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한국식품과학회지
→ 한국식품과학회지2017 ; 49(04): 355-359
Characteristic components of sugar-fed honey compared to natural honey
설탕 사양꿀의 특이 성분 분석
Se-Gun Kim, In-Phyo Hong, Soon-Ok Woo, Hye-Ri Jang, and Sang-Mi Han*
Department of Agricultural Biology, National Academy Institute of Agricultural Sciences
김세건·홍인표·우순옥·장혜리·한상미*
국립농업과학원 농업생물부 잠사양봉소재과
ABSTRACT
We investigated and compared certain chemical properties of Korean natural honey and sugar-fed honey for assessing quality characteristics. The specification component was extracted using an organic solvent, and a single substance was isolated and identified as (E)-2-decenedioic acid. The content of (E)-2-decenedioic acid was 121±5.9 mg/100 g in sugar cane-fed honey and 127±4.5 mg/100 g in sugar beet-fed honey. Natural acacia, chestnut, and multi-floral honey contain 13±0.9, 17±0.6, and 13±1.3 mg/100 g of honey, respectively. Therefore, (E)-2-decenedioic acid was a major component of sugar-fed honey, however, it occurred in trace amounts in natural honey. We conclude that natural and sugar-fed honey can be distinguished by determining the (E)-2-decenedioic acid content.
KEYWORD
natural nectar honey, sugar-fed honey, column chromatography, ultra performance liquid chromatography (UPLC), (E)-2-decenedioic acid
한국식품과학회지 2017 Aug; 49(04): 355 - 359
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