UDC 620.2
DOI: 10.36871/vet.zoo.bio.202202012
Authors
Alexandra V. Surovegina,
Marina N. Ivashchenko,
Nizhny Novgorod State Agricultural Academy (NGSKhA), Nizhny Novgorod, Russia
Andrey K. Martusevich,
Ivan V. Bocharin,
Nizhny Novgorod State Agricultural Academy (NGSKhA), Nizhny Novgorod, Russia; Volga Research Medical University (PIMU), Nizhny Novgorod, Russia
Abstract
Crystallization of honey is one of its main properties. The component composition of honey has been studied for a very long time, but there are no express methods for examining its characteristics. For this reason, the issue of finding innovative methods for assessing the quality and safety of bee honey remains relevant at the present time. The aim of the study was to evaluate the effect of various honey dilutions on the crystallization of a model crystal-forming solution. Twenty samples of polyfler honey collected from apiaries located on the territory of the Shakhunya district of the Nizhny Novgorod region in the summer served as the material for the study. 4 samples were formed from each collected honey sample, the mass of each of which was 0,1 g, then homogenization of all samples was carried out. By adding an appropriate amount of saline solution to the honey samples, the following dilutions were obtained: 1:4, 1:8, 1:16, 1:32. A control sample representing 0,9% sodium chloride solution was also used. 100 μl of substrate from each sample was applied to a slide and dried in vivo. Facias were analyzed by microscopy using qualitative and quantitative criteria. It was found that in micro-preparations of diluted honey, the density of crystalline elements monotonically increases from the minimum dilution to the maximum. This is due to the high concentration of carbohydrates in honey, which are known inhibitors of crystallization. The use of this testing method during the examination will allow to identify the presence of honey adulterants with artificially increased sugar content.
Keywords
honey, crystallization, express method, facies, beekeeping.
