5-hidroksimetilfurfural is mostly formed in honey through the sugars present in the honey. The formation of 5-HMF is accelerated by heating the honey, during processing, production and with improper storing. In my diploma thesis, I analyzed the content of 5-HMF in different samples of honey, I performed the analysis on LC/MS instrument. I checked not only repeatability, linearity and accuracy of the method but also the stability of the standards and the sample.
I first compared the 5-HMF content between honey samples from different botanical species, then in samples of creamed honey with additives, and in the end I chose samples from four botanical species with the lowest content. Later, I heated the samples at a temperature of 65°C for three days and later for additional seven days and than i compared the content.
The results indicate that 5-HMF in honey is formed at elevated temperature and thus may be an indicator of honey age or inadequate honey storage.
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