논문 상세보기

천연꿀과 사양꿀의 성분 분석 KCI 등재

Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/322658
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

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.

저자
  • 김세건(국립농업과학원 농업생물부 잠사양봉소재과) | Se Gun Kim
  • 홍인표(국립농업과학원 농업생물부 잠사양봉소재과) | In Phyo Hong
  • 우순옥(국립농업과학원 농업생물부 잠사양봉소재과) | Soon Ok Woo
  • 장혜리(국립농업과학원 농업생물부 잠사양봉소재과) | Hye Ri Jang
  • 장재선(가천대학교 식품영양학과) | Jae Seon Jang
  • 한상미(국립농업과학원 농업생물부 잠사양봉소재과) | Sang Mi Han Corresponding author