Enzyme analysis is used in juice detection

introduction: Fruit juice is rich in a variety of nutrients, enzyme analysis for the final determination of these factors is a very useful tool. Irish Megazyme Enzyme Analysis
Reagent
box is a specific, multiple-testable kit that can be used for quantitative analysis.
advantage of applying this kind of kit is that it is time-saving on the one hand, and high safety of its experimental operation on the other. Most enzymatic analysis methods are widely respected by the IFU (International Federation of Juice Producers), AIJN (Union of Juice and Beverage Producers) and other standard
organizations
and are identified as standard testing methods. The experiment
under the 13th 1000
the 13th 19th.Elements in fruit juice analysis:
1. Accurate and quantitative control of raw materials
2. Purity control
3. Control of health conditions
4. Detection and control of nutrient parameters
5. Official Regulations
6. Quality Control Fruit juice production process:
The raw materials used for fruit juice production can be fresh fruit or frozen fruit. The maturity of the fruit plays a vital role in the production process. Fruits that are not ripe are not suitable for production because of their high acidity and low sugar concentration. Correspondingly, overly ripe fruit degrades its aroma very quickly and is easily damaged by pathogens and is not suitable for production.
process, fruit pulp and juice extractors automatically separate fruit juices, seeds and peels from the fruit. To save transportation and storage costs, fruit juices are usually concentrated in two ways: 1 evaporation dehydration; These juices can be regenerated after a period of time by adding the right amount of water.
the method of adding exo-sugars to ensure the natural type and standard taste of sugars in fruit juices, it is worth mentioning that the added sugars must be marked on the product label. Fruit juice slurry is usually pasteurized to reduce the activity of enzymes and
microorganisms
, assailative acid is often added as
antioxidant
.juice composition:
is obvious, water is the main component of fruit juice (juice 82-90%, vegetable juice 85-95%). Carbon water
compounds
also essential, such as sucrose, fructose and glucose (juice 10-16%, vegetable juice 2-10%). The nucleus (e.g. apples and pears) also contains a large amount of sorbitol (0.5-3%). Acid plays an important role in determining the taste of fruit juice and balancing the concentration of sugar.
sugar/acid ratio of 12: 1 is a suitable ratio. Appleic acid dominates the nucleo fruit, which contains citric acid and grapes, which contain a lot of serum. If the hygiene in the fruit juice is poor, then the microorganism metabolizes and produces lactic acid, and the sugar in the fermented vegetable juice can be degraded to lactic acid.
Juice produced from the storage of appropriate raw materials should not contain volatile acid (foricic acid and acetic acid) and ethanol, if more such substances indicate that the juice treatment process is not hygienic standards, or equipment disinfection is not thorough.
ascorbic acid concentrations can be continuously degraded during storage until
preservatives
are not allowed in 16% of fruit juices, and the concentration of sulfur dioxide must not exceed 10 mg/l. Although nitrates are found in vegetable leaves and yellows, they are rare in fruit juices and vegetable juices. Specific applications of additives are specified in EU 93/77/EEC.
the reliability of
the method of adulteration of fruit juice is mainly to add sugar and acid to achieve similar composition to authoritative products.
the advantage of the enzyme analysis kit is that it is ability to quickly and specificly determine whether the content of ingredients in adulterated fruit juice is a constant, because the content of various ingredients in natural products is constant. And the proportion of various ingredients is almost constant citric acid and D-isoleic acid is the juice (mainly orange juice) in the main
organic
acid, citric acid / D-iso-citric acid ratio is usually <130, there are experimentally proven ratio of about 113, if this ratio is too high means the addition of citric acid, too low means the addition of D-isoic acid.
is a natural component of fruit juice (mainly apple juice). L-appleic acid is the majority of apple acid, while D-apple acid is only a small part of it.
can be used as an additive in soft drinks, which are usually an external anti-cyclone mix of L-type and D-type isomers. When this blend is added as an ingredient, it must be marked in the product label. Orange juice contains glucose, fructose, and sucrose, usually in a ratio of 1:2:2. Adding a certain amount of sucrose to the orange juice dilutes the orange juice, which can lead to an imbalance in the proportion of sugar.