水果juicesand水果糖浆——byington.docVIP

U.S. CUSTOMS AND BORDER PROTECTION LABORATORY METHODS CBPL METHOD 20-08 Fruit Juices and Fruit Syrups: Identity and Degree of ConcentrationSAFETY STATEMENT This CBPL Method cannot fully address safety issues that may arise from its use. The analyst is responsible for assessing potential safety issues associated with a given method at its point of use. Before using this method, the analyst will consider all general laboratory safety precautions. In particular, the analyst will identify and implement suitable health and safety measures and will comply with all pertinent regulations. METHOD UNCERTAINTY The uncertainty of measurement for this method is specific to each laboratory. 0. INTRODUCTION Chapter 20 of the Harmonized Tariff Schedule of the United States (HTSUS) requires the identification and determination of the degree of concentration of fruit juices and syrups for classification purposes. HTSUS Heading 2009 covers unfermented fruit juices whether or not containing added sugar or other sweetening matter. 1. SCOPE AND FIELD OF APPLICATION This method may be used to determine the degree of concentration of fruit juices based on soluble solids (Brix). Commercially, the degree of concentration of fruit juices is based principally on the soluble solids (Brix) determined from the refractive index, corrected for the amount of citric acid contained in the concentrate. Annex II lists degrees of concentrations for various juices at varying Brix values. Generally, high performance liquid chromatography (HPLC) will serve to indicate whether or not the sample is sweetened. 2. REFERENCES 2.1 AOAC 925.35. “Sucrose in Fruits and Fruit Products.” 2.2 AOAC 925.36. “Sugars (Reducing) in Fruits and Fruit Products.” 2.3 CBPL 04-10/AOAC 977.20. “Separation of Sugars in Honey: Liquid Chromatographic Method.” 2.4 CBPL 22-07/AOAC 983.13. “Alcohol in Wines: Gas Chromatographic Method.” 2.5 AOAC 920.57. “Alcohol in Wines: By Volume from Specific Gravity.” 2.