Identification method for rape honey doped in acacia honey

A technology for acacia honey and rapeseed honey, which is applied in the field of food science, can solve problems such as difficulty in distinguishing acacia honey, and achieve the effects of excellent selectivity and sensitivity, good separation effect and strong feasibility.

Active Publication Date: 2015-05-13
西安众天食品有限责任公司
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Problems solved by technology

The current quality control of honey mainly focuses on the two major components of sugar and polyphenols, and these two types of components exist in both acacia honey and rapeseed honey, which makes it quite difficult to distinguish acacia honey from acacia honey mixed with rapeseed honey

Method used

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  • Identification method for rape honey doped in acacia honey
  • Identification method for rape honey doped in acacia honey
  • Identification method for rape honey doped in acacia honey

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Embodiment Construction

[0027] Further description will be given below in conjunction with the accompanying drawings and embodiments.

[0028] Accurately weigh 0.0330 mg gallic acid, 0.0205 mg protocatechuic acid, 0.2700 mg p-hydroxybenzoic acid, 0.12 mg chlorogenic acid, 0.0190 mg caffeic acid, 0.0270 mg syringic acid, 0.0150 mg p ?Coumaric acid, 0.0540 mg ferulic acid, 0.0520 mg ellagic acid and 0.0640 mg rosmarinic acid ten kinds of phenolic acid standard, dissolved in chromatographically pure methanol and dilute to 10 mL, as the reference solution. Filter through a 0.45 μm microporous membrane and analyze by HPLC?ECD. Using ZORBAX SB?C18 (250 mm×4.6 mm, 5 μm), the mobile phase is: A: methanol B: 0.1% acetic acid aqueous solution; gradient elution method: 0 min? 10 min? 20 min? 25 min? 30 min ?50 min?60 min?70 min, Methanol: 5%?15%?15%?17%?30%? 40%?55%?70%, 1.0% acetic acid aqueous solution: 95%?85%?85%? 83%? 70%? 60%? 45%? 30%; flow rate: 1.0 ml / min; detection voltage: 0.9 V; detection waveleng...

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Abstract

The invention discloses a method for identifying acacia honey mixed with rapeseed honey. First, resin is used to extract phenolic acid compounds from honey, and chromatographically pure methanol is used to dilute the volume to prepare a test solution; then a certain amount of ten Prepare a phenolic acid reference substance, and dilute to volume with chromatographically pure methanol to prepare a reference substance solution. The determination method is to inject the reference substance solution and the test solution into the high-performance liquid chromatograph respectively, use the reference substance as the reference substance, measure and record the chromatogram, and obtain the HPLC-ECD fingerprint of acacia honey, and then use the same method to obtain the rapeseed The HPLC-ECD fingerprints of acacia honey and acacia honey mixed with rape honey were compared and combined with chemometric methods to identify whether acacia honey was adulterated with rape honey. The invention has reasonable design, good separation effect, high sensitivity and strong feasibility, and solves an important technical problem in adulteration identification and quality control of acacia honey.

Description

technical field [0001] The invention relates to a method for identifying rape honey mixed with acacia honey, in particular to a method for identifying rape honey mixed with acacia honey by using high performance liquid chromatography fingerprints combined with a chemometric method, and belongs to the field of food science. Background technique [0002] Honey is a natural sweet substance that is fully brewed by bees after collecting nectar, secretions or honeydew from plants, combining with their own secretions. Honey is known as "the essence of a hundred flowers" and is recognized as a natural food with various biological activities. Flavonoids, phenolic acids, organic acids, proteins, amino acids and other trace active substances in honey are closely related to the types of nectar plants. An important component of efficacy such as disease. The quality of honey depends on the type of nectar source and its chemical composition. Because the sensory characteristics of honey ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
Inventor 曹炜王锦梅赵静程妮雷兴生
Owner 西安众天食品有限责任公司
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