Abstract: To counter the trouble of honey adulteration, the changes of the amylase activity and protein affected by temperatureduring the store have been studied in this paper to find a new method to detect honey quality and adulteration. Our resultsshowed that the activity of amylase and the protein content in the natural honey didn’t change anyway under 10℃ for one month,but under a higher temperature (37℃ or 45℃), those in the natural honey decreased gradually. Under 10℃, 37℃ or 45℃, theactivity of amylase and the protein content in the adulterating honey didn’t change anyway. To control the honey quality, or toidentify the honey product whether being adulterated could be carried out by detecting the activity of amylase and the proteincontent in the sample.

Key words: honey, honey adulteration, amylase activity, identification