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KMID : 0665220170300010112
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 1 p.112 ~ p.119
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Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys
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Kim Se-Gun
Hong In-Phyo
Woo Soon-Ok
Jang Hye-Ri
Jang Jae-Seon
Han Sang-Mi
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Abstract
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In this study, we investigated and compared some chemical properties of Korean natural honeys and sugar-fed honeys for their quality characteristics. The natural honey samples were monofloral from chestnut and acacia flowers, and the sugar-fed honey samples were collected from honeybees feeding on sugar cane and sugar beet. The chemical properties of the honey samples, such as moisture, total protein, total lipids, ash, carbohydrate, minerals, vitamins, and free amino acids were determined. The moisture content was 18.5±0.9% in natural acacia honey, 17.2±0.9% in natural chestnut honey, 19.6±0.9% in sugar cane-fed honey, and 24.8±% in sugar beet-fed honey. The total protein and ash contents were the highest in natural chestnut honey. Maltose and sucrose were not detected in natural honeys but were detected at 2~7% in sugar-fed honeys. The vitamin, mineral, and free amino acids contents of natural honeys were higher than sugar-fed honeys. The natural chestnut honey is the highest in honeys. These results confirmed that the quality of natural honey was better than that of sugar-fed honey. Also, the vitamin, mineral, and free amino acids contents are potential characteristics for distinguishing between natural and sugar-fed honeys.
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KEYWORD
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honey, carbohydrate, mineral, vitamin, free amino acids
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