Sugars in honey

Mateo, R., Bosch, G., Pastor, A., and Jimenez, M. (1987). Capillary column gas chromatographic identification of sugars in honey as trimethylsilyl derivatives. /. Chromatogr. A 410, 319-328. 

White, J. W. (1992). Internal standard stable carbon isotope ratio method for determination of C-4 plant sugars in honey Collaborative trial study, and evaluation of improved protein preparation procedure. J. Assoc. Ojfic. Anal. Chem. 75,543-548. 

The use of thin-layer chromatography for the determination of sugars in honey has been proposed,77 and the potential value of gas-... 

The present challenge is to determine, quantitatively, most, if not all, of the sugars in honeys, and not merely to determine the content of D-glucose and D-fructose by yet another method. 

Yeasts metabolize sugars in honey, producing acids, gas, and other products that make honey unfit for consumption. Unlike yeasts and molds, bacteria can survive in honey but are unlikely to grow (Snowdon and Cliver, 1996). Growth of pathogenic bacteria has not been detected in honey. Thus, a high bacterial count is indicative of recent contamination... 

Free sugar in koji extract Free sugar in honey, beer Microbiological conversion of sucrose... 

Isomaltotriose a-D-Glcp-(1 ->6)-a-D-Glcp-(1 6)-D-GIcp Free sugar in honey... 

Fructose is a major constituent (38%) of honey the other constituents are glucose (31%), water (17%), maltose (a glucose disaccharide, 7%), sucrose (a glucose-fructose disaccharide, 1 %), and polysaccharide (1 %). The variability of these sugars in honey from different sources is quite large. 

Figure 6J1. Sugars in honey. Conditions Hamilton RCX-10 column 250 x 4.1 ram, 30 mM sodium hydroxide, pulsed amperometric detection with dual gold electrode. = 350 mV for 166 ms, 2 = 900 mV for 166 ms, 3 = -800 mV for 333 ms (Courtesy Hamilton Co).

MEAD IS A NAME RESERVED FOR beers made with honey. These beers are usually brewed to high gravities. The sugars in honey are easily fermented and ending gravities below 1.000 are not at all unusual. Meads may have as much as 14% alcohol and are often made with wine yeasts, especially champagne yeast. 

Fructose is found in the diet as a component of sucrose in fruit, as a free sugar in honey, and in high-fructose com symp (see Fig. 29.1). Fmctose enters epithelial cells and other types of cells by facilitated diffusion on the GLUT V transporter. It is metabolized to intermediates of glycolysis. Problems with fructose absorption and metabolism are relatively more common than with other sugars. 

Goldschmidt, S. Burkert, H. (1955). Observation of some heretofore unknown sugars in honey. Zeitschrift fiir Physiologische Chemie, Vol. 300, p. 188, ISSN 0018-4888... 

The most abundant carbohydrate is o-glucose, which occurs usually in glycosidically bound form, though it is metabolized as phosphate ester and is found as the free sugar in honey, plant nectars, and fruit juices. The predominant storage carbohydrate in plants is starch, a complex mixture of linear... 

Fructose, also known as fruit sugar, is 50% sweeter than sucrose (table sugar) and is the major sugar in honey. 

Figure 6.22 Sugars in honey. Conditions Hamilton RCX-10 column 250 x 4.1 mm, 30 mM sodium hydroxide, pulsed amperometric detection with dual gold electrode.

Honey, Com S3uup, Molasses Even amorphous sugars in honey and other products can be measured. 51-57... 

Fructose (averaging 38%) and glucose (averaging 31%) are the predominant sugars in honey. Other monosaccharides have not been found. However, more than 20 di- and oligosaccharides have been identified (Table 19.12), with maltose predominating, followed by kojibiose (Table 19.13). The composition of disacchaiides depends largely on... 

One oxygen atom Glucose Fructose Galactose Sugar in the blood A sugar in honey and fruit A sugar in milk... 

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