METHOD FOR DETERMINATION OF APPLE PUREE WEIGHT FRACTION IN MARMALADE OR SWEET JELLY BODY Russian patent published in 2014 - IPC G01N33/02 

FIELD: food industry.

SUBSTANCE: one performs weighing of a sample of marmalade or sweet jelly body. One places the sample into a measuring flask. Distilled water is added. The mixture is stirred until the sample dissolution; the solution is diluted to volume with distilled water and centrifuged. Then the transparent solution is relocated into a vessel for study of the microelements complex composition by way of capillary electrophoresis using a buffer solution consisting of 5-25 mmol/l of benzimidazole, 2-7 mmol/l of tartaric acid, 1.5-2.5 mmol/l of 18-Crown-6 at pH equal to 5.1-6.2. Detection is performed in a diode matrix detector, the thermostate temperature equal to 19-24°C and voltage at the capillary ends equal to 10-25 kV. Calculation of the potassium and calcium peaks height is performed at wave length amounting to 254 nm. Then the apple puree weight fraction is determined from the formula: $$M=\frac{\mathrm{1,25}\cdot h_2}{h_1\cdot m}\cdot 100\%$$ (1) where M - weight fraction of apple puree in the product, %, m - weight of the product sample batch, g; h₁ - sum total of the potassium and calcium peaks heights in the electrophoregramme of the microelements standard solution with the weight fraction of each microelement equal to 2 mg/l, transmission units; h₂ - sum total of the potassium and calcium peaks heights in the electrophoregramme of the sample solution, transmission units; 1.25 being the coefficient accounting for concentration of microelements in the standard solution, the sample dilution and sum total of microelement (potassium and calcium) in apple puree equal to 0.264%.

EFFECT: determination of the apple puree weight fraction by the weight fraction of the microelements complex and reduction of the amount of time spent on the study implementation.

1 dwg, 2 ex