Analysis of
honey and bee products

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The standard method for determining botanical and geographic origin is microscopic pollen analysis and sensory evaluation, supplemented by relevant physicochemical parameters (e.g., sugar content, electrical conductivity, F/G ratio). However, Bruker Honey Profiling™ NMR also offers various database models that can be used to determine origin. This works even for honeys from which pollen has been removed by filtration; however, it is not reliable in blends of different origins or in the presence of foreign sugars. Furthermore, specific regions (such as South America) cannot be confirmed using this method. For True Source Honey™ USA, both methods are acceptable for determining geographic origin.

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Yes, but only through a subcontracting laboratory that is accredited for the test. QSI has been offering a wide range of traditional external enzyme methods for many years, which already cover most of the current scope of proteomics analysis. One enzyme not yet covered is likely alpha-amylase from Aspergillus oryzae, which, however, is analytically indistinguishable from alpha-amylase from Aspergillus flavus. Molds such as Aspergillus spp. are widespread in nature and, according to the literature, are also frequently found in beehives and in the stomachs of bees. Enzymes from brewer’s yeast (Saccharomyces cerevisiae) included in the test are also frequently used in bee feeding or can, for example, be introduced into honey via bees through decaying fruit. The new proteomics test cannot specifically (directly) detect modern, purified syrups, as these no longer contain proteins, peptides, or enzymes; in our view and according to the literature, it will likely detect mostly feeding residues or natural contamination with foreign enzymes.

We recommend using the analysis of foreign enzymes only in conjunction with traditional, targeted authenticity analyses. In our view, the proteomics test is not suitable for reliably detecting adulteration in honey. Furthermore, the natural enzymes and peptides used in the test are present in honey in highly variable and generally very low concentrations, which can lead to erroneous results (diastase, saccharase, MRJP1, e.g., for enzymes-poor honeys such as acacia or citrus). Compared to other foods, honey naturally contains very little protein overall (<0.1%). According to the literature, honey protein can consist of over 100 different proteins. Proteome analysis is complex overall, and the scope of targeted LC-MS/MS analysis covered to date is limited. In contrast, classical foreign enzyme methods universally detect alpha-amylases, as well as beta- and gamma-amylases, that are foreign to honey, and are not limited to a handful of organisms as sources of foreign enzymes in honey, as is the case with the Protemics test.