Detecting Sugar Beet Syrups in Orange Juice by D/H and18O/16O Analysis of Sucrose

Landis W. Doner, Henry O. Ajie, Leonel da S. Sternberg, John M. Milburn, Michael J. DeNiro, Kevin B. Hicks

Research output: Contribution to journalArticlepeer-review

45 Scopus citations


Sucrose from pure orange juices and beet sugar syrups was isolated by preparative HPLC. A portion was converted to sucrose octanitrate, to remove the readily exchangeable hydroxyl hydrogens. D/H ratios were then determined on the carbon-bound hydrogen atoms by mass spectrometric stable-isotope ratio analysis. The mean D/H ratios in orange sucrose were significantly elevated compared to those in beet sucrose, the δ(D) values being -27 and -143/mil respectively. 18O/16O ratios were determined for underivatized sucrose from both soures. With a single exception, δ(18O) values were higher in orange sucrose than in beet sucrose. From these data, a discriminatory formula has been developed describing a 99.99% confidence ellipse about pure orange juices. The availability of this method to identify orange juices as pure or adulterated with beet sugar will provide a disincentive for the economic adulteration of orange juice.

Original languageEnglish (US)
Pages (from-to)610-612
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Issue number4
StatePublished - Jul 1 1987

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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