Sheetal Kumari, Sunita Mishra, A K Paul and Pawan Kapur
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BIOTECHNOLOGY-2011 189 21-23 March 2011 World Congress on Biotechnology H oney is a natural sweet substance made by Honeybees from the nectar of flowers which is oſten adulterated using cane sugar, beet sugar, Jaggery and High fructose Corn syrup (HFCS) for economic benefits. In this study, fluorescence properties of Honey and Jaggery syrup were examined in order to detect jaggery adulteration in Honey. Honey samples were adulterated with 40% Jaggery syrup in five different concentrations (5% - 25%) and analysis was done using fluorescence spectrophotometer at room temperature. e Pure honey sample and jaggery syrup were scanned at excitation of 400nm (emission: 430-700), 410 nm (emission: 450-650), 420nm (emission: 500-650). Both Honey samples and jaggery syrup show different peaks according to their dominant fluorescent molecules in (480-500nm) and (560-580nm) range respectively. So the ratio of fluorescence intensities of two peaks can be used for monitoring jaggery adulteration of honey. is was done by scanning all the samples for Synchronous luminescence spectra which simultaneously scan both excitation and emission monochromator at the same speed at a wavelength interval of ( δλ=40nm ) and results were analysed. e spectra for pure honey and jaggery syrup were observed at 458 and 561nm. As the concentration of jaggery syrup increases in Honey, there was a peak shiſt observed towards jaggery syrup spectra. So the difference in synchronous luminescence spectra of Honey and Jaggery syrup could be used for detecting adulteration of Honey. Detection of jaggery adulteration in honey using fluorescence Spectroscopy Sheetal Kumari, Sunita Mishra, A K Paul and Pawan Kapur Central Scientific Instruments Organisation (CSIR) - Chandigarh, India Biography Sheetal Kumari has completed her B.Tech degree in Biotechnology in July 2010 from Lovely Professional University, Phagwara. Presently she is working as a Project Assistant under Agrionics divison in Central Scientific Instruments Organisation, Chandigarh. She has presented a research paper in National Conference and attended many other conferences. Her current area of interest is Food Biotechnology and Microbiology. doi:10.4172/2157-7013.1000001
Transcript of Sheetal Kumari, Sunita Mishra, A K Paul and Pawan Kapur
BIOTECHNOLOGY-2011
189
21-2
3 M
arch
2011
World Congress on
Biotechnology
Honey is a natural sweet substance made by Honeybees from the nectar of flowers which is
often adulterated using cane sugar, beet sugar, Jaggery and High fructose Corn syrup (HFCS) for economic benefits. In this study, fluorescence properties of Honey and Jaggery syrup were examined in order to detect jaggery adulteration in Honey. Honey samples were adulterated with 40% Jaggery syrup in five different concentrations (5% - 25%) and analysis was done using fluorescence spectrophotometer at room temperature. The Pure honey sample and jaggery syrup were scanned at excitation of 400nm (emission: 430-700), 410 nm (emission: 450-650), 420nm (emission: 500-650). Both Honey samples and jaggery syrup show different peaks according to their dominant fluorescent molecules in
(480-500nm) and (560-580nm) range respectively. So the ratio of fluorescence intensities of two peaks can be used for monitoring jaggery adulteration of honey. This was done by scanning all the samples for Synchronous luminescence spectra which simultaneously scan both excitation and emission monochromator at the same speed at a wavelength interval of ( δλ=40nm ) and results were analysed. The spectra for pure honey and jaggery syrup were observed at 458 and 561nm. As the concentration of jaggery syrup increases in Honey, there was a peak shift observed towards jaggery syrup spectra. So the difference in synchronous luminescence spectra of Honey and Jaggery syrup could be used for detecting adulteration of Honey.
Detection of jaggery adulteration in honey using fluorescence SpectroscopySheetal Kumari, Sunita Mishra, A K Paul and Pawan KapurCentral Scientific Instruments Organisation (CSIR) - Chandigarh, India
BiographySheetal Kumari has completed her B.Tech degree in Biotechnology in July 2010 from
Lovely Professional University, Phagwara. Presently she is working as a Project Assistant under Agrionics divison in Central Scientific Instruments Organisation, Chandigarh. She has presented a research paper in National Conference and attended many other conferences. Her current area of interest is Food Biotechnology and Microbiology.
doi:10.4172/2157-7013.1000001
