A new approach to detecting sugar syrup addition to honey: Stable isotope analysis of hexamethylenetetramine synthesised from honey monosaccharides (fructose and glucose)
文献类型： 外文期刊
作者： Li, An 1 ; Abrahim, Aiman 1 ; Islam, Marivil 1 ; Mejias, Enrique 3 ; Halim, Nur Hafizati Abdul 4 ; Frew, Russell 5 ; Vlachou, Christina 1 ; Kelly, Simon D. 1 ;
作者机构： 1.Dept Nucl Sci & Applicat, IAEA Ctr Nucl Tech Food & Agr, Vienna Int Ctr, Food Safety & Control Lab Joint FAO,Int Atom Energ, Wagramer Str 5,POB 100, A-1400 Vienna, Austria
2.Beijing Acad Agr & Forestry Sci, Inst Qual Stand & Testing Technol, Beijing 100097, Peoples R China
3.Comis Chilena Energia Nucl, Nucl Res & Applicat Div, Nucl Technol Ctr Vulnerable Ecosyst, Santiago, Chile
4.Agensi Nuklear Malaysia, Kajang 43000, Selangor, Malaysia
5.Oritain Global Ltd, Dunedin 9016, New Zealand
关键词： Honey; Authenticity; Hydrogen isotope; Carbon isotope; Hexamethylenetetramine; Hexamine; EA-IRMS
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 434 卷
页码：
收录情况： SCI
摘要： One of the most common types of adulteration of honey involves the addition of invert sugar syrups. A new method was developed to measure the stable isotope ratios of carbon and carbon-bound non-exchangeable (CBNE) hydrogen from specific molecular positions in fructose and glucose in honey. This was achieved through periodate oxidation of the sugars to produce formaldehyde, followed by reaction with ammonia to form hexamethylenetetramine (HMT). The preparation was simplified, optimized, and validated by isotopic analysis of replicate syntheses of HMT from fructose, glucose, sugar syrup and a representative authentic honey sample. The optimized method had a repeatability standard deviation from 1.5%o to 3.0%o and from 0.1%o to 0.4%o for 62H and 613C, respectively. This methodology has advantages over alternative isotopic methods, for measuring CBNE hydrogen isotope ratios in sugars, in terms of time, sensitivity and operability and offers a complementary method to differentiate authentic honey from invert sugar syrups.
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