| The first part of this research focused on the main factors that lead to crystallization of honey produced in Alberta, Canada. The resin HPLC column loaded with Pb;To develop the ELISA, protein-FA conjugates were prepared by reaction of the acid functionality in FA with N-hydroxysuccinimide in presence of DCC (in DMF, 4;FA is thermally stable in honey in the dark. However, in presence of light, there is fast degradation of the polyene chain (about 70% loss in the amount of FA in honey, detected by HPLC, within 8 days in daylight/fluorescent light). When FA was heated in 10% ethanol in water (pH 3.5, 60;The other focus of this research was the study of fumagillin (FA), an antibiotic fed to bees in winter. Two sensitive and effective methods were developed for analysis of FA in honey: HPLC and ELISA. A literature HPLC analysis method for FA was adapted to honey systems (Phenomenex IB-SIL 5 C... |
