抄録
Buffering capacity, acidity and sugar content of ten commerical apple juice drinks and five kinds of laboratory-made apple juices were determined. Determinations of pH, Brix and color clifferrence of these juices were also carried out.
The buffering capacity of the samples was shown to he influenced by the concentration of the fresh apple juice added into the samples.
It was found that there were some difference among the acidity and pH of the samples. The reducing-sugar and sucrose contents of the samples ranged from 7.34% to 11.30% and from 0.28% to 2.78%, respectively.
The ratio (R/S) of reducing-sugar content to sucrose content was calculated.
The range of (R/S) for the laboratory-made juices and commercial juice drinks were 1.8 to 3.8and 2.6 to 40.4 respectively.
It seems that the values of the samples having higher authentic juice content were generaly smallar than the samples having lower authentic juice content.
There was no significant difference among the color difference of the samples.
