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Method for identifying authenticity of honey

A technology of honey and authenticity, which is applied in the field of identifying the authenticity of honey and identifying the authenticity of honey based on the difference of oligosaccharides. It can solve the problems of not being able to buy real honey, achieve less interference, mild and easy-to-control experimental conditions, and is economical and simple. Effect

Inactive Publication Date: 2018-09-04
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Fake honey is rampant in the market now, so people who want to drink honey can't buy real honey

Method used

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  • Method for identifying authenticity of honey
  • Method for identifying authenticity of honey

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Experimental program
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Embodiment Construction

[0038] The technical solution of the present invention will be described in further detail below in conjunction with the accompanying drawings and embodiments.

[0039] 1. Composition analysis of oligosaccharides in honey:

[0040] Natural honey does not contain more than five oligosaccharides, while honey mixed with fructose syrup contains more than five oligosaccharides. The chromatograms of honey samples mixed with high fructose syrup and natural honey samples after solid phase extraction pretreatment and TLC development are as follows: figure 1 . Under the chromatographic conditions, the 8 kinds of oligosaccharides with different degrees of polymerization in adulterated honey samples could be separated.

[0041] 2. Qualitative Analysis of Honey Samples

[0042] Compare the oligosaccharides in the sample with the standard, if there are oligosaccharides with a degree of polymerization of five or more in the sample, it is judged that the sample is fake honey. The results ...

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Abstract

The invention discloses a method for identifying authenticity of honey. The method comprises the following steps: 1, enriching high-polymerization degree oligosaccharides; 2, separating the oligosaccharides by thin layer chromatography, and qualitatively analyzing a honey sample; 3, scanning by using a scanner, and then analyzing adulteration of the honey sample by using Image J software. By the method, in allusion to a falsification way of adulterating a fructose syrup into honey, the authenticity of the honey is identified through qualitative and quantitative analysis on the oligosaccharideshaving the degree of polymerization being greater than five in the honey.

Description

technical field [0001] The invention belongs to the technical field of food safety, and relates to a method for identifying the authenticity of honey, in particular to a method for identifying the authenticity of honey based on oligosaccharide differences. Background technique [0002] Honey is a nutritious natural nourishing food that is produced in most parts of China. It is better to be as thick as curdled fat, sweet and pure, clean and free of impurities, and not fermented. The main component of honey is sugar, of which 60% to 80% are glucose and fructose that are easily absorbed by the human body, and are one of the most commonly used tonics. Contains a variety of inorganic salts and vitamins that are close to the concentration of human serum, which is easy for the body to absorb. Many white-collar workers have the habit of drinking honey water, which can prevent constipation, nourish the skin and keep the body healthy. Nowadays, fake honey is rampant in the market, ...

Claims

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Application Information

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IPC IPC(8): G01N30/90G01N30/95
Inventor 彭强张路遥高靖静陈瑞盈
Owner NORTHWEST A & F UNIV
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