Determination of honey authenticity and its botanical origin by micellar electrokinetic chromatography (MEKC) and HPLC

The separation of dansylated amino acids, which are recognized indices for the determination of geographic and floral origin of honey, was investigated by micellar electrokinetic capillary chromatography (MEKC), employing sodium dodecylsolphate as the anionic surfactant. Results were compared with those obtained by a RP-HPLC method using a gradient elution program. MEKC was also successfully applied to the determination of proline in honey by a internal standard method. Furthermore, a high-performance anion-exchance chromatographic (HPAEC) method with pulsed amperometric detection (PAD), was accomplished to separate di- and trisaccharides which are present in honey at a very low concentration and can be used to determine its floreal origin or authenticity.