利用稳定碳同位素的EA-IRMS分析法研究植物糖浆对蜂蜜的影响

The Effect of Plant Syrup on Honey by Carbon EA-IRMS Method

通过稳定碳同位素质谱仪检测混合蜜中掺入蔗糖,混合蜂蜜、紫云英蜂蜜和洋槐蜂蜜等中掺入玉米高转化糖浆后的δ13C值的变化情况。结果表明,C4植物糖蔗糖和玉米糖浆的δ13C值偏离蜂蜜δ13C值较大;C3植物糖甜菜糖和大米麦芽糖的δ13C值与蜂蜜δ13C值较为接近。混合蜜中掺入蔗糖,混合蜜、紫云英蜂蜜和洋槐蜂蜜中掺入玉米高转化糖浆后,其δ13C值随掺入量的增加而增大。蜂蜜中蛋白质的δ13C值基本没有变化。存放2年,蜂蜜的δ13C值基本没有变化。

The δ13C values changes of mixed honey adulterated with cane sugar,mixed honey,Chinese milk vetch honey and acacia honey adulterated with high corn invert sugar were analyzed by carbon EA-IRMS system.The results showed that the cane sugar and corn syrup belonged to C4 plant sugars with high δ13C values while the beet sugar and rice malt sugar belonged to δ13C plant sugars which δ13C values were very similar to that of honeys.The δ13C values of honey became higher with the increasing amount of the cane sugar added.So did the mixed honey,Chinese milk vetch honey and acacia honey with the increasing amount high corn invert sugar added.The δ13C values of honey protein were almost the same.And the stored two years of honey had nearly no influence to the δ13C value.