Application of analytical methods in authentication and adulteration of honey

作者：Siddiqui Amna Jabbar; Musharraf Syed Ghulam; Choudhary M Iqbal; Atta ur Rahman

来源：Food Chemistry, 2017, 217: 687-698.

DOI：10.1016/j.foodchem.2016.09.001

• Honey authenticity
• Adulteration
• Botanical origin
• Geographical origin
• Nuclear magnetic resonance

Honey is synthesized from flower nectar and it is famous for its tremendous therapeutic potential since ancient times. Many factors influence the basic properties of honey including the nectar-providing plant species, bee species, geographic area, and harvesting conditions. Quality and composition of honey is also affected by many other factors, such as overfeeding of bees with sucrose, harvesting prior to maturity, and adulteration with sugar syrups. Due to the complex nature of honey, it is often challenging to authenticate the purity and quality by using common methods such as physicochemical parameters and more specialized procedures need to be developed. This article reviews the literature (between 2000 and 2016) on the use of analytical techniques, mainly NMR spectroscopy, for authentication of honey, its botanical and geographical origin, and adulteration by sugar syrups. NMR is a powerful technique and can be used as a fingerprinting technique to compare various samples.

• 出版日期2017-2-15