• 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.

• Food Science and Preservation
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• v.17 no.2
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• pp.307-310
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• 2010

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.

• 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.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.1-5
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• 1998

To find out the difference between native bee-honey (NBH) and foreign bee-honey (FBH), quantification of honey protein and investigation of specific protein in NBH were carried out by SDS-PAGE. Contents of honey protein in NBH and FBH were measured by Bradford and Lowry method. The contents of protein determined by Bradford method were $0.1{\sim}3.3\;mg/g$ in NBH and $0.2{\sim}1.6\;mg/g$ in FBH, and by Lowry method were $12.9{\sim}45.7\;mg/g$ in NBH and $15.8{\sim}27.1\;mg/g$ in FBH. In order to investigate the distribution of bee honey proteins, the SDS-PAGE was performed. The results showed that molecular weight of the major proteins in NBH and in FBH were 56 kDa and 59 kDa. respectively. Therefore, it was confirmed that the difference between NBH and FBH can be identified visually by SDS-PAGE analysis. The major proteins in NBH and FBH were purified through two step chromatography, and the obtained proteins were used as marker protein in SDS-PAGE to discriminate NBH and FBH.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1082-1088
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• 1997

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.