Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszow, Poland.
Department of Experimental and Clinical Pharmacology, Medical College of Rzeszow University, University of Rzeszow, 35-310 Rzeszow, Poland.
Molecules. 2023 Feb 11;28(4):1736. doi: 10.3390/molecules28041736.
The growing phenomenon of honey adulteration prompts the search for simple methods to confirm the authenticity of honey. The aim of the study was to evaluate the changes in thermal characteristics, physicochemical parameters, antioxidant and enzymatic activity of honey subjected to artificial adulteration. Two series of products were prepared with the use of two different sugar syrups with an increasing dosage of adulterant (0 to 30%). After 24 months of storage, the quality of adulterated samples (partially crystallized) was assessed in comparison to the control honey (solid). Used adulteration changed physicochemical parameters and reduced antioxidant and enzymatic activity of honey ( < 0.05). The admixture of syrup and invert ( < 0.05) reduced the viscosity of liquid phase of delaminated honey in a dose-dependent manner. In the study, artificially adulterated honeys were controlled using the standard differential scanning calorimetry, DSC. In all adulterated honeys, a specific glass transition, TG, was observed in the range of 34-38.05 °C, which was not observed for control honey and pure adulterants. Moreover, the additional Ts were observed in a wide range from -19.5 °C to 4.10 °C for honeys adulterated by syrup only. In turn, the T in range of 50.4-57.6 °C was observed only for the honeys adulterated by invert. These specific T seem to be useful to detect honey adulteration and to identify the kind of adulterant used.
蜂蜜掺假现象日益增多，促使人们寻求简单的方法来确认蜂蜜的真实性。本研究旨在评估蜂蜜经过人工掺假后热特性、理化参数、抗氧化和酶活性的变化。使用两种不同的糖浆制备了两个系列的产品，掺假剂的用量逐渐增加（0 至 30%）。在 24 个月的储存期后，与对照蜂蜜（固体）相比，评估了掺假样品（部分结晶）的质量。使用的掺假物改变了理化参数，降低了蜂蜜的抗氧化和酶活性（<0.05）。糖浆和转化糖的混合物（<0.05）以剂量依赖的方式降低了分层蜂蜜液相的粘度。在研究中，使用标准差示扫描量热法（DSC）控制人工掺假的蜂蜜。在所有掺假的蜂蜜中，观察到特定的玻璃化转变温度（TG）在 34-38.05°C 范围内，而对照蜂蜜和纯掺假剂中未观察到。此外，仅用糖浆掺假的蜂蜜在-19.5°C 至 4.10°C 的宽范围内观察到额外的 Ts。而在 50.4-57.6°C 范围内的 T 仅在转化糖掺假的蜂蜜中观察到。这些特定的 T 似乎可用于检测蜂蜜掺假并识别所用掺假剂的类型。
