Open AccessA comprehensive analysis of 13C isotope ratios data of authentic honey types produced in China using the EA-IRMS and LC-IRMS
Author(s) -
Jinzhong Xu,
Xiuhong Liu,
Bin Wu,
YanZhong Cao
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04153-2
Subject(s) - δ13c , isotope ratio mass spectrometry , chemistry , carbon 13 nmr , chromatography , sugar , isotopes of carbon , stable isotope ratio , food science , environmental chemistry , gas chromatography , organic chemistry , total organic carbon , physics , quantum mechanics
In the current study, we have comprehensively analyzed different kinds of pure honey which was produced in various areas in China according to δ 13 C-EA -IRMS (AOAC method 998.12) and δ 13 C-LC-IRMS (proposed by the Intertek laboratory in Europe) methods. As for the δ 13 C-EA -IRMS method, the study was confirmed that the C4 sugar of all authentic honey samples was qualified. Further inter-laboratory comparison experiments using the δ 13 C-LC-IRMS method found that all authentic honey samples had Δδ 13 C (‰) values within the naturally occurring range of ± 1‰ for Δδ 13 C (‰) fru-glu. However, about 70% samples had Δδ 13 C (‰) values outside the range of ± 2.1‰ for Δδ 13 C (‰) max., indicating that a large proportion of pure honey in China can't pass the δ 13 C-LC-IRMS test, although these honeys were extracted from unadulterated sources. Based on the present findings, we consider that the δ 13 C-LC-IRMS method is not appropriate to reliably detect adulterated honeys with C3 sugars in China.