____________________________________________________________________________________________ *Corresponding author: E-mail: kr.nikolova@abv.bg; Advances in Research 2(2): 95-108, 2014, Article no. AIR.2014.004 SCIENCEDOMAIN international www.sciencedomain.org Fluorescence Spectroscopy as Method for Quality Control of Honey Kr. Nikolova 1* , T. Eftimov 2 and A. Aladjadjiyan 3 1 University of Food Technologies, Department Mathematics and Physics, 4002 Plovdiv, Bulgaria. 2 Plovdiv University, Department Experimental Physic, 4000 Plovdiv, Bulgaria. 3 Agricultural University, Department Mathematics, Informatics and Physics, 4000 Plovdiv, Bulgaria. Authors’ contributions This work was carried out in collaboration between all authors. Author KN choice the samples, measured its sugar content and fluorescence spectra, performed the mathematical analysis of the obtained data. Author TE construct basic configuration for the observation of fluorescence spectra. Author AA managed the discussion and final manuscript. All authors read and approved the final manuscript. Received 21 st October 2013 Accepted 14 th November 2013 Published 5 th February 2014 ABSTRACT The present work aims in exploring the possibilities of fluorescent spectroscopy for quality control of honey, particularly to distinguish types of honey and to distinguish the natural honey from that with artificial additives - sweeteners. 24 samples of the most often encountered sorts of honey in Bulgaria distributed in 7 groups have been studied. The samples have been excited with light-emitting diodes (LEDs) emitting in the interval from 375 to 450 nm. Fluorescence spectra of all investigated honey samples have a pеаk at  = 490 nm, and for some honey samples with iso sweet an additional one at  = 505 nm. The ratio I 425 /I 375 of the peak intensities of fluorescence spectra can be used for differentiation between natural honeys (from 1.07 to 3.35) and honey with sweeteners and honeydew About (greater than 4). The first derivatives of the fluorescence spectra of the blossom honeys and honeydew show two peaks at about 422 nm and 480 nm. However, the first derivatives for samples with sweeteners have many different maxima and smaller amplitudes in the variations but the most clearly expressed are those around 393 nm, 480 nm and 533 nm for iso sweet Original Research Article