FIELD: food industry; measurement.
SUBSTANCE: one selects samples of buckwheat honey, determines glucose and fructose content in the samples by way of a highly efficient liquid chromatography method, additionally one determines total acidity and diastase number and, per the totality of the said indices, one estimates freshness (age) of buckwheat honey; honey is considered to be fresh if glucose and fructose content stays within the ranges of 26.5-28.9 wt % and 30.8-32.7 wt % respectively while acidity and diastase number stay within the ranges of 2.6-4.1 cm3 0.1 N NaOH per 100 g of honey and 45-52 units Gotha respectively.
EFFECT: enhancement of accuracy, reproducibility, validity and reliability of determination.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SUNFLOWER HONEY FRESHNESS DETERMINATION METHOD | 2011 |
|
RU2471182C1 |
| ACACIA HONEY FRESHNESS DETERMINATION METHOD | 2011 |
|
RU2473238C1 |
| LINDEN HONEY FRESHNESS DETERMINATION METHOD | 2011 |
|
RU2472147C1 |
| BUCKWHEAT HONEY IDENTIFICATION DETERMINATION METHOD | 2011 |
|
RU2472148C1 |
| LINDEN HONEY IDENTIFICATION METHOD | 2011 |
|
RU2473241C1 |
| ACACIA HONEY IDENTIFICATION METHOD | 2011 |
|
RU2473239C1 |
| SUNFLOWER HONEY IDENTIFICATION METHOD | 2011 |
|
RU2473240C1 |
| METHOD TO DETECT FALSIFICATION OF NATURAL HONEY | 2011 |
|
RU2470295C1 |
| NATURAL HONEY WITH BILBERRIES OR BLUEBERRIES | 2008 |
|
RU2378886C1 |
| NATURAL HONEY WITH OLIVES | 2008 |
|
RU2380948C1 |
