title: Analytical Methods Used in the Quality Control of Honey.
abstract: Honey is a natural sweet substance produced by bees (Apis mellifera). In this work, the main parameters used in routine quality control of honey and the most commonly used analytical methods for their determination are reviewed. Honey can be adulterated with cheaper sweeteners or, indirectly, by feeding the bees with sugars. Therefore, methods for detecting and quantifying adulteration are necessary. Chromatographic techniques are widely used in honey analysis. More recently, techniques such as Raman, near-infrared, mid-infrared, and nuclear magnetic resonance spectroscopy in combination with chemometric data processing have been proposed. However, spectroscopy does not allow the determination of enzyme activities, one criteria of great importance for the honey trade. Methylglyoxal is an interesting compound for its antibacterial properties. Methods for its determination are also reviewed.
authors.affiliation: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela , 27002 Lugo, Spain.
authors.forename: Consuelo
authors.initials: C
authors.lastname: Pita-Calvo
authors.affiliation: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela , 27002 Lugo, Spain.
authors.forename: María Esther
authors.initials: ME
authors.lastname: Guerra-Rodríguez
authors.affiliation: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela , 27002 Lugo, Spain.
authors.forename: Manuel
authors.identifier: http://orcid.org/0000-0002-0392-1724
authors.initials: M
authors.lastname: Vázquez
mesh_terms: D000818:Animals; D001516:Bees; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D006722:Honey / Q000032:analysis*; D011786:Quality Control
keywords: adulteration; analytical methods; honey; hydroxymethylfurfural; methylglyoxal; quality control