Turanose and erlose as characteristic oligosaccharides in honey: Their formation mechanism and potential application for detecting honey adulteration

文献类型： 外文期刊

第一作者： Yan, Sha

作者： Yan, Sha;Yuan, Yuzhe;Mu, Guodong;Xue, Xiaofeng;Song, Huailei

作者机构：

关键词： Honey; Turanose; Erlose; Formation mechanism; Adulteration identification

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 487 卷

页码：

收录情况： SCI

摘要： Honey contains abundant oligosaccharides which play an important role in controlling honey quality. However, there have been few reports on their formation mechanism in honey. In this study, the formation mechanism of turanose and erlose was proposed by analyzing sugar composition of obtained honey samples combined with 13C labeled sucrose experiments. Sucrose as a glucosyl donor undergoes the glycosyl transferase reaction to form turanose and erlose via alpha-glucosidase. Glucose binding with fructose occurs isomerization to form turansoe, while glucose binds with sucrose to form erlose. High content of erlose in obtained honey samples by feeding sucrose to honeybees implied erlose can serve as a potential index to identify the adulterated honey (artificially feeding sucrose to bee colonies). Based on the absence of turanose in common syrups and naturally existing in honey, syrup-disguised or adulterated honey can be preliminarily identified. This work provides a new theoretical basis for honey quality control.

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