Honey is a natural sweetening agent widely used in food products and as a daily diet ingredient, but it also has medicinal properties. An increase in the demand for honey has resulted in adulteration by different sugar syrups. Authentication is therefore important for consumer confidence. This comprehensive overview covers known syrup adulterants and the analytical methodologies adopted for their detection in honey. For instance, TLC is the oldest method for honey analysis. C-isotope methods such as SCIRA, which can differentiate adulterated honey from C3 plants, are explained. Common analytical techniques such as HPAEC, GC, and HPLC are discussed. Advanced techniques, including IR, NMR, and Raman spectroscopy, which enhance the analysis process for larger numbers of samples, are also presented. Finally, Q-TOF-MS is addressed as a metabolomics-based detection method, since it has recently gained momentum following the increase in different adulterants that make detection more difficult.

中文翻译：

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蜂蜜中糖基掺假剂检测的最新进展–一项挑战

蜂蜜是一种天然甜味剂，广泛用于食品和日常饮食成分，但也具有药用特性。蜂蜜需求的增加导致了不同糖浆的掺假。因此，身份验证对于提高消费者的信心很重要。全面的概述涵盖了已知的糖浆掺假剂及其在蜂蜜中检测所采用的分析方法。例如，TL​​C是最古老的蜂蜜分析方法。说明了可以将掺假蜂蜜与C3植物区分开的C同位素方法（例如SCIRA）。讨论了常见的分析技术，例如HPAEC，GC和HPLC。还介绍了先进的技术，包括IR，NMR和拉曼光谱，可增强对大量样品的分析过程。最后，