FRUIT JUICE QUALITY EVALUATION ACCORDING TO ANIONIC PROFILE DETERMINED BY CAPILLARY ISOTACHOPHORESIS

摘要

It was found that ITP determination is a very useful method for authentification of fruit juice according to an anionic profile. Results from some anion determinations (chlorides, sulfates, phosphates, citric, malic, and lactic acids) corresponded to the normal values in orange juice. Only a few samples exceeded the limit values. In the case of ezymatic determination of D-isocitric acid and its ratio to citric acid, many samples did not meet the requirements according to Code of Practice (1996). ITP testing system I for D-isocitric acid content determination in orange juice showed similarity with enzymatic determination. This method is mainly useful for quality differentiation of some nectars and 100% fruit juices.