Quality Properties of Honey in Korean Commercial Markets

국내 유통되는 벌꿀의 품질특성

  • Kim, Jae-Young (Accident Prevention and Assessment Division, National Institute of Chemical Safety, Ministry of Environment) ;
  • Song, Ha-Yeon (Department of Bio-Environmental Chemistry, Wonkwang University) ;
  • Moon, Jin-Ah (Nutrition Safety Policy Division, Bureau of Food Nutrition and Dietary Safety, Ministry of Food and Drug Safety) ;
  • Shin, Min-Hong (Planning and Budget Office, Director General for Planning and Coordination, Ministry of Food and Drug Safety) ;
  • Baek, Seung-Hwa (Department of Biofood Science and Biotechnology, Chungbuk Provincial University)
  • 김재영 (환경부 화학물질안전원 사고예방심사과) ;
  • 송하연 (원광대학교 생물환경화학과) ;
  • 문진아 (식품의약품안전처 식품영양안전국 영양안전정책과) ;
  • 신민홍 (식품의약품안전처 기획재정담당관) ;
  • 백승화 (충북도립대학교 바이오식품생명과학과)
  • Received : 2014.05.30
  • Accepted : 2014.06.29
  • Published : 2014.08.31


This study was carried out to examine the quality properties of honey in Korean commercial markets. The moisture content, stable carbon isotope ratio, invert sugar, cane sugar, and hydroxy-methylfurfural (HMF) contents of honey were measured according to the Korea Food Code and AOAC's (Association of Official Analytical Chemists) official methods. The stable carbon isotope ratio ranged from -25.18‰ to -12.60‰, which clearly differed between honey of $C_3$ origin (flower) and $C_4$ origin (artificial). Results of quality measurements revealed a moisture content of 18.12 to 19.70%, fructose content of 36.10 to 43.94%, glucose content of 22.61 to 31.91%, sucrose content of 1.56 to 4.75%, invert sugar content of 64.89 to 72.79%, and HMF content of 4.10 to 78.66 mg/kg. These values demonstrate that the quality of the tested honey meets the standard criteria of the Korean Food Code and Codex. However, it is necessary to reconsider the appropriate criteria for imported honey because it is circulated in the market through a long distribution process.


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