食品科学技术学报2018，Vol.36Issue(3)：48-55,8.DOI:10.3969/j.issn.2095-6002.2018.03.007
利用理化参数鉴别掺假蜂蜜
Identification of Adulterated Honey Based on Physical and Chemical Parameters
摘要
Abstract
The purpose of this study was to quickly and accurately identify honey and syrup using physi-cal and chemical parameters. Using 17 kinds of honey and 10 kinds of syrup from the northern area as materials, the physical and chemical parameters, such as water content, protein content, molecular weight range,and monosaccharide content ratio, were used to analyze the similarities. In order to im-prove the resolution of fructose and glucose, an aminopropyl column was applied in this study. The results showed that pH value, polyphenol content, and flavones content were not different. The water contents of 17 kinds of honey were 15.13% -19.88% while the water contents of 10 kinds of syrup were 22.13% -28.50%. The ratios of fructose and glucose of different honey samples and syrup samples were 0.95-1.50 and 0.13 -2.80. The protein contents of honey samples were 1.12 -5.09 μg/g and the molecular weight range was 45.0-116.0 kDa. However,the syrup did not have protein. The combina-tion of protein content determination and protein molecular weight assays enhance the persuasiveness of identifying true and false honey through proteins. The moisture content,relative content of fructose/glu-cose,protein content and molecular weight of protein can be used as indicators of adulteration,and pro-vide the theoretical basis for the identification of honey adulteration.关键词
蜂蜜/糖浆/理化指标/掺假/真伪鉴别Key words
honey/syrup/physical and chemical indexes/adulteration/authenticity identification分类
轻工纺织引用本文复制引用
岳锦萍,高寒,王丹丹,李强,任虹..利用理化参数鉴别掺假蜂蜜[J].食品科学技术学报,2018,36(3):48-55,8.基金项目
国家高技术研究发展计划(863计划)项目(2007AA09Z411) （863计划）
北京市教委面上项目(SQKM201610011005). （SQKM201610011005）
