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KMID : 0380619850170030155
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 3 p.155 ~ p.162
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Composition , the Changes of Diastase Activity and Hydroxymethylfurfural Content During Storage of the Various Honey Samples
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이상규/Lee, Sang Kyu
김동연/김관/한재경/Kim, Dong Youn/Kim, Kwan/Han, Jae Gyeong
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Abstract
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The sugers and free amino acids of honey(Western and Domestic honey) and the changes of diastase activity during storage at various temperatures and HMF were studied. The average content of sugers in the western honey was 40.20% of fructose, 32.43% of glucose and 1.0% of sucrose. The average ratio of fructose to glucose was 1.24. In the case of the domestic honey, average content of sugers way 37.37% of fructose. 31.92% of glucose and 0.74% of sucrose and the average ratio of fructose toglucose was 1.19. Of the 16 amino acids detected, proline was the most predominant free amino acid in all of the honey studied, representing 39.59 to 46.86% of total f ree amino acids. Diastase activity of honey during the storage at 50℃ was rapidly decreased,but it was notably changed duringstorage at low temperature (4℃) and room temperature (20℃). The accumlated content of HMF were 0.12 to 0.47 ㎎% during storage at 80 days at 20℃ and 5.35 to 8.71㎎% after 3 weeks storage at 50℃.
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