Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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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
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Abstract

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.

화분의 수와 종류에 있어서 차이를 나타내며 K/Na 비율이 3.9-27.9 배로 토종꿀에서 증가한 반면, Fe, Zn, Al은 토종꿀에서 검출되지 않았다. 토종꿀과 양봉꿀은 각각의 구성성분에 있어서 미시적인 차이가 인정되었다. 토종꿀 특이적인 단백질의 전기영동적인 판별과 동시에 본 연구에서 확인한 화분의 종류, K/Na ratio, 및 Fe, Zn, Al의 검출여부 등으로 판별을 확증할 수 있으리라 기대되며 이와 같은 예비적인 특성 비교는 지역의 토종꿀의 고품질화를 위하여 필요하다고 판단된다.

Keywords

References

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