Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method.
作者： Murat Tosun
DOI: 10.1016/J.FOODCHEM.2012.11.068
关键词: Starch 、 Analysis method 、 Sugar 、 Honey production 、 Glucose syrup 、 High-fructose corn syrup 、 Food science 、 Chemistry 、 Honey samples
摘要: Honey can be adulterated in various ways. One of the adulteration methods is addition different sugar syrups during or after honey production. Starch-based syrups, high fructose corn syrup (HFCS), glucose (GS) and saccharose (SS), which are produced from beet canes, used for adulterating honey. In this study, samples were prepared with HFCS, GS SS (beet sugar) at a ratio 0%, 10%, 20%, 40% 50% by weight. (13)C/(12)C analysis was conducted on these using an isotope mass spectrometer combination elemental analyser (EA-IRMS). As result, C(4) (HFCS GS) could detected to certain extent while C(3) not detected. Adulteration still has serious detection problem, especially countries manufacturing sugar. For reason, practice needed meet deficit detect adulterations precisely studies that will conducted.
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