A method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice

Abstract

The present invention proposes a method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice, and belongs to the technical field of food detection. The method comprises the following steps: 1) determining the stable oxygen isotope ratio of water in a real concentrated fruit and vegetable juice sample solution, and constructing a stable oxygen isotope ratio database of water in a real concentrated fruit and vegetable juice sample; 2) determining that the total sugar in the concentrated fruit and vegetable juice sample to be tested does not contain carbon-4 plant sugars, and continuing subsequent experiments; 3) determining the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice sample to be tested; 4) comparing the stable oxygen isotope ratio measurement result of water in the concentrated fruit and vegetable juice to be tested obtained in step 3) with the stable oxygen isotope ratio database of water in the real concentrated fruit and vegetable juice sample obtained in step 1), so as to judge whether the concentrated fruit and vegetable juice to be tested contains exogenously added carbon-3 plant sugars. The method is simple and fast, has low cost, and can accurately identify whether the concentrated fruit and vegetable juice contains exogenously added carbon-3 plant sugars.

Description

Technical Field

[0001] The invention belongs to the field of food detection and relates to a method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice. Background Art

[0002] In recent years, with the improvement of people's living standards and the pursuit of a healthy life, fruit juice / juice-type beverages with nutrition and health as selling points have become more and more popular. Fruit juice beverages are not only rich in flavor and good in taste, but also rich in organic acids and dietary fiber. Among them, fruit cellulose is the main component of plant cell walls. Although it is not a nutrient, it absorbs water and swells after being ingested by the human body. It can absorb harmful components in food, stimulate gastrointestinal motility, help consumption, speed up excretion in the body, shorten the retention time of harmful substances in the body, and ultimately achieve the purpose of preventing gastrointestinal diseases. It has a positive significance for preventing digestive tract cancer. Therefore, cellulose is called the seventh nutrient after protein, carbohydrates, fat, inorganic salts, vitamins and trace elements by nutritionists.

[0003] In recent years, the output of fruit and vegetable juice in my country has stabilized at around 15 million tons. In the first half of 2021, the output of fruit juice and vegetable beverages in China was 8.256 million tons, a year-on-year increase of 17.32%. At present, my country's fruit juice consumption market is very large. Considering our growing consumption level, there is still a huge room for development in my country's demand for fruit juice in the future. Since freshly squeezed juice / NFC juice has just started, the market is mainly dominated by low-alcohol juice, medium-alcohol juice and 100% reconstituted juice, and the raw materials for the production of these categories are fruit and vegetable concentrates without exception. However, since fruit and vegetable concentrates have similar physical properties to sugar raw materials such as fructose syrup, the problem of counterfeiting concentrated fruit and vegetable juice with sucrose or fructose syrup occurs from time to time, which seriously damages the interests of downstream juice beverage manufacturers. The "concentrated fruit and vegetable juice" they purchase may be counterfeit and inferior products. In the absence of detection methods, not only do they spend a high price to buy low-quality products, but using them in the production of juice beverages further damages the interests of consumers.

[0004] Stable isotope technology has important application value in food adulteration detection and authenticity identification. It is different from other chromatography, mass spectrometry and other technologies in that it studies the characteristics and differences of macro-substances rather than trace substances. Carbon isotope technology is used to detect carbon-4 plant sugars in concentrated fruit and vegetable juices, but this method is limited to detecting carbon-4 plant sugars such as cane sugar and corn syrup. Substances such as beets belong to the same carbon-3 plants as nectar plants, and carbon isotope technology loses its effect. Therefore, there is an urgent need in the market for a method that can detect whether concentrated fruit and vegetable juices contain exogenously added carbon-3 plant sugars. Summary of the invention

[0005] The present invention proposes combining stable oxygen isotope technology and stable carbon isotope technology to determine whether exogenously added carbon-3 plant sugars are contained in concentrated fruit and vegetable juices based on the stable oxygen isotope characteristics of water in the sample after excluding carbon-4 plant sugars from the concentrated fruit and vegetable juices.

[0006] The present invention provides a method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice, comprising the following steps:

[0007] 1) adding an organic reagent to a real concentrated fruit and vegetable juice sample to obtain a real concentrated fruit and vegetable juice sample solution; determining the stable oxygen isotope ratio of water in the real concentrated fruit and vegetable juice sample solution, and constructing a database of stable oxygen isotope ratios of water in the real concentrated fruit and vegetable juice sample;

[0008] 2) Determine the stable carbon isotope ratio of total sugar in the concentrated fruit and vegetable juice sample to be tested. If the stable carbon isotope ratio of total sugar in the concentrated fruit and vegetable juice sample to be tested is less than -24.0‰, it is determined that the total sugar in the concentrated fruit and vegetable juice sample to be tested does not contain carbon-4 plant sugar, and the subsequent test is continued;

[0009] 3) adding an organic reagent to the concentrated fruit and vegetable juice sample to be tested to obtain a concentrated fruit and vegetable juice sample solution to be tested; and determining the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice sample to be tested;

[0010] 4) comparing the stable oxygen isotope ratio measurement result of water in the concentrated fruit and vegetable juice to be tested obtained in step 3) with the stable oxygen isotope ratio database of water in the real concentrated fruit and vegetable juice sample obtained in step 1); if the measurement result of the concentrated fruit and vegetable juice to be tested is less than the minimum value of the database, it is determined that the concentrated fruit and vegetable juice to be tested contains exogenously added carbon-3 plant sugar.

[0011] Furthermore, in step 1) and step 3), the organic reagent is at least one of esters, alcohols, nitriles, ethers, and ketones;

[0012] Preferably, the organic reagent is an alcohol;

[0013] More preferably, the organic agent is ethanol.

[0014] Furthermore, in step 1) and step 3), the organic reagent is subjected to anhydrous treatment;

[0015] Preferably, the organic reagent is anhydrous by molecular sieve.

[0016] Further, in step 1), the mass ratio of the real concentrated fruit and vegetable juice sample to the organic reagent is 1:0.6-1;

[0017] Preferably, the mass ratio of the real concentrated fruit and vegetable juice sample to the organic reagent is 1:1;

[0018] In step 3), the mass ratio of the concentrated fruit and vegetable juice sample to be tested to the organic reagent is 1:0.6-1;

[0019] Preferably, the mass ratio of the concentrated fruit and vegetable juice sample to be tested to the organic reagent is 1:1.

[0020] Furthermore, in step 1) and step 3), a gas chromatography-isotope ratio mass spectrometer is used to measure the stable oxygen isotope ratio of water.

[0021] Furthermore, in step 3), the data in the database are obtained annually from similar concentrated fruit and vegetable juice samples across the country, with the number being at least 30.

[0022] Furthermore, the concentrated fruit and vegetable juice includes concentrated orange juice, concentrated apple juice, concentrated pear juice, concentrated peach juice, concentrated mango juice or concentrated carrot juice.

[0023] The present invention has the following advantages:

[0024] The method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice proposed by the present invention is as follows: first, after excluding the presence of carbon-4 plant sugars in the concentrated fruit and vegetable juice, if the product is suspected of being counterfeit, it is obvious that the product will contain carbon-3 plant sugars when it does not contain carbon-4 plant sugars. By identifying whether the concentrated fruit and vegetable juice that does not contain carbon-4 plant sugars is counterfeit or not, it can be known whether it contains carbon-3 plant sugars. Considering that the water content in the concentrated fruit and vegetable juice is relatively low, an organic solvent is used to dissolve and extract the water in the concentrated fruit and vegetable juice. Under the action of an organic reagent, the water is fully contacted with carbon dioxide. The stable oxygen isotope ratio of carbon dioxide is determined using a gas chromatography-stable isotope ratio mass spectrometry system. Finally, the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice is obtained by calibration with a standard product. In this way, the oxygen isotope ratio of water in the concentrated fruit and vegetable juice with very little water content is determined. By analyzing the oxygen isotope characteristics of water in real concentrated fruit and vegetable juice and establishing a database, and then comparing the concentrated fruit and vegetable juice sample to be tested with the data in the database, the authenticity of the concentrated fruit and vegetable juice sample to be tested can be determined, and then whether it contains carbon-3 plant sugars can be known. This method is simple, fast, and low-cost, and can accurately identify whether the concentrated fruit and vegetable juice contains exogenously added carbon-3 plant sugars. DETAILED DESCRIPTION

[0025] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0026] The inventors of this application have found that sugars in nature originally come from plant photosynthesis, and the most important sugar raw materials such as fructose syrup currently come from carbon-3 plants or carbon-4 plants. If it can be determined that a product is suspected of being counterfeit, but it obviously does not contain carbon-4 plant sugars, then it is obvious that the product contains carbon-3 plant sugars.

[0027] An embodiment of the present invention provides a method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice, comprising the following steps:

[0028] 1) adding an organic reagent to a real concentrated fruit and vegetable juice sample to obtain a real concentrated fruit and vegetable juice sample solution; determining the stable oxygen isotope ratio of water in the real concentrated fruit and vegetable juice sample solution, and constructing a database of stable oxygen isotope ratios of water in the real concentrated fruit and vegetable juice sample;

[0029] 2) Determine the stable carbon isotope ratio (δ 13 C), if δ 13 C<-24.0‰, the total sugar in the concentrated fruit and vegetable juice sample to be tested does not contain carbon-4 plant sugar, and the subsequent test is continued;

[0030] 3) adding an organic reagent to the concentrated fruit and vegetable juice sample to be tested to obtain a concentrated fruit and vegetable juice sample solution to be tested; and determining the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice sample to be tested;

[0031] 4) comparing the stable oxygen isotope ratio measurement result of water in the concentrated fruit and vegetable juice to be tested obtained in step 3) with the stable oxygen isotope ratio database of water in the real concentrated fruit and vegetable juice sample obtained in step 1); if the measurement result of the concentrated fruit and vegetable juice to be tested is less than the minimum value of the database, it is determined that the concentrated fruit and vegetable juice to be tested contains exogenously added carbon-3 plant sugar.

[0032] In the embodiment of the present invention, in step 2), the requirement of less than -24.0‰ is the delta value of total sugar in orange juice and apple juice formulated by AIJN, the European Fruit and Vegetable Juice Industry Association. 13 C should be less than -24‰. In the research of other fruit and vegetable juices (including concentrated orange juice, concentrated apple juice, concentrated pear juice, concentrated peach juice, concentrated mango juice or concentrated carrot juice, etc.), this regulation of AIJN is also used as a reference for researching the authenticity of products.

[0033] It should be pointed out that concentrated fruit and vegetable juice is made by evaporating part of the water by concentrating the fruits and vegetables after they are squeezed into original juice. The water content of original fruit and vegetable juice is very high, usually between 80-85%, and the concentration operation can increase the solids in the original fruit and vegetable juice from 5-20% to 60-75%, greatly reducing the water content. Since concentrated fruit and vegetable juice has similar physical properties to sugar raw materials such as fructose syrup, the problem of counterfeiting concentrated fruit and vegetable juice with sucrose or fructose syrup occurs from time to time. The present invention effectively solves the application technical problem of the lack of a simple and rapid method for identifying the authenticity of concentrated fruit and vegetable juice in the field of adulteration detection / authenticity assurance of concentrated fruit and vegetable juice, and will promote the formation of a normal and orderly competition order in the domestic concentrated fruit and vegetable juice industry, put an end to the phenomenon of "bad money driving out good money", and at the same time protect the interests of downstream fruit and vegetable juice production companies and consumers.

[0034] In the embodiment of the present invention, in step 1), various real concentrated fruit and vegetable juice samples are selected, dissolved with an organic reagent, and after the water is released from the viscous state, the mixture containing water and the organic reagent is taken as the research object, the stable oxygen isotope ratio of water is measured, and a database of stable oxygen isotope ratios of water in various concentrated fruit and vegetable juices is constructed.

[0035] In the embodiment of the present invention, in step 3), the concentrated fruit and vegetable juice to be tested is dissolved with an organic reagent, and after the water is released from the viscous state, subsequent analysis is performed based on the water-organic reagent mixture to determine the stable oxygen isotope ratio of water.

[0036] In one embodiment of the present invention, in step 1) and step 3), the organic reagent is at least one of esters, alcohols, nitriles, ethers, and ketones. Preferably, the organic reagent is alcohol. More preferably, the organic reagent is ethanol.

[0037] In one embodiment of the present invention, in step 1) and step 3), the organic reagent is subjected to anhydrous treatment. Preferably, the organic reagent is subjected to anhydrous treatment by molecular sieve.

[0038] In one embodiment of the present invention, in step 1), the mass ratio of the real concentrated fruit and vegetable juice sample to the organic reagent is 1:0.6-1. Preferably, the mass ratio of the real concentrated fruit and vegetable juice sample to the organic reagent is 1:1.

[0039] In one embodiment of the present invention, in step 3), the mass ratio of the concentrated fruit and vegetable juice sample to be tested to the organic reagent is 1:0.6-1. Preferably, the mass ratio of the concentrated fruit and vegetable juice sample to be tested to the organic reagent is 1:1.

[0040] In one embodiment of the present invention, in step 1) and step 3), a gas chromatography-isotope ratio mass spectrometer is used to measure the stable oxygen isotope ratio of water.

[0041] Specifically, taking step 3) as an example, step 3) specifically includes:

[0042] A) adding an organic reagent to the concentrated fruit and vegetable juice sample to be tested, mixing and letting stand, and taking the upper layer of liquid to obtain a solution to be tested;

[0043] B) placing the test solution obtained in step A) in a bottle, sealing it, replacing the air in the bottle with high-purity carbon dioxide gas, and then placing the bottle containing the test solution and high-purity carbon dioxide under constant temperature conditions to react to obtain a reaction solution;

[0044] C) Using a gas chromatography-stable isotope ratio mass spectrometry system, after determining the stable oxygen isotope ratio of carbon dioxide in the reaction solution, the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice sample to be measured is obtained by calibration with a standard substance.

[0045] Among them, in step C), the standard calibration specifically includes: selecting standard water (stable oxygen isotope ratio is known), adding an organic reagent to the water to obtain a standard solution to be tested; placing the standard solution to be tested in a bottle, sealing it, replacing the air in the bottle with high-purity carbon dioxide gas, reacting under constant temperature conditions, using a gas chromatography-stable isotope ratio mass spectrometry system, determining the stable oxygen isotope ratio of carbon dioxide in the standard reaction solution, and establishing an oxygen isotope standard curve between water and carbon dioxide; in combination with the above standard curve, according to the stable oxygen isotope ratio of carbon dioxide in the reaction solution, the stable oxygen isotope ratio of water in the reaction solution can be calculated.

[0046] The determination conditions of the standard solution to be tested are the same as those of the reaction solution.

[0047] In step B), the replacement time is 1 to 20 minutes, the reaction temperature is 10 to 100° C. under constant temperature conditions, and the reaction time is 4 to 48 hours under constant temperature conditions.

[0048] In one embodiment of the present invention, in step 3), the data in the database are obtained from similar concentrated fruit and vegetable juice samples across the country every year, and the number is at least 30.

[0049] In one embodiment of the present invention, the concentrated fruit and vegetable juice includes concentrated orange juice, concentrated apple juice, concentrated pear juice, concentrated peach juice, concentrated mango juice or concentrated carrot juice.

[0050] In one embodiment of the present invention, in step 2), the total sugar in the concentrated fruit and vegetable juice to be tested includes glucose, fructose and sucrose. The exogenously added carbon-3 plant sugar includes beet sugar, rice syrup and wheat syrup.

[0051] The present invention will be described in detail below with reference to embodiments.

[0052] Example 1 Detection and analysis of exogenously added carbon-3 plant sugars in concentrated apple juice

[0053] a) Collect control samples: Collect pure, additive-free concentrated apple juice (42) from production companies in Shanxi, Shaanxi, Gansu, Yunnan, and Shandong, China, and record the sampling time and location;

[0054] b) Obtaining samples to be tested: registering detailed information of three concentrated apple juices to be tested, which are divided into sample 1, sample 2 and sample 3;

[0055] c) Determine the stable carbon isotope ratio (δ 13 C), the results were between -26.72‰ and -24.33‰, which is in line with the requirements for the stable carbon isotope characteristics of total sugars specified in the AIJN Apple Juice Authenticity Guidelines of the European Fruit and Vegetable Juice Industry Association (δ13 C<-24‰).

[0056] d) Determination of the δ 13 The C values ​​were -25.73‰, -26.88‰ and -26.17‰, respectively, which met the requirements of AIJN (δ 13 C<-24‰).

[0057] e) Determination of the stable oxygen isotope ratio of water in the control sample: 3 g of sample was taken from each control sample and the sample to be tested, and 3 g of anhydrous ethanol (10 g of activated The method comprises the following steps: dissolving the zeolite in anhydrous ethanol and mixing the zeolite evenly, taking the liquid for testing; pouring the liquid into a crimp headspace injection bottle, sealing the bottle with a crimp cap, inserting a gas guide needle, filling the bottle with high-purity CO2, exhausting the air, and pulling out the gas guide needle; placing the bottle at a constant temperature of 25° C. and shaking the bottle for 8 h to 22 h, then collecting the gas in the headspace of the bottle and injecting the gas into a GC-IRMS system to determine the stable oxygen isotope ratio of carbon dioxide; according to the PIT (treating like) principle of stable isotope analysis and testing [Werner RA, Brand WA. Referencing strategies and techniques in stable isotope ratio analysis. Rapid Commun Mass Spectrom. 2001; 15(7): 501-19. doi: 10.1002 / rcm.258. PMID: 11268135.], calibrating the stable isotope ratio of carbon dioxide with a standard substance, and obtaining the stable oxygen isotope ratio of water in pure concentrated apple juice without additives.

[0058] The stable oxygen isotope ratio (δ 18 O) value distribution range is -1.44‰~3.91‰;

[0059] f) Determine the oxygen isotope ratio in the water of the sample to be tested: Measure the δ 18 O value is -5.11‰, and the δ 18 O value is -0.82‰, and the δ 18 The O value is 2.04‰.

[0060] g) Compare the stable oxygen isotope ratios (δ 18 O) It can be seen that:

[0061] δ of sample 1 18The O value is less than the minimum value in the database, so it can be considered that it is not real concentrated apple juice, but a fake concentrated juice product containing exogenously added carbon-3 plant sugars; the δ 18 The O value is consistent with the distribution range of the database, which indicates that the product does not contain exogenously added carbon-3 plant sugars; the δ 18 The O value is consistent with the distribution range of the database, which indicates that the product does not contain exogenously added carbon-3 plant sugars.

[0062] Test Example 1 Verify the accuracy of the detection method of the present invention

[0063] a) Select a concentrated apple juice (No. 1#) as the research object, and measure its soluble solid content to be 66.3%. Select beet sugar and tap water as the research objects, and prepare a syrup (No. 2#) having the same soluble solid content as the concentrated apple juice No. 1;

[0064] b) adding syrup to concentrated apple juice at a mass ratio of 2:8, 4:6, 6:4 and 8:2, thereby obtaining simulated samples with syrup mass ratios of 20%, 40%, 60% and 80%, which are numbered 3#, 4#, 5# and 6# respectively;

[0065] c) Determine the stable carbon isotope ratio of total sugar in the above sample 13 C, the results are shown in Table 1:

[0066] Table 1 δ in total sugar of each sample 13 C value (‰)

[0067] Sample No. 1# 2# 3# 4# 5# 6# Measured value -24.77 -26.21 -25.21 -25.15 -25.47 -25.89

[0068] As can be seen from the table above, the beet sugar and each simulated sample have similar δ 13 C characteristics, and all meet AIJN's requirements for total sugar δ 13 C's requirements.

[0069] d) Determination of δ in water of the above 6 samples 18 O value: Take 3g of each sample, add 3g of ethanol and mix thoroughly, let it stand, take the upper solution, pour it into a crimp headspace injection bottle, seal it with a crimp cap, insert a gas guide needle, fill it with high-purity CO2 and exhaust the air, then pull out the gas guide needle; place the headspace bottle at a constant temperature of 25℃ and oscillate for more than 8h to 22h; after oscillating for 8h, collect the gas in the top space of the headspace injection bottle and inject it into the GC-IRMS system to determine the stable oxygen isotope ratio of carbon dioxide, and according to the PIT (identical treatment) principle of stable isotope analysis and test, use standard products to calibrate the stable oxygen isotope ratio of carbon dioxide to obtain the stable oxygen isotope ratio of water in each sample. The results are shown in Table 2.

[0070] Table 2 δ in water of each sample18 O value (‰)

[0071] Sample No. 1# 2# 3# 4# 5# 6# Measured value 0.63 -8.11 -0.95 -3.15 -4.62 -6.62

[0072] As shown in Table 2, the measured value is linearly negatively correlated with the syrup blending ratio and is also linearly negatively correlated with the δ 18 O database comparison, in this verification example, when the proportion of concentrated apple juice mixed with syrup is higher than 24%, the δ 18 Since the O value is smaller than the minimum value in the database, it can be determined that this is fake concentrated apple juice, a product containing exogenous carbon-3 plant sugars.

[0073] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for detecting exogenously added carbon-3 plant sugars in concentrated fruit and vegetable juice, characterized in that: The steps include: 1) adding an organic reagent to a real concentrated fruit and vegetable juice sample to obtain a real concentrated fruit and vegetable juice sample solution; determining the stable oxygen isotope ratio of water in the real concentrated fruit and vegetable juice sample solution, and constructing a database of stable oxygen isotope ratios of water in real concentrated fruit and vegetable juice samples; wherein the mass ratio of the real concentrated fruit and vegetable juice sample to the organic reagent is 1:1; 2) Determine the stable carbon isotope ratio of total sugar in the concentrated fruit and vegetable juice sample to be tested. If the stable carbon isotope ratio of total sugar in the concentrated fruit and vegetable juice sample to be tested is less than -24.0‰, it is determined that the total sugar in the concentrated fruit and vegetable juice sample to be tested does not contain carbon-4 plant sugar, and the subsequent test is continued; 3) adding an organic reagent to the concentrated fruit and vegetable juice sample to be tested to obtain a concentrated fruit and vegetable juice sample solution to be tested; determining the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice sample to be tested; wherein the mass ratio of the concentrated fruit and vegetable juice sample to be tested to the organic reagent is 1:1; 4) comparing the stable oxygen isotope ratio determination result of water in the concentrated fruit and vegetable juice to be tested obtained in step 3) with the stable oxygen isotope ratio database of water in the real concentrated fruit and vegetable juice sample obtained in step 1), if the determination result of the concentrated fruit and vegetable juice to be tested is less than the minimum value of the database, it is determined that the concentrated fruit and vegetable juice to be tested contains exogenously added carbon-3 plant sugar; Wherein, in step 1) and step 3), the organic reagent is ethanol; the stable oxygen isotope ratio of water is determined using a gas chromatography-isotope ratio mass spectrometer; step 3) specifically comprises: A) adding an organic reagent to the concentrated fruit and vegetable juice sample to be tested, mixing and letting stand, and taking the upper layer of liquid to obtain a solution to be tested; B) placing the test solution obtained in step A) in a bottle, sealing it, replacing the air in the bottle with high-purity carbon dioxide gas, and then placing the bottle containing the test solution and high-purity carbon dioxide under constant temperature conditions to react to obtain a reaction solution; C) Using a gas chromatography-stable isotope ratio mass spectrometry system, after determining the stable oxygen isotope ratio of carbon dioxide in the reaction solution, the stable oxygen isotope ratio of water in the concentrated fruit and vegetable juice sample to be measured is obtained by calibration with a standard substance.

2. The method according to claim 1, characterized in that In step 1) and step 3), the organic reagent is subjected to anhydrous treatment.

3. The method according to claim 2, characterized in that In step 1) and step 3), the organic reagent is anhydrous by molecular sieve.

4. The method according to claim 1, characterized in that: In step 3), the data in the database are obtained from similar concentrated fruit and vegetable juice samples across the country every year, with a number of at least 30.

5. The method according to claim 1, characterized in that: Concentrated fruit and vegetable juices include concentrated orange juice, concentrated apple juice, concentrated pear juice, concentrated peach juice, concentrated mango juice or concentrated carrot juice.