Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita 015-0055, Japan.
Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita 015-0055, Japan.
Food Chem. 2019 Aug 15;289:49-55. doi: 10.1016/j.foodchem.2019.03.053. Epub 2019 Mar 13.
Stable carbon isotope ratios (δC) for glucose, fructose, disaccharides, trisaccharides, and organic acids in 116 commercial honey samples were measured by LC/IRMS. On the basis of EA/IRMS and LC/IRMS authenticity criteria, 39 of the samples were judged to have been adulterated. The δC values for organic acids from pure honey, reported here for the first time, ranged from -33.6 to -26.5‰. The mean ΔδC (glucose-organic acids) value was +3.7 ± 0.9‰. Glucose and organic acid δC values were strongly correlated (R = 0.71, P < 0.001). Gluconic acid, the predominant organic acid in honey, has been reported to be produced via decomposition of glucose by bee glucose-oxidase and certain Gluconobacter spp. This fact was confirmed by isotope analysis.
采用 LC/IRMS 对 116 份商业蜂蜜样品中的葡萄糖、果糖、二糖、三糖和有机酸的稳定碳同位素比值（δC）进行了测量。根据 EA/IRMS 和 LC/IRMS 的真实性标准，判断其中 39 个样品掺假。本文首次报道了纯蜂蜜中有机酸的 δC 值范围为-33.6 至-26.5‰。平均 ΔδC（葡萄糖-有机酸）值为+3.7±0.9‰。葡萄糖和有机酸的 δC 值呈强相关（R=0.71，P<0.001）。在蜂蜜中占主导地位的有机酸——葡萄糖酸，据报道是由蜜蜂葡萄糖氧化酶和某些 Gluconobacter spp. 通过葡萄糖分解产生的。这一事实通过同位素分析得到了证实。
