蜂蜜の研究(第1報) : 蜂蜜の糖組成について

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The honeys produced mainly in Tohoku region, viz., Lespedeza bicolor, strawberry and "Hakuunboku" (Styrax obassia), clover and persimmon, pumpkin, chestnut, horse-chestnut, rape-seed, buckwheat, Astragalus sinicus, "Hyotanboku" (Lonicera morrowii) and four sorts of marketed honey, were chemically analyzed and the paper partition chromatography of sugars in them was carried out.Sugar components of one kind of honey (Lespedeza bicoloe) were fractionated by carbon column chromatography and the sugars contained in each fraction were determined and their paper partition chromatography was carried out.The main constituents of the honey were glucose and fructose, and their content occupied above 90% of total sugars, and an average moisture content of the honey was about 20%.According to the results of analyses of the sugars in honey, sucrose content was about 3%.But as di- or trisaccharides containing glucose and fructose were determined as sucrose, the true sucrose content must be smaller. The quantities of maltose and melezitose contained in honey are less than those described previously by WHITE et al and VOORST.On the paper chromatogram of the sugars in the honey (Lespedeza bicolor) fractionated by carbon column chromatography were detected 22 spots corresponding to glucose, fructose sucrose, maltose, melezitose, eight di- or trisaccharides and nine higher oligosaccharides. Of these spots, 15 contained ketose.It is remarkeble that the moisture content of the honey produced in out country is more than that in the foreign. In comparison of out honey with that produced in 1937,the ratio of glucose and fructose in honey obtained from the same kind of flower showed a tendency to be the same.
1958-02-15

蜂蜜の研究(第1報) : 蜂蜜の糖組成について

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