Abstract
The quality and authenticity of commercially available honey from Slovak market and the development of HPLC method for determination of hydroxymethylfurfural (HMF) content of honey with fine separation efficiency, sensitivity, applicability, and recovery was evaluated.
Physicochemical parameters (moisture, total acidity, content of proline, saccharides, and value of electrical conductivity) have been determined.
[1] Council Directive No. 2001/110/ES relating to honey, 2001. Suche in Google Scholar
[2] Decree of Slovak Republic No. 1188/2004-100 relating to honey, 2004. Suche in Google Scholar
[3] Karabournioti, S. and Zarvalaki, P., Apiacta 36, 177 (2001). 10.1088/0031-9120/36/3/802Suche in Google Scholar
[4] Fallico, B., Zappala, M., Arena, E., and Verzera, A., Food Chem. 85, 305 (2004). http://dx.doi.org/10.1016/j.foodchem.2003.07.01010.1016/j.foodchem.2003.07.010Suche in Google Scholar
[5] Tosi, E., Ciappini, M., Ré, E., and Lucero, H., Food Chem. 77, 71 (2002). http://dx.doi.org/10.1016/S0308-8146(01)00325-910.1016/S0308-8146(01)00325-9Suche in Google Scholar
[6] Bachmann, S., Meier, M., and Känzig, A., Lebensmittelchemie 51, 49 (1997). Suche in Google Scholar
[7] Janzowski, C., Glaab, V., Samimi, E., Schlatter, J., and Eisenbrand, G., Food Chem. Toxicol. 38, 801 (2000). http://dx.doi.org/10.1016/S0278-6915(00)00070-310.1016/S0278-6915(00)00070-3Suche in Google Scholar
[8] Dinkov, D., Jelyazkova, I., Russev, V., and Vachin, I., Bulg. J. Vet. Med. 7, 57 (2004). Suche in Google Scholar
[9] Nozal, M. J., Bernal, J. L., Toribio, L., Jiménez, J. J., and Martín, M. T., J. Chromatogr., A 917, 95 (2001). http://dx.doi.org/10.1016/S0021-9673(01)00702-610.1016/S0021-9673(01)00702-6Suche in Google Scholar
[10] Espinosa-Mansilla, A., Munoz de la Pena, A., and Salinas, F., J. AOAC Int. 76, 1255 (1993). Suche in Google Scholar
[11] Viñas, P., Campillo, N., Hernández Córdoba, M., and Candela, M. E., Food Chem., 44, 67 (1992). http://dx.doi.org/10.1016/0308-8146(92)90260-910.1016/0308-8146(92)90260-9Suche in Google Scholar
[12] Abdel-Aal, E.-S. M., Ziena, H. M., and Youssef, M. M., Food Chem. 48, 209 (1993). http://dx.doi.org/10.1016/0308-8146(93)90061-J10.1016/0308-8146(93)90061-JSuche in Google Scholar
[13] Weigel, K. U., Opitz, T., and Henle, T., Eur. Food Res. Technol. 218, 147 (2004). http://dx.doi.org/10.1007/s00217-003-0814-010.1007/s00217-003-0814-0Suche in Google Scholar
[14] Zappala, M., Fallico, B., Arena, E., and Verzera, A., Food Control 16, 273 (2005). http://dx.doi.org/10.1016/j.foodcont.2004.03.00610.1016/j.foodcont.2004.03.006Suche in Google Scholar
[15] Sivakesava, S. and Irudayaraj, J., J. Food Sci. 66, 787 (2001). http://dx.doi.org/10.1111/j.1365-2621.2001.tb15173.x10.1111/j.1365-2621.2001.tb15173.xSuche in Google Scholar
[16] Mendes, E., Borjo Proenca, E., Ferreira, I. M. P. L. V. O., and Ferreira, M. A., Carbohydr. Polym. 37, 129 (1998). http://dx.doi.org/10.1016/S0144-8617(98)00063-010.1016/S0144-8617(98)00063-0Suche in Google Scholar
[17] Costa, L. S. M., Albuquerque, M. L. S., Trugo, L. C., Quinteiro, L. M. C., Barth, O. M., Ribeiro, M., and De Maria, C. A. B., Food Chem. 65, 347 (1999). http://dx.doi.org/10.1016/S0308-8146(98)00230-110.1016/S0308-8146(98)00230-1Suche in Google Scholar
[18] Devillers, J., Morlot, M., Pham-Delégue, M. H., and Doré, J. C., Food Chem. 86, 305 (2004). http://dx.doi.org/10.1016/j.foodchem.2003.09.02910.1016/j.foodchem.2003.09.029Suche in Google Scholar
[19] Gökmen, V. and Acar, J., J. Chromatogr., A 847, 69 (1999). http://dx.doi.org/10.1016/S0021-9673(99)00133-810.1016/S0021-9673(99)00133-8Suche in Google Scholar
[20] Kalábová, K., Borkovcová, I., Vorlová, L., and Večerek, V., XXXVI. Symposium o nových směrech výroby a hodnocení potravin (Symposium on New Trends in Production and Evaluation of Foodstuffs), 2003, Skalský Dvůr. VÚPP, Prague, 2003. Suche in Google Scholar
[21] Schultheiss, J., Jensen, D., and Galensa, R., J. Chromatogr., A 880, 233 (2000). http://dx.doi.org/10.1016/S0021-9673(99)01086-910.1016/S0021-9673(99)01086-9Suche in Google Scholar
[22] Bogdanov, S., Martin, P., and Lüllman, C., Apidologie (Extra issue), 1 (1997). Suche in Google Scholar
[23] AOAC, Official Methods of Analysis, 1990. Suche in Google Scholar
[24] Slovak Technical Norm 57 0190, Methods of Examination of Honey-Bee Honey, 1973. Suche in Google Scholar
[25] Bassi, A. S., Lee, E., and Zhu, J.-X., Food Res. Int. 31, 119 (1998). http://dx.doi.org/10.1016/S0963-9969(98)00071-410.1016/S0963-9969(98)00071-4Suche in Google Scholar
[26] Terrab, A., Recamales, A. F., Hernanz, D., and Heredia, F., Food Chem. 88, 537 (2004). http://dx.doi.org/10.1016/j.foodchem.2004.01.06810.1016/j.foodchem.2004.01.068Suche in Google Scholar
[27] Von der Ohe, W., Dustmann, J. H., and von der Ohe, K., Dtsch. Lebensm. Rundschau 87, 383 (1991). Suche in Google Scholar
© 2006 Institute of Chemistry, Slovak Academy of Sciences
Artikel in diesem Heft
- Calibrationless determination of electroactive species using chronoamperograms at collector segment of interdigitated microelectrode array
- The β-carotene dilemma: ESR study with coordinated peroxyl radicals
- Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey
- A simple linear sweep voltammetric method for the determination of double-stranded DNA with malachite green
- Spectral and electrochemical study of coordination molecules Cu4OX6L4: 3-Pyridylmethanol and 4-pyridylmethanol Cu4OBrnCl(6−n)(pm)4 complexes
- Magnetic, spectral, and thermal behaviour of 2-chloro-4-nitrobenzoates of Co(II), Ni(II), and Cu(II)
- Synthesis, characterization, and biological activities of some transition metal(II) complexes with the thiosemicarbazone derived from 4-[1-(4-methylphenylsulfonyl)-1H-indol-3-yl]but-3-en-2-one
- Crystal structure and thermal chemical properties of 2-(2,4-dimethylanilino)-3-methyl-6-diethylaminofluorane
- Etherification of glycerol with tert-butyl alcohol catalysed by ion-exchange resins
- Synthesis and reactions of 2-and 4-substituted furo[3,2-c]pyridines
- Synthetic approaches towards bisspiro[naphthalene-2(1H),3′-(3H)pyrazol]-1-one-containing compounds
- Mild Pfitzner—Moffat oxidation of the (1→3)-β-D-glucan from Saccharomyces cerevisiae
- Limited sample recovery in coupled methods of high-performance liquid chromatography of synthetic polymers
Artikel in diesem Heft
- Calibrationless determination of electroactive species using chronoamperograms at collector segment of interdigitated microelectrode array
- The β-carotene dilemma: ESR study with coordinated peroxyl radicals
- Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey
- A simple linear sweep voltammetric method for the determination of double-stranded DNA with malachite green
- Spectral and electrochemical study of coordination molecules Cu4OX6L4: 3-Pyridylmethanol and 4-pyridylmethanol Cu4OBrnCl(6−n)(pm)4 complexes
- Magnetic, spectral, and thermal behaviour of 2-chloro-4-nitrobenzoates of Co(II), Ni(II), and Cu(II)
- Synthesis, characterization, and biological activities of some transition metal(II) complexes with the thiosemicarbazone derived from 4-[1-(4-methylphenylsulfonyl)-1H-indol-3-yl]but-3-en-2-one
- Crystal structure and thermal chemical properties of 2-(2,4-dimethylanilino)-3-methyl-6-diethylaminofluorane
- Etherification of glycerol with tert-butyl alcohol catalysed by ion-exchange resins
- Synthesis and reactions of 2-and 4-substituted furo[3,2-c]pyridines
- Synthetic approaches towards bisspiro[naphthalene-2(1H),3′-(3H)pyrazol]-1-one-containing compounds
- Mild Pfitzner—Moffat oxidation of the (1→3)-β-D-glucan from Saccharomyces cerevisiae
- Limited sample recovery in coupled methods of high-performance liquid chromatography of synthetic polymers