欧盟出版物办公室最近提交了一份关于欧盟与联合研究中心协调行动的报告,以确定蜂蜜行业的某些欺诈行为,其中表明74%的样本被分析,从中国进口,分析了93%的样本,从土耳其进口,全球最大的两个蜂蜜生产商,至少有一种外源糖或怀疑掺假的指标。这种情况揭示了世界范围内蜂蜜掺假问题的临界状态,以及开发用于其检测的分析技术的需求。即使蜂蜜的掺假是用源自C4植物的甜味糖浆以一般方式进行的,最近的研究表明,来自C3植物的糖浆正在用于蜂蜜的掺假。这种掺假使得不可能使用官方分析技术来分析其检测。在这项工作中,我们开发了一种快速的,简单,基于傅里叶变换红外光谱技术的经济方法,具有衰减的总反射率,对于定性,定量,同时测定甜菜根,date,和角豆糖浆,源自C3植物;其可用的参考书目非常稀缺,并且在分析上对当局的使用并不十分确定。所提出的方法基于建立蜂蜜和上述糖浆在中红外1200至900cm-1之间的光谱区域中八个不同点的光谱差异,蜂蜜中碳水化合物振动模式的特征,这允许预先区分是否存在所研究的糖浆,以及它们随后的量化,精度水平低于2.0%的相对标准偏差,相对误差低于2.0%(m/m)。
The European Union Publications Office has recently presented a report on the European Union\'s coordinated action with the Joint Research Centre to determine certain fraudulent practices in the honey sector, in which it has been indicated that 74% of the samples analyzed, imported from China, and 93% of the samples analyzed, imported from Turkey, the two largest honey producers worldwide, presented at least one indicator of exogenous sugar or suspicion of being adulterated. This situation has revealed the critical state of the problem of honey adulteration worldwide and the need to develop analytical techniques for its detection. Even though the adulteration of honey is carried out in a general way with sweetened syrups derived from C4 plants, recent studies have indicated the emerging use of syrups derived from C3 plants for the adulteration of honey. This kind of adulteration makes it impossible to analyze its detection using official analysis techniques. In this work, we have developed a fast, simple, and economical method based on the Fourier transform infrared spectroscopy technique, with attenuated total reflectance, for the qualitative, quantitative, and simultaneous determination of beetroot, date, and carob syrups, derived from of C3 plants; whose available bibliography is very scarce and analytically not very conclusive for its use by the authorities. The proposed method has been based on the establishment of the spectral differences between honey and the mentioned syrups at eight different points in the spectral region between 1200 and 900 cm-1 of the mid-infrared, characteristic of the vibrational modes of carbohydrates in honey, which allows the pre-discrimination of the presence or absence of the syrups studied, and their subsequent quantification, with precision levels lower than 2.0% of the relative standard deviation and relative errors lower than 2.0% (m/m).