Determination of Six Sulfonamide Residues in Honey by HPLC with Fluorescence Detection

Six sulfonamides (sulfanilamide, sulfacetamide, sulfadiazine, sulfathiazole, sulfamethazine, sulfamethoxazole) were separated and quantified in honey of different botanic origin using an HPLC-fluorescence detection method. After the acidic hydrolysis, sulfonamides were extracted from honey with a mixture of acetonitrile and dichloromethane, further clean-up on a C18 SPE cartridge and pre-column derivatization with fluorescamine. LC separation was performed on a RP C8 column in gradient mode, in 30 min. The limit of detection was determined at 2µg/kg for sulfadiazine and sulfamethazine, 3µg/kg for sulfanilamide, sulfacetamide and sulfathiazole and 5µg/kg for sulfamethoxazole. The sample clean-up was efficient and recoveries of the analytes in spiked honeys ranged from 47 to 79%

HPLC Analysis of Sugars in Different Types of Wine from Jidvei Winery

Grapes, the raw material for wine making, have a complex chemical composition comprising of carbohydrates, organic acids and phenolic compounds, parameters that can be found in wine also, but in different concentrations

Acaricides Determination from Honey through GC-MS Technique Using Different Extraction Methods

Honey was subjected to GC-MS analysis in order to identify and quantify acaricides residues (2,4-dimethylaniline, brompropilate, amitraz, coumaphos, fluvalinate). Two rapid methods were compared for the extraction and purification of acaricides from honey. First method uses as extraction solvent acetonitrile in the presence of high quantities of salts, which underwent a clean up step known like dispersive solid-phase extraction dSPE PSA (QuEChERS method). In the second method the acaricides were eluted with dichloromethane from the mixture of the sample with diatomaceous earth. Both methods offered the extraction of all mentioned acaricides, but the second one offered higher recoveries, lower costs and was less time consuming for sample preparation. LOD for all acaricides ranged from 0.8-8.3 μg/kg and for LOQ between 1 and 9.7 μg/kg. Higher recovery rates (90 - 108%) were obtained when sample preparation involved diatomaceous earth.Â

HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS OF SUGARS IN TRANSYLVANIAN HONEYDEW HONEY

28 declared honeydew honey samples were collected from different Transylvanian areas. Origin of the samples was verified by physico-chemical parameters and pollen analysis. Their sugar profile was analysed by means of HPLC with refractive index detection. The results obtained showed that only 25% of the samples correspond to the requirements of honeydew honey. The rest of 75% samples were mixed blossom-honeydew or pure blossom honeys. Our principal objective was the determination of sugar profile for Transylvanian honeydew honey

FREE PHENOLIC ACIDS, FLAVONOIDS AND ABSCISIC ACID RELATED to HPLC SUGAR PROFILE IN ACACIA HONEY

A high performance liquid chromatography coupled with mass spectrometry (HPLC-MS) method was adapted to investigate the polyphenol composition (free phenolic acids, flavonoids and abscisic acid) in honey samples belonging to black locust type. The saccharide profile of black locust honey was also registered, using a HPLC method with UV detection, according to International Honey Commision analysis methods. The phenolic acids found in this type of honey were: para-hidroxybenzoic, vanillic, para-coumaric, ferulic, trans-cinnamic acids,as well as vanillin, pinobanksin, apigenin, kaempherol, pinocembrin, crysina and acacetin. Abscisic acid was also identified in black locust honey. Monosaccharides fructose and glucose were the most abundant sugars (mean 42.39?2.73 g% and 31.93?2.6 g% respectively), while oligosaccharides maltose, sucrose and trehalose, represent 6.43 % from the total saccharides present in honey samples. Multivariate statistical techniques were used to investigate whether polyphenolic and sugar profiles could be used as a basis for identification of floral sources of hone

Quality Parameters and Nutritional Value of Different Commercial Bee Products

The aim of this study was to determine the composition and microbiological quality of commercially honeybee-collected pollen, bee bread and royal jelly and to define the following physicochemical and microbiological characteristics: water content/dry weight, protein content, fat content, sugar spectrum and some microbiological parameters. The main sugars identified by high performance liquid chromatography were fructose, glucose, and sucrose, with small amounts of disaccharides. Among the microbiological parameters, a relatively high number of moulds and total aerobic counts were found in fresh pollen, but under the maximum admitted level

Preliminary Study on the Authenticity of Acacia, Multifloral and Linden Honey from Cluj County

Honey samples from two different types of locations from Cluj county were subjected to this study: the beekeeping store APICOLA and the main free markets in the county. Seventeen honey samples representing three different types of Romanian honey: acacia, multifloral and linden honey for the main physical-chemical parameters were analyzed. Water and hidroxy-methilfurfural (HMF) content, together with sugar spectrum were analyzed into the APHIS Laboratory, USAMV Cluj. All determined parameters were situated within the limits established by Romanian and International Standards. For water content, the values were found between 16.0-19.9% for all honey types. HMF parameter was situated between 1.49-29.4%, indicating freshness for some honey samples and some unsuitable storage conditions for other honey samples. The main sugars in honey are fructose and glucose. Their individual values as well as their sum or ratio, places all samples in the characteristics of the respective honey type. Turanose, maltose, isomaltose and erlose are also present in different amounts in almost all honeys. The samples were authentic and having the declared botanical origin in terms of the physical-chemical analysis

Preliminary Study on Chemical Composition of Fresh Royal Jelly from Transylvania

This paper contains a summary about chemical composition of fresh royal jelly, determining moisture, ash, free acidity, pH, total protein and sugars content. Seven samples of Royal jelly (RJ) were analyzed and compared with literature data regarding the physical-chemical parameters. Total protein content of analyzed samples lies between 13.71 and 16.49% and glucose and fructose contents were in the range of 3.91-9.06% and 2.90-7.95% respectively. These parameters show that the tested samples were authentic and properly collected and stored. This preliminary study presents a basic battery of tests for quality and authenticity testing of RJ, which may be used as food supplement or in other domains

OPTIMIZATION OF HPLC METHOD FOR QUANTIFYING TETRACYCLINE RESIDUE IN HONEY

Tetracyclines are used for the treatment or prevention of American and European fouldbrood in bee colonies which are caused especially by two species of bacteria: Paenibacillus larvae larvae and Melissococcus pluton, respectively. In the present study a method for determination of residual tetracyclines in honey has been optimized and validated. It was used the reversed-phase high performance liquid chromatography (HPLC) with UV detection. Tetracyclines were extracted from honey with 0.01M sodium succinate buffer. For the clean up step, solid phase extraction using metal chelate resin was applied. Tetracyclines were eluted with buffer containing EDTA. Linearity, precision, recovery and sensitivity were satisfactory. The limit of detection was established at 5 µg/k

Quantitative Determination of Vitamin C in Honey and Bee Pollen Using HPLC-DAD Method

Methods for determination of vitamin C from two used matrices - honey and bee pollen - by liquid chromatography coupled with UV-Vis diode array detector have been established. Separation was performed on a C18 column, using an isocratic 1% (v/v) formic acid in water as mobile phase. Meta-phosphoric acid was used as extraction solvent, each matrix following different sample preparation steps. The proposed methods were applied after their validations on the analysis of 50 honey and 25 bee pollen samples from Romania with different botanical origin and harvest years. Vitamin C concentration found in fresh bee pollen samples was significantly higher than the content in samples from previous years. Vitamin C may be used as important freshness indicator. In honey   vitamin C content is not entirely dependent of storage period, but also by botanical origin of the samples. The developed method proved to be sensitive, accurate and without interfering compounds