%0 Journal Article
%T Glic¨ªdios no mel
%A Moreira Ricardo Felipe Alves
%A De Maria Carlos Alberto Bastos
%J Qu¨ªmica Nova
%D 2001
%I Sociedade Brasileira de Qu¨ªmica
%X A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. Fructose, glucose and sucrose are mainly originated from nectar. Oligosaccharides are mainly formed by trans-alpha-D-glucosylation reactions catalysed by honeybee alpha-D-glucosidase. The profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity.
%K honey
%K carbohydrates
%K nectar
%U http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013