Source, Method of
Production, Chemical Constituents, Chemical Tests, Uses and Adulterants of  Honey

Objectives

At the end of this
lecture, student will be able to:

• Discuss the pharmacognostical aspects of

– Honey

Honey

Synonym: Mel,
Madhu, Honey purified

Source: Sugary
secretion deposited in the honey combs by the bees Apis mellifera, Apis dorsata
and other species of Apis

Family: Apidae

Preparation/Collection

• Nectar (25% sucrose, 75 % water)

• Invertase

• Smoked

• Centrifugation

• Natural draining

• Apply pressure

• Heated to 80oC

• Rapidly cooled

Description

• Colour: Pale yellow to yellowish brown

• Odour: Pleasant and characteristic

• Taste: Sweet and faintly acrid

Chemical constituents

• 70-80% of invert sugar, mixture of dextrose and levulose

• Glucose, fructose, sucrose

• Acids – formic acid, acetic acid, succinic acid

• Enzymes – Invertase, diastase, inulase

• Vitamins, proteins, pollen grains

Chemical tests

• 1 ml of honey + 4 ml of alcohol, some more honey:

– At 4 ml the solution is clear, upon addition of honey, the
solution does not becomes turbid. (Turbidity shows the presence of dextrin and
added glucose)

• Fiehe’s test

Uses

•    Demulcent

•    Sweetening agent

•    Antiseptic for
burns and wounds

•    Preparation of
creams, lotions, soft drinks and candies

•    Vehicle for
ayurvedic preparations

Substitutes and
adulterants

• Artificial invert sugar

• Sucrose

• Commercial glucose

• Liquid glucose

• Adulterants normally contain large amounts of furfural
derivatives – Fiehe’s test

– Honey – extracted with ether, ethereal layer – separated,
dried

– To the residue 1% resorcinol in hydrochloric acid is added

– Faint pink colour – natural

– Persistent deep cherry red / pink colour – adulterated

Summary

• Honey is the sugary secretion from the honey comb with
invert sugar content

• Adulterant in honey can be identified by Fiehes test