Method for identifying genuine and fake honey

A honey, authenticity technology, applied in the field of food quality control, achieves the effects of low cost, simple operation, and suitable for popularization and application

Inactive Publication Date: 2011-11-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, rice and nectar plants belong to the same C3 plant, so the adulteration of rice fructose syrup cannot be identified by this method

Method used

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  • Method for identifying genuine and fake honey

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Collect fresh honey samples from the beehive during the flowering period of rape honey, linden honey, acacia honey, date nectar, wattle honey, longan honey, and lychee honey. Take 1.00g different honey samples and rice syrup samples, and use citric acid-phosphoric acid. The volume of disodium hydrogen buffer is made up to a 10 ml volumetric flask. Pipette 1.0 ml crude enzyme solution and 1.0 ml 30 mM p-nitrophenyl-β-D-glucoside (pNPG) into a test tube, mix well, and heat in a 37 ℃ water bath for 1.5 hours. Immediately add 5.0 mL of 1 M Na to the reaction mixture heated in a water bath 2 CO 3 The stop solution terminates the reaction, and the absorbance is measured at a wavelength of 400 nm after cooling to room temperature. In addition, take the reaction solution under the same conditions and immediately heat it in a boiling water bath for 5 minutes, and add 5.0 mL 1 M Na after inactivation 2 CO 3 Solution, as a blank control. The results are shown in Table 1.

[0020] T...

Embodiment 2

[0024] The rape honey and acacia honey were stored at room temperature for different periods of time, and 1.00 g of different honey samples and rice syrup samples were taken, and the volume was adjusted to a 10 ml volumetric flask with citric acid-disodium hydrogen phosphate buffer. Pipette 1.0 ml crude enzyme solution and 1.0 ml 30 mM p-nitrophenyl-β-D-glucoside (pNPG) into a test tube, mix well, and heat in a 37 ℃ water bath for 1.5 hours. Immediately add 5.0 mL of 1 M Na to the reaction mixture heated in a water bath 2 CO 3 The stop solution terminates the reaction, and the absorbance is measured at a wavelength of 400 nm after cooling to room temperature. In addition, take the reaction solution under the same conditions and immediately place it in a boiling water bath and heat it for 5 minutes, then add 5.0mL 1 M Na 2 CO 3 Solution, as a blank control. The results are shown in Table 2.

[0025] Table 2 β-glucosidase activity (U / g) in honey stored at room temperature for diff...

Embodiment 3

[0029] Mix 0%, 50%, 80%, and 100% rice syrup in Vitex nectar and rape honey respectively. Take 1.00 g of each sample and dilute to a 10 ml volumetric flask with citric acid-disodium hydrogen phosphate buffer. Pipette 1.0 ml crude enzyme solution and 1.0 ml 30 mM p-nitrophenyl-β-D-glucoside (pNPG) into a test tube, mix well, and heat in a 37 ℃ water bath for 1.5 hours. Immediately add 5.0 mL of 1 M Na to the reaction mixture heated in a water bath 2 CO 3 The stop solution terminates the reaction, and the absorbance is measured at a wavelength of 400 nm after cooling to room temperature. In addition, take the reaction solution under the same conditions and immediately place it in a boiling water bath and heat it for 5 minutes, then add 5.0mL 1 M Na 2 CO 3 Solution, as a blank control. The results are shown in Table 3.

[0030] Table 3 β-glucosidase activity in honey mixed with rice syrup in different proportions (unit U / g)

[0031]

[0032] It can be seen from Table 3 that as the c...

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Abstract

The invention provides a method for identifying genuine and fake honey. The genuine and fake honey is identified by determining whether the enzyme activity of beta-glucosidase in honey exists. The authenticity of honey is in proportion to the detected enzyme activity; a product contains more natural honey when absorbance is higher; and the product contains fewer natural honey when the absorbance is lower. The enzyme activity of beta-glucosidase in the honey is represented by an enzyme activity unit in each gram of honey; and one enzyme activity unit is represented by enzyme amount required by catalyzing one micromole of p-nitrophenol each minute. The method is suitable for identifying the raw materials of the honey or a product prepared from honey serving as raw materials and identifying whether a fake material is mixed in the product. The method is high in flexibility, easy to operate, low in cost and suitable for popularization, and the conventional instrument is used.

Description

technical field [0001] The invention belongs to a food quality control method, and relates to a honey authenticity identification method, which determines the authenticity of the honey by measuring the activity of β-glucosidase in the honey. Background technique [0002] Honey is a natural sweet substance that bees collect nectar, secretions or honeydew from plants, combine with their own secretions, undergo transformation, dehydration, and storage in the honeycomb to maturity (GB18796-2005). Honey is rich in active substances such as essential amino acids, vitamins, polyphenols, flavonoids, polysaccharides, active enzymes, and carotenoids, and has a variety of physiological functions, such as anti-oxidation, antibacterial, accelerated wound repair, and enhanced immunity. Honey is a natural product with high medicinal value and health care value. The market demand is relatively large and the price is relatively high. Therefore, the false phenomenon of honey doping has been a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N1/28
Inventor 胡福良张翠平郑火青张金连
Owner ZHEJIANG UNIV
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