Honey is the very valuable natural animal product. It offers more than hundred nutritional substances to its consumers, human being and animals. Though major constituent of honey is sugar and water, honey also possesses amino acids, phenolic compounds, vitamins, minerals and enzymes. Amino acids are one of the important components of food. They provide the required building blocks and protein synthesis. Moreover, phenolic compounds in honey constitute the important quality parameter and account for its colour, sensory properties and antioxidant activity. Analysis of phenolic compound and amino acid is very important. They are generally used to identify the origin of honey. Amino acids in honey come from animals and vegetables. In the literature, there are several techniques concerning amino acid and phenolic compound identifications. In this chapter, usage of ultra-performance liquid chromatography with electrospray ionization coupled to tandem mass spectrometry (UPLC-ESI-MS/MS) techniques and methods for the determination of amino acids and phenolic compounds of honey is explained.
Part of the book: Honey Analysis