پديد آورندگان :
راوش، ﻧﮕﺎر داﻧﺸﮕﺎه ﺗﺒﺮﯾﺰ - داﻧﺸﮑﺪه ﮐﺸﺎورزي - ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ , حصاري، جواد داﻧﺸﮕﺎه ﺗﺒﺮﯾﺰ - داﻧﺸﮑﺪه ﮐﺸﺎورزي - ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ , اﯾﺎﺳﻪ، ﻋﻠﯽ داﻧﺸﮕﺎه ﺗﺒﺮﯾﺰ - داﻧﺸﮑﺪه ﮐﺸﺎورزي - ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ
كليدواژه :
آب ﻣﯿﻮه , ﻓﺮآورده ﻣﯿﻮه , ﺗﻘﻠﺐ و اﺻﺎﻟﺖ , روشﻫﺎي ﺗﺸﺨﯿﺺ تقلب
چكيده فارسي :
آبﻣﯿﻮه ﯾﮑﯽ از ﭘﺮﻃﺮﻓﺪارﺗﺮﯾﻦ ﻓﺮآوردهﻫﺎي ﺣﺎﺻﻞ از ﻣﯿﻮهﺟﺎت اﺳﺖ و ﺑﻪ ﻃﻮر ﮔﺴﺘﺮده ﺗﻮﺳﻂ ﺗﻤﺎﻣﯽ آﺣﺎد ﺟﺎﻣﻌﻪ در ﻫﺮ ﮔﺮوه ﺳﻨﯽ ﻣﺼﺮف ﻣﯽﺷﻮد. از ﻃﺮﻓﯽ ﺑﺮﺧﯽ ﺗﻮﻟﯿﺪﮐﻨﻨﺪﮔﺎن ﺑﻨﺎﺑﺮ اﻫﺪاف اﻗﺘﺼﺎدي ﺑﻪ اﻧﻮاع ﺗﻘﻠﺒﺎت روي ﻣﯽآورﻧﺪ. ﻟﺬا اﺻﺎﻟﺖ و ﮐﯿﻔﯿﺖ آبﻣﯿﻮهﻫﺎ ﻫﻤﻮاره ﯾﮑﯽ از دﻏﺪﻏﻪﻫﺎي ﻣﺼﺮفﮐﻨﻨﺪﮔﺎن و ﻣﺴﺌﻮﻟﯿﻦ وﺿﻊﮐﻨﻨﺪه ﻣﻘﺮرات ﺑﻮده اﺳﺖ. آﮔﺎﻫﯽ از اﻧﻮاع ﺗﻘﻠﺒﺎت ﻣﺘﺪاول در آبﻣﯿﻮهﻫﺎ و روشﻫﺎي ﺗﺸﺨﯿﺺ آنﻫﺎ از ﺿﺮورﯾﺎت دﺳﺘﯿﺎﺑﯽ ﺑﻪ روشﻫﺎي ﺗﺸﺨﯿﺺ ﮐﺎرآﻣﺪﺗﺮ اﺳﺖ، ﮐﻪ ﻣﯽﺗﻮاﻧﺪ در راﺳﺘﺎي ﺗﺸﺨﯿﺺ دﻗﯿﻖ و ﺳﺮﯾﻊ ﺗﻘﻠﺒﺎت و در ﻧﻬﺎﯾﺖ ﺳﻼﻣﺖ ﻣﺼﺮفﮐﻨﻨﺪه ﺣﺎﺋﺰ اﻫﻤﯿﺖ ﺑﺎﺷﺪ. ﻫﺪف از ﻣﻘﺎﻟﻪ ﺣﺎﺿﺮ ﻣﺮور ﻣﻄﺎﻟﻌﺎت اﻧﺠﺎمﮔﺮﻓﺘﻪ در ﻣﻮرد اﻧﻮاع ﺗﻘﻠﺒﺎت در آبﻣﯿﻮهﻫﺎ و روشﻫﺎي ﺗﺸﺨﯿﺺ آنﻫﺎ ﺑﻮد. ﺗﮑﻨﯿﮏﻫﺎي ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ از ﻗﺒﯿﻞ ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﻣﺎﯾﻊ ﺑﺎ ﮐﺎراﯾﯽ ﺑﺎﻻ و ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﮔﺎزي از ﻣﺘﺪاولﺗﺮﯾﻦ روشﻫﺎي ﺗﻌﯿﯿﻦ ﺧﻠﻮص آبﻣﯿﻮهﻫﺎ ﺑﻪ ﺣﺴﺎب ﻣﯽآﯾﻨﺪ و از روشﻫﺎي ﻧﻮﯾﻦ ﺗﺸﺨﯿﺺ ﺗﻘﻠﺒﺎت ﻣﯽﺗﻮان ﺑﻪ آﻧﺎﻟﯿﺰ اﯾﺰوﺗﻮپ-ﻫﺎي ﭘﺎﯾﺪار، ﺗﮑﻨﯿﮏ واﮐﻨﺶ زﻧﺠﯿﺮهاي ﭘﻠﯽﻣﺮاز روﻧﻮﯾﺴﯽ ﻣﻌﮑﻮس و ﺗﮑﻨﯿﮏﻫﺎي ﻃﯿﻒﺳﻨﺠﯽ اﻋﻢ از ﻃﯿﻒ-ﺳﻨﺠﯽ ﻣﺎدون ﻗﺮﻣﺰ، ﻃﯿﻒﺳﻨﺠﯽ ﻣﺮﺋﯽ و ﻓﺮاﺑﻨﻔﺶ، ﻃﯿﻒﺳﻨﺠﯽ رزوﻧﺎﻧﺲ ﻣﻐﻨﺎﻃﯿﺴﯽ ﻫﺴﺘﻪاي و ﻃﯿﻒ-ﺳﻨﺠﯽ ﮔﺴﯿﻞ ﻓﻠﻮرﺳﺎﻧﺲ اﺷﺎره ﮐﺮد. ﺑﺮ اﺳﺎس ﻣﻄﺎﻟﻌﺎت اﻧﺠﺎمﮔﺮﻓﺘﻪ، ﻣﺘﺪاولﺗﺮﯾﻦ ﺗﻘﻠﺒﺎت در ﻣﻮرد آب-ﻣﯿﻮهﻫﺎ ﺷﺎﻣﻞ اﺿﺎﻓﻪﮐﺮدن آب، ﻗﻨﺪ، اﺳﯿﺪﻫﺎي آﻟﯽ، آبﻣﯿﻮهﻫﺎي دﯾﮕﺮ، ﻋﻮاﻣﻞ ﮐﺪرﮐﻨﻨﺪه و ﻧﯿﺰ اﻓﺰودن ﺑﯿﺶ از ﻣﻘﺪار ﻣﺠﺎز ﺳﻮﻟﻔﯿﺖ ﻫﺴﺘﻨﺪ. ﻫﻤﭽﻨﯿﻦ ﺗﻌﯿﯿﻦ ﻣﺤﺘﻮاي ﻣﯿﻮه آبﻣﯿﻮهﻫﺎ، ﺗﻌﯿﯿﻦ ﺷﺎﺧﺺﻫﺎي آﺳﯿﺐ ﻣﯿﮑﺮوﺑﯿﻮﻟﻮژﯾﮑﯽ، ﺷﺎﺧﺺﻫﺎي آﺳﯿﺐ ﺣﺮارﺗﯽ، ﺷﺎﺧﺺﻫﺎي ﺗﯿﻤﺎر آﻧﺰﯾﻤﯽ و ﺷﺎﺧﺺﻫﺎي آﻟﻮدﮔﯽ ﺑﺎ آب ﻣﻮرد اﺳﺘﻔﺎده در ﻣﺮاﺣﻞ ﻣﺨﺘﻠﻒ ﺗﻮﻟﯿﺪ، از ﻧﻘﻄﻪﻧﻈﺮ ﮐﯿﻔﯿﺖ آبﻣﯿﻮهﻫﺎ ﺣﺎﺋﺰ اﻫﻤﯿﺖ ﻫﺴﺘﻨﺪ. ﺑﻪ ﻋﻨﻮان ﻧﺘﯿﺠﻪﮔﯿﺮي ﮐﻠﯽ، ﺟﻬﺖ ﺗﺸﺨﯿﺺ دﻗﯿﻖ و ﺳﺮﯾﻊ ﺗﻘﻠﺒﺎت، ﻣﺤﻘﻘﺎن ﺑﺎﯾﺴﺘﯽ ﻫﻤﻮاره در راﺳﺘﺎي ﺗﻮﺳﻌﻪ و ﺑﻪروزﻧﻤﻮدن ﺗﮑﻨﯿﮏﻫﺎي ﺗﺸﺨﯿﺺ ﺗﻘﻠﺐ، ﮔﺎم ﺑﺮدارﻧﺪ.
چكيده لاتين :
Fruit juice is one of the most popular fruit products and is consumed by a wide range of individuals in societies in almost every age group. Some producers, however, perpetrate fraud in the production procedure due to economic and financial purposes. Thus, authenticity as well as quality have always been a major concern of consumers and officials in charge of setting regulations. Being aware of the frequent fraud in terms of fruit juice and being able to detect it are essential to differentiate between the unadulterated and adulterated product with more efficacy, which could be significant with regard to swift and accurate detection process and eventually the health of the consumer. This article aims to review the studies conducted on different common fraud cases in fruit juice production and methods of detecting them. Chromatographic techniques such as high-performance liquid chromatography and gas chromatography are the most common methods for determining the purity of juices. Among novel methods of detecting fruit juice fraud cases are stable isotope analysis, reverse transcription polymerase chain reaction technique, and spectroscopy techniques, namely infrared spectroscopy, visible and ultraviolet spectroscopy, nuclear magnetic resonance spectroscopy, and fluorescence emission spectroscopy. According to a vast majority of the studies, fruit juice production fraud entails cases of adding sugar, organic acids, water, foreign fruit juices, sulfite, and cloudifiers. Also noteworthy were determining fruit content, microbiological damage indicators, and other indicators related to thermal stress, enzyme treatment, and contamination by process water. As a general conclusion, in order to accurately and quickly detect of fraud cases, researchers should always take steps to develop and update fraud detection techniques.
