ANALYSIS OF THE CHEMICAL COMPOSITION OF HONEY BY CHROMATOGRAPHIC METHOD

Authors

  • Raximov Yorqinjon Erkinovich Author

Keywords:

Keywords Honey, dry matter content, optical density, refractometer, Kashkadarya, botanical origin, quality assessment.

Abstract

This study analyzes the dry matter content and optical density of honey samples collected from Kashkadarya using refractometer methods. The results reveal significant differences among cotton, camel thorn, alfalfa, and mountain honeys, reflecting their floral and geographical origins. The study underscores the effectiveness of refractometer analysis for honey quality assessment and highlights the potential for classification and market promotion of regional honey varieties.

References

1. White, J. W. "Composition of Honey." Food Research International, 1978.

2. Bogdanov, S. et al. "Honey Quality and International Regulatory Standards." Journal of Apicultural Research, 2004.

3. Alvarez-Suarez, J. M., "Honey as a Source of Dietary Antioxidants." Journal of Medicinal Food, 2010.

4. König, K. et al. "Adulteration of Honey: Methods of Detection." Journal of Food Control, 2012.

5. Tosi, E. A., "Influence of Storage Conditions on Honey Quality." Food Chemistry, 2004.

6. Codex Alimentarius Commission, "Standard for Honey (Codex STAN 12-1981)."

7. Gündüz, M. et al. "Determination of Honey Authenticity Using Advanced Chromatographic Methods." Journal of Chromatography A, 2016.

8. Oroian, M. et al. "Honey Adulteration Detection: A Review." Food Research International, 2015.

9. Alqarni, A. S. et al. "Chemical Properties of Honey from Different Floral Sources." Saudi Journal of Biological Sciences, 2014.

10. Escriche, I., "Volatile Profile of Honey: A Tool for Its Botanical and Geographical Classification." Food Chemistry, 2009.

11. Marchini, L. C., "Honey Composition and Quality in Tropical Regions." Journal of Apicultural Science, 2017.

12. Tornuk, F., "Shelf Life and Quality Assessment of Honey." Journal of Food Science, 2013.

13. Singhal, R. S. et al. "Adulterants and Contaminants in Honey." Comprehensive Reviews in Food Science and Food Safety, 2018.

14. El-Sohaimy, S. A., "Phenolic Content and Antioxidant Properties of Honey." Journal of Food Science, 2015.

15. Belitz, H. D., "Food Chemistry," Springer, 2009.

Published

2024-12-24

How to Cite

Raximov Yorqinjon Erkinovich. (2024). ANALYSIS OF THE CHEMICAL COMPOSITION OF HONEY BY CHROMATOGRAPHIC METHOD. World Scientific Research Journal, 34(3), 52-57. https://scientific-jl.org/wsrj/article/view/7180