RU2492469C1 - Method for determination of apple puree weight fraction in marmalade and sweet jelly body - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method envisages weighing of a 1.5-2.5 g sample of marmalade or sweet jelly body. One places he sample in a 1000 ml measuring flask, adds 100-200 cm of 10 mmol/l solution of benzoic acid with temperature equal to 50-70°C. Then the mass is thoroughly stirred during 10-20 min until complete dissolution of the sample. The solution is diluted to volume with benzoic acid solution having concentration equal to 10 mmol/l and centrifuged during 10-15 min at a rate of 2500-3000 rpm. Then the transparent solution is removed into the vessel for study of organic acids composition by way of capillary electrophoresis with indirect detection using a buffer solution consisting of 8-12 mmol/l of benzoic acid, 8-10 mmol/l of diethylamine, 0.45-0.55 mmol/l of cetyltrimethylammonium bromide, 0.05-0.10 mmol/l of ethylenediaminotetraacetic acid, pH equal to 5.0-5.7; the capillary length is equal to 50-97 cm, the capillary effective length - to 43-90 cm, the capillary internal diameter - to 50-75 mcm; then one proceeds with the sample introduction with the values of the product of pressure and introduction time within the range of 200-1000 mbar*sec; detection is performed in a diode matrix detector, the thermostate temperature equal to 21-28°C and voltage - to 15-30 kV; calculation of the malic and tartaric acids peaks height is performed at wave length amounting to 230 nm. Then the apple puree weight fraction is determined from the formula:(1), where M - weight portion of apple puree in the product, %, m - weight of the product sample batch, g; h- sum total of the malic and tartaric acids peaks heights in the electrophoregramme of the organic acids standard solution with the weight fraction of each acid equal to 5 mg/l, transmission units; h- sum total of the malic and tartaric acids peaks heights in the electrophoregramme of the sample solution, transmission units; if the product sample contains other fruit components, the malic acid peak height is calculated as the tartaric acid peak height multiplied by a coefficient equal to 7.0 (according to reference data); 1.25 being the coefficient accounting for concentration of acids in the standard solution, the sample dilution and sum total of malic and tartaric acids in apple puree equal to 0.8% (according to reference data), g.EFFECT: determination of the apple puree weight fraction by the weight fraction of the organic acids complex and reduction of the amount of time spent on the operation performance.1 dwg, 2 ex

Description

The invention relates to the field of food industry, in particular to the confectionery industry, and can be used to control the quality of marmalade and jelly candy cases.

Currently, methods for determining fruit components in confectionery products do not exist. In the proposed method, the mass fraction of applesauce is determined by the ratio of the complex of organic acids.

The closest analogue to the claimed method are GOST 6442-89 "Marmalade. Specifications ", which characterizes the types of marmalade according to the raw materials used, and GOST R 53041-2008" Confectionery and semi-finished products of confectionery production. Terms and definitions ”, which sets the minimum mass fraction of fruit raw materials for marmalade. The disadvantage of these documents is the lack of methods for determining the mass fraction of fruit raw materials in marmalade.

The technical task of the invention is to determine the mass fraction of applesauce by the mass fraction of the complex of organic acids and reducing the time spent on research.

To achieve this goal, a method for determining the mass fraction of applesauce in marmalade or jelly candy body is proposed, which involves weighing 1.5-2.5 g of a sample of marmalade or jelly candy body, placing the sample in a 1000 ml volumetric flask, adding 100-200 cm ³ 10 mmol / L of benzoic acid solution at a temperature of 50-70 ° C, thoroughly stirring until the sample is dissolved within 10-20 minutes, adjusting the solution volume to the mark with a solution of benzoic acid with a concentration of 10 mmol / L and centrifuging for 10-15 minutes at orosti 2500-3000 rev / min. After that, the clear solution is transferred to a container for studying the composition of organic acids by capillary electrophoresis with indirect detection using a buffer solution consisting of 8-12 mmol / l benzoic acid, 8-10 mmol / l diethanolamine, 0.45-0.55 mmol / l cetyltrimethylammonium bromide, 0.05-0.10 mmol / l ethylenediaminetetraacetic acid, at pH 5.0-5.7; the length of the capillary is 50-97 cm, the effective length of the capillary is 43-90 cm, the inner diameter of the capillary is 50-75 μm, the sample is introduced in the range of the product of pressure and the injection time from 200-1000 mbar × s, detection is carried out on a diode array a detector at a thermostat temperature of 21-28 ° C and a voltage of minus 15-30 kV; the calculation of the peak heights of malic and tartaric acids is carried out at a wavelength of 230 nm, after which the mass fraction of applesauce is determined by the formula

$$M=\frac{1.25\cdot h_2}{h_{\mathrm{one}}\cdot m}\cdot \mathrm{one\; hundred}\%,\left(\mathrm{one}\right)$$

where M is the mass fraction of applesauce in the product,%,

m is the mass of a sample of the product, g;

h ₁ - the sum of the heights of the peaks of malic and tartaric acids on the electrophoregram of a standard solution of organic acids with a mass fraction of each acid of 5 mg / l, in units transmission;

h ₂ - the sum of the heights of the peaks of malic and tartaric acids on the electrophoregram of the sample solution, in units transmission; if the product sample contains other fruit components, then the height of the peak of malic acid is calculated as the height of the peak of tartaric acid, multiplied by a factor of 7.0 (according to reference data);

1.25 - coefficient taking into account the concentration of acids in a standard solution, sample dilution and the sum of mass fractions of malic and tartaric acids in applesauce, equal to 0.8% (according to reference data), g.

Reference data are taken from the reference book “Chemical composition of food products” / ed. THEM. Skurikhina, M.N. Volgareva, VO Agropromizdat 1987 .-- 360 p.

The technical result is that the mass fraction of applesauce used for the manufacture of confectionery products is proportional to the mass fraction of tartaric and malic organic acids in the product. When using other raw materials, the ratio of the mass fractions of tartaric and malic acids changes, the calculation is carried out as described above, and it becomes possible to determine the mass fraction of only apple puree used for the production of confectionery.

Example 1

A 2.5 g sample of jelly sweets sample is placed in a 1000 ml volumetric flask, 100 cm ^{3 of} 10 mmol / L benzoic acid solution is added at a temperature of 50 ° C, thoroughly mixed, dissolved for 15 minutes, the volume of the solution is adjusted to the mark with a benzoic acid concentration 10 mmol / l, then the solution is centrifuged for 13 min at a speed of 3000 rpm

The clear solution is transferred to a container for studying the composition of organic acids by capillary electrophoresis with indirect detection.

The composition of the buffer solution: 11 mmol / L benzoic acid, 10 mmol / L diethanolamine, 0.45 mmol / L cetyltrimethylammonium bromide, 0.08 mmol / L ethylenediaminetetraacetic acid, pH 5.4.

Determination conditions: capillary length 65 cm, effective capillary length 58 cm, internal diameter of a capillary 75 μm, injection of a sample under a pressure of 600 mbar × s, diode array detector. Thermostat temperature 25 ° C. Voltage minus 25 kV.

The peak height of malic acid at a wavelength of 230 nm was 0.0017 units. transmission, tartaric acid 0.0002 units. transmission. An example of an electrophoregram of an extract of a jelly candy sample is shown in Figure 1.

The sum of the heights of the peaks of malic and tartaric acids is h ₂ = 0.0019 units. transmission. From the electrophoregram of the standard solution, we determine h ₁ = 0.0020 units. transmission.

Mass fraction of applesauce in jelly candies is determined by the formula (1)

$$M=\frac{1.25\cdot 0.0019}{0.0020\cdot \mathrm{2,5}}\cdot \mathrm{one\; hundred}\%=47.5\%$$

Example 2

A sample of 1,500 g of marmalade sample is placed in a 1000 ml volumetric flask, 200 cm ^{3 of} 10 mmol / L benzoic acid solution is added at 65 ° C, mix thoroughly, dissolved for 10 minutes, the solution volume is brought to the mark with a 10 mmol benzoic acid solution / l, then the solution is centrifuged for 15 min at a speed of 2800 rpm

The clear solution is transferred to a container for studying the composition of organic acids by capillary electrophoresis with indirect detection.

The composition of the buffer solution: 9 mmol / l benzoic acid, 8 mmol / l diethanolamine, 0.55 mmol / l cetyltrimethylammonium bromide, 0.1 mmol / l ethylenediaminetetraacetic acid, pH 5.3.

Determination conditions: capillary length 57 cm, effective capillary length 50 cm, internal diameter of a capillary 50 μm, injection of a sample under a pressure of 500 mbarhs, diode array detector. Thermostat temperature is 22 ° C. Voltage minus 23 kV.

The peak height of malic acid at a wavelength of 230 nm was 0.0025 units. transmission, tartaric acid of 0.0001 units. transmission. Since marmalade contains not only applesauce, but also other fruit components, the peak height of malic acid is calculated as 0.0001 × 7.0 = 0.0007, while the sum of the heights of the peaks of malic and tartaric acids is h ₂ = 0.0008 units . transmission.

From the electrophoregram of the standard solution, we determine h ₁ = 0.0020 units. transmission. Mass fraction of applesauce in marmalade is determined by the formula (1)

$$M=\frac{1.25\cdot \mathrm{0,0008}}{0.0020\cdot \mathrm{1,5}}\cdot \mathrm{one\; hundred}\%=33.3\%$$

Claims (1)

A method for determining the mass fraction of applesauce in marmalade or jelly candy body, comprising weighing 1.5-2.5 g of a sample of marmalade or jelly candy body, placing the sample in a 1000 ml volumetric flask, adding 100-200 cm ³ 10 mmol / l of solution benzoic acid with a temperature of 50-70 ° C, thoroughly stirring until the sample is dissolved within 10-20 minutes, adjusting the solution volume to the mark with a solution of benzoic acid with a concentration of 10 mmol / l and centrifuging for 10-15 minutes at a speed of 2500-3000 rpm then transparent races the thief is transferred to a container for studying the composition of organic acids by capillary electrophoresis with indirect detection using a buffer solution consisting of 8-12 mmol / L benzoic acid, 8-10 mmol / L diethanolamine, 0.45-0.55 mmol / L cetyltrimethylammonium bromide, 0.05-0.10 mmol / L ethylenediaminetetraacetic acid, at pH 5.0-5.7; the length of the capillary is 50-97 cm, the effective length of the capillary is 43-90 cm, the inner diameter of the capillary is 50-75 μm, the sample is introduced in the range of the product of pressure and the injection time from 200-1000 mbar × s, detection is carried out on a diode array a detector at a thermostat temperature of 21-28 ° C and a voltage of minus 15-30 kV; the calculation of the peak heights of malic and tartaric acids is carried out at a wavelength of 230 nm, after which the mass fraction of applesauce is determined by the formula
$$M=\frac{1.25\cdot h_2}{h_{\mathrm{one}}\cdot m}\cdot \mathrm{one\; hundred}\%,\left(\mathrm{one}\right)$$

where M is the mass fraction of applesauce in the product,%;
m is the mass of a sample of the product, g;
h ₁ - the sum of the heights of the peaks of malic and tartaric acids on the electrophoregram of a standard solution of organic acids with a mass fraction of each acid of 5 mg / l, in units transmission;
h ₂ - the sum of the heights of the peaks of malic and tartaric acids on the electrophoregram of the sample solution, in units transmission; if the product sample contains other fruit components containing a significant amount of malic acid, then the height of the peak of malic acid is calculated as the height of the peak of tartaric acid, multiplied by a factor of 7.0 (according to reference data);
1.25 - coefficient taking into account the concentration of acids in a standard solution, sample dilution and the sum of mass fractions of malic and tartaric acids in applesauce, equal to 0.8% (according to reference data), g.