Honey Testing

bees working  on combVenture Laboratories has been involved in honey testing since our inception. Historically, honey has been used for food and medicinal purposes, and its current applications continue to grow. Therefore, the integrity, composition and overall quality of honey are important to producers, and those who consume, process, and/or use it.

If you don’t see the service you need, contact us.

 

Common Quality Tests for Honey Offered by Venture Laboratories:

Acidity: Acidity is an indication of the degree of honey fermentation, and therefore, honey quality.

Ash: Ash content is helpful in depicting floral sources of honey origin.

Catalase: Catalase is a very important enzyme that is naturally found in honey. It catalyzes the conversion of damaging hydrogen peroxide to water and elemental oxygen.

Diastase: Honey diastase activity is a quality factor that is influenced by honey storage and heating; therefore, it is an indicator of honey freshness and overheating.

Hydroxymethylfurfural (HMF): HMF results from the breakdown of simple sugars (glucose & fructose) at ≤ pH 5. HMF is a naturally-occurring indicator of heat and storage changes in honey, and overall freshness.

Invertase: Invertase is the enzyme responsible for the conversion of sucrose to fructose and glucose. A freshness invertase standard is used in honey standards of the Beekeeper’s Associations of Germany, Belgium and Spain. Invertase is sensitive to heat and storage damage, and therefore is a freshness indicator.

Microorganisms: Venture Laboratories offers a full microbiology (click here to go to Microbiology page) laboratory. Total aerobic and anaerobic plate counts, species identification, and Clostridium testing is available. Inquire ( info@ventlabs.com) about other microbiology testing.

Moisture: Moisture content is the only composition criterion that is part of the Honey Standard that must be fulfilled in the world honey trade. Increased moisture content is an indicator of the ability to undergo fermentation. Honey having high water content is more likely to ferment and therefore decrease honey quality.

bee-on-yellow-flowerProline: Proline content varies among types of honey, and is a criterion for ripeness. In some cases, honey proline content is used as an indicator of sugar adulteration.

Sugar Profile: Analysis of reducing sugars commonly found in honey, in addition to Glucose, Sucrose, Fructose and Galactose content.

Services Provided by Venture Laboratories:

Test

Method

Acidity AOAC Method for Acidity (Free, Lactone, and Total) of Honey
Ash Ash content for honey
Catalase AOAC and Food Chemicals Codex methods
Diastase AOAC Method for Diastase Activity
Hydroxymethylfurfural (HMF) AOAC Method for Hydroxymethylfurfural in Honey
Invertase AOAC
Microorganisms AOAC and FDA/BAM
Moisture AOAC Method for Moisture in Honey
Proline AOAC Method for Proline in Honey
Sugar Profile AOAC Method for Sugars (Reducing) in Honey and others by AOAC Method for Separation of Sugars in Honey

 

If you are interested in a test not listed on this page, please inquire ( info@ventlabs.com).