HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups

被引：99

作者：

Morales, V. ^{[1
]}

Corzo, N. ^{[1
]}

Sanz, M. L. ^{[2
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

[2] CSIC, Inst Quim Organ Gen, E-28006 Madrid, Spain

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 02期

关键词：

oligosaccharides; honey; syrup; adulteration; HPAEC-PAD;

D O I：

10.1016/j.foodchem.2007.08.050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method previously validated in our laboratory to study the oligosaccharide profile of honey was used in this work to detect adulterations of corn syrups (CS) and high fructose corn syrups (HFCS) in genuine honey samples. High molecular weight oligosaccharides (DP3-DP16) of 9 sugar syrups and 25 honey samples were analysed by HPAEC-PAD. Samples were previously treated with activated charcoal to remove mono and disaccharides. This method enabled the detection of honey adulterations with CS down to 5%. Adulterations of honeys with HFCS with different degrees of isomerisation (20% and 40%) were also detected. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：922 / 928

页数：7

共 24 条

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