Abstract
The total d-gluconic acid (free d-gluconic acid and d-glucono-δ-lactone) content of 20 Galician (northwestern Spain) honeys has been determined using an enzymatic method. To the author's knowledge, this is the first time this method has been applied to honey. The solution of honey was adjusted to pH 10.5 with 0.1 N KOH; 10 min at room temperature was allowed for hydrolysis of d-glucono-δ-lactone to d-gluconic acid. After this, it was necessary to adjust to test pH (7.8) with 0.1 N HCl. With these conditions, there were no observed interference effects. The enzymatic determination was measured spectrophotometrically at 340 nm, using gluconate kinase and 6-phosphogluconate dehydrogenase. The method combines precision (% CV was 0.30, at worst), good recovery (99.8%), simplicity, and low cost because this cost was reduced by 60% using a microtest. The total d-gluconic acid content of the honeys analyzed ranges between 3.91 and 11.71 g/kg (mean = 7.37 g/kg), which is in keeping with value ranges obtained by other authors using HPLC methods. Keywords: Honey; total d-gluconic acid; d-glucono-δ-lactone; enzymatic analysis
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
