Determination of honey authenticity by anion-exchange liquid chromatography

Methodology using anion-exchange liquid chromatography with pulsed amperometric detection was developed to determine the addition of invert syrups (beet or cane) and high-fructose corn syrup to honey. The invert syrups used were either chemically (commercially) or enzymatically prepared. Fingerprint...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of AOAC International Vol. 77; no. 3; p. 695
Main Authors:	Swallow, K W, Low, N H
Format:	Journal Article
Language:	English
Published:	England 01-05-1994
Subjects:	Chromatography, Ion Exchange - methods Fructose - analysis Glucose - analysis Honey - analysis Honey - standards Oligosaccharides - analysis Sucrose - analysis
Online Access:	Get more information
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Methodology using anion-exchange liquid chromatography with pulsed amperometric detection was developed to determine the addition of invert syrups (beet or cane) and high-fructose corn syrup to honey. The invert syrups used were either chemically (commercially) or enzymatically prepared. Fingerprint oligosaccharides were shown to be present in these sweeteners, which were either not detectable or present at low concentrations in pure honey. Forty-four pure honey samples produced in continental North America, Hawaii, China, and Australia were used in this study.
ISSN:	1060-3271
DOI:	10.1093/jaoac/77.3.695