Abstract:
:Stable carbon isotope ratios (δ13C) for glucose, fructose, disaccharides, trisaccharides, and organic acids in 116 commercial honey samples were measured by LC/IRMS. On the basis of EA/IRMS and LC/IRMS authenticity criteria, 39 of the samples were judged to have been adulterated. The δ13C values for organic acids from pure honey, reported here for the first time, ranged from -33.6 to -26.5‰. The mean Δδ13C (glucose-organic acids) value was +3.7 ± 0.9‰. Glucose and organic acid δ13C values were strongly correlated (R = 0.71, P < 0.001). Gluconic acid, the predominant organic acid in honey, has been reported to be produced via decomposition of glucose by bee glucose-oxidase and certain Gluconobacter spp. This fact was confirmed by isotope analysis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kawashima H,Suto M,Suto Ndoi
10.1016/j.foodchem.2019.03.053subject
Has Abstractpub_date
2019-08-15 00:00:00pages
49-55eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30530-8journal_volume
289pub_type
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