Publication detail

Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic

HRABEC, P. ČÍŽKOVÁ, H. TITĚRA, D. POSPIECH, M.

English title

Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic

Type

WoS Article

Language

en

Original abstract

Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Gk), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 +/- 1.26 g (100 g)(-1) and did not exceed 15 g (100 g)(-1).

Keywords in English

sugars; sucrose; melezitose; HPLC/RI

Released

2022-05-19

Publisher

CZECH ACADEMY AGRICULTURAL SCIENCES

Location

PRAGUE

ISSN

1212-1800

Journal

CZECH JOURNAL OF FOOD SCIENCES

Volume

40

Number

2

Pages from–to

85–92

Pages count

8

BIBTEX


@article{BUT182733,
  author="Pavel {Hrabec} and Helena {Čížková} and Dalibor {Titěra} and Matej {Pospiech}",
  title="Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic",
  journal="CZECH JOURNAL OF FOOD SCIENCES",
  year="2022",
  volume="40",
  number="2",
  pages="85--92",
  doi="10.17221/213/2021-CJFS",
  issn="1212-1800",
  url="http://cjfs.agriculturejournals.cz/artkey/cjf-202202-0002_nine-year-statistics-of-czech-honey-carbohydrate-profiles-in-the-czech-republic.php"
}