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Determination of stable carbon isotope ratio δ13 C by mass spectrometry in Spanish honeys/Análisis del índice isotópico estable δ13C en mieles españolas mediante resonancia magnética nuclear

Author:
Serra Bonvehi, J., Ventura Coll, F.
Source:
Food science and technology international 1995 v.1 no.1 pp. 25-28
ISSN:
1082-0132
Subject:
Citrus, Lavandula stoechas, carbon, high fructose corn syrup, honey, isomerization, mass spectrometry, stable isotopes
Abstract:
The range in the δ ¹³C index of the most important Spanish honeys and its protein fraction is determined by use of stable carbon isotope ratio by mass spectrometry. A variation between -27.7‰ (Lavandula stoechas L.) and -23.7‰ (Citrus spp.) is detected, with only 1.4 units of variation in polyfloral honeys. This parameter allows to detect in honey the presence of isomerized high-fructose corn syrups.
Agid:
6218470