{"id":28944,"date":"2019-08-14T13:21:32","date_gmt":"2019-08-14T12:21:32","guid":{"rendered":"https:\/\/www.manukanewzealand.eu\/?page_id=28944"},"modified":"2025-09-30T13:11:11","modified_gmt":"2025-09-30T12:11:11","slug":"umf","status":"publish","type":"page","link":"https:\/\/www.manukanewzealand.eu\/da\/umf\/","title":{"rendered":"Forklaring om UMF\u00ae"},"content":{"rendered":"<div id=\"page-header-614987701\" class=\"page-header-wrapper\">\n  <div class=\"page-title dark divided-title\">\n\n        <div class=\"page-title-bg\">\n      <div class=\"title-bg fill bg-fill\"\n        data-parallax-container=\".page-title\"\n        data-parallax-background\n data-parallax=\"-\">\n      <\/div>\n      <div class=\"title-overlay fill\"><\/div>\n    <\/div>\n    \n    <div class=\"page-title-inner container align-center flex-row medium-flex-wrap\" >\n              <div class=\"title-wrapper is-large flex-col text-left medium-text-center\">\n          <h1 class=\"entry-title mb-0\">\n            UNIK MANUKA-FAKTOR (UMF\u00ae)          <\/h1>\n        <\/div>\n                    <div class=\"title-content flex-col flex-right text-right medium-text-center\">\n        <div class=\"title-breadcrumbs pb-half pt-half\"><nav class=\"woocommerce-breadcrumb breadcrumbs\" aria-label=\"Br\u00f8dkrumme\">Forside<\/nav><\/div>      <\/div>\n    <\/div>\n\n     \n<style>\n#page-header-614987701 .title-bg {\n  background-image: url(https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2024\/02\/ManukaNZ.webp);\n}\n<\/style>\n  <\/div>\n  <div class=\"container header-wrapper-divider\"><hr\/><\/div>  <\/div>\n  \n<div class=\"row\"  id=\"row-1297706364\">\n\n\t<div id=\"col-421424290\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Hvad er UMF\u00ae?<\/h2>\n<p>Den <strong>Unik Manuka-faktor (UMF\u00ae)<\/strong> er et klassifikationssystem, der blev introduceret i 1980'erne af <a href=\"https:\/\/www.manukahoning.nl\/petermolan\/\">Professor Peter Molan<\/a> fra University of Waikato. Molan og hans team sammenlignede aktiviteten af Manuka-honning med fenolopl\u00f8sninger og udtrykte det i graderinger som 5+, 10+, 15+, 20+ og 25%. Dette system blev kendt som <strong>UMF\u00ae eller NPA (Non-Peroxide Activity)<\/strong>. Det var det f\u00f8rste fors\u00f8g p\u00e5 videnskabeligt at klassificere Manuka-honningens unikke egenskaber.<\/p>\n<h2>Hvordan beregnes UMF\u00ae?<\/h2>\n<p>I mods\u00e6tning til hvad mange virksomheder h\u00e6vder, <strong>UMF\u00ae-v\u00e6rdier kan ikke m\u00e5les direkte i et laboratorium.<\/strong>. UMF\u00ae-v\u00e6rdier beregnes ud fra den m\u00e5lte koncentration af <strong>Methylglyoxal (MGO)<\/strong> i honningen i henhold til kundens krav. Beregningen er baseret p\u00e5 offentliggjorte data, hvor b\u00e5de UMF\u00ae- og MGO-koncentrationer blev m\u00e5lt p\u00e5 tv\u00e6rs af en r\u00e6kke honningpr\u00f8ver. <strong>Disse beregnede v\u00e6rdier og den tilsvarende testmetode er ikke IANZ-akkrediteret og betyder ikke, at honningen er eller ikke er Manuka-honning.<\/strong> UMF\u00ae-v\u00e6rdier under 5 er sk\u00f8n baseret p\u00e5 <em>ekstrapolering<\/em> af forholdet mellem MGO og UMF\u00ae.<\/p>\n<p>I mods\u00e6tning hertil er testmetoden til m\u00e5ling af <strong>MGO-koncentrationer er IANZ-akkrediteret<\/strong>. Det g\u00f8r MGO til en p\u00e5lidelig og internationalt anerkendt standard.<\/p>\n<h2>Historisk UMF\u00ae\/NPA phenol-metode<\/h2>\n<p>Professor Molan navngav aktiviteten af Manuka-honning <strong>UMF (unik manuka-faktor)<\/strong> og sammenlignede det med en phenolopl\u00f8sning. <strong>UMF og NPA<\/strong> refererer til den samme tilgang. Gradueringerne <strong>5+, 10+, 15+, 20+ og 25+.<\/strong> svarede til phenolprocenter p\u00e5 5%, 10%, 15%, 20% og 25%. Denne testmetode viste sig i sidste ende <strong>un\u00f8jagtig<\/strong> p\u00e5 grund af store fejlmargener i resultaterne; desuden er <em>aktiv forbindelse<\/em> i Manuka-honning kunne ikke identificeres p\u00e5 dav\u00e6rende tidspunkt.<\/p>\n<h2>Opdagelsen af MGO<\/h2>\n<p>I 2006, <a href=\"https:\/\/www.manukahoning.nl\/thomashenle\/\">Professor Thomas Henle<\/a> (Dresdens Tekniske Universitet) opdagede, at <strong>Methylglyoxal (MGO)<\/strong> er den forbindelse, der er ansvarlig for Manuka-honningens unikke bioaktive egenskaber. Dette var et gennembrud: Fra da af kunne aktiviteten v\u00e6re <strong>direkte og reproducerbart<\/strong> knyttet til en m\u00e5lbar forbindelse.<\/p>\n<p>Siden da har MGO v\u00e6ret den <strong>videnskabelig standard<\/strong> til godkendelse og klassificering af Manuka-honning. MGO m\u00e5les i mg\/kg og varierer fra <strong>MGO 100+<\/strong> til <strong>MGO 1500+<\/strong>. H\u00f8jere MGO-v\u00e6rdier er sj\u00e6ldne og udfordrende at aftappe; v\u00e6rdier over <strong>MGO 1000+<\/strong> er <strong>ekstremt f\u00f8lsom over for varme<\/strong> og kr\u00e6ver den st\u00f8rste forsigtighed ved opbevaring og behandling.<\/p>\n<h2>Hvorfor v\u00e6lger MNZ MGO-certificering?<\/h2>\n<p>P\u00e5 MNZ, <strong>gennemsigtighed og videnskabelig dokumentation<\/strong> er kernen i vores filosofi. Vi v\u00e6lger derfor MGO-klassifikation, fordi:<\/p>\n<ul>\n<li>MGO-m\u00e5linger er <strong>IANZ-akkrediteret<\/strong> og globalt anerkendt;<\/li>\n<li>MGO er en <strong>direkte m\u00e5lbar forbindelse<\/strong> (UMF\u00ae er en beregnet v\u00e6rdi);<\/li>\n<li>Klassifikationen er gennemsigtig, reproducerbar og uafh\u00e6ngigt valideret;<\/li>\n<li>Det er i overensstemmelse med kravene i New Zealands <strong>MPI (Ministeriet for prim\u00e6re industrier)<\/strong> for \u00e6gthed og kvalitetskontrol.<\/li>\n<\/ul>\n<h2>UMF\u00ae og MGO i perspektiv<\/h2>\n<p>UMF\u00ae spillede en vigtig rolle <strong>historisk<\/strong> rolle i anerkendelsen af Manuka-honning. I dag er <strong>MGO-v\u00e6rdi<\/strong> er det videnskabeligt underbyggede standardm\u00e5l, som accepteres af laboratorier, producenter og lovgivere verden over. For forbrugerne betyder det, at en <strong>MGO-certificeret<\/strong> honning giver sikkerhed for oprindelse, \u00e6gthed og kvalitet.<\/p>\n<h2>Videnskabelige referencer<\/h2>\n<p><em>C. J. Adams et al. \"Isolering ved HPLC og karakterisering af den bioaktive fraktion af newzealandsk manuka (<em>Leptospermum scoparium<\/em>) honning.\" Carbohydrate Research 343 (2008) 651-659.<\/em><br \/>\n<em>Berigtigelse: Carbohydrate Research 344 (2009) 2609. C. J. Adams et al.<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n[\/section].","protected":false},"excerpt":{"rendered":"[\/section].","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-28944","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Explanation about UMF\u00ae | MNZ\u00ae<\/title>\n<meta name=\"description\" content=\"Contrary to what many companies claim, Unique Manuka Factor (UMF\u00ae) values cannot be measured directly in the laboratory, but Unique Manuka Factor (UMF\u00ae) values are calculated from the measured concentration of Methylglyoxal in honey according to the client&#039;s requirements . 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