METHOD FOR DETERMINATION OF APPLE PUREE WEIGHT FRACTION IN PASTILLE PRODUCT BY ORGANIC ACIDS RATIO Russian patent published in 2014 - IPC G01N33/02 

FIELD: food industry.

SUBSTANCE: determination method envisages weighing of a 2.0-5.0 g sample of marshmallow. One places the sample in a 1,000 ml measuring flask, adds 100-200 cm³ of 10 mmol/l solution of benzoic acid with temperature equal to 60-70°C. Then the mass is thoroughly stirred in a 75-85°C water bath during 10-20 min until complete dissolution of the sample. The solution is filtered through a paper filter and diluted to the marked 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 clear solution if transferred into a vessel for performance of organic acids composition study by capillary electrophoresis method with indirect detecting using a buffer solution. The buffer solution consists of 8-12 mmol/l of benzoic acid, 8-10 mmol/l of diethylamine, 0.45-0.55 mmol/l of cetyl trimethyl ammonium bromide, 0.05-0.10 mmol/l of ethylenediaminotetraacetic acid. The solution pH is 5.0-5.7. The capillar length is 50-97 cm with the capillary effective length being 43-90 cm while the capillary external diameter is 50-75 mcm. The sample is introduced within the range of values of pressure multiplied by introduction time 200-1000 mbar×s. Detecting is performed by means of a diode matrix detector with the thermostat temperature equal to 21-28°C and voltage equal to 15-30 kV. Calculation of the malic acid and tartaric acid peaks height is performed at wave length amounting to 230 nm. Then the apple puree weight fraction is determined from a certain mathematical formula.

EFFECT: invention allows to determine weight fraction of apple puree in marshmallow and reduce the study performance time.

1 dwg, 1 ex