천연꿀과 사양꿀의 성분 분석Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys
- Other Titles
- Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys
- Authors
- 김세건; 한상미; 홍인표; 우순옥; 장혜리; 장재선
- Issue Date
- 2017
- Publisher
- 한국식품영양학회
- Keywords
- honey; carbohydrate; mineral; vitamin; free
- Citation
- 한국식품영양학회지, v.30, no.1, pp.112 - 119
- Journal Title
- 한국식품영양학회지
- Volume
- 30
- Number
- 1
- Start Page
- 112
- End Page
- 119
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/7367
- ISSN
- 1225-4339
- Abstract
- In this study, we investigated and compared some chemical properties of Korean natural honeys and sugar-fed honeys for their quality characteristics. The natural honey samples were monofloral from chestnut and acacia flowers, and the sugar-fed honey samples were collected from honeybees feeding on sugar cane and sugar beet. The chemical properties of the honey samples, such as moisture, total protein, total lipids, ash, carbohydrate, minerals, vitamins, and free amino acids were determined. The moisture content was 18.5±0.9% in natural acacia honey, 17.2±0.9% in natural chestnut honey, 19.6±0.9% in sugar cane-fed honey, and 24.8±% in sugar beet-fed honey. The total protein and ash contents were the highest in natural chestnut honey. Maltose and sucrose were not detected in natural honeys but were detected at 2~7% in sugar-fed honeys. The vitamin, mineral, and free amino acids contents of natural honeys were higher than sugar-fed honeys. The natural chestnut honey is the highest in honeys. These results confirmed that the quality of natural honey was better than that of sugar-fed honey. Also, the vitamin, mineral, and free amino acids contents are potential characteristics for distinguishing between natural and sugar-fed honeys.
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Collections - 바이오나노대학 > 식품영양학과 > 1. Journal Articles
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