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KMID : 0380620140460040432
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.432 ~ p.437
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Quality Properties of Honey in Korean Commercial Markets
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Kim Jae-Young
Song Ha-Yeon
Moon Jin-Ah
Shin Min-Hong
Baek Seung-Hwa
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Abstract
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This study was carried out to examine the quality properties of honey in Korean commercial markets. The moisture content, stable carbon isotope ratio, invert sugar, cane sugar, and hydroxy-methylfurfural (HMF) contents of honey were measured according to the Korea Food Code and AOAC’s (Association of Official Analytical Chemists) official methods. The stable carbon isotope ratio ranged from ?25.18‰ to ?12.60‰, which clearly differed between honey of C3 origin (flower) and C4 origin (artificial). Results of quality measurements revealed a moisture content of 18.12 to 19.70%, fructose content of 36.10 to 43.94%, glucose content of 22.61 to 31.91%, sucrose content of 1.56 to 4.75%, invert sugar content of 64.89 to 72.79%, and HMF content of 4.10 to 78.66 mg/kg. These values demonstrate that the quality of the tested honey meets the standard criteria of the Korean Food Code and Codex. However, it is necessary to reconsider the appropriate criteria for imported honey because it is circulated in the market through a long distribution process.
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KEYWORD
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carbohydrate content, honey, hydroxy methyl furfural content, moisture content, stable carbon isotope ratio
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