천연꿀과 사양꿀의 성분 분석
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김세건 | - |
dc.contributor.author | 한상미 | - |
dc.contributor.author | 홍인표 | - |
dc.contributor.author | 우순옥 | - |
dc.contributor.author | 장혜리 | - |
dc.contributor.author | 장재선 | - |
dc.date.available | 2020-02-27T22:43:23Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/7367 | - |
dc.description.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. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.title | 천연꿀과 사양꿀의 성분 분석 | - |
dc.title.alternative | Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.1, pp.112 - 119 | - |
dc.identifier.kciid | ART002201283 | - |
dc.citation.endPage | 119 | - |
dc.citation.startPage | 112 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 1 | - |
dc.contributor.affiliatedAuthor | 장재선 | - |
dc.subject.keywordAuthor | honey | - |
dc.subject.keywordAuthor | carbohydrate | - |
dc.subject.keywordAuthor | mineral | - |
dc.subject.keywordAuthor | vitamin | - |
dc.subject.keywordAuthor | free | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.