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<p>This study investigates the performance of high-performance thin-layer chromatography (HPTLC) for detecting honey adulteration with sugar syrups, alongside established techniques including carbon stable isotope ratio analysis (EA–IRMS) and high-performance anion-exchange chromatography for sugar profiling (HPAEC–PAD). A total of 30 commercial honey samples, 5 samples of sugar syrups that are most often used in the honey fraudulent practice, and standard sugar mixture were analysed. Results demonstrated that HPTLC can effectively identify honey adulteration with sugar syrups, and when combined with EA–IRMS and HPAEC–PAD, it provides a comprehensive approach to authenticity testing. Samples from which protein was not isolated and samples with C-4 sugar content &gt; 7%, showed unique oligosaccharide pattern with large number of zones at <i>R</i><sub>F</sub> values between 0.20 and 0.40. The same oligosaccharide pattern was observed in the analysed sugar syrups, suggesting its potential as a reliable marker of honey fraud. This study highlights the value of an integrated analytical strategy and underscores the need for the development of simpler, reliable, and cost–effective methods to prevent honey fraud and support food quality assurance.</p>

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Tracing honey production authenticity: comparative performance evaluation of HPTLC, EA–IRMS, and HPAEC–PAD techniques

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Mihajlo V. Jakanovski,
  • Đurđa D. Krstić,
  • Aleksandra V. Pavlović,
  • Jelena Đ. Trifković,
  • Petar M. Ristivojević,
  • Dušanka M. Milojković–Opsenica

摘要

This study investigates the performance of high-performance thin-layer chromatography (HPTLC) for detecting honey adulteration with sugar syrups, alongside established techniques including carbon stable isotope ratio analysis (EA–IRMS) and high-performance anion-exchange chromatography for sugar profiling (HPAEC–PAD). A total of 30 commercial honey samples, 5 samples of sugar syrups that are most often used in the honey fraudulent practice, and standard sugar mixture were analysed. Results demonstrated that HPTLC can effectively identify honey adulteration with sugar syrups, and when combined with EA–IRMS and HPAEC–PAD, it provides a comprehensive approach to authenticity testing. Samples from which protein was not isolated and samples with C-4 sugar content > 7%, showed unique oligosaccharide pattern with large number of zones at RF values between 0.20 and 0.40. The same oligosaccharide pattern was observed in the analysed sugar syrups, suggesting its potential as a reliable marker of honey fraud. This study highlights the value of an integrated analytical strategy and underscores the need for the development of simpler, reliable, and cost–effective methods to prevent honey fraud and support food quality assurance.