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Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey

K. Kukurova, J. Karovičová, G. Greif, Z. Kohajdová, and J. Lehkoživová

Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava, Slovakia

 

E-mail: kristina.kukurova@stuba.sk

Received: 19 August 2005  Revised: 8 December 2005  Accepted: 15 December 2005

Abstract: The quality and authenticity of commercially available honey from Slovak market and the development of HPLC method for determination of hydroxymethylfurfural (HMF) content of honey with fine separation efficiency, sensitivity, applicability, and recovery was evaluated.
Physicochemical parameters (moisture, total acidity, content of proline, saccharides, and value of electrical conductivity) have been determined.

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-006-0034-8

 

Chemical Papers 60 (3) 186–191 (2006)

Tuesday, April 16, 2024

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