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pp.22-31
In order to use as a new functional food material, we analyzed the chemical components including the organic compounds, minerals and Vitamin C of sorbus and acacia honey which were produced in South Korea. The condensed rate of methanol extraction in honey was 77% of sorbus honey and it was 93.06% of acacia honey. In the case of sorbus honey, main organic compounds that extract by organic solvents in GC-MS analysis were trichloromethane, propylcarbinol, cyclopentane, acetoxyethane, tetrasol, aziridine etc. and main aromatic compounds that extract by organic solvents in SPME analysis were Skelly solve, Benzaldehyde, Hyacinthin, Dodecanal, Lauraldehyde etc. Also, in occasion of acacia honey, main organic compounds were trichloromethan, Acetoxyethane, Hexanaphthene, acetidin etc. and main aromatic compounds were Hydrazomethan, Azulene, Cyclotrisiloxane, Hydrazine etc. Proximate composition was crude protein 0.54%, crude fat 0.44%, crude ash 0.25% in sorbus honey and crude protein 0.10%, crude fat 0.29%, crude ash 0.06% in acacia honey. Free sugar that analyze by HPLC was fructose 26.81%, glucose 20.42%, total sugars 47.23% in sorbus honey and fructose 48.52%, glucose 24.29%, total sugars 72.81% in acacia honey. Vitamin C was not detected in two sample honeys. Minerals by ICP analysis were detected total 18 kinds in sorbus honey, K 11.715 ppm>Na 7.857 ppm>Si 4.407 ppm>Ca 3.673 ppm etc. and total 22 kinds in acacia honey, Na 4.527 ppm>Si 3.420 ppm>K 3.091 ppm>Zn 1.482 ppm etc.
