ANALY

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 Introduction:
Honey is a natural product produced by bees from the nectar of
flowers which can be modified by their digestive enzymes
(floral honey) or from living plant fluids and/or excretions of
plantsucking insects (honeydew honey) Or
Honey is an aqueous dispersion of particles, inorganic
ions, organic materials, and, most importantly, sugars,
generally disaccharides

 Objective:
Different kinds of honey differ for their color, flavor and density.
However, the quality of honey produced, matters to a great extent.
Only slight deviation in the color, flavor and
aroma from the usual quality associated with the brand can cause
the product to be rejected by the consumer.

 Moisture Content:
 Method:
The moisture content of the test samples is determined by
following steps:
a. Sample of honey was taken and weighed
b. Sample was placed in Oven and burnt at a constant
temperature of 100°C for 3 h.

c. Calculation of weight loss by cooling the at room

Temperature.

Importance:
• Moisture content determines the quality and storage
properties, and therefore the value, of honey.
• The more precise the moisture content of a representative
honey sample is analyzed, the more precise the absolute
moisture content of the analyzed batch is to be calculated.
Results:
Ideally the moisture content of honey should be less than 17.8%.
• If the moisture content is too high, say greater than 20%, the
honey may ferment due to yeasts in the honey.
• Since honey is hygroscopic, if it is not in a sealed container,
it will attract moisture from the air.

 Ash (Mineral)Content:
 Method:
The Ash content is determined through the following
steps according to the AOAC official method:

a. Sample (2 grams) was put in a previously weighed

porcelain crucible and dried in an oven at 110°C for 4
hours.

b. This was done to remove moisture that would cause

foaming of the honey during the early stages of
ashing.

c. After removing the crucibles from the oven, they were

cooled in a desiccator for about 4 hours and weighed
with the evaporated sample.

d. The materials were then incinerated in an electrical

furnace at 600° C for 6 hours, followed by cooling in a
desiccator and then weighed.

Importance:

• It represents its mineral content and forms part of proximate

analysis for nutritional evaluation.

Results:
 The pH of honey was determined according to the method
described by the International Honey Commission in
Following steps:

a) Honey sample (5 g) was diluted with 50ml distilled

water to make a 10% solution.

b) The pH was measured using a digital pH meter which

was calibrated at room temperature using buffer
solutions at pH 4 and 7.

c) To ensure accurate pH measurement, the instrument

was calibrated every time before use and recalibrated
every 2 or 3 hours to compensate for any possible loss
of sensibility.

Importance:

The organic acids present in honey are significant

because they interact with other flavors.
Gluconic acid is produced in honey by the action of the
enzyme glucose-oxidase on glucose.
 Results:

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