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

doi:10.1021/jf00076a041

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

Biology

Research output: Contribution to journal › Article › peer-review

45 Scopus citations

Abstract

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 language	English (US)
Pages (from-to)	610-612
Number of pages	3
Journal	Journal of Agricultural and Food Chemistry
Volume	35
Issue number	4
DOIs	https://doi.org/10.1021/jf00076a041
State	Published - Jul 1 1987

ASJC Scopus subject areas

Chemistry(all)
Agricultural and Biological Sciences(all)

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

abstract = "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.",

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AU - Doner, Landis W.

AU - Ajie, Henry O.

AU - Sternberg, Leonel da S.

AU - Milburn, John M.

AU - DeNiro, Michael J.

AU - Hicks, Kevin B.

PY - 1987/7/1

Y1 - 1987/7/1

N2 - 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.

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

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