[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

A comparative study of the determination of glucose in honey.

Manjunath, M. N. and Tharanathan, R. N. (2000) A comparative study of the determination of glucose in honey. Journal of Food Science and Technology, 37 (1). pp. 48-50.

[img] PDF
JFST_2001_37_1_48-50.pdf
Restricted to Registered users only

Download (218kB)

Abstract

The following 2 methods for quantitative determination of glucose in honey were evaluated and compared: a traditional hypoiodite method prescribed under the Prevention of Food Adulteration Act (PFA) (endorsed by the Bureau of Indian Standards); and an enzymic technique based on use of tris glucose oxidase. Both methods were applied to authentic Indian honeys of unifloral (var. litchi and berseem), multifloral and commercial (Coorg, Dabur and Girijan) origin and imported var. Data revealed that glucose contents obtained by the hypoiodite method were consistently higher than those obtained using the enzymic method due to the interference of maltose and other sugars present in honey. This discrepancy in the determination of glucose affected, in turn, the fructose value as well as the fructose to glucose ratio, which are both standard indicators of honey quality. It is concluded that the enzymic method provided more accurate results than the hypoiodite method and highlights the need for the latter procedure prescribed under the PFA Act to be replaced by a more reliable method, such as the enzymic technique studied or an appropriate HPLC method.

Item Type: Article
Uncontrolled Keywords: honey, quality, fructose, glucose ratio, maltose
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Food Safety Analytical Quality Control Lab
Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 04:48
Last Modified: 14 Jun 2011 04:48
URI: http://ir.cftri.com/id/eprint/2448

Actions (login required)

View Item View Item