METHOD FOR DETERMINING THE IMPACT OF HIGH TEMPERATURES ON HONEY

摘要

The invention relates to the food industry, namely to a method for determining the thermal effect on honey by nuclear magnetic resonance spectroscopy, and can be used to control the quality of bee honey by determining the thermal effect on honey. A method for determining the effect of high temperatures on honey, including the preparation of aqueous solutions of honey, for which a mixture of heavy and distilled water is used, the subsequent recording of H-spectra on an NMR spectrometer using a standard pulse sequence zgpr with suppression of the solvent signal, phasing the spectra in an automatic mode, performing correction baseline, integration of the doublet signal of anomeric protons -glucose in honey at 4.45 ppm. (J = 7.9 Hz) and a doublet signal of anomeric protons -glucose at 5.05 ppm. (J = 3.7 Hz), differs in that the ratio of the amount of / -forms of glucose in the test samples is calculated by dividing the integral intensities of the target signals and, at a ratio value 1, the absence of exposure to high temperatures is determined, and at a ratio value of 1, the presence of exposure high temperatures for honey. The claimed invention is based on taking into account changes in the concentration distribution of glucose anomers in honey by proton spectra. The use of the present invention will reduce the time spent on analyzes and improve the accuracy of determining the effect of high temperatures on honey.