Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 23, Issue 3, Pages 273-276Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2009.10.004
Keywords
Food adulteration; High fructose inulin syrup; Honey; Carbohydrates; Food processing fraud; Food analysis; Food composition
Categories
Funding
- CICYT [CTQ-2006-14993/BQU]
- CSIC [PIF-08-010]
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A GC-MS method has been developed for the detection of honey adulteration with high fructose inulin syrups (HFIS). Carbohydrate composition of HFIS with different degrees of polymerization was studied; fructose, sucrose, dianhydrides of fructose (DFAs), inulobiose, kestoses and inulotriose were detected in all the samples. Honey adulterations with 5%, 10% and 20% of HFIS were performed. Inulotriose proved to be the best marker of honey adulteration with these syrups since it was not detected in any of the honey samples analyzed. (C) 2010 Elsevier Inc. All rights reserved.
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