Phlorin (3,5-dihydroxyphenyl-β-d-glucopyranoside) has been discussed for a long time to be useful for the authentication of Citrus juices as marker for fraudulent processing techniques. In this study, quantitative ¹H-NMR spectroscopy was used to obtain extensive data on phlorin levels in 3866 authentic Citrus juice and juice concentrate samples as well as in 159 peel extracts and whole-processed fruits as obtained from worldwide manufacturers. First, significant species-related differences were found between the phlorin levels in orange, blood orange, lemon, mandarin, as well as red and white grapefruit products. Furthermore, the used juice extraction machinery types were associated with significantly different phlorin intakes. For instance, juices of orange and blood orange made with reamer-type extractors were generally characterized by lower phlorin levels (15 ± 5 and 16 ± 8 mg/L, resp.) than those produced with squeezer-type extractors (21 ± 10 and 38 ± 15 mg/L, resp.). Part of the presented data has been used earlier to support establishing maximum levels of phlorin in the Reference Guidelines of the AIJN Code of Practice for the aforementioned Citrus fruit juices.

长期以来，人们一直在讨论膦（3,5-二羟基苯基-β- d-吡喃葡萄糖苷）对鉴定柑橘汁作为欺诈性加工技术的标志物的有用性。在这项研究中，使用定量¹ H-NMR光谱法获得了3866个真实柑橘中Phlorin水平的大量数据果汁和浓缩果汁样品以及从全球制造商处获得的159种果皮提取物和全加工水果。首先，发现橙，血橙，柠檬，普通话以及红色和白色葡萄柚产品中的氯霉素含量之间存在明显的物种相关差异。此外，所使用的榨汁机类型与phlorin摄入量明显不同有关。例如，用绞刀型提取器制得的橙汁和血橙汁的特征在于，其磷酰化水平（分别为15±5和16±8 mg / L）低于用挤压式提取器制得的橙汁（21±10和38±15毫克/升，分别）。前面提到的部分数据已被用来支持在AIJN行为准则的参考指南中建立最大浓度的氯霉素。柑橘类果汁。