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Preliminary Quality Analysis between Native Bee Honeys Produced from JukJang Area  

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)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 307-310 More about this Journal
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.
Keywords
native bee honey; K/Na ratio; pollen; K/Na ratio; mineral analysis;
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Times Cited By KSCI : 2  (Citation Analysis)
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