Determination Of The Marker Compounds In Adulterated And Non-Adulterated Stingless Bee Honey Using Gc-Ms

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dc.contributor.authorChem, Mouylin
dc.date.accessioned2017-10-06T02:00:33Z
dc.date.available2017-10-06T02:00:33Z
dc.date.issued2017
dc.description.abstractHoney 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/4825
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectGC-MS to detect adulterationen_US
dc.subjectin stingless bee honeyen_US
dc.titleDetermination Of The Marker Compounds In Adulterated And Non-Adulterated Stingless Bee Honey Using Gc-Msen_US
dc.typeThesisen_US
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