CN102252979A - Method for identifying genuine and fake honey - Google Patents
Method for identifying genuine and fake honey Download PDFInfo
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- CN102252979A CN102252979A CN 201110067242 CN201110067242A CN102252979A CN 102252979 A CN102252979 A CN 102252979A CN 201110067242 CN201110067242 CN 201110067242 CN 201110067242 A CN201110067242 A CN 201110067242A CN 102252979 A CN102252979 A CN 102252979A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 133
- 238000000034 method Methods 0.000 title abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 44
- 102000004190 Enzymes Human genes 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 39
- 102000006995 beta-Glucosidase Human genes 0.000 claims abstract description 35
- 108010047754 beta-Glucosidase Proteins 0.000 claims abstract description 35
- 238000002835 absorbance Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- BTJIUGUIPKRLHP-UHFFFAOYSA-N 4-nitrophenol Chemical compound OC1=CC=C([N+]([O-])=O)C=C1 BTJIUGUIPKRLHP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 8
- 238000012850 discrimination method Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000013016 damping Methods 0.000 claims description 5
- CBMPTFJVXNIWHP-UHFFFAOYSA-L disodium;hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].OP([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O CBMPTFJVXNIWHP-UHFFFAOYSA-L 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 238000006555 catalytic reaction Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 6
- 235000020357 syrup Nutrition 0.000 description 13
- 239000006188 syrup Substances 0.000 description 13
- 241000209094 Oryza Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000009566 rice Nutrition 0.000 description 12
- 241000256844 Apis mellifera Species 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 239000011541 reaction mixture Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 240000007472 Leucaena leucocephala Species 0.000 description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 2
- 235000015742 Nephelium litchi Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a method for identifying genuine and fake honey. The genuine and fake honey is identified by determining whether the enzyme activity of beta-glucosidase in honey exists. The authenticity of honey is in proportion to the detected enzyme activity; a product contains more natural honey when absorbance is higher; and the product contains fewer natural honey when the absorbance is lower. The enzyme activity of beta-glucosidase in the honey is represented by an enzyme activity unit in each gram of honey; and one enzyme activity unit is represented by enzyme amount required by catalyzing one micromole of p-nitrophenol each minute. The method is suitable for identifying the raw materials of the honey or a product prepared from honey serving as raw materials and identifying whether a fake material is mixed in the product. The method is high in flexibility, easy to operate, low in cost and suitable for popularization, and the conventional instrument is used.
Description
Technical field
The invention belongs to the food quality control method, relate to a kind of honey authenticity discrimination method, the beta-glucosidase enzyme activity has or not the true and false of judging honey in the honey by measuring.
Background technology
Honey is nectar, secretion or the honeydew of honeybee herborization, after self secretion combines, through transforming in honeycomb, dehydration, storing the crude sweet material (GB18796-2005) that forms to ripe process.Honey contains abundant essential amino acid, vitamin, Polyphenols, flavonoid class, polysaccharide, organized enzyme and carotenoid isoreactivity material, has different physiological roles, as anti-oxidant, antibiotic, acceleration of wound reparation and enhance immunity etc.Honey is a kind of natural prodcuts, has higher medical value and health care value, and the market demand is bigger, and price is higher relatively, and therefore, honey adulteration phenomenon is of long duration.
In recent years, honey is mingled and developed into materials such as mixing glucose, glucose syrup, HFCS, and is very similar to natural honey on the organoleptic indicator of these false honey products and the part physical and chemical index.Can solve the syrup that high-fructose corn syrup etc. derives from the C4 plant with stable carbon isotope method and mingle problem (Hu Fuliang, 2000).But paddy rice and nectariferous plant belong to C3 plant together, so the problem of mingling of rice HFCS can't be differentiated with the method.Honey mingle and the sound development, the export trade that have influence on the honey industry of faking earned foreign exchange and consumer's rights and interests protection, need to strengthen the research of honey authenticity authentication technique.
Honey is animals and plants double source product, so, can in natural honey, seek a kind of endocrine some particular matter of honeybee body that derives from order to differentiate true and false honey? honeybee has added multiple enzyme when brew honey, can we judge the true and false of honey by detecting these enzymes? Low etc. (1986) find to exist beta-glucosidase first in honey, in 11 kinds of honey samples of its mensuration, all can record this enzyme.Pontoh etc. (2002) are the separation and purification beta-glucosidase from hypopharyngeal gland, stomach and the honey sac of apis mellifera, and the result shows that the beta-glucosidase that extracts in three tissues is the same.Therefore they infer that beta-glucosidase is to be produced by hypopharyngeal gland, are secreted in the mouth, by the arrival honey sac of feeding, transfer to honeycomb from honey sac then.We all can detect the beta-glucosidase enzyme activity in the honey, and do not detect this enzyme activity in nectar several years ago also finding in the honey quality Control Study, illustrate that this enzyme source is in honeybee (easy Song Qiang etc., 2010).And this enzyme is more stable in honey storage process, can be used as the index that honey authenticity is differentiated.
Summary of the invention
The purpose of this invention is to provide a kind of honey authenticity discrimination method, be applicable to and differentiate the honey raw material or be the goods of raw material only, differentiate its whether adulteration with honey.
The present invention realizes by following steps:
(1) preparation of the crude enzyme liquid of beta-glucosidase in the honey: take by weighing 1.00g honey sample, be settled to the 10ml volumetric flask with citric acid-sodium hydrogen phosphate damping fluid;
(2) measure beta-glucosidase enzyme activity in the honey: draw 1.0 ml crude enzyme liquids and 1.0 ml, 30 mM right-nitrobenzophenone-β-D-glucoside is in test tube, mixing is placed on heating 1.5 h in 37 ℃ of water-baths, adds 5.0 mL, 1 M Na immediately in the reaction mixture in water-bath after the heating
2CO
3The stop buffer cessation reaction is cooled to after the room temperature and measures absorbance at 400nm wavelength place;
(3) differentiate honey according to measured beta-glucosidase enzyme activity: the authenticity of honey is directly proportional with measured enzyme activity, and absorbance is high more, and it is many more to contain natural honey; Absorbance is low more, and it is few more to contain natural honey.
The beta-glucosidase enzyme activity is the enzyme activity unit (unit/g) that has in every gram honey in the honey; Enzyme activity unit is an enzyme activity unit for per minute catalysis forms the needed enzyme amount of micromole's p-nitrophenol.
Concrete criterion: when detected beta-glucosidase enzyme activity is higher than 0.5 U/g in the honey, can assert that this honey is pure natural honey; When detected beta-glucosidase enzyme activity is lower than 0.4 U/g in the honey, can assert that this honey is the honey of mingling; When detected beta-glucosidase enzyme activity is lower than 0.2 U/g in the honey, can assert that this honey is the honey of mingling more than 50%; When detecting in the honey, then think not contain the fraud thing of natural honey less than the beta-glucosidase enzyme activity.
Another object of the present invention provides described method at the honey raw material or only be to have or not in the goods of raw material in the judgement of natural honey to use with honey.
Method provided by the invention has the following advantages:
In the honey beta-glucosidase enzyme activity at the equal stable existence of different conditions of storage.Can differentiate not only whether fresh honey is mingled, also be applicable to only be the goods of raw material with honey.
2. beta-glucosidase derives from honeybee in the honey, and therefore, this method is not only applicable to whether mix grapes fruit syrup class material in the honey, is applicable to yet and mixes other material in the honey.
3. the inventive method is highly sensitive, uses conventional instrument, and simple to operate, cost is low, is suitable for applying.
Embodiment
The present invention is further described in conjunction with the embodiments.
Embodiment 1
From beehive, gather fresh honey sample at rape honey, Mel, acacia honey, Mel Jujubae, chaste honey, honey of lungan flowers, honey of lychee flowers florescence, get different honey sample of 1.00g and rice syrup sample respectively, be settled to 10 ml volumetric flasks with citric acid-sodium hydrogen phosphate damping fluid.Draw 1.0 ml crude enzyme liquids and 1.0 ml, 30 mM right-nitrobenzophenone-β-D-glucoside (pNPG) is in test tube, mixing is placed in 37 ℃ of water-baths and heats 1.5h.Add 5.0 mL, 1 M Na immediately in the reaction mixture in water-bath after the heating
2CO
3The stop buffer cessation reaction is cooled to after the room temperature and measures absorbance at 400nm wavelength place.In addition, the reactant liquor of getting the same terms places boiling water bath heating 5 min immediately, adds 5.0 mL, 1 M Na after the deactivation
2CO
3Solution is as blank.The results are shown in Table 1.
Beta-glucosidase enzyme activity in the table 1 variety classes honey
| Honey is planted | Rape honey | Mel | Acacia honey | Mel Jujubae | Chaste honey | Honey of lychee flowers | Rice syrup |
| Enzyme activity (U/g) | 0.600 | 0.536 | 0.623 | 0.567 | 0.543 | 0.587 | 0 |
As seen from Table 1, all detect higher beta-glucosidase enzyme activity in the honey of different plant origins, enzyme activity all reaches more than 0.5 U/g, and does not detect this enzyme activity in the rice syrup.Enzyme activity is more stable between the honey sample of different plant origins, illustrate that the enzyme amount that honeybee adds in collection and brew honey process is more stable, and this enzyme can be as the true and false identification beacon of honey.
Embodiment 2
Rape honey, acacia honey are at room temperature stored different time respectively, get different honey sample of 1.00g and rice syrup sample respectively, be settled to 10 ml volumetric flasks with citric acid-sodium hydrogen phosphate damping fluid.Draw 1.0 ml crude enzyme liquids and 1.0 ml, 30 mM right-nitrobenzophenone-β-D-glucoside (pNPG) is in test tube, mixing is placed in 37 ℃ of water-baths and heats 1.5h.Add 5.0 mL, 1 M Na immediately in the reaction mixture in water-bath after the heating
2CO
3The stop buffer cessation reaction is cooled to after the room temperature and measures absorbance at 400nm wavelength place.In addition, the reactant liquor of getting the same terms adds 5.0mL 1 M Na after placing boiling water bath heating 5 min deactivations immediately
2CO
3Solution is as blank.The results are shown in Table 2.
Table 2 room temperature condition stores beta-glucosidase enzyme activity (U/g) in the different time honey
| Period of storage (moon) | 1 | 3 | 5 | 7 | 9 | 12 |
| Rape honey | 0.613 | 0.592 | 0.583 | 0.557 | 0.561 | 0.574 |
| Mel | 0.529 | 0.515 | 0.508 | 0.499 | 0.483 | 0.465 |
As seen from Table 2, separate sources honey at room temperature stored in 1 year, and its beta-glucosidase enzyme activity does not significantly descend, and stored up to 1 year, and enzyme activity is about 0.5 U/g in the honey.Therefore, this enzyme activity height is not only applicable to fresh honey and the discriminating of mingling honey, is applicable to the honey authenticity discriminating that stores a year yet.
Embodiment 3
Mix 0%, 50%, 80%, 100% rice syrup respectively in chaste honey and rape honey, each sample is got 1.00g, is settled to 10 ml volumetric flasks with citric acid-sodium hydrogen phosphate damping fluid.Draw 1.0 ml crude enzyme liquids and 1.0 ml, 30 mM right-nitrobenzophenone-β-D-glucoside (pNPG) is in test tube, mixing is placed in 37 ℃ of water-baths and heats 1.5h.Add 5.0 mL, 1 M Na immediately in the reaction mixture in water-bath after the heating
2CO
3The stop buffer cessation reaction is cooled to after the room temperature and measures absorbance at 400nm wavelength place.In addition, the reactant liquor of getting the same terms adds 5.0mL 1 M Na after placing boiling water bath heating 5 min deactivations immediately
2CO
3Solution is as blank.The results are shown in Table 3.
Table 3 mixes the beta-glucosidase enzyme activity (U/g of unit) in the honey of different proportion rice syrup
As seen from Table 3, along with the increase of mixing rice syrup concentration in the honey, the vigor of beta-glucosidase reduces gradually in the honey.When mixing 50% rice syrup, the vigor of beta-glucosidase is lower than 0.4 U/g in the honey, and when the rice syrup that mixes 80%, the vigor of the beta-glucosidase in the honey is lower than 0.2 U/g.Therefore, according to the height of enzyme activity, can roughly determine to mix in the honey ratio of rice syrup.
Claims (4)
1. the discrimination method of a honey authenticity is characterized in that, is index with the beta-glucosidase enzyme activity, realizes by following steps:
(1) preparation of the crude enzyme liquid of beta-glucosidase in the honey: take by weighing the honey sample, be settled to volumetric flask with citric acid-sodium hydrogen phosphate damping fluid;
(2) measure beta-glucosidase enzyme activity in the honey: draw crude enzyme liquid and right-nitrobenzophenone-β-D-glucoside in test tube according to the 1:1 volume ratio, mixing was placed in 37 ℃ of water-baths heating 1.5 hours, added Na immediately
2CO
3The stop buffer cessation reaction is cooled to after the room temperature and measures absorbance at 400nm wavelength place;
(3) differentiate honey according to measured beta-glucosidase enzyme activity: the authenticity of honey is directly proportional with measured enzyme activity, and absorbance is high more, and it is many more to contain natural honey; Absorbance is low more, and it is few more to contain natural honey.
2. according to the discrimination method of claims 1 described a kind of honey authenticity, it is characterized in that the discriminating of step (3) is specially: when detected beta-glucosidase enzyme activity is higher than 0.5 U/g in the honey, can assert that this honey is pure natural honey; When detected beta-glucosidase enzyme activity is lower than 0.4 U/g in the honey, can assert that this honey is the honey of mingling; When detected beta-glucosidase enzyme activity is lower than 0.2 U/g in the honey, can assert that this honey is the honey of mingling more than 50%; When detecting in the honey, then think and do not contain natural honey less than the beta-glucosidase enzyme activity.
3. according to the discrimination method of claims 1 described a kind of honey authenticity, it is characterized in that the beta-glucosidase enzyme activity is the enzyme activity unit that has in every gram honey: unit/g in the honey; Enzyme activity unit is an enzyme activity unit for per minute catalysis forms the needed enzyme amount of micromole's p-nitrophenol.
4. the discrimination method of a honey authenticity is at the honey raw material or only be to have or not in the goods of raw material in the judgement of natural honey to use with honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110067242 CN102252979A (en) | 2011-03-20 | 2011-03-20 | Method for identifying genuine and fake honey |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110067242 CN102252979A (en) | 2011-03-20 | 2011-03-20 | Method for identifying genuine and fake honey |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102879485A (en) * | 2012-07-16 | 2013-01-16 | 浙江树人大学 | Application method of retention indexes in identifying adulterated starch syrup in honey |
| CN103488868A (en) * | 2013-07-30 | 2014-01-01 | 中国标准化研究院 | Research method of establishing intelligent smell judging models for honey quality differences |
| CN103698291A (en) * | 2013-12-27 | 2014-04-02 | 河北科技大学 | Rapid test method for adulteration of Chinese date honey |
| CN103952460A (en) * | 2014-04-28 | 2014-07-30 | 中国人民解放军军事医学科学院放射与辐射医学研究所 | Method for differentiating natural honey from artificial honey |
| CN104614323A (en) * | 2015-02-04 | 2015-05-13 | 南昌航空大学 | Scattering spectrum detection method of true and false honey |
| CN104730185A (en) * | 2013-12-20 | 2015-06-24 | 江苏中谱检测有限公司 | Quick determination method of beet syrup characteristic substances in adulterated honey |
| CN104950062A (en) * | 2015-06-16 | 2015-09-30 | 秦皇岛出入境检验检疫局检验检疫技术中心 | Beet syrup adulterated honey identification method |
| CN105218654A (en) * | 2015-05-08 | 2016-01-06 | 西北大学 | A kind of characteristic protein differentiating Mel Jujubae flower source |
| CN106404696A (en) * | 2016-11-23 | 2017-02-15 | 南昌航空大学 | Spectrum detection method for performing species identification on honey |
| CN110702832A (en) * | 2019-12-13 | 2020-01-17 | 中国农业科学院蜜蜂研究所 | Application of high-content 4-hydroxyquinoline as characteristic marker of jujube honey |
| CN110736802A (en) * | 2019-12-20 | 2020-01-31 | 中国农业科学院蜜蜂研究所 | Method for quantitatively detecting α -glucosidase in honey by liquid chromatography-tandem mass spectrometry |
| CN111426776A (en) * | 2020-06-12 | 2020-07-17 | 中国农业科学院蜜蜂研究所 | Application of HQR as characteristic marker of schefflera octophylla honey |
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| CN101482498A (en) * | 2009-02-10 | 2009-07-15 | 浙江大学 | Method for measuring activity of beta-glucosidase in propolis |
| CN101871875A (en) * | 2010-06-02 | 2010-10-27 | 何庆生 | Honey authenticity and quality appraisal detection method |
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| CN101482498A (en) * | 2009-02-10 | 2009-07-15 | 浙江大学 | Method for measuring activity of beta-glucosidase in propolis |
| CN101871875A (en) * | 2010-06-02 | 2010-10-27 | 何庆生 | Honey authenticity and quality appraisal detection method |
Non-Patent Citations (1)
| Title |
|---|
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102879485A (en) * | 2012-07-16 | 2013-01-16 | 浙江树人大学 | Application method of retention indexes in identifying adulterated starch syrup in honey |
| CN102879485B (en) * | 2012-07-16 | 2014-08-27 | 浙江树人大学 | Application method of retention indexes in identifying adulterated starch syrup in honey |
| CN103488868A (en) * | 2013-07-30 | 2014-01-01 | 中国标准化研究院 | Research method of establishing intelligent smell judging models for honey quality differences |
| CN104730185A (en) * | 2013-12-20 | 2015-06-24 | 江苏中谱检测有限公司 | Quick determination method of beet syrup characteristic substances in adulterated honey |
| CN104730185B (en) * | 2013-12-20 | 2016-06-08 | 江苏中谱检测有限公司 | The method for quick of sugar beet molasses characteristic body in adulterated Mel |
| CN103698291B (en) * | 2013-12-27 | 2015-11-18 | 河北科技大学 | Rapid test method for adulteration of Chinese date honey |
| CN103698291A (en) * | 2013-12-27 | 2014-04-02 | 河北科技大学 | Rapid test method for adulteration of Chinese date honey |
| CN103952460A (en) * | 2014-04-28 | 2014-07-30 | 中国人民解放军军事医学科学院放射与辐射医学研究所 | Method for differentiating natural honey from artificial honey |
| CN103952460B (en) * | 2014-04-28 | 2016-08-24 | 中国人民解放军军事医学科学院放射与辐射医学研究所 | A kind of method differentiating natural honey and artificial honey |
| CN104614323A (en) * | 2015-02-04 | 2015-05-13 | 南昌航空大学 | Scattering spectrum detection method of true and false honey |
| CN105218654A (en) * | 2015-05-08 | 2016-01-06 | 西北大学 | A kind of characteristic protein differentiating Mel Jujubae flower source |
| CN104950062A (en) * | 2015-06-16 | 2015-09-30 | 秦皇岛出入境检验检疫局检验检疫技术中心 | Beet syrup adulterated honey identification method |
| CN104950062B (en) * | 2015-06-16 | 2016-08-17 | 秦皇岛出入境检验检疫局检验检疫技术中心 | The discrimination method that in Mel, sugar beet molasses is adulterated |
| CN106404696A (en) * | 2016-11-23 | 2017-02-15 | 南昌航空大学 | Spectrum detection method for performing species identification on honey |
| CN110702832A (en) * | 2019-12-13 | 2020-01-17 | 中国农业科学院蜜蜂研究所 | Application of high-content 4-hydroxyquinoline as characteristic marker of jujube honey |
| CN110736802A (en) * | 2019-12-20 | 2020-01-31 | 中国农业科学院蜜蜂研究所 | Method for quantitatively detecting α -glucosidase in honey by liquid chromatography-tandem mass spectrometry |
| CN111426776A (en) * | 2020-06-12 | 2020-07-17 | 中国农业科学院蜜蜂研究所 | Application of HQR as characteristic marker of schefflera octophylla honey |
| CN111426776B (en) * | 2020-06-12 | 2020-10-23 | 中国农业科学院蜜蜂研究所 | Application of HQR as characteristic marker of schefflera octophylla honey |
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