HMF Analysis
HMF Analysis
HMF, namely Hydroxymethyl Furfural, is a risk that honey lovers know and question. HMF is an intermediate product obtained during the decomposition of hexos or the Maillard reaction in an acidic environment in honey. In general, HMF in honey and molasses is affected by many factors. These factors can be listed as: time, temperature, water activity, amount of catalyst and sugar used.
According to the Turkish Food Codex Honey Communiqué, the amount of HMF in honey is limited to 40 mg/kg. HMF formation is observed in honey with prolonged heating during processing. Especially with the storage of honey under unsuitable conditions, the amount of HMF increases. Long-term storage of transparent packaged honey in the sun can be given as an example.
Consumption of HMF with honey in high doses may cause irritation of the upper respiratory, eye, skin and mucous membranes. Studies have shown that HMF intake increases the risk of tumor formation. For this reason, HMF Determination in honey is one of the important test parameters. In order for honey to be offered for sale, the HMF ratio must be determined.