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Characteristic components of sugar-fed honey compared to natural honey

설탕 사양꿀의 특이 성분 분석

  • Kim, Se-Gun (Department of Agricultural Biology, National Academy Institute of Agricultural Sciences) ;
  • Hong, In-Phyo (Department of Agricultural Biology, National Academy Institute of Agricultural Sciences) ;
  • Woo, Soon-Ok (Department of Agricultural Biology, National Academy Institute of Agricultural Sciences) ;
  • Jang, Hye-Ri (Department of Agricultural Biology, National Academy Institute of Agricultural Sciences) ;
  • Han, Sang-Mi (Department of Agricultural Biology, National Academy Institute of Agricultural Sciences)
  • 김세건 (국립농업과학원 농업생물부 잠사양봉소재과) ;
  • 홍인표 (국립농업과학원 농업생물부 잠사양봉소재과) ;
  • 우순옥 (국립농업과학원 농업생물부 잠사양봉소재과) ;
  • 장혜리 (국립농업과학원 농업생물부 잠사양봉소재과) ;
  • 한상미 (국립농업과학원 농업생물부 잠사양봉소재과)
  • Received : 2017.02.14
  • Accepted : 2017.03.28
  • Published : 2017.08.31

Abstract

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 $121{\pm}5.9mg/100g$ in sugar cane-fed honey and $127{\pm}4.5mg/100g$ in sugar beet-fed honey. Natural acacia, chestnut, and multi-floral honey contain $13{\pm}0.9$, $17{\pm}0.6$, and $13{\pm}1.3mg/100g$ 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.

Acknowledgement

Supported by : 국립농업과학원

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