METHOD FOR DETERMINING THE THERMAL EFFECT ON HONEY Russian patent published in 2019 - IPC G01N33/02 G01N24/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for quality control of honey by determining thermal effect on honey. Method involves preparation of aqueous solutions of honey, subsequent shooting ¹H spectra on an NMR spectrometer using a standard pulse sequence zgpr with solvent signal suppression, phasing of spectra in automatic mode, performing base line correction, integration of doublet signal of anomeric protons in honey composition β-glucose at 4.45 ppm (J=7.9 Hz) and doublet signal of anomeric protons α-glucose at 5.05 ppm (J=3.7 Hz). At that ratio of quantity is calculated α/β – forms of glucose in analysed samples by dividing integral intensities of target signals, and value of ratio >1 is determined on the absence of high temperatures, and if ratio <1 – on the presence of high temperatures on honey.

EFFECT: accelerated and high accuracy of determining the effect of high temperatures on honey.

1 cl, 3 tbl, 6 dwg