| 摘要 |
Disclosed is a method of determining whether or not a batch of honey has been manipulated and thereby rejecting or receiving the honey batch by the steps of: (a) obtaining a sample or samples from the batch of honey of a known age; (b) measuring the concentration of at least one phenolic compound in the honey sample or samples; (c) determining whether or not the phenolic concentration agrees with a known linear correlation for the honey or honey blend with age and wherein; (i) if the phenolic compound or compounds concentration is more than two standard deviations higher or lower than that predicted for the honey, the honey batch is rejected; (ii) if the phenolic compound or compounds concentration is within two standard deviations of that predicted for the honey, the honey batch is accepted. Also disclosed is a method of optimising a blend of honeys to tailor and maximise medical potency of a honey blend by the steps of: (a) sampling and identifying the phenolic concentration and MGO content of a selection of honeys; (b) determining the desired medical potency of the honey blend from a selection of emphasising: (i) anti-microbial effects; (ii) immune stimulation effects; (iii) anti-inflammatory effects; and (c) mixing together honeys wherein: (i) if an anti-microbial effect is to be emphasised, honeys with maximum MGO content are blended together (particularly honeys with an MGO concentration greater than 700 mg/kg are blended together); (ii) if an immune stimulation effect is to be emphasised, honeys with intermediate concentrations of MGO and phenolic compounds are blended together (particularly honeys with an MGO concentration of 400-700 mg/kg and a sum of principal phenolic components of less than 3000 mg/kg are blended together); (iii) if an anti-inflammatory effect is to be emphasised, honeys with maximum phenolic concentration are blended together ( particularly honeys with a sum of principal phenolic components greater than 3000 mg/kg are blended together). The disclosure also relates to a method of determining the age of a honey by measuring the concentration of phenolic compounds in the honey and comparing this concentration to a honey with a known age and wherein; (i) if the age is more than two standard deviations higher or lower than that predicted for the honey based on phenolic concentration, the honey is rejected; (ii) if the age is less than two standard deviations higher or lower than that predicted for the honey based on phenolic concentration, the honey is accepted and used in blending operations that tailor medical and nutritional efficacy. The disclosure further relates a method of determining whether a honey has been heated by the steps of: (a) knowing the approximate age of the honey and measuring the concentration of phenolic compounds and/or MGO in the honey; and, (b) comparing the measured concentration of phenolic compounds and/or MGO against a control honey with a known age concentration and wherein; (i) if the phenolic compounds and/or MGO concentration is more than two standard deviations higher or lower than that predicted for the honey based on age and phenolic concentration, the honey is rejected; (ii) if the phenolic compounds and/or MGO concentration is within two standard deviations of that predicted for the honey based on age and phenolic concentration, the honey is accepted. |
