| 摘要 |
[Objectives] To explore the methods for identifying pure honey. [Methods] Using 35 batches of Jiulongteng honey sourced from various production areas in Guangxi as the research subjects, this study investigated the chromogenic reactions of starch and dextrin, as well as the comparative study of thin-layer chromatography of oligosaccharides present in Jiulongteng honey. [Results] None of the 35 batches of Jiulongteng honey samples exhibited blue (indicating starch), green, or reddish-brown (indicating dextrin) coloration, suggesting that no adulterants such as artificially added starch, dextrin, or sugar were present in these samples. Furthermore, none of the 35 batches displayed additional spots below the corresponding positions of the control, indicating that the sugar composition was consistent with the oligosaccharide profile of natural honey. No components inconsistent with the oligosaccharide profile of natural honey were detected. Therefore, it can be concluded that the Jiulongteng honey samples in this experiment were pure and free from adulteration with starch, dextrin, or other sugar substances. [Conclusions] The method employed in this experiment is straightforward and quick to implement, effectively preventing adulterated honey from entering the market. It enhances the efficiency of quality control for Jiulongteng honey and promotes the healthy development of the Jiulongteng honey industry. |
