Objective: To research the thermal stability of Fructose, Glucose, 5-Hydroxymethyl-2-furfural (5-HMF) during the process of refining honey.
Methods: The refined honey was placed under different temperature and time. High Performance of Liquid Chromatography (HPLC) coupled with Evaporative Light Scattering Detection (ELSD) were used for the determination of fructose and glucose content and HPLC-UV detector was used to detect the content of 5-HMF in refined honey.
Results: The contents of fructose and glucose decreased meanwhile the amount of 5-HMF conversion increased with the temperature increasing and the time extension.
Conclusion: Temperature is the main factor and the content of fructose, glucose and 5-HMF has no significant change below 8 degrees C. Therefore, low-temperature method is recommended for the process of increasing the viscosity of honey.