| CAS No.: | 551-68-8 |
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| Color: | White |
| Appearance: | Powder |
| Quality: | High |
| Transport Package: | Paper |
| Specification: | large |
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Audited Supplier The content of psicose in 454 honey samples and 58 syrup samples collected from China was determined by a high-performance liquid chromatography coupled to evaporative light scattering detection (HPLC-ELSD) method. Psicose was not detected in any honey samples except for some Jujube honeys, and psicose was detected in 23 of 53 of Jujube honeys, with an average content of 0.21 g/100 g. The detection rate of psicose in 58 syrup samples was 69.0 %, and the average content was 0.31 g/100 g. This is a first-time and comprehensive study on the content of psicose in Chinese honeys and syrups of different types. The results suggest that psicose can be used as a new marker for honey adulteration detection, but the target is not suitable for Jujube honey.
Honey is the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store, and leave in the honey comb to ripen and mature (CAC, 2001). Honey contains a variety of sugar, protein, amino acids, enzymes, organic acids, vitamins, minerals, phenols, and volatile compounds (Da Silva et al., 2016). These nutrients not only endow honey with edible value, but also with medicinal value, such as antioxidant activity (Mellen et al., 2015).
The output and export of honey in China are increasing year by year, ranking first in the world. However, the increasing demand for honey leads some traders to sell adulterated honey instead of true honey to obtain illegal economic benefits (Tian et al., 2020). There are many ways to adulterate honey, such as directly use syrups (corn syrup, beet syrup or high-fructose starch syrup) instead of honey, or mix a certain proportion of syrup into honey, or mix low-priced honey into high-value honey (Zhang, 2018).
The methods for identifying honey adulteration include sensory detection, physical and chemical parameters analysis, chromatography and chromatography-mass spectrometry, spectral analysis, isotope ratio detection, etc. (Zheng et al., 2018, Liu et al., 2011), and many adulteration-detection markers have been found and reported. Xue et al. (Xue et al., 2013) established a high-performance liquid chromatography (HPLC-DAD) method for the detection of rice syrup in honey, using 2-acetylfuran-3-glucopyranoside (AFGP) as a marker of rice syrup, and the lowest detection limit is 10 % rice syrup. Polysaccharides were used as syrup marker for the detection of honey adulteration with corn syrup, using a high-performance anion exchange chromatography-pulsed amperometry detection (HPAEC-PAD) method (Megherbi et al., 2009). An ultra-performance liquid-chromatography-time-of-flight mass spectrometry (UHPLC/Q-TOF-MS) method was developed by Du et al. (Du et al., 2015) for the inspection of different types of syrup in honey, and three markers, including polysaccharides, difructose anhydrides (DFAs) and AFGP, was simultaneously determined. DFAs can also be highly sensitive detected by gas chromatography-mass spectrometry (GC-MS) after derivatization, which is also used to identify honey adulteration (Ruiz-Matute et al., 2007). The most used C-4 plant sugar method (AOAC, 2005) was applied based on the difference of carbon isotope ratio between natural honey and syrup, and Cinar et al. (Çinar et al., 2014) determined the 13C/12C isotope ratios of sugar and protein components of honey by an isotope ratio mass spectrometer (IRMS) to identify different levels of corn syrup or high fructose corn syrup. Tosun (Tosun, 2013) spiked honey samples with different amount of high fructose corn syrup (HFCS), glucose syrup (GS) or sweet sugar (SS), and the 13C/12C isotope ratio analysis was proved to be effective for the C-4 sugar syrups (HFCS and GS) but not for C-3 sugar syrups (Beet sugar).
The formation of honey is a natural process, which includes honeybees collect nectar and brew in the hive (Yao and Yao, 2020). While the production of syrup is an artificial process, which includes the processes of amylase hydrolysis, glucose isomerase isomerization, enzyme inactivation, and decolorization, etc. (Li et al., 2017, Wang and Qiao, 2018). The differences in saccharides provide some technical means for the inspection of honey adulteration (Zhang et al., 2018). Psicose (Ribo-2-hexulose or Allulose) is a rare sugar found in nature and the epimerization product of fructose at the C-3 position, which has unique functions and potential medical value (Zhang et al., 2016). Researches have shown that different concentrations of psicose will be produced when the caramelization reaction occurs in food process under the conditions of high concentration of fructose, high temperature, long time, and high pH value (Oshima et al., 2006, Oshima et al., 2014).
Kämpf firstly proposed the use of psicose as a marker for the identification of honey adulteration in the year of 2018 (Kämpf, 2018). The report only briefly introduces the high-performance liquid chromatography-evaporative light scattering detection (HPLC-ELSD) method for psicose determination, and the detection results of psicose in real samples were summarized, but the feasibility of using psicose for honey adulteration detection has not been fully validated.
In this study, The HPLC-ELSD method was used for the comprehensively analysis of psicose in 454 honey samples and 58 syrup samples. The background content of Chinese honeys and syrups were investigated, and the feasibility of psicose as a new marker for honey adulteration inspection was evaluated.
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