Direct Comparison of Cavity Ring Down Spectrometry and Isotope Ratio Mass Spectrometry for Detection of Sugar Adulteration in Honey Samples

• Published in: Journal of AOAC International Vol. 101; no. 6; pp. 1857 - 1863
• Main Authors: Mantha, Madhavi, Urban, John R, Mark, William A, Chernyshev, Anatoly, Kubachka, Kevin M
• Format: Journal Article
• Language: English
• Published: United States 01.11.2018
• Subjects: Carbon Isotopes; Food Contamination - analysis; High Fructose Corn Syrup - analysis; Honey - analysis; Mass Spectrometry - methods; Proteins - analysis; Sensitivity and Specificity; Spectrophotometry, Infrared - methods; Sucrose - analysis
• ISSN: 1060-3271; 1944-7922
• DOI: 10.5740/jaoacint.17-0491

In the last several years, economically motivated adulteration (EMA) of foods including honey has received increased attention. The addition of inexpensive sweeteners such as high fructose corn syrup or cane sugar to honey is still encountered despite scientific methods that can routinely detect this type of adulteration. The standard method for detection of these adulterants utilizes isotope ratio mass spectrometry (IRMS); however, this technique requires an elevated degree of technical knowledge for operation as well as a high cost for purchase and maintenance. Cavity ring down spectroscopy (CRDS) has demonstrated potential for this type of analysis and is less expensive with simpler operation. This study evaluates CRDS for the detection of low-cost sweeteners added to honey and compares the performance of CRDS to IRMS. Several honey samples were analyzed, and the advantages and limitations specific to CRDS were evaluated. Overall, the results indicate that CRDS provides a performance comparable to the benchmark technique IRMS for EMA honey analysis.