What is the use of testing honey in the laboratory? Become a professional in analyzing honey test results!

Strengthening the immune system is the most important way to fight the coronavirus. According to research and clinical treatment activities, the role of honey in strengthening the immune system is obvious. We know that for Buy honey Natural, sensory criteria such as color, taste and aroma can not be the correct criteria for the quality and naturalness of honey, and to diagnose natural honey, the results of natural honey tests in the laboratory should be analyzed. In this article, we are going to explain the most important things in testing natural honey.

Sugar content or percentage of sucrose

The first and perhaps most important issue on the honey test sheet for most people and sellers is its sugar content or sucrose content. This is not important when compared to other items on the test sheet. In most people, the percentage of honey sucrose indicates the artificiality of honey. If other forms of artificial sugars, such as glucose syrup, are used in honey production, the amount of sucrose alone cannot indicate how artificial honey is.

Diastasis activity

Another very important test is the honey diastase activity test. This test shows how important honey is in the bee’s oral secretion enzyme. As can be seen, this experiment can be used to determine the extent to which bees are involved in the honey produced.

The role of bees in pollen collection and honey production

Hydroxymethyl furfural or HMF

The third (and not the last) and perhaps most important item on the real honey test sheet is the hydroxymethyl furfural or HMF test. To explain this we need to know a little about the honey production process. In this process, raw honey is turned into honey, which is usually sold in stores.

Most honeys will solidify or semi-solid after separation from the wax and after a short time. This honey is called raw honey or ross. A state similar to solid oils! In this case, the honey is crystallized and in the opinion of consumers, it is said that the honey is sugary.

Honey is closed

This feature is one of the most common features in natural or real honey. In the honey production process, in order to convert honey from semi-solid to liquid state and also to separate impurities in honey such as wax pieces, honey is indirectly heated in large double-walled containers.

Double-walled tanks for indirect heating of honey in order to separate impurities and remove honey from the clay or crystalline state
Double-walled tanks for indirect heating of honey

Effects of heat on honey and allowable heat

A very important point here is the amount of heating in this part of the production process, which unfortunately most veteran beekeepers do not pay attention to. High temperatures (ie temperatures above 50 degrees) cause honey to be more transparent and darker, but it will have a strong negative effect on its nutritional factors. Also, using high heat will make the honey production process easier because the honey concentration decreases at high temperatures and the production process becomes faster. The ideal temperature in the honey production process is about 40 degrees.

Hydroxymethyl furfural test is exactly the part of the natural or real honey production process. If too much heat is used in the honey production process, the amount of hydroxymethyl furfural increases and also the diastase activity decreases. This means that by giving a lot of heat, the honey will go out of its natural state and will have an artificial nature.

Sunlight and increased hydroxymethyl furfural

Another factor in the formation of hydroxymethyl furfural is sunlight. This is important because many honey sellers put their honey on shelves in the shop window, and these shelves are exposed to direct sunlight, which will have a very detrimental effect on the nutritional value of honey.

Direct sunlight increases the hydroxymethyl furfural in honey and the result will show its natural honey in the experiment.
Exposure of honey to direct sunlight is harmful.

Other items on the test sheet

  • Ratio of fructose to glucose

Fructose and glucose are natural sugars in honey. This ratio should normally be more than 0.9. In some cases, this ratio is reduced by adding artificial glucose syrup to the honey. This item is in the honey test performed in the laboratory.

  • Regenerating sugars

These sugars, which are the main components of honey, are fructose and glucose, the norm of which in honey should be more than 65%.

Proline is an amino acid in honey, the higher the amount, the better the quality of honey. The minimum allowable amount of proline is 180 mg per kg of honey.

The moisture content of honey (the amount of water in it) should be at the standard level, ie below 20%. Of course, this amount varies in different seasonal conditions and for different types of honey.

Due to the epidemic situation of corona and the role of honey in the treatment of corona, using the properties of honey requires access to natural honey. In this article, we have discussed the important points in the honey test sheet, according to which we can be sure of the authenticity of the product in a honey store. Of course, we should know that the honey test is not limited to measuring the above; For example, you can read the broker’s new method of detecting advanced honey fraud.

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