Quality and expity time of bee honey | Starost pcelinjeg meda i kvalitet
2010
Dugalić-Vrndić, N., Naučni institut za veterinarstvo Srbije, Beograd (Serbia) | Keckes, J., Naučni institut za veterinarstvo Srbije, Beograd (Serbia) | Mladenović, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Nedić, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
The aim of this study was to examine parameter of honey, quality in aging process. Honey used in examination was kept under the same terms several years in cellar, with constant temperature, humidity and lightproof. It been examined: 30 samples of honey from 2007, 10 samples of honey from 2006 and 10 samples from 2004. It been examined following parameters refer to quality: HMF, diastaza, saharose and reducing sugar. It is well known that with standing and ageing of honey HMF grows if honey was heat. Formerly, it was parameter of honey forgery, till it was not found that HMF grows if honey was heated on high temperature and some other conditions. Finding gives hope in possibility of determining durability of honey, conserning expire date, and possibility that finding of research be preposition for provision of the law conserning honey quality.
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