TCVN 7946-2008

TIU CHUN QUC GIA
TCVN 7946 : 2008

NC QU V NECTAR
Fruit juices and nectars
Li ni u
TCVN 7946:2008 thay th TCVN 1549:1994, TCVN 1682:1994,
TCVN 4041:1985; TCVN 4042:1985 v TCVN 4043:1985;
TCVN 7946:2008 hon ton tng ng vi CODEX STAN 247-2005;
TCVN 7946:2008 do Ban k thut tiu chun quc gia TCVN/TC/F10 Rau qu v sn phm rau
qu bin son, Tng cc Tiu chun o lng Cht lng ngh, B Khoa hc v Cng ngh
cng b.
NC QU V NECTAR
Fruit juices and nectars
1. Phm vi p dng
Tiu chun ny p dng cho tt c cc sn phm c m t trong 2.1 di y.
2. M t
2.1. nh ngha sn phm
2.1.1. Nc qu (fruit juices)
Nc qu l dch lng cha b ln men nhng c th ln men thu c t phn n c ca
qu, cn lnh ln, c chn thch hp v qu ti hay qu c bo qun trong iu kin thch
hp k c phng php x l b mt sau thu hoch c p dng theo cc iu khon thch
hp hin hnh.
Mt vi loi nc qu c th c x l cng vi ht, ht v v, nhng phn ln khng c trong
nc qu, ch cho php c mt lng nh khi khng th loi b bng thc hnh sn xut tt
(GMP).
Nc qu x l thch hp, cn c duy tr tnh cht vt l, ha hc, cm quan v cc c
tnh dinh dng ca nc qu t nhin. Nc qu c th c hay trong v c th khi phc li 1
cc cht thm v thnh phn hng d bay hi t cng mt loi qu bng cc bin php vt l
ph hp. C th c b sung tht qu v t bo2 t cng mt loi qu bng nhng bin php
vt l thch hp.
Nc qu c th thu c t mt loi qu. Nc qu hn hp l loi thu c bng cch trn
ln hai hoc nhiu loi nc qu hoc nc qu v puree t cc loi qu khc nhau.
Nc qu thu c theo cch sau:
2.1.1.1. Nc qu thu c trc tip bng phng php chit bng bin php vt l.
2.1.1.2. Nc qu thu c t vic hon nguyn nc qu c c nh m t trong 2.1.2 cng
vi nc p ng cc tiu ch nu trong 3.1.1 (c).
2.1.2. Nc qu c c
1
Cho php b sung hng thm v mi v khi phc li ca cc thnh phn ny ln n mc

chun t cng mt loi qu.
2
i vi cam qut, tht qu hoc t bo l cc tp nc qu cha bn trong v qu.
Nc qu c c l sn phm ph hp vi thut ng nu trong 2.1.1, loi b mt lng nc

va bng bin php vt l lm tng Brix n gi tr t nht l 50 % cao hn gi tr Brix
c thit lp i vi nc qu hon nguyn t cng mt loi qu, nh trong Ph lc. Trong qu
trnh sn xut nc qu c c, s dng bin php thch hp v c th kt hp ng thi vi
khuch tn t bo hoc tht qu bng nc min l cc cht rn ca qu c th chit c bng
nc c cho vo nc qu ban u trc khi tin hnh c c.
Nc qu c c c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t
cng mt loi qu, bng cc bin php vt l thch hp. C th c b sung tht qu v t bo 2
t cng mt loi qu bng bin php vt l thch hp.
2.1.3. Nc qu trch ly
Nc qu trch ly sn phm thu c bng khuch tn cc thnh phn sau y vi nc:
- ton b tht qu c nc nhng khng th tch trc tip bng bin php vt l, hoc
- ton b qu kh nc.
Cc sn phm c th c c c v hon nguyn.
Hm lng cht rn ca thnh phm cn p ng c b Brix ti thiu i vi nc qu hon
nguyn c qui nh trong Ph lc.
2.1.4. Puree qu s dng trong sn xut nc qu v nectar
Puree qu trong sn xut nc qu v nectar l sn phm cha b ln men nhng c th ln
men thu c bng bin php thch hp, v d bng cch nghin, xay, lc phn c th n c
ca qu hay phn v qu m cha p nc. Qu phi lnh ln, c chn thch hp v ti
hoc c bo qun bng cc bin php vt l hoc p dng cch x l theo cc iu khon
thch hp hin hnh.
Puree qu c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng
mt loi qu v tt c phi c thu li bng cc bin php vt l thch hp. C th b sung tht
qu v t bo2 t cng mt loi qu bng bin php vt l thch hp.
2.1.5. Puree qu c c s dng trong sn xut nc qu v nectar
Puree qu c c c s dng trong sn xut nc qu v nectar thu c bng bin php vt
l loi b mt lng nc va t puree qu lm tng Brix ti gi tr t nht l 50 %
cao hn gi tr Brix c thit lp i vi nc qu hon nguyn t cng mt loi qu, nh
ch dn trong Ph lc.
Puree qu c c c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t
cng mt loi qu v tt c phi c thu li bng cc bin php vt l thch hp.
2.1.6. Nectar qu
Nectar qu cha b ln men nhng c th ln men bng cch thm nc, c b sung hoc
khng b sung ng nh quy nh trong 3.1.2 (a), mt ong v/hoc xir nh c quy nh
trong 3.1.2(b), v/hoc cht ph gia to ngt c lit k trong Tiu chun chung v ph gia
thc phm (GSFA) c quy nh trong 2.1.1, 2.1.2, 2.1.3, 2.1.4, v 2.1.5 hay hn hp ca
chng. Tt c cc cht thm, thnh phn hng d bay hi, tht qu v t bo 2 phi c khi
phc li cho cng mt loi qu v c thu li bng cc bin php vt l thch hp b sung.
Ngoi ra, sn phm phi p ng cc yu cu qui nh i vi nectar qu nu trong Ph lc.
Nectar qu hn hp thu c t hai hay nhiu loi qu khc nhau.
2.2. Loi
Tn sn phm nc qu, puree qu v nectar qu c ly theo tn khoa hc ca cc loi qu
c s dng, c ch ra trong Ph lc.
i vi cc loi qu khng c trong Ph lc, th s dng tn khoa hc ng hoc tn thng
thng.
3. Thnh phn c bn v cc yu t cht lng

3.1. Thnh phn
3.1.1. Thnh phn c bn
(a) i vi nc qu c p trc tip, th Brix phi chnh l Brix thu c t qu p v
hm lng cht rn ha tan ca tng loi qu khng b thay i, tr khi c pha trn vi nc
qu ca cng mt loi qu.
(b) Vic ch bin nc qu m cn hon nguyn t nc qu c c th phi theo Brix ti
thiu c thit lp trong Ph lc, khng k cc cht rn ca cc thnh phn v cc cht ph
gia b sung. Nu trong Bng khng qui nh Brix, th Brix ti thiu phi c tnh da vo
hm lng cht rn ha tan ca tng loi nc qu c dng ch bin nc qu c c.
(c) i vi nc qu hon nguyn v nectar, khi hon nguyn cn s dng nc ung mc ti
thiu, p ng c phin bn mi nht ca Hng dn v cht lng nc ung ca T chc
Y t th gii (Tp 1 v Tp 2).
3.1.2. Thnh phn cho php khc
Ngoi tr nhng quy nh khc, cn phi ghi nhn nhng thnh phn sau y:
(a) ng c m nh hn 2% nh m t trong TCVN 7968:2008 (CODEX STAN 212-1999)
ng: sucroza3, dextroza khan, glucoza4, fructoza, c th b sung vo tt c nhng sn phm
c nu trong 2.1 (vic b sung cc thnh phn c lit k trong 3.1.2(a) v 3.1.2(b) ch p
dng cho cc sn phm bn cho ngi tiu dng hay cho mc ch cung cp thc phm).
(b) Xir [nh m t trong TCVN 7968:2008 (CODEX STAN 212-1999)], sacroza dng lng, dung
dch ng chuyn ha, xir ng chuyn ha, xir fructoza, ng ma dng lng, isoglucoza
v xir c hm lng fructoza cao c th c b sung vo ch i vi nc qu pha li c
m t trong 2.1.1.2, nc qu c c c m t trong 2.1.2, puree qu c c c m t
trong 2.1.5, v nectar qu nh m t trong 2.1.6. Mt ong v/hoc ng c ngun gc t qu
c th ch c b sung vo nectar qu trong 2.1.6.
(c) Ty thuc vo lut ca nc nhp khu, nc qu chanh (Citrus limon (L.) Burm. f. Citrus
limonum Rissa) hay nc qu chanh (Citrus aurantifolia (Christm.) hoc c hai, c th b sung
vo nc qu tng ng n 3 g/l axit xitric khan vi mc ch axit ha gim ngt nc
qu nh m t trong 2.1.1, 2.1.2, 2.1.3, 2.1.4 v 2.1.5. Nc chanh Citrus limon (L.) Burm. f.
Citrus limonum Rissa hoc nc chanh Citrus aurantifolia (Christm.), hay c hai, c th c b
sung vo nectar qu tng ng n 5 g/l axit xitric khan nh m t trong 2.1.6.
(d) Khng c b sung c hai loi ng (m t trong (a) v (b) v cc cht axit ha (c lit
k trong GSFA) cho cng mt loi nc qu.
(e) Ty thuc vo qui nh ca nc nhp khu, nc qu qut (Citrus reticulata) v/hoc ca
ging lai vi reticulata c th b sung vo nc cam p vi mt lng khng qu 10% cht rn
ha tan ca reticulata vo cht rn ha tan tng s ca nc cam.
(f) Mui, gia v v rau thm (v cc cht chit t nhin ca chng) c th c b sung vo
nc qu c chua.
(g) C th b sung cc thnh phn dinh dng c bn (v d vitamin, khong cht) v cc sn
phm trong 2.1. Vic b sung nh vy phi ph hp vi cc qui nh thch hp hin hnh thit
lp cho mc ch ny.
3.2. Cc yu t cht lng
Nc qu v nectar qu phi c mu sc, hng thm v mi v c trng tng loi qu.
3
Thut ng ng trng v ng ct trong TCVN 7968:2008 (CODEX STAN 212-1999)

ng.
4
Thut ng dextroza khan trong TCVN 7968:2008 (CODEX STAN 212-1999) ng.
Qu khng c gi nhiu nc do qu trnh ra, hp hay cc thao tc chun b khc m khng

th trnh khi v l do cng ngh.
3.3. Tnh xc thc (authenticity)
Tnh xc thc l vic duy tr tnh cht vt l, ha hc, cm quan v tnh dinh dng ca qu nh
trong t nhin.
3.4. Xc minh thnh phn, cht lng v tnh xc thc
Nc qu v nectar phi c kim tra v tnh xc thc, thnh phn v cht lng khi s dng
v khi c yu cu. Phng php phn tch theo iu 9 Phng php phn tch v ly mu.
Vic xc minh tnh xc thc/cht lng ca mu c th c nh gi bng cch so snh d
liu ca mu, s dng nhng phng php thch hp c nu trong tiu chun ny, vi sn
phm ca cng loi qu v t cng mt vng, k c nhng bin i t nhin, thay i theo thi
v v nhng bin i xut hin trong qu trnh ch bin.
4. Ph gia thc phm
Ph gia thc phm c lit k trong Bng 1 v Bng 2 ca Tiu chun chung v Ph gia thc
phm trong Cc nhm thc phm 14.1.2.1 (Nc qu), 14.1.2.3 (Nc qu c c), 14.1.3.1
(Nectar qu) v 14.1.3.3 (Nectar qu c c) c th c s dng trong cc loi thc phm
thuc i tng ca tiu chun ny.
5. Cht h tr ch bin - Mc ti a s dng theo thc hnh sn xut tt
Chc nng
Cht chng to bt
Tn cht
Polydimetylsiloxan5
Lp t st hp ph (cht lm trng, t t nhin hoc hot ha)
Cht lm trong
Resin hp ph
Cht ph tr lc
Cacbon hot ha (ch ly t thc vt)
Cht keo t
Bentonit
Canxi hydroxit6
Xenluloza
Chitosan
Keo silic dioxit
t diatomit (t cha to ct)
Gielatin (t collagen ca da)
Resin trao i ion (cation v anion)
Keo bong bng c7
Cao lanh
trn chu
Polyvinylpolypyrolidon
Kali caseinat7
10 mg/l l gii hn d lng ti a ca hp cht c php c trong sn phm cui cng.

Ch c trong nc nho p.
7
S dng cht ph tr ch bin cn tnh n kh nng gy d ng. Nu a cc cht ph tr ch
bin vo thnh phm, th vic cng b thnh phn theo 4.2.1.4 v 4.2.4 ca Tiu chun chung v
ghi nhn v bao gi thc phm.
6
Kali tartrat6
Canxi cacbonat6 kt ta
V tru
Silicasol
Natri caseinat7
Lu hunh dioxit6,8
Pectinaza (dng ph v Pectin),
Proteinaza (dng ph v Protein),
Ch phm enzym9
Amylaza (dng ph v tinh bt), v

Xenlulaza (c gii hn s dng d dng ph v mng t bo)
Khi dng lm kn
10
Nit
Cacbon dioxit
6. Cht nhim bn
6.1. D lng thuc bo v thc vt
Sn phm l i tng ca tiu chun ny phi tun th cc gii hn d lng ti a thuc bo
v thc vt do y ban Codex qui nh i vi sn phm ny.
6.2. Cc cht nhim bn khc
Sn phm l i tng ca tiu chun ny phi tun th cc mc ti a i vi cc cht nhim
bn do y ban Codex qui nh i vi sn phm ny.
7. V sinh
7.1. Khuyn ngh cc sn phm l i tng ca tiu chun ny phi c ch bin v x l
theo TCVN 5603:2008 (CAC/RCP 1-1969, REV.4-2003) Quy phm thc hnh v nhng nguyn
tc chung i vi v sinh thc phm v cc tiu chun lin quan nh cc Quy phm v thc
hnh v sinh v cc Quy phm thc hnh khc.
7.2. Sn phm phi tun th cc tiu ch v vi sinh vt c thit lp theo CAC/GL 21-1997
Principles for the establishment and application of microbiological criteria for foods (Nguyn tc
thit lp v p dng cc tiu ch v vi sinh vt trong thc phm).
8. Ghi nhn
Ngoi vic ghi nhn theo TCVN 7087:2008 (CODEX STAN 1-2005) Ghi nhn thc phm bao gi
sn, cn p dng cc quy nh sau y:
8.1. Bao b dng cho thnh phm
8.1.1. Tn sn phm
Tn ca sn phm phi l tn ca qu c s dng nh m t trong 2.2. Tn qu phi c
ghi vo phn tn sn phm trng c cp di mc ny. Cc tn ny ch c th c s
dng nu sn phm ph hp vi vic m t trong 2.1 hoc ph hp vi cc mc khc ca tiu
chun ny.
8
10 mg/l (tnh theo d lng SO2).

Ch phm enzym c th c s dng nh nhng cht ph tr ch bin vi iu kin l nhng
ch phm ny khng ha lng hon ton v khng thc s nh hng n hm lng xenluloza
ca qu ch bin.
10
Cng c th c s dng, v d bo qun.
9
8.1.1.1. Nc qu c nu trong 2.1.1

Tn ca sn phm l nc hay nc qu (ch trng l tn ca loi qu)
8.1.1.2. Nc qu c c c nu trong 2.1.2
Tn ca sn phm l nc c c hay sn phm c c t qu (ch trng l tn ca
loi qu)
8.1.1.3. Nc qu trch ly c nu trong 2.1.3
Tn ca sn phm l nc trch ly hay nc trch ly t qu (ch trng l tn ca loi
qu)
8.1.1.4. Puree qu c nu trong 2.1.4
Tn ca sn phm l puree hoc puree ca (ch trng l tn ca loi qu)
8.1.1.5. Puree qu c c c nu trong 2.1.5
Tn ca sn phm l puree c c hoc puree c c t (ch trng l tn ca loi
qu)
8.1.1.6. Nectar qu c nu trong 2.1.6
Tn ca sn phm l nectar hoc nectar ca (ch trng l tn ca loi qu)
8.1.1.7. Trong trng hp nhng sn phm nc qu (c m t trong 2.1), c ch bin t
hai hay nhiu loi qu th tn sn phm s bao gm tn ca hn hp cc loi nc qu theo t l
khi lng (tnh theo khi lng) hoc cm t nc qu hn hp, hn hp nc qu, Nc
qu pha trn hoc cc cm t tng t khc.
8.1.1.8. i vi nc qu, nectar qu v nc qu/nectar hn hp, nu sn phm cha hoc
c ch bin t nc qu c c v nc hoc c ch bin t nc qu c c v c
biu th trc tip l nc qu hoc nectar, th cm t t dch c c hay c hon nguyn
phi c gn lin vi tn sn phm, hoc ng gn tn sn phm, d nhn thy v chiu cao
ch khng c thp hn 1/2 chiu cao ca ch ghi tn ca nc qu.
8.1.2. Yu cu b sung
p dng cc iu khon c th b sung sau y:
8.1.2.1. i vi nc qu, nectar qu, puree qu v nc qu/nectar/puree hn hp, nu sn
phm ny c ch bin bng bin php vt l tch nc ra khi dch qu vi mt lng
tng Brix n gi tr ti thiu phi ln hn 50% gi tr Brix thit lp i vi nc qu
hon nguyn t cng mt loi qu, nh trong bng ca Ph lc, th phi c ghi trn nhn l
c c.
8.1.2.2. i vi cc sn phm trong 2.1.1 n 2.1.5, khi b sung mt hoc nhiu cc thnh phn
ng hoc xir ty chn nh m t trong 3.1.2(a) v (b), th tn sn phm s bao gm tn
gi c b sung ng ng sau tn ca nc qu hay nc qu hn hp. Khi s dng cht
to ngt thay th cho ng trong nectar qu v nectar qu hn hp, th phi cng b c cht
to ngt, c gn lin vi tn sn phm, hoc ng gn vi tn sn phm.
8.1.2.3. Khi nc qu c c, puree qu c c, nectar qu c c hoc hn hp c c ca
nc qu/nectar/puree c hon nguyn trc khi c s dng lm nc qu, puree qu,
nectar qu hoc hn hp ca nc qu/nectar/puree, th vic ghi nhn phi a ra nhng ch
dn thch hp i vi vic hon nguyn theo th tch/th tch nc n gi tr Brix nu trong Ph
lc i vi nc qu hon nguyn.
8.1.2.4. Tn ging c th c s dng cng vi tn thng gi ca qu trnh gy hiu
nhm.
8.1.2.5. Nectar qu v nectar qu hn hp phi c ghi nhn r rng vi cng b hm lng
nc qu %, trong khong trng c ghi phn trm ca puree v/hoc nc qu tnh
theo th tch. Cm t hm lng nc qu % s c ghi bn cnh tn ca sn phm vi

nhng k t c th nhn thy c r rng, chiu cao ca ch khng c ln hn 1/2 chiu
cao ch vit tn ca nc qu.
8.1.2.6. Cng b thnh phn axit ascorbic nu s dng n nh l cht chng xy ha, nu
khng s dng vi mc ch th ghi c b sung Vitamin C.
8.1.2.7. Vic cng b cc thnh phn dinh dng c bn c b sung phi theo CAC/GL 11979 General guidelines on claims (Hng dn chung v cng b), TCVN 7088:2008 (CAC/GL
2-2003) Hng dn ghi nhn dinh dng v CAC/GL 26-1997 Guidelines for use of nutrition
claims (Hng dn s dng cng b sinh dng).
i vi nectar qu, cht to ngt c b sung vo thay th cho ton b hoc mt phn
ng b sung hay nhng ng khc hoc xir, k c mt ong v/hoc ng c ngun gc
t qu nh lit k trong 3.1.2 (a) v (b), th cng b mi hm lng dinh dng lin quan n
vic gim lng ng ph hp vi CAC/GL 1-1979 General guidelines on claims (Hng dn
chung v cng b), CAC/GL 23-1997 Guidelines for use of nutrition claims (Hng dn chung v
s dng cng b dinh dng) v TCVN 7088:2008 (CAC/GL 2-2003) Hng dn ghi nhn dinh
dng.
8.1.2.8. Vic trnh by hnh nh qu trn nhn khng c gy hiu nhm cho ngi tiu dng.
8.1.2.9. Khi sn phm b sung cacbon dioxit th thut ng bo ha kh cacbonic hay c gas
c ghi trn nhn gn vi tn sn phm.
8.1.2.10. Khi nc c chua cha gia v v/hoc rau thm theo 3.1.2(f), th thut ng c gia v
v/hoc tn thng thng ca rau thm phi c ghi trn nhn gn vi tn ca nc qu.
8.1.2.11. Tht qu v t bo c b sung vo nc qu thng c gi li trong nc qu th
phi c cng b trong danh mc cc thnh phn. Cht thm, thnh phn hng d bay hi,
tht qu v t bo c b sung vo nectar thng c gi li trong nc qu th phi c
cng b trong danh mc cc thnh phn.
8.2. Ghi nhn bao b khng dng bn l
Thng tin i vi bao b khng dng bn l phi c ghi ngay trn bao gi hoc trong ti liu
km theo, tr khi tn ca sn phm, vic nhn bit l hng, khi lng tnh, tn v a ch nh
sn xut, bao gi, phn phi hoc nh nhp khu, cng nh hng dn bo qun c ghi
trn bao gi. Ngoi tr i vi tu ch hng th thng tin c th c ghi trong cc ti liu gi
km theo.
Tuy nhin, s nhn bit l hng, tn v a ch ca nh sn xut, bao gi, phn phi hoc nhp
khu c th c thay th bng du hiu nhn bit, vi iu kin l d nhn bit v c ti liu
km theo.
9. Phng php phn tch v ly mu
iu
Axit axetic
Phng php
EN 12632
Nguyn tc
Loi
Xc nh bng enzym
II
IFU Phng php s 52

(1996)
Xc nh bng enzym
II
IFU Phng php s 71

(1998)
Sc k lng hiu nng

cao (HPLC)
(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 66

xc thc)11
(1996)
Ru (etanol)
(3.2 Tiu ch cht lng v 3.3 Tnh
xc thc)11
Anthoxyanin
xc thc)11
11
Xem 3.4-Xc minh thnh phn cu to, cht lng v tnh xc thc.
Axit L-Ascorbic
IFU Phng php s 17a

(1995)
Sc k lng hiu nng

cao (HPLC)
II
Axit L-Ascrobic
AOAC 967.21
III
(iu 4 Ph gia)
IFU Phng php s 17
Phng php nhum

indophenol
Php o ph hunh
quang
IV
(iu 4 Ph gia)
TCVN 6427-1:1998 (ISO

6557-1:1986)
Tro ca cc sn phm qu
AOAC 940.26
Phng php khi

lng
AOAC 995.17
Cng hng t tnh ht

nhn
II
AOAC 994.11
Sc k lng hiu nng

cao (HPLC)
III
TCVN 6428:2007 (ISO

5518:2007)
Php o ph
III
Sc k lng hiu nng

cao (HPLC)
II
T l C /C ca etanol t nc
qu
Phng php ph khi

ng v n nh
II
Cacbon dioxit
Phng php chun

(chun ngc sau
khi kt ta)
IV
(iu 4 Ph gia)
TCVN 6427-2:1998 (ISO

6557-2:1984)
Axit L-Ascorbic
(3.2 Tiu ch cht lng v 3.3 Tnh EN 1135 (1994)

xc thc)11
IFU Phng php s 9
(1989)
ng c ci trong nc qu
xc thc)11
Axit benzoic lm du hiu trong
nc cam
xc thc)11
Axit benzoic v cc mui ca n
TCVN 7810:2007 (ISO

6560:1983)
Axit benzoic v cc mui ca n,
axit sorbic v mui ca n
IFU Phng php s 63

(1995)
NMKL 124 (1997)
13
12
JAOAC 79, S 1, 1996,

(3.2 Tiu ch cht lng v 3.3 Tnh 62-72
xc thc)11
IFU Phng php s 42
(iu 4 Ph gia v 5 Cht h tr ch (1976)
bin)
T l cht ng v cacbon n nh
Phng php ph khi
trong nc to
AOAC 981.09 - JAOAC 64, ng v n nh
(3.2 Tiu ch cht lng v 3.3 Tnh 85 (1981)
xc thc)11
II
trong nc cam
II

xc thc)11
AOAC 982.21
Phng php ph khi

ng v n nh
Carotenoid, tng s/cc nhm

ring l
EN 12136 (1997)
Phng php quang

ph
Xenlobioza
IFU Khuyn co ngy

4/10/2000
Php sc k kh mao
dn
IV
Tht qu c th ly tm
EN 12134 (1997)
Ly tm/% gi tr
Php chun in ha
III
AOAC 986.13
Sc k lng hiu nng

cao (HPLC)
II
Axit xitric12
EN 1137:1994
Xc nh bng enzym
III
(iu 4 Ph gia)
IFU Phng php s 22

(1985)
(Scott) S chng ct,
s chun
S chng ct v ch
dn xc nh th tch
Phng php vi sinh

vt
Chun in th
Sc k lng
II
IFU Phng php s 59

(3.2 Tiu ch cht lng v 3.3 Tnh (1991)
xc thc)11

xc thc)11
(1991)
Clorua (tnh theo natri clorua)
EN 12133 (1997)

xc thc)11
(1991)
Axit xitric12
(iu 4 Ph gia)
Tinh du (chun scott)
AOAC 968.20

IFU Phng php s 45b13
xc thc)11
Tinh du (trong cam, qut)
(Phng php th tch)13
xc thc)11
ISO 1955:1982
ln men
IFU Phng php s 18

xc thc)11
S formol
EN 1133 (1994)
(Mc 3.2 Tiu ch cht lng v 3.3

Tnh xc thc)11
IFU Phng php s 30

(1984)
Amino axit t do
EN 12742 (1999)

xc thc)11
(1989)
Axit fumaric
IFU Phng php s 72

xc thc)11
Sc k lng hiu nng

cao (HPLC)
Glucoza v fructoza - Xc nh
glucoza, fructoza v sacaroza
Sc k lng hiu nng

cao (HPLC)
(3.1.2 Thnh phn cho php)

12
EN 12630
IFU Phng php s 67
(1996)
II
II
Tt c nc qu ngoi tr nc qu l cam qut.

V khng c gi tr bng s trong tiu chun, nn phng php loi I thc hin kp c th dn
n cc kt qu khc nhau.
13
NMKL 148 (1993)

D-glucoza v D-fructoza
EN 1140
Xc nh bng enzym
II
IFU Phng php s 55

(1985)
Axit gluconic
Xc nh bng enzym
II
Glyxerol
Xc nh bng enzym
II
Sc k lng hiu nng

cao (HPLC)
II
Php sc k kh mao
dn (Phng php CAP
GC)
IV
Hydroxymetylfurfural
Sc k lng hiu nng

cao (HPLC)
II
Hydroxymetylfurfural
Php o ph
III
Xc nh bng enzym
II
Xc nh bng enzym
II
Xc nh bng enzym
v Sc k lng hiu
nng cao (HPLC)
II
Xc nh bng enzym
v Sc k lng hiu
nng cao (HPLC)
III
AOAC 993.05
EN 12138
Xc nh bng enzym
II
AOAC 995.06
Sc k lng hiu nng

cao (HPLC)
II
EN 1138 (1994)
Xc nh bng enzym
II
IFU Phng php s 76

xc thc)11
IFU Phng php s 77
xc thc)11
Hetperidin v naringin
EN 12148 (1996)

xc thc)11
(1991)
Xir ng cha fructoza cao v
thy phn xir inulin trong nc
cam (3.1.2. Thnh phn cho php)
JAOAC 84, 486 (2001)
IFU Phng php s 69

xc thc)11
(3.2 Tiu ch cht lng v 3.3 Tnh ISO 7466:1986
xc thc)11
Axit D-isoxitric
EN 1139 (1199) IFU

(3.2 Tiu ch cht lng v 3.3 Tnh Phng php s 54 (1984)
xc thc)11
Axit D v L lactic
EN 12631 (1999)

xc thc)11
(1983/1996)
T l axit L-malic/axit malic tng
s trong nc to
xc thc)11
AOAC 993.05
Axit malic
(iu 4 ph gia)
Axit D-malic
IFU Phng php s 64

(1995)
Axit D-malic trong nc to
Axit L-malic
IFU Phng php s 21
(1985)
Naringin v neohesperidin trong
nc cam
xc thc)11
Pectin
(iu 4 Ph gia)
AOAC 999.05
IFU Phng php s 26

(1964/1996)
Gi tr pH
Sc k lng hiu nng

cao (HPLC)
III
S kt ta/o quang
Php o in th
II
Php o in th
IV
Xc nh bng o quang
II
Xc nh bng quang
ph
III
Php o quang
Sc k lng hiu nng

cao (HPLC)
III
T trng k
II
Php o t trng
III
(3.2 Tiu ch cht lng v 3.3 Tnh NMKL 179:2005

xc thc)11
Gi tr pH
EN 1132 (1994)

xc thc)11
(1989)
TCVN 7806:2007 (ISO
1842:1991)
Phospho/Phosphat
EN 1136 (1994)

xc thc)11
(1983)
Cht bo qun trong nc qu
(axit sorbic v cc mui ca n)
TCVN 7807:2007 (ISO

5519:1978)
Xc nh prolin bng phng

php o quang khng c trng
EN 1141 (1994)
IFU Phng php s 49

(1983)
xc thc)11
Axit quinic, malic v xitric trong
nc qu nam vit qut
(cranberry juice cocktail) v trong
AOAC 986.13
nc qu to
(3.1.2 Thnh phn cho php v 4
Ph gia)
T trng tng i
EN 1131 (1993)

xc thc)11
(1989) &
IFU Phng php s
General sheet (1971)
T trng tng i
(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 1A
xc thc)11
Sacarin
NMKL 122 (1997)
Sc k lng
II
Natri, kali, canxi, magi trong

nc qu
EN 1134 (1994)
Quang ph hp th
nguyn t
II
IFU Phng php s 33

xc thc)11
Cht rn ha tan
AOAC 983.17
Gin tip bng khc x

k
D-Socbitol
Xc nh bng enzym
II
ENV 13070 (1998)
trong tht qu ca nc qu
Analytica Chimica Acta
340 (1997)
11
xc thc)
Phng php ph khi

ng v n nh
II
ENV 12140
ca ng trong nc qu
Analytica Chimica Acta
271 (1993)
11
xc thc)
Phng php ph khi

ng v n nh
II
T l cht ng v hydro n nh
ca nc trong nc qu
Phng php ph khi

ng v n nh
EN 12143 (1996)
IFU Phng php s 8
(1991)
TCVN 7771:2007 (ISO
2173:2003)
IFU Phng php s 62
xc thc)11

xc thc)11
T l cht ng v oxy trong nc
qu
xc thc)11
Tinh bt
ENV 12142 (1997)
ENV 12141 (1997)
AOAC 925.38 (1925)
Phng php ph khi

ng v n nh
So mu
Sc k lng hiu nng

cao (HPLC)
II
Xc nh bng enzym
III
Phn tch t l cht

ng v oxy

xc thc)11
(2000)
Sucroza
EN 12630
IFU Phng php (1996)

NMKL 148 (1993)
Sucroza
EN 12146 (1996)
IFU Phng php s 56

(1985/1998)
Sn phm t xir c ci ng
trong nc cam c c ng lnh
15O o c trong nc
AOAC 992.09
xc thc)11
Lu hunh dioxit
(iu 4 Ph gia)
Optimized Monier Williams Chun sau khi

AOAC 990.28
chng ct
II
IFU Phng php s 7A

(2000)
NMKL 132 (1989)
Lu hunh dioxit
Chun sau khi

chng ct
III
Xc nh bng enzym
III
Sc k lng hiu nng

cao (HPLC)
II
Php chun
Cht kh tng s (sy chn khng

EN 12145 (1996)
70oC)13
IFU Phng php s 61
(1991)
xc thc)11
Xc nh khi lng
Nit tng s
Phn hy/chun
Xc nh khi lng
Sc k lng hiu nng

cao (HPLC)
II
Hunh quang k trc vi
III
(iu 4 Ph gia)
TCVN 6641:2000 (ISO

5522:1981)
ISO 5523:1981
Lu hunh dioxit
(iu 4 Ph gia)
NMKL 135 (1990)
Axit tartaric trong nc nho
EN 12137 (1997)
(iu 4 Ph gia)
IFU Phng php s 65

(1995)
Axit c th chun , tng s
EN 12147 (1995)

xc thc)11
(1968)
TCVN 5483:2007 (ISO
750:1998)
EN 12135 (1997)
IFU Phng php s 28
(1991)
Cht rn tng s (sy trong l vi

sng)13
xc thc)11
AOAC 985.26
Vitamin C
(3.2 Tiu ch cht lng v 3.3 Tnh EN 14130 (2004)
xc thc)11
Vitamin C (axit dehydro-ascorbic v
axit ascorbic)
xc thc)11
AOAC 967.22
PH LC
14
Brix ti thiu i vi nc qu hon nguyn v puree hon nguyn v/hoc hm

lng puree ca nectar qu (% theo th tch)15 20 oC
14
Trong tiu chun ny, Brix c nh ngha l hm lng cht rn ha tan ca nc qu

c xc nh bng phng php nu trong Cc phng php phn tch v Ly mu.
15
Nu nc qu c sn xut t loi qu khng c cp trong danh mc trn, th n phi
ph hp vi tt c nhng iu khon ca Tiu chun, ngoi tr Brix ti thiu ca nc qu
Tn thng gi ca qu
Tn thc vt
Ting Vit
Ting Anh
Brix ti thiu ca
nc qu hon nguyn
v puree hon nguyn
Hm lng
ti thiu
nc qu
v/hoc
puree (%
theo th
tch) trong
nectar qu
Actinidia deliciosa
(A. Chev.) C. F.
Liang & A. R.
Fergoson
Qu kiwi
Kiwi
(*)16
(*)16
Anacardium
occidentale L.
iu, o ln ht
Cashewapple
11,5
25,0
Ananas comosus
(L.) Merrill Ananas
sativis L. Schult. f.
Da
Pineapple
12,817
40,0
Annona muricata L.
Mng cu xim
Soursop
14,5
25,0
Annona squamosa
L
Na
Sugar apple
14,5
25,0
Averrhoa
carambola L.
Kh
Carambola,
starfruit
7,5
25,0
Carica papaya L.
Papaya
(*)16
25,0
16
(*)16
40,0
Cc quc gia khc nhau

c th chp nhn Brix
khc vi gi tr ny. Nu
Brix vn thp hn gi
tr ny, th Brix ca
nc qu hon nguyn
thp hn nhng quc
gia ny c chp nhn
trong thng mi quc t,
vi iu kin l p ng
c phng php lun
v tnh xc thc c lit
k trong Tiu chun chung
v nc qu v nectar
qu v s khng thp hn
10oBrix i vi nc da
v nc to.
Chrysophylium
cainito L.
V sa
Star apple
(*)
Citrullus lanatus
(Thunb.) Matsum.
et Nakai var.
lanatus
Da hu
Water melon
8,0
hon nguyn phi l Brix nh ca nc qu c s dng c c.

16
Hin cha c d liu. Brix ti thiu ca nc qu hon nguyn phi l Brix nh ca
nc qu s dng c c.
17
Axit hiu chnh c xc nh bng phng php chun axit tng s trong Cc phng
php phn tch.
Citrus aurantifolia
(Christm.) (Swingle)
Chanh cm
Lime
8,017
Theo lut
ca mi
nc
Citrus aurantium L.
Cam chanh, cam

ng
Sour orange
(*)16
50,0
Citrus limon (L.)

Burm. f.
Chanh
Lemon
8,017
Citrus paradisi
Macfad.
Bi chm, bi
ng
Grapefruit
10,017
50,0
Citrus grandis (L.)

Osb.
Bi
Sweetie grapefruit
10,0
50,0
Citrus reticulata
Blanco
Qut
Mandarine,
tangerine
11,817
50,0
Citrus sinensis (L.)

Osb.
Cam ng
Orange
11,8 - 11,217
50,0
Ph hp vi lut ca quc
gia nhp khu nhng
khng thp hn 11.2.
Cc quc gia khc nhau
c th chp nhn Brix
khc vi gi tr ny. Nu
Brix vn thp hn gi
tr ny, th Brix ca
nc qu hon nguyn
thp hn nhng vn c
chp nhn trong thng
mi quc t vi iu kin
l p ng c phng
php lun v tnh xc thc
c lit k trong Tiu
chun chung v nc qu
v nectar qu v s khng
thp hn 10oBrix.
Cocos nucifera L18
Da
Coconut
5,0
25,0
Cucumis melo L.
Da l
Melon
8,0
35,0
Cucumis melo L.
subsp. melo var.
inodorus H. Jacq.
Da b rut vng
Casaba melon
7,5
25,0
Cucumis melo L.
subsp. melo var.
inodorus H. Jacq
Da b rut xanh
Honeydew melon
10,0
25,0
Cyclonia oblonga
Mill.
Qu mc qua
Quince
11,2
25,0
Dicopyros khaki
Thunb.
Hng
Persimmon
(*)16
40,0
Empetrum nigrum
Crowberry
Crowberry
6,0
25,0
18
Sn phm ny l nc da c chit trc tip t qu da khng p cng phn ci da.
L.
Eribotrya japonica
(Thunb.) Lindl.
Sn tr Nht
Bn, nht t b
Loquat
(*)16
(*)16
Eugenia syringe
Guavaberry,
birchberry
Guavaberry,
birchberry
(*)16
(*)16
Eugenia uniflora
Rich.
Anh o vung
Suriname cherry
6,0
25,0
Ficus carica L.
Fig
18,0
25,0
Fortunella japonica
(Thunb.) Swingle
Qut trn, qut

ngt
Kumquat
(*)16
(*)16
Fragaria x.
ananassa
Duchense
(Fragaria chiloensis
Duchesne x
Fragaria virginiana
Duchesne)
Du ty
Strawberry
7,5
40,0
Genipa americana
L.
Genipap
Genipap
17,0
25,0
Hippophae
elaeguacae
Sea buckthorn
See buckthorn
(*)16
25,0
Hippohae
rhamnoides L.
Buckthornberry,
Sallow-thornberry
Buckthornberry,
Sallow-thomberry
6,0
25,0
Litchi chinensis
Sonn.
Vi
Litchi, lychee
11,2
20,0
Lycopersicum
esculentum L.
C chua
Tomato
5,0
50,0
Malpighia sp.
S ri
Acerola (West
Indian cherry)
6,5
25,0
Malus domestica
Borkh.
To ty
Apple
11,5
50,0
Cc quc gia khc nhau

c th chp nhn Brix
khc vi gi tr ny. Nu
Brix vn thp hn gi
tr ny, th Brix ca
nc qu hon nguyn
thp hn nhng quc
gia ny c chp nhn
trong thng mi quc t,
vi iu kin l p ng
c phng php lun
v tnh xc thc c lit
k trong Tiu chun chung
v nc qu v nectar
qu v s khng thp hn
10oBrix i vi nc da
v nc to.
Malus prunifolia
(Willd.) Borkh.
Malus sylvestris
Mill.
To di
Crab apple
15,4
25,0
Mammea
americana
To Mammee
Mammee apple
(*)16
(*)16
Mangifera indica L.
Xoi
Mango
13,5
25,0
Morus sp.
Du tm
Mulberry
(*)16
30,0
Musa species bao

gm M. acuminata
v M. paradisiaca
nhng tr cc loi
chui l.
Chui
Banana
(*)16
25,0
Passiflora edulis
Sims.
Lc tin, chanh
dy
Yellow passion
fruit
(*)16
(*)16
Pasiflora edulis
Sims. f. edulus
Passiflora edulis
Sims. f. Flavicarpa
O. Def.
Lc tin
Passion fruit
1217
25,0
Passiflora
quadrangularis L.
Da gang ty
Passion fruit
(*)16
(*)16
Phoenix dactylifera
L.
Ch l
Date
18,5
25,0
Pouteria sapota
(Jacq.), H. E.
Moore
Hng xim
Sapote
(*)16
(*)16
Prunus armeniaca
L.
Apricot
11,5
40,0
Prunus avium L.
Anh o ngt
Sweet cherry
20,0
25,0
Prunus cerasus L.
Anh o chua
Sour cherry
14,0
25,0
Prunus cerasus L.
cv. Stevnsbaer
Anh o (ging
stonesbaer)
Stonesbear
17,0
25,0
Prunus domestica
L. subsp.
domestica
Mn
Plum
12,0
50,0
Prunus domestica
L. subsp.
domestica
Mn, mn kh
Prune
18,5
25,0
Prunus domestica
L. subsp.
domestica
Mn, mn qut
Quetsche
12,0
25,0
Prunus persica (L.)

Batsch var.
nucipersica
(Suckow) c. K.
Xun o
Nectarine
10,5
40,0
Schneid.
Prunus persica (L.)
Batsch var. persica
Peach
10,5
40,0
Prunus spinosa L.
Mn gai
Sloe
6,0
25,0
Psidium guajava L.
Guava
8,5
25,0
Punica granatum L.
Lu
Pomegranate
12,0
25,0
Pyrus arbustifolia
(L.) Pers.
Anh o di
Aronia,
chokeberry
(*)16
(*)16
Pyrus communis L.
Pear
12,0
40,0
Ribes nigrum L.
L en (phc bn
en)
Black currant
11,0
30,0
Ribes rubrum L.
L chm (phc
bn )
Red currant
10,0
30,0
Ribes rubrum L.
L chm trng
(phc bn trng)
White currant
10,0
30,0
Ribes uva-crispa
L gai
Red gooseberry
(*)16
30,0
Ribes uva-crispa L.
L gai
Goosberry
7,5
30,0
Ribes uva-crispa L.
L gai trng
White goosberry
(*)16
30,0
16
40,0
Rosa canina L.
Tng vi
Cynorrhodon
(*)
Rosa sp. L.
Hoa hng
Rosehip
9,0
40,0
Rubus
chamaemorus L.
Mm xi
Cloudberry
9,0
30,0
Rubus
chamaemorus L.
Morus hybrid
Du tm
Mulberry
(*)16
40,0
Rubus fruitcosus L.
Mm xi en, du
en
Blackberry
9,0
30,0
Rubus hispidus (of

North America) R.
caesius (of Europe)
Mm xi
Dewberry
10,0
25,0
Rubus idaeus L.
Rubus strigosus
Michx.
Mm xi
Red Raspberry
8,0
40,0
Rubus
loganobaccus L. H.
Bailey
Mm xi
Loganberry
10,5
25,0
Rubus occidentalis
L.
Mm xi (Black
Raspberry)
Black Raspberry
11,1
25,0
Rubus ursinus
Cham. & Schltdl.
Mm xi
(Boysenberry)
Boysenberry
10,0
25,0
Rubus vitifolius x
Rubus idaeus
Mm xi
(Youngberry)
Youngberry
10,0
25,0
Rubus baileyanis
Sambucus nigra L.
Sambucus
canadensis.
Qu cy cm
chy
Elderberry
10,5
50,0
Solanum quitoense
Lam.
Lulo
Lulo
(*)16
(*)16
Sorbus aucuparia
L.
Qu thanh hng
tr (Rowanberry)
Rowanberry
11,0
30,0
Sorbus domestica
L.
Qu thanh hng
tr (Sorb)
Sorb
(*)16
30,0
Spondia lutea L.
Qu cc Caj
Caj
10,0
25,0
Spondias tuberosa
Arruda ex Kost.
Qu cc Umbu
Umbu
9,0
25,0
Syzygiun jambosa
To ht (Pome
Apple)
Pome Apple
(*)16
(*)16
Tamarindus indica
Me
Tamarind (Indian
date)
13,0
Hm lng
t c
axit ti thiu
l 0,5
Theobroma cacao
L.
Cacao
Cocoa pulp
14,0
50,0
Theobroma
grandiflorum L.
Cupuacu
Cupuacu
9,0
35,0
Vaccinium
macrocarpon Aiton
Vaccinium
oxycoccos L.
Vit qut qu to
Cranberry
7,5
30,0
Vaccinium
corymbosum L.
Vaccinium
angustifolium
Qu Nam Vit
qut
Bilberry/Blueberry
10,0
40,0
Vaccinium vitisidaea L.
Vit qut Anp
Lingonberry
10,0
25,0
Vitis Vinifera L. or
hydrids thereof Vitis
Labrusca or hybrids
thereof
Nho
Grape
16,0
50,0
Loi khc: axit

cao
Other: High
acidity
Loi khc: Hm
lng tht qu
cao hay hng
thm mnh
Other: High pulp

content, or strong
flavour
25,0
Loi khc: axit
Other: Low
50,0
Hm lng
t c
axit ti thiu
l 0,5
thp, hm lng
tht qu thp hoc
hng thm
thp/trung bnh
acidity, Low pulp

content, or
Low/medium
flavour

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TIU CHUN QUC GIA

TCVN 7946 : 2008

Cho php b sung hng thm v mi v khi phc li ca cc thnh phn ny ln n mc

Nc qu c c l sn phm ph hp vi thut ng nu trong 2.1.1, loi b mt lng nc

3. Thnh phn c bn v cc yu t cht lng

Thut ng ng trng v ng ct trong TCVN 7968:2008 (CODEX STAN 212-1999)

Qu khng c gi nhiu nc do qu trnh ra, hp hay cc thao tc chun b khc m khng

Cacbon hot ha (ch ly t thc vt)

10 mg/l l gii hn d lng ti a ca hp cht c php c trong sn phm cui cng.

Amylaza (dng ph v tinh bt), v

10 mg/l (tnh theo d lng SO2).

8.1.1.1. Nc qu c nu trong 2.1.1

theo th tch. Cm t hm lng nc qu % s c ghi bn cnh tn ca sn phm vi

IFU Phng php s 52

IFU Phng php s 71

Sc k lng hiu nng

(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 66

IFU Phng php s 17a

Sc k lng hiu nng

IFU Phng php s 17

Phng php nhum

TCVN 6427-1:1998 (ISO

Phng php khi

Cng hng t tnh ht

Sc k lng hiu nng

TCVN 6428:2007 (ISO

Sc k lng hiu nng

Phng php ph khi

Phng php chun

TCVN 6427-2:1998 (ISO

(3.2 Tiu ch cht lng v 3.3 Tnh EN 1135 (1994)

TCVN 7810:2007 (ISO

IFU Phng php s 63

JAOAC 79, S 1, 1996,

(3.2 Tiu ch cht lng v 3.3 Tnh

Phng php ph khi

Carotenoid, tng s/cc nhm

Phng php quang

IFU Khuyn co ngy

Sc k lng hiu nng

IFU Phng php s 22

Phng php vi sinh

IFU Phng php s 59

(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 60

(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 37

Tinh du (chun scott)

(3.2 Tiu ch cht lng v 3.3 Tnh

IFU Phng php s 18

(Mc 3.2 Tiu ch cht lng v 3.3

IFU Phng php s 30

(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 57

IFU Phng php s 72

Sc k lng hiu nng

Sc k lng hiu nng

(3.1.2 Thnh phn cho php)

Tt c nc qu ngoi tr nc qu l cam qut.

NMKL 148 (1993)

(3.1.2 Thnh phn cho php)

IFU Phng php s 55

Sc k lng hiu nng

Sc k lng hiu nng

Sc k lng hiu nng

IFU Phng php s 76

(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 58