Jamali Vahid, Emamifar Aryou, Beiginejad Hadi, Moradi Mohammad, Rasouli Mousa
Grape Processing and Preservation Department, Research Institute for Grapes and Raisin Malayer University Malayer Iran.
Department of Food Science and Technology, College of Food Industry Bu-Ali Sina University Hamedan Iran.
Food Sci Nutr. 2024 Sep 10;12(10):8432-8440. doi: 10.1002/fsn3.4259. eCollection 2024 Oct.
Grape molasses (GM), produced from grapes, is a traditional Iranian food and is widely consumed in Iran. However, GM adulteration is among the most widespread illegitimate procedures involving contamination of food with foreign materials, such as adding sugar-water solution, date syrup, sugar beet syrup, and grape sauce. This study used stable carbon C/C isotope ratio analysis method to detect adulteration of GM samples with glucose syrups (GS), fructose syrups (FS), and beet sugar syrups (BS) at the ratio of 0%, 10%, 30%, and 50% (by weight). Physicochemical properties of GM including °Brix, conductivity, specific gravity, pH, moisture content, ash content, hydroxymethyl furfural, sugar content, and rheological properties of samples were investigated. The δC isotope ratio of the GM was determined as -26.61%, that of the GS as -13.23%, that of the FS as -13.42%, and that of the BS as -16.58%. The δC isotope ratio increased by the addition of adulterant syrups to GM. The addition of each adulterant syrup had a different effect on the physicochemical parameters; however, the °Brix and specific gravity had a positive correlation with the δC isotope ratio results. The magnitudes of G' and G" increase with an increase in frequency representing the viscoelastic behavior of samples. The obtained results of this study suggest the use of δC isotope ratio method as a fast and accurate method to investigate the adulteration of grape molasses.
葡萄蜜饯由葡萄制成，是一种传统的伊朗食品，在伊朗广泛食用。然而，葡萄蜜饯掺假是最普遍的非法行为之一，涉及用异物污染食品，如添加糖水、枣糖浆、甜菜糖浆和葡萄酱。本研究采用稳定碳C/C同位素比率分析方法，检测葡萄蜜饯样品中葡萄糖糖浆（GS）、果糖糖浆（FS）和甜菜糖浆（BS）按0%、10%、30%和50%（重量）比例掺假的情况。研究了葡萄蜜饯的物理化学性质，包括糖度、电导率、比重、pH值、水分含量、灰分含量、羟甲基糠醛、糖含量以及样品的流变性质。葡萄蜜饯的δC同位素比率测定为-26.61%，葡萄糖糖浆为-13.23%，果糖糖浆为-13.42%，甜菜糖浆为-16.58%。向葡萄蜜饯中添加掺假糖浆会使δC同位素比率升高。添加每种掺假糖浆对物理化学参数有不同影响；然而，糖度和比重与δC同位素比率结果呈正相关。G'和G"的大小随频率增加而增加，代表样品的粘弹性行为。本研究获得的结果表明，使用δC同位素比率法是一种快速准确的方法，可用于调查葡萄蜜饯的掺假情况。
