)
    4(Engineering Research Center of High Value Utilization of Western China Fruit Resources,Ministry of Education, Xi′an 710119,China)

Received date: 2019-11-22

  Online published: 2020-06-11

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摘要

为识别苹果汁中糖和水的掺假,采用同位素比率质谱法(isotope ratio mass spectrometry,IRMS)对不同品种的鲜榨苹果汁和掺假果汁的δD,δ18O和δ13C值进行分析确定。结果表明,鲜榨苹果汁水的δD,δ18O值均显著高于外源水掺假的果汁,且掺假果汁水的δD与δ18O值呈线性关系,同时δD、δ18O值随掺水量增加而降低;δ13C值显示鲜榨苹果汁中糖组分含量分别为:果糖-25.64‰～-26.83‰,葡萄糖-25.01‰～-26.36‰,二糖-22.41‰～-23.24‰;果糖、葡萄糖、二糖占总糖的百分比范围分别48.84%~52.39%,14.34%~28.85%,10.47%~18.78%,未检出寡糖,掺假果汁二糖的δ13C值不在上述范围。说明鲜榨果汁与掺假果汁的碳氢氧稳定同位素比率存在着差异,可进一步探索建立数据库以用于市售鲜榨苹果汁掺假的判别,为IRMS在果汁鉴伪中的应用提供试验依据。

关键词： 鲜榨苹果汁; 同位素比率质谱法; 鉴伪

本文引用格式

雷佳蕾 , 田丹 , 薛佳 , 邓红 , 孟永宏 , 郭玉蓉 . δD,δ18O和δ13C同位素比率质谱法在鲜榨苹果汁鉴伪中的应用[J]. 食品与发酵工业, 2020 , 46(9) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.022905

Abstract

To identify the adulteration of sugar and water in apple juice, the δD, δ18O and δ13C values of water in fresh apple juice (FAJ) and adulterated apple juice(AAJ)were determined by isotope ratio mass spectrometry (IRMS). The results showed that δD and δ18O values of water in FAJ were significantly higher than those of exogenous water in AAJ and the δD, δ18O value was linear with the exogenous water content. Moreover, the δD, δ18O value declined with exogenous water content increased. The δ13C value of sugar component in FAJ showed that the fructose, glucose, and disaccharide content was -25.64‰--26.83‰, -25.01‰--26.36‰, and -22.41‰--23.24‰, respectively. Additionally, the percentage ranges of fructose, glucose and disaccharide in total sugar were 48.84%-52.39%, 14.34%-28.85%, and 10.47%-18.78%, respectively for FAJ, while the oligosaccharides were not detected. But the δ13C value and percentage in total sugar of disaccharide for AAJ were not in the above range. This study implies that the isotope ratios of δD, δ18O, δ13C are different between FAJ and AAJ, and can be used to distinguish the adulteration of fresh apple juice. It also provides an experimental basis for the application of isotope ratio mass spectrometry in the authentication detection of fresh apple juice.

Key words： fresh apple juice; isotope ratio mass spectrometry; authentication detection

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