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Sucrose hydrolysis during the preparation of “dandelion honey”

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Abstract

Dandelion-flavored syrup, also known as “dandelion honey”, is prepared and used as a substitute for bee honey. One of the major differences between dandelion syrup and bee honey seems to be the carbohydrate composition, as bee honey consists mainly of glucose and fructose while pure sucrose is used for the preparation of dandelion syrup. In this study, we show that lemon juice, added during the preparation of dandelion syrup, catalyzes the acid hydrolysis of sucrose to glucose and fructose. We show the crucial role of pH, temperature, and boiling time on the carbohydrate composition of the prepared syrup. We conclude that when a sufficient amount of lemon juice is added and the mixture is heated for a sufficiently long time, the carbohydrate composition of the resulting dandelion syrup can mimic the carbohydrate composition of bee honey, i.e., it contains glucose and fructose with an insignificant amount of sucrose.

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Acknowledgements

This work has been supported by Charles University Research Centre program no. UNCE/SCI/014.

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Authors and Affiliations

  1. Faculty of Science, Department of Analytical Chemistry, Charles University, Prague, Czech Republic

    Tomáš Křížek & Regina Müllerová

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  1. Tomáš Křížek
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  2. Regina Müllerová
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Correspondence to Tomáš Křížek.

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Křížek, T., Müllerová, R. Sucrose hydrolysis during the preparation of “dandelion honey”. Monatsh Chem 151, 1231–1234 (2020). https://doi.org/10.1007/s00706-020-02636-z

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  • DOI: https://doi.org/10.1007/s00706-020-02636-z

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