Food analysis of honey - Layen Eynon method

Food analysis of honey - Layen Eynon method
Quality control, Basics of honey, components of honey, Determination and estimation of honey
TYBSc Semester VI
For contact information - [email protected]

1. Food
Analysis -
Honey
Created by
Mr. Shuaib Bandeally
Mr. Anuj Shukla
Analytical chemistry TYBSc Sem VI

2. HONEY
INTRODUCTION
- Nature's original
sweetener
- Used as Food for 6000
years
- Out of 20k species
only 6-11 produce honey
- it's not only a super
saturated sugar solution
Basic Information | Honey

3. It is believed that Honey doesn't spoil due to its low moisture
content ( In early stages it may be)
Bacteria cannot survive under such high osmotic pressure
Honey is Hygroscopic
Refractive index is - 1.49
Viscosity is higher than water
Specific gravity of honey is 1.4
Specific heat of honey is 40% less than water
Degree brix is unit used for expressing percentage of sucrose
Honey - 83 Degrees Brix
PROPERTIES
OF HONEY
CHARACTERISTICS
Properties of honey | Characteristics

4. Components of

5. Depending on the source of nectar, honey
can have a variable composition
* Carbohydrates
Monosaccharides:fructose glucose
Disaccharides : Sucrose, maltose, isomaltose nigerose, turanose and maltulose

* At about 1 % or less of total sugars, Small quantity of higher sugar
oligosaccharides and dextrins are also present in honey

There is only small quantity of protein in finished honey.

7. Components of honey
* There are also free amino acid present in honey
* honey contain small but detectable quantities of
vitamins
* chemical composition of honey affects the physical
characteristics
* volatile components include a variety of C1-C5
aldehyde and alcohols
* methyl and Ethyl formate have also been identified in
honey

8. Components of honey
*Color is an obvious characteristic of
honey.

* mass produced honey is uniform in
colour and individually harvest honey
can have range of colour.

* colour may be due to presence or
absence of carotenoids.

* Darker the honey, more intense the
flavour.

9. DETERMINATION OF REDUCING SUGAR IN
HONEY
Layen Eynon Method is a short, rapid and
most accurate method for determination
of reducing sugar
Layon eynon introduced Methylene Blue as
an internal indicator for detection of
endpoint while titrating Fehling's solution
with reducing sugar
Layen Eynon method1.

10. Fehling's A solution ➡ CuSO4
Fehling's B solution ➡ KOH with Na or K tartarate
(Cu2+) + Reducing Sugar ➡ in + of NaOH ➡ (Cu1+)
After all (Cu2+) is reduced,
Reducing sugar will reduce Methylene Blue
Methylene Blue ➡ Leucobase
(Blue) (White)
Solution color
(Blue) ➡ (Brick Red)
Determination of reducing sugar in honey

11. Why do we need to boil ?
Methylene Blue gets oxidised in the
air, hence boiling conditions are
needed to keep it from getting
oxidised

12. Standardization of
Fehling's solution
HONESTY
Equal quantity of Fehling's A and B
are taken in conical flask and
titrated under boiling conditions
against standard Glucose solution
using methylene blue as indicator.

13. Standard honey solution is prepared for
estimation of reducing sugars before and after
inversion.
A) estimation of reducing sugar before inversion

* Definite aliquot of Fehling's A and B are titrated against *Honey
solution* by using Methylene blue Indicator under boiling conditions.

* During this hydrolysis reaction, non-reducing sugars are converted to
reducing sugars.

14. B) Estimation of reducing sugar after inversion
Definite aliquot of honey sample is refluxed for 90 minutes in
presence of 5N HCL on a boiling water bath.

After Refluxing, Acidity is neutralized by adding sodium
carbonate and Definite aliquot of Fehling's A and B solution
are titrated with inverted honey solution using methylene
blue as indicator

15. CONCLUSION
By using this and applying suitable
conversion factor, reducing sugar before
and after inversion is estimated

16. THANK YOU !