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• Environmental Conditions of the Berettyóújfalu Sub-Region

  403-413

  Edit Ildikó Tikász

  Views:

  106

  The purpose of this paper is to introduce the environmental conditions of the Berettyóújfalu sub-region, which is geographically located in Hajdú-Bihar County. I specifically target the regions’ relief, soil and hydrogeological conditions, climate, flora and fauna, natural value and present nature conservation activities.
  On the basis of my investigation of these points, I can state that although this sub-region has unfavorable soil conditions, polluted surface and subsurface waters, it is rich in thermal waters, nature reservations and wildlife. It’s disadvantageous characteristics can or should be amended, while the advantageous ones should be utilized by considering the principles of sustainability. At the end of this paper, I will make recommendations in connection with the latter point.

• Ragweed components in honey

  65-68

  Éva Nagy

  Anna Novák

  Lajos Daróczi

  András Jávor

  Views:

  192

  The aim of this research was to prove that the syrup containing ragweed used for feeding the bees was transferred to the honey. To reach this goal we developed a method to analyse the volatile components of the samples. We applied two sample preparation methods. The first one was SPME (Solid Phase Micro Extraction) preparation from the headspace of all of the samples. In the second case only the raw leaves of the ragweed were extracted with n-hexane and dichloromethane to complete the SPME results. The measurements were performed on GC-MS equipment. Chromatograms and data evolution showed that the components of the ragweed were also present in honey so they were transferred by bees.

• HPLC-MS analysis of the active ingredients of chamomile (Matricaria chamomilla) bee feeding syrup

  61-65

  Éva Nagy

  József Jekő

  Zoltán Cziáky

  Lajos Daróczi

  András Jávor

  Views:

  309

  Apiarists let prepare by bee honey products containing medicinal drugs. Our aim was to prove that the active ingredients originated from the herbs are also present in the bee products. This publication focuses only to the chamomile (Matricaria chamomilla) containing feeding syrup and the difference between the various syrup phases. To fulfil this task, we developed a method analysing the non-volatile components of the syrup using the flowers of chamomile. The method involves a filtration followed by HPLC-MS analysis. The analyses and the data evaluations proved that the non-volatile components of the herb were transferred to syrup. As the characteristic components of certain herbs could be identified also in the syrup, it is obvious that the components responsible for the medicinal effects are also transferred.