Abstract: Usually, 5-Hydroxymethylfurfural (HMF) comes into being during thermal treatment, and not presents in fresh honey. The content of HMF is used to evaluate the quality of honey. Because it is poisonous for people’s health, the content of HMF must be confined. In this paper, honeysuckle honey, bass honey and medlar honey were isothermally treated at different temperatures for 2 and 10h, respectively, the relationship between the content of HMF and the time of thermal treatment was detected by Ultraviolet Spectrophotometry, and the data were regressed by Modify Partial Least Squares (MPLS). The results indicated that the content of HMF increased with the increase of the time of thermal treatment and the increase rate quickened with the increase of the temperature of thermal treatment. the HMF formation followed first order kinetics, its expression was: [HMF]=[HMF0]exp(kt). The relationship between the rate constant k and the temperature of thermal treatment followed the Arrhenius equation, its expression was: k=kfexp(-Ea/RT). The HMF initial concentrations ([HMF]0) of these unifloral honeys were 2.84, 6.20 and 5.24mg/kg, respectively, their kf were 4.659×1014 h-1, 8.525×1012 h-1 and 8.790×1014 h-1, respectively, and their Ea were: 102.104, 91.603 and 84.420kJ/mol, respectively.

Key words:  , unifloral honey； hydroxymethylfurfural； kinetics；