Abstract
The authentication of fresh apple juice (FAJ) is a significant issue. However, the main characteristics of FAJ, diluted apple juice (DAJ) with added concentrated apple juice (DAJ+CAJ), and DAJ with added sucrose (DAJ+s) are not different when using classical chemical analyses in juice authentication. In this study, isotope ratio mass spectrometry (IRMS) was used to determine the δD, δ18O, and δ13C in adulterated apple juice for juice authentication. The δD and δ18O values were decreased in adulterated juice. A linear correlation was found between δD and δ18O in apple juices with different amount of adulteration. Therefore, this linear relationship can be used to determine the amount of adulteration that took place. The δ13C value and the content of each component in real apple juice are within specific ranges. The adulteration can be recognized once the δ13C value and the content of each component in the apple juice are out of these ranges. The implementation of this method would help maintain the juice market’s stability and protect consumers’ interests.
Highlights
Fresh apple juice (FAJ) is produced by pressing and sterilization apple fruits
3 Results and discussion 3.1 Authentication analysis of adulterated apple juice counterfeited by concentrated apple juice (DAJ+CAJ) Characteristics of δ18O in adulterated apple juice (DAJ+CAJ)
The isotope ratio mass spectrometry (IRMS) was utilized for determining δ18O in FAJ and diluted apple juice (DAJ)+CAJ
Summary
Fresh apple juice (FAJ) is produced by pressing and sterilization apple fruits. Currently, FAJ has become a healthy drink and is well accepted by consumers (Clark, 2006; Noci et al, 2008). Stable isotope analysis can be used for rapid and accurate identification of adulterated fruit juices. Isotope ratio mass spectrometry was used to determine the δD, δ18O, and δ13C in adulterated apple juice. Our study aimed to develop a new and effective identification method by IRMS for adulterated apple juices. This new method could be used to evaluate the degree of adulteration quantitatively and provide a solution for traceability and authenticity of fresh apple juices. This method would help protect the interests of consumers and maintain order in the apple juice market. The isotope ratios of δD and δ18O were calculated by the thousandth fraction (‰) relative to the Vienna standard mean seawater (VSMOW), with an accuracy of 0.5‰ and 0.15‰, respectively (Equation 1)
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