• 한국식품영양학회지
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• 제15권2호
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• pp.158-164
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• 2002

본 실험은 벌꿀이 항균활성에 미치는 영향을 규명하기 위해 국내산 벌꿀인 밤꿀, 잡화, 아카시아, 재래종 벌꿀과 외국산 벌꿀인 마누카, 클로버, 캐놀라 벌꿀 그리고 인공벌꿀을 각각 12.5%, 25.0%, 50%의 희석액으로 조제하여 catalase무첨가 또는 첨가한 경우에 있어서 벌꿀의 Staphylococcus aureus에 대한 항균활성을 agar well diffusion assay로 비교한 바 다음과 같은 결과를 얻었다. Catalase 무첨가의 경우 12.5%희석한 벌꿀은 마누카꿀 > 밤꿀이, 25.0%로 희석한 벌꿀은 마누카 꿀 > 밤꿀 > 잡화꿀 > 재래종꿀 > 클로버 꿀 > 아카시아꿀이, 50.0%로 희석한 벌꿀은 마누카꿀 > 밤꿀 > 캐롤라꿀 > 재래종꿀 > 잡화꿀>클로버꿀 > 아카시아꿀 순으로 항균활성이 인정되었다(p>0.01). Catalase 무첨가의 경우 12.5%, 25.0%, 50.0%로 희석한 벌꿀의 생육억제환은 각각 5.85∼6.60mm, 4.26∼8.27 mm, 5.24∼11.49mm 범위였다. Catalase 첨가의 경우 12.5%로 희석한 벌꿀은 마누카꿀에서 만 항균활성을 나타냈다. 25.0%로 희석한 벌꿀은 마누카꿀이 밤꿀보다 항균활성이 더 높게 나타냈다.(p > 0.01). 50.0%로 희석한 벌꿀은 마누카꿀 > 밤꿀>클로버꿀)캐롤라꿀>재래종꿀 순으로 항균활성이 높았으며 마누카꿀, 밤꿀, 클로버꿀, 캐롤라꿀, 재래종꿀 사이에서 유의성이 인정되었다(p > 0.01). Catalase 첨가의 경우 12. 5%, 25.0%, 50.0%로 희석한 벌꿀의 생육억제환은 각각 5.89mm, 5.01∼6.84mm, 3.10 ∼8.28mm범위였다.

• 한국식품조리과학회지
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• 제13권4호
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• pp.427-433
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• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

• 생약학회지
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• 제53권2호
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• pp.111-118
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• 2022

Chestnut honey is a sweet dark-colored honey with a distinct bitter aftertaste. It contains numerous phenolic compounds and alkaloids and is noted for its antioxidant and anti-inflammatory activities. However, it has been established that there are differences in the composition and activity of chestnut honey constituents depending on the region of origin, the sources of which warrant further research. In this study, we analyzed the kynurenic acid (KA) contents in chestnut honey produced in nine different regions in Korea, using high-performance liquid chromatography in conjunction with ultraviolet detection, and validated the analytical method developed. Use of a reverse-phase column and detection at a wavelength of 240 nm were found to be optimal for the detection of KA. Similar evaluation of an optimal method for extracting KA from chestnut honey revealed that extraction using 10% EtOH at 20 times the sample volume over a 6 h period was the most suitable for obtaining a high content of KA. Among the nine regional chestnut honeys assessed, KA content was found to be highest in the "Gongju" sample (1.14 mg/g), followed by that in the "Cheongdo" and "Damyang" samples. Validation of the KA analytical method revealed a good analyte linearity, with a correlation coefficient (r²) of 0.9995, an accuracy of between 92.37% and 107.35%, and good precision (RSD ≤ 1.05%). Our findings in this study, based on a validated quantitative analytical method for KA, could make an important contribution to establishing a data profiling procedure for characterizing chestnut honeys produced in different regions, and may also provide basic data for the identification of functional honey.

• 한국식품영양학회지
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• 제30권1호
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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.

• Applied Biological Chemistry
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• 제41권1호
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• pp.84-88
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• 1998

밤꿀과 밤꽃 향기성분의 연관성을 조사코자 밤꿀은 용매추출과 수증기 증류법을 병행하여, 그리고 밤꽃은 수증기 증류법에 의해 향기성분을 분리한 다음 GC, GC-MS에 의해 확인 비교하였다. 밤꽃으로 부터 14종의 방향족 화합물, 13종의 탄화수소류, 7 종의 지방산류, 4종의 테르펜류, 12종의 함산소 탄화수소류, 7종의 기타 성분 등 64종의 성분이 확인되었고, 밤꿀로 부터는 7종의 방향족화합물, 16종의 탄화수소류, 12종의 지방산류, 1종의 테르펜류, 2종의 함산소 탄화수소류, 3종의 기타 성분 등 41종이 확인되었다. 밤꽃 향기의 주요성분으로는 전체 향기의 49.02%를 차지하고 있는 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol, benzyl alcohol 등이 주를 이루었고 밤꿀 향기의 특징적인 성분으로는 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone 등이었다.

• 한국식품과학회지
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• 제50권6호
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• pp.660-664
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• 2018

본 연구에서 이용한 피나무 꿀, 헛개나무 꿀, 밤나무 꿀의 EAF는 마누카 꿀 EAF 보다 높은 산화방지능 및 타이로시네이스 억제능을 보였다. 특히 밤나무 꿀의 EAF는 양성대조군인 고지산에 버금가는 타이로시네이스 억제능을 보였다. 5가지 화종 유래 꿀의 EAF ($100{\mu}g/mL$) 처리시 B16F1 세포에서 멜라닌 생성 억제능은 밤나무 꿀>헛개나무 꿀>마누카 꿀>피나무 꿀>아카시아 꿀의 순서대로 낮아졌다. B16F1 세포 내 타이로시네이스의 효소활성 억제의 경우 5종류 꿀 EAF 중에서 밤나무 꿀 EAF ($100{\mu}g/mL$) 처리시 가장 높았다. 본 연구에서는 다양한 화종의 국내산 꿀에 대한 생리활성소재 탐색을 통하여 산화방지능 및 멜라닌 생성 억제 효과를 확인하였으며, 이를 통해 미백활성 소재로서 기능성 식품 및 화장품 산업으로의 적용 가능성을 제시하였다.

• 동아시아식생활학회지
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• 제25권5호
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• pp.867-879
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• 2015

To confirm basic nutrient contents of Korean honey as a food material, we assessed New Zealand Manuka honey by measuring proximate components, vitamin C and minerals of 16 kinds of honey harvested in South Korea. The proximate composition of each honey sample was as follows: moisture content 18.45~29.84%, crude protein 0.10~0.95% (vs Manuka honey 0.23%), crude fat 0.02~0.60% (vs Manuka honey 0.34%), crude ash 0.01~.52% (vs Manuka honey 0.24%) and carbohydrate 67.90~80.94% (vs Manuka honey 79.39%), respectively. In the case of free sugars analyze by HPLC, fructose showed a content of 26.12~49.84% which was highest in acacia honey and lowest in sorbus honey. Content of glucose was 19.38~36.12% and lowest in chestnut honey, whereas sucrose, lactose, maltose were absent. Total sugar contents were 64.16% which was less than Manuka honey (70.23%) and vitamin C was not detected in all samples. Minerals were detected 15~25 kinds, including K, Ca, Mg, Zn, Fe, Cu, Mo and so on. Ca was high in order of linden > canola > codonopsis > hedysarum honey, and K was higher than in Manuka honey in order of chestnut > hedysarum > codonopsis > jujube honey. Especially, these results suggest that Korean honey have a better nutrient content profile than Manuka honey.

• 한국환경보건학회지
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• 제4권1호
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• pp.47-50
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• 1977

This report is intended to describe as brief as possible the result of study on purity of the Korean Bee Honey. Purity of bee honey was measured by scaling the enzyme activities of two different honey groups: such as, the standard group and control group each including the samples of honey originated from the resource of acarcia, chestnut or miscellaneous origin. The samples of honey were collected from different sources: to wit, honey belonging to the standard group were collected from the township of Seoboo, Yangju county, Kyunggido province, Korea, while honey belonging to the control group were collected from the street side shops, market or the companies producing the secondary food from honey. The results of this study were summarized as follow: 1. It was found that honey belonging to the standard group contained less moisture than those belonging to the control group. Republic of Korea Ministry of Health and Social Affairs Food Control Regulation stipulates that honey must contain moisture less than 20%. The samples of' both groups contained moisture more than 20%, although honey belonging to the control group were relatively more so than honey belonging to the standard group. 2. Honey belonging to the standard group were found stronger in sugar reduction activities than those belonging to the control group. It was also noted that honey of acracia origin was strongest in reduction activities of the three different origin in the same group. 3. $\alpha$-Amylase and $\beta$-amylase were discovered to have activated more strongly in honey belonging to the standard group than those belonging to the control group. The enzyme activitie, varied depending on the origin of plant where honey comes from. For instance, honey of miscellaneous origin indicated the strongest activities in $\alpha$-amylase while honey of chestnut origirt indicated strongest in $\beta$-amylase.

• 한국축산식품학회지
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• 제31권2호
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• pp.241-249
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• 2011

밀원을 달리한 다양한 꿀의 특성을 조사하기 위하여 아카시아꿀 7개, 잡화꿀 9개, 밤꿀 5개, 토종꿀 5개의 시료를 이용하여, 회분 함량, 무기물 조성과 HMF(hydroxy methyl furfural)함량 및 꿀 단백질의 SDS-PAGE에 의한 단백질 분자량을 조사한 결과는 다음과 같다. 회분 함량은 아카시아꿀이 0.046-0.119%이었으며, 밤꿀은 0.565-1.318%, 잡화꿀 0.06-0.582%, 토종꿀 0.237-0.893% 이었다. 무기물 분석에서 K함량은 밤꿀>토종꿀>잡화꿀>아카시아꿀 순으로 높았으며, Ca함량은 아카시아꿀과 잡화꿀에서 가장 높았다. 아카시아꿀의 Na/K ratio는 0.92-1.97, 밤꿀은 0.02-1.59, 잡화꿀은 0.02-5.30, 토종꿀은 0.22-0.51이었다. 또한 HMF 함량은 밀원의 종류에 관계없이 다양하게 나타나, 아카시아꿀이 9.60-12.85 mg/kg, 밤꿀은 10.15-25.75 mg/kg, 토종꿀은 9.7-33.5 mg/kg, 잡화꿀은 6.25-21.5 mg/kg 이었으며, 토종꿀에서 가장 높았다. SDS-PAGE에 의한 단백질 band의 분자량 분석에서 양봉꿀의 특이적인 59 kDa 단백질이 모든 시료에서 나타났다. 밤꿀과 토종꿀에서 양봉꿀의 특이성을 나타내는 59.0 kDa의 단백질 band 이외에 31.9-33.5 kDa 단백질의 존재가 확인되었다. 72 kDa의 단백질 band도 몇 종의 밤꿀(71.8, 71.9 kDa)에서 확인되었다.

• 한국식품과학회지
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• 제44권6호
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• pp.736-742
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• 2012

품질이 우수한 벌꿀 와인을 개발하고자, 아카시아꿀, 밤꿀, 유자꿀, 잡화꿀을 이용하여 시판 효모 종류별로 발효 중 품질 변화를 조사한 결과 에탄올 함량은 잡화꿀 와인과 밤꿀 와인 모두 효모종류와 상관없이 11.3-11.9%를 보였고 아카시아꿀 와인과 유자꿀 와인은 5.0-8.2%의 에탄올을 생성하였다. 관능을 향상시키기 위해 아카시아꿀과 잡화꿀을 혼합하여 발효한 혼합 와인은 10.9%의 에탄올이 생성되었으며 관능특성이 가장 우수하였고 유자꿀과 잡화꿀 혼합 와인은 11.1%의 에탄올을 생성하였으나 관능특성은 낮았다. 아카시아꿀과 잡화꿀을 혼합 발효한 곳에 진피를 첨가하여 발효시켰을 때 에탄올 함량은 첨가량에 따라 차이를 보이지 않았으며 관능결과에서는 진피 0.2% 첨가 시에 기호도가 가장 좋았다. 청징조건을 확인하기위해 발효가 끝난 허니와인에 벤토나이트 0.6% 처리 후 여과하여 저장 기간별로 탁도를 살펴본 결과 $10^{\circ}C$ 보관에서 15일 동안 보관 시에 0.24 NTU로 침전에 안전한 결과를 얻었다.