Hi,

Every now and again, we are asked to analyse food stuff for authenticity purposes. 
This time we did 13C mm on several honey samples, with striking results, I must 
say. Unfortunately, I lack recent references on what can be expected. My 
information is restricted to papers from the late 70's . Here I find the normal 
values to be "C3-plant" like, viz between -22 and -27.5 Any higher values are an 
indication of adulteration, normally with HFCS (around -10).
However, I am also aware of some discussion in the early 80's about the possibility 
of C4 and/or CAM plants as sources of honey.
My problem is, two "honey" samples from Nepal yield values around -11.2 o/oo. If 
this would be caused by HFCS adulteration, the sample would have to be some 90% 
HFCS !!!

Can anybody help? More recent references would be nice, or even better, personal 
experience !!

Thanks on forehand,  Harro
_____________________________________________________________________

Harro A.J. Meijer
Centrum voor IsotopenOnderzoek (CIO)
Rijksuniversiteit Groningen
Nijenborgh 4
9747 AG Groningen
Netherlands
tel. (+31) 50 3634739 (please note new telephone and fax number)
Fax  (+31) 50 3634738
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