Abstract
In this study, fresh peach juice is taken as the research object, and the moisture in the peach juice sample is extracted without fractionation by using the full-automatic vacuum condensation extraction technology. The hydrogen and oxygen isotopes in the water sample are simultaneously determined by using the element analyzer-stable isotope mass spectrometer (EA-IRMS). The reliability of the analysis method is evaluated by adding tests, and the change rule of hydrogen and oxygen isotope ratio after the peach juice is mixed with different proportions of moisture is discussed by using the established analysis method and multiple comparative analysis. The results showed that the measured values of the added samples were as follows: δ 2H=( 11.10±1.39)‰ and δ 18O=( 2.38±0.53)‰ in the added USGS45 samples respectively. Adding δ 2H=( 62.50±0.59)‰ and δ 18O=( 7.95±0.41)‰ in GB04459 sample; Adding δ 2H=( 142.00±3.40)‰ and δ 18O=( 20.26±2.14)‰ in GB04460 samples, compared with standard water samples USGS45, GB04459 and GB04460, the hydrogen and oxygen isotope ratios of the three samples have no significant difference (P＞0.05), indicating that no obvious hydrogen and oxygen isotope fractionation effect occurred during the operation of this method. The hydrogen and oxygen isotopes in freshly squeezed peach juice are obviously depleted in heavy isotopes after being doped with exogenous groundwater. Combining these two indexes, it is shown that the identification of mixing water in peach juice can be realized from 10% of groundwater.
Publication Date
2-18-2023
First Page
63
Last Page
66, 210
DOI
10.13652/j.issn.1003-5788.2020.09.010
Recommended Citation
JIANG, Yue; LI, An; JIN, Xin-xin; PAN, Li-gang; and ZHANG, Zhi-yong
(2023)
"Identification of peach fruit juice adulterated with water based on hydrogen and oxygen stable isotopes,"
Food and Machinery: Vol. 36:
Iss.
9, Article 10.
DOI: 10.13652/j.issn.1003-5788.2020.09.010
Available at:
https://www.ifoodmm.cn/journal/vol36/iss9/10
References
[1] GÓMEZ-ARIZA J L,VILLEGAS-PORTERO M J,BERNAL-DAZA V.Characterization and analysis of amino acids in orange juice by HPLC-MS/MS for authenticity assessment[J].Analytica Chimica Acta,2004,540(1):221-230.
[2] 张宏康,李笑颜,吴戈仪,等.果汁加工研究进展[J].农产品加工,2019(2):86-88.
[3] 张淼,李燮昕,贾洪锋,等.我国果汁掺假检测技术研究现状[J].食品研究与开发,2016,37(5):205-208.
[4] 李莹婷,程钊,闵小珍.果汁及果汁饮料中原果汁含量的检测现状与发展[J].食品安全导刊,2016(27):94.
[5] 雷鸣,何晋浙,孙培龙.掺假蜂蜜检测技术的研究综述[J].食品科技,2012,37(7):283-287.
[6] 张浩.泛在网在食品安全领域的可行性研究:以建设泛在食品安全网为例[J].食品与机械,2019,35(11):89-93.
[7] FEDRICA C,ROBERTO L,MATTEO P,et al.Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C,O and H and mineral composition[J].Food Chemistry,2008,118(4):901-909.
[8] 吴继军,肖更生,陈卫东,等.利用缓冲能力检测橙汁饮料中橙汁含量的方法研究[J].食品工业科技,2003,24(8):96-98.
[9] 高海燕,周晓慧,吴继红,等.利用缓冲容量检测梨汁饮料中的果汁含量[J].食品与发酵工业,2005,31(11):101-104.
[10] 高海燕,赵镭,吴继红,等.利用缓冲容量检测苹果汁饮料中原果汁含量的方法研究[J].中国食品学报,2007,7(3):122-126.
[11] LES M,GUERIN R,MARTIN G J,et al.Improved detection of added water in orange juice by simultaneous determination of the oxygen-18/oxygen-16 isotope ratios of water and ethanol derived from sugars[J].Journal of Agricultural and Food Chemistry,2003,51(18):5 202-5 206.
[12] AOAC Official Method 992.09 Sugar-beet-derived syrups in frozen concentrated orange juice 18O measurements in water-method using isotope ratio mass spectrometry[S].Gaithersburg:AOAC International,2005.
[13] 蒋露,薛洁,林奇,等.SNIF-NMR和IRMS技术在葡萄酒质量评价中的初步研究[J].食品与发酵工业,2008,34(11):139-143.
[14] 罗辉.中国食品安全监管的问题审视与机制向度[J].食品与机械,2019,35(8):100-103.
[15] 李安,陈秋生,赵杰,等.基于稳定同位素与稀土元素指纹特征的大桃产地判别分析[J].食品科学,2020,41(6):322-328.
[16] 靳欣欣,潘立刚,李安.稳定同位素技术在农产品安全中的应用研究进展[J].蔬菜,2018(9):29-34.
[17] 郝玥,余新晓,邓文平,等.北京西山大气降水中D和18O组成变化及水汽来源[J].自然资源学报,2016,31(7):1 211-1 221.
[18] 石辉,刘世荣,赵晓广.稳定性氢氧同位素在水分循环中的应用[J].水土保持学报,2003,17(2):163-166.
[19] 李涛,朱小红,盛喜霞,等.基于棕榈油酸和异丁烯醛双指标鉴别地沟油的方法[J].食品科学,2013,34(8):199-203.
[20] 牛丽影,胡小松,赵镭,等.稳定同位素比率质谱法在NFC与FC果汁鉴别上的应用初探[J].中国食品学报,2009,9(4):192-197.
[21] 高敏.苹果原汁的鉴伪研究[D].北京:中国农业大学,2007.
[22] 胡桂仙,赵首萍,朱加虹,等.多元素及稳定同位素技术在有机食品鉴定中的应用[J].农产品质量与安全,2016(6):47-54.