Dong Hao, Xiao Kaijun, Xian Yanping, Wu Yuluan
School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
Food Chem. 2018 Feb 1;240:717-724. doi: 10.1016/j.foodchem.2017.08.008. Epub 2017 Aug 3.
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 δC 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.
本研究旨在首次通过元素分析-同位素比质谱（EA-IRMS）和液相色谱-同位素比质谱（LC-IRMS）系统地证明含有不可提取蛋白质的蜂蜜的真实性。研究了53种来自不同植物和地理来源的纯蜂蜜，并基于总蜂蜜和主要糖类的稳定碳同位素比特征为纯蜂蜜建立了一个标准。总蜂蜜和主要糖类的δC值等参数被很好地用于鉴定含有不可提取蛋白质的蜂蜜。35种无法提取蛋白质的蜂蜜均被鉴定为掺有C-4糖类或C-3糖类。同位素组成的使用以及一些系统差异使得含有不可提取蛋白质的蜂蜜能够被可靠地鉴定。在这项工作中获得的发现可以补充AOAC 998.12 C-4糖法，用于无法提取蛋白质的蜂蜜。
