The importance of vitamins in nutrition was initially understood
in the 1920s and 1930s, and the occurrence of vitamins in
honey was studied in the past, mainly by biological assay methods.
Chemical methods of analysis were introduced only in the 1940s,
particularly for determination of ascorbic acid, i.e. the only one—at
that time—considered to be of interest due to its biochemical significance [1]. Moreover, determination of vitamins in foods is often a
challenging task due to their instability.