Honey according to GOST is a product that has a state standard established in the country to standardize quality, release form and some other parameters. The abbreviation “GOST” itself stands for state standard (Go-St). All over the world, natural honey, the technical conditions for which exist in absolutely any country, must meet strict quality standard requirements due to the fact that it is a common food product.

The Russian Federation also has its own standard for a food product such as honey. It should be noted that from time to time GOSTs are replaced by new ones due to the need to replace inaccuracies, improve, and develop new articles and clauses. For the same reasons, in Russia, GOST for honey was initially issued in 1987 under the number 19792. This GOST 19792 was quite long-lasting, but after some time, in 2001, natural honey began to be produced and certified according to the standards indicated below (the number of this document remains) .

Definition GOST 19792-2001

Having entered into force in 2001, GOST 19792 (new standard) has become the main regulatory document that allows the sale of honey that meets all the basic technical requirements for this natural product.

As in any other GOST, in the honey document there are various pointers to other standards. For example, GOST 19792 includes pointers to certain documents, namely:

1. GOST 22-1994 - Specifications for sugar.
2. State Standard 4233-1977 - Specifications for sodium chloride.
3. GOST 5833-1975 - sucrose, general requirements.
4. GOST 5717.1-2003 - general technical requirements for glass cans.
5. GOST 6709-1972 - standard for ordinary distilled drinking water.
6. GOST 8777-1980 - Specifications for wooden barrels.
7. GOST 9147 from 1980 - for porcelain dishes, some other instruments and devices for laboratory experiments.
8. GOST 8.135 of 2004 - indicates the state system for ensuring the uniformity of measurements: determination methods, standards for the preparation of buffer solutions, their characteristics, and so on.
9. GOST 9569-2006 - Specifications for paraffin paper.
10. GOST 13358-1984 - for cardboard boxes with a wavy surface.
11. GOST 18251-1987 - technical specifications for self-adhesive paper-based tape.
12. GOST 25629-1983 - standard for beekeeping, defining terms and definitions.
13. Some others.

This GOST specifies some definitions and terms that are used in the document.

The main ones are the following:

1. Flower honey is a product that bees collect from plants that have flowers.
2. Mixed honey is a natural mixture of several types of honey.
3. Centrifuged honey - farmers extract this product from honeycombs using a centrifuge machine.
4. Total acidity - shows the content of acid-containing substances in honey. Determined by the presence and concentration of sodium hydroxide in the product. Measured in cubic centimeters.
5. A batch of honey is honey that has the same place of collection and receipt, which was registered in one document.
6. Pollen grains of white acacia have three grooves and pores. The color of the grains is yellowish. The shape of the pollen is slightly flattened, round on top with a triangular point. There are spots, but small.
7. Sampling is a certain amount of product selected for laboratory testing to determine whether a given batch meets established standards.
8. A spot sample is a sample selected at random from the entire batch of goods. Allows you to reveal the overall picture of how high quality the products are.
9. Consumer packaging is a container in which the buyer purchases the offered product, which is not returned to the seller. This container does not apply to containers for transporting honey; packaging is carried out immediately before sale.
10. Sample size is the percentage of a product taken as a product for control and analysis of compliance with specified standards to the total number of substances sold.
11. The shelf life of honey is the time during which the product must be sold (in this case, consumed). In this case, the product must be stored under established conditions. After the expiration date, the substance becomes unsuitable for human consumption. Nevertheless, its quality must comply with GOST standards.
12. And some other terms and definitions.

Next, according to GOST, are the technical conditions themselves. They contain a detailed description of what honey should be like in color, taste, smell, etc. Particular attention is paid to the possibility of containing elements such as tin, lead and some other heavy metals in the case of storing this food product in a tin can. tin. The technical specifications indicate that these indicators can be measured and samples taken only after a six-month storage period for the substance in the conditions specified by the standards.

Also in this paragraph there is a specific distribution of honey by origin into:

• mixed;
• floral (in turn, this type is divided into poly- and monofloral);
• honeydew.

There is also a gradation according to the method of removing the product from the honeycomb:

• honeycomb (honey is not taken from the honeycombs, but is sold together with them);
• centrifuged (obtained from honeycombs using centrifuges);
• pressed (obtained by squeezing out of honeycombs under heavy pressure).

It is important to note that honey obtained from acacia and cotton flowers has different physical and chemical requirements with the substance obtained from all other plant species.

So, for example, honey from acacia and other flowering plants, with the exception of cotton, should have a pleasant aroma, from weak to strong, but without any foreign odors. And this substance, obtained from cotton flowers, has a delicate aroma. The presence of pollen grains is possible only in acacia and cotton honey. The mass fraction of sucrose is highest in acacia honey (10% of the dry matter); for the rest, the figure does not exceed 6%.

Honey labeling

As a rule, certain information characterizing the product is applied to the body of the consumer packaging. These indicators include:

• date of honey collection, that is, its actual production;
• date of packaging of the substance into containers for sale;
• nutritional and energy value;
• name, name of the product, including the place of collection, from which plant;
• what documentation was used to obtain the certificate and some other provisions.

Product packaging

There are also some requirements for transport packaging of honey, for example, the barrels in which the goods are transported must be made of wood, birch, alder or aspen. In addition, the inner surface should be covered with a layer of paraffin, and the wood moisture content should be no more than 16%.

Metal storage jars are coated with food grade varnish on the inside.

Weight deviations when packaging goods are possible in the following quantities:

• with a total weight of up to 1.5 kg, deviations are possible on average 2%;
• When packing more than 1.5 kg, an inaccuracy of 1% is allowed.

New GOST 54644

GOST 19792 was reissued in March 2011 and received a new serial number. In this regard, another regulatory document is currently in force in our country, namely GOST R 54644.

An essential detail is that this standard has an impact not only on honey produced by domestic farmers, but also on products imported into our country for the purpose of sale. The adoption of such an amendment significantly facilitated the existence of Russian beekeepers, since international standards imposed much lower requirements for the quality of the substance produced, which complicated competition in the sales market.

However, this innovation did not bring significant changes, so since 2011 natural honey has been produced using almost the same technology as before.

Thus, honey, like other goods and food products, must meet certain quality standards established in a particular country. The regulatory documents described above are not the only ones. There are a huge number of other laws regulating the production of beekeeping products.

Food production. GOST 19792-2001 - Natural honey. Technical conditions. OKS: Food production, Sugar. Sugar products. Starch. GOST standards. Natural honey. Technical conditions. class=text>

GOST 19792-2001

Natural honey. Specifications

GOST 19792-2001

Group C52

INTERSTATE STANDARD

NATURAL HONEY
Specifications
Natural honey. Specifications

MKS 67.180.10
OKP 98 8211

Date of introduction 2002-07-01

Preface

1 DEVELOPED by the Beekeeping Research Institute
INTRODUCED by Gosstandart of Russia

2 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 19 of May 24, 2001)
The following voted for adoption:

3 By Decree of the State Committee of the Russian Federation for Standardization and Metrology dated September 25, 2001 N 393-st, the interstate standard GOST 19792-2001 was put into effect directly as a state standard of the Russian Federation from July 1, 2002.

4 INSTEAD GOST 19792-87

5 REPUBLICATION. March 2011

1 area of ​​use

1 area of ​​use

This standard applies to natural honey - a product of processing nectar or honeydew by honey bees.
The safety requirements for natural honey are set out in 4.1.6; 4.1.7; 4.1.8.
The standard is suitable for certification purposes.

2 Normative references

This standard uses references to the following standards:
GOST 8.135-2004 State system for ensuring the uniformity of measurements. Standard titers for the preparation of standard buffer solutions - working standards of the 2nd and 3rd categories. Technical and metrological characteristics. Methods for their determination
GOST 22-94* Granulated sugar. Specifications
________________
* On the territory of the Russian Federation, from July 1, 2011, GOST R 53396-2009 will be in force.

GOST 61-75 Acetic acid. Specifications
GOST 199-78 Sodium acetate 3-water. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1770-74 Laboratory glassware. Cylinders, beakers, flasks, test tubes. General technical conditions
GOST 3118-77 Hydrochloric acid. Specifications
GOST 4174-77 Zinc sulfate 7-water. Specifications
GOST 4206-75 Potassium iron sulfide. Specifications
GOST 4207-75 Potassium ferric sulfide 3-water. Specifications
GOST 4233-77 Sodium chloride. Specifications
GOST 4328-77 Sodium hydroxide. Specifications
GOST 5037-97 Metal flasks for milk and dairy products. Specifications
GOST 5717.1-2003 Glass jars for canned food. General technical conditions
GOST 5833-75 Sucrose. Specifications
GOST 5962-67* Rectified ethyl alcohol. Specifications
________________
* GOST R 51652-2000 is in force on the territory of the Russian Federation.

GOST 6709-72 Distilled water. Specifications
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 9142-90 Corrugated cardboard boxes. General technical conditions
GOST 9147-80 Porcelain laboratory utensils and equipment. Specifications
GOST 9569-2006 Waxed paper. Specifications

GOST 9805-84 Isopropyl alcohol. Specifications
GOST 9970-74 Technical resorcinol. Specifications

GOST 12026-76 Laboratory filter paper. Specifications
GOST 12303-80 Packs made of cardboard, paper and combined materials. General technical conditions
GOST 13358-84 Wooden boxes for canned food. Specifications

GOST 13512-91 Corrugated cardboard boxes for confectionery products. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 14192-96 Marking of cargo
GOST 14919-83 Household electric stoves, electric stoves and electric frying cabinets. General technical conditions
GOST 16214-86 PVC electrical insulating tape with a sticky layer. Specifications
GOST 18251-87 Paper-based adhesive tape. Specifications
GOST 23932-90 Laboratory glassware and equipment. General technical conditions
GOST 24104-2001* Laboratory scales. General technical conditions
________________
* GOST R 53228-2008 is in force on the territory of the Russian Federation.

GOST 24363-80 Potassium hydroxide. Specifications
GOST 25336-82 Laboratory glassware and equipment. Types, main parameters and sizes
GOST 25629-83 Beekeeping. Terms and Definitions
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Lead determination method
GOST 26933-86 Raw materials and food products. Cadmium determination method
GOST 26935-86 Canned food products. Tin determination method
GOST 28498-90 Liquid glass thermometers. General technical requirements
GOST 29228-91 (ISO 835-2-81) Laboratory glassware. Graduated pipettes. Part 2. Graduated pipettes without set waiting time
GOST 29252-91 (ISO 385-2-84) Laboratory glassware. Burettes. Part 2. Burettes without waiting time

3 Definitions

3.1 This standard uses terms and definitions in accordance with GOST 25629, as well as the following terms with corresponding definitions:

3.1.1 flower honey: Honey produced by honey bees from the nectar of plant flowers.

3.1.2 mixed honey: A natural mixture of flower and honeydew honey.

3.1.3 centrifuged honey: Honey extracted from combs by centrifugation.

3.1.4 pressed honey: Honey obtained by pressing honeycombs with or without moderate heat.

3.1.5 mechanical impurities: Bees and their parts, larvae, pieces of wax, bee bread, straw, particles of minerals, metal, glass and other foreign impurities.

3.1.6 signs of fermentation: Active foaming on the surface or in the volume of honey, gas release, the presence of a specific smell and taste.

3.1.7 batch of honey: Any quantity of honey of the same botanical origin, packaged and packaged in a homogeneous container and issued with one quality document.

3.1.8 total acidity: An indicator of the acid content in honey, determined by the amount of sodium hydroxide (cm) used to titrate 100 g of honey.

3.1.9 white acacia pollen grains: Pollen grains of white acacia are tricolate, flattened, rounded triangular in outline from the pole with straight or slightly convex sides, and flattened-elliptical from the equator. The pores are round or oval, longitudinally elongated; on many pollen grains the pores are faintly visible. The texture is finely spotted. The pollen is yellow.

3.1.10 cotton pollen grains: Cotton pollen grains are two-celled. The shape of the grains is round, regularly spheroidal, the grains are large, 90-120 microns in size, multi-pore, finely tuberculate, coarsely spinous.

3.1.11 honey shelf life: The period during which honey, subject to established storage conditions, retains all its properties. After the shelf life has expired, honey is suitable for consumption, but its consumer characteristics should not be lower than the requirements of the current standard.

3.1.12 consumer packaging: Containers that arrive to the consumer with the product and do not represent an independent transport unit (can, container, glass, box, etc.).

3.1.13 transport container: A container that forms an independent transport unit (flask, container, barrel, etc.).

3.1.14 sample: A set of product units selected from a batch for control.

3.1.15 sample size: The number of transport or consumer containers with products that make up the sample.

3.1.16 spot test: A sample taken at a time from a certain part of non-piece products (samples from a barrel, flask, container, etc.).

3.1.17 combined sample: A sample made up of a series of spot samples, placed in one container and thoroughly mixed for the purpose of averaging.

4 Technical requirements

4.1 Characteristics

4.1.1 Based on botanical origin, natural honey is divided into flower (monofloral or polyfloral), honeydew and mixed.

4.1.2 According to the method of production, honey is divided into cellular, centrifuged and pressed.

4.1.3 Comb honey must be sealed on at least 2/3 of the comb area. The honeycomb should be a uniform white or yellow color.

4.1.4 Natural honey in terms of organoleptic and physico-chemical indicators must meet the requirements specified in table 1.

Table 1 - Organoleptic and physico-chemical indicators

4.1.5 The mass fraction of tin in honey is determined in prefabricated tin containers tinned with tin, no earlier than 6 months after packaging the product and when corrosion of the container is detected.

4.1.6 Residual amounts of pesticides dichlorodiphenyltrichloroethane-DDT (sum of isomers) and hexachlorocyclohexane-HCH should not exceed 0.005 mg per 1 kg of honey.
Residues of other pesticides are not allowed.

4.1.8 Natural honey must be accompanied by a veterinary certificate confirming the good conditions of production of the product.

4.2 Marking

4.2.1 A label or lithography is applied to the body or cover of the packaging unit in accordance with the regulatory document, containing the following information:
- Product name;
- type of product (botanical origin) at the discretion of the manufacturer;
- year of collection;
- name, location (legal address, including country) of the manufacturer, packer, exporter, importer and place of origin (at the discretion of the manufacturer);

- Net weight;
- energy value;
- shelf life;
- storage conditions;
- date of packaging (packing) when packed into consumer containers;
- designation of the regulatory document in accordance with which the product is manufactured and can be certified;
- information about certification.

4.2.2 Transport marking - according to GOST 14192 indicating the following data:
- name of the sending enterprise and its address;
- serial number of the batch;
- product name;
- botanical origin of honey (at the discretion of the manufacturer);
- year of collection;
- date of filling (packaging);
- gross and net masses;
- designations of this standard.
When labeling boxes, the number of units of product is additionally indicated. A packing slip with the packer's number is included in each box.
On the top lid of a box with glass or ceramic containers, warning notices are applied: “Fragile. Carefully".

4.3 Packaging

4.3.1 Honey is packaged in consumer and transport containers with a capacity of 0.03 to 200 dm:
wooden barrels and barrels made of beech, birch, willow, cedar, linden, plane tree, aspen, alder with a wood moisture content of no more than 16% and a capacity of up to 200 dm according to GOST 8777. The inner surface of the barrels and barrels must be waxed or have enclosed bags - polystyrene inserts;
flasks made of stainless steel, pickled and sheet steel, aluminum and aluminum alloys with a capacity of 25 and 38 dm according to GOST 5037;
dense wooden boxes, covered on the inside with parchment waxed paper according to the regulatory document;
special containers for honey according to the regulatory document;
lithographed metal cans, coated on the inside with food varnish with a capacity of no more than 500 dm3 according to the regulatory document;
glasses or tubes made of aluminum foil coated with food varnish, with a capacity of 30-450 cm according to the regulatory document;
glass jars in accordance with GOST 5717.1-GOST 5717.2 and other types of glass containers;
cast or corrugated glasses made of pressed cardboard with moisture-proof impregnation, approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry;
bags and boxes according to the regulatory document made of waxed paper in accordance with GOST 9569, parchment in accordance with GOST 1341 and artificial polymer materials, frames with comb honey in packs of cardboard, paper and combined materials in accordance with GOST 12303;
ceramic vessels coated on the inside with glaze in accordance with the regulatory document.
All types of packaging materials must be approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.
Consumer and returnable packaging must ensure the safety of products.
Note - When packing natural honey in small consumer containers (up to 0.2 kg), the name, date of production, shelf life, designation of this standard are indicated on each packaging unit. Some additional information regarding energy content is indicated on the individual label inserts.

4.3.2 When packaging honey, deviations are allowed for a net weight of 0.03-1.5 kg - ±2%, for a net weight of more than 1.5 kg - ±1%.

4.3.3 The container is filled with honey to no more than 95% of its total volume.

4.3.4 Consumer containers must be sealed hermetically or tightly with metal lids by rolling or screwing. Containers made of polymer materials must be sealed by heat sealing. It is allowed to use rubber gaskets approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.

4.3.5 Consumer packaging with a capacity of 0.03 to 1.5 kg is packed in wooden or cardboard boxes in accordance with GOST 13358, GOST 13512, GOST 13516, designed for a net weight of no more than 30 kg. Reusable containers must ensure the safety of products.
When packing, the bottom, side walls of the box and the space between the packaging units must be lined with dry, clean and homogeneous material that does not allow deformation or movement of the container in the box.

4.3.6 Consumer packaging packed in corrugated cardboard boxes is laid out with liners in accordance with GOST 9142. If products packaged in glass containers are packaged in corrugated cardboard boxes, it is laid out with grids and gaskets. The valves and end ribs of boxes with products are covered with polymer-based adhesive tape in accordance with GOST 16214 or paper-based adhesive tape in accordance with GOST 18251 with a width of at least 70 mm. Boxes with covered flaps are covered in two belts with tape made of polymeric materials or metal tape.

5 Acceptance

5.1 Honey is supplied in batches.

5.2 The quality document must indicate:
- name of the enterprise (organization) and its legal address (for individuals - last name, first name, patronymic);
- name of the product and its botanical origin (at the discretion of the manufacturer);
- year of honey collection;
- gathering place;
- serial number of the batch;
- number of seats in the party;
- gross and net weight of the batch;
- date of issue of documents (veterinary certificate, invoice, etc.);
- data from honey analysis results;
- date of packaging (for enterprises packaging honey);
- designation of this standard;
- manufacturer's trademark (if available);
- energy value;
- shelf life;
- storage conditions;
- information about certification;
- information about the veterinary and sanitary well-being of the apiary.

6 Test methods

6.1 Sampling

6.1.1 A spot sample is taken from each selected packaging unit.
Non-crystallized honey, packaged in containers with a capacity of 25 dm3 or more, is mixed. Honey samples are taken with a tubular aluminum sampler with a diameter of 10-12 mm, immersing it along the vertical axis to the entire height of the working volume.
The sampler is removed, the honey is allowed to drain from its outer surface, and then the honey is poured from the sampler into a specially prepared clean and dry container.
Crystallized honey from containers with a capacity of 25 dm3 or more is selected with a conical probe at least 500 mm long with a slot along the entire length. The probe is immersed at an angle from the edge of the honey surface into the depth. Using a clean, dry spatula, take a sample from the upper middle and lower parts of the probe contents.
Honey, packaged in containers with a capacity of 0.03 to 1 dm, is evenly removed with a spatula to compile a combined sample.
Samples of comb honey are taken from every 5th frame as follows: a piece of comb honey measuring 5x5 cm is cut out in the upper part of the frame, the honey is separated by filtering through a mesh with 0.5 mm square holes or through gauze. If the honey has crystallized, it is heated.

6.1.2 The combined sample is composed of point samples, mixed thoroughly and then an average sample is isolated, the mass of which must be at least 1500 g.

6.1.3 The average sample is divided into two parts, placed in two clean, dry glass jars, tightly capped and sealed. One jar is sent to the laboratory for analysis, the other is stored in case of repeated analysis.

6.1.4 A label is attached to the sample jar indicating:
- dates and places of sample collection;
- mass of honey and batch;
- month and year of honey packaging;
- last name and first name of the person who took the sample;
- method of sample processing (with or without heating).

6.2 To check the quality of natural honey packaged in barrels, flasks weighing 25 kg or more, a honey sample is taken from each delivered unit of packaging.
To check the quality of natural honey packaged in small containers, a sample of packaging units is made from each batch of honey in the quantity indicated in Table 2.

Table 2 - Number of selected packaging units for honey packaged in small containers, in pieces, not less

6.3 From each packaging unit, units of products are selected in the quantities indicated in Table 3.

Table 3 - Number of selected units of product

6.4 The sample is made up of packaging units selected from different places in the batch or units of product taken in random order from each selected packaging unit.

6.5 The sampling is carried out from products packaged in undamaged containers.
Products in damaged containers are sampled separately.

6.6 If the test results are unsatisfactory for at least one of the indicators, repeated tests are carried out on a double number of samples taken from the same batch of honey.
The results of repeated tests are applied to the entire batch.

6.7 The aroma, taste of honey, and the presence of signs of fermentation are determined organoleptically in each selected packaging unit.

6.8 Pollen analysis method

The essence of the method is to identify pollen grains of a given nectar plant species. The method is used in cases of disagreement between the supplier and the receiver.

6.8.1 Apparatus, materials and reagents
Light biological microscope type 1, providing a total magnification of 120-600.
Electric centrifuge with a sleeve holder rotation speed of 50 s (up to 3000 rpm).

Glass centrifuge tubes according to GOST 25336.
Electric stove according to GOST 14919.

Glass cup for weighing, capacity 100 cm, according to GOST 23932.
Glass rod.
Rectified ethyl alcohol of the highest purification according to GOST 5962.

6.8.2 Test performance
A sample of honey weighing 20 g is dissolved in a glass cup in 40 cm of distilled water. The honey solution is transferred into centrifuge tubes and centrifuged for 15 minutes at a rotation speed of 10-50 s (1000-3000 rpm). After centrifugation, the liquid is drained, and a drop of sediment is transferred with a glass rod onto a glass slide. After a slight drying, fix the contents with a drop of alcohol.
The preparation is viewed under a microscope. Identification of pollen grains is carried out according to qualitative characteristics in accordance with Figures 1, 2.

Figure 1 - Pollen grains of white acacia
(Robinia pseudoacacia L.)

Figure 2 - Cotton pollen grains
(Gossipium hirsutum L.)

6.9 Determination of mass fraction of water

The method is based on the dependence of the refractive index of honey on the water content in it.

6.9.1 Hardware
Refractometer with a refractive index scale division of no more than 1·10.
Electrically heated water bath 60 °C.
Laboratory mercury glass thermometer up to 100 °C and 1 °C division according to GOST 28498.
Glass test tubes with a diameter of 7 mm, a height of 30-40 mm according to GOST 25336.

6.9.2 Preparation for testing
Uncrystallized honey is used for testing. If the honey is crystallized, then about 1 cm of honey is placed in a test tube, tightly closed with a rubber stopper and heated in a water bath at a temperature of 60 ° C until the crystals are completely dissolved. The tube is then cooled to laboratory temperature. The water condensed on the inner surface of the walls of the test tube and the mass of honey are thoroughly mixed with a glass rod.

6.9.3 Test performance
One drop of honey is applied to the prism of a refractometer and the refractive index is measured.

6.9.4 Processing results
The resulting refractive index of honey is recalculated to the mass fraction of water in honey according to Table 4.

Table 4 - Mass fraction of water in honey depending on the refractive index

If determinations are carried out at temperatures below or above 20 °C, then a correction is introduced for each degree Celsius: for temperatures above 20 °C, 0.00023 is added to the refractive index; for temperatures below 20 °C, subtract 0.00023 from the refractive index.
Acceptable differences between the results of parallel determinations should not exceed 0.1%.

6.10 Determination of the mass fraction of reducing sugars and sucrose

The essence of the method is to determine the optical density of a solution of potassium ferricyanide after it reacts with the reducing sugars of honey. The test method involves determining the sugars of honey before and after inversion.

6.10.1 Apparatus, materials and reagents
Photoelectric concentration colorimeter KFK or other similar brands, equipped with a light filter with a maximum transmission of (440±10) nm.
Hourglass for 1 and 5 minutes or mechanical stopwatch according to ND.
Measuring flasks of versions 1, 2 with a capacity of 100, 200, 1000 cm according to GOST 1770.
Water bath at 70-80 °C.
Conical flasks of versions 1, 2 with a capacity of 250 cm3 according to GOST 25336.

Pipettes of versions 1, 2, 4, 5, 6 with a capacity of 5, 10 and 20 cm, 2nd accuracy class according to GOST 29228.
Laboratory mercury glass thermometer up to 100 °C according to GOST 28498.
Laboratory scales of the 1st or 2nd accuracy class with the largest weighing limit of 200 g according to GOST 24104.

Potassium iron sulfide (ferricyanide) according to GOST 4206, analytical grade, chemical grade.
Sodium hydroxide according to GOST 4328 or potassium hydroxide according to GOST 24363; analytical grade, a solution with a concentration of 2.5 mol/dm and a solution with a mass fraction of 25%.
Sucrose according to GOST 5833, chemical grade. or refined sugar according to GOST 22.
Hydrochloric acid according to GOST 3118 with a density of 1.19 g/cm.
Methyl orange according to ND.

6.10.2 Preparation for testing

6.10.2.1 Preparation of potassium iron sulfide solution

10 g of potassium iron sulfide is dissolved with distilled water in a 1000 cm3 volumetric flask and added with water to the mark.

6.10.2.2 Preparation of methyl orange solution
0.02 g of methyl orange is dissolved in 10 cm of hot distilled water and, after cooling, filtered.

6.10.2.3 Preparation of standard invert sugar solution
0.381 g of sucrose (or refined sugar) pre-dried in a desiccator for 3 days, weighed with an error of no more than 0.001 g, is quantitatively transferred into a 200 cm3 volumetric flask so that the total amount of solution is no more than 100 cm3, add 5 cm of concentrated hydrochloric acid, place a thermometer in the flask and place it in a water bath heated to 80-82 °C. The contents of the flask are heated to 67-70 °C and the flask is kept at this temperature for exactly 5 minutes. Then the flask with the contents is cooled to 20 °C, one drop of methyl orange solution is added, neutralized with a solution of potassium or sodium hydroxide with a mass fraction of 25%, the contents of the flask are brought to the mark with distilled water and mixed thoroughly. The resulting solution contains 2 mg of sugar per 1 cm3.

6.10.2.4 Colorimetry of the standard solution and construction of a calibration graph
Into dry conical flasks with a capacity of 250 cm, pipette 20 cm of potassium ferricyanide, 5 cm of sodium hydroxide solution with a concentration of 2.5 mol/dm3 or potassium hydroxide with a concentration of 2.5 mol/dm3 and 5.5; 6.0; 6.5; 7.0; 7.5; 8.0 and 8.5 cm of standard invert sugar solution (corresponding to 11, 12, 13, 14, 15, 16 and 17 mg of invert sugar). 4.5 are poured into each flask from a burette, respectively; 4.0; 3.5; 3.0; 2.5; 2.0 and 1.5 cm of distilled water (the volume of liquid in each flask should be 35 cm); the contents of the flasks are heated to boiling and boiled for exactly 1 minute, cooled and the optical density is measured on a photocolorimeter using a cuvette with a solution layer thickness of 1 cm. To do this, one cuvette is filled with distilled water, and the other with a standard solution, and colorimetry is carried out with a light filter having a maximum light transmission at = 440 nm.
The optical density is determined in each solution at least three times and the arithmetic mean value of each result is calculated from the data obtained.
The results of the determinations are plotted on graph paper, plotting the optical density values ​​on the ordinate axis, and the amounts of invert sugar in milligrams corresponding to these values ​​on the abscissa axis, after which a calibration graph is constructed, which is used to determine the content of reducing sugars and total sugar after inversion.

6.10.3 Test performance

6.10.3.1 Determination of the mass fraction of reducing sugars before inversion
A sample of honey weighing 2 g, weighed with an error of no more than 0.01 g, is dissolved in a flask with a capacity of 100 cm3, 10 cm3 of this solution is transferred to another clean flask with a capacity of 100 cm3 and brought to the mark (a working solution of honey is obtained).
Add 20 cm of potassium ferricyanide solution, 5 cm of sodium hydroxide solution with a concentration of 2.5 mol/dm or potassium hydroxide with a concentration of 2.5 mol/dm and 10 cm of a working copper solution into a conical flask with a capacity of 250 cm and 10 cm of a working solution of copper, heat to a boil and boil for exactly 1 min. , quickly cool and determine the optical density on a photocolorimeter. Since the most accurate results are obtained with optical density values ​​in the range from 0.15 to 0.80, if other optical density values ​​are obtained, the determination is repeated, accordingly changing the amount of the test solution added to potassium ferricyanide.

6.10.3.2 Determination of the mass fraction of total sugar after inversion
In a flask with a capacity of 200 ml, pipet 20 ml of honey weighed solution (2 g of honey per 100 ml of solution), add 80 ml of distilled water and 5 ml of concentrated hydrochloric acid, inversion is carried out as indicated in 6.10.2.3.
The determination of the total sugar content after inversion is carried out in the same way as the determination of the reducing sugar content before inversion.

6.10.4 Processing results

6.10.4.1 The mass fraction of reducing sugars before inversion, %, is calculated using the formula

where is the amount of reducing sugars found from the calibration curve, mg.

6.10.4.2 The mass fraction of total sugars after inversion, %, is calculated using the formula

where is the amount of total sugars found from the calibration curve, mg.

The permissible differences between the results of two parallel determinations should not exceed 0.5%.

6.10.4.3 Mass fraction of sucrose,%, is calculated using the formula

6.10.4.4 The mass fraction of reducing sugars or sucrose as a percentage of an anhydrous substance is calculated by multiplying the mass fraction of reducing sugars (sucrose) in honey as a percentage by the coefficient

where is the mass fraction of water in honey, %.

6.11 Determination of diastase number

The method is based on the colorimetric determination of the amount of substrate cleaved under the conditions of the enzymatic reaction, and the subsequent calculation of the diastase number.
The diastase number characterizes the activity of amylolytic enzymes in honey.
The diastase number is expressed by the number of cubic centimeters of starch solution with a mass fraction of 1%, which is decomposed in 1 hour by amylolytic enzymes contained in 1 g of anhydrous honey.

1 cm of starch solution corresponds to 1 unit of activity.

6.11.1 Apparatus and reagents
Photoelectric colorimeter, equipped with a light filter with maximum transmission at a wavelength of 582 or 590 nm.
-meter with a division price of 0.1 according to ND.
Glass measuring electrode.
Thermostat water bath at 20 and 40 °C.
Glass test tubes with a diameter of 20 mm and a height of 200 mm in accordance with GOST 25336.

Burette with a capacity of 25 cm with a division value of 0.1 cm according to GOST 29252.
Pipettes of versions 1, 2, 4, 5 and 6 with a capacity of 1, 2 and 5 cm, 2nd class of accuracy according to GOST 29228.
Measuring flasks of versions 1, 2 with a capacity of 50 cm according to GOST 1770.
Stopwatch according to ND.
Soluble starch for iodometry according to GOST 10163, parts, solution with a mass fraction of 0.25%.
Glacial acetic acid according to GOST 61, chemically pure, solution concentration 0.2 mol/dm.
Sodium acetate trihydrate according to GOST 199, chemically pure, solution concentration 0.2 mol/dm.
Sodium chloride according to GOST 4233, analytical grade, solution concentration 0.1 mol/dm.
2,4-dinitrophenol, analytical grade. according to ND.
Iodine, solution concentration 0.015 mol/dm according to ND.
A standard buffer solution with a value close to 5.0 for testing the glass electrode according to GOST 8.135.

6.11.2 Preparation for testing

6.11.2.1 Preparation of acetate buffer solution
An acetate buffer solution with a concentration of 0.2 mol/dm3 and 5.0 is prepared by mixing one volume part of an acetic acid solution and three volume parts of a sodium acetate solution. 2,4-dinitrophenol is dissolved in the resulting buffer solution so that its concentration in the combined reagent is 0.05%. The solution is checked potentiometrically and in case of deviations from 5.0, the indicator is adjusted by adding a solution of acetic acid with a concentration of 0.2 mol/dm or a solution of sodium acetate with a concentration of 0.2 mol/dm.

6.11.2.2 Preparation of the combination reagent
The combined reagent is prepared from eight volume parts of starch solution, five volume parts of a buffer solution with 2,4-dinitrophenol and one volume part of sodium chloride solution.
When preparing a combined reagent in quantities equal to or greater than 1 dm3, the volume of the corresponding solutions is measured with an error of no more than 0.5 cm.
The resulting mixture is thoroughly shaken.
The combined reagent is stored at room temperature for no more than 3 months.

6.11.2.3 Preparation of honey solution

5 g of honey, weighed with an error of no more than 0.01 g, is dissolved in distilled water in a 50 cm3 volumetric flask. 1 cm of such a solution contains 0.1 g of honey.

6.11.2.4 Preparation of starch solution
0.25 g of starch, weighed with an error of no more than 0.001 g, is stirred in a 50 cm glass with 10-20 cm of distilled water and transferred quantitatively into a conical flask, where 80-90 cm of distilled water does not boil too much.
Boiling continues for 2-3 minutes. The flask is cooled to 20 °C, the contents are transferred quantitatively into a 100 cm3 volumetric flask and adjusted to the mark.

6.11.3 Test performance
14.0 cm of the combined reagent is measured from a burette into a dry test tube. The test tube is closed with a rubber stopper and placed for 10 minutes in a water bath at a temperature of 40 °C. Then, 1.0 cm of honey solution is pipetted into the test tube. The contents are mixed by inverting five times, and the test tube is again placed in a water bath, while turning on the stopwatch. The test tube is kept in a water bath for 15 minutes at a temperature of (40±0.2) °C.
Using a pipette, take 2.0 cm of the reaction mixture and add it, while stirring, to a 50 cm volumetric flask containing 40 cm of water and 1 cm of iodine solution at a temperature of 20 °C. The solution is brought to the mark with water. The flask is capped, the contents are mixed well and kept in a water bath at 20 °C for 10 minutes.
At the same time, a control experiment is carried out, replacing the honey solution with distilled water.
Optical density is measured on a photoelectrocolorimeter against water with a light filter with a wavelength of 582 or 590 nm, using a cuvette with a working length of 1.0 cm. By colorimetric solutions, the optical densities of the test solution and the control experiment are determined with an accuracy of 0.001.

6.11.4 Processing results
The diastase number of honey in terms of 1 g of anhydrous substance is calculated using the formula

where is the optical density of the solution, determined by the control experiment;

Optical density of the test solution;

80 - conversion factor;
- mass fraction of water in honey, %.
The arithmetic mean of the results of two parallel determinations is taken as the final test result. Allowable differences between the results of parallel determinations should not exceed 0.5 units. Gothe in the range from 0 to 10 units.

6.12 Qualitative reaction to hydroxymethylfurfural

The method is based on the formation in an acidic environment of a compound of hydroxymethylfurfural with resorcinol, colored cherry-red.

6.12.1 Materials and reagents
Porcelain mortars with a diameter of 70 mm with a pestle in accordance with GOST 9147.
Porcelain cups with a diameter of 50 mm according to GOST 9147.
Ester for anesthesia stabilized according to ND.
Resorcinol according to GOST 9970.
Hydrochloric acid according to GOST 3118, chemically pure, concentrated.

6.12.2 Preparation for testing

6.12.2.1 Preparation of a resorcinol solution with a mass fraction of 1%.

1 g of resorcinol is dissolved in 100 ml of concentrated hydrochloric acid. The solution should be colorless. The solution is stored in a cool place in an orange glass bottle with a ground stopper.

6.12.3 Test performance
In a dry porcelain mortar, thoroughly mix about 3 g of honey and 15 cm of ether with a pestle for 2-3 minutes. The ether extract is transferred to a dry porcelain cup and the mixing of honey with a new portion of ether is repeated. The ether extracts are combined and the ether is allowed to evaporate under draft at a temperature not exceeding 30 °C. Add 2-3 drops of resorcinol solution to the residue.
The appearance of a pink or orange color within 5 minutes indicates the presence of hydroxymethylfurfural. The rapid disappearance of the pink color that appears is not taken into account.

6.13 Determination of hydroxymethylfurfural (OMF)

The method is based on the colorimetric determination of OMF in the presence of barbituric acid and paratoluidine.

6.13.1 Apparatus, materials and reagents
Photoelectric colorimeter, equipped with a light filter with maximum transmission at a wavelength of (540±10) nm.
Laboratory lever scales of the 1st or 2nd accuracy class according to GOST 24104.
Water bath at 50-60 °C.
Hourglass at 1 min according to ND.
Electric stove according to GOST 14919 or gas burner.
Laboratory mercury glass thermometer up to 100 °C according to GOST 28498.
Measuring flasks, versions 1,2, capacity 50, 100 cm, 2nd accuracy class according to GOST 1770.

Glass test tubes with a ground-in stopper, capacity 10 cm, according to GOST 25336.
Pipettes of versions 1, 2, 4, 5, 6 with a capacity of 1, 2, 5, 10 cm according to GOST 29228.
Barbituric acid according to ND.
Para-toluidine according to ND.
Isopropanol according to GOST 9805.
Glacial acetic acid according to GOST 61, chemical grade.
Distilled water according to GOST 6709, freed from oxygen by boiling.
Ferrous sulfur potassium according to GOST 4207, chemical grade.
Zinc sulfate crystal hydrate heptadic according to GOST 4174, chemical grade.
Filter paper according to GOST 12026.

6.13.2 Preparation for testing

6.13.2.1 Preparation of barbituric acid solution

500 mg of barbituric acid, dried at 105 °C for 1 hour, with 70 ml of distilled water is transferred into a 100 ml flask, dissolved when heated in a water bath, cooled to 20 °C and adjusted to the mark with distilled water. The solution is stored in the refrigerator for no more than 1 month. If crystals form, the solution is heated in a water bath to approximately 60 °C until the crystals are completely dissolved. The flask should be closed with an easily removable stopper.

6.13.2.2 Preparation of para-toluidine solution

10 g of para-toluidine are dissolved in 50 ml of isopropanol at a temperature of 44-45 ° C in a water bath, transferred to a 100 ml volumetric flask, 10 ml of glacial acetic acid is added with stirring and adjusted to the mark with isopropanol at 20 ° C. The solution is used 24 hours after preparation, stored in a cool and dark place for no more than 1 month.

6.13.2.3 Preparation of Kerres reagent

15 g of potassium hexacyanoferrate are dissolved in distilled water in a 100 ml flask.
20.4 g of zinc sulfate crystalline hydrate is dissolved in distilled water in a 100 cm3 flask.

6.13.2.4 Preparation of honey solution
(10.00 ± 0.01) g of honey is dissolved in approximately 20 cm of freshly boiled and cooled distilled water, transferred quantitatively into a 50 cm volumetric flask. Turbid solutions are clarified with Kerres reagent. To do this, add one drop of potassium hexacyanoferrate to the flask, mix, add one drop of zinc sulfate and, at 20 °C, make up to the mark with water. Stir and filter through filter paper. The solution is used immediately.

6.13.3 Test performance
2 cm of honey solution and 5 cm of para-toluidine are poured into two clean, dry test tubes. Add 1 cm of distilled water (control) to one test tube, mix and fill a cuvette with the contents of this test tube with a layer of solution 1 cm thick. No later than 1-2 minutes, add 1 cm of barbituric acid to the second test tube, mix and fill the second cuvette.
The extinction of the solution relative to the control solution is measured every minute for 6 minutes.

6.13.4 Processing results
Hydroxymethylfurfural, mg per 1 kg of honey is calculated using the formula

where is the maximum value of the measured extinction;

Thickness of the liquid layer in the colorimeter cuvette, cm;
19.2 - constant extinction coefficient;

10 is the conversion factor for honey into kilograms.
The arithmetic mean of the results of two parallel determinations is taken as the final test result.

6.14 Determination of mechanical impurities

The method is based on filtering liquid honey through a metal mesh. The method is used in the presence of visible contamination.

6.14.1 Apparatus and materials
Drying cabinet of any type, providing heating temperatures up to 150 °C.
Laboratory mercury glass thermometer up to 100 °C according to GOST 28498.
Metal mesh made of brass, having 100 holes per 1 cm according to ND.
Glass glass, version 1, capacity 200 cm, according to GOST 25336.

6.14.2 Test performance
About 50 cm of honey is placed on a metal mesh placed on a glass. The glass is placed in a drying cabinet heated to 60 °C.
The honey should be filtered without any visible residue. The presence of undissolved particles on the mesh indicates contamination of honey with mechanical impurities.

6.15 Determination of the mass fraction of tin - according to GOST 26935.

6.16 Determination of residual quantities of pesticides - according to methods approved by the state sanitary and epidemiological supervision authorities according to ND.

6.17 Determination of toxic elements - according to GOST 26930, 26932, 26933.

6.18 Determination of radionuclides - according to methods approved by the state sanitary and epidemiological inspection bodies.

6.19 Determination of total acidity

The method is based on titration of the honey solution under study with a solution of sodium hydroxide with a concentration of 0.1 mol/dm in the presence of the indicator phenolphthalein.

6.19.1 Equipment, glassware and reagents
Laboratory scales of the 1st or 2nd accuracy class with the largest weighing limit of 200 g according to GOST 24104.
Magnetic stirrer according to ND.
Volumetric flasks 1, 2 with a capacity of 100 cm according to GOST 1770.
Glass glasses, version 1, with a capacity of 50 cm according to GOST 25336.
Pipettes with a capacity of 20 cm according to GOST 29228.
Conical flasks with a capacity of 200 and 250 cm according to GOST 25336.
Laboratory burette type 1 with a capacity of 2 cm with a division price of 0.02 cm, class 1 or 2 according to GOST 29252.
Sodium hydroxide according to GOST 4328, chemical grade. or analytical grade, solution concentration 0.1 mol/dm.
Phenolphthalein, alcohol solution with a mass fraction of 1% according to ND.
Distilled water according to GOST 6709.

6.19.2 Test performance
A sample of honey weighing 10 g, weighed with an error of no more than 0.01 g, is dissolved in 70 cm of distilled water, transferred quantitatively into a 100 cm volumetric flask and adjusted to the mark with water. Pipette 20 cm of honey solution into a conical flask with a capacity of 200 cm3. Add 4-5 drops of an alcohol solution of phenolphthalein with a mass fraction of 1% and titrate with a solution of sodium hydroxide at a concentration of 0.1 mol/dm until a pink color appears, stable for 10-20 s.

6.19.3 Processing results
The total acidity of honey, cm, is calculated using the formula

where 50.0 is the conversion factor for the mass of honey 100 g;

0.1 - concentration of sodium hydroxide solution;
- volume of sodium hydroxide solution with a concentration of 0.1 mol/dm3 used for titration, see.
The final test result is taken as the arithmetic mean of the results of two parallel determinations, the permissible differences between which should not exceed 0.5 cm of sodium hydroxide solution with a concentration of 1.0 mol/dm.

7 Transportation and storage

7.1 Transportation

7.1.1 Honey is transported in compliance with established sanitary rules.

7.1.2 When transporting, barrels should be placed in no more than two or three tiers. Each tier is separated by a spacer of boards, boxes and flasks are placed in stacks. The height of the stack for flasks should be no more than 1.5 m, for wooden boxes - no more than 3 m, for cardboard boxes - no more than 2 m.

7.1.3 During transportation, boxes, flasks and barrels must be tightly secured or tied.

7.1.4 Honey is transported by all types of transport in accordance with the cargo transportation rules in force for this type of transport.

7.1.5 When transported by road, the container with honey must be covered with a tarpaulin.

7.2 Storage

7.2.1 Honey is stored in rooms protected from direct solar radiation. It is not allowed to store honey together with poisonous, dusty products and products that can give the honey an unusual smell.

7.2.2 Barrels and flasks with honey are stored in two or three tiers, with the filling holes (neck) facing up. Solid boards are placed along the floor and between the tiers.
Boxes are stored in stacks up to 2 m high, placing them on pads made of boards.

7.2.3 The shelf life of honey in containers and flasks from 25 kg and above is up to 8 months from the date of examination.

7.2.4 The shelf life of honey packaged in hermetically sealed glass containers, containers made of polymer materials is no more than one year from the date of production, in non-hermetically sealed containers - no more than 8 months.

7.2.5 The shelf life of honey packaged in waxed paper glasses is no more than 6 months from the date of production.

7.2.6 The shelf life of honey placed in state reserves is two years at a temperature not exceeding 18 °C in glass containers, special containers for honey and stainless steel flasks.

7.2.7 Storage temperature of honey with a mass fraction of water up to 19.0% - not higher than 20 ° C; mass fraction of water from 19.0% to 21.0% - from 4 °C to 10 °C.

APPENDIX A (for reference). List of regulatory documents in force on the territory of the Russian Federation

APPENDIX A
(informative)

SanPiN 2.3.2.560-96* Hygienic requirements for the quality and safety of food raw materials and food products
________________
* On the territory of the Russian Federation, SanPiN 2.3.2.1078-2001 has been in force since July 1, 2001.

GOST R 51074-2003 Food products. Information for the consumer. General requirements
TU 25-1819-0021-90* Hourglass. Specifications
________________
* TS mentioned here and further in the text are not given. For more information please follow the link. - Database manufacturer's note.

TU 25-1894-003-90 Mechanical stopwatches
TU 6-09-1571-84 Methyl orange, indicator, pure for analysis
TU 25-05-11044-84 Laboratory ion meter type I-130
TU 6-09-1883-72 2.4-dinitrophenol, indicator, pure for analysis
TU 6-09-2540-87 Standard titers (fixed channels of normal dose). Iodine 0.1 n
FS 42-1883-82 Stabilized ether for anesthesia
TU 64-5-153-88 Technical barbituric acid
TU 6-09-66-70 P-toluidine
TU 13-028-1036-06-89 Metal woven bastings
Klisenko M.A. Methods for determining trace amounts of pesticides in food, feed and the external environment. M., “Spike”, 1983
Instructional and methodological guidelines on radiochemical methods for determining radioactivity in veterinary surveillance facilities. Moscow, 1984
TU 25-7415-006-90 Magnetic stirrer
TU 6-09-5360-87 Phenolphthalein, indicator, pure for analysis
GOST R 51652-2000 Rectified ethyl alcohol from food raw materials. Specifications

UDC 638.1:006.354 MKS 67.180.10 S52 OKP 98 8211
Key words: natural honey, pollen, sugars, diastase number, hydroxymethylfurfural, acidity, tin, pesticides, heavy metals, antibiotics, radionuclides, control methods
_______________________________________________________________________________________

This standard applies to natural honey - a product of processing nectar or honeydew by honey bees.
The safety requirements for natural honey are set out in 4.1.6; 4.1.7; 4.1.8.
The standard is suitable for certification purposes.

2. Normative references. GOST 19792-2001. Natural honey. Technical conditions.

This standard uses references to the following standards:
GOST 8.135-2004 State system for ensuring the uniformity of measurements. Standard titers for the preparation of standard buffer solutions - working standards of the 2nd and 3rd categories. Technical and metrological characteristics. Methods for their determination
GOST 22-94* Granulated sugar. Technical conditions (on the territory of the Russian Federation, GOST R 53396-2009 has been in force since July 1, 2011.
GOST 61-75 Acetic acid. Specifications
GOST 199-78 Sodium acetate 3-water. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1770-74 Laboratory glassware. Cylinders, beakers, flasks, test tubes. General technical conditions
GOST 3118-77 Hydrochloric acid. Specifications
GOST 4174-77 Zinc sulfate 7-water. Specifications
GOST 4206-75 Potassium iron sulfide. Specifications
GOST 4207-75 Potassium ferric sulfide 3-water. Specifications
GOST 4233-77 Sodium chloride. Specifications
GOST 4328-77 Sodium hydroxide. Specifications
GOST 5037-97 Metal flasks for milk and dairy products. Specifications
GOST 5717.1-2003 Glass jars for canned food. General technical conditions
GOST 5833-75 Sucrose. Specifications
GOST 5962-67 Rectified ethyl alcohol. Technical specifications (GOST R 51652-2000 is in force on the territory of the Russian Federation.)
GOST 6709-72 Distilled water. Specifications
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 9142-90 Corrugated cardboard boxes. General technical conditions
GOST 9147-80 Porcelain laboratory utensils and equipment. Specifications
GOST 9569-2006 Waxed paper. Specifications
GOST 9805-84 Isopropyl alcohol. Specifications
GOST 9970-74 Technical resorcinol. Specifications
GOST 12026-76 Laboratory filter paper. Specifications
GOST 12303-80 Packs made of cardboard, paper and combined materials. General technical conditions
GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13512-91 Corrugated cardboard boxes for confectionery products. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 14192-96 Marking of cargo
GOST 14919-83 Household electric stoves, electric stoves and electric frying cabinets. General technical conditions
GOST 16214-86 PVC electrical insulating tape with a sticky layer. Specifications
GOST 18251-87 Paper-based adhesive tape. Specifications
GOST 23932-90 Laboratory glassware and equipment. General technical conditions
GOST 24104-2001* Laboratory scales. General technical conditions (GOST R 53228-2008 is in force on the territory of the Russian Federation).
GOST 24363-80 Potassium hydroxide. Specifications
GOST 25336-82 Laboratory glassware and equipment. Types, main parameters and sizes
GOST 25629-83 Beekeeping. Terms and Definitions
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Lead determination method
GOST 26933-86 Raw materials and food products. Cadmium determination method
GOST 26935-86 Canned food products. Tin determination method
GOST 28498-90 Liquid glass thermometers. General technical requirements
GOST 29228-91 (ISO 835-2-81) Laboratory glassware. Graduated pipettes. Part 2. Graduated pipettes without set waiting time
GOST 29252-91 (ISO 385-2-84) Laboratory glassware. Burettes. Part 2. Burettes without waiting time.

3. Definitions. GOST 19792-2001. Natural honey. Technical conditions.

3.1 This standard uses terms and definitions in accordance with GOST 25629, as well as the following terms with corresponding definitions:
3.1.1: Honey produced by honey bees from the nectar of plant flowers.
3.1.2 mixed honey: Natural blend of flower and honeydew honey.
3.1.3 centrifuged honey: Honey extracted from combs by centrifugation.
3.1.4 pressed honey: Honey obtained by pressing combs with or without moderate heat.
3.1.5 mechanical impurities: Bees and their parts, larvae, pieces of wax, beebread, straw, particles of minerals, metal, glass and other foreign impurities.
3.1.6 signs of fermentation: Active foaming on the surface or in the volume of honey, gas release, the presence of a specific smell and taste.
3.1.7 batch of honey: Any amount of honey of the same botanical origin, packaged and packaged in a uniform container and issued with one quality document.
3.1.8 total acidity: An indicator of the acid content of honey, determined by the amount of sodium hydroxide (cm) used to titrate 100 g of honey.
3.1.9 white acacia pollen grains: Pollen grains of white acacia are three-collapsed, flattened, round-triangular in outline from the pole with straight or slightly convex sides, flattened-elliptical from the equator. The pores are round or oval, longitudinally elongated; on many pollen grains the pores are faintly visible. The texture is finely spotted. The pollen is yellow.
3.1.10 cotton pollen grains: Pollen grains of cotton are two-celled. The shape of the grains is round, regularly spheroidal, the grains are large, 90-120 microns in size, multi-pore, finely tuberculate, coarsely spinous.
3.1.11 honey shelf life: The period during which honey, subject to established storage conditions, retains all its properties. After the shelf life has expired, honey is suitable for consumption, but its consumer characteristics should not be lower than the requirements of the current standard.
3.1.12 consumer packaging: Container that comes to the consumer with the product and does not represent an independent transport unit (can, container, glass, box, etc.).
3.1.13 transport packaging: A container that forms an independent transport unit (flask, container, barrel, etc.).
3.1.14 sample: A collection of product units selected from a batch for inspection.
3.1.15 sample size: The number of transport or consumer containers with products that make up the sample.
3.1.16 spot sample: A sample taken at a time from a certain part of non-piece products (samples from a barrel, flask, container, etc.).
3.1.17 pooled sample: A sample made up of a series of spot samples, placed in one container and mixed thoroughly for the purpose of averaging.

4 Technical requirements. GOST 19792-2001. Natural honey. Technical conditions.

4.1 Characteristics
4.1.1 Based on botanical origin, natural honey is divided into flower (monofloral or polyfloral), honeydew and mixed.
4.1.2 According to the method of production, honey is divided into cellular, centrifuged and pressed.
4.1.3 Comb honey must be sealed on at least 2/3 of the comb area. The honeycomb should be a uniform white or yellow color.
4.1.4 Natural honey in terms of organoleptic and physico-chemical indicators must meet the requirements specified in table 1.

Table 1 - Organoleptic and physico-chemical indicators

4.1.5 The mass fraction of tin in honey is determined in prefabricated tin containers tinned with tin, no earlier than 6 months after packaging the product and when corrosion of the container is detected.

4.1.6 Residual amounts of pesticides dichlorodiphenyltrichloroethane-DDT (sum of isomers) and hexachlorocyclohexane-HCH should not exceed 0.005 mg per 1 kg of honey.
Residues of other pesticides are not allowed.
4.1.7 The content of toxic elements (lead, arsenic, cadmium), oxymethylfurfural, pesticides and radionuclides should not exceed the permissible levels in honey established by hygienic requirements.
4.1.8 Natural honey must be accompanied by a veterinary certificate confirming the good conditions of production of the product.

4.2 Marking.
4.2.1 A label or lithography is applied to the body or cover of the packaging unit in accordance with the regulatory document, containing the following information:
- Product name;
- type of product (botanical origin) at the discretion of the manufacturer;
- year of collection;
- name, location (legal address, including country) of the manufacturer, packer, exporter, importer and place of origin (at the discretion of the manufacturer);

- Net weight;
- energy value;
- shelf life;
- storage conditions;
- date of packaging (packing) when packed into consumer containers;
- designation of the regulatory document in accordance with which the product is manufactured and can be certified;
- information about certification.
4.2.2 Transport marking - according to GOST 14192 indicating the following data:
- name of the sending enterprise and its address;
- serial number of the batch;
- product name;
- botanical origin of honey (at the discretion of the manufacturer);
- year of collection;
- date of filling (packaging);
- gross and net masses;
- designations of this standard.
When labeling boxes, the number of units of product is additionally indicated. A packing slip with the packer's number is included in each box.
On the top lid of a box with glass or ceramic containers, warning notices are applied: “Fragile. Carefully".

4.3 Packaging
4.3.1 Honey is packaged in consumer and transport containers with a capacity of 0.03 to 200 dm:
wooden barrels and barrels made of beech, birch, willow, cedar, linden, plane tree, aspen, alder with a wood moisture content of no more than 16% and a capacity of up to 200 dm according to GOST 8777. The inner surface of the barrels and barrels must be waxed or have enclosed bags - polystyrene inserts;
flasks made of stainless steel, pickled and sheet steel, aluminum and aluminum alloys with a capacity of 25 and 38 dm according to GOST 5037;
dense wooden boxes, covered on the inside with parchment waxed paper according to the regulatory document;
special containers for honey according to the regulatory document;
lithographed metal cans, coated on the inside with food varnish with a capacity of no more than 500 dm3 according to the regulatory document;
glasses or tubes made of aluminum foil coated with food varnish, with a capacity of 30-450 cm according to the regulatory document;
glass jars in accordance with GOST 5717.1-GOST 5717.2 and other types of glass containers;
cast or corrugated glasses made of pressed cardboard with moisture-proof impregnation, approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry;
bags and boxes according to the regulatory document made of waxed paper in accordance with GOST 9569, parchment in accordance with GOST 1341 and artificial polymer materials, frames with comb honey in packs of cardboard, paper and combined materials in accordance with GOST 12303;
ceramic vessels coated on the inside with glaze in accordance with the regulatory document.
All types of packaging materials must be approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.
Consumer and returnable packaging must ensure the safety of products.
Note - When packing natural honey in small consumer containers (up to 0.2 kg), the name, date of production, shelf life, designation of this standard are indicated on each packaging unit. Some additional information regarding energy content is indicated on the individual label inserts.
4.3.2 When packaging honey, deviations are allowed for a net weight of 0.03-1.5 kg - ±2%, for a net weight of more than 1.5 kg - ±1%.
4.3.3 The container is filled with honey to no more than 95% of its total volume.
4.3.4 Consumer containers must be sealed hermetically or tightly with metal lids by rolling or screwing. Containers made of polymer materials must be sealed by heat sealing. It is allowed to use rubber gaskets approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.
4.3.5 Consumer packaging with a capacity of 0.03 to 1.5 kg is packed in wooden or cardboard boxes in accordance with GOST 13358, GOST 13512, GOST 13516, designed for a net weight of no more than 30 kg. Reusable containers must ensure the safety of products.
When packing, the bottom, side walls of the box and the space between the packaging units must be lined with dry, clean and homogeneous material that does not allow deformation or movement of the container in the box.
4.3.6 Consumer packaging packed in corrugated cardboard boxes is laid out with liners in accordance with GOST 9142. If products packaged in glass containers are packaged in corrugated cardboard boxes, it is laid out with grids and gaskets. The valves and end ribs of boxes with products are covered with polymer-based adhesive tape in accordance with GOST 16214 or paper-based adhesive tape in accordance with GOST 18251 with a width of at least 70 mm. Boxes with covered flaps are covered in two belts with tape made of polymeric materials or metal tape.

5 Acceptance. GOST 19792-2001. Natural honey. Technical conditions.

5.1 Honey is supplied in batches.
5.2 The quality document must indicate:
- name of the enterprise (organization) and its legal address (for individuals - last name, first name, patronymic);
- name of the product and its botanical origin (at the discretion of the manufacturer);
- year of honey collection;
- gathering place;
- serial number of the batch;
- number of seats in the party;
- gross and net weight of the batch;
- date of issue of documents (veterinary certificate, invoice, etc.);
- data from honey analysis results;
- date of packaging (for enterprises packaging honey);
- designation of this standard;
- manufacturer's trademark (if available);
- energy value;
- shelf life;
- storage conditions;
- information about certification;
- information about the veterinary and sanitary well-being of the apiary.

6 Test methods. GOST 19792-2001. Natural honey. Technical conditions.

6.1 Sampling
6.1.1 A spot sample is taken from each selected packaging unit.
Non-crystallized, packaged in containers with a capacity of 25 dm3 or more, mix. Honey samples are taken with a tubular aluminum sampler with a diameter of 10-12 mm, immersing it along the vertical axis to the entire height of the working volume.
The sampler is removed, the honey is allowed to drain from its outer surface, and then the honey is poured from the sampler into a specially prepared clean and dry container.
Crystallized honey from containers with a capacity of 25 dm3 or more is selected with a conical probe at least 500 mm long with a slot along the entire length. The probe is immersed at an angle from the edge of the honey surface into the depth. Using a clean, dry spatula, take a sample from the upper middle and lower parts of the probe contents.
, packed in containers with a capacity of 0.03 to 1 dm, are evenly removed with a spatula to compile a combined sample.
Samples of comb honey are taken from every 5th frame as follows: a piece of comb honey measuring 5x5 cm is cut out in the upper part of the frame, the honey is separated by filtering through a mesh with 0.5 mm square holes or through gauze. If the honey has crystallized, it is heated.
6.1.2 The combined sample is composed of point samples, mixed thoroughly and then an average sample is isolated, the mass of which must be at least 1500 g.
6.1.3 The average sample is divided into two parts, placed in two clean, dry glass jars, tightly capped and sealed. One jar is sent to the laboratory for analysis, the other is stored in case of repeated analysis.
6.1.4 A label is attached to the sample jar indicating:
- dates and places of sample collection;
- mass of honey and batch;
- month and year of honey packaging;
- last name and first name of the person who took the sample;
- method of sample processing (with or without heating).
6.2 To check the quality of natural honey packaged in barrels, flasks weighing 25 kg or more, a honey sample is taken from each delivered unit of packaging.
To check the quality of natural honey packaged in small containers, a sample of packaging units is made from each batch of honey in the quantity indicated in Table 2.

6.3 From each packaging unit, units of products are selected in the quantities indicated in Table 3.

6.4 The sample is made up of packaging units selected from different places in the batch or units of product taken in random order from each selected packaging unit.
6.5 The sampling is carried out from products packaged in undamaged containers.
Products in damaged containers are sampled separately.
6.6 If the test results are unsatisfactory for at least one of the indicators, repeated tests are carried out on a double number of samples taken from the same batch of honey.
The results of repeated tests are applied to the entire batch.
6.7 The aroma, taste of honey, and the presence of signs of fermentation are determined organoleptically in each selected packaging unit.
6.8 Pollen analysis method
The essence of the method is to identify pollen grains of a given nectar plant species. The method is used in cases of disagreement between the supplier and the receiver.
6.8.1 Apparatus, materials and reagents
Light biological microscope type 1, providing a total magnification of 120-600.
Electric centrifuge with a sleeve holder rotation speed of 50 s (up to 3000 rpm).
Laboratory lever scales of the 1st or 2nd accuracy class according to GOST 24104.
Glass centrifuge tubes according to GOST 25336.
Electric stove according to GOST 14919.

Glass cup for weighing, capacity 100 cm, according to GOST 23932.
Glass rod.
Rectified ethyl alcohol of the highest purification according to GOST 5962.
6.8.2 Test performance
A sample of honey weighing 20 g is dissolved in a glass cup in 40 cm of distilled water. The honey solution is transferred into centrifuge tubes and centrifuged for 15 minutes at a rotation speed of 10-50 s (1000-3000 rpm). After centrifugation, the liquid is drained, and a drop of sediment is transferred with a glass rod onto a glass slide. After a slight drying, fix the contents with a drop of alcohol.
The preparation is viewed under a microscope. Identification of pollen grains is carried out according to qualitative characteristics in accordance with Figures 1, 2.

6.9 Determination of the mass fraction of water.
The method is based on the dependence of the refractive index of honey on the water content in it.
6.9.1 Hardware
Refractometer with a refractive index scale division of no more than 1x10 -3.
Electrically heated water bath 60 °C.
Laboratory mercury glass thermometer up to 100 °C and 1 °C division according to GOST 28498.
Glass test tubes with a diameter of 7 mm, a height of 30-40 mm according to GOST 25336.
6.9.2 Preparation for testing
To carry out the test, non-crystallized . If the honey is crystallized, then about 1 cm of honey is placed in a test tube, tightly closed with a rubber stopper and heated in a water bath at a temperature of 60 ° C until the crystals are completely dissolved. The tube is then cooled to laboratory temperature. The water condensed on the inner surface of the walls of the test tube and the mass of honey are thoroughly mixed with a glass rod.
6.9.3 Test performance
One drop of honey is applied to the prism of a refractometer and the refractive index is measured.
6.9.4 Processing results
The resulting refractive index of honey is recalculated to the mass fraction of water in honey according to Table 4.

The value of the refractive index at a temperature of 20 °C.

If determinations are carried out at temperatures below or above 20 °C, then a correction is introduced for each degree Celsius: for temperatures above 20 °C, 0.00023 is added to the refractive index; for temperatures below 20 °C, subtract 0.00023 from the refractive index.

Acceptable differences between the results of parallel determinations should not exceed 0.1%.
6.10 Determination of the mass fraction of reducing sugars and sucrose.
The essence of the method is to determine the optical density of a solution of potassium ferricyanide after it reacts with the reducing sugars of honey. The test method involves determining the sugars of honey before and after inversion.
6.10.1 Apparatus, materials and reagents
Photoelectric concentration colorimeter KFK or other similar brands, equipped with a light filter with a maximum transmission of (440±10) nm.
Hourglass for 1 and 5 minutes or mechanical stopwatch according to ND.
Measuring flasks of versions 1, 2 with a capacity of 100, 200, 1000 cm 3 according to GOST 1770.
Water bath at 70-80 °C.
Conical flasks of versions 1, 2 with a capacity of 250 cm 3 according to GOST 25336.
Electric stove according to GOST 14919 or gas burner.
Pipettes of versions 1, 2, 4, 5, 6 with a capacity of 5, 10 and 20 cm 3 of the 2nd accuracy class according to GOST 29228.
Laboratory mercury glass thermometer up to 100 °C according to GOST 28498.
Laboratory scales of the 1st or 2nd accuracy class with the largest weighing limit of 200 g according to GOST 24104.
Burette with a capacity of 25 cm 3 with a division value of 0.1 cm 3 according to GOST 29252.
Potassium iron sulfide (ferricyanide) according to GOST 4206, analytical grade, chemical grade.
Sodium hydroxide according to GOST 4328 or potassium hydroxide according to GOST 24363; ch.d.a.

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INTERSTATE STANDARD

NATURAL HONEY

Specifications

Official publication

Moscow Standard nform 2011

Preface

1 DEVELOPED by the Beekeeping Research Institute INTRODUCED by the State Standard of Russia

2 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 19 of May 24, 2001)

3 By Decree of the State Committee of the Russian Federation for Standardization and Metrology dated September 25, 2001 No. 393-st, the interstate standard GOST 19792-2001 was put into effect directly as the state standard of the Russian Federation from July 1, 2002.

5 REPUBLICATION. March 2011

© Standards Publishing House, 2001 © STANDARDINFORM, 2011

This standard cannot be fully or partially reproduced, replicated and distributed as an official publication on the territory of the Russian Federation without permission from the Federal Agency for Technical Regulation and Metrology

Glass test tubes with a diameter of 7 mm, a height of 30-40 mm according to GOST 25336.

6.9.2 Preparation for testing

Uncrystallized honey is used for testing. If the honey is crystallized, then about 1 cm 3 of honey is placed in a test tube, tightly closed with a rubber stopper and heated in a water bath at a temperature of 60 ° C until the crystals are completely dissolved. The tube is then cooled to laboratory temperature. The water condensed on the inner surface of the walls of the test tube and the mass of honey are thoroughly mixed with a glass rod.

6.9.3 Test performance

One drop of honey is applied to the prism of a refractometer and the refractive index is measured.

6.9.4 Processing results

The resulting refractive index of honey is recalculated to the mass fraction of water in honey according to Table 4.

If determinations are carried out at temperatures below or above 20 °C, then a correction is introduced for each degree Celsius: for temperatures above 20 °C, 0.00023 is added to the refractive index; for temperatures below 20 °C, subtract 0.00023 from the refractive index.

Acceptable differences between the results of parallel determinations should not exceed 0.1%.

6.10 Determination of the mass fraction of reducing sugars and sucrose

The essence of the method is to determine the optical density of a solution of potassium ferricyanide after it reacts with the reducing sugars of honey. The test method involves determining the sugars in honey before and after inversion.

6.10.1 Apparatus, materials and reagents

Photoelectric concentration colorimeter KFK or other similar brands, equipped with a light filter with a maximum transmission of (440 ± 10) nm.

Hourglass for 1 and 5 minutes or mechanical stopwatch according to ND.

Measuring flasks of versions 1, 2 with a capacity of 100, 200, 1000 cm 3 according to GOST 1770.

Water bath at 70 - 80 °C.

Conical flasks of versions 1, 2 with a capacity of 250 cm 3 according to GOST 25336.

GOST 28498.

Laboratory scales of the 1st or 2nd accuracy class with the largest weighing limit of 200 g according to GOST 24104.

Burette with a capacity of 25 cm 3 with a division value of 0.1 cm 3 according to GOST 29252.

Potassium iron sulfide (ferricyanide) according to GOST 4206, analytical grade, chemical grade.

GOST 24104.

Burette with a capacity of 25 cm 3 at the price of division OD cm 3 according to GOST 29252.

Pipettes of versions 1, 2, 4, 5 and 6 with a capacity of 1, 2 and 5 cm 3, 2nd accuracy class according to GOST 29228.

Measuring flasks of versions 1, 2 with a capacity of 50 cm 3 according to GOST 1770.

Stopwatch according to ND.

Soluble starch for iodometry according to GOST 10163, parts, solution, mass fraction 0.25%.

Glacial acetic acid according to GOST 61, reagent grade, concentration solution with (CH3COOH) = 0.2 mol/dm 3.

Sodium acetate trihydrate according to GOST 199, chemically pure, solution concentration with (CH3COONa) = = 0.2 mol/dm 3.

6.11.2 Preparation for testing

6.11.2.1 Preparation of acetate buffer solution

An acetate buffer solution with a concentration of 0.2 mol/dm 3 with a pH of 5.0 is prepared by mixing one volume part of an acetic acid solution and three volume parts of a sodium acetate solution. 2,4-dinitrophenol is dissolved in the resulting buffer solution so that its concentration in the combined reagent is 0.05%. The pH of the solution is checked potentiometrically and in case of deviations from pH 5.0, the indicator is adjusted by adding a solution of acetic acid with a concentration of 0.2 mol/dm 3 or a solution of sodium acetate with a concentration of (CH 3 COONa) = 0.2 mol/dm 3 .

6.11.2.2 Preparation of the combination reagent

The combined reagent is prepared from eight volume parts of starch solution, five volume parts of a buffer solution with 2,4-dinitrophenol and one volume part of sodium chloride solution.

When preparing a combined reagent in an amount equal to or greater than 1 dm 3, the volume of the corresponding solutions is measured with an error of no more than 0.5 cm 3.

The resulting mixture is thoroughly shaken.

The combined reagent is stored at room temperature for no more than 3 months.

6.11.2.3 Preparation of honey solution

5 g of honey, weighed with an error of no more than 0.01 g, is dissolved in distilled water in a volumetric flask with a capacity of 50 cm 3. 1 cm 3 of such a solution contains 0.1 g of honey.

6.11.2.4 Preparation of starch solution

0.25 g of starch, weighed with an error of no more than 0.001 g, is stirred in a glass with a capacity of 50 cm 3 with 10 - 20 cm 3 of distilled water and transferred quantitatively into a conical flask, where 80 - 90 cm 3 of distilled water does not boil very much.

Boiling continues for 2-3 minutes. The flask is cooled to 20 °C, the contents are transferred quantitatively into a 100 cm 3 volumetric flask and adjusted to the mark.

6.11.3 Test performance

14.0 cm 3 of the combined reagent is measured from a burette into a dry test tube. The test tube is closed with a rubber stopper and placed for 10 minutes in a water bath at a temperature of 40 °C. Then 1.0 cm 3 of honey solution is pipetted into the test tube. The contents are mixed by inverting five times, and the test tube is again placed in a water bath, while turning on the stopwatch. The test tube is kept in a water bath for 15 minutes at a temperature of (40 ± 0.2) °C.

Using a pipette, 2.0 cm 3 of the reaction mixture is taken and added, with stirring, to a 50 cm 3 volumetric flask containing 40 cm 3 of water and 1 cm 3 of iodine solution, at a temperature of 20 °C. The solution is brought to the mark with water. The flask is capped, the contents are mixed well and kept in a water bath at 20 °C for 10 minutes.

At the same time, a control experiment is carried out, replacing the honey solution with distilled water.

Optical density is measured on a photoelectrocolorimeter against water using a filter with a wavelength of 582 or 590 nm, using a cuvette with a working length of 1.0 cm. When colorimetricizing solutions,

Porcelain cups with a diameter of 50 mm according to GOST 9147.

Ester for anesthesia stabilized according to ND.

Water bath at 50 - 60 °C.

Hourglass at 1 min according to ND.

Measuring flasks of versions 1, 2, capacity 50, 100 cm 3, 2nd accuracy class according to GOST 1770.

GOST 25336.

Glass test tubes with a ground-in stopper with a capacity of 10 cm 3 according to GOST 25336.

Pipettes of versions 1, 2, 4, 5, 6 with a capacity of 1, 2, 5, 10 cm 3 according to GOST 29228.

Barbituric acid according to ND.

Para-toluidine according to ND.

Glacial acetic acid according to GOST 61, chemical grade.

Zinc sulfate crystalline hydrate heptadic according to GOST 4174, chemical grade.

6.13.2 Preparation for testing

6.13.2.1 Preparation of barbituric acid solution

500 mg of barbituric acid, dried at 105 °C for 1 hour, with 70 cm 3 of distilled water is transferred to a flask with a capacity of 100 cm 3, dissolved when heated in a water bath, cooled to 20 ° C and brought to the mark with distilled water. The solution is stored in the refrigerator for no more than 1 month. If crystals form, the solution is heated in a water bath to approximately 60 °C until the crystals are completely dissolved. The flask should be closed with an easily removable stopper.

6.13.2.2 Preparation of para-toluidine solution

10 g of para-toluidine are dissolved in 50 cm 3 of isopropanol at a temperature of 44-45 ° C in a water bath, transferred to a 100 cm 3 volumetric flask, 10 cm 3 of glacial acetic acid is added with stirring and adjusted to the mark with isopropanol at 20 ° C. The solution is used 24 hours after preparation, stored in a cool and dark place for no more than 1 month.

6.13.2.3 Preparation of Kerres reagent

15 g of potassium hexacyanoferrate are dissolved in distilled water in a flask with a capacity of 100 cm 3.

20.4 g of zinc sulfate crystal hydrate is dissolved in distilled water in a flask with a capacity of 100 cm 3.

6.13.2.4 Preparation of honey solution

(10.00 ± 0.01) g of honey is dissolved in approximately 20 cm 3 of freshly boiled and cooled distilled water, transferred quantitatively into a volumetric flask with a capacity of 50 cm 3. Turbid solutions are clarified with Kerres reagent. To do this, add one drop of potassium hexacyanoferrate to the flask, mix, add one drop of zinc sulfate and, at 20 °C, make up to the mark with water. Stir and filter through filter paper. The solution is used immediately.

6.13.3 Test performance

2 cm 3 of honey solution and 5 cm 3 of para-toluidine are poured into two clean, dry test tubes. Add 1 cm 3 of distilled water (control) to one test tube, mix and fill a cuvette with the contents of this test tube with a layer of solution 1 cm thick. No later than 1-2 minutes, add 1 cm 3 of barbituric acid to the second test tube, mix and fill the second cuvette.

The extinction of the solution relative to the control solution is measured every minute for 6 minutes.

6.13.4 Processing results

Hydroxymethylfurfural YG 5, mg per 1 kg of honey is calculated using the formula

where K is the maximum value of the measured extinction;

S is the thickness of the liquid layer in the colorimeter cuvette, cm;

19.2 - constant extinction coefficient;

10 is the conversion factor for honey into kilograms.

The arithmetic mean of the results of two parallel determinations is taken as the final test result.

6.14 Determination of mechanical impurities

The method is based on filtering liquid honey through a metal mesh. The method is used in the presence of visible contamination.

6.14.1 Apparatus and materials

Drying cabinet of any type, providing heating temperatures up to 150 °C.

Laboratory mercury glass thermometer up to 100 °C according to GOST 28498.

Metal mesh made of brass, having 100 holes per 1 cm 2 according to ND.

Glass glass, version 1, capacity 200 cm 3, according to GOST 25336.

6.14.2 Test performance

About 50 cm 3 of honey is placed on a metal mesh placed on a glass. The glass is placed in a drying cabinet heated to 60 °C.

6.16 Determination of residual quantities of pesticides - according to methods approved by the State Sanitary and Epidemiological Supervision authorities according to ND.

6.17 Determination of toxic elements - according to GOST 26930, 26932, 26933.

6.18 Determination of radionuclides - according to methods approved by the State Sanitary and Epidemiological Supervision authorities.

6.19 Determination of total acidity

The method is based on titration of the honey solution under study with a sodium hydroxide solution of concentration with (NaOH) = 0.1 mol/dm 3 in the presence of the indicator phenolphthalein.

6.19.1 Equipment, glassware and reagents

Laboratory scales of the 1st or 2nd accuracy class with the largest weighing limit of 200 g according to GOST 24104.

Magnetic stirrer according to ND.

Volumetric flasks 1, 2 with a capacity of 100 cm 3 according to GOST 1770.

Glass glasses, version 1, with a capacity of 50 cm 3 according to GOST 25336.

Pipettes with a capacity of 20 cm 3 according to GOST 29228.

Conical flasks with a capacity of 200 and 250 cm 3 according to GOST 25336.

Laboratory burette type 1 with a capacity of 2 cm 3 with a division price of 0.02 cm 3 of class 1 or 2 according to GOST 29252.

6.19.2 Test performance

A sample of honey weighing 10 g, weighed with an error of no more than 0.01 g, is dissolved in 70 cm 3 of distilled water, quantitatively transferred to a volumetric flask with a capacity of 100 cm 3 and adjusted to the mark with water. Pipette 20 cm 3 of honey solution into a conical flask with a capacity of 200 cm 3 . Add 4 - 5 drops of an alcohol solution of phenolphthalein with a mass fraction of 1% and titrate with a solution of sodium hydroxide concentration with (NaOH) = 0.1 mol/dm 3 until a pink color appears, stable for 10 - 20 s.

6.19.3 Processing results

The total acidity of honey X 6, cm 3, is calculated using the formula

X 6 = 50.0 0.1 V, (7)

where 50.0 is the conversion factor for the mass of honey 100 g;

0.1 - concentration of sodium hydroxide solution;

V is the volume of sodium hydroxide solution of concentration with (NaOH) = 0.1 mol/dm 3, consumed for titration, cm 3.

The final test result is taken as the arithmetic mean of the results of two parallel determinations, the permissible differences between which should not exceed 0.5 cm 3 of sodium hydroxide solution concentration with (NaOH) = 1.0 mol/dm 3.

7 Transportation and storage

7.1 Transportation

7.1.1 Honey is transported in compliance with established sanitary rules.

7.1.2 When transporting, barrels should be placed in no more than two or three tiers. Each tier is separated by a spacer of boards, boxes and flasks are placed in stacks. The height of the stack for flasks should be no more than 1.5 m, for wooden boxes - no more than 3 m, for cardboard boxes - no more than 2 m.

7.1.3 During transportation, boxes, flasks and barrels must be tightly secured or tied.

7.1.4 Honey is transported by all types of transport in accordance with the cargo transportation rules in force for this type of transport.

7.1.5 When transported by road, the container with honey must be covered with a tarpaulin.

7.2 Storage

7.2.1 Honey is stored in rooms protected from direct solar radiation. It is not allowed to store honey together with poisonous, dusty products and products that can give the honey an unusual smell.

7.2.2 Barrels and flasks with honey are stored in two or three tiers, with the filling holes (neck) facing up. Solid boards are placed along the floor and between the tiers.

Boxes are stored in stacks up to 2 m high, placing them on pads made of boards.

7.2.3 The shelf life of honey in containers and flasks from 25 kg and above is up to 8 months from the date of examination.

7.2.4 The shelf life of honey packaged in hermetically sealed glass containers, containers made of polymer materials is no more than one year from the date of production, in non-hermetically sealed containers - no more than 8 months.

7.2.5 The shelf life of honey packaged in waxed paper glasses is no more than 6 months from the date of production.

7.2.6 The shelf life of honey stored in the state reserve is two years at a temperature not exceeding 18 °C in glass containers, special containers for honey and stainless steel flasks.

7.2.7 Storage temperature of honey with a mass fraction of water up to 19.0% - not higher than 20 °C; mass fraction of water from 19.0% to 21.0% - from 4 °C to 10 °C.

APPENDIX A

(informative)

List of regulatory documents in force on the territory of the Russian Federation

SanPiN 2.3.2.560-96* Hygienic requirements for the quality and safety of food raw materials and food products

dense wooden boxes, covered on the inside with parchment waxed paper according to the regulatory document;

special containers for honey according to the regulatory document;

lithographed metal cans, coated on the inside with food varnish with a capacity of no more than 500 dm 3 according to the regulatory document;

glasses or tubes made of aluminum foil coated with food varnish, with a capacity of 30-450 cm 3 according to the regulatory document;

ceramic vessels coated on the inside with glaze in accordance with the regulatory document.

All types of packaging materials must be approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.

Consumer and returnable packaging must ensure the safety of products.

Note - When packing natural honey in small consumer containers (up to 0.2 kg), the name, date of production, shelf life, designation of this standard are indicated on each packaging unit. Some additional information regarding energy content is indicated on the individual label inserts.

4.3.2 When packaging honey, deviations are allowed for a net weight of 0.03-1.5 kg - ± 2%, for a net weight of more than 1.5 kg - ± 1%.

4.3.3 The container is filled with honey to no more than 95% of its total volume.

4.3.4 Consumer containers must be sealed hermetically or tightly with metal lids by rolling or screwing. Containers made of polymer materials must be sealed by heat sealing. It is allowed to use rubber gaskets approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.

4.3.5 Consumer packaging with a capacity of 0.03 to 1.5 kg is packed in wooden or cardboard boxes in accordance with GOST 13358, GOST 13512, GOST 13516, designed for a net weight of no more than 30 kg. Reusable containers must ensure the safety of products.

When packing, the bottom, side walls of the box and the space between the packaging units must be lined with dry, clean and homogeneous material that does not allow deformation or movement of the container in the box.

4.3.6 Consumer packaging, packed in corrugated cardboard boxes, is laid out with inserts in accordance with GOST 9142. If products packaged in glass containers are packaged in corrugated cardboard boxes, they are arranged with grids and spacers. The valves and end ribs of boxes with products are covered with polymer-based adhesive tape in accordance with GOST 16214 or paper-based adhesive tape in accordance with GOST 18251 with a width of at least 70 mm. Boxes with covered flaps are covered in two belts with tape made of polymeric materials or metal tape.

5 Acceptance

5.1 Honey is supplied in batches.

5.2 The quality document must indicate:

Name of the enterprise (organization) and its legal address (for individuals - last name, first name, patronymic);

Name of the product and its botanical origin (at the discretion of the manufacturer);