Abstract
SummaryMarked differences were found between different natural honeys and adulterated honeys in the suppression of oxygen peaks during the Polarographie determination of D-fructose. Examination of the measurements of these peaks, and of the height of the D-fructose reductive wave, suggests that an increasing D-fructose content in natural honey is accompanied by a decreasing ability to suppress the oxygen peaks. It is therefore advantageous in controlling the purity of honey samples to examine the ratio between the height of the oxygen peak and the height of the reduction wave of D-fructose. This ratio was always higher for artificial ‘honeys’ or adulterated natural honeys than the limit determined for pure honey.
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