A Fluorescence Spectroscopic Study of Honey and Cane Sugar Syrup
نویسندگان
چکیده
Fluorescence spectroscopic properties of honey and cane sugar syrup were investigated in order to explore the use of optical techniques for detection of adulteration of honey with cane sugar syrup. Measurements showed that while the major contributor to the fluorescence of cane sugar syrup is the reduced form of nicotinamide adenine dinucleotide, the fluorescence of honey is dominated by flavins. The di#erence in the synchronous luminescence spectra of honey and cane sugar syrup could be used to monitor adulteration of honey by cane sugar syrup.
منابع مشابه
Sugar and sugar products.
Emphasis over the past year has been on editorial effort to bring Chapter 44, Sugar and Sugar Products of the Official Methods of Analysis of AOAC INTERNATIONAL (OMA) to the high standards set for the 17th Edition of the compendium. In addition, 2 method studies were reported and subjected to peer review, respectively, dealing with detection of adulteration of maple syrup by beet or cane sugar ...
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