Shahid Beheshti University

New method for measuring honey sucrose invented by SBU researchers

Published: 2021/04/06 3:40 AM

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Dr. Minaei, a faculty member of the Faculty of Life Sciences and Biotechnology, announced that a new method for measuring honey sucrose has been invented for the first time in the world by researchers at Shahid Beheshti University and said: “sucrose in honey is one of the most important indicators by which we can determine the originality of honey. There has always been a gap for a reliable method of measuring honey sucrose for honey producers and exporters. Realizing this problem, researchers at Shahid Beheshti University spent about three years researching an alternative method and finally succeeded in presenting a method for measuring honey sucrose using an enzyme. In this method, the amount of sucrose in honey is determined quantitatively and accurately. This method of measuring honey sucrose is presented for the first time in the world.

Referring to the importance of honey quality control, he said: “Honey is known as a product with natural value in the world, and based on this, extensive investments have been made in beekeeping. Unfortunately, widespread frauds are observed, which necessitates accurate scientific evaluations in order to control its quality.

Dr. Minaei added: "Beheshti Honey Assessment Research Group consisting of experts in the field of biochemistry, pollen analysis and microbiology have been researching the biochemical content and therapeutic properties of honey for about 3 years, and in this regard they have also achieved many innovations. This group is now able to determine the chemical, enzymatic, pollen and microbial content of honey and the therapeutic properties of honey samples by having all the accurate measurement methods.”

Referring to the characteristics of sucrose measurement invented by researchers at Shahid Beheshti University, he stated: “Measuring the amount of sucrose by enzymatic method is a very accurate method that is specific to this laboratory and is not performed in any other laboratory. This method is much more accurate and simple than the sucrose acid hydrolysis performed in many laboratories. The amount of sucrose in high quality honey is usually less than 5%. Of course, the amount of sucrose depends on the type of place and the plant from which the bee has fed. For example, Kunar honey has a high percentage of sucrose (more than 5%) and wild honey has a low percentage of sucrose (less than 1%). On the other hand, the percentage of sucrose can indicate whether the bee has fed on nectar or sugar, which shows that honey is original or non-original. In this laboratory, the amount of sucrose in honey is measured enzymatically, which is much more accurate than the acid hydrolysis method. This technique is taught by the researchers of Shahid Beheshti University. For more information, interested parties can call +98(21)29905916 and +98(21)29905927.

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Shahid Beheshti University

Shahid Beheshti University