Determination of honey authenticity by anion-exchange liquid chromatography.

Methodology using anion-exchange liquid chromatography with pulsed amperometric detection was developed to determine the addition of invert syrups (beet or cane) and high-fructose corn syrup to honey. The invert syrups used were either chemically (commercially) or enzymatically prepared. Fingerprint oligosaccharides were shown to be present in these sweeteners, which were either not detectable or present at low concentrations in pure honey. Forty-four pure honey samples produced in continental North America, Hawaii, China, and Australia were used in this study.