期刊
FOOD CHEMISTRY
卷 240, 期 -, 页码 717-724出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.008
关键词
Honey adulteration; C-4 sugar content; AOAC 998.12; EA-IRMS; LC-IRMS
资金
- Major Special Project of Industry-University-Research Collaborative Innovation of Guangzhou City, China [201508020086]
- Special Fund Project of Application-oriented for Science and Technology
- Research and Development of Guangdong Province, China [2015B020230001]
- National Natural Science Foundation of China [31371743]
- Science and Technology Planning Project of Guangdong Province, China [2016A050503017]
- Science and Technology Project of Guangdong Province, China [x2skB2160440]
The present work aims to systematically demonstrate the authenticity of honeys with non-extractable proteins for the first time, by means of EA-IRMS and LC-IRMS. Fifty-three pure honeys of various botanical and geographical origins were studied and a criterion on the basis of the stable carbon isotope ratio characterization of total honey and the main sugars was established for pure honeys. Parameters such as delta C-13 values of total honey and the main sugars were well utilized to identify honeys with non-extractable proteins. Thirty-five honeys from which protein could not be extracted were all identified as adulterated with C-4 sugars or C-3 sugars. The use of isotopic compositions and some systematic differences permit the honeys with non-extractable proteins to be reliably identified. The findings obtained in this work could supplement the AOAC 998.12 C-4 sugar method, with regard to honeys from which protein cannot be extracted.
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