Metabolomics Workbench : NIH Data Repository

MB Sample ID: SA100164

Local Sample ID:	20191227-A+O-Commercial-A1O3-15-1
Subject ID:	SU001448
Subject Type:	Other
Subject Species:	Malus domestica;Citrus sinensis
Taxonomy ID:	3750;2711

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Sample Preparation:

Sampleprep ID:	SP001456
Sampleprep Summary:	Fruit juices (50 ml) were centrifuged (15 min, 18000g, 4 °C) and filtered through a 0.45 μm and a 0.22 μm PES membrane filter in series before injection. A pooled sample (comprising an aliquot of apple or orange juice samples in the study, usually called quality control, QC, sample) was used for the fruit juice metabolomics study. Mixtures of orange juice adulterated with apple juice (n=6) were prepared at 1%, 2%, 5%, 10%, 15% and 20%. Authentic apple and orange juice samples combining with these mixtures were used for the fruit juice authenticity determination study. And the pooled quality control samples from the authentic apple and orange juices were injected 5 times of interval to ensure the stability and repeatability of the system. For the commercial samples , six brands of commercial apple (n=60) and three brands of commercial orange (n=39) juices were purchased from local markets, and the adulterated samples of orange juice by every one of the apple juices with different proportions (1%, 2%, 5%, 10%, 15% and 20%, n=216) were used for the test of potential markers and model construction/validation.

Sampleprep ID:

SP001456

Sampleprep Summary:

Fruit juices (50 ml) were centrifuged (15 min, 18000g, 4 °C) and filtered through a 0.45 μm and a 0.22 μm PES membrane filter in series before injection. A pooled sample (comprising an aliquot of apple or orange juice samples in the study, usually called quality control, QC, sample) was used for the fruit juice metabolomics study. Mixtures of orange juice adulterated with apple juice (n=6) were prepared at 1%, 2%, 5%, 10%, 15% and 20%. Authentic apple and orange juice samples combining with these mixtures were used for the fruit juice authenticity determination study. And the pooled quality control samples from the authentic apple and orange juices were injected 5 times of interval to ensure the stability and repeatability of the system. For the commercial samples , six brands of commercial apple (n=60) and three brands of commercial orange (n=39) juices were purchased from local markets, and the adulterated samples of orange juice by every one of the apple juices with different proportions (1%, 2%, 5%, 10%, 15% and 20%, n=216) were used for the test of potential markers and model construction/validation.