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KMID : 0881720210360020148
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 2 p.148 ~ p.153
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Detection of Adulterated Natural Sweeteners by Carbon Isotopic Ratio Analysis
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Choi Hee-Jin
Lee Jae-Kyoo
Kim Ae-Kyung
Jung Bo-Kyung
Lee Yun-Jung
Lee Kyoung-A
Lee Yong-Chul
Shin Gi-Young
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Abstract
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Analyses of stable carbon isotope, major sugar composition and artificial sweeteners of 124sugar products were conducted to evaluate authenticity. Based on the measured δC values, 3 of the 23 circulatedhoney samples were considered adulterated with C4 sugar. None of the 23 local honey products of Seoul was adulterated;δC was from -26.09 to -22.99‰. In addition, the range for sugar-fed honeys was from -14.58 to -11.52 atthe C4 origin (n=11). In the case of coconut sugar, the range of δC was from -25.72 to -15.87‰ and 3 samples wereconsidered adulterated with C4 sugar. Of 12 maple syrups just one was adulterated. Agave syrup, a CAM plantsugar showed C4 origin with values, from -11.42 to -10.92‰ (n=12); values of cane sugar ranged from -12.60 to-11.40‰ (n=10) and values for corn taffy syrup ranged from -11.70 to -10.93‰ (n=5). Based on measured fructose/glucose ratios, some agave syrups were considered authentic at 3.2-49.7 (17.3±13.7), and none of the samplescontained artificial sweeteners.
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KEYWORD
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Stable carbon isotope ratio, Honey, Coconut sugar, Maple syrup, Adulteration
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