A Fluorescence Spectroscopic Study of Honey and Cane Sugar Syrup

概要

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Fluorescence spectroscopic properties of honey and cane sugar syrup were investigated in order to explore the use of optical techniques for detection of adulteration of honey with cane sugar syrup. Measurements showed that while the major contributor to the fluorescence of cane sugar syrup is the reduced form of nicotinamide adenine dinucleotide, the fluorescence of honey is dominated by flavins. The difference in the synchronous luminescence spectra of honey and cane sugar syrup could be used to monitor adulteration of honey by cane sugar syrup.
社団法人　日本食品科学工学会の論文
2005-02-01