Authenticity determination of honeys with non-extractable proteins by means of elemental analyzer (EA) and liquid chromatography (LC) coupled to isotope ratio mass spectroscopy (IRMS). (1st February 2018)

• Record Type: Journal Article
• Authors: Dong, Hao; Xiao, Kaijun; Xian, Yanping; Wu, Yuluan
• Is Part Of: Food chemistry. Volume 240(2018)
• Page Start: 717
• Page End: 724
• Publication Date: 2018-02-01
• Subjects: Honey adulteration -- C-4 sugar content -- AOAC 998.12 -- EA-IRMS -- LC-IRMS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.08.008
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Honeys with non-extractable protein were evaluated systematically for the first time. EA-IRMS and LC-IRMS were suitable for measurement of adulteration in honeys. Honeys with non-extractable protein were all identified as adulterated with C-4 or C-3 sugars. Large numbers of samples were analyzed to ensure reliability. Result obtained is highly recommended as a supplement to AOAC 998.12 method. Abstract: 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 δ 13 C 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.