*3.6. The 3D Fluorescence Spectra Changes in the Adulterated Wolfberry Honey*

The 3D fluorescence spectra demonstrated obvious changes in peak values and peak positions with an increase in the syrup concentration (10–100%) at an excitation wavelength from 200 to 450 nm and an emission wavelength from 260 to 560 nm, especially at excitation wavelength of 280 nm and 230 nm. However, the differences between the wolfberry honey and adulterated wolfberry honey with a different concentration of acacia honey (10–100%) were not obvious from the 3D fluorescence spectra. (Figure 5a–c), the change trends in peak position and peak value can be found in the Figure 5d,e.

**Figure 5.** The three-dimensional (3D) fluorescence spectra of the wolfberry honey adulterated with different proportions of syrup or acacia honey. (**a**–**c**) The 3D fluorescence spectra of wolfberry honey

adulterated with different proportions of corn syrup (0–100%), corn maltose syrup (0–100%) and acacia honey (0–100%). (**d**) The change trends in emission wavelengths and fluorescence intensities of wolfberry honey adulterated with different proportions of syrups and acacia honey (0–100%) at the maximum peak value. (**e**) The change trends in emission wavelengths and fluorescence intensities of wolfberry honey adulterated with different proportions of syrups and acacia honey (0–100%) at the second peak value. GA: wolfberry honey adulterated with different proportions of acacia honey; GH: wolfberry honey adulterated with different proportions of corn syrup; GZ: wolfberry honey adulterated with different proportions of corn maltose syrup.
