Determination of Honey Authenticity by Capillary Gas Chromatography

Abstract

Abstract Methodology using capillary gas chromatography was developed to determine addition of invert syrups (beet or cane) to honey. Fingerprint oligosaccharides, which were either not detectable or present in low concentrations in pure honey, were found in these inexpensive sweeteners. Oligosaccharides were analyzed as their trimethylsilyl ethers. Sixty-eight pure honey samples produced in continental North America, Hawaii, China, and Australia were analyzed. The detection limit for invert sugar addition was 5%.