@article{oai:gifu-pu.repo.nii.ac.jp:00006851,
 author = {石黒, 伊三雄 and 池野, 武行 and 稲川, 悠子 and イシグロ, イサオ and イケノ, タケユキ and イナガワ, ユウコ and Ishiguro, Isao and Ikeno, Takeyuki and Inagawa, Yuko},
 journal = {岐阜藥科大學紀要, The annual proceedings of Gifu College of Pharmacy},
 month = {Nov},
 note = {P(論文), The general nutrient component , distribution of fructose and glucose , pH, acidity and rotatory in commercial honey of 25 kinds were investigated and compared with the values in the natural honey. The general components (water, sugar, fat, protein and ash) were determined by quantitative method . Contents of fat , protein and ash were less , but sugar was obtained most content as a majority component in honey , though the values lower than natural honey were also found in several cases . The ratio of fructose and glucose were found to be 0.95 to 1.18. It seemed that fructose content was a little higher than glucose, maltose and sorbitol as abnormal components were identified from a few material by paper chromatography. Experiments not only general components but also pH, acidity and rotatory were effective that the honey is natural or not.},
 pages = {13--22},
 title = {<原報>市販蜂蜜の品質に関する研究},
 volume = {19},
 year = {1969}
}