Balji Yu.A., Mustafina R.H.

The new developed methods for identification of honey adulteration is presented in the article. The method differs in reliability, speed and ease of application. There have beendescribed the methods for evaluation of honey naturalness implemented in laboratories of veterinary and sanitary examination with their shortcomings. The method to identify honey adulteration has been developed, using the honey of different botanical origin (acacia,sunflower,rapeseed,fruticous, espartes, nectar flow, alpine, buckwheat, polyfloral). In total we used 72 samples of honey and conducted 162 laboratory researches. The diastatic number of honey was defined in accordance with All-Union Standard 19792-2001. Artificial honey was made from sugar syrup and artificially inverted sugar.

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