天然ハチミツに関する研究I

概要

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Two kinds of artificial honeys (I) and seven kinds of natural honeys (II) were analyzed. A mixture of starch solution and a sample of honey was incubated in an acetate buffer solution (pH 5.3) containing sodium chloride at 40°. An aliquot was drawn from the reaction mixture every 10 minutes to react with iodine solution and the absorbance were determined electrophotometrically. The absorbance was plotted against reaction time on rectilinear paper to make the reaction curve. It was found from the graph obtained that the natural honeys have stronger amylase activities than the artificial honeys. Multiplicity of several honeys was revealed with paper electrophoresis at pH 8.7 in veronal buffer and 250 V for 6 hours. The following samples were used ; (I), (II), salivary amylase (III), diastase, J.P. (IV) and pancreatic amylase (V). Artificial honeys (I) did not show any spot by this procedure but some differences were observed in the electrophoretic patterns of other samples. α-Amylase activity and electrophoretic pattern are seemed to be able to use for the determination of honey adulteration.
1966-12-30