A method for authenticating fruit juice using fingerprint technology

A fingerprint and comparison fingerprint technology, applied in the field of fruit juice identification, to achieve obvious economic and social benefits, protect interests and health, and regulate market order.

Active Publication Date: 2020-10-09
ZHENGZHOU FRUIT RES INST CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Or collect pure juice samples directly from juice production enterprises

Method used

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  • A method for authenticating fruit juice using fingerprint technology
  • A method for authenticating fruit juice using fingerprint technology
  • A method for authenticating fruit juice using fingerprint technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of fruit juice authenticating method utilizing fingerprint chromatogram technology, comprises the following steps:

[0037]1. Prepare juice

[0038] Take apples, pears, peaches, cherries, blueberries, apricots, grapes, strawberries and other fruits of different varieties, origins and maturity levels, remove the pits / stems, and beat the pulp. Use a boiling water bath to inactivate the enzyme for 5 minutes, and cool to 50°C. Add commercial pectinase with a mass fraction of 0.1%, incubate for 40 minutes for enzymolysis and clarification, cool to room temperature, centrifuge, and filter to obtain fruit juice.

[0039] 2. Establishment of HPLC fingerprints of soluble sugars in different fruit juices

[0040] (1) According to the HPLC analysis conditions of soluble sugar (chromatographic column: Waters Sugar-pak1; mobile phase: 50mg / LEDTA disodium calcium solution; flow rate: 0.5mL / min; column temperature: 80°C; sample cell temperature: 30°C; Injection volume: 10 μ L...

Embodiment 2

[0067] A kind of fruit juice authenticating method utilizing fingerprint chromatogram technology, comprises the following steps:

[0068] 1. Prepare juice

[0069] Take apples, pears, peaches, cherries, blueberries, apricots, grapes, strawberries and other fruits of different varieties, origins and maturity levels, remove the pits / stems, and beat the pulp. Use a boiling water bath to inactivate the enzyme for 5 minutes, and cool to 50°C. Add commercial pectinase with a mass fraction of 0.1%, incubate for 40 minutes for enzymolysis and clarification, cool to room temperature, centrifuge, and filter to obtain fruit juice.

[0070] 2. Establishment of HPLC fingerprints of organic acids in different fruit juices

[0071] (1) according to the HPLC analysis condition of organic acid (chromatographic column: AQ-C18, 5μm; mobile phase: 0.02mol / L (NH 4 ) 2 HPO 4 solution, phosphoric acid to adjust the pH value to 2.4; flow rate: 1.0mL / min; column temperature: 30°C; injection volu...

Embodiment 3

[0099] A kind of fruit juice authenticating method utilizing fingerprint chromatogram technology, comprises the following steps:

[0100] 1. Take blueberries of different varieties, origins and different maturity levels, remove the pits / stems, beat the pulp, inactivate the enzyme in a boiling water bath for 5 minutes, cool to 50°C, add commercial pectinase with a mass fraction of 0.1%, and keep it warm for 40 minutes for enzymolysis Clarify, cool to room temperature, centrifuge and filter to obtain blueberry juice.

[0101] 2. Establishment of HPLC fingerprints of blueberry juice soluble sugars

[0102](1) According to the HPLC analysis conditions of soluble sugar (chromatographic column: Waters Sugar-pak1; mobile phase: 50mg / LEDTA disodium calcium solution; flow rate: 0.5mL / min; column temperature: 80°C; sample cell temperature: 30°C; Injection volume: 10 μ L; Differential refractive index detector detects) each blueberry juice sample is detected, obtains the soluble sugar H...

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PUM

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Abstract

The invention discloses a fruit juice identifying method using a fingerprint technology. The method comprises the following steps: acquiring the high performance liquid chromatography fingerprints ofdifferent kinds of fruit juices, determining the reference fingerprint of every fruit juice, and carrying out similarity analysis to achieve the purpose of identifying the kind and the adulteration ofa fruit juice. The method can achieve adulteration identification through the similarity analysis of the fingerprints without confirming adulterants when applied to the fruit juice identification hasa wide application range, can be used to identify and distinguish the different kinds of the fruit juices in order to avoid the phenomena of selling seconds at best quality prices and passing fake imitations for genuine of fruit juices, also can be used to identify cheap fruit juices, exogenous saccharic acid and other adulterated fruit juices, and is especially suitable for identifying complex adulteration behaviors.

Description

technical field [0001] The invention relates to a method for identifying counterfeit fruit juice, in particular to a method for identifying counterfeit fruit juice using fingerprint technology. Background technique [0002] Juice, as a healthy drink, not only quenches thirst, but also is rich in nutrition and has the original taste of fresh fruit, so it is deeply loved by consumers. In recent years, the world fruit juice trade volume has grown rapidly, and the fruit juice consumption market has continued to expand. However, due to various factors such as high prices and high demand for pure fruit juice products, short fruit harvest season, and production shortages, coupled with some unscrupulous manufacturers seeking huge profits, fruit juice adulteration is very common. According to statistics, 50-80% of fruit juices in the international market are adulterated to varying degrees, especially in the domestic market. A large number of adulterated fruit juices have seriously ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 焦中高李佳秀张春岭刘杰超刘慧陈大磊
Owner ZHENGZHOU FRUIT RES INST CHINESE ACADEMY OF AGRI SCI
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