Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-21 DOI:10.1007/s00217-024-04535-7

Ramazan Gün, Mehmet Murat Karaoğlu

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Abstract

This study aimed to experimentally investigate the effect of sugar syrup additions on quality measurements of honey and to detect adulteration. For that purpose, two different pure blossom honey samples were adulterated by directly mixing 0%, 5%, 10%, 20%, 30%, 40%, and 50% of commercially available glucose–fructose corn syrup and maltose corn syrup. In this regard, key physico-chemical properties like moisture, pH, free acidity, proline, diastase number, color (L, a, b and Delta-E), electrical conductivity, HMF, sugar profile (glucose, fructose, sucrose and maltose), and C4 sugar analysis were tested. The results of the individual analysis of moisture, pH, free acidity, proline, diastase number, color, electrical conductivity, and HMF failed to detect sugar syrup adulteration. However, when principal component analysis (PCA) was utilized to analyze the data gathered from these tests, adulterations at all-syrup ratios (5–50%) were successfully detected.

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通过分析添加了葡萄糖-果糖和麦芽糖玉米糖浆的掺假蜂蜜的物理化学特性来检测蜂蜜掺假情况

本研究旨在通过实验研究糖浆添加量对蜂蜜质量测量的影响，并检测掺假情况。为此，在两种不同的纯百花蜜样品中分别掺入 0%、5%、10%、20%、30%、40% 和 50%的市售葡萄糖果糖玉米糖浆和麦芽糖玉米糖浆。为此，对水分、pH 值、游离酸度、脯氨酸、双酶数、色度（L、a、b 和 Delta-E）、电导率、HMF、糖谱（葡萄糖、果糖、蔗糖和麦芽糖）和 C4 糖分析等主要理化特性进行了测试。水分、pH 值、游离酸度、脯氨酸、舒张酶数量、色度、电导率和 HMF 的单项分析结果均未能检测出糖浆掺假。然而，当利用主成分分析法（PCA）分析从这些测试中收集的数据时，成功地检测出了所有糖浆比率（5-50%）的掺假情况。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.