EXPERIMENT NO 05. ANALYSIS OF HONEY BY CHEMICAL TEST

 PHARMACOGNOSY AND PHYTOCHEMISTRY – I PRACTICA

 ANALYSIS OF HONEY BY CHEMICAL TEST

EXPERIMENT NO.5

Aim: Analysis of Honey by chemical tests.

Reference: 1. Mayur R. Bhurat, Md. Rageeb Md. Usman, Sanjay A. Nagdev, Practical Pharmacognosy & Phytochemistry – I, Published by S. Vikas And Company (Medical Publisher) Ppage. No. 20 – 21.

2. Dr. K.R Khandelwal, Textbook of Practical Pharmacognosy, Pubished by Nirali Prakashan, Sixth Edition, page. No. 163.

Requirements:

Apparatus: Test tubes, Beaker, Holder, Burner, Water bath, Tripod stand, Copper gauze etc.

Chemicals: a-naphthol, Conc.H2SO4, Fehling A & B solution, Ether, Resorcinol, HCl, Iodine solution, Vinegar solution etc.

Theory:

Biological Source: Honey is the saccharine liquid prepared from the nectar of the flowers by the hive-bee Apis mellifera, Apis dorsata and bees of other species of Apis.

Family: Apidae.

Description:

Color: Slight yellow to brown yellow.

Odor: Pleasant.

Taste: Sweet.

Solubility: It is soluble in water and insoluble in alcohol.

Chemical Constituents: Honey consists of chiefly glucose 35% (+3%), fructose 45% (+5%), sucrose, 2-3% and water (14-20%). The other constituents of honey are Dextrin (0.06-1.25%), maltose, gum, traces of succinic acid, acetic acid, volatile oil, enzymes, Vitamins, Amino acids, Proteins, coloring matters, etc.

Uses: Honey is used as nutritive, demulcent, mild laxative. It is used as an important component of linctuses and cough mixtures, sweetening agent, antiseptic and bactericidal.

This is also used as a vehicle in Ayurvedic and Unani preparations. Recently, it is used in the preparation of creams, lotions, soft drink and candies also.

Chemical Test of Honey:

Sr.No	Chemical test	Observation	Inference
General chemical test for carbohydrate
01	Molisch’s test: In a test tube, add 2 ml of the test carbohydrate solution and 2 drops of a-naphthol solution. Carefully incline the tube and pour drop wise conc. H2SO4 using a dropper, along the sides of the tube.	Violet coloring at the junction of the two liquids.	Carbohydrate is present
02	Reducing Sugar Test: Heat honey to this add a drop of mixture of Fehling’s solution A & B	Brick red colour of cuprous oxide	Presence of monosaccharide
Purity Test For Honey
03	Fieche’s test: Take about 3ml of honey + 2ml of ether and shake thoroughly and allow the 2 layers to separate and evaporate to dryness. The upper ethereal layer is separated and put in a evaporating dish and evaporate, to the residue add 1% resorcinol and HCl	Transient pink colour   Permanent red colour	Natural honey is present   Adulterated honey (Invert sugar)
04	Hold a lightened match stick above the honey	It will melt     Somewhat melting with hiss sound	Natural honey is present   Adulterated honey is present
05	Take a glass of water and add one teaspoon honey in that glass of water	It will settle down at bottom.   It get mix with water	Natural honey is present    Adulterated honey is present
06	Take a glass of water and add one teaspoon honey in that glass of water then add 2-3 drop of iodine solution	No immediate blue color formed   Immediate blue color formed	Natural honey is present    Adulterated honey is present
07	Take honey and add it in some water then add 2-3 drop of vinegar solution	No foam observed   Foam observed	Natural honey is present   Adulterated honey is present

Result: The given Sample Crude drug was identified by performing the chemical test and the sample was found to be Honey.