Differential distribution of authenticity results of different varieties of refined honey based on stable isotope ratio method

Abstract

Objective Using the stable isotope ratio method for the authenticity identification and variety identification of refined honey. Methods In this paper, a total of 17 samples of different varieties of refined honey were used to obtain refined honey proteins by precipitation with sodium tungstate solution and sulphuric acid solution. The isotope mass spectrometer was used to simultaneously detect the δ 13 C values of refined honey proteins and refined honey as well as the δ 18 O and δ 2 H values of refined honey, processed of the results obtained, analysed the authenticity of the samples and conduct a variety identification study. Results Tested of the resulting honey samples, the results showed that four batches of refined honey did not up to standard, two batches of C-4 vegetable syrup were detected as adulterated, and two batches of protein were not detected. The δ 18 O and δ 2 H values of refined honey were also found to be effective in distinguishing the varietal origin of refined honey to a certain extent. Conclusions The stable isotope ratio method is useful in the authenticity identification of refined honey, and provides new ideas to further promote the authenticity of refined honey and variety identification research.