동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제25권5호
  • /
  • Pages.867-879
  • /
  • 2015
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지
DOI QR코드

DOI QR Code

국내산 16종 벌꿀의 일반성분, 유리당, 비타민 C 및 무기질 분석 - 뉴질랜드 마누카꿀과의 비교 -

Comparison of Proximate Components, Free Sugar, Vitamin C and Minerals of 16 Kinds of Honey produced in Korea with Manuka Honey

  • 백원기 (대진대학교 생명화학부) ;
  • 곽애경 (대진대학교 생명화학부) ;
  • 이명렬 (농촌진흥원 국립농업과학원 잠사양봉소재과) ;
  • 최용수 (농촌진흥원 국립농업과학원 잠사양봉소재과) ;
  • 김혜경 (농촌진흥원 국립농업과학원 잠사양봉소재과) ;
  • 최경숙 (대진대학교 식품영양학과)
  • Paik, Weon-Ki (Division of Life Science & Chemistry, Daejin University) ;
  • Kwak, Ae-Kyung (Division of Life Science & Chemistry, Daejin University) ;
  • Lee, Myeong-Lyeol (Dept. of Agricultural Biology, Rural Development Administration, National Academy of Agricultural Science) ;
  • Choi, Yong-Soo (Dept. of Agricultural Biology, Rural Development Administration, National Academy of Agricultural Science) ;
  • Kim, Hye-Kyung (Dept. of Agricultural Biology, Rural Development Administration, National Academy of Agricultural Science) ;
  • Choi, Kyungsuk (Dept. of Food Science and Nutrition, Daejin University)
  • 투고 : 2015.08.28
  • 심사 : 2015.10.12
  • 발행 : 2015.10.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

To confirm basic nutrient contents of Korean honey as a food material, we assessed New Zealand Manuka honey by measuring proximate components, vitamin C and minerals of 16 kinds of honey harvested in South Korea. The proximate composition of each honey sample was as follows: moisture content 18.45~29.84%, crude protein 0.10~0.95% (vs Manuka honey 0.23%), crude fat 0.02~0.60% (vs Manuka honey 0.34%), crude ash 0.01~.52% (vs Manuka honey 0.24%) and carbohydrate 67.90~80.94% (vs Manuka honey 79.39%), respectively. In the case of free sugars analyze by HPLC, fructose showed a content of 26.12~49.84% which was highest in acacia honey and lowest in sorbus honey. Content of glucose was 19.38~36.12% and lowest in chestnut honey, whereas sucrose, lactose, maltose were absent. Total sugar contents were 64.16% which was less than Manuka honey (70.23%) and vitamin C was not detected in all samples. Minerals were detected 15~25 kinds, including K, Ca, Mg, Zn, Fe, Cu, Mo and so on. Ca was high in order of linden > canola > codonopsis > hedysarum honey, and K was higher than in Manuka honey in order of chestnut > hedysarum > codonopsis > jujube honey. Especially, these results suggest that Korean honey have a better nutrient content profile than Manuka honey.

키워드

참고문헌

  1. Blaser MJ (1990) Helicobacter pylori and the pathogenesis of gastroduodenal inflammation. J Infect Dis 161: 626-633. https://doi.org/10.1093/infdis/161.4.626
  2. Chang HG, Bae JH, Lee DT, Chun SK, Kim JG (1987) Mineral constituents of honey produced in Korea. Korean J Food Sci Technol 19: 426-428.
  3. Chen LA, Mehta M, Berenbaum AR, Zangerl Engeseth NJ (2000) Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J Agric Food Chem 48: 4997-5000. https://doi.org/10.1021/jf000373j
  4. Chung DH, Baek SH (2002) Antibacterial activity of honeys on the Staphyloccus aureus. Korean J Food & Nutr 15: 158-164.
  5. Chung WC, Kim MW, Song KJ, Choi EH (1984) Chemical composition in relation to quality evaluation of Korean honey. Korean J Food Sci Technol 16: 17-22.
  6. Ferreres FA, Tomas-Barberan BI Gil, Tomas-Lorents F (1991) An HPLC technique for flavonoid analysis in honey. J Sci Food Afric 56: 49-56. https://doi.org/10.1002/jsfa.2740560106
  7. Han JG, Kim K, Kim DY, Kim SK (1985) Composition, the chages of diastase activity and hydroxymethylfurfural content during storage of the various honey samples. Korean J Food Sci Technol 17: 155-162.
  8. Hase S, Aid Y, Kawamura UU (1978) The Mineral Composition of Honey. Shokuhin Soga Kenkyusho Kenkyu Hokoku. Japan. pp 33-89.
  9. Hawer WD, Ha JH, Nam YJ (1992) The assessment of honey by stable carbon isotope anal. Anal Sci Technol 5: 229-234.
  10. Jeong CJ, Bae YI, Lee HJ, Shim KH (2003) Chemical components of propolis and its ethanolic extracts. J Korean Soc Food Sci Nut 32: 501-504. https://doi.org/10.3746/jkfn.2003.32.4.501
  11. Jung ME, Kim CJ, Paik HD, Oh JW, Lee SK (2011) Comparision of mineral, hydroxy methyl furfural content and SDS-PAGE pattern of proteins in different honeys. Korean J Food Sci Ani Resour 31: 241-249. https://doi.org/10.5851/kosfa.2011.31.2.241
  12. Kim BN, Kim TJ, Cheigh HS (1994) Free amino acid, sugar and enzyme activity of honey harvested in Kangwon area. J Korean Soc Food Nutr 23: 680-685.
  13. Kim ES, Rhee CO (1996) Comparison of quality attributes of Korean native bee honey and foreign bee by K/Na ratio. J Kor Sic Food Nutr 25: 672-679.
  14. Kim HK, Lee MY, Hong IP, Choi YS, Kim NS, Lee MY, Lee SC (2010) Antioxidant and antimicrobial capacity of several monofloral honey correlation with phenolic and flavonoid contents. Korean J Apiculture 25: 275-282.
  15. Kim JY, Song HY, Moon JA, Shin MH, Baek SH (2014) Quality properties of honey in Korean commercial markets. Korean J Food Sci Technol 46: 432-437. https://doi.org/10.9721/KJFST.2014.46.4.432
  16. Korean Nutrition Society (2010) Dietary Reference Intakes for Koreans. p 485.
  17. Lee ML, Kim HK, Lee MY, Choi YS, Kim HB, Chung HG, Kim SH (2007) Antiooxidant and antibacterial capacity of chestnut(Castanea crenata var. dulcis) honey produced in Korea. Korean J Apiculture 22: 147-152.
  18. Lee SU, Kim KS, Kim KR, Cho ST, Lee KJ, Kim KH (1971) Studies on tasty constitudents in various foodstuffs. Korean J Food Sci Technol 3: 168-171.
  19. Lee SW, Kim HJ, Hwangbo S (2001) Studies on the chemical characteristics of Korean propolis. Korean J Food Sci Ani Resour 21: 383-384.
  20. Lee SW, Hwangbo S, Kim HJ (2002) Antimicrobial activities of Korean propolis. Korean J Food Sc Ani Resour 22: 66-71.
  21. Ministry of Food and Drug Safety (2013) Food Code. Notification 2013-2014. Ministry of Food and Drug Safety, Cheongju, Korea.
  22. Ozcan M, Arslan D, Ceylan DA (2006) Effect of inverted saccharose on some properties of honey. Food Chem 99: 24-26. https://doi.org/10.1016/j.foodchem.2005.07.009
  23. Park HK, Kim SB, Shim CH (2008) Antimicrobial activity of water soluble propolis. Korean J Food & Nutr 21 15-21.
  24. Park HY, Oh HW, Park DS, Chang YD (1995) Antimicrobial activities of honeybee propolis extracts in Korea. Korean J Apiculture 18: 53-56.
  25. Rashed MN, Soltan ME (2004) Major and trace elements in different types of Egyptian mono-floral and non-floral bee honeys. J Food Comp Anal 17: 725-735. https://doi.org/10.1016/j.jfca.2003.10.004
  26. Rural Development Administration (2012) Standard Food Composition Table. 8th revision pp 82-83.
  27. Rural Development Administration (2010) Agricultural Technology Report http://www.rda.go.kr/board accessed on 30. 9. 2015.
  28. Rhim JY, Moon TS, Jung SH, Lee KY, Lyu SY, Shim CS, Park WB (2002) Antimicrobial activities of combined extract of aloe vera with propolis against oral pathogens. J Korean Soc Food Sci Nutr 31: 899-904. https://doi.org/10.3746/jkfn.2002.31.5.899
  29. Sabatier S, Amiot MJ, Tacchini M, Aubert S (1992) Identification of flavonoids in sunflower honey. J Food Sci 57: 773-777. https://doi.org/10.1111/j.1365-2621.1992.tb08094.x
  30. Shallenberger RS, Guild WE, Morse RA (1975) Detecting Honey Blended with Sugar Syrup. New York Food and Life Science, 8: 8.
  31. Shin H, Ustunol Z (2005) Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestina bacteria. Food Res Int 38: 721-728. https://doi.org/10.1016/j.foodres.2005.01.007
  32. Son TR (2003) Studies on the antimicrobial effect of extracts of propolis. J Fd Hyg Safety 18: 184-194.
  33. Watanabe K, Rahmasari R, Matsunaga A, Haruyama T, Kobayashi N (2014) Anti-influenza viral effects of honey in vitro:Potent high activity of manuka honey. Arch Med Res 45: 359-365. https://doi.org/10.1016/j.arcmed.2014.05.006
  34. Wilix DJ, Molan PC, Harfoot CG (1992) A comparison of the sensitivity of wound-infecting species of bacteria to the antibacterial activity of manuka honey and other honeys. J Appl Bacteriol 73: 338-394.
  35. Yanniotis S, Skaltsi S, Karaburnilti S (2006) Effect of moisture content on the viscosity of honey at different temperatures. J Food Eng 72: 372-377. https://doi.org/10.1016/j.jfoodeng.2004.12.017