Diastase Test

Test Code
Standard Price per sample £125.00
up to 5

Diastase Test
  • Method Used
  • Standard Turnaround Time
    10 working days

Can you be confident that your storage facilities aren’t degrading the quality of your products? Fera Science can perform analysis on honey samples for diastase enzyme activity (diastase number) giving you the confidence in the quality of your product using the official Phadebas® assay for determination of diastase activity.

To give you reassurance in the quality of your products, or your suppliers products should you consider carrying out a Diastase test.  Diastase enzymes are found within a range of foodstuffs including honey, which can convert starch to short-chain sugars, e.g. for use as energy. Enzyme activity and levels are directly linked to storage and conditions such as exposure to heat.  Heating honey degrades diastase enzyme but can be used to artificially increase short-chain sugar levels within this foodstuff resulting in artificial changes in taste, most notably sweetness. 

EU Council Directive 2001/110/EC of 20 December 2001 relating to honey lists diastase enzyme activity as one of the key composition criteria that have to be determined for honey intended for human consumption.

Determination of diastase activity is performed using a photometric method in which an insoluble blue dyed cross-linked type of starch is used as a substrate.  When this is hydrolysed by the diastase enzyme it produces blue, water-soluble fragments, which can be measured photometrically at 620 nm.  The absorbance of the solution is therefore directly proportional to diastase activity of the sample.

Results are expressed as Gothe units (or DN, diastase number) per g of honey.  The DN is defined as the amount of enzyme that will convert 0.01 g of starch to the prescribed end-point in 1 hour at 40°C under test conditions.

Please contact us to discuss volume discounts.

Detail Specification

Test Code


Standard Turnaround Time

10 working days

Method Used



Contact Us

  • Preferred contact Method:

  • Telephone

We will use the email address provided above to contact you about this service within 2 working days

You may also be interested in

Manuka Honey: Microbiological Testing (TA & NPA)

Total Activity (TA) and Non-Peroxide Activity (NPA) are measures of the ability of a honey to inhibit microbial growth. Phenol equivalence testing through traditional plate bioassay methods is used to accurately assess these levels and allow producers to ensure labelling requirements are met.

Moisture in Honey Test

Want to know the quality of your honey from your supplier? Did you know that the quality of honey is determined by its moisture content? Fera Science Limited can analyse your honey samples for their moisture content by measusring the refractive index of the product.

MGO, DHA & HMF Analysis Triple Package

Fera honey analysis experts make use of extensive analyses to determine the authenticity of Manuka honey. We determine a range of chemical compounds which are recognised markers of Manuka honey.

Copyright © 2019 Fera Science Limited (“Fera”). All rights reserved.
Registered Office: 30 Berners Street, London, W1T 3LR. Registered in England & Wales, No 9413107. Fera is a joint venture company of Capita Plc, 30 Berners Street, London, W1T 3LR. Registered in England and Wales No 02081330. VAT Registration ID: GB 618184140
For further information about how Fera uses any personal data collected from you, please see our Privacy Notice at www.fera.co.uk/privacy-policy.