在评估杏汁和果酱的真实性时，生杏、南瓜及其果泥的酚类成分分析
Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity.
作者信息
Dragovic-Uzelac Verica, Delonga Karmela, Levaj Branka, Djakovic Senka, Pospisil Jasna
机构信息
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb 10000, Croatia.
出版信息
J Agric Food Chem. 2005 Jun 15;53(12):4836-42. doi: 10.1021/jf040494+.
The possibility of proving the undeclared addition of pumpkin puree in apricot nectars and jams has been investigated by using the phenol compound fingerprint and sensory evaluation. The cheaper pumpkin admixtures in apricot nectars and jams could not be detected by the sensory evaluation, particularly if present in quantities of <15%. The lower admixtures of pumpkin puree in apricot nectars and jams could be detected by the presence of syringic acid, a phenolic compound characteristic of the investigated pumpkins (Cucurbita pepo cv. Gleisdorff and Table Gold, Cucurbita maxima cv. Turkinja, and Cucurbita moschata cv. Argenta). Syringic acid was isolated from pumpkin puree and determined by using HPLC with diode array detection. By using the phenolic profile, undeclared pumpkin admixture (> or =5%) in the apricot nectars and jams could be proven.
通过使用酚类化合物指纹图谱和感官评价，研究了证明杏花蜜和果酱中未申报添加南瓜泥的可能性。感官评价无法检测出杏花蜜和果酱中较廉价的南瓜掺杂物，特别是当掺杂物含量低于15%时。杏花蜜和果酱中较低含量的南瓜泥掺杂物可以通过丁香酸的存在来检测，丁香酸是所研究南瓜（西葫芦品种Gleisdorff和Table Gold、南瓜品种Turkinja以及南瓜品种Argenta）特有的一种酚类化合物。从南瓜泥中分离出丁香酸，并使用配有二极管阵列检测的高效液相色谱法进行测定。通过酚类图谱，可以证明杏花蜜和果酱中未申报的南瓜掺杂物（≥5%）。
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