Characteristics of Native-Bee Honey Harvested in Kangwon-area

강원도산 토종꿀의 식품학적 특성

  • Lee, Deug-Chan (Division of Food and Biotechnology, Kangwon National University) ;
  • Lee, Sang-Young (Division of Food and Biotechnology, Kangwon National University) ;
  • Cha, Sang-Hoon (Division of Food and Biotechnology, Kangwon National University) ;
  • Choi, Yong-Soon (Division of Food and Biotechnology, Kangwon National University) ;
  • Rhee, Hae-Ik (Division of Food and Biotechnology, Kangwon National University)
  • 이득찬 (강원대학교 식품생명공학부) ;
  • 이상영 (강원대학교 식품생명공학부) ;
  • 차상훈 (강원대학교 식품생명공학부) ;
  • 최용순 (강원대학교 식품생명공학부) ;
  • 이해익 (강원대학교 식품생명공학부)
  • Published : 1997.12.01

Abstract

To compare the characteristics between native bee honey (NBH) and foreign bee honey (FBH), NBH harvested from eight different areas of Kangwon, Korea and FBH harvested from Chuncheon, Kangwon, Korea and from other nations were investigated by measuring the contents of moisture, sugar, 5-hydroxymethyl furfural (HMF), and pollen. Our results showed that contents of moisture in NBH and FBH were $16.4{\sim}23.0%$ and $15.8{\sim}21.0%$, respectively. Sugar contained in bee honey such as fructose, glucose, sucrose, maltose, and isomaltose were also analyzed. No difference were found between NBH and FBH in pH. The contents of HMF in NBH and FBH were $0.0{\sim}19.2\;mg/kg$ and $0.0{\sim}85.8\;mg/kg$, and was found that NBH is much lower than that in FBH. And production of HMF were accelerated by conditions of storage. Distributions of pollen in NBH were $0.4{\sim}88.3{\times}10^4/g$, which were significantly different from $0.0{\sim}0.4{\times}10^4/g$ obtained from FBH. According to those results, the methods used in this study are not suitable for identification of difference between NBH and FBH.

Keywords

native bee-honey;foreign bee-honey;composition