국내산 헛개나무꿀의 화학적 특성에 관한 연구

In order to use as a new functional food material, we analyzed the chemical components including the organic compounds, minerals and vitamin C of hovenia honey which were produced in South Korea. The condensed rate of methanol extraction in honey was 79.5% and main organic compounds that extract by organic solvents in GC-MS analysis were trichloromethane, acetoxyethane, cyclopentane, methane trichloride and so on. Also, main aromatic compounds that extract by organic solvents in SPME analysis were benzoic aldehyde, carbamide, isourea, oxacyclobutane, dimazine and many more. As proximate composition, crude ash content was higher than acacia honey (0.06%) and manuka honey (0.24%) by 0.36%, and crude protein was higher than acacia honey (0.10%) and manuka honey (0.23%) by 0.30%, but the crude fat of hovenia and manuka honey was lower content than acacia honey (0.44%) by 0.34%. Free sugar that analyze by HPLC consisted of fructose 38.60%, glucose 28.75%, and total sugars was 67.35%. Minerals by ICP analysis were detected total 24 kinds, K 10.695ppm > Si 6.121ppm > Na 5.898ppm > Ca 1.9855ppm etc. Vitamin C was not detected and the antioxidation test result by DPPH free radical scavenge effect of hovenia honey was highered than acacia honey but lowered than manuka honey. As a result, we could confirm that Korean hovenia honey is more beneficial in nutritious substances than acacia honey.