Optical properties of honey: FTIR spectroscopy and refractometry

115 samples of honey various botanical types, geographical origin and harvest year (2019– 2021) were analysed using attenuated total reflection infrared spectroscopy impaired reflection, refractometry biochemical analysis. Initial in liquid crystallised states investigated. Crystalline D-glucopyranose (glucose), D-fructopyranose (fructose), their 40% solutions invert sugar used as auxiliary substances. Biochemical analysis was to determine the glucose content samples. Based on obtained data, a relationship between results (refractive index, sugars, humidity) established. We deduced equations that allow fructose be evaluated by refractive index. Studying IR showed all investigated samples, regardless origins, can classified into three groups dominated by: I – glucose, II III mixed, with close two monosaccharides. This allowed bands characteristic α- β-pyranose forms identified, well nature changes depending ratio both monosaccharides result crystallisation assessed. It is noted determines not only stability crystal structure rate but also optical, nutritional properties, which are important for preferred use medical pharmacopoeial practice, dietetics cosmetology.