080227 AIJN苹果汁标准.doc

General概述A reference guideline is a guideline for what is considered as an acceptable juice/pure. Parameters listed under sector A are absolute (min./max.) requirements with respect to the quality of a juice. 本指南为苹果浆/汁许可标准。A部分所列的参数是硬性要求（最小值/最大值），直接和苹果汁的质量相关。Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the standard B do not automatically mean non-authenticity, as values within the standard B do not automatically guarantee authenticity. B部分所列的参数是对评估特性、真实性及其它非绝对质量标准。B部分以外单独列出的参数并不意味着非真实性，而B部分所列的参数也并不意味着其确定性。An interpretation of the whole analytical picture by experts is necessary. 整个分析描述有必要由相关专家进行阐述。This reference guideline is based on authentic juices/pures, without permitted ingredients and/or additives, having the characteristic colour and flavour of the fruit named. 本指南基于可信的苹果浆/汁，没有附加成分和/或添加剂，有相关水果的特征颜色和风味。Apple juice/pure is obtained, by definition of the EC Directive from mature and sound fruit by mechanical processes and is treated by physical means and/or diffusion processes provided that the concentrated juice thus obtained show the same organoleptical and analytical characteristics as the product obtained by mechanical processes only. 苹果汁由欧盟定义，来源于成熟和健全的苹果通过物理性的机械和/或扩散加工生产得到，因此单纯机械加工的浓缩的果汁能够体现出原果感官和分析特征。It is understood that : 包括以下内容：- apple juice is made from fruit of Malus x domestica Borkh. 本类果汁由苹果加工得到。- apple juice can be cloudy or clear. 苹果汁可以是浑浊汁，也可以是清汁。- only the treatments and processes regulated by the Fruit Juice Directive (see annex 8.1) are permitted. 只有果汁指委会规定处理和加工程序允许被采用。- for the reconstitution of concentrated fruit juices water should have the appropriate characteristics. The definitions of appropriate is given under the specific comments on the A.I.J.N. Reference Guidelines completed by further details in annex 8.2. 由浓缩汁还原的果汁，加水量应该适量。有关“适量”的定义在A.I.J.N特殊规定中有规定。相关指标在附录8.2中有详细说明。- the use of additives is regulated by horizontal European additives directives. The details are listed in annex 8.3. 添加剂的使用水平由欧盟添加剂指委会规定的水平。细则见附录8.3.The reference guideline and the comments to be referred to for their assessment were drawn up on the basis of the results of comprehensive analyses of the industrially essential types of origins. 相关的指南和规定的评估利用了来源的工业重要类型综合分析的结果。A. Absolute quality requirements A. 绝对质量要求1. Industrially agreed upon requirements 1. 工业中一致同意的要求 DIRECT JUICE原汁Rel. density 20/20 for juice真实密度（20 ）min. 1.040最小 1.040Commentary Notes注释Although most single strength juices will show a rel. density of 1.045 or higher, it has been acknowledged that direct juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 1.040. 虽然大多数的原苹果汁表现出来的密度在1.045 或更高一些，也有数据显示有明确来源或品种的纯苹果汁可以有更低一些的密度，但可以接受的最低值为1.040。Corresponding Brix相应糖度min. 10.0PUREE/JUICE FROMCONCENTRATE浓缩汁还原的果浆/汁Rel. density 相对密度 min 1.045最小 1.045Corresponding Brix相应糖度min 11.20最小 11.202. Hygiene requirements2. 卫生要求Volatile acids as acetic acid挥发性酸 （以乙酸计）g/l克/升max. 0.4 最大 0.4Ethanol酒精g/l克/升max. 3.0 最大 3.0D/L Lactic acid D/L -乳酸g/l克/升max. 0.5最大 0.5Patulin棒曲霉毒素 g/l微克/升max. 50 最大 503. Environmental requirements环境性要求Arsenic and heavy metals砷和重金属Arsenic (As)砷 (As)mg/kg毫克/千克max. 0.1最大0.1Lead (Pb) 铅 (Pb)mg/kg毫克/千克max. 0.05最大0.05Copper (Cu) 铜 (Cu)mg/kg毫克/千克max. 5.0最大5.0Zinc (Zn)锌 (Zn)mg/kg毫克/千克max. 5.0最大5.0Iron Fe) 铁（Fe)mg/kg毫克/千克max. 5.0最大5.0In canned products higher values for iron and tin are possible but they should not exceed official limits. 对于罐头产品,该的铁含量和锡含量是可能的，但它们都不能超过官方限值。Tin (Sn) 锡 (Sn)mg/kg毫克/千克max. 1.0最大1.0Mercury (Hg)汞 (Hg)mg/kg毫克/千克max. 0.01最大0.01Cadmium (Cd) 镉(Cd)mg/kg毫克/千克max. 0.05最大0.054. Compositional requirements成分要求Hydroxymethylfurfural (HMF) 羟甲基糠醛 (HMF)mg/l毫克/升max. 20 最大 20B. Further criteria for evaluation of identity and authenticity B. 评估特性和真实性的附加标准The B-criteria are not a set of standards. If the result of any analysis falls outside the given parameters, the conclusion should not automatically be drawn that the product is questionnable. For a balanced interpretation it is necessary to consult the General Comments and the Detailed Comments. B部分标准并非一个系列标准。如果任何分析结果落在B部分标准给定的参数之外，也不意味着该产品存在问题。在商讨常规标准和细节指标时，B部分标准作为一个平衡性的阐述是有必要的。 Titratable acidity at pH 8.1可滴定酸（pH 8.1）mval毫伏35 -117Commentary Notes注释Depending on the types of apples tasting from sweet to tart, the total acidity is subject to substantial variations. It essentially depends on the content of L-malic acid. The values indicated correspond to 2.2 - 7.5 g/l, calculated as anhydrous citric acid pH 8.1. Due to specific countries of origin lower values are possible. 受苹果酸甜口味类型的影响，果汁的总酸也随之变化。总酸含量高低很大程度上取决于L-苹果酸的含量。有数据显示总酸在2.2-7.5 g/l之间变化，以滴定到pH8.1时无水柠檬酸的当量计算。由于苹果来源国家不同，总酸低一些也是可以的。Citric acid柠檬酸g/l克/升50-150In general the citric acid value lis between 50 and 100 mg/l. It does not exceed 150 mg/l. Higher values indicate the addition of citric acid or other fruit juices. In exceptional cases the value may be below the lower value of the range.苹果汁中柠檬酸的含量在50到100 g/l，不会超过150 mg/l。柠檬酸含量高有可能是添加了柠檬酸或是其它果汁引起的。也有例外，果汁中柠檬酸的含量低于规定范围的下限值。L-malic acid L-苹果酸g/l克/升Min 3.0最小 3.0In the case of juices from extremely sweet apples or from stored fruit, the value can be below the minimum value.如果是由高糖苹果生产的苹果汁，L-苹果酸的含量可以低于最小值。Fumaric acid富马酸mg/l毫克/升Max. 5.0最大 5.0Higher values refer either to an addition of exogenous L-malic acid or to specific microbial contaminations during processing. In the last case values over 10 mg/l should be evaluated as a deviation of good manufacturing practice. To confirm the microbial origin of fumaric acid it is necessary to check other relevant parameters like other organic acids, volatile acids, lactic acid, ethanol and patulin.高的富马酸含量可能是添加了外源性L-苹果酸引起的，也可能是加工过程中特定微生物污染引起的。最近，富马酸含量超过10 mg/l的果汁被认为是生产中违背了良好操作规范。为了鉴定产生富马酸产生菌，需要检查相关参数，比如其它的有机酸，挥发性酸，乳酸，酒精和棒曲霉毒素等等。D-malic acidD-苹果酸mg/l毫克/升n.p.不出现D-malic acid is not present in the fruit. Small amounts measured can be due to analytical methodology.水果中通常不含D-苹果酸。痕量的测值可以认为是分析方法误差引起的。 Ash灰分g/l克/升1.9-3.5The proportion of the individual minerals included in the ash vary within relatively narrow ranges. The mineral content correlates with the sugar-free extracts and amounts to about 10 % of this value. In general, the values are about 2.5 g/l. If the ash content is below the value of 1.9 g/l, it can be due to specific origins,dilution by water is suspected or a dilution of concentrates beyond the authorised amount. Treatment with suitable clarification materials does not in practice change the mineral composition.果汁灰分中各种矿物盐的含量在非常窄的范围内变化。矿物盐的含量和果汁中非糖浸出物含量相关，总量大约是非糖浸出物的10%。一般来说，灰分的含量大约在2.5 g/l.如果灰分的含量低于1.9 g/l, 可能是原料种类引起的，也可怀疑加水稀释过，还有可能是浓缩汁超过了真实的稀释倍数。采用合适的澄清材料并不改变果汁矿物盐的成分。Sodium（Na）钠离子（Na）mg/l毫克/升max.30 最大 30In the case of properly produced juices, the sodium content is as a rule under 20 mg/l. In the case of values over 30 mg/l, the origin of the raw materials or the technology should be investigated. Values of over 30 mg/l in rare cases are known from cultivation near the sea.在适当加工的情况下，苹果汁中钠离子含量不会超20 mg/l的尺度。如果果汁中钠离子的含量超过30 mg/l, 就有必要对原料果的来源或者加工技术进行调查。偶尔有靠海的地方种植的苹果加工的果汁钠离子的含量会超过30 mg/l。 Potassium（K）钾离子（K）mg/l毫克/升900-1500The potassium content varies within narrow limits and on average amounts to 48 % of the ash.钾离子的含量在很窄的界限内变动，平均占到灰分含量的48。Magnesium (Mg)镁（Mg）mg/l毫克/升40-75In general, the magnesium content is about 50 mg/l and the spread relatively small. The minimum value indicated is not quite attained in the case of raw juices from sweet apples more often. Due to specific origins e.g. China and Washington State values down to 15 mg/l are observed. Values over 70 mg/l hardly ever occur. In connection with other criteria, low magnesium contents indicate dilution. 一般来说，镁离子的含量大约50 mg/l，且变化很小。有甜型的苹果加工的果汁镁离子含量常常低一些。不同的产区，如中国和华盛顿州生产的苹果汁中镁离子会低至15 mg/l。镁离子含量不会超过70 mg/l。参照其它相关条款，低镁离子含量意味着果汁稀释过。Calcium（Ca）钙离子（Ca）mg/l毫克/升30-120The calcium content seldom exceeds 80 mg/l. Due to specific origins e.g. China and Washington State values below the minimum are possible.苹果汁中钙离子的含量很少超过80 mg/l. 不同的产区，如中国和华盛顿州生产的苹果汁中钙离子含量低于下限是允许的。Total phosphorus（P）总磷（P）mg/l毫克/升40-75In general, the values are about 70 mg/l. A high phosphorus content in relation to the ash points to the addition of phosphates, lower values indicate dilution or specific origin e.g. China. 一般来说，苹果汁中总磷的含量在70 mg/l。高的总磷含量和磷酸盐的添加有关。低的总磷含量果汁经过稀释或是来源于特殊的产地（如中国）。Nitrate（NO3）硝酸根（NO3）mg/l毫克/升max.5最大 5Apples contain practically no nitrate; also in the case of properly produced apple juice no absorption of nitrate takes place, for which reason a nitrate content under 5 mg/l is to be expected in apple juices.苹果中几乎不含有硝酸根，合理的加工工艺也不会使苹果汁中硝酸根含量升高，因此，预期苹果汁中硝酸根的含量低于5 mg/kg。Sulphate（SO4）硫酸根（SO4）mg/l毫克/升max.150最大 150Higher sulphate concentrations indicate, amongst other things, unauthorised sulphur dioxide treatment or the use of unsuitable water for reconstitution of the concentrate.果汁中过高的硫酸根离子显示果汁中含有其他物质，回兑时二氧化硫处理不当或者浓缩汁还原用水不符和规定。Formol number ml 0.1 mol NaOH/100甲醛数（100ml果汁用0.1mol氢氧化钠滴定消耗的氢氧化钠的体积）ml毫升3-10Juices from sweet apples may not even reach the minimum value indicated. Fining agents containing protein do not change the formol number in practice.数据显示甜型的苹果加工的苹果汁甲醛数甚至有可能连最低值都达不到。含蛋白的澄清计不会改变果汁中甲醛数。Glucose葡萄糖g/l克/升15-35In apples, glucose, fructose and sucrose are the main types of sugar. The minimum values indicated for glucose and fructose are not achieved in practice. The proportion of fructose is about 2 to 3 times as great as the glucose content.葡萄糖、果糖和蔗糖是苹果中的主要糖类。在实际中，葡萄糖和果糖不会低于最低值。果糖的含量大约是葡萄糖含量的2-3倍。The glucose: fructose ratio may, in exceptional cases, be slightly lower than 0.30. It is also possible that sweet apples from China can exceed 0.5. In other cases values in excess of 0.50 indicate, in association with further indices, sweetening with glucose-rich types of sugar.在一些例外中，葡萄糖和果糖的比例会略低于0.30。来自中国的甜苹果葡萄糖和果糖的比例也有可能超过0.5。进一步的指标显示，葡萄糖和果糖的比例超过0.5的情况可能是用富含葡萄糖的糖类调糖导致的。Fructose果糖g/l克/升45-85Glucose:fructose葡萄糖比果糖0.3-0.5Sucrose蔗糖g/l克/升5-30The sucrose content depends on the maturity and may constitute a third of the total quantity of sugar, but is usually less. 蔗糖的含量取决于苹果的成熟度，它也是糖类中的第三大组成成分，但通常含量很少。Sugar-free extract非糖浸出物g/l克/升18-29Sugar-free extract means the total non-sugars dissolved in the juice. It is essentially characterised by the content of fruit acids, minerals and D-sorbitol. The average value is about 22. If the acid and D-sorbitol content is extremely low, especially in the case of juices made from apples with low acidity, the minimum value may not be attained. Authorised processing measures have practically no influence on the sugar-free extract .非糖浸出物即果汁中溶解的非糖物质的总量。它是水果中酸类、矿物盐和D山梨糖醇含量的重要标志，在苹果汁中非糖浸出物凭据含量为22 g/l。如果酸和D山梨糖醇的含量非常低，尤其是由低酸苹果加工的苹果汁，就有可能连最低值都达不到。合理的加工对果汁中非糖浸出物的含量没有影响。Sorbitol山梨醇g/l克/升2.5-7Apple juices always contain D-sorbitol. The content, although small, fluctuates within a relatively wide range. The average content is about 4 g/l. Juices from sweet apples tend to have lower values, although only in exceptional cases fall slightly below the minimum. In acidic juices rich in extract, the maximum value may be exceeded. However values higher than 7 can also be found in Chinese apple juices. In all other cases, the juice should be checked for the addition of pear. 苹果汁中通常含有D-山梨醇，但量非常小，且在较大的范围内波动。果汁中山梨醇的平均含量大约为4 g/l。由甜苹果加工的果汁山梨醇的含量倾向于更低一些，只有少数果汁中的山梨醇含量略低于最小值。高酸果汁中山梨醇的含量会超过最大值。但中国的苹果汁山梨醇会超过7 g/l。在这些情况之外的山梨醇超标就需要检查是否掺杂了梨汁。Amino acids氨基酸mg/l毫克/升mmol/l毫摩尔/升The assessment of apple juices on the basis of the amino acids spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of apple and also the different crop years. It is also dependent on the processing technology. In spite of these limitations, it seems a characteristic of apple juice that the asparagine content is distinctly in excess of that of any other amino acid and the sum of asparagine andaspartic acid as a rule amounts to 80 % of the total free amino acids. Only in exceptional cases is this value slightly lower. Nevertheless, the amino acid analysis allows protein hydrolysate and foreign juice additives to be recognised. 根据氨基酸色谱对苹果汁进行基本评估有一定局限性，因为苹果汁中大多数氨基酸含量较低，随着苹果种类和年份的不同，各种游离氨基酸的含量范围变化很大，而且还会受到加工工艺的影响。除开这些限值，苹果汁中氨基酸的含量有一个明显特征，就是天冬酰胺酸的含量超过其它任何一种氨基酸的含量。天冬酰胺酸和天冬氨酸的总含量占到整个氨基酸含量的80，只有在特殊情况下会略低于80。氨基酸分析可以用于识别蛋白质水解产物和其它果汁掺杂。Aspartic acid天冬氨酸30-3000.23-2.26Threonine苏氨酸1-200.01-0.17Serine丝氨酸5-600.05-0.57Asparagine天门冬酰胺100-15000.76-11.36Glutamic acid谷氨酸10-2000.07-1.36Glutamine谷氨酰胺max. 25最大值 25max. 0.17最大 0.17Proline脯氨酸max. 20最大值 20max. 0.17最大值 0.17Glycine甘氨酸max. 10最大值 10max.0.13最大值 0.13Alanine丙氨酸1-500.01-0.56Valine缬氨酸max. 40最大值 40max. 0.34最大值 0.34Methionine蛋氨酸max. 30最大值 30max. 0.2最大值 0.2Iso-leucine异亮氨酸max.10最大值 10max. 0.08最大值 0.08Leucine亮氨酸max.10最大值 10max. 0.08最大值 0.08Tyrosine酪氨酸max.10最大值 10max. 0.06最大值 0.06Phenylalanine苯丙氨酸max.15最大值 15max.0.09最大值 0.09-Aminobutyric acid-氨基丁酸1-300.01-0.29Ornithine鸟氨酸max.1最大值 1max.0.01最大值 0.01Lysine赖氨酸max.10最大值 10max.0.07最大值 0.07Histidine组氨酸max.10最大值 10max.0.06最大值 0.06Arginine精氨酸max.10最大值 10max.0.06最大值 0.06Aspartic acid + asparagines天冬氨酸+天冬酰胺酸Min. 80 % of total free amino acids (The total free amino acids is the sum of aspartic acid, serine, asparagine, glutamic acid, alanine and y-amin