Detection of honey adulteration using HPLC method

Authors

  • Olga Cwiková Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 61300 Brno
  • Hana Pavlí­ková Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 61300 Brno
  • Alena Ansorgová Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 61300 Brno

DOI:

https://doi.org/10.5219/499

Keywords:

Keywords, honey, HPLC, labelling, fructose, glucose, sucrose

Abstract

This work deals with the determination of undeclared or illicitly added sugar content in honey samples evaluated using the High-Performance Liquid Chromatography or HPLC with refractive index detection. Labelling of samples was also evaluated in accordance with current legislation. In a total of 21 samples of honey purchased in the fall of 2013, 13 samples were obtained from the regular shopping network, 2 samples were purchase in Health Food stores and 6 samples came directly from local beekeepers and were purchased at the Christmas Markets in Brno.
We have determined the contents of fructose, glucose, sucrose, and oligosaccharides using the HPLC method. We have calculated the basic statistics such as the mean and standard deviation for each sample. Samples have been evaluated according to the Council Directive 2001/110/EC, which lays down limit values for the parameters of honey.
Only four out of 21 honey samples complied with the requirements of Council Directive 2001/110/EC. These were three samples obtained from the regular shopping network and one obtained directly from the local beekeeper. Six samples did not meet the requirements for the sum of fructose and glucose, two samples could not be determined due to the failure to specify the honey type, and fourteen samples failed the requirement of sucrose content.
We have further assessed whether honey samples comply with legislative requirements relating to this product or consumer misleading practices take place. Our analysed samples often lacked indication whether it is a floral honey or honeydew honey; this information was missing in eight out of 21 samples. Samples 5 and 9 did not mention the name of manufacturer. Sample 10 did not mention the country of origin.

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Published

2015-10-15

How to Cite

Cwiková, O. ., Pavlí­ková, H. ., & Ansorgová, A. . (2015). Detection of honey adulteration using HPLC method. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 388–392. https://doi.org/10.5219/499

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