Abstract
In Japanese market, there is a lot of honey with high-temperature short-time heating treatment. In the present study, effects of the heating and a long time preservation on invertase activity and folic acid content in honey were examined. It is evident that heating can make a simultaneous reduction in the invertase activity and folic acid content. Although fresh honey showed high invertase activity and folic acid content, long-time preserved honey showed very low invertase activity and folic acid content. These results indicate that invertase activity and folic acid content can be used as indices of the fresh of honey.
