导读：蜂蜜是以葡萄糖和果糖为主要成分的天然保健品。 果葡糖浆具有和蜂蜜相似的糖类成分，依据糖含量及感官指标很难区别蜂蜜和果葡糖浆。

[1] 陈盛禄. 中国蜜蜂学[M]. 北京： 中国农业出版社， 2002.

[2] 郭冬生. 蜜蜂应用的相关进展[J]. 2010， 61（8）： 43-47.

[3] 姚庆伟， 李锋. 掺假蜂蜜的快速鉴定[J]. 食品工业科技， 1998， 26（5）： 64-65.

[4] 李水芳， 朱向荣， 单扬. 蜂蜜掺假检测方法的研究进展[J]. 食品工业科技， 2009， 59（10）： 35-37.

[5] 中国标准出版社. GB18796－2005 蜂蜜[S]. 北京：中国标准出版社，2005.

[6] Padovana GJ， DeJongb D， Rodriguesa LP， et al. Detection of adulteration of commercial honey samples by the 13C/12C isotopic ratio[J]. Food Chem.， 2003， 82：633-636.

[7] 中华人民共和国国家质量监督检验检疫总局. GB/ T18932.1-2002 蜂蜜中碳-4 植物糖含量测定方法稳定碳同位素比率法[S]. 北京： 中国标准出版社， 2003.

[8] Vorlova L， Celechovska O. Activity of enzymes and trace element content in bee honey[J]. Acta Veterinaria Brno，2002， 71： 375-378.

[9] Bouseta A， Scheirman V， Collin S. Flavor and free amino acid composition of lavender and eucalyptus honeys[J]. J.Food Sci.， 1996， 61（4）： 683-687.

[10] Pirini A， Conte LS， Francioso O， et al. Capillary gas chromatographic determination of free amino acids in honey as a means of discrimination between different botanical sources[J]. J. High Resolut. Chromatogr.， 1992， 15： 165-170.

[11] Conte LS， Miorini M， Giomo A， et al. Evaluation of some fixed components for unifloral honey characterization[J].J. Agric. Food Chem.， 1998， 46： 1844-1849.

[12] Gilbert J， Shephard MJ， Wallwork MA， et al. Determination of the geographical origin of honeys by multivariate analysis of gas chromatographic data on their free amino acid content[J]. J. Apic. Res.， 1981， 20： 125-135.

[13] Cometto PM， Faye PF， Naranjo R DP， et al. Comparison of free amino acids profile in honey from three argentinian regions[J]. J. Agric. Food Chem.， 2003， 51： 5079-5087.

[14] Cotte JF， Casabianca H， Giroud B， et al. Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity[J]. Anal. Bioanal. Chem.， 2004， 378： 1342-1350.

[15] Ozcan S， Senyuva HZ. Improved and simplified liquid chromatography/atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods[J]. J. Chromatogr. A， 2006， 1135：179-185.

[16] Nozal MJ， Bernal JL， Toribio ML， et al. Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection[J]. J. Chromatogr. A， 2004， 1047： 137-146.

 

Determination of Amino Acid in Honey and High Fructose Corn Syrup （HFCS）

by the Method of Ninhydrin Colorization

Yang Yuanfan1 Ni Hui1，3 Wu Liming2*

（1School of Bioengineering， Jimei University， Xiamen 361021， Fujian

2Institute of Apicultural Research， Chinese Academy of Agricultural Sciences， Beijing 100093

3Food Bio-engineering Research Center of Xiamen， Xiamen 361021， Fujian）

Abstract Honey is a popular nature food having health-care benefits， and HPCS has similar carbohydrates composition to honey， bringing difficulties to differentiate them according the major constitution of carbohydrate and sensitive evaluation.Honey has amino acid content different from HPCS， which suggests a potential index for evaluation of honey.Ninhydrin colorization method was applied to determine the amino acid in five honey and 13 HFCS samples， and subsequently a new and simple method for monitoring the quality of honey was develop. The results indicated that the ninhydrin method had good linearity（R2=0.992）， accuracy （recovery 96.3%～101.1%） and repeatability （relative standard deviation 0.8%～5.8%） for analysis amino acid using glutamic acid as the standard. Amino acid contents of the five honey samples were all above 200 μg/g. However， amino acid contents of the 13 HFCSs were within 10.1～47.8 μg/g. The concentrations of amino acid in the mixtures of honey and HFCS showed good negative linearity to the percentages of HFCS.This result indicates ninhydrin colonization method is an effective approach to monitoring the quality of honey by distinguishing the amino acid quantities of honey and HFCS.

Key words honey； HFCS； ninhydrin； amino acid； quality