利用理化参数鉴别掺假蜂蜜

Identification of Adulterated Honey Based on Physical and Chemical Parameters

摘要:

利用几种理化参数快速、准确鉴别蜂蜜与糖浆。以北方地区常见的17种蜂蜜和10种糖浆为研究对象,通过理化参数(水分、多酚、黄酮含量、pH值、蛋白质含量及分子质量范围、单糖含量比等)分析蜂蜜和糖浆的异同。为了提高果糖和葡萄糖的分辨率,采用氨基色谱柱,在流动相的选择上进行了优化。结果显示,pH值、多酚含量、黄酮含量无明显区别。水分含量、单糖含量比、蛋白质含量及其分子质量范围有区别:1)蜂蜜、糖浆的w(水)范围分别为15.13%~19.88%、 22.13%~28.50%；2)蜂蜜、糖浆的果糖与葡萄糖质量分数比分别为0.95~1.50、 0.13~2.80；3)蜂蜜中w(蛋白质)范围为1.12~5.09μg/g,分子质量范围为45.0~116.0kDa,糖浆中不含蛋白质。将蛋白质含量测定与蛋白质分子质量测定相结合,增强了通过蛋白质鉴别真假蜂蜜的说服力。水分含量、果糖与葡萄糖质量分数比、蛋白质含量及分子质量可作为掺假鉴别的指标,为蜂蜜的掺假鉴别提供理论依据。

Abstract:

The purpose of this study was to quickly and accurately identify honey and syrup using physical and chemical parameters. Using 17 kinds of honey and 10 kinds of syrup from the northern area as materials, the physical and chemical parameters, such as water content, protein content, molecular weight range, and monosaccharide content ratio, were used to analyze the similarities. In order to improve the resolution of fructose and glucose, an aminopropyl column was applied in this study. The results showed that pH value, polyphenol content, and flavones content were not different. The water contents of 17 kinds of honey were 15.13%-19.88% while the water contents of 10 kinds of syrup were 22.13%-28.50%. The ratios of fructose and glucose of different honey samples and syrup samples were 0.95-1.50 and 0.13-2.80. The protein contents of honey samples were 1.12-5.09μg/g and the molecular weight range was 45.0-116.0kDa. However, the syrup did not have protein. The combination of protein content determination and protein molecular weight assays enhance the persuasiveness of identifying true and false honey through proteins. The moisture content, relative content of fructose/glucose, protein content and molecular weight of protein can be used as indicators of adulteration, and provide the theoretical basis for the identification of honey adulteration.