Honey Sugar Research Articles

Optimization of the capillary gas chromatographic analysis of mono- and oligosaccharides in honeys

A capillary gas chromatographic method has been developed for simultaneous determination of at least 18 sugars (2 monosaccharides, 11 disaccharides and 5 trisaccharides) in honey, as their oxime-trimethylsilyl ethers. The chromatographic conditions have been systematically and thoroughly optimized, to eliminate the peak overlap commonly reported for this and other methods, especially for disaccharides. Complete analytical details are reported.

Potential use of the three frequently occurring sugars in honey to predict stingless bee entomological origin

Abstract: Stingless bee honeys were extracted from 27 nests in the West and South of Venezuela and analysed by HPLC for sugar content. The concentration and ratios of the three frequently occurring sugars, fructose, glucose and maltose, were related to the entomological origin of the samples. The fact that an unusual high maltose content was characteristic for Trigonini honeys was further explored to propose its use as a predictor of entomological origin. A dendrogram with normalized values of maltose was successfully used to cluster honeys of the same stingless bee tribe, except for Scaptotrigona spp. Three maltose ratios were calculated and all of them were distinctive for Meliponini, Trigonini and the intermediate Scaptotrigona spp. honeys. The hexoses‐to‐maltose ratio is the proposed predictor because differences at the tribe level are easily observed without further statistical analysis; in the present set of honeys, Scaptotrigona spp. presented values between 11 and 12, other Trigonini were lower than 3 and Meliponini were higher than 15.

The sensitivity of mastitis‐causing bacteria to the antibacterial activity of honey

The use of honey as a wound dressing is well established in traditional and modern medicine. There are many reports of its effectiveness in clearing bacterial infections in ulcers and abscesses, which suggest that it may be suitable for the intramammary treatment of mastitis. To evaluate this possibility, the species of bacteria that commonly cause mastitis in dairy cows were tested for their sensitivity to the antibacterial activity of honey. The growth of all seven species tested was completely inhibited by a typical honey (with antibacterial activity attributed to its content of hydrogen peroxide) at a concentration of 10% (v/ v) in the agar plates, and two by 5% honey. Six of the species were completely inhibited by a typical manuka honey (with antibacterial activity attributed to its content of a non‐peroxide component) at a concentration of 5% (v/v). Only one species was inhibited by 10% (v/v) artificial honey (sugars and gluconic acid as in honey). As honey is harmless to tissues and would leave no undesirable residues in milk, it would be of interest to now evaluate it therapeutically in clinical mastitis.

Characterization of Citrus Honey by Deuterium NMR

Israeli honey samples were characterized with respect to the isotope ratio parameters δ13C, measured by mass spectrometry, and D/H(CH3) of the ethanols produced by alcoholic fermentation, measured by deuterium NMR. Ethanols obtained from fermentation of citrus honeys have D/H(CH3) values similar to ethanols from citrus juice and that exceed the values obtained from other honeys by 5 ppm. This difference in D/H(CH3) can be used to confirm the authenticity of citrus honeys. The δ13C values of all honeys tested were similar and typical to C3 plants. Measurements of D/H(CH3) of ethanols derived from honey and of δ13C of the honey sugars are useful for detection of adulterations of citrus honey. Keywords: Honey; citrus; ethanols; deuterium; NMR; adulteration

Determination of Sugars by 3,4-Dimethylphenol Reagent

According to K. N. Ramachandran and V. K. Gupta (Microchem. J., 1992, 45, 361-364) 3,4-dimethylphenol reagent can be used in the determination of glucose, fructose, lactose, and sucrose in biological materials, because these sugars have the same absorptivity. Following their work we state that the procedure should be changed because the above sugars have different absorptivities (the highest absorptivity for fructose, the lowest for glucose, and intermediate absorptivities for lactose and sucrose). However, it was possible to determine the total sugars in honey, if the ratio of glucose to fructose was close to one, using sucrose (×0.95) as a standard.

The consumer's good chemical guide: a jargon-free guide to the chemicals of everyday life

Part 1 Perfumes: Chanel No 5 the chemistry of smell making fragrant molecules human scents aphrodisiacs aromatherapy. Part 2 Sweetness and light: sugar honey sugar as a chemical resource bulk sweeteners artificial sweeteners what makes a molecule taste sweet? Part 3 Alcohol: alcohol and body chemistry the production and chemistry of alcoholic drinks fraudulent drink the risks and benefits of drinking alcohol. Part 4 Cholesterol, fats and fibre: cholesterol oils and fats fibre hidden fibre (resistant starch) the chemistry of successful dieting. Part 5 Painkillers and painful decisions: thalidomide painkillers arthritis and non-steroid anti-inflammatory drugs opiates toxicity risk. Part 6 PVC: in praise of plastics the manufacture of PVC the additives and hazards of PVC the environmental audit. Part 7 Dioxins, the world's deadliest toxins?: chlorinated phenols tracking down dioxins dioxins at large hidden dangers the verdict. Part 8 Nitrate: the nitrogen cycle in nature food fertilizers nitrate in natural waters nitrate in the diet nitrate and human health. Part 9 Carbon dioxide, CO2: carbon dioxide, COs greenhouse gases the global CO2 budget global warming the good side of carbon dioxide. Part 10 Take care.

Internal Standard Stable Carbon Isotope Ratio Method for Determination of C-4 Plant Sugars in Honey: Collaborative Study, and Evaluation of Improved Protein Preparation Procedure

Abstract A collaborative study of the internal standard isotope ratio method for measuring C-4 plant sugars in honey Is reported. For 5 Youden pairs of samples containing 2-14% C-4 sugars, analyzed by 9 laboratories, mean sr was 1.92% and SR was 2.19%. Improved performance parameters for determination of δ13C in honey are also presented. The method was adopted first action by AOAC International. Also presented Is an improved purification procedure for the honey protein required for the Internal standard method. The dialysis-precipitation procedure described is considerably less demanding of analyst's time and eliminates possible contamination of the preparation by Indigenous yeasts and molds. No difference In δ13C values was found between the collaboratively studied method and the method when used with the improved procedure to analyze 10 known pure honeys. The dialysis- precipitation procedure is recommended as a substitute for the repeated washing procedure described In the collaboratively studied method.

Assay of reducing sugars in beverages, wines, honey and marmalades using potentiometric stripping analysis (PSA)

In the proposed method excess of Soxhlet reagent is added to the sugar standard solutions and the unknown samples; the reduction of Cu(II) to Cu2O is taking place by heating at constant temperature for a specified time. Unreduced copper in the supernatant solution or reduced copper in the Cu2O precipitate is determined by PSA. The method offers the following advantages for the determination of reducing sugars in soft drinks, wines, spirituous liquors, honey, marmalades etc.: 1) high sensitivity, due to the PSA-technique; 2) applicability to coloured and turbid samples where the official methods cannot be applied without preceding treatment of the sample; 3) good agreement with standard methods for the assay of sugars.

Capillary column gas chromatographic identification of sugars in honey as trimethylsilyl derivatives

A method for identifying carbohydrates (mono-, di- and trisaccharides) in honey is presented. It is based on the separate preparation of both trimethylsilyl ethers and oxime trimethylsilyl ethers of the sugars followed by their gas chromatographic separation on a fused-silica capillary column coated with OV-101 using temperature programming. From the two chromatograms, the number of peaks given by each derivatized sugar, their relative retention times and peak-area ratios are used for identification. The identities of two unidentified trisaccharide peaks are considered. Quantitative applications to honey sugar analysis are discussed.

STUDIES ON LIBYAN HONEYS

ABSTRACTTen honey samples representing various floral types were obtained from different areas in Libya. Two other samples were obtained from hives, where bees were fed on sugar syrup and date syrup, respectively. The chemical composition and some characteristics of these samples were studied. The data obtained generally showed that the specifications of honeys produced in Libya conformed with those required for table honey. The application of thin‐layer chromatography on cellulose‐coated plates for the analysis of honey sugars yielded clear resolution and discrete spots. Some measures — such as high level of calcium, low level of potassium and UV‐absorption spectra of honeys were suggested to be used for identifying the sugar‐honeys and for ensuring the quality of blossom honeys. An attempt has been made to predict the granulation behavior of honeys and a derived regression formula was suggested.

The sugars of honey--a review.

AbstractSurveys of floral honey composition have established that the three major components are fructose, glucose, and water, averaging 38.2, 31.3 and 17.2%, respectively. Glucose and fructose are the only monosaccharides in honey and it is these sugars, combined in various forms, that comprise the di‐ and trisaccharide fractions of floral honey. Several laboratories, utilising various chemical and physical methods, have been responsible for the isolation and characterisation of ten disaccharides, ten trisaccharides, and two higher sugars from floral honey. Several of these occur only rarely in nature, and the trisaccharide erlose, produced by the action of honeybee invertase on sucrose, was first discovered as a component of honey. Honeydew honey is produced by the honeybee from honeydew deposits left by various hemipterous insects on their host plant. Honeydew contains a more complex mixture of sugars than does nectar, and honeydew honey is appreciably higher in reducing disaccharides and higher sugars than is floral honey. The trisaccharide melizitose, not found in floral honey, is often present in levels exceeding 10% in honeydew honey. The precipitation of glucose from honey, termed granulation, is often technologically undesirable as it is sometimes followed by fermentation. Indices such as the glucose/water ratio have been used to predict granulation tendency. Small amounts of hydroxymethylfurfural (HMF) occur naturally in honey, resulting from the acid catalysed dehydration of the hexoses, particularly fructose. High levels of HMF suggest adulteration of honey with acid inverted invert syrup and several methods are available for its determination. The conversion of nectar and honeydew to the complex array of honey sugars by the honeybee involves a variety of chemical and biochemical processes, some of which are now understood, while others remain to be elucidated.

Specific Determination of Sucrose in Honey

Abstract This paper describes a procedure for determining sucrose in honey without its preliminary separation. Interference from the large excess of glucose is removed by treating with glucose oxidase-catalase, and then the glucose from invertase hydrolysis of sucrose is measured. Sucrose is difficult to measure in honey because of its low concentration and the presence of at least 24 other sugars. Standard deviation between duplicates for 50 honey samples containing from 0.06 to 10.6% sucrose was 0.19; no known honey sugars interfered. The selective adsorption method for separating sucrose from interfering oligosaccharides is too slow for repetitive analysis of honey for sucrose only, although it is 8 times more sensitive than the procedure described. Results of analysis of 13 honey samples for sucrose by this procedure (averaging 1.66%) and the selective adsorption method (averaging 1.59%) did not differ significantly.

Determination of reducing sugars in honey, marmalades and fruit juices using a copper ion-selective electrode

A potentiometric method for the determination of reducing sugars is described. The sample is treated with Stanley-Benedict reagent and the amount of unreacted copper(II) is determined with a copper-selective electrode by use of the standard addition method; it is then related directly to the amount of reducing sugar. Amounts of glucose in the range 0.25–2 mg have been determined with an average error of about 2%. The method has been applied to the analysis of honey, marmalades and fruit juices. The analytical recovery of glucose was 99–106%. Comparison with an official method gave satisfactory results.

Ultraviolet Spectrophotometric Detection of Added Sugar in Honey

Ultraviolet Spectrophotometric Detection of Added Sugar in Honey

Application of Fiehe and Feder Reactions for the Detection of Artificial Invert Sugar in Honey

Application of Fiehe and Feder Reactions for the Detection of Artificial Invert Sugar in Honey

Selective Adsorption Method for Determination of the Sugars of Honey—Correction

Selective Adsorption Method for Determination of the Sugars of Honey—Correction

Selective Adsorption Method for Determination of the Sugars of Honey

Selective Adsorption Method for Determination of the Sugars of Honey

Note—Modification of the Fiehe test for the detection of artificial invert sugar in honey

Journal Article Note—Modification of the Fiehe test for the detection of artificial invert sugar in honey Get access Journal of Association of Official Agricultural Chemists, Volume 12, Issue 3, 15 August 1929, Pages 323–324, https://doi.org/10.1093/jaoac/12.3.323 Published: 24 February 2020

Report on Honey—Detection of Artificial Invert Sugar in Honey

Journal Article Report on Honey—Detection of Artificial Invert Sugar in Honey Get access William Seaman William Seaman Associate Referee U. S. Food and Drug Inspection Station, New York, N. Y. Search for other works by this author on: Oxford Academic Google Scholar Journal of Association of Official Agricultural Chemists, Volume 8, Issue 4, 15 May 1925, Pages 364–371, https://doi.org/10.1093/jaoac/8.4.364 Published: 10 March 2020

Report on Honey—Detection of Artificial Invert Sugar in Honey

Report on Honey—Detection of Artificial Invert Sugar in Honey