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KMID : 0380620170490040355
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.355 ~ p.359
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Characteristic components of sugar-fed honey compared to natural honey
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Kim Se-Gun
Hong In-Phyo
Woo Soon-Ok
Jang Hye-Ri
Han Sang-Mi
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Abstract
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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.
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KEYWORD
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natural nectar honey, sugar-fed honey, column chromatography, ultra performance liquid chromatography (UPLC), (E)-2-decenedioic acid
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