蜂蜜的水份含量测定按中国药典1977年版附录水份测定项下甲苯法进行测定。将生蜂蜜约20kg置大锅中加热熬炼,分别测取生蜂蜜105℃、115℃、118℃、112℃炼蜜时的水份含量。试验结果表明,药典规定嫩、中、老蜜的炼制温度基本符合生产实际。唯嫩蜜规定温度为105℃～115℃,幅度过大,我们认为嫩蜜温 The determination of the moisture content of honey was measured according to the toluene method under the water determination in the 1977 edition of the Chinese Pharmacopoeia. About 20kg raw honey was placed in a cauldron to be heated and smashed. The moisture content of raw honey at 105°C, 115°C, 118°C, and 112°C was measured. The test results show that the pharmacopoeia stipulates that the refining temperature of tender, medium and old honey basically conforms to the actual production. Only the tender temperature is 105 °C ~ 115 °C, the amplitude is too large, we believe that tender honey temperature