Apiculture

Chemical composition of honey and the properties caused by it

February 24, 2020

The composition of honey includes everything 20% water and 80% dry matter, represented by carbohydrates, proteins, enzymes, acids, minerals, vitamins and other nutrients. Due to the carbohydrate content, easily assimilated, 100 grams of sweet treats provides about 10% energy for the body. The use of honey helps to replenish reserves of vitamins and trace elements.

Honey contains more 100 components. The composition of the product varies depending on some factors:

  1. Types of honey flowers.
  2. Nectar collection period.
  3. Duration and conditions of storage.
  4. Weather conditions of medical collection.

Padeva and flower honey have differences in chemical composition. The following is an approximate chemical composition of honey in the table.

Carbohydrate content, proteins and other substances in honey (averages)

Floral Padevy
The amount of water 17,2 16,3
Total sugars 79,7 80,5
Fructose 38,2 31,8
Glucose 31,3 26,1
Sucrose 0,7 0,5
Other disaccharides 5,0 4,0
Melicitosis 0,1 4,0
Erloza 0,8 1,0
Other oligosaccharides 3,6 13,1
Minerals 0,2 0,9
Amino acids, proteins 0,3 0,6
Acids 0,5 1,1

Carbohydrates are the basis of honey

Sugar - the main components in the product of beekeeping, providing it with a pleasant sweet taste. Carbohydrates take up about 95% from dry matter. The main part is fructose and glucose. Monosaccharides are easily absorbed by the body without breakdown, therefore, no additional energy is required for their processing. They themselves are a source of energy. But in addition to monosaccharides, useful sweets are contained about 25 other sugars.

Disaccharides predominate in flower honey:

  • sucrose;
  • maltose;
  • эрлоза.

Raffinose, melicitosis and other oligosaccharides are present only in padev honey. This is its main difference from flower honey.

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Amino acids and proteins

The product of beekeeping contains nitrogenous substances, represented by non-protein and protein compounds. The amount of protein in flower honey usually does not exceed 0,8%, and in paddy - 1,9%. Protein compounds are represented by various enzymes:

  • invertase;
  • catalase;
  • diastasis;
  • amylase;
  • inulazoy;
  • glucose oxidase and others.

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Enzymes, containing honey, perform the function of catalysts and accelerate the process of synthesis or cleavage of a substance. Diastasis is a component of starch hydrolysis, invertase is involved in the breakdown of sucrose, glucose oxidase accelerates the oxidation of glucose and so on.

They fall into a sweet treat with flower pollen and bees. The activity of enzymes depends on the period of harvest and weather conditions. At temperature influence or long storage activity of enzymes, in particular invertase and diastase, decreases. The content of these enzymes allows you to determine the freshness of the product and whether it was stored properly.

If you want to know, contained in honey, pay attention, that the essential components of the product are amino acids. Lysines are bright representatives, glutamic acid, tyrosine, alanine, arginine and other amino acids. Their feature is, that when they are heated, they react with sugars. This leads to the appearance of dark-colored substances, therefore, the color of honey changes under temperature.

Acids are a component of taste

Aromatic delicacies contain mostly organic acids, but inorganic are also present. Despite the sugar content in honey, it has a pleasant sweet taste with a characteristic sourness. The product of beekeeping detected:

  • shchavleva;
  • amber;
  • apple;
  • dairy;
  • lemon;
  • gluconic;
  • мурашина;
  • maleic acid.

Confirmation of the presence of organic acids in the product of beekeeping is a simple experiment: add a small amount of alkali to the honey, it neutralizes the acid, and honey will lose its pleasant taste. Different varieties have different acidity. The pH level in the honey is higher, than in the flower.

Source of micro - and macronutrients

The chemical composition of honey is not only proteins, amino acids and carbohydrates, but also minerals. There are about a total of them 40. Micro - and macroelements get to fragrant sweetness together with pollen. They do not undergo processing, therefore easily absorbed by the body.

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It is a useful delicacy:

  • potassium;
  • manganese;
  • sodium;
  • magnesium;
  • chlorine;
  • nickel;
  • phosphorus;
  • iron;
  • copper;
  • cobalt;
  • calcium;
  • zinc and other elements.

Micro - and macronutrients perform important functions in vital processes:

  1. Responsible for the production of hormones.
  2. Are a part of gastric juice.
  3. Contribute to the formation of enzymes.
  4. Maintain osmotic pressure in cells.
  5. Participate in the formation of tissue and skeletal cells.

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Dyes

Natural product has a different color depending on the variety: from light yellow to dark brown. The presence of carotene, chlorophyll and xanthophyll promotes a light yellow color. A dark color, provide other dyes: tannins and anthocyanins. The color of the product is directly related to honeydew.

The content of melanoidins in the composition is also manifested by a dark color. These substances appear after heat treatment or long-term storage. Derivatives of phenols - flavonoids give inconspicuous color. These substances are contained in the nectar and sap of plants. They have antioxidant properties, strengthen blood vessels, promote the absorption of ascorbic acid.

Aromatic substances

Different varieties of honey have different flavors. This is due to the fact, that each variety has its own complex of aromatic substances. Most aromatic substances come from nectar, some add bees. Because the aroma is associated with honeydew, then some varieties have a pronounced specific aroma, and in others it is almost absent.

The aroma is formed at the time of fermentation of acids, vitamins, minerals or other components. The aroma is given off by alcohols, phenols, ketones, as well as ethers, aldehydes. Scientists have managed to identify more 200 aromatic substances, present in honey.

Their main feature is volatility. This explains, why honey loses its bright aroma during prolonged storage or improper conditions (loosely closed container). The volatile process is accelerated by heating the product. Weak aroma indicates, that the sweetness was subjected to heat treatment.

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Vitamins

Honey is considered a useful and vitamin product, but it contains few vitamins, and in small quantities. Due to their interaction with other components, they are of great benefit to the body.

In lasoschi, beloved by adults and children, the largest amount of B vitamins. Vitamins K are also present, E, RR, N, ascorbic acid. Many fragrant sweets also contain provitamins. These substances are synthesized into vitamins when ingested.

Microflora

Due to the presence of sugars, a favorable sphere for the development of microorganisms is created. In the fragrant sweets found about 40 various microorganisms. These are bacteria, yeast, disputes. Some disputes can cause botulism in children, therefore it is impossible to eat this useful product till a year.

Otherwise, the microflora of honey is safe for humans, but for bees it is deadly. Contained in honey tremors when stored improperly and high humidity can cause fermentation.

Water is an indicator of quality

The water content depends on several factors:

  • period of honey collection;
  • climatic conditions, at which the collection was carried out;
  • honeybees;
  • storage conditions;
  • container.

During maturation, the amount of water in the bee product changes. In the mature product, water is 15-21% depending on the variety. High humidity indicates immaturity or improper storage. Higher water content promotes the growth of bacteria and yeast, which leads to the fermentation process.

Phytohormones

Honey contains acetylcholine - a hormone, acting as a conductor of the nervous system. The human body produces this hormone, therefore, when it comes from the outside, it has a healing effect. Excess acetylcholine promotes simplified passage of glucose to the heart, which provides uninterrupted power. The incoming hormone with honey improves the nutrition of cells and retains potassium in them.

Sweets also contain growth hormone. The consumption of a tasty product by children promotes their proper physical and mental development.

Due to the diverse chemical composition, containing honey, it has a healing effect on the body. This delicious product is useful for adults, and children.