蜂蜜掺假鉴别检测技术研究进展  

Review of identification technology for honey adulteration

作　　者：王丹丹[1] 任虹[1] 李婷[1] 万慧洁 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2016年第16期362-367,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)课题(2007AA09Z411);北京市教委项目(SQKM201610011005)

摘　　要：目前蜂蜜掺假现象严重,已成为社会关注的焦点,如何科学检测蜂蜜品质是目前我国乃至国际蜂业发展中亟待解决的关键技术问题。本文对蜂蜜品质的传统检测方法和现代检测技术进行了综述,旨在为蜂蜜掺假鉴别新技术开发应用提供参考,对促进蜂蜜质量高效检测具有重要意义。In recent years,adulteration phenomenon in honey is increasingly serious,which has become the focus of social concern.So how to scientific testing honey quality is a key technical problem at present in China and the international development to be solved in apiculture. In order to provide some references to explore a new approach to identify the honey quality and adulteration,the application progress of traditional detection technology and modern instrumental analysis for honey adulteration were reviewed in this paper. It would have important significance to improve the quality and efficiency of honey detection.

关 键 词：蜂蜜 掺假 鉴别 

分 类 号：TS201.6[轻工技术与工程—食品科学]