Fluorescence Spectroscopy as Method for Quality Control of Honey

Abstract

ABSTRACT The present work aims in exploring the possibilities of fluorescent spectroscopy for qualitycontrol of honey, particularly to distinguish types of honey and to distinguish the naturalhoney from that with artificial additives - sweeteners.24 samples of the most often encountered sorts of honey in Bulgaria distributed in 7groups have been studied. The samples have been excited with light-emitting diodes(LEDs) emitting in the interval from 375 to 450 nm. Fluorescence spectra of allinvestigated honey samples have a pеаk at = 490 nm, and for some honey sampleswith iso sweet an additional one at = 505 nm. The ratio I 425 /I 375 of the peak intensities offluorescence spectra can be used for differentiation between natural honeys (from 1.07 to3.35) and honey with sweeteners and honeydew About (greater than 4).The first derivatives of the fluorescence spectra of the blossom honeys and honeydewshow two peaks at about 422 nm and 480 nm. However, the first derivatives for sampleswith sweeteners have many different maxima and smaller amplitudes in the variations butthe most clearly expressed are those around 393 nm, 480 nm and 533 nm for iso sweetOriginal Research Article