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• 作者：Simon D. Kelly ; Christopher Rhodes ; Janice H. Lofthouse ; Dominic Anderson ; Christine E. Burwood ; M. John Dennis ; and Paul Brereton
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：March 26, 2003
• 年：2003
• 卷：51
• 期：7
• 页码：1801 - 1806
• 全文大小：85K
• 年卷期：v.51,no.7(March 26, 2003)
• ISSN：1520-5118

文摘

An improved procedure for determining ¹³C and ²H isotope ratios, using gas chromatography-isotoperatio mass spectrometry (GC-IRMS), has been developed for identifying the addition of low costcommercial sugar syrups to apple juices and related products. Isotopic techniques are commonlyused to identify the addition of low cost sugars to fruit juices and are difficult to circumvent as it is noteconomically viable to change the isotopic ratios of the sugars. The procedure utilizes the derivativehexamethylenetetramine, which is produced through chemical transformation of a sugar degradationproduct and provides position-specific ¹³C and ²H ratios that relate to the parent sugar molecule.The new procedure has advantages over methods using nitro-sugar derivatives in terms of analysistime and sensitivity. The differences between the ²H” and ¹³C” values of the 100 authentic applejuices and beet and cane commercial sugar syrups permit their addition to be reliably detected.Keywords: Apple juice; authenticity; hydrogen isotope; GC-IRMS; pyrolysis