Merck KGaA has developed the first rapid test to determine hydroxymethylfurfural (HMF) in honey. The HMF content in honey is an indicator of its freshness and authenticity. A high HMF value indicates impairment caused by excessive heating or during storage. National beekeeper associations in Europe, for example in Belgium, Italy and Germany, as well as the EU have stipulated strict HMF limits. With the new Reflectoquant HMF test from Merck, it is now possible to determine quickly and reliably whether the limits have been adhered to.

Until now, only time-consuming laboratory tests such as the HPLC or Winkler methods were available to determine HMF. By contrast, the Reflectoquant HMF test only takes a few minutes. After preparing the sample briefly - a small quantity of honey is diluted with distilled water in a ratio of 1:4 - the test strip only needs to be dipped into the sample and then analyzed in the RQflex reflectometer. The results show very good correlation with the standard methods, as confirmed by independent institutes. With the Reflectoquant HMF test, Merck thus offers a reliable, fast and easy-to-use alternative to determine HMF in honey.

With the new test, Merck completes its line of Reflectoquant products which is used successfully in the quantitative measurement of more than 40 in-process parameters, with a special focus on food and beverage applications.

Merck is one of the world's leading suppliers of laboratory chemicals for applications in research, education and industry. The company offers a wide range of products, e.g. for analytical chromatography, microbiology, food and environmental analysis as well as pharmaceutical research. Reagents for analysis and other applications as well as solvents, salts, acids, basis and organic chemicals round off the portfolio. Merck offers its customers specific solutions for many different laboratory requirements so that laboratory work can be performed safely and efficiently.

Around the world, honey is considered to be a healthy and natural food. The Germans stand out as world champions in honey consumption: On average, every German consumes 1.5 kilograms of honey a year. Before it is sold to consumers, honey is heated, e.g. to facilitate filling. However, in order to protect certain ingredients such as enzymes from impairment, temperatures should not exceed 40°C. Moreover, the heating time should be kept as short as possible. HMF is a decomposition product of sugars formed in honey during heating. In freshly centrifuged honey, HMF cannot be detected or only in very small quantities. In the course of storage, the HMF content increases by 2-3 mg/kg per year, depending on the pH and storage temperature. At a storage temperature of 21°C, the HMF content can increase to as much 20 mg/kg in one year.

The European Union calls for an HMF content of maximally 40 mg/kg for honey produced under European conditions. National beekeeper associations such as those in Belgium and Italy are even stricter. The German beekeeper association (Deutsche Imkerbund D.I.B.) has also decided on an HMF content of no more than 15 mg/kg for its "Real German Honey" quality seal.