Preliminary Quality Analysis between Native Bee Honeys Produced from JukJang Area

경북 죽장지역 토종꿀의 고품질화를 위한 특성 비교

  • Lee, Hyun-Jin (Department of Food Science & Biotechnology Kyungpook National University) ;
  • Park, Chul-Hong (Department of Food Science & Biotechnology Kyungpook National University) ;
  • Son, Hyeong-U (Department of Food Science & Biotechnology Kyungpook National University) ;
  • Nam, Dong-Yoon (Department of Food Science & Biotechnology Kyungpook National University) ;
  • Lee, Si-Rim (Department of Food Science & Biotechnology Kyungpook National University) ;
  • Park, Kyung-Hwa (Department of Food Science & Biotechnology Kyungpook National University) ;
  • Heo, Jin-Chul (Department of Food & Bio-Industry Research Institute, Kyungpook National University) ;
  • Lee, Sang-Han (Department of Food Science & Biotechnology Kyungpook National University)
  • 이현진 (경북대학교 식품공학과) ;
  • 박철홍 (경북대학교 식품공학과) ;
  • 손형우 (경북대학교 식품공학과) ;
  • 남동윤 (경북대학교 식품공학과) ;
  • 이시림 (경북대학교 식품공학과) ;
  • 박경화 (경북대학교 식품공학과) ;
  • 허진철 (경북대학교 식품생물산업연구소) ;
  • 이상한 (경북대학교 식품공학과)
  • Received : 2010.01.12
  • Accepted : 2010.04.02
  • Published : 2010.04.30


To compare the characteristics between native and foreign bee honeys, we analyzed several parameters of honeys by measuring pollen species, mineral content and K/Na ratio. Our results showed that native bee honey is higher in the pollen species, mineral concentrations than foreign bee honey. The K/Na ratio of native bee honey were increased 3.9~27.9 times than foreign bee honey. We could not detect Fe, Zn, and Al in all native bee honeys by the inductively coupled plasma method. The present results suggest that the several parameters such as pollen species, mineral content and K/Na ratio, were applicable for the identification of differences between native bee honey and foreign bee honey.


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