RU2646824C1 - Method of bee honey authenticity determination - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to methods for analyzing food products, namely methods for assessing the quality of bee honey. Invention can be used in the food industry to recognize a genuine and falsified product. Method of the honey authenticity evaluating includes recording the absorption spectra of honey samples and sucrose in chemically pure solutions, at that the authenticity of honey is estimated from the ratio of auto-correlation functions of the spectra of honey and sucrose (A_s(honey), A_s(suc)), calculated by electronic spectra in the UV range (190–380 nm), wherein the authenticity of honey is estimated by the ratio

, honey is considered authentic at Ω > 12.79.

EFFECT: purpose of the invention is to increase the speed of analysis, reduce the hardware, reduce labor intensity, simplification of analysis, reduction of the volume of analyzed samples.

1 cl, 3 ex, 3 tbl

Description

The invention relates to methods for the analysis of food products, and in particular to methods for assessing the quality of bee honey. It can be used in the food industry to recognize a genuine and falsified product.

A known method for determining the authenticity of honey, described in GOST 19792-2001, which includes a set of sampling operations, organoleptic determination of the taste and quality characteristics of honey, pollen analysis operations, determination of the mass fraction of water, determination of the mass fraction of reducing sugars and sucrose, determination of the diastase number, conducting a qualitative reaction to oskimethylfurfural, determination of mechanical impurities, determination of total acidity.

The disadvantages of the method are:

1) a significant number of chemical and microbiological operations;

2) the need for large quantities of sample during sample preparation (from 1.5 kg);

3) the complexity of the determination (complete experiment up to several tens of hours);

4) the availability of a specialized laboratory;

5) the presence of a large staff;

6) the high cost of the experiment.

The aim of the invention is to increase the analysis speed, reduce the hardware base, reduce the complexity, simplify the analysis, reduce the volume of the analyzed samples.

A method for assessing the authenticity of honey, including recording the absorption spectra of honey and sucrose samples in chemically pure solutions, while the authenticity of honey is estimated by the ratio of the autocorrelation functions of the spectra of honey and sucrose (A _s (honey), A _s (sah)) calculated from electronic spectra in UV range (190-380 nm), while the authenticity of honey is estimated by the ratio

A new physical characteristic of the spectrum is introduced - the autocorrelation function (ACF), determined by the formula

where A _with - autocorrelation function, nm;

D is the optical density, dimensionless quantity;

λ is the wavelength, nm;

λ ₁ , λ _n - spectrum range, nm;

Δλ is the scanning step of the spectrum, nm.

ACF is determined in the wavelength range from 190 to 380 nm.

At the same time, the authenticity of honey is estimated by the ratio

where And _with - autocorrelation function, nm.

Honey is considered authentic at Ω> 12.79.

Authentication Method

1. A small sample of a honey sample with a concentration of 1-5 g / l is dissolved in ethanol or distilled water, the resulting solution is filtered through a paper filter. The solution is poured into a separate spectrophotometer cuvette.

2. Take a small portion of sucrose of the same concentration as honey and do with it all the steps from paragraph 1 in the same solvent.

3. The absorption spectra of honey and sucrose solutions are recorded in the UV region in the range of 190-380 nm, the corresponding ACF A _s (honey) and A _s (sah) are calculated according to the results of the registration of the spectra according to the dependence

4. To determine the quality of honey, a spectroscopic quality parameter Ω is introduced, which is the ratio

, безразмерная величина.

, dimensionless quantity.

5. Honey is considered authentic at Ω> 12.79 ¹ (From table 2 it follows that the value of Ω for low-quality samples lies in the range 3.05..12.79, which implies the choice of the limit value Ω = 12.79 as a criterion of authenticity )

Example 1. For analysis, 9 samples of genuine marketable honey were taken. In accordance with the above method, the spectra of honey and sucrose were taken, the corresponding ACF of honey samples and A _with (sah) = 0.011, as well as the spectroscopic quality parameter Ω were determined. The results of the analysis are given in table. one

Example 2. For analysis, 3 samples of obviously low quality honey were taken, obtained by constant feeding of bees with sugar syrup in the honey season. For the reliability of the experiment, these samples were taken from several apiaries, geographically located in different places. With these samples, everything described in example 1 was done. The solvent was taken the same as in example 1, therefore, A _with (sah) = 0.011. The corresponding analysis results are shown in table 2.

Example 3. For analysis, 2 samples of obviously low quality honey obtained by mixing natural honey with sugar syrup were taken. For the reliability of the experiment, these samples were taken from two apiaries, geographically located in different places. With these samples, everything described in example 1 was done. The solvent was taken the same as in examples 1, 2, therefore A _with (sah) = 0.011. The corresponding analysis results are shown in table 3.

Findings. As follows from the data in tables 1-3, it is possible to evaluate the authenticity of honey according to the proposed methodology. At the same time, only a spectrophotometer is needed for analysis from the equipment, financial and labor costs are much less, and the required mass of the analyzed sample is reduced to several grams.

Claims (9)

A method for evaluating the authenticity of honey, including recording absorption spectra of honey and sucrose samples in chemically pure solutions, characterized in that the authenticity of honey is estimated by the ratio of the autocorrelation functions of the spectra of honey and sucrose calculated from electronic spectra in the UV range, while the authenticity of honey is estimated by the ratio

where A _with - autocorrelation function, nm, determined by the formula

And _with (honey), And _with (sah) - respectively, the autocorrelation functions of solutions of honey and sucrose; D is the optical density, dimensionless quantity; λ is the wavelength, nm; λ ₁ , λ _n - spectrum range, nm; Δλ is the scanning step of the spectrum, nm.