• Title, Summary, Keyword: Honey

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Physical and chemical changes during processing and preservation of Korean native-bee honey at different temperature (토종꿀의 가공과 저장 중 품질 특성의 변화)

  • Kim, Eun-Seon;Eun, Jong-Bang;Lee, Jong-Uk
    • Korean Journal of Food Preservation
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    • v.2 no.2
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    • pp.293-301
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    • 1995
  • Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{\circ}C$ and 40$^{\circ}C$. However, at 50 and 80$^{\circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{\circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{\circ}C$. During storage at 30$^{\circ}C$ and 40$^{\circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{\circ}C$ and stored at 4$^{\circ}C$ through 20$^{\circ}C$.

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Detection of Korean Native Honey and European Honey by Using Duplex Polymerase Chain Reaction and Immunochromatographic Assay

  • Kim, Chang-Kyu;Lee, Deug-Chan;Choi, Suk-Ho
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.599-605
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    • 2017
  • Korean native honey (KNH) is much more expensive than European honey (EH) in Korea, because KNH is a favored honey which is produced less than EH. Food fraud of KNH has drawn attention of the government office concerned, which is in need of a method to differentiate between KNH and EH which are produced by the Asiatic honeybee, Apis cerana and the European honeybee, Apis mellifera, respectively. A method to discriminate KNH and EH was established by using duplex polymerase chain reaction (PCR) in this study. Immunochromatographic assay (IC) was examined to analyze the duplex PCR product. The DNA sequences of primers for the duplex PCR were determined by comparing cytochrome C oxidase genes of the two honey bee species. Chelex resin method was more efficient in extracting genomic DNA from honey than the other two procedures of commercial kits. The duplex PCR amplifying DNA of 133 bp were more sensitive than that amplifying DNA of 206 bp in detecting EH in the honey mixture of KNH and EH. Agarose gel electrophoresis and IC detected the DNA of 133 bp at the ratios of down to 1% and 5% EH in the honey mixture, respectively and also revealed that several KNH products distributed by internet shopping sites were actually EH. In conclusion, the duplex PCR with subsequent IC could also discriminate between KNH and EH and save time and labor.

Comparison of Quality Attributes of Korean Native-Bee Honey and Foreign-Bee Honey by K/Na Ratio (K/Na Ratio를 이용한 토종꿀과 양봉꿀의 품질 특성 비교)

  • 김은선;이종욱
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.4
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    • pp.672-679
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    • 1996
  • In order to examine the quality attributes of native-bee honey, proximate composition and mineral components were analysed by atomic absorption spectrometry, ion chromatography and high performance liquid chromatography. The analytical results showed that native-bee honey is higher in the contents of crude ash, crude protein and diastase activity than those of foreign-bee honey. The principal mineral components of honey were Ca, Mg, Na, K and Cl, which showed that almost all the mineral components were contained higher in the native-bee honey than the foreign-bee honey samples. When we calculated K/Na ratio, we could make a clear distinction between native-bee honey and foreign-bee honey. The K/Na ratio turned out to be more than 10 in 6 samples of native-bee honey, whereas the ratio of foreign-bee honey showed up less than 1.5 in all 3 samples.

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Organic Acids and Fatty Acids of Honey Harvested in Kangwon Area (강원도산 잡화벌꿀의 유기산 및 지방산 특성에 관한 연구)

  • 김복남;김택제;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.1
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    • pp.52-58
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    • 1991
  • Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

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The Quality Specialities in Turkiye's Honies for Apitherapy

  • Inanc, Betul Battaloglu
    • Journal of Pharmacopuncture
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    • v.23 no.4
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    • pp.194-200
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    • 2020
  • Objectives: In this study, the content of the honey produced by the flora of Turkey', physical, chemical and biological research aimed at active properties. Methods: Searched the database EMBASE/Pubmed and Turkish Medicine Index research article about Turkiye honeys' specialities. Results: Different botanical sources were caused, different kinds of chemical compositions of the honeys. The amount of HMF, pH, moisture, and acidity are the chemical qulity criteria of the honey. Carbohydrates are seem the most important components of honey. The glycemic index of the consumed honey is important. Turkiye's honey quality seems apropiate for using apitherapy. Conclusion: Honey is the most important product of beekeeping all over the world in terms of economy and health. Manufacturers of honey should be careful while producing honey. They should be avoided unhealty situations and they should be obey the rules. These rules are the basis for protecting our health by consuming bee products.

Effect on the Change of Lipid Metabolism in Rat by Fed the Honey (벌꿀 섭취가 흰쥐의 지질대사 변화에 끼치는 영향)

  • 정동현;백승화
    • The Korean Journal of Food And Nutrition
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    • v.9 no.2
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    • pp.201-212
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    • 1996
  • The purpose of this study was to find an effect of honey on the lipid metabolism of Sprague Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet and 10% or 20% honey from acacia, sumac and miscelllaneous flower honey, respectively, and sucrose. The food efficiency ratio of rat taken diet with honey and high fructose of control group was increased in comparison with the control group. The concentration of cholesterol in serum of rats take총 diet with and high fructose of control group was more increased in comparison with the control and normal group. The concentration of H DL-cholesterol in serum of rats taken sumac honey was increased 57.0% in comparison with the control group, but the concentration of VLDL, LDL-cholesterol in serum of rats taken diet 10PA sumac honey was decreased 48.36% in comparison with the control group. The concentration of phospholipid in serum of rats taken diet with 20% acacia or 10% miscellaneous honey was increased 24.7, 16.25%, respectively, in comparison with the control group. The concentration of free fatty acid in serum of rats taken Inlet with sumac or miscellaneous honey and high fructose was increased in comparison with the comparison with the control group. The concentration supplemented diet with acasia honey was increase in comparison with the control group. The concentration of triglyceride in serum of rat was increased by feeding of honey. The concentration of triglyceride in liver was increased, but the level of phospholipid was decreased by feeding of honey.

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Prevalence of Antibiotics in Nectar and Honey in South Tamilnadu, India

  • Solomon, RD. Jebakumar;Santhi, V. Satheeja;Jayaraj, Vimalan
    • Animal cells and systems
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    • v.10 no.3
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    • pp.163-167
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    • 2006
  • Reverse-Phase High-performance Liquid Chromatography (RP-HPLC) based technique is one of the most sensitive techniques to detect the antibiotics present in honey. In the southern part of Tamilnadu, India, majority of the farmlands are occupied by plantations such as coconut, banana and rubber. A variety of antimicrobial compounds and antibiotics, which have been reported in pollen, nectar and other floral parts of the plant, gets accumulated in honey through honeybees (Apis mellifera). We have collected the nectar samples from banana (Musa paridasiaca) and rubber (Ficus elastica) flowers and the honey from honey hives of banana and rubber cultivated areas. The extracted nectar and honey samples are subjected to RP-HPLC analysis with authentic antibiotic standards. Nectar and honey samples showed 4-17, 11-29 ${\mu}g/kg$ of streptomycin, 2-29, 3-44 ${\mu}g/kg$ of ampicillin and 17-34, 26-48 ${\mu}g/kg$ of kanamycin respectively.

Effect of Honey on the Change of Enzyme Activity in Rats (벌꿀이 흰쥐의 효소활성에 미치는 영향)

  • 정동현;백승화;박성수
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.65-73
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    • 1997
  • The purpose of the study was to find an effect of honey on the enzyme activity of Sprague Dawley rats. All experimental rats were fed ad libitum for seven weeks with 68% saccharide diet and at same time fed administratively with 10% and 20% water solution of acacia, sumac, polyflower honey, and sucrose, respectively. The level of LDH activity in serum of rat taken diet with acasia, sumac, and polyflower honey were increased in comparison with the control group. The level of $\alpha$-HBDH activity in serum of rat taken diet with acasia, sumac, polyflower honey, and sugar solution were increased than that other honey solution. The level of GOT and GPT activity in serum was increased by the feeding of solution of 20% acacia honey. The level of ICD activity in serum of rat taken diet with sumac honey was increased but was decreased notably by the feeding of polyflower honey. The level of G-6-P DH activity in whole blood of rat taken diet with honey solutions were decreased, but the level of aldolase activity in serum of rat taken diet with honey solutions were increased.

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Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys (천연꿀과 사양꿀의 성분 분석)

  • Kim, Se Gun;Hong, In Phyo;Woo, Soon Ok;Jang, Hye Ri;Jang, Jae Seon;Han, Sang Mi
    • The Korean Journal of Food And Nutrition
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    • v.30 no.1
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    • pp.112-119
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    • 2017
  • 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 $18.5{\pm}0.9%$ in natural acacia honey, $17.2{\pm}0.9%$ in natural chestnut honey, $19.6{\pm}0.9%$ in sugar cane-fed honey, and $24.8{\pm}%$ 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.

Clarification and Aging of Fermented Honey Wine (벌꿀 발효주의 청징과 숙성)

  • Kim, Dong-Han;Rhim, Jong-Whan;Jung, Soon-Teck
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1330-1336
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    • 1999
  • Effects of clarification and aging of honey wine(mead) and fruit honey wine(melomel) were investigated. Among the clarifiers tested, 'kaki shibu' and 'sake light' were effective in clearing honey wine. Clear honey wine with more than 90% light transmittance was obtained by treatment with $0.05{\sim}0.1%$ of 'kaki shibu' and 'sake light' for 2 days. Higher concentration of these clarifying agents was needed for the clarification of fruit honey wines. Treatment with 0.5% of 'sake light' and $0.05{\sim}0.1%$ of 'kaki shibu' for 4 days was effective for clearing Tangerine honey wine and Japanese apricot honey wine. Though Hunter L-values of honey wines decreased a little bit by using clarifiers, their light transmittance became more than 98% after ultrafiltration. As the content of soluble solid in mash at the beginning of fermentation increased, the content of acetaldehyde, n-propyl alcohol, n-butyl alcohol and iso-amyl alcohol of honey wine increased during aging, while the content of iso-propyl alcohol decreased. During the aging of honey wines, the sensory quality of them became milder as the amount of acetaldehyde and fusel oil decreased. Among more than twenty different volatile flavor components detected from honey wines, 1-phenyl ethyl alcohol, benzyl alcohol, 2-phenyl ethyl alcohol, octacosane and triacotane were identified as the major components for the flavor of honey wines. Sensory evaluation of the honey wines indicated that the melomel made with Japanese apricot was better than the Tangerine melomel in the aspects of taste, flavor, color and the overall acceptability. Tangerine melomel was even inferior to honey wine(mead).

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