Detection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyses

摘要

An HPLC method for sugar analyses in cider was used in order to detect the presence of apple juiceconcentrate. Sugars, previously derivatized with p-aminobenzoic ethyl ester, were analyzed byreversed-phase liquid chromatography using a C8 column and a mobile phase of citrate buffer pH5.5/tetrahydrofuran/acetonitrile, operated in gradient mode. The use of this analytical proceduretogether with chemometric techniques, such as principal component analysis and Bayesean analysis,allowed the authors to establish the minimum concentration of apple juice concentrate obtained byliquefaction or press technology that can be detected in natural cider.