The honey, locally produced in Jiangxi province, was treated with 60Co -γ ray at three irradiative doses (4,6 and 8 kGy). The results showed that after radiation treatment, the honey fitted the national hygienic standard and the requirement of corporative control, because the colonies of coliform bacteria, fungi and microzyme were not detected within the treated honey samples. The sensory parameters of the treated honey samples, including appearance, color, luster, odor and taste, were not affected, and had no significant differences as compared with the control. The physical and chemical nutritional indexes of the radiated honey samples, such as moisture, acidity, amylase, fructose, glucose, sucrose content and so on, were not significantly affected either. The contents of residual chloramphenicol and hydromethyl furaldehyde were decreased with the increase of irradiative dose, and chloramphenicol was not detected at the irradiative dose of 8 kCy. This study suggested that the irradiation could not only improve the hygienic indexes of honey , but also effectively reduce the contents of residual chloramphenicol and hydromethyl furaldehyde in honey.%选用江西本地生产的蜂蜜,采用4.0、6.0、8.0 kGy 3种剂量进行60Co-γ射线辐照处理,试验表明:经3种剂量辐照处理后,蜂蜜的菌落总数、大肠菌群、霉菌及酵母菌均未检出,符合国家卫生标准和企控要求；蜂蜜的外观、色泽、气味、口感等感官指标变化不大,与对照比较均无明显差异；蜂蜜的水分、酸度、淀粉酶值、果糖、葡萄糖、蔗糖等理化营养指标均无明显变化；蜂蜜中残留的氯霉素及羟甲基糠醛的含量随辐照剂量的升高而降低,在剂量为8.0 kGy时,蜂蜜中未检出氯霉素.
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