水,、糖和焦糖色素是大多數(shù)軟飲料的主要成分,，然而一些“天然”飲料制造商卻會(huì)在配方中加入可樂(lè)果提取物，并提升價(jià)格,。
如今,，意大利的研究人員開(kāi)發(fā)出了一種方法,，旨在測(cè)試這些高價(jià)的可樂(lè)是否對(duì)得起它們的賬單。
研究小組取了1升特定自然風(fēng)味蘇打品牌的飲料,，并向其中倒入了上百萬(wàn)個(gè)小珠子——每個(gè)小珠子上都涂有不同序列的氨基酸,。其中一些小珠子會(huì)與軟飲料中的可樂(lè)果蛋白緊密地結(jié)合在一起。
研究人員隨后分離出了被捕獲的蛋白質(zhì)并對(duì)它們進(jìn)行了鑒定,。當(dāng)研究小組用相同方法處理1升可口可樂(lè)后——這種飲料并未在配方中宣傳加入了可樂(lè)果——并沒(méi)有發(fā)現(xiàn)蛋白質(zhì)信號(hào),。
研究人員在5月6日出版的《蛋白質(zhì)組學(xué)研究期刊》上報(bào)告了這一發(fā)現(xiàn)。他們寫(xiě)道,，這項(xiàng)技術(shù)將幫助消費(fèi)者團(tuán)體確定自然風(fēng)味蘇打或其他飲料的真實(shí)性,。（生物谷Bioon.com）
生物谷推薦原文出處：
J. Proteome Res., 2011, 10 (5), pp 2684–2686 DOI: 10.1021/pr2001447
Going Nuts for Nuts? The Trace Proteome of a Cola Drink, as Detected via Combinatorial Peptide Ligand Libraries
Alfonsina D’Amato, Elisa Fasoli, Alexander V. Kravchuk, and Pier Giorgio Righetti*
The “invisible” proteome of a Cola drink, stated to be produced with a kola nut extract, has been investigated via capture with combinatorial peptide ligand libraries (CPLL). Indeed, a few proteins in the Mr 15?20 kDa range could be identified by treating large beverage volumes (1 L) and performing the capture with CPLLs at very acidic pH values (pH 2.2) under conditions mimicking reverse-phase adsorption. Ascertaining the presence of proteins deriving from plant extracts has confirmed the genuineness of such beverage and suggests the possibility of certifying whether soft drinks present on the market are indeed made with vegetable extracts or only with artificial chemical flavoring.
