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A new methodology based on GC-MS to detect honey adulteration with commercial syrups

AuthorsRuiz-Matute, Ana I. ; Soria, Ana C. ; Martínez-Castro, Isabel ; Sanz, M. Luz
Issue Date2007
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 55: 7264- 7269 (2007)
AbstractHoney adulterations can be carried out by addition of inexpensive sugar syrups, such as high fructose com syrup (HFCS) and inverted syrup (IS). Carbohydrate composition of 20 honey samples (16 nectar and 4 honeydew honeys) and 6 syrups has been studied by GC and GC-MS in order to detect differences between both sample groups. The presence of difructose anhydrides (DFAs) in these syrups is described for the first time in this paper; their proportions were dependent on the syrup type considered. As these compounds were not detected in any of the 20 honey samples analyzed, their presence in honey is proposed as a marker of adulteration. Detection of honey adulteration with HFCS and IS requires a previous enrichment step to remove major sugars (monosaccharides) and to preconcentrate DFAs. A new methodology based on yeast (Saccharomyces cerevisiae) treatment has been developed to allow the detection of DFAs in adulterated honeys in concentrations as low as 5% (w/w). © 2007 American Chemical Society.
Publisher version (URL)http://dx.doi.org/10.1021/jf070559j
Identifiersdoi: 10.1021/jf070559j
issn: 0021-8561
Appears in Collections:(IQOG) Artículos
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