GB/T 33045-2016Comb honey (English PDF)

5.1 Inspection for sensory requirements

5.1.1 State, color and luster

After cutting off, place the specimen into the clean beaker; under the natural light, observe with naked eye the nest room, sealing cap, honey state on the cutting surface.

Thereof, the color and luster of the honey shall refer to the Appendix A in GH/T 18796-2012.

5.1.2 Taste

Take the comb honey sample, taste it; thereof the taste of the honey shall refer to the Appendix A in GH/T 18796-2012.

5.1.3 Odor

Take the comb honey sample, sniff it.

5.2 Inspection for physiochemical requirements

5.2.1 Sample preparation

5.2.1.1 Tale 300g~500g of comb honey samples separately from the four corners and center of the sample, totally five test points; then use the crusher to crush and mix evenly; the separate the honey from the beeswax into two parts through the methods of squeezing, filtering or centrifugal separation.

5.2.1.2 Take about 150g of honey from 5.2.1.1; prepare the sample as per the relevant provisions in 4.2 of SN/T 0852-2012; then pass through 120-mesh dried stainless-steel screen; it is used for the inspection of honey.

5.2.1.3 Take the beeswax from 5.2.1.1; add 100mL of water; carry out ultrasonic operation for 10min; filter with 18cm qualitative filter paper; use pure water to wash the filter paper and beeswax for 4 times ~ 5 times till it is transparent and tasteless; place the filter paper into the ventilated and dried oven for 16h~20h at 50°C below; perform vacuum drying for 4h above under the vacuum degree less than -0.096MPa at 50°C; take it out, the beeswax on the filter paper shall be used for the inspection of the beeswax. […]

5.2.2 Moisture content