Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.4.432

Quality Properties of Honey in Korean Commercial Markets  

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)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.4, 2014 , pp. 432-437 More about this Journal
Abstract
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.
Keywords
carbohydrate content; honey; hydroxy methyl furfural content; moisture content; stable carbon isotope ratio;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Lee SM, Hong JY, Park EJ, Kim JI. Analysis of important quality-related components in honeys collected in Incheon metropolitan area. Korean J. Vet. Serv. 30: 23-32 (2007)   과학기술학회마을
2 Jung ME, Lee SK. Quality characteristics of various honeys from different sources. Korean J. Food Sci. Ani. Resour. 28: 263-268 (2008)   과학기술학회마을   DOI
3 Codex. Codex stan 12-1981, Rev.2. Codex Alimentarius Commission Standards. Codex Alimentarius Committee, Rome, Italia (2001)
4 Kim BN, Kim TJ, Cheigh HS. Minerals, HMF and vitamins of honey harvested in Kangwon area. J. Korean Soc. Food Sci. Nutr. 23: 675-679 (1994)   과학기술학회마을
5 Yoo EC, Kong YK, Yoon BS. A study on the improved analysis-methods to determine adulterated honeys. Korean J. Apic. 25: 63-76 (2010)
6 Kim JG, Son JH, Lee KH. The content changes of hydroxy methyl furfural in honey with its straging conditions. Korean J. Apic. 10: 19-28 (1995)
7 Cho HJ, Ha YL. Determination of honey quality by near infrared spectroscopy. Korean J. Food Sci. Technol. 34: 356-360 (2002)   과학기술학회마을
8 Choi CH, Kim JH, Kwon KH, Kim YJ. Development of a portable quality evaluation system for bee-honeys by using near infrared spectroscopy. Korean J. Food Preserv. 18: 156-164 (2011)   과학기술학회마을   DOI   ScienceOn
9 Paik WK, Kwak AK, Oh YJ, Lee ML, Sim HS. Studies on the chemical characteristics of hairy vetch (Vicia villosa Roth) honey produced in Korea. Korean J. Apic. 28: 345-354 (2013)
10 Yun JS, Jeon HS, Kim IS, Lee HJ, Lee HJ, Hyun JY, Kim JB. Simultaneous determination of fructose, glucose, and sucrose in honey and commercial drinks by GC and GC/MS. Korean J. Food Sci. Technol. 45: 537-544 (2013)   과학기술학회마을   DOI   ScienceOn
11 Cho YJ, Kim JY, Chang MI, Kang KM, Park YC, Kang I, Do JA, Kwon K, Oh JH. A study on stable isotope ratio of circulated honey in Korea. Korean J. Food Sci. Technol. 44: 401-410 (2012)   과학기술학회마을   DOI   ScienceOn
12 MFDS. Food Code. Notification 2013-204. Ministry of Food and Drug Safety, Cheongju, Korea (2013)
13 European Union. Council Directive 2001/110/EC of 20 December 2001 relating to honey. Off. J. Euro. Commun. L10: 47-52 (2002)
14 Padovan GJ, De JD, Rodrigues LP, Marchini JS. Detection of adulteration of commercial honey samples by the $^{13}C/^{12}C$ isotopic ratio. Food Chem. 82: 633-636 (2003)   DOI   ScienceOn
15 Lee ML, Kim HK, Lee MY, Choi YS, Kim HB, Chung HG, Kim SH. Antioxidant and antibacterial capacity of chestnut (Castanea crenata var. dulcis) honey produced in Korea. Korean J. Apic. 22: 147-152 (2007)   과학기술학회마을
16 Kang KM, Yoo B. Dynamic rheological properties of honeys at low temperatures as affected by moisture content and temperature. Korean J. Food Sci. Biotechnol. 17: 90-94 (2008)   과학기술학회마을
17 Fallico B, Zappala M, Arena E, Verzera A. Effects of conditioning on HMF content in unifloral honeys. Food Chem. 85: 305-313 (2004)   DOI   ScienceOn
18 Kim ES, Rhee CO. Comparison of quality attributes of Korean native-bee honey and foreign-bee honey by K/Na ratio. J. Korean Soc. Food Sci. Nutr. 25: 672-679 (1996)   과학기술학회마을
19 Calvin M, Bassham JA. The photosynthesis of carbon compounds. W.A. Benjamin Inc., Newyork, NY, USA. pp. 8-67 (1962)
20 Hatch MD, Slack CR. Photosynthetic $CO_2$ fixation pathway. Annu. Rev. Plant Phys. 21: 141-162 (1979)
21 Oh DH, Park JR. Studies on present status of oriental bee keeping and quality of oriental bee honey. Korean J. Apic. 17: 59-68 (2002)
22 Hawer WD, Ha JH, Nam YJ. The quality assessment of honey by stable carbon isotope analysis. Anal. Sci. Technol. 5: 229-234 (1992)   과학기술학회마을
23 AOAC. Official Method of Analysis of AOAC 18th ed. Method 998.12. Association of Official Analytical Chemists, Arlington, VA, USA (2010)