Honey-Profiling: One step ahead – QSI International successfully tests honey using NMR technology

NMR-Gerät bei der QSI in Bremen
(PresseBox) ( Bremen / Berlin, )
To be able to quickly, reliably and efficiently verify the quality and authenticity of honey QSI International GmbH in Bremen, a member of the Tentamus Group, has been developing NMR technology for honey profiling together with Bruker BioSpin GmbH since 2014. To date 36 individual parameters ranging from glucose and fructose to lactic acid can be determined. As food-, honey- and commercial testing laboratory QSI International is a leading company in the area of quality control and this new method forms a considerable milestone in the endeavour to develop a highly reproducible method for honey authentication.

But what is the advantage of using NMR-Spectrometry compared with conventional methods? Until now various methods developed specifically to determine single parameters were used in combination, which was very time consuming”, says Arne Duebecke, Environmental and NMR Project Manager at QSI. Now it is possible to obtain a plethora of reproducible and comparable results with a single measurement and short run times, which are even able to verify botanical and geographical origins.

You find details in the following link:
http://qsi-q3.de/...
http://qsi-q3.de/...


Database with thousands of samples

QSI uses the Bruker Ascend 400 FoodScreenerTM for its analyses, a system for food analysis developed by Bruker BioSpin GmbH and accredited since May 2015. Since then thousands of honey samples from more than 50 countries world wide were tested for authenticity and adulteration with conventional methods and combined in a database. These data serve as reference for analyses and are visualised in form of a Quantile-plot, where potential deviations in the sample can be identified at first sight.

Currently the QSI and Bruker Team focuses on integrating statistical models for determination of honey maturity. Such parameters could then be used in future to distinguish between mature and immature, as well as immature and adulterated honey.

 
 

 
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