Advances in the Detection Methods of Antibiotic Residues in Honey

Honey is rich in many nutrients. It is used in the food processing industry not only as a sweetener for the production of beverages, candies and other foods, but also for pickling fruits and vegetables. However, there is a problem of inappropriate use of antibiotics in the prevention and treatment of infectious diseases of bees during beekeeping process. Antibiotics remain in honey because most antibiotics are difficult to be metabolized by bees. If the honey containing antibiotics is eaten by consumers for a long time, consumers' health will be affected. Therefore, the detection of antibiotic residues in honey contributes to assess the potential health risks. The current status of antibiotic residues in honey is reviewed in the paper. And the detection methods of antibiotic residues in honey are summarized. Chromatography has the advantages of rapid and sensitive detection. But there are problems of expensive equipment and high detection costs. The sensor method and the immunoassay are cheap and easy to operate. The electrochemical sensor method has good prospects for development because of its rapid response and high sensitivity. Besides, the development of detection methods of antibiotic residues in honey is prospected. This paper is expected to provide theoretical reference for the research and application of detection methods of antibiotic residues in honey.