Chemometric Aspects and Determination of Sugar Composition of Honey by HPLC

HPLC에 의한 꿀 중의 당조성 분석과 화학계량학적 고찰

  • Yoon, Jung-Hyeon (Advanced Analysis Center SIMS, AES/SAM, KIST) ;
  • Bae, Sun-Young (Department of Chemistry, University of Massachusetts) ;
  • Kim, Kun (Department of Chemistry, Seoul Women's University) ;
  • Lee, Dong-Sun (Department of Chemistry, Seoul Women's University)
  • 윤정현 (한국과학기술연구원 특성분석센터) ;
  • 배선영 (매사츄세츠대학교 화학과) ;
  • 김건 (서울여자대학교 자연과학대학 화학과) ;
  • 이동선 (서울여자대학교 자연과학대학 화학과)
  • Received : 1997.05.30
  • Published : 1997.10.25


Chemometric technique was applied to the sugar composition in five honeys of known botanical or geographical origin following HPLC. Fructose and glucose were predominant carbohydrates in honeys, and small amount of sucrose was also detected in one sample. Sugar contents in honeys samples were compared by the geographical or botanical origin. Fructose/glucose ratio ranged from 0.99 to 1.55 was obtained and these results are in good agreement with the ratio of literature. The plot of principal components analysis(PCA) showed that different honey samples grouped into distinct cluster by the geographical or botanical origin. Increasing the first or second principal component score, higher amount of sugar or less fructose/glucose ratio was observed in PCA plot. Chemometric approach was very useful to provide pattern recognition of sugar profile or quality indices of honey sample and to detect adulteration.