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2Â¥2009-10-19 06:07:19
yanlili
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3Â¥2009-10-19 12:03:04
fuzhong06
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4Â¥2009-10-19 12:07:53
an overview of the quality testing of honey and items to be noticed
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fuzhong06(½ð±Ò+20,VIP+0):лл£¬Ì«Ð»Ð»ÁË¡£THANK YOU£¡ 10-21 12:21
fuzhong06(½ð±Ò+20,VIP+0):лл£¬Ì«Ð»Ð»ÁË¡£THANK YOU£¡ 10-21 12:21
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[abstract] Honey is brewed by bees via collecting secretion juice from nectaries of plants. Its main components are monosaccharides, disaccharides and polysaccharides. Moreover, there is still a minor amount of proteins, amino acids, organic acids, vitamins, pigments and aromatic substances. Among all these components, the monosaccharides (fructose and glucose) as one of the main components take about more than 65% of the total composition, and followed is the predominant sucrose in disaccharides. The average content of sucrose in the mature honey is not more than 5% and about 3%-5% in most cases. Both fructose and glucose in honey are reductive, which results in their being called as reductive sugars. In recent years, manufacturing of counterfeit honey has sharply increased and become widespread. The national standard of honey clearly defines that no sugars of any kinds and substances that contain sugars are allowed to be added to or mixed with honey, nor do preservatives, clarifying agents, thickeners and the other exotic substances. In addition, the standard also defines the quality testing methods and judgment doctrines. This paper will briefly discuss the quality testing of honey and items to be noticed. [Key words]: honey quality testing items to be noticed [ Last edited by bote on 2009-10-21 at 10:08 ] |
5Â¥2009-10-20 17:47:21
ypfkb
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6Â¥2009-10-20 18:17:41
fuzhong06
½ð³æ (ÕýʽдÊÖ)
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7Â¥2009-10-21 12:20:39














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