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¹ Department of Biology, Faculty of Arts and Science, Sinop University, Sinop/Turkey
² Directorate of Apiculture Research Institute, 52200 Altınordu, Ordu/Turkey
³ National Food Reference Laboratory, Ankara/Turkey Viewed : 2337 - Downloaded : 1537 There are many factors that affect quality and chemical composition of honey. The most important of these factors is pollen and nectar of blossoms or secretions of living parts of plants. Anatolian honey has various pollen types, because of rich plant diversity. Also physicochemical analysis is one of the procedure determining the quality of honey. These physicochemical parameters are electrical conductivity, free acidity, diastase activity, moisture, proline, pH, content of fructose, glucose, sucrose, colour of pollen and taste. The aim of this study was to determine the quality of 17 multifloral honey samples collected different locations from Konya and Karaman regions in the year 2015. The ranges of parameters in examined honey samples are 0.19-0.58mS/cm the electrical conductivity, 18-29 free acidity (meq/kg), 10.4-34.9 diastase activity, 3.63-4.72 pH, 15.40-18.80% moisture, 26.47-33.70% glucose, 35.51-40.19% fructose, 1.10-1.41 fructose/glucose and 349-908 mg/kg proline. The mean percentage of sucrose in honey samples is convenient with the standart value. The results of these parameters are in the normal ranges proposed by Turkish Food Codex (TFC), EU codex. Keywords : Central Anatolian honeys, Chemical composition, Quality, Turkish Food Codex