title: Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity.
abstract: Amino acid analysis of honey by high-performance liquid chromatography (HPLC) was used first to discriminate different botanical origins and then to combat adulteration. Pure honeys of seven selected floral varieties were examined. A principal component analysis (PCA) was carried out on the results after selection of the most discriminating parameters. Lavender honeys were thus perfectly characterized, but complete satisfaction was not obtained with the six other varieties. This method (analysis by HPLC and statistical processing by PCA) enabled us to detect the addition of sugar syrup to rape and fir honeys.
authors.affiliation: Cooperative France Miel, BP 5, 39330, Mouchard, France.
authors.forename: J F
authors.initials: JF
authors.lastname: Cotte
authors.forename: H
authors.initials: H
authors.lastname: Casabianca
authors.forename: B
authors.initials: B
authors.lastname: Giroud
authors.forename: M
authors.initials: M
authors.lastname: Albert
authors.forename: J
authors.initials: J
authors.lastname: Lheritier
authors.forename: M F
authors.initials: MF
authors.lastname: Grenier-Loustalot
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D001516:Bees; D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005506:Food Contamination / Q000032:analysis; D006722:Honey / Q000032:analysis* / Q000145:classification; D011786:Quality Control
chemical_list: D000596:Amino Acids; D002241:Carbohydrates