Identification Of Honey Species And Quality

In order to solve the problem of honey quality in China, a research of identifying different honey samples is carried on. A total of27honey samples, which are differed from botanical origin and processing methods (raw honey by nature, matured by processing, matured by nature) were analyzed.Moisture, soluble solids, pH, acidity, conductivity, total phenols and total flavonoids are detected as conventional parameters. Sugar profiles are isolated and identified by HPLC-ELSD. Electronic nose technology is applied to discriminate different honeys according to their conventional parameters and sugar profiles. Principal component analysis (PCA) and partial least square (PLS) regression were used to highlight the data structure and to find the relationship between the conventional parameters and electronic nose signals.The results show that conventional parameters can classify honeys of different botanical origin. Electronic nose technology can identify honeys from different processing methods. Additionally, electronic nose technology can differentiate unknown honey samples from the prediction model. It also reveals that e-nose signals have a good correlation with all conventional parameters except conductivity. Sugar profiles can classify all kinds of honey samples which are studied in this article. Isomaltose, neotrehalose, erlose, melezitose are only found in honey samples matured by nature. Sophorose only exist in acacia honey, melezitose only be in linden honey. Nigerose can not be found in honey samples matured by processing. It illustrates that these sugars can be special marks to distinguish honey samples from different botanical origins. The honey samples which are differed from processing methods can also be discriminated by this way. After data fusion of all in this study, honey quality can be detected and identified. This compositive method can provide a powerful reference to fight with honey adulteration, confusion of botanical origin, honey of inferior quality.