Abstract
Abstract A series of instrumental analyses is used for verification of the authenticity of orange juice: liquid chromatography for sugars, UV-visible spectrophotometry for absorbance measurements, stable isotope ratio analysis of δ13C and δ18O values, and atomic absorption spectrophotometry for potassium and sodium analyses. All authentic orange juices possess positive δ18O values, while those of ground water and water in beet invert syrups are negative. Hence, addition of either to orange juices decreases δ18O values, and allows detection of nonauthentic products.
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