• Food Science and Preservation
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• v.2 no.2
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• pp.293-301
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• 1995

Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{\circ}C$ and 40$^{\circ}C$. However, at 50 and 80$^{\circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{\circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{\circ}C$. During storage at 30$^{\circ}C$ and 40$^{\circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{\circ}C$ and stored at 4$^{\circ}C$ through 20$^{\circ}C$.

• 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.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.154-156
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• 2006

Trace metals in honey have an influence on the taste of honey along with pollens. Western bee honeys, which are mostly collected from acacia, have less than 0.1% of ash. Savor of Korean native-bee honey is thought to be due to the difference of the contents of trace metals. Korean native-bee honeys collected from Jirisan District, which is the greatest producing area of native-bee honey in Korea, showed high contents of ash. Korean native-bee honeys from the districts other than Jirisan District also showed similar results($0.44{\sim}0.83%$ of ash) to those from Jirisan District. Potassium was found to be the principal factor of high content of ash with over 85% of trace metals in ash.

• 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.27 no.4
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• pp.605-611
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• 1995

Carbohydrase enzymes in honey catalyze transglucosylation reactions which result in the formation of structurally similar oligosaccharides. These oligosaccharides make up a small portion of the total carbohydrates in honey. These minor oligosaccharides in native-bee honeys were identified and quantitated employing trimethylsilylation by capillary Gas Chromatography. The minor oligosaccharides found in honey were eight disaccharides and five trisaccharides. The main oligosaccharide components of honey were erlose, maltose, turanose and sucrose.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.241-249
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• 2011

This study was conducted to analyze ash content, mineral composition, hydroxy methyl furfural (HMF) content, stable carbon isotope ratio, and SDS-polyacrylamide gel electrophoresis patterns to investigate the quality characteristics of various honeys harvested from different sources and to identify differences useful for distinguishing honey sources. Ash content was 0.046-0.012% in acacia honey, 0.565-1.318% in chestnut honey, 0.06-0.582% in polyfloral honey, and 0.237-0.893% in native bee honey. Potassium content was high in order of chestnut honey>native bee honey>polyfloral honey>acacia honey. The Na/K ratio was 0.92-1.97 in acacia honey, 0.02-1.59 in chestnut honey, 0.02-5.30 in polyfloral honey, and 0.22-0.51 in native bee honey. The HMF content was 9.60-12.85, 10.15-25.75, 9.7-33.5, and 6.25-21.5 mg/kg in acacia, chestnut, native bee, and polyfloral honeys, respectively. HMF content was the highest in native bee honey. A 59 kDa protein band was revealed in all samples by SDS-PAGE analysis. Protein bands of 32.1, 31.9, and 33.5 kDa were revealed in some chestnut honeys, and protein bands of 32.3 and 32.5 kDa were shown in native bee honeys. A protein band of 72 kDa was also confirmed in some chestnut honeys.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.599-605
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• 2017

Korean native honey (KNH) is much more expensive than European honey (EH) in Korea, because KNH is a favored honey which is produced less than EH. Food fraud of KNH has drawn attention of the government office concerned, which is in need of a method to differentiate between KNH and EH which are produced by the Asiatic honeybee, Apis cerana and the European honeybee, Apis mellifera, respectively. A method to discriminate KNH and EH was established by using duplex polymerase chain reaction (PCR) in this study. Immunochromatographic assay (IC) was examined to analyze the duplex PCR product. The DNA sequences of primers for the duplex PCR were determined by comparing cytochrome C oxidase genes of the two honey bee species. Chelex resin method was more efficient in extracting genomic DNA from honey than the other two procedures of commercial kits. The duplex PCR amplifying DNA of 133 bp were more sensitive than that amplifying DNA of 206 bp in detecting EH in the honey mixture of KNH and EH. Agarose gel electrophoresis and IC detected the DNA of 133 bp at the ratios of down to 1% and 5% EH in the honey mixture, respectively and also revealed that several KNH products distributed by internet shopping sites were actually EH. In conclusion, the duplex PCR with subsequent IC could also discriminate between KNH and EH and save time and labor.

• 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.