RT Journal Article
T1 Analytical methods used in the quality control of honey
A1 Pita Calvo, Consuelo
A1 Guerra Rodríguez, María Esther
A1 Vázquez Vázquez, Manuel
K1 Honey
K1 Quality contro
K1 Adulteration
K1 Analytical methods
K1 Hydroxymethylfurfura
K1 Methylglyoxal
AB Honey is a natural sweet substance produced by bees (Apis mellifera). In this work, the main parameters used in routine quality control of honey and the most commonly used analytical methods for their determination are reviewed. Honey can be adulterated with cheaper sweeteners or, indirectly, by feeding the bees with sugars. Therefore, methods for detecting and quantifying adulteration are necessary. Chromatographic techniques are widely used in honey analysis. More recently, techniques such as Raman, near-infrared, mid-infrared, and nuclear magnetic resonance spectroscopy in combination with chemometric data processing have been proposed. However, spectroscopy does not allow the determination of enzyme activities, one criteria of great importance for the honey trade. Methylglyoxal is an interesting compound for its antibacterial properties. Methods for its determination are also reviewed
PB ACS Publications
YR 2017
FD 2017-01-04
LK https://hdl.handle.net/10347/44099
UL https://hdl.handle.net/10347/44099
LA eng
NO Pita-Calvo, C., Guerra-Rodríguez, M.E., Vázquez, M. Analytical Methods Used in the Quality Control of Honey. J. Agric. Food Chem. 2017, 65, 4, 690–703
DS Minerva
RD 24 abr 2026