Determination of Sugar content in Honey by HPLC Method Kalaburagi, Karnataka, India

Author: Sandhya Divakar and K. Vijaykumar

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Abstract

The nutritionally rich food produced by honeybees is honey which is processed under human control before it is marketed for a variety of uses. The physical properties and chemical composition in different honey samples indicated variations which are statistically significant and honey from varied regions have different honey which are collected from different regions and exhibit different chemical properties so different types of honey with unique characters which can been seen in Kalaburagi. The present investigation helps us to see the sugar constituents which are mandated for ensuring quality for human consumption. Hence, regular analysis of different types of honey is essential to avoid the contamination during harvesting, transportation and processing of honey by man in normal condition. It could be concluded from the above results that multifloral honey of A. dorsata and A. florae in terms of physico-chemical components are appropriate to the quality standards of international honey trade in Kalaburagi, Karnataka. Despite poor harvesting and storing practices, A. dorsata and A. florea honey possesses moderate physico-chemical components which are appropriate to the quality standards of CODEX. The study was carried our for reliability, suitability and accuracy of the method. The HPLC method was used to determine the amounts of sugar in samples of honey.

Keywords

Honey, Sugar, Hplc, Kalaburgi

Conclusion

Results obtained were recorded from Table 7 50% samples in this study contained more than 60% of the sugar i.e. H1, H2 and H3 and other three samples contained less then 50% of the total sugar. NHB and CAC and the European Honey Standard suggested that the minimum sugars in pure honey should be 60%. The sugar content may reduce because of the preservation techniques and some enzymes activity and the while collecting the honey. The honey collected during the season i.e. flowering, the sugar is expected to be more. Gas chromatography method was used as the study method as it determines the sugar and is highly sensitive and reliable. As this method is simple and easy. As compared with others lower in cost for analysis of sugar content in honey.

References

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How to cite this article

Sandhya Divakar and K. Vijaykumar (2023). Determination of Sugar content in Honey by HPLC Method Kalaburagi, Karnataka, India. Biological Forum – An International Journal, 15(6): 864-869.