<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The levels of invert sugar (glucose/fructose mixture resulting from inversion) were determined in different brands of orange, grapefruit, lemon, apricot and raspberry products. Samples of fresh juice, soft drink, syrup, nectar and compote were representative of the Romanian market. The invert sugar was quantified by Ofner’s method (a titrimetric method) and the refractive and Brix indices were measured for the quantification of sucrose in studied samples. International Commission for Uniform Methods of Sugar Analysis accepts reading of sugar content based on the refractive properties of sucrose despite the fact that the sugar in analyzed juice sample is fructose, not sucrose. This usually does not result in significant error. There were significant differences among orange, grapefruit, lemon, apricot and raspberry products brands, in the levels of sugars.</p></abstract>

The levels of invert sugar (glucose/fructose mixture resulting from inversion) were determined in different brands of orange, grapefruit, lemon, apricot and raspberry products. Samples of fresh juice, soft drink, syrup, nectar and compote were representative of the Romanian market. The invert sugar was quantified by Ofner’s method (a titrimetric method) and the refractive and Brix indices were measured for the quantification of sucrose in studied samples. International Commission for Uniform Methods of Sugar Analysis accepts reading of sugar content based on the refractive properties of sucrose despite the fact that the sugar in analyzed juice sample is fructose, not sucrose. This usually does not result in significant error. There were significant differences among orange, grapefruit, lemon, apricot and raspberry products brands, in the levels of sugars.

Quantification of sugar in different brands of drinks

Department of Chemistry and Chemical Engineering, Ovidius University of Constanta, 124 Mamaia Blvd, 900527 Constanta, Romani

Ovidius University Annals of Chemistry

{"article-title":"Quantification of sugar in different brands of drinks"}

The levels of invert sugar (glucose/fructose mixture resulting from inversion) were determined in different brands of orange, grapefruit, lemon, apricot and...

Quantification of sugar in different brands of drinks

Data publikacji: 17 sty 2014

Zakres stron: 138 - 140

DOI: https://doi.org/10.2478/auoc-2013-0023

Słowa kluczowe
invert sugar, sucrose, Brix, soft drinks

This content is open access.

Quantification of sugar in different brands of drinks

Data publikacji: 17 sty 2014

Zakres stron: 138 - 140

DOI: https://doi.org/10.2478/auoc-2013-0023

Słowa kluczoweinvert sugar, sucrose, Brix, soft drinks

This content is open access.

Słowa kluczowe
invert sugar, sucrose, Brix, soft drinks