Authentication of honey origin by stable isotope method (δ13C) based on combination of elemental analysis and liquid chromatography hyphenated with isotope ratio mass spectrometry (EA-LC/IRMS)

被引:0
作者
Tuan, Nguyen Ngoc [1 ]
Suong, Le Thi Ngoc [1 ]
Khanh, Nguyen Kim [1 ,2 ]
Bui, Henry [3 ]
Kuo, Ping-Chung [4 ]
Viet, Pham Hung [5 ]
Thang, Tran Dinh [1 ]
机构
[1] Ind Univ Ho Chi Minh City, Inst Biotechnol & Food Technol, Ho Chi Minh City, Vietnam
[2] Binh Duong Univ, Fac Food Technol, Binh Duong, Vietnam
[3] Hoan Vu Analyt Lab, Ho Chi Minh City, Vietnam
[4] Natl Cheng Kung Univ, Coll Med, Sch Pharm, Tainan 701, Taiwan
[5] VNU Univ Sci, Key Lab Analyt Technol Environm Qual & Food Safety, Hanoi, Vietnam
关键词
Honey; Elemental analysis; Isotope ratio mass spectrometry; Liquid chromatography; Principal component analysis; ADULTERATION; C-13/C-12; ANALYZER;
D O I
10.1016/j.jfca.2025.107642
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This study introduces the first S13C analysis for individual sugars, such as glucose and fructose, and proposes a method combining elemental analysis and isotope ratio liquid chromatography-mass spectrometry (EA/LCIRMS) to enhance isotopic techniques for verifying honey authenticity. A total of 612 honey samples were analyzed, including 465 from Vietnam, 60 from Cambodia, 42 from India, 39 from Thailand, and 5 Manuka samples from Australia. Honey S13C values ranged from -29.77 to -23.84 %o, while protein S13C values ranged from -28.74 to -23.18 %o. The study observed a strong correlation between individual sugar S13C ratios, which changed significantly with sugar adulteration, even at low levels. Using S13C values for glucose and fructose, along with S13C (%o) max and % C4 differences, enables reliable detection of added C3 beet sugar and C4-based products such as cane sugar, cane syrup, iso-glucose syrup, and high-fructose corn syrup (HFCS) (DL = 1-10 %). Statistical methods, including analysis of variance (ANOVA), Tukey's honest significance test (Tukey HSD), and principal component analysis (PCA), grouped honey samples based on their origins. This novel isotopic method surpasses existing techniques in sensitivity and analysis speed. Importantly, it is the first approach developed to detect beet sugar adulteration in Vietnamese honey, ensuring product authenticity and quality control.
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页数:9
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