非法焦糖添加.pdfVIP

1746 J. Agric. Food Chem. 1998, 46, 1746−1753 Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations Laura A. Ciolino† Food and Drug Administration, Forensic Chemistry Center, 1141 Central Parkway, Cincinnati, Ohio 45202 Four batches of acerola juice concentrate were suspected of being adulterated with caramel color from a specific caramel color raw material. Analyses of both the caramel color raw material and the finished acerola juice products were conducted. The detection of the caramel marker compounds 5-HMF and 4-MeI in the raw material was consistent with its classification as a class IV caramel color. A distinctive four-peak sequence in the HPLCUV profile of the raw material was used to match the caramel color to its commercial source. The same four-peak sequence was used to detect and quantify added caramel color in the finished acerola juice products. This is the first report of an adulterated acerola juice product and the first report in which added caramel color has been matched to its commercial source. Keywords: Caramel color; HPLC profiling; acerola; juice adulteration INTRODUCTION Myers and Howell, 1992), the major components of caramel color remain unidentified. Several minor com- Fruit juice adulteration is estimated to be at least a ponents of caramel color have been identified and are billion dollar per year “enterprise” in the United States