Detection of adulteration in honey samples added various sugar syrups with C-13/C-12 isotope ratio analysis method

Tosun M.

FOOD CHEMISTRY, cilt.138, ss.1629-1632, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 138
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodchem.2012.11.068
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1629-1632
  • Anahtar Kelimeler: Honey adulteration, Carbon isotope ratio (C-13/C-12), Beet sugar, C-3 plants, C-4 plants, EA-IRMS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Honey can be adulterated in various ways. One of the adulteration methods is the addition of different sugar syrups during or after honey production. Starch-based sugar syrups, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose syrups (SS), which are produced from beet or canes, can be used for adulterating honey. In this study, adulterated honey samples were prepared with the addition of HFCS, GS and SS (beet sugar) at a ratio of 0%, 10%, 20%, 40% and 50% by weight. C-13/C-12 analysis was conducted on these adulterated honey samples using an isotope ratio mass spectrometer in combination with an elemental analyser (EA-IRMS). As a result, adulteration using C-4 sugar syrups (HFCS and GS) could be detected to a certain extent while adulteration of honey using C-3 sugar syrups (beet sugar) could not be detected. Adulteration by using SS (beet sugar) still has a serious detection problem, especially in countries in which beet is used in manufacturing sugar. For this reason, practice and analysis methods are needed to meet this deficit and to detect the adulterations precisely in the studies that will be conducted. (C) 2012 Elsevier Ltd. All rights reserved.