DETERMINATION OF HONEY AUTHENTICITY BY ANION-EXCHANGE LIQUID-CHROMATOGRAPHY

Methodology using anion-exchange liquid chromatography with pulsed amp erometric detection was developed to determine the addition of invert syrups (beet or cane) and high-fructose corn syrup to honey. The inver t syrups used were either chemically (commercially) or enzymatically p repared. Fingerprint oligosaccharides were shown to be present in thes e sweeteners, which were either not detectable or present at low conce ntrations in pure honey. Forty-four pure honey samples produced in con tinental North America, Hawaii, China, and Australia were used in this study.