engleski

Evaluation of hydroxymethylfurfural content in honey: comparison of chromatographic and spectrophotometric method

HMF (5-hydroxymethyl-2-furaldehyde) is primarily used as honey quality parameter indicating processing and storage conditions of honey. HMF is cyclic aldehyde which is formed in honey during the acid-catalysed degradation of hexoses (fructose or glucose) and/or degradation of 3-deoxyhexulose by the Maillard reactions. It is practically absent in fresh honey, but its concentration tends to rise after heating and storage of honey. The aim of this study was to compare two official methods prescribed by International Honey Commission for determination of HMF content in honey (chromatographic (HPLC) method and spectrophotometric method after White). Linearity range was confirmed for both methods up to 10 mg/L. HPLC method was more accurate (recovery 99-103% compared with 90-91% for spectrophotometric method) while spectrophotometric method showed better precision regarding repeatability of sample preparation (RSD 3.45% compared with 5.52% for HPLC method). Measurement repeatability obtained by repeated measurements of same solution was comparable for both methods. Comparison of methods was performed on 13 honey samples (8 chestnut and 5 black locust honey samples), and the results showed that methods are comparable within the evaluated range.

HMF content; honey; HPLC method; spectrophotometric method

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