Tianjin Inspection and Quarantine Bureau: breakthrough in research on juice flavor substance detection technology

 
Recently, the National Quality Inspection Public Welfare Project “The Research of Fruit Flavor Substance Testing Technology and Quality Control System”, which was completed by the Animal and Plant and Food Testing Center of Tianjin Inspection and Quarantine Bureau, passed the centralized inspection and acceptance organized by the Science and Technology Department of the General Administration of Quality Supervision, Inspection and Quarantine, which marked the bureau. A breakthrough in the field of juice flavor testing.
 
It is understood that the project selected orange juice and apple juice as research objects, and established the isolation and identification of the flavor substances in the citrus juice and apple juice, and the metabolites of the Alicyclobacillus, the pesticides carbaryl, acesulfame, and decyl alcohol. Rapid detection methods for amines and heavy metals such as lead and cadmium. During the research period, the researchers also went deep into the main citrus production areas such as Hubei and Jiangxi, and selected 256 kinds of citrus juices and 79 kinds of apple juices from different producing areas and varieties, and tried to achieve wide coverage and freshly squeezed juice. As a standard, the effects of different production areas, fruit maturity, dissolved oxygen, processing methods, storage and transportation methods, storage time and packaging materials on the flavor level of juices were discussed.
 
According to the researcher of Tianjin Inspection and Quarantine Bureau, at present, the research results of the juice flavor material technology testing project have been approved for three invention patents, and applied to the quality control of fruit juice production enterprises and the quality inspection activities of market supervision departments.
 
The project achieved “four firsts”: the first implementation of full two-dimensional gas chromatography-mass spectrometry in the application of juice flavor detection technology; the first establishment of a standard fingerprint database of apple juice and orange juice; the first time with apple juice and orange juice The latest concern in quality - Bacillus licheniformis and its metabolites, bacterial toxins as research objects, evaluate the effect of traditional disinfection methods and new disinfection methods on the control; first time the fingerprint database and residues, toxins and added information Combine, evaluate the bacterial contamination in the production process of juice, build a juice flavor quality control system, and provide technical support for juice production process control and food hygiene and safety testing.
 
　　

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