Determination of Hydroxymethylfurfural in Honey Using the LAMBDA Spectrophotometer

In this application note, the Hydroxymethylfurfural (HMF) content has been determined using the LAMBDA™ 465 UV/Vis Spectrophotometer and the Equation Calculation mode in the UV Lab™ software. Normally, HMF is generated by the decomposition of fructose in acid conditions. It occurs naturally in most honeys and increases rapidly with heat treatment of honey. Therefore, it can be used as an indicator of heating and storage time at elevated temperatures. Good quality honey has a lower amount of HMF; for that reason, the level of HMF present is a key indicator as to the quality of honey.