蜂蜜分类、鉴定和鉴定分析方法综述

N. Chin, K. Sowndhararajan
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引用次数: 23

摘要

在食品安全与质量的大背景下,食品认证是一个备受关注的问题。近年来,对蜂蜜的植物或地理来源和掺假的真实性的兴趣有所增加。蜂蜜是一种即食的天然食品,营养含量高,对健康有很多好处。蜂蜜的认证对于行业和消费者来说都是至关重要的,因为它可以打击常见的蜂蜜欺诈行为,如蜂蜜产地标签错误和糖或糖浆掺假。各种分析方法用于检测原蜜。随着设备和技术的多样化,传统的分析方法仍然与先进的技术一起使用,因为它们是初步筛选、处理和产品标准的一部分。大多数分析方法提供花粉分布指示、理化参数和酚类、类黄酮、碳水化合物、氨基酸、香气和单个标记成分的剖面分析。本文综述了蜂蜜鉴定的仪器和分析方法,从传统的到最新的分子技术。对蜂蜜分析、分类和鉴定方法的选择具有一定的指导意义。
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A Review on Analytical Methods for Honey Classification, Identification and Authentication
Authentication of food products is of great concern in the context of food safety and quality. In recent years, interest in honey authenticity in relation with botanical or geographical origin and adulteration has increased. Honey is a ready-to-eat natural food with high nutritional content and gives many health benefits. Authentication of honey has primary importance for both industries and consumers in combatting common honey frauds in the form of mislabeling of honey origin and adulteration with sugar or syrups. Various analytical methods are used for detecting original honey. With a diverse range of equipment and techniques, the conventional analytical methods are still being used in association with advanced techniques as they are part of preliminary screening, processing and product standards. Most of the analytical methods provide indications of pollen distribution, physicochemical parameters and profile analysis of phenolic, flavonoid, carbohydrate, amino acids, aroma and individual marker components. This review provides an overview and summary of instrumental and analytical methods available for honey authentication from conventional to recent molecular techniques. It is useful as a guide to choosing appropriate method for analysis, classification and authentication of honey.
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