HMF (Hydroxymethylfurfural) is an organic compound produced by acid-catalyzed dehydration of sugars, primarily fructose.
Why test for HMF in honey?
The levels of naturally occurring HMF are minimal in fresh honey. Codex Alimentarius Comission (Alinorm 01/25, 200) and the European Union (Directive 100/2001) established that its concentration in the honey usually should not exceed 80 or 40 mg/kg. HMF’s occurrence and accumulation in honey is variable depending on honey type.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||100||HMF6000||2.00 mg/kg||100.00 mg/kg|