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Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity

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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.

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Authors and Affiliations

  1. Cooperative France Miel, BP 5, 39330, Mouchard, France

    J. F. Cotte & J. Lheritier

  2. Service Central d’Analyse, USR 059–CNRS, BP 22, 69390, Vernaison, France

    H. Casabianca, B. Giroud, M. Albert & M. F. Grenier-Loustalot

Authors
  1. J. F. Cotte
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  2. H. Casabianca
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  3. B. Giroud
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  4. M. Albert
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  5. J. Lheritier
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  6. M. F. Grenier-Loustalot
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Corresponding author

Correspondence to M. F. Grenier-Loustalot.

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Cotte, J.F., Casabianca, H., Giroud, B. et al. Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity. Anal Bioanal Chem 378, 1342–1350 (2004). https://doi.org/10.1007/s00216-003-2430-z

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  • DOI: https://doi.org/10.1007/s00216-003-2430-z

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