滁州薄荷蜂蜜成分与品质分析
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摘要
滁州地区薄荷种植历史悠久,面积广泛,具有薄荷蜂蜜开发的资源优势。通过对理化成分的测定分析及对比研究,初步探讨了滁州薄荷蜂蜜的品质特性。研究表明滁州薄荷蜂蜜不仅主要理化成分达到行业一级标准,而且具有高成熟度、高果糖含量(48. 42 g/100 g)和低葡萄糖含量(27. 89 g/100 g)的食用特性。与常见蜂蜜品种相比,滁州薄荷蜂蜜颜色极深,并呈现出总酚酸含量高、抗氧化性强及风味独特的品质优势。其总酚酸含量为120. 83 mg/100 g,是对照组洋槐蜂蜜的6. 53倍,相同质量浓度的自由基清除率为对照品洋槐蜂蜜的1. 65倍。研究中还发现,与蜂蜜通常具有的成熟度高则其酸度低的规律不同,滁州薄荷蜂蜜同时具有高酸度和高成熟度的特性。作为特色品种蜂蜜,滁州薄荷蜂蜜不仅具有市场开发潜能,其高酸度的形成机理及食用功能性也有待深入探讨。
Chuzhou peppermint cultivation has a long history and a broad planting area. It is a promising resources for development with advantages. In this paper,the quality characteristics of peppermint honey were primarily discussed through the determination and analysis of physicochemical components of peppermint honey. The results showed that the advantages of peppermint honey including high maturity,high fructose content( 48. 42 g/100 g) and low glucose content( 27. 89 g/100 g). Moreover,the main components of Chuzhou peppermint honey had reached the industrial first grade standard. Compared with common honey,peppermint honey had an extremely dark color. It also showed high total phenolic acid content,strong antioxidant capacity and special flavor characteristics. Its total phenolic acid content was 120. 83 mg/100 g,which was 6. 53 times higher than commercial acacia honey. Furthermore,the free radical scavenging rate of peppermint honey with the same mass concentration as commercial acacia honey was 1. 65 times higher. The study also found that peppermint honey had both high acidity and high maturity properties,while common honey usually has a high degree of maturity with low acidity. As a special nectar honey,peppermint honey has potential for market development. Its high acidity formation mechanism and food functionality need to be further explored in the future.
Chuzhou peppermint cultivation has a long history and a broad planting area. It is a promising resources for development with advantages. In this paper,the quality characteristics of peppermint honey were primarily discussed through the determination and analysis of physicochemical components of peppermint honey. The results showed that the advantages of peppermint honey including high maturity,high fructose content( 48. 42 g/100 g) and low glucose content( 27. 89 g/100 g). Moreover,the main components of Chuzhou peppermint honey had reached the industrial first grade standard. Compared with common honey,peppermint honey had an extremely dark color. It also showed high total phenolic acid content,strong antioxidant capacity and special flavor characteristics. Its total phenolic acid content was 120. 83 mg/100 g,which was 6. 53 times higher than commercial acacia honey. Furthermore,the free radical scavenging rate of peppermint honey with the same mass concentration as commercial acacia honey was 1. 65 times higher. The study also found that peppermint honey had both high acidity and high maturity properties,while common honey usually has a high degree of maturity with low acidity. As a special nectar honey,peppermint honey has potential for market development. Its high acidity formation mechanism and food functionality need to be further explored in the future.
引文
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[21]李成斌,林瑜,邓国宾,等.八种蜂蜜挥发性成分分析[J].精细化工,2006,23(11):1 082-1 088.
[22]陈廷廷,胡琼,唐洁,等.基于电子鼻及气质联用技术对川西高原四种蜂蜜挥发性成分分析[J].食品科学,2018,36(16):233-239.
[2]马伦娇.蜂蜜出口竞争力的国际比较[J].安徽农业科学,2009,37(33):16 604-16 606.
[3] PERSANO-ODDOL,PIROOR. Main European unifloral honeys:escriptive Sheets[J]. Apidologie,2004,35(Suppl. l):S38-S81.
[4] FEMANDEZ-TORRES R,PEREZ-BEMAL J L,BELLOLOPEZ M A,et al. Mineral content and botanical origin of Spanish honeys[J]. Talanta,2005,65(3):686-691.
[5] MADEJCZYK M,BARALKIEWICZ D. Characterization of Polishrape and honeydew honey according to their mineral contents using ICP-MS and F-AAS/AES[J]. Analytica Chimica Acta,2008,617(1-2):11-17.
[6]贺琼,何亮亮,康予馨,等.高效液相色谱-电化学检测指纹图谱鉴别3种单花种蜂蜜花源[J].食品科学,2017,38(2):290-295.
[7]梁呈元,李维林,张涵庆,等.薄荷化学成分及其药理作用研究进展[J].中国野生植物资源,2003,22(3):9-12.
[8] SINGLETON V L,ORTHOFER R,LAMUELA-RAVENTOS R. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent[J]. Methods in Enzymology,1999,299(2):152-178.
[9] LARRAURI J A, SANCHEZ-MORENO C, SAURACALIXTO F. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels[J]. Journal of Agricaltural and Food Chemistry,1998,46(7):2 694-2 697.
[10] SHON U Y,CHOI S D,KAHNG G G,et al. Anti-mutagenic antioxidant and free radical scavenging activity of ethyl acetate extracts from white,yellow and red onions[J]. Food and Chemical Toxicology,2004,42(4):659-666.
[11] CHANG L W,YEN W J,HUANG S C,et al. Antioxidant activity of sesame coat[J]. Food Chemistry,2002(78):347-354.
[12]于泽浩.蜂蜜成熟过程中成分变化的研究[D].福州:福建农林大学,2010.
[13]吴本培,徐是雄,雷波.市售蜂蜜的质量比较和抗氧化能力分析[J].食品研究与开发,2016,37(23):26-28.
[14]马昌,匡勇娇,周小玲,等.油菜蜂蜜酸度的测定[J].青海师范大学民族师范学院学报,2009,20(1):61-62.
[15]盛文胜,江军山,王训斌,等.不同蜂蜜中果糖、葡萄糖和蔗糖含量的测定[J].安徽农业科学,2010,38(30):17 182-17 183.
[16] WON S R,LI C Y,KIM J W,et al. Immunological characterization of honey major protein and its application[J]. Food Chemistry,2009,113(4):1 334-1 338.
[17] VOLDRICH M,RAJCHL A,CIZKOVAH,et al. Detection of foreign enzyme addition into the adulterated honey[J]. Czech J. Food Science,2009,27:280-282.
[18]郭夏丽,罗丽萍,冷婷婷,等. 7种不同蜜源蜂蜜的化学组成及抗氧化性[J].天然产物研究与开发,2010,22:665-670.
[19]刘博静.蜂蜜产地特征检测方法的研究[D].保定:河北大学. 2010.
[20]董蕊,丛海迪,郑毅男.单花蜂蜜多酚类物质的抗氧化活性[J].食品科学,2012,33(11):94-98.
[21]李成斌,林瑜,邓国宾,等.八种蜂蜜挥发性成分分析[J].精细化工,2006,23(11):1 082-1 088.
[22]陈廷廷,胡琼,唐洁,等.基于电子鼻及气质联用技术对川西高原四种蜂蜜挥发性成分分析[J].食品科学,2018,36(16):233-239.