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Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics

Honey adulteration has become a prominent issue in the honey market. Herein, we used the fluorescence spectroscopy combined with chemometrics to explore a simple, fast, and non-destructive method to detect wolfberry honey adulteration. The main parameters such as the maximum fluorescence intensity,...

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Autores principales: Hao, Shengyu, Yuan, Jie, Wu, Qian, Liu, Xinying, Cui, Jichun, Xuan, Hongzhuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296839/
https://www.ncbi.nlm.nih.gov/pubmed/37372520
http://dx.doi.org/10.3390/foods12122309
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author Hao, Shengyu
Yuan, Jie
Wu, Qian
Liu, Xinying
Cui, Jichun
Xuan, Hongzhuan
author_facet Hao, Shengyu
Yuan, Jie
Wu, Qian
Liu, Xinying
Cui, Jichun
Xuan, Hongzhuan
author_sort Hao, Shengyu
collection PubMed
description Honey adulteration has become a prominent issue in the honey market. Herein, we used the fluorescence spectroscopy combined with chemometrics to explore a simple, fast, and non-destructive method to detect wolfberry honey adulteration. The main parameters such as the maximum fluorescence intensity, peak positions, and fluorescence lifetime were analyzed and depicted with a principal component analysis (PCA). We demonstrated that the peak position of the wolfberry honey was relatively fixed at 342 nm compared with those of the multifloral honey. The fluorescence intensity decreased and the peak position redshifted with an increase in the syrup concentration (10–100%). The three-dimensional (3D) spectra and fluorescence lifetime fitting plots could obviously distinguish the honey from syrups. It was difficult to distinguish the wolfberry honey from another monofloral honey, acacia honey, using fluorescence spectra, but it could easily be distinguished when the fluorescence data were combined with a PCA. In all, fluorescence spectroscopy coupled with a PCA could easily distinguish wolfberry honey adulteration with syrups or other monofloral honeys. The method was simple, fast, and non-destructive, with a significant potential for the detection of honey adulteration.
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spelling pubmed-102968392023-06-28 Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics Hao, Shengyu Yuan, Jie Wu, Qian Liu, Xinying Cui, Jichun Xuan, Hongzhuan Foods Article Honey adulteration has become a prominent issue in the honey market. Herein, we used the fluorescence spectroscopy combined with chemometrics to explore a simple, fast, and non-destructive method to detect wolfberry honey adulteration. The main parameters such as the maximum fluorescence intensity, peak positions, and fluorescence lifetime were analyzed and depicted with a principal component analysis (PCA). We demonstrated that the peak position of the wolfberry honey was relatively fixed at 342 nm compared with those of the multifloral honey. The fluorescence intensity decreased and the peak position redshifted with an increase in the syrup concentration (10–100%). The three-dimensional (3D) spectra and fluorescence lifetime fitting plots could obviously distinguish the honey from syrups. It was difficult to distinguish the wolfberry honey from another monofloral honey, acacia honey, using fluorescence spectra, but it could easily be distinguished when the fluorescence data were combined with a PCA. In all, fluorescence spectroscopy coupled with a PCA could easily distinguish wolfberry honey adulteration with syrups or other monofloral honeys. The method was simple, fast, and non-destructive, with a significant potential for the detection of honey adulteration. MDPI 2023-06-08 /pmc/articles/PMC10296839/ /pubmed/37372520 http://dx.doi.org/10.3390/foods12122309 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hao, Shengyu
Yuan, Jie
Wu, Qian
Liu, Xinying
Cui, Jichun
Xuan, Hongzhuan
Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics
title Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics
title_full Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics
title_fullStr Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics
title_full_unstemmed Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics
title_short Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics
title_sort rapid identification of corn sugar syrup adulteration in wolfberry honey based on fluorescence spectroscopy coupled with chemometrics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296839/
https://www.ncbi.nlm.nih.gov/pubmed/37372520
http://dx.doi.org/10.3390/foods12122309
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