Isotope Mass Spectrometry and Inductively Coupled Plasma Mass Spectrometry in Honey Authentication

Honey is a popular product and one of the most faked foods in the world. Current authentication methods remain rather ineffective. In this study, isotope radio mass spectrometry (IRMS) and inductively coupled plasma mass spectrometry (ICP-MS) made it possible to reveal a set of criteria that could be used to identify fake honey. The research featured 54 samples of honey of various botanical and geographical origin, as well as 25 samples of sugars and sugarcontaining additives. By obtaining the isotopic profile of total carbon and the protein fraction, the authors calculated the proportion of exogenous sugars from C4 plants. The ICP-MS method was used to assess the botanical and geographical profile based on the mass concentrations of 71 elements. The method was able to detect the presence of beet sugars; the sample preparation did not require reagents. The elemental profile proved diverse and involved a wide range of parameters. However, 22 elements were not detected (Be, Sm, V, Eu, Cr, As, Se, Rh, Pd, Sb, Tb, Er, Tm, Re, Ir, Pt, Lu, Ho, Au, Hg, Te, Bi). The qualitative and quantitative differences in elemental content were most likely associated with the botanical origin, not the harvesting location. Some samples of expensive honeys (pine, honeydew, manuka, herbs with honeydew and chestnut pollen, etc.) were rich in Zn, Cu, Al, Mn, etc. The new criteria may simplify the procedure of honey authentication and reduce the share of fake honey on the market as a separate product or a formulation ingredient in mead beverages.