Detection and quantification of honey adulteration via direct incorporation of sugar syrups or bee-feeding: preliminary study using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and chemometrics

Cordella, Christophe; Militao, J.S.L.T.; Clément, Marie-Claude; Drajnudel, Patrick; Cabrol‐Bass, Daniel

doi:10.1016/j.aca.2004.10.018

Cited by 81 publications

(68 citation statements)

References 12 publications

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“…In recent years, the use of APS columns has been largely superseded by a highly sensitive method for the analysis of sugars using the combination of ion exchange chromatography based on Carbopac columns in combination with pulsed amperometric detection which is sensitive to low picomoles of sugars. There are many examples in the literature regarding the application of this technique to analysis of sugars in plants and plant-related materials (Cordella et al, 2005;Guignard et al, 2005;Hanko and Rohrer, 2000;Kerherve´et al, 1995;Salvador et al, 2002). In this methodology, dilute sodium hydroxide solution is used as the eluent and a HPLC system which is resistant to sodium hydroxide has been used.…”

Section: Introductionmentioning

confidence: 99%

Analysis of sugars in bee pollen and propolis by ligand exchange chromatography in combination with pulsed amperometric detection and mass spectrometry

Qian

Khan

Watson

et al. 2008

Journal of Food Composition and Analysis

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Section: Introductionmentioning

confidence: 99%

Analysis of sugars in bee pollen and propolis by ligand exchange chromatography in combination with pulsed amperometric detection and mass spectrometry

Qian

Khan

Watson

et al. 2008

Journal of Food Composition and Analysis

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“…Although some highly sophisticated methods exist to differentiate the source sugars in honey and other sugar syrups, i.e., Isotope Ratio Mass Spectrometry (IRMS), Deuterium-NMR, and Differential Scanning Calorimetry (DSC), these were considered as reference techniques [9] since the equipment is expensive and not readily available, and the methods can be time consuming. A general analytical screening method was needed to detect a wide range of compounds in the same run.…”

Section: Resultsmentioning

confidence: 99%

“…Instead, maltose in combination with four other markers and a low sucrose peak, can be used to detect adulteration. Chromatography libraries of authentic sweet sorghum syrups for direct comparisons would aid adulterant detection, as would pattern recognition chemometric techniques [9,32]. Artificial neural network (ANN) methods have been used for food authenticity and classification.…”

Section: Discussionmentioning

confidence: 99%

Detecting Adulterated Commercial Sweet Sorghum Syrups with Ion Chromatography Oligosaccharide Fingerprint Profiles

Eggleston¹,

Wartelle²

2016

Separations

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Some commercial sweet sorghum syrups can be fraudulently or accidently adulterated with inexpensive sugar syrups, particularly high fructose corn syrup (HFCS) or corn syrup, and sold at a relatively low market price or even mis-branded. This undermines the economic stability of the current small-scale producers of food-grade sweet sorghum syrup as well as the developing large-scale bioproduct industry. An analytical method is urgently needed to evaluate adulterated commercial sweet sorghum syrups. Ion chromatography with integrated pulsed amperometric detection (IC-IPAD) has been previously used to differentiate white, refined sugars manufactured from sugarcane and sugar beet. By applying a strong IC-IPAD NaOH/NaOAc gradient method over 45 min, monosaccharides, oligosaccharides and oligosaccharide isomers of at least 2 to 12 dp, as well as sugar alcohols can be detected in multiple commercial sweet sorghum and other sugar syrups. Fingerprint IC oligosaccharide profiles are extremely selective, sensitive, and reliable. By using five characteristic marker chromatography peaks of high fructose corn syrup (HFCS), including isomaltose, maltose and maltotriose, in combination with a low sucrose peak, adulterated and mis-branded syrups were identified. The analysis of 7.0 Brix blind syrup samples, marker peaks allowed the detection of as low as 10% HFCS adulteration, which is within the lower limit of adulteration before action is taken.

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“…The use of 13 C isotope ratio mass spectrometry (IRMS), which is an AOAC Official Method of detecting the addition of corn or cane sugars to honeys [12][13][14][15][16][17], can only detect C4 sugars, not C3 syrups such as cereal starch hydrolysates. Nevertheless, some minor sugars are reported to be good C3 sugar markers; the quantification of these sugars is a useful way to detect honey M. Wytrychowski : G. Daniele (*) : H. Casabianca [18][19][20][21][22][23][24] and RJ [11] adulteration. Herein, we report a new analytical strategy obtained by combining both of these methods (i.e., 13 C isotopic measurements and sugar content analysis), which can be utilized to unambiguously detect C3-and C4-based syrups.…”

Section: Introductionmentioning

confidence: 99%

Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of artificial sugars in royal jelly production

2012

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The effects of feeding bees artificial sugars and/or proteins on the sugar compositions and (13)C isotopic measurements of royal jellies (RJs) were evaluated. The sugars fed to the bees were two C4 sugars (cane sugar and maize hydrolysate), two C3 sugars (sugar beet, cereal starch hydrolysate), and honey. The proteins fed to them were pollen, soybean, and yeast powder proteins. To evaluate the influence of the sugar and/or protein feeding over time, samples were collected during six consecutive harvests. (13)C isotopic ratio measurements of natural RJs gave values of around -25 ‰, which were also seen for RJs obtained when the bees were fed honey or C3 sugars. However, the RJs obtained when the bees were fed cane sugar or corn hydrolysate (regardless of whether they were also fed proteins) gave values of up to -17 ‰. Sugar content analysis revealed that the composition of maltose, maltotriose, sucrose, and erlose varied significantly over time in accordance with the composition of the syrup fed to the bees. When corn and cereal starch hydrolysates were fed to the bees, the maltose and maltotriose contents of the RJs increased up to 5.0 and 1.3 %, respectively, compared to the levels seen in authentic samples (i.e., samples obtained when the bees were fed natural food: honey and pollen) that were inferior to 0.2% and not detected, respectively. The sucrose and erlose contents of natural RJs were around 0.2 %, whereas those in RJs obtained when the bees were fed cane or beet sugar were as much as 4.0 and 1.3 %, respectively. The combination of sugar analysis and (13)C isotopic ratio measurements represents a very efficient analytical methodology for detecting (from early harvests onward) the use of C4 and C3 artificial sugars in the production of RJ.

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Detection and quantification of honey adulteration via direct incorporation of sugar syrups or bee-feeding: preliminary study using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and chemometrics

Cited by 81 publications

References 12 publications

Analysis of sugars in bee pollen and propolis by ligand exchange chromatography in combination with pulsed amperometric detection and mass spectrometry

Analysis of sugars in bee pollen and propolis by ligand exchange chromatography in combination with pulsed amperometric detection and mass spectrometry

Detecting Adulterated Commercial Sweet Sorghum Syrups with Ion Chromatography Oligosaccharide Fingerprint Profiles

Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of artificial sugars in royal jelly production

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