Ureña Varela Maurico, Arrieta Bolaños Esteban, Umaña Eduardo, Zamora Luis Gabriel, Arias Echandi Maria Laura
Centro de Investigación en Enfermedades Tropicales y Facultad de Microbiología Universidad de Costa Rica.
Arch Latinoam Nutr. 2007 Mar;57(1):63-8.
Honey is the principal apiculture product, produced by Apis mellifera bee. This, as any other food product, has to accomplish certain quality standards, including physicochemical, organoleptic and microbiological properties. Within these parameters, different measures are considered as adulteration indicators, including hydroxymethylfurfural and diastase enzyme activity which are associated to overheating, and the sucrose, glucose and fructose content. In this study, a determination of previous parameters, additional to glucose, fructose and fructose/glucose index was performed to 35 artisan samples, obtained directly from beekeeper, previously characterized as having good productive practices and 25 commercial samples. Same time, the results obtained were compared and interpreted, in order to determine the kind of adulteration present in the honey sample. The 89% of artesian samples accomplished the parameters established by the Codex Alimentarius for HMF content, diastase activity, sucrose and simple sugars content. Nevertheless, only 20% (5) of the commercial samples accomplished the international and national normative. 24% of these samples presented succrose addition, 32% overheating or inverted sugar syrup addition, and 24% were adulterated with inverted sugar syrup.
蜂蜜是主要的养蜂产品，由意大利蜜蜂生产。与任何其他食品一样，蜂蜜必须符合某些质量标准，包括物理化学、感官和微生物特性。在这些参数范围内，不同的指标被视为掺假指标，包括与过热相关的羟甲基糠醛和淀粉酶活性，以及蔗糖、葡萄糖和果糖含量。在本研究中，除了葡萄糖、果糖和果糖/葡萄糖指数外，还对35个直接从养蜂人处获得的手工蜂蜜样本（这些样本先前被认定具有良好的生产规范）和25个商业蜂蜜样本进行了上述参数的测定。同时，对所得结果进行比较和解读，以确定蜂蜜样本中存在的掺假类型。89%的手工蜂蜜样本符合食品法典委员会规定的羟甲基糠醛含量、淀粉酶活性、蔗糖和单糖含量参数。然而，只有20%（5个）商业蜂蜜样本符合国际和国家标准。这些样本中，24%添加了蔗糖，32%存在过热现象或添加了转化糖浆，24%掺有转化糖浆。
