**2. Honey Quality Evaluation**

The identification of honey adulteration with various sugar syrups poses a complex and challenging issue, which is crucial for ensuring equitable trade and protecting the interests of beekeepers. Yan et al. developed an efficient approach to detect adulterants in honey by employing fluorescence spectroscopy to analyze the emission spectra and frequency doubled peak (FDP) intensity at 740 nm, which exhibit distinguishable characteristics between honey and sugar syrups [3]. Furthermore, Hao et al. utilized fluorescence spectroscopy combined with chemometrics to investigate a rapid and non-destructive method for identifying corn sugar syrup as an adulterant in wolfberry honey [4].

Additionally, the authentication of honey is crucial for ensuring quality control. Zak et al. collected data on various techniques used to evaluate the quality and authen- ˙ ticity of honey, while also highlighting the challenges encountered during this evaluation process [5]. Furthermore, Dzugan et al. utilized SDS-PAGE and HPTLC techniques to ˙ identify distinctive protein and polyphenolic profiles as a means of authenticating goldenrod honey [6]. S ˛ek et al. conducted a study focusing on two important factors in honey quality control: the diastase number (DN) and HMF content, alongside melissopalynological analysis of manuka honey. The investigation revealed significant fluctuations in the percentage of *Leptospermum scoparium* pollen found in manuka honey. Moreover, a considerable proportion of manuka honey exhibited low DN levels [7].

The storage conditions also influence the quality of honey. Živkov Baloš et al. conducted a study to evaluate the quality and stability of sunflower honey during storage by analyzing its physicochemical parameters such as water content, HMF content, diastase activity, pH value, and free acidity [8]. The findings revealed that after being stored at room temperature for 18 months, there was a significant decrease in diastase activity but a

**Citation:** Li, Q.; Wu, L. Reinforce Bee Product Quality Evaluation to Protect Human Health. *Foods* **2023**, *12*, 4143. https://doi.org/10.3390/ foods12224143

Received: 1 November 2023 Accepted: 6 November 2023 Published: 16 November 2023

**Copyright:** © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

notable increase in HMF content. Moreover, the pH value of honey decreased from 3.66 to 3.56, despite relatively stable levels of water content and free acidity.
