WATER AND SUGAR CONTENT IN HONEY BEE

Abstract

The basic composition of honey are sugars and water. They are responsible for its qualities like sweetness, viscosity, granulation, preservation and antibacterial properties, higroscopicity, mutarotation and energetic value. They are alI directly related to concentrations. Humidity and carbohydrates in honey's composition are important elements for granulation study. The HPLC method for carbohydrate determination were considered by CHUNG, SALCEDO et e L, THEAN & FUNDEFBURK and WHITE, a rapid and accurate procedure if compared with traditional methods. Fifteen samples of honey were analyzed. 'lhe samples were originated fran different producers fran the states of Paraná, São Paulo, Santa Catarina and Pernambuco. Humidity was determined by refractanetry and carbohydrates by HPLC methods. These analytical methods were established to determine the glucose/water ratio and the granulation characteristics of honey.