A new methodology based on GC-MS to detect honey adulteration with commercial syrups
A new methodology based on GC-MS to detect honey adulteration with commercial syrups
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DOI：
10.1021/jf070559j
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发表时间：
2007-09-05
影响因子：
6.1
通讯作者：
Sanz, M. L.
中科院分区：
文献类型：
--
作者：
Ruiz-Matute, A. I.;Soria, A. C.;Sanz, M. L.
蜂蜜掺假可通过添加廉价的糖浆来实现，比如高果糖玉米糖浆（HFCS）和转化糖浆（IS）。通过气相色谱（GC）和气相色谱 - 质谱联用（GC - MS）对20个蜂蜜样本（16个花蜜蜂蜜和4个蜜露蜂蜜）以及6种糖浆的碳水化合物成分进行了研究，以检测两组样本之间的差异。本文首次描述了这些糖浆中存在二果糖酐（DFAs）；其比例取决于所考虑的糖浆类型。由于在分析的20个蜂蜜样本中均未检测到这些化合物，因此它们在蜂蜜中的存在被提议作为一种掺假的标志物。检测高果糖玉米糖浆和转化糖浆对蜂蜜的掺假需要一个预先的富集步骤，以去除主要糖类（单糖）并对二果糖酐进行预浓缩。一种基于酵母（酿酒酵母）处理的新方法已经被开发出来，它能够检测出掺假蜂蜜中低至5%（w/w）浓度的二果糖酐。
Honey adulterations can be carried out by addition of inexpensive sugar syrups, such as high fructose corn syrup (HFCS) and inverted syrup (IS). Carbohydrate composition of 20 honey samples (16 nectar and 4 honeydew honeys) and 6 syrups has been studied by GC and GC-MS in order to detect differences between both sample groups. The presence of difructose anhydrides (DFAs) in these syrups is described for the first time in this paper; their proportions were dependent on the syrup type considered. As these compounds were not detected in any of the 20 honey samples analyzed, their presence in honey is proposed as a marker of adulteration. Detection of honey adulteration with HFCS and IS requires a previous enrichment step to remove major sugars (monosaccharides) and to preconcentrate DFAs. A new methodology based on yeast (Saccharomyces cerevisiae) treatment has been developed to allow the detection of DFAs in adulterated honeys in concentrations as low as 5% (w/w).