Determination Of The Marker Compounds In Adulterated And Non-Adulterated Stingless Bee Honey Using Gc-Ms
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Date
2017
Authors
Chem, Mouylin
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Honey has been adulterated since long time due to economical reason. Generally, honey is adulterated by adding the foreign substances to pure honey or used for feeding the bee. The method of detection for honey adulteration is limited due to complex composition of honey compounds, which depend on the bee’s flowers preference and geographical region. This study had focused on the development of a simple method by using GC-MS to detect adulteration in stingless bee honey. In order to detect the difference between adulteration and non-adulteration stingless bee honey, this study had used pure stingless bee honey sample to screen honey volatile compounds. Three compounds such as propionic acid, glycerol and myo-inositol were found and used as marker compounds. These 3 marker compounds were able to differentiate the pure stingless bee honey, adulterated honey and sugar products. In addition, study on these marker compounds also showed that storage time can have an effect on the marker compounds content of honey. Within 5 months of storage, glycerol and myo-inositol were significantly degraded. However, propionic acid was not degraded. In conclusion, a simple method of using GC-MS to analyse propionic acid, glycerol and myo-inositol was able to differentiate adulterated and non-adulterated stingless bee honey within 5 months period after harvesting from the nest.
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Keywords
GC-MS to detect adulteration , in stingless bee honey