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Determination of the quality and naturalness of honey

Determination of the quality and naturalness of honey

Our laboratory is a separate specially equipped room with everything you need to test honey. Honey undergoes incoming inspection (as a raw material for determining characteristics and deciding whether to purchase) and production control (as a finished product before shipment to the distribution network).

What are the main indicators for which honey samples are tested in our laboratory? Basically these are indicators of GOST 19792-17 “Natural honey. Technical conditions “:

  • Moisture. This is an indicator of the maturity of honey; in mature honey, the moisture content should not exceed 20%. This indicator is measured on a refractometer;
  • HMF (hydroxymethylfurfural) is an indicator of the quality and safety of honey, its content should not exceed 25 mg / kg. An excess of the indicator indicates long-term storage of honey, or that the honey has been overheated, as a result of which it loses its useful properties;
  • Diastase number is an indicator of the quality and naturalness of honey. Diastase is an enzyme introduced by a bee; its content in natural honey should be at least 8 units. Gothe. Low readings indicate the addition of sugar, sugar molasses and other impurities. Or they may indicate that the honey is overheated, which greatly reduces the activity of enzymes and medicinal properties. Long (3 or more years) and improper storage also reduces enzymatic activity by 20-25% every year;
  • Mass fraction of reducing sugars and sucrose – indicators of the quality and naturalness of honey. The sucrose content should not exceed 5%, reducing sugars should not be less than 65%. In natural honey, sucrose is broken down by enzymes into reducing sugars. A high sucrose content may indicate an immaturity of honey – the honey was pumped out early and the bees did not have time to add enough enzymes to break down sucrose, or it could indicate an artificial addition of sugar;
  • The activity of sucrase and invertase number are indicators of the quality and naturalness of honey, which characterize the content of the enzyme invertase. Invertase is an enzyme that breaks down sucrose into simple sugars (glucose and fructose). In addition, invertase is extremely sensitive to overheating, as a result of which its content drops sharply. This indicator is not included in the Russian GOST for honey, but it is one of the mandatory indicators of the German Beekeepers’ Union, which make high demands on the quality of honey. Therefore, we decided to use it as an additional indicator together with the GOST indicators.

A spectrophotometer is used to measure indicators 2-5.

A water bath is used to prepare honey samples.

In addition, pollen analysis is mandatory – a method of counting and identifying pollen grains of plants in honey. It allows you to find out from which plants the nectar for this honey was collected and determine the% of their content. The main tool for performing pollen analysis is a microscope; a centrifuge is used for sample preparation of micropreparations of honey.

All these studies are carried out by our chemical engineer – a specialist of the highest category! With our staff and equipment, we can be confident in the quality of our products!