• 한국동물위생학회지
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• 제30권1호
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• pp.23-32
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• 2007

A total of 60 samples (38 domestic honeys and 22 foreign honeys) were collected from October in 2003 to May in 2004 in Incheon metropolitan area, and contents of important quality-related components in honeys were analyzed using methods of Korea Food Code. Most of the honeys were satisfied with Korean limit (21%) in moisture content even though 4 samples brought by Korean travellers and 1 sample in domestic honey (wild flower) were higher than the limit. The lowest mean level of moisture in the honeys was imported foreign honeys (16.95%). All of the samples were below of 0.6% in the analysis of ash contents. The highest content was imported foreign honey (0.19%) while the lowest content was in domestic acacia honey (0.05%). Acidity of domestic honeys (9.49-9.94meq/kg) was approximately half of that in foreign honeys. All samples were satisfied with Korean limit (40.0meq/kg). In the analysis of fructose and glucose, only three samples of foreign honeys were lower than Korean limit (sum of both ; 65%). The content of sucrose in all samples was less than 7%. Mean of Hydroxymethylfurfural (HMF) contents were 12.83-24.3mg/kg in domestic honey, and 31.34-45.58mg/kg in foreign honey. However, three samples brought by Korean travellers were not satisfied with Korean limit (${\leq}80mg/kg$). In conclusion, quality of domestic honey was better than that of foreign honey. Also, it may be needed that the honeys purchased by Korean travellers in foreign countries should be continuously monitored.

• 동아시아식생활학회지
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• 제12권3호
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

• 분석과학
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• 제5권2호
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• pp.229-234
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• 1992

최근 연구가 활발한 동위원소 질량분석기를 이용하여 꿀의 탄소동위원소 비율을 측정, 당의 생성원을 추정하는 새로운 분석방법을 벌굴의 품질평가법에 도입하기위하여 우리 나라에서 생산되는 순수한 꿀에 대해 기존의 방법과 비교분석을 실시하여 동위원소 분석법의 이용 가능성을 분석하였다.

• 한국식생활문화학회지
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• 제21권6호
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• 농업과학연구
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• 제47권1호
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• pp.67-81
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• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.

• 한국식품영양학회지
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• 제15권4호
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• 한국축산식품학회지
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• 제28권3호
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• pp.263-268
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• 2008

밀원에 따른 다양한 꿀의 품질특성과 이들에 의한 밀원 판정의 가능성을 조사하기 위하여 아카시아 꿀 7개, 잡화 꿀 9개, 밤꿀 5개, 토종 꿀 5개, 총 26개의 시료를 이용하여 꿀의 당, 수분함량, 총 산도, fructose/glucose ratio 등을 조사하였다. 꿀의 수분 함량은 아카시아 꿀이 가장 낮았으나, 밀원에 따른 차이를 나타내지 않았다. 당 조성 중 fructose의 함량이 가장 높았으며, glucose, sucrose, maltose의 순으로 높았다. 당 성분으로 밀원에 따른 차이가 나타내지 않았다. Fructose/glucose ratio도 현저한 차이를 나타내지 않았으나, 아카시아 꿀과 밤 꿀의 fructose/glucose ratio가 잡화 꿀에 비해 높았다. 꿀의 총 산도는 밀원의 종류에 상관없이 10.30-12.45 meq/kg이었으며, 밀원에 따른 꿀의 구별에 관한 기준은 되지 못하였다.

• 한국식품과학회지
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• 제16권1호
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• pp.17-22
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• 1984

유채, 아카시아, 밤, 메밀꿀과 Clover꿀의 일반성분, 무기성분과 유리당을 정량분석하고 이들의 물리학학적 특성을 검토하여 다음과 같은 결과를 얻었다. 1. 꿀중의 가용성 전당은 고형물중 96% 이상으로 가장 많았고, 그 외에 수분과 약간의 회분 및 단백질을 함유하였다. 2. 꿀중의 무기성분 중 K와 Na 함량이 가장 높았으며 그 외에 Fe, Mg, Ca와 Zn가 함유되어 있었다. 3. 유리당은 Fructose와 glucose가 주성분이었으며, 꿀의 Fructose/glucose 값은 1.0-1.39이고, 메밀꿀에 sucrose와 maltose의 함량이 비교적 많았다. 4. 꿀의 pH는 3.23-4.32, 총산은 10.5-23.9 meq/kg, hydroxymethy lfurfurl은 0.58-21.31meq/kg, diastatic activity는 13.95-36.59 이었다.

• 한국환경보건학회지
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• 제8권2호
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• pp.57-65
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• 1982

Saccharides in Korean honey have been analyzed by traditional wet chemical methods and several chromatographic technics gas, paper, column and thin layer chromatography. A simple, rapid and versatile method for the separation and determination of saccharides via high performance liquid chromatography were used eluting with $H_2O : CH_CN$ at 25:75, at a flow rate of 1.0ml/min. Acasia honey contained 36.8% fructose, 31.4% glucose, 1.7% sucrose and bush clover honey held 34.4% fructose, 32.3% glucose and 30% sucrose. Difference on the regional distribution were not found in the quantity of saccharides (42 species). The quality of inferior honey was assumed to contain much maltose, sugar and glucose than common honey.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1530-1530
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• 2001

The objectives of this study were to develop models to predict quality parameters of Korean bee-honeys by visible and NIR spectroscopic technique. Two kinds of bee-honey fronl acacia and polyflower sources were tested in this study. The honeys were harvested in the spring of 2000 and stored in the storage facility at 20$^{\circ}C$ during experiments. Total of 394 samples of honey were analyzed. Reflectance spectra, moisture contents, ash, invert sugar, sucrose, F/G (fructose/glucose) ratio, HMF (hydroxymethyl furfural), and C12/C13 ratio of honeys were measured. The average values for the tested honeys were 19.9% of moisture contents, 0.12% of ash, 68.4% of invert sugar, 5.7% of sucrose, 1.27 of F/G(fructose/glucose) ratio, 14.4 mg/kg of HMF, and -19.1 of C12/C13 ratio. A spectrophotometer, equipped with a single-beam scanning monochromator (NIR Systems, Model 6500, USA) and a horizontal setup module, was used to collect reflectance data from honey. The reflectance spectra were measured in wavelength ranges of 400∼2,498 nm. with 2 nm of interval. Thirty-two repetitive scans were averaged, transformed to log(1/Reflectance), and then were stored in a microcomputer file, forming one spectrum per measurement. A sample cell and reflectance plate were made to hold honey samples constantly. Spectra of honey samples were divided into a calibration set and a validation set. The calibration set was used during model development, and the validation set was used to predict quality parameters from unknown spectra. The PLS(Partial Least Square) models were developed to predict the quality parameters of honeys. The first and the second derivatives of raw spectra were also used to develop the models with proper smoothing gap. The MSC (multiplicative scatter correction) and the SNV & Dtr.(standard normal variate and detranding) preprocessing were applied to all spectra to minimize sample-to-sample light scatter differences. The PLS models showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1100∼2200 nm. However, the PLS analysis was not good enough to predict HMF of honeys.