Authenticity determination of honeys with non-extractable proteins by means of elemental analyzer (EA) and liquid chromatography (LC) coupled to isotope ratio mass spectroscopy (IRMS)

Abstract

The present work aims to systematically demonstrate the authenticity of honeys with non-extractable proteins for the first time, by means of EA-IRMS and LC-IRMS. Fifty-three pure honeys of various botanical and geographical origins were studied and a criterion on the basis of the stable carbon isotope ratio characterization of total honey and the main sugars was established for pure honeys. Parameters such as δ¹³C values of total honey and the main sugars were well utilized to identify honeys with non-extractable proteins. Thirty-five honeys from which protein could not be extracted were all identified as adulterated with C-4 sugars or C-3 sugars. The use of isotopic compositions and some systematic differences permit the honeys with non-extractable proteins to be reliably identified. The findings obtained in this work could supplement the AOAC 998.12 C-4 sugar method, with regard to honeys from which protein cannot be extracted.

Keywords: AOAC 998.12; C-4 sugar content; EA-IRMS; Honey adulteration; LC-IRMS.