Studying of quality parameters and organic contaminants in honey samples

• Published in: Chinese journal of geochemistry 2006, Vol.25 (B08), p.68-68
• Main Author: Eva Széles Mária Borbély József Prokisch Béla Kovács Dóra Hovánszki Paschalis C. Harizanis Eleftherios K. Alissandrakis Zoltán Gyori
• Format: Article
• Language: English
• Subjects: 有机污染物
• ISSN: 1000-9426; 1993-0364

Honey is valuable food for mankind since the ancient times. It was the only sweetener till the start of the industrial sugar mass production. As honey plays an important role in our nutrition and its positive effects on health is well known, it is very important to study the nutritional properties and the origin of different honey samples. The usually determined quality parameters of honey： pH values, water content, sugar content, acidity, HMF content, enzyme activity, pollen content, amino acid content, ash content, etc. It is also important to know the content of the organic contaminants in honey. A short time ago there were some quality problems with Hungarian and Greek honey in the European Union. A toxic material （para-dichlorobensene） was found in honey originated from Greece. The amount was higher than the allowable limit in the EU. Therefore, it is necessary to build up a good and applicable traceability system for honey. During the past few years the traceability concept has become increasingly familiar in many sectors of the food industry. Traceability is an essential tool for ensuring both production and product quality. The opportunity to connect traceability with the whole documentation and control system represents an effective means for boosting the consumer＇s perception of a food＇s safety and quality. In our work we have done, which quality parameters can be used for a good identification system.