Antonova Olga, Calvo Javier, Seifert Andreas
CIC nanoGUNE BRTA, 20018 San Sebastián, Spain.
CIC biomaGUNE, Basque Research and Technology Alliance (BRTA), 20014 San Sebastián, Spain.
Foods. 2021 Nov 22;10(11):2892. doi: 10.3390/foods10112892.
Honey, as a nutritious natural sweetener produced by honeybees, offers a unique biochemical composition with great benefit to human health. Transportation and storage conditions as well as violations of processing can lead to decomposition of vitamins, destruction of the integrity of the antioxidant components and enzymes, and further biochemical changes with impact on nutritional quality. We developed a fast detection method of adulterations or changes of honey caused by thermal exposure, which does not require any sample pretreatment. By Fourier-transform infrared spectroscopy, supported by chemometrics methods, we investigated three types of raw honey before and after heat treatment for varying exposure times at different temperatures. Applying principal component analysis and linear discriminant analysis to the preprocessed spectroscopic data, allowed us to discriminate raw honey from thermally altered ones even at low temperatures of 40 °C with high accuracies ≥90%.
蜂蜜作为蜜蜂生产的一种营养丰富的天然甜味剂，具有独特的生化组成，对人体健康大有裨益。运输和储存条件以及加工过程中的违规操作会导致维生素分解、抗氧化成分和酶的完整性遭到破坏，进而引发进一步的生化变化，影响蜂蜜的营养品质。我们开发了一种快速检测蜂蜜因热暴露而掺假或变质的方法，该方法无需任何样品预处理。通过傅里叶变换红外光谱法，并辅以化学计量学方法，我们研究了三种生蜂蜜在不同温度下经过不同暴露时间热处理前后的情况。将主成分分析和线性判别分析应用于预处理后的光谱数据，使我们即使在40°C的低温下也能以≥90%的高精度区分生蜂蜜和热变质蜂蜜。
