[Determination of authenticity and thermal transformation of bee products by NMR spectroscopy]

NMR studies of carbohydrate composition of several varieties of honey and surface layer of Altai honey were carried out. Investigated samples were differing by their geobotanical nature, year of collection and thermal effect to which they were subjected. It is shown that compared with honey its surface layer is enriched with glucose while fructose is depleted. It is established that fructose diastereoisomers in honey are in equilibrium concentrations, so their distribution does not change at heating. The effect of temperature on the ratio of alpha-/beta-form glucose in honey was established. It has been shown that in the unheated honey the value of the ratio alpha-/beta-glucose was > 1, when honey was heating glucose anomerization occured and due to this the ratio value became < 1. Therefore, the ratio of glucose anomers in honey can be considered as an index of its thermal transformation and can be used as an additional technique at examining the honey quality.