FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method, one determines weight fraction of glucose and fructose in acacia honey samples by way of a highly efficient liquid chromatography method. Then one determines total acidity and diastase number in the samples. Per the totality of the said indices, one estimates freshness of acacia honey. Honey is considered to be fresh if glucose and fructose content stays within the ranges of 21.4 - 24.1 wt % and 36.8 - 39.0 wt % respectively while acidity and diastase number stay within the ranges of 1.3 - 1.9 cm3 0.1 N NaOH per 100 g of honey and 7 - 13 Gotha units respectively.
EFFECT: invention allows to enhance accuracy, reproducibility and validity of acacia honey freshness determination.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SUNFLOWER HONEY FRESHNESS DETERMINATION METHOD | 2011 |
|
RU2471182C1 |
| LINDEN HONEY FRESHNESS DETERMINATION METHOD | 2011 |
|
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| BUCKWHEAT HONEY FRESHNESS DETERMINATION METHOD | 2011 |
|
RU2471183C1 |
| ACACIA HONEY IDENTIFICATION METHOD | 2011 |
|
RU2473239C1 |
| SUNFLOWER HONEY IDENTIFICATION METHOD | 2011 |
|
RU2473240C1 |
| LINDEN HONEY IDENTIFICATION METHOD | 2011 |
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RU2473241C1 |
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| METHOD TO DETECT FALSIFICATION OF NATURAL HONEY | 2011 |
|
RU2470295C1 |
| NATURAL HONEY WITH BILBERRIES OR BLUEBERRIES | 2008 |
|
RU2378886C1 |
| NATURAL HONEY WITH OLIVES | 2008 |
|
RU2380948C1 |
