高果糖浆含量对椴树蜂蜜玻璃化转变温度的影响

确定有效的掺假蜂蜜检测方法对监控规范蜂蜜行业具有重要的现实意义。为实现掺入高果糖浆蜂蜜的快速检测，应用差示扫描量热法（DSC）对掺入不同高果糖浆含量的椴树蜂蜜进行玻璃化转变温度Tg测定。研究结果表明：纯椴树蜂蜜与高果糖浆具有显著不同的玻璃化转变温度，Tg值分别为－5545℃，－6086℃；当掺杂高果糖浆含量低于10%时，掺杂椴树蜂蜜的玻璃化转变温度Tg值与纯椴树蜂蜜的Tg值很相近，区分效果不理想；当掺杂高果糖浆含量较高时（20%，40%，80%），高果糖浆质量分数与掺杂蜂蜜的Tg值具有很好的线性关系，基于差示扫描量热法来鉴别掺杂较高含量的椴树蜂蜜是可行的。

Effect of high fructose syrup content on the glass transition temperature of linden honey

Making an effective detection method on honey adulteration detection was of important practical significance on monitoring the honey industry. In order to achieve the rapid detection of honey mixed with high fruit syrup， the glass transition temperature Tg of linden honey mixed with different contents of high fructose syrup was determined by differential scanning calorimetry （DSC）. The results showed that the pure linden honey and high fructose syrup had significantly different glass transition temperature， whose Tg values were -5545℃ and 6086℃， respectively. When the content of high fructose syrup was lower than 10%， the Tg values of the adulterated honey and pure linden honey was too close to distinguish. When high fructose syrup content was higher （20%， 40%， 80%）， there was a good linear relationship between high fruit syrup quality score and the Tg values of doping honey. In conclusion， the identification of the contents of the doped high linden honey based on the differential scanning calorimetry is feasible.