The composition and properties of honey are dependent on floral origins utilized by the bees and the climatic conditions of the area from which honey is harvested. Honey is a complex mixture, mainly composed of water, sugars gluconic acid, lactone, nitrogenous compounds, minerals, and some vitamins. Hydroxy methyl furfural (HMF) is a cyclic aldehyde that is produced by degradation of sugars. Several factors influence the formation of HMF in honey: temperature and time of heating; storage conditions.Proline is the main amino acid in honey and considers as factor of purity and heat treatment of honey .This study has two goals: The first one is to investigate the effects of storage on HMF and proline formation in honey. Second one is to determine HMF and proline level and formation kinetics of honey after heating process. For this purpose 26 samples of honey were collected from different areas of Syria the concentration of HMF and proline were measured in these samples ,then samples were stored in lab temp for one year the two factors measured again in samples after storage to determine honey stability ,to study the effect of heat two samples were heated to different temp (40-60-100)C , HMF and proline were measured after (5-10-15-20)minutes of heating for each tem. HMF concentration in samples were (2.2-60) mg\kg and proline (160-597)mg\kg ,and after one year of storage HMF concentration in all samples increased 260% in average and proline concentration decreased 47% in average ,heat has the same effect on honey samples HMF concentration increased and proline concentration decreased by heating and time .The quality of honey was compared to international standards as proposed in the Codex Alimentarius.
Research Journal of Aleppo University.
2011.
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