Structural Identification of Compounds for Use in the Detection of Juice-to-juice Debasing Between Apple and Pear Juices

Food Chemistry（2018）SCI 1区

Cited 22|Views12

Abstract

The ability to detect the undeclared addition of a juice of lesser economic value to one of higher value (juice-tojuice debasing) is a particular concern between apple and pear juices due to similarities in their major carbohydrate/polyol profiles. Fingerprint compounds for the detection of this type of adulteration were identified in both commercial apple and pear juices by HPLC-PDA, were isolated chromatographically, and structurally identified by LC-MS/MS. The apple juice fingerprint was identified as 4-O-p-coumarylquinic acid and two pear compounds as isorhamnetin-3-O-rutinoside and abscisic acid. Additionally, the HPLC-PDA profile of pear juices in combination with pear fingerprint compounds including arbutin could be used to identify samples originating from China versus those from other geographical locations.

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Key words

Authenticity,Phenolics,Mass spectrometry,Apple and pear juice

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