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Method for identifying adulterated honey

A technology of honey and external standard method, applied in the field of biochemistry, can solve the problems of large amount of organic reagents, narrow application range, cumbersome processing, etc., and achieve the effects of good applicability, good repeatability, and accurate detection results

Active Publication Date: 2021-01-29
秦皇岛海关技术中心
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are few researches on the detection method of D-psicose. There are optical rotation method and liquid chromatography-evaporative light detector method. The optical rotation method is based on the linearity between the concentration of D-psicose and the optical rotation value at the same temperature The method is simple and fast, but the application range is narrow and the sensitivity is low; the liquid chromatography-evaporative light detector method is based on the characteristic that the light scattering of the sample particles has an exponential relationship with the mass, and is applied to D-allo For the detection of ketose, this method has higher sensitivity and accuracy than the optical polarimetry, but this method uses a large amount of organic reagents and the pretreatment is more cumbersome
[0006] There is no report on the detection of D-psicose content by ion chromatography-pulse amperometric detection

Method used

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  • Method for identifying adulterated honey
  • Method for identifying adulterated honey
  • Method for identifying adulterated honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1. Determination of D-psicose content in collected honey and syrup samples

[0049] Step 1. Sample collection

[0050] A total of 50 samples of different honey species were directly collected from the beekeepers, including 10 honey from flowers, 10 honey from rapeseed, 10 honey from Vitex twigs, 10 honey from linden tree, and 10 honey from acacia honey. 6 syrup samples were purchased from the Internet or supermarkets, including 4 fructose syrup and 2 corn syrup.

[0051] Step 2, sample pretreatment,

[0052] Weigh 1g of uniform honey or syrup sample (accurate to 0.001g) into a beaker, add an appropriate amount of deionized water to dissolve and mix, transfer to a 100mL volumetric flask, dilute with deionized water, and mix well; accurately pipette the solution for 0.5 mL in a 10mL volumetric flask, make up to volume with deionized water, and mix well. This solution was tested through a 0.22 μm filter membrane.

[0053] Step 3, standard working solution confi...

Embodiment 2

[0072] Embodiment 2, the influence of different eluent NaOH concentration on carbohydrate chromatogram

[0073] Configure 5 mg / L glucose, fructose, allulose mixed standard solution, and elute it with 25, 20, 15, 10, 5 mmol / L NaOH solution respectively, and investigate the separation degree and peak shape of different NaOH concentrations on chromatographic peaks affect, as a result figure 1 shown.

[0074] The experiment found that: the retention time of glucose and al-D-glutose is far apart, which has no effect on the determination; the retention time of fructose and D-glutose is relatively close, and the separation degree of the two decreases with the decrease of NaOH concentration. Upward trend. In addition, with the decrease of NaOH concentration, the retention time of D-psicose peak lengthened and the response value decreased.

[0075] Considering the resolution, response value, analysis time and other factors comprehensively, the preferred concentration of NaOH in the ...

Embodiment 3

[0076] Embodiment 3, the impact of different dilution factors on the sugar chromatogram in the sample

[0077] Select a representative positive honey sample (where the D-psicose content is 2300mg / kg), use 15mmol / L NaOH as the eluent, and test the honey samples with dilution factors of 200, 500, 1000, and 2000 respectively, and investigate Investigate the influence of different NaOH concentrations on the resolution and peak shape of chromatographic peaks, the results are as follows figure 2 As shown, the definition of the dilution factor is: when every 1 gram of honey sample is diluted with 200ml water, the dilution factor is 200; when every 1 gram of honey sample is diluted with 500ml water, the dilution factor is 500, and every 1 gram of honey sample is diluted with When 2000ml of water is diluted, the dilution factor is 2000, and so on.

[0078] The experiment found that: with the increase of the dilution factor, the resolution increased, but the detection limit of the act...

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Abstract

The invention relates to a method for identifying adulterated honey. The method comprises the following steps of: (1) pretreating a sample; and (2) determining whether the sample contains D-allulose or not by using an ion chromatography pulse ampere detector. The honey adulteration means that syrup containing Dpsicose is doped in honey. The specific method adopted in the step (2) comprises the following steps of: separating and detecting the D-allulose in to-be-detected liquid by using an ion chromatography pulse ampere detection method, determining the nature of the D-allulose in the sample by using the retention time, and quantifying the D-allulose in the sample by using an external standard method through an external standard curve method.

Description

technical field [0001] The invention belongs to the technical field of biochemistry, and in particular relates to a method for identifying adulterated honey. Background technique [0002] D-psicose / D-allulose, also known as D-ribose-2-hexulose, has a chemical formula of C6H12O6, a relative molecular mass of 180.156, a CAS number of 551-68-8, and an IUPAC name of (3R' 4R'5R)-1'3'4'5'6-pentahydroxyhexan-2-one, melting point 109°C, boiling point 551.7±50.0°C, easily soluble in water, methanol, ethanol, etc. [0003] D-Psicose is a rare monosaccharide that occurs naturally, and is the epimer of the C-3 position of D-fructose. It exists in wheat, ratthorn plants, pressed bagasse, beet molasses and other substances Among them, there is also a small amount in commercial D-glucose and D-fructose. D-psicose has great application potential in food and medicine. In terms of food, D-psicose, as a new sweetener, has 70% of the sweetness of sucrose, but only 0.3% of the calories of suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/64G01N30/96
CPCG01N30/02G01N30/64G01N30/96G01N2030/047
Inventor 崔宗岩张少博黄学者葛娜贾光群李学民
Owner 秦皇岛海关技术中心
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