出版社：Japanese Society of Nutrition and Food Science
摘要：Proximate, inorganic and sugar components were analyzed on 25 kinds of honey and 9 kinds of high-fructose corn syrup (HFCS), and following results were obtained. 1) Each alue of these components was scattered among honey or among HFCS. The clear difference between honey and the HFCS was recognized in 7 items, including water content, with marked difference especially in acidity, crude proteins, potassium, calcium and magnesium. In sugar components, the clear difference between honey and HFCS was also recognized in components corresponding to fructose and to raffinose. 2) A distinct difference between honey and HFCS was observed in many two-component ratios such as Ca/ash, marked by in crude protein/acidity and raffinose/maltose. These values in honey were less scattered. 3) A test for discrimination of HFCS was tested with a mixture of honey and HFCS, and it was found that the values of above components and some of the two-component ratios deviated from the values in honey even in 75: 25 mixture of honey and HFCS. By concerted judgement of these values, it seemed possible to detect the presence of HFCS mixed in honey, to a certain extent.
