080227AIJN苹果汁标准.doc

General概述A reference guideline is a guideline for what is considered as an acceptable juice/puree. 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/purees, 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/puree 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 Happropriaten 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&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&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 requirementsA.绝对质量要求1. Industrially agreed upon requirements1.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 C)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 1.040oCorresponding 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 acidg/lmax. 0.4挥发性酸（以乙酸计）克/升最大0.4Ethanolg/lmax. 3.0酒精克/升最大3.0D/L Lactic acidg/1max. 0.5D/L -乳酸克/升最大0.5Patulin昭/1max. 50棒曲霉毒素微克/升最大503. Environmental requirements环境性要求Arsenic and heavy metals碑和重金属Arsenic (As) 不申(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) 瓮甲基糠醛(HMF)mg/1毫克/升max. 20最大20B・ Further criteria for evaIuation of iderrtity and authenticityB.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Titratableacidity at pH & 1 可滴定酸(pH&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/1, 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/1 之间变化。