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Honey is a natural product of high quality. However, because of its limited production and of its relatively high price, some beekeepers or unscrupulous traders do not hesitate to modify and falsify this natural product in order to try to increase its market value. Then, these involved falsification practices, for example intentional addition of cheap sugar syrup to honeys, are sometimes difficult to detect. An effective and simple analytical method is proposed in order to detect adulteration in honey by analysis of polysaccharide profiles. Samples were previously treated with reversed-phase solid phase extraction first to remove monosaccharides and small oligosaccharides and second to concentrate simultaneously traces of polysaccharides. A chromatographic separation using anion exchange stationary phase and pulse amperometric detection was further performed. Polysaccharide fingerprints (degree of polymerization from 11 to 17) were shown to be present in laboratory doped samples, and not detectable or present at very low concentrations in the authentic honey samples. Application to acacia, mountain polyfloral and polyfloral honeys enabled readily the detection of fraud resulting from deliberate addition of 1% of corn syrup.

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Oligosaccharides and polysaccharides are frequently found in complex matrices such as food products, foodstuffs, cosmetics or pharmaceutical preparations. Prior sugar analysis, such samples require selective extraction and/or purification.Two methods are proposed and compared using test mixtures such as maltodextrins and commercial sugar syrup. Procedures include solid phase extraction and liquid chromatography with an evaporative light scattering detector. The choice of the system is highly dependent on the degree of polymerisation of the analytes. Aminopropyl bonded phases were the best choice for solid phase extraction and chromatography of oligosaccharides having a degree of polymerization higher than 4. Besides, apolar phases used for extraction, as well as for chromatography, were revealed to be well adapted for polysaccharides analyses. Both methods, having recoveries up to 90%, were applied to acacia honey and it was shown that oligosaccharides detection can be easily performed. Besides, trace analysis of polysaccharides in honey was also possible using a high enrichment factor. Polysaccharides presence was confirmed by Maldi-TOF mass spectrometry.