Department of Food Technology, Oltu Vocational Training School, Atatürk Üniversity, Oltu, Erzurum, Turkey.
Food Chem. 2013 Jun 1;138(2-3):1629-32. doi: 10.1016/j.foodchem.2012.11.068. Epub 2012 Nov 24.
Honey can be adulterated in various ways. One of the adulteration methods is the addition of different sugar syrups during or after honey production. Starch-based sugar syrups, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose syrups (SS), which are produced from beet or canes, can be used for adulterating honey. In this study, adulterated honey samples were prepared with the addition of HFCS, GS and SS (beet sugar) at a ratio of 0%, 10%, 20%, 40% and 50% by weight. (13)C/(12)C analysis was conducted on these adulterated honey samples using an isotope ratio mass spectrometer in combination with an elemental analyser (EA-IRMS). As a result, adulteration using C(4) sugar syrups (HFCS and GS) could be detected to a certain extent while adulteration of honey using C(3) sugar syrups (beet sugar) could not be detected. Adulteration by using SS (beet sugar) still has a serious detection problem, especially in countries in which beet is used in manufacturing sugar. For this reason, practice and analysis methods are needed to meet this deficit and to detect the adulterations precisely in the studies that will be conducted.
蜂蜜可以通过多种方式掺假。其中一种掺假方法是在蜂蜜生产过程中或之后添加不同的糖浆。可以使用基于淀粉的糖浆、高果糖玉米糖浆（HFCS）、葡萄糖浆（GS）和蔗糖糖浆（SS）来掺假蜂蜜，这些糖浆是由甜菜或甘蔗制成的。在这项研究中，通过在蜂蜜样品中添加 HFCS、GS 和 SS（甜菜糖），按重量比 0%、10%、20%、40%和 50%的比例制备掺假蜂蜜样品。然后使用同位素质谱仪与元素分析仪（EA-IRMS）对这些掺假蜂蜜样品进行 (13)C/(12)C 分析。结果表明，对于 C(4)糖糖浆（HFCS 和 GS）的掺假可以在一定程度上检测到，而对于 C(3)糖糖浆（甜菜糖）的掺假则无法检测到。使用 SS（甜菜糖）掺假仍然存在严重的检测问题，尤其是在使用甜菜制造糖的国家。因此，需要实践和分析方法来弥补这一不足，并在将要进行的研究中准确检测掺假。
