Sugar Composition Analysis of Commercial Citrus JuiceProducts

摘要

Citrus juice is one of the most popular fruit juices in the market. From 2013 to 2015, under a citrus juice nutrition and quality research program, the sugar composition and concentrations of 286 and 38 samples of commercial 100% orange and grapefruitjuice products, respectively, collected from food stores located in Florida, California, New Jersey, and Texas, were analyzed using a high performance anion exchange chromatography system coupled with pulsed amperometric detection. The average concentration of glucose, fructose and sucrose in the orange juice was 2.1,2 A, and 4A g/100 mL, respectively. The average concentration of total sugars in orange juice was 8.9 g/100 mL with a range of 6.6 to 11.1 g/100 mL. There were no significant differences in average total sugar concentrations between not-from-concentrate and from-concentrate orange juice samples, and among orange juice samples collected from Florida, California, New Jersey and Texas. For tested 100% grapefruit juice, the average concentration of glucose, fructose and sucrose was 2.5,2.7 and 2.8 g/100 mL, respectively. The average concentration of total sugars in grapefruit juice was 8.0 g/100 mL with a range of 6.8 to 9.7 g/100 mL. The lower total sugar levels in grapefruit juice were largely due to lower sucrose levels, compared to the orange juice. The glucose:fructose:sucrose ratio was about 1:1:2 for orange juice, and about 1:1:1 for grapefruit juice tested in this study. However, the content of fructose was slightly higher than thatof glucose in both orange and grapefruit juice. The results from this study provide further information regarding the nutrition and quality of commercial orange and grapefruit juice products.