摘要
从相同稀释倍数下的梨汁以不同体积掺入苹果汁后的pH变化,295nm处的吸光度的变化,总糖和还原糖的变化, 旋光度的变化以及糖的薄层层析和感官评定等16个方面进行了探讨。结果表明:苹果汁掺入一定量的梨汁后的pH、 295nm处的吸光度、总糖和还原糖及旋光度这4个方面的变化幅度较大,可以作为判断苹果汁中是否掺入梨汁的检测依据。
Pear juice of the same dilution ratio was mingled with apple juice at different volumes and studies were conducted based upon the changes in pH, 295 nm absorbance, total sugar/reduced sugar and optical rotation, thin-layer chromatography to sugar as well as organoleptic evaluation. The results indicated that apple juice mingled with a certain amount of pear juice was characterized by great changes in pH, 295 nm absorbance, total sugar/reduced sugar and optical rotation, and that these 4 indexes can be used as standards in determining whether apple juice is mingled with pear juice.
出处
《饮料工业》
2006年第4期13-16,共4页
Beverage Industry
关键词
苹果汁
梨汁
掺假
apple juice
pear juice
mingling
