Chemical and Physical Properties of Adulterated Honey and Developing Means of Identifying Adulterants

M. Gemeda, Deresa Kebeba, Teferi Damto, G. Legesse
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引用次数: 2

Abstract

Honey is defined as a naturally sweet mixture produced by bees (Apis mellifera) from the nectar or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants transform and combine with specific substances of their own (such as enzymes), deposit, dehydrate, store and leave in the beeswax honeycombs to ripen and mature. It is typical sugary foodstuff; according to present-day regulations, apart from other forms of honey no other or additives can be added to it. The aim of this study was to develop identification means of adulterated honey using chemical and physical analysis. Adulteration of honey was obtained by mixing and homogenizing major honey adulterants so far known like sugar, banana, “sheb”, molasses and water with different ratio. Moisture content, electrical conductivity, PH, ash, free acidity (FA) and Hydroxymehylfurfural of adulterated and pure honey were determined. The pure honey free acidity content is significantly different from adulterated honey in all treatments group (P<0.05). Highest FA content (458.33±1.66 meq/kg) recorded in (honey: sugar: water: sheb) treatment. Adulteration affects the purity and quality properties of honey, by using the ash content, free acidity and electrical conductivity adulteration can be identified and color parameter is not recommended for identification of adulterated honey.
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掺假蜂蜜的理化性质及鉴别掺假物的方法研究
蜂蜜被定义为蜜蜂(Apis mellifera)从花蜜或植物活部分的分泌物或植物吸吮昆虫在植物活部分的排泄物中产生的天然甜味混合物,它们与自己的特定物质(如酶)转化并结合,沉积,脱水,储存并留在蜂蜡蜂巢中成熟和成熟。它是典型的含糖食品;根据目前的规定,除其他形式的蜂蜜外,不能添加其他或添加剂。本研究的目的是建立用化学和物理分析方法鉴别掺假蜂蜜的方法。将目前已知的主要蜂蜜掺假物如糖、香蕉、“sheb”、糖蜜和水按不同比例混合均匀后得到蜂蜜掺假。测定了掺假蜂蜜和纯蜂蜜的含水量、电导率、PH、灰分、游离酸度(FA)和羟甲基糠醛。各处理组纯蜂蜜游离酸含量与掺假蜂蜜差异显著(P<0.05)。在(蜂蜜:糖:水:羊奶)处理中,FA含量最高(458.33±1.66 meq/kg)。掺假影响蜂蜜的纯度和品质特性,通过灰分含量、游离酸度和电导率可以鉴别掺假,颜色参数不推荐用于鉴别掺假蜂蜜。
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