Detection of adulterated commercial Spanish beeswax.
Autor: | Serra Bonvehi J; Research and Development Department of Nederland Co., P.O. Box 34, 08890 Viladecans, Barcelona, Spain. Electronic address: serrjosep@gmail.com., Orantes Bermejo FJ; Apinevada Analytical Laboratory of Bee Products, Barrancos s/n, 18420 Lanjarón, Granada, Spain. |
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Jazyk: | angličtina |
Zdroj: | Food chemistry [Food Chem] 2012 May 01; Vol. 132 (1), pp. 642-8. Date of Electronic Publication: 2011 Nov 07. |
DOI: | 10.1016/j.foodchem.2011.10.104 |
Abstrakt: | The physical and chemical parameters (melting point and saponification number), and the fraction of hydrocarbons, monoesters, acids and alcohols have been determined in 90 samples of Spanish commercial beeswax from Apis mellifera L. The adulteration with paraffins of different melting point, cow tallow, stearic acid, and carnauba wax were determined by HTGC-FID/MS detection, and the research was focussed mainly on paraffins and microcrystallines waxes. In general, the added adulterant can be identified by the presence of non-naturally beeswax components, and by the differences of values of selected components between pure and adulterated beeswax. The detection limits were determined using pure and adulterated beeswax with different amounts of added waxes (5%, 10%, 20% and 30%). Percentages higher than 1-5% of each adulterant can be detected in the mixtures. Paraffin waxes were confirmed in 33 of the 90 samples analysed at concentrations between 5% and 30%. (Copyright © 2011 Elsevier Ltd. All rights reserved.) |
Databáze: | MEDLINE |
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