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2021-04-19
Introduction: Juices are rich in a variety of ingredients, and enzymatic analysis is a very useful tool for finalizing these ingredients. The Ireland Megazyme Enzymatic Assay Kit is a specific, multi-detectable kit for quantitative analysis. The advantage of using such a kit is that it is time-saving on the one hand and a high degree of safety in its experimental operation on the Other hand. Most enzymatic methods are widely recognized by IFU (International Federation of Fruit Producers), AIJN (Fruit and Beverage Producers Alliance) and other standards organizations as standard test methods. The experiment can be operated under a spectrophotometer.
Several elements in juice analysis:
1. Accurate and quantitative control of raw materials
2. Purity control
3. Control of health conditions
4. Detection and control of nutrient parameters
5. Official regulations
6. Quality control
Juice production process:
The raw materials used for juice production can be fresh fruits or frozen preserved fruits. The maturity of the fruit plays a crucial role in the production process. Fruits that are not mature are not suitable for production because of their high acidity and low sugar concentration. Correspondingly, over-ripe fruits have a very rapid degradation of the aroma and are easily damaged by pathogens and are not suitable for production. During the production process, the pulp and juice extractor automatically separates the juice, seeds and peel from the fruit. In order to save transportation and storage costs, juices are usually concentrated and concentrated in two ways: 1 evaporative dehydration; 2 lyophilized. These juices can be regenerated by adding an appropriate amount of water after a period of time. In order to ensure the natural type and standard taste of the sugar in the juice, the method of adding the exogenous sugar is often adopted, but it is worth mentioning that the added sugar must be marked on the product label. Juice puree is usually pasteurized to reduce the activity of enzymes and microorganisms, and ascorbic acid is often added as an antioxidant.
Juice composition:
Obviously, water is a major component of juice (82-90% juice, 85-95% vegetable juice). Carbohydrates are also essential, such as sucrose, fructose and glucose (10-16% juice, 2-10% vegetable juice). In the stone fruit (eg apple and pear) there is also a large amount of sorbitol (0.5-3%). Acid plays an important role in determining the taste of the juice and the concentration of the balanced sugar. A sugar/acid ratio of 12:1 is a suitable ratio. Among the drupes, malic acid dominates, the berries contain citric acid, and the grapes contain a large amount of succinic acid. If the hygienic condition of the juice is poor, the microorganisms will metabolize and produce lactic acid, and the sugar in the fermented vegetable juice can be degraded into lactic acid. Fruit juices produced from properly stored raw materials should not contain volatile acids (formic acid and acetic acid) and ethanol. If such substances are present, it indicates that the juice has not reached the standard during the treatment process, or the equipment is not completely disinfected. The concentration of ascorbic acid can be degraded continuously during storage until 16% of the juice is not allowed to add preservatives, and the concentration of sulfur dioxide should not exceed 10mg/l. Although vegetable leaves and rhubarb are rich in nitrates, nitrates are very rare in juices and vegetable juices. The specific application of the additive is specified in EU 93/77/EEC.
Juice reliability
The means of adulteration of fruit juice is mainly to incorporate sugar and acid to achieve a composition similar to the authoritative product. The advantage of the enzymatic assay kit is the ability to quickly and specifically determine whether the content of the ingredients in the adulterated juice is a constant, since the content of the various ingredients in the natural product is constant and the ratio of the various ingredients is almost constant. Citric acid and D-isocitrate are the main organic acids in fruit juices (mainly orange juice). The ratio of citric acid/D-isocitric acid is usually <130, and the experimentally proved ratio is about 113. If the ratio is too high, it means Citric acid was added, too low means D-isocitrate was added. Malic acid is a natural component of fruit juices, mainly apple juice. Among the malic acid, L-malic acid accounts for the majority, while D-malic acid accounts for only a small part. Malic acid can be used as an additive in soft drinks, and malic acid is usually a racemic mixture of L-type and D-type enantiomers. When such a mixture is added as a component, it must be indicated in the product label. Orange juice contains glucose, fructose and sucrose, usually in a ratio of 1:2:2. Adding a certain amount of sucrose to the orange juice will dilute the orange juice, which will lead to an imbalance in the proportion of sugar.
Official method and recommendation
A large number of methods for enzymatic analysis are cited in the following international standards and authoritative regulations.
ISO (International Standards Organization)
Chemical analysis of cheese - Determination of citric acid concentration in cheese and cheese processed products ( enzymatic method ) .
ISO 4133 (1979) Determination of the concentration of gluconolactone in meat and meat products (related methods)
ISO 4134 (1999) Determination of L-glutamic acid concentration in meat and meat products (related methods)
ISO 8069 (1986) Determination of lactic acid and lactate in anhydrous milk and anhydrous milk products
ISO 8451 (1991) Determination of starch concentration in tomatoes (enzymatic method)
ISO 11213 (1995) Determination of acetyl concentration in modified starch (enzymatic method)
ISO 13965 (1998) Determination of the concentration of starch and glucose in meat and meat products (enzymatic method)
ISO/DIS 5765-1 Determination of lactose concentration in milk powder, ice cream powder and processed cheese, enzymatic method for the determination of glucose in lactose
ISO/DIS 5765-2 Determination of lactose concentration in milk powder, ice cream powder processed cheese, enzymatic method for the determination of galactose in lactose
AOAC (American Chemical Analysis Association)
AOAC Official Determination of Lactose in Milk Method 984.15 ( Enzymatic Method )
Determination of glucose and fructose in AOAC Official wines Method 985.09 ( Enzymatic method)
AOAC Official Determination of Citric Acid in Wine Method 985.11 ( Enzymatic Method )
Determination of L-malic acid ratio in AOAC Official malic acid Method 993.05 ( Enzymatic method )
IFU (International Juice Producers Association)
Determination of IFU 21 L-malic acid ( enzymatic method), 1985
IFU 22 L- Determination of citric acid ( enzymatic method), 1985
IFU 22 Determination of Ethanol ( Enzymatic Method) 1996
IFU 53 D/L- Determination of lactic acid (Enzymatic method), 1996
IFU 54 D- Determination of isocitrate (enzymatic method), 1984
IFU 55 Determination of glucose ( enzymatic method), 1985
IFU 55 Determination of fructose ( enzymatic method), 1985
IFU 56 Determination of sucrose ( Enzymatic method), 1998
Determination of IFU 62 Sorbitol (Enzymatic Method), 1995
IFU 64 D- Determination of malic acid (enzymatic method), 1995
Determination of IFU 66 acetic acid (enzymatic method), 1996
IFU 76 Determination of D-gluconic acid in grape juice, 2001
IFU 77 Determination of glycerol in grape juice, 2001 starch enzymatic recommended
OIV (International Wine Association)
-- Determination of glucose and fructose ( enzymatic method )
-- Determination of glycerol ( enzymatic method )
--L-/D- Determination of lactic acid (enzymatic method)
-- Determination of citric acid ( enzymatic method )
Determination of L-malic acid (enzymatic method)
--D- Determination of malic acid (enzymatic method)
IDF (International Dairy Board)
IDF 34C (1992) Determination of citric acid in cheese, cheese processed products and milk (enzymatic method)
IDF 69B (1987) Determination of D-/L-lactic acid in anhydrous milk (enzymatic method)
IDF 79B (1991) Cheese processed products, determination of lactose and D-galactose in whey powder (enzymatic method)
IDF 79B (1991) Determination of lactose and D-glucose in whey powder with anhydrous milk and anhydrous ice cream (enzymatic method)
IDF 97A (1984) Determination of nitrates/( nitrates) in milk products and whey powders (enzymatic method)
IDF 175 (1995) Determination of lactose / D-glucose in milk (enzymatic method)
EBC (European Brewing Convention)
9.3 Determination of ethanol in low-alcohol beer and non-alcoholic beer (enzymatic method)
9.23 Determination of nitrate in beer (enzymatic method)
9 25 2 Determination of total sulfur dioxide in beer (enzymatic method)
9.32 Determination of acetic acid in beer (enzymatic method)
9.33 Determination of glycerol in beer (enzymatic method)
9.34 Determination of lactic acid in beer (enzymatic method)
1. Fruit Vegetable Juice Extractor is used for extracting kinds of fruit and vegetable juice with screw press technology. We also have the Hydraulic Press with cold press juicer machine.
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