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Characterization of Traditional Korean Unifloral Honey Based on the Mono-, Di-, and Trisaccharides
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한국산 벌꿀의 밀원별 단당, 이당 및 삼당류의 정량 특성

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Type
Academic journal
Author
Eun-Sook Jang (대구광역시 보건환경연구원) In-Suk Kim (대구광역시 보건환경연구원) Eun-jin Lee (대구광역시 보건환경연구원) Hyun-Sun Seo (대구광역시 보건환경연구원) Hye-joung Lee (대구광역시 보건환경연구원) Eun Kim (대구광역시 보건환경연구원) Kyung-Tae Kim (대구광역시 보건환경연구원) Jong-Bae Kim (대구광역시 보건환경연구원)
Journal
Korean Society of Food Science and Technology Korean journal of food science and technology Vol.48 No.1 KCI Accredited Journals SCOPUS
Published
2016.2
Pages
1 - 8 (8page)

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Characterization of Traditional Korean Unifloral Honey Based on the Mono-, Di-, and Trisaccharides
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Sugar profiles of 45 Korean honey samples (15 acacia, 15 multi-floral, 10 chestnut, and 5 artificial honey samples), which are commercially available in the Korean markets, were analyzed using gas chromatography/mass spectrometry (GC/MS) through TMS-oxime and TMS-methoxime derivatization. The average invert sugar contents in acacia, multi-floral, chestnut, and artificial honey samples were 71.2±1.05, 68.7±3.26, 63.2±1.85, and 68.0±2.10%, respectively. Fourteen disaccharides were detected from the samples, and the average content of major disaccharides was higher in order of turanose, maltulose, maltose, trehalulose, kojibiose, isomaltose, and nigerose. The average content of total disaccharides was highest in chestnut and lowest in acacia. Seven trisaccharides were detected from the samples, and the average content of trisaccharides was the highest in artificial honeys, which had high erlose content. The total content of disaccharides and trisaccharides was highest (16.0±2.03%) in chestnut honey and lowest (9.70±1.75%) in acacia honey.
#honey #monosaccharide #disaccharide #trisaccharide #gas chromatography/mass spectrometry (GC/MS)

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서론
재료 및 방법
결과 및 고찰
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References

References (23)

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MFDS. Korean Food Code. Ministry of Food and Drug Safety. Cheongju, Korea. (2011) google schola Codex Alimentarius. Codex Standard for Honey, CODEX STAN 12. Roma, Italy. pp. 1-8 (2001) google schola Kek SP, Chin NL, Yusof YA, Tan SW, Chua LS. Total phenolic contents and colour intensity of malaysian honeys from the Apis spp. and Trigona spp. Bees. Agr. Agr. Sci. Proced. 2: 150-155 (2014) google schola da Silva IAA, da Silva TMS, Camara CA, Queiroz N, Magnani M, de Novais JS, Soledade LEB, de Oliveira Lima E, de Souza AL, de Souza AG. Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil. Food Chem. 141: 3552-3558 (2013) google schola Surez-Luque S, Mato I, Huidobro JF, Simal-Lozano J, Sancho MT. Rapid determination of minority organic acids in honey by high-performance liquid chromatography. J. Chromatogr. A. 955: 207-214 (2002) google schola

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