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NMR Technology in Honey Analysis

Published: 09/10/2015

A new method for determining authenticity, origin and many other quality parameters in honey.


Using NMR (Nuclear Magnetic Resonance, Nuclear Magnetic Resonance Spectroscopy), honey samples can now be analysed for the first time. The sample is placed in a magnetic field and the magnetic interactions of all of the sample ingredients are measured, recorded and displayed in a spectrum. The spectra obtained through this technique are stored and archived in a database created specifically for honey and can then be evaluated by means of statistical models.

By collaborating with Alnumed GmbH, Bayreuth, we have succeeded in establishing this new method for recognising authenticity, origin and various adulterations. Furthermore, we have been able to determine such quality parameters as water, HMF, conductivity, diastase activity or fructose and glucose in one step in order to obtain an initial overview of these important parameters that are relevant to honey.


FoodQS GmbH and Alnumed GmbH have developed this database together and now offer this analysis to our enquiring customers.

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