摘要：In this study, a total of 17 powder beverages were examined. For this purpose. 5 lemon, 4 orange, 5 apple and 3 strawberry powder samples were collected and analysed. The mean value of the investigate parameters for lemon, orange, apple and strawberry powder beverage samples were respectively determined as follow. Ascorbic acid 9.43, 42.72, 36.33, 21.56 mg/100 g; pH 2.33, 2.42, 2.58, 2.58; total acidity 3..35, 4.02, 2.73, 2.34%; formol number 0.8, 1.75, 1.2, 0; water 0.92, 1.09, 1.00, 0.88%; ash 0.70, 0.74, 0.59, 0.91%; invert sugar 1.21, 1.40, 1.64, 1.30%; sucrose 87.79, 87.71, 88.52, 88.57%. Also as a result of artificial color determination 16.1 mg/kg Tartarazin in a lemon powder beverage sample; respectively 112.29+64.3, 122.6+327.4, 95.76+138.85 mg/kg Sunset Yellow+Tartarazin in 3 orange powder beverage samples and respectively 162.21, 251.01, 261.10 mg/kg Ponceau 4 R in 3 strawberry powder beverage samples were found.
