Abstract
Fingerprint oligosaccharide analysis by high-performance liquid chromatography with pulsed amperomeric detection was used to detect the adulteration of grapefruit juice. Thirty pure grapefruit juice samples were analyzed, 15 fresh-pressed/pasteurized and 15 concentrates. Individul inexpensive sweeteners (high-fructose corn syrup, beet medium invert sugar, and beet invert sugar) were intentionally added to pure grapefruit juice samples at levels of 5, 10, and 20%. Each of these materials could be readily detected when added to grapefruit juice. The origin of the oligosaccharides in each of these inexpensive sweeteners has been elucidated
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