Class (97) = Carbohydrate Containing Drug (Part 03) | Honey (Source, Preparation, Chemistry & Uses)

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HONEY
Biological source:
Honey is a saccharine secretion produced from the nectar of flowers and accumulated in the honeycomb by the Honeybee, Apis mellifera Linn. (Family Apidae).

Preparation:
Nectar of the flowers is a mainly watery solution of sucrose and contains about 25% sucrose and 75% water. The worker bee sucks the nectar by means of a long hollow tube of the mouth (proboscis). The saliva of the bee contains enzyme invertase. and is hydrolyzed by invertase into invert sugar. Some invert sugar is utilized by the bee for its nutrition. The bee reaches the honeycomb and regurgitates the remaining invert sugar and deposits it into a special cell prepared earlier. When the honey cell is completely filled, the bee closes it by a cap of wax. Collection is made by means of sharp knife Sometimes honey is separated by means of pressure, centrifuge.

Description:
Honey is viscid, translucent, and white to pale yellow or yellow-brown- coloured liquid. Odour is pleasant and characteristic and the taste is sweet. The odour and taste depend on the flowers from which nectar is sucked. The specific rotation of honey is +3° to -10° and total ash 0.1 to 0.8%.

Chemical constituents:
1. Honey consists of chiefly a mixture of dextrose and laevulose (70-80%) and water (14-20%). contains sucrose (1.2-4.5),
2. Dextrin (0.06-1.25%), volatile oil, pollen grains enzymes
3. Vitamins
4. Amino acids
5. Proteins
6. Colouring matters, etc.

Uses:
1. Honey is used as nutritive.
2. Demulcent
3. Mild laxative.
4. It is used as an important component of linctuses and cough mixtures.
5. It is a sweetening agent.
6. It is used as antiseptic and bactericidal.
7. This is also used as a vehicle in Ayurvedic and Unani preparations.
8. As a pill recipients
9. Recently, it is used in the preparation of creams, lotions, soft drink and candies also.

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