利用理化参数鉴别掺假蜂蜜
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摘要
利用几种理化参数快速、准确鉴别蜂蜜与糖浆。以北方地区常见的17种蜂蜜和10种糖浆为研究对象,通过理化参数(水分、多酚、黄酮含量、pH值、蛋白质含量及分子质量范围、单糖含量比等)分析蜂蜜和糖浆的异同。为了提高果糖和葡萄糖的分辨率,采用氨基色谱柱,在流动相的选择上进行了优化。结果显示,pH值、多酚含量、黄酮含量无明显区别。水分含量、单糖含量比、蛋白质含量及其分子质量范围有区别:1)蜂蜜、糖浆的w(水)范围分别为15.13%~19.88%、22.13%~28.50%;2)蜂蜜、糖浆的果糖与葡萄糖质量分数比分别为0.95~1.50、0.13~2.80;3)蜂蜜中w(蛋白质)范围为1.12~5.09μg/g,分子质量范围为45.0~116.0 kDa,糖浆中不含蛋白质。将蛋白质含量测定与蛋白质分子质量测定相结合,增强了通过蛋白质鉴别真假蜂蜜的说服力。水分含量、果糖与葡萄糖质量分数比、蛋白质含量及分子质量可作为掺假鉴别的指标,为蜂蜜的掺假鉴别提供理论依据。
The purpose of this study was to quickly and accurately identify honey and syrup using physical and chemical parameters. Using 17 kinds of honey and 10 kinds of syrup from the northern area as materials,the physical and chemical parameters,such as water content,protein content,molecular weight range,and monosaccharide content ratio,were used to analyze the similarities. In order to improve the resolution of fructose and glucose,an aminopropyl column was applied in this study. The results showed that pH value,polyphenol content,and flavones content were not different. The water contents of 17 kinds of honey were 15. 13%-19. 88% while the water contents of 10 kinds of syrup were22. 13%-28. 50%. The ratios of fructose and glucose of different honey samples and syrup samples were0. 95-1. 50 and 0. 13-2. 80. The protein contents of honey samples were 1. 12-5. 09 μg/g and the molecular weight range was 45. 0-116. 0kDa. However,the syrup did not have protein. The combination of protein content determination and protein molecular weight assays enhance the persuasiveness of identifying true and false honey through proteins. The moisture content,relative content of fructose/glucose,protein content and molecular weight of protein can be used as indicators of adulteration,and provide the theoretical basis for the identification of honey adulteration.
The purpose of this study was to quickly and accurately identify honey and syrup using physical and chemical parameters. Using 17 kinds of honey and 10 kinds of syrup from the northern area as materials,the physical and chemical parameters,such as water content,protein content,molecular weight range,and monosaccharide content ratio,were used to analyze the similarities. In order to improve the resolution of fructose and glucose,an aminopropyl column was applied in this study. The results showed that pH value,polyphenol content,and flavones content were not different. The water contents of 17 kinds of honey were 15. 13%-19. 88% while the water contents of 10 kinds of syrup were22. 13%-28. 50%. The ratios of fructose and glucose of different honey samples and syrup samples were0. 95-1. 50 and 0. 13-2. 80. The protein contents of honey samples were 1. 12-5. 09 μg/g and the molecular weight range was 45. 0-116. 0kDa. However,the syrup did not have protein. The combination of protein content determination and protein molecular weight assays enhance the persuasiveness of identifying true and false honey through proteins. The moisture content,relative content of fructose/glucose,protein content and molecular weight of protein can be used as indicators of adulteration,and provide the theoretical basis for the identification of honey adulteration.
引文
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[4]林慧,冯云,颜春荣,等.糖类化合物的分析方法研究进展[J].食品与药品,2014,16(6):448-452.LIN H,FENG Y,YAN C R,et al.Progress on analysis methods for carbohydrates[J].Food and Drug,2014,16(6):448-452.
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[10]赵杰文,韩小燕,陈全胜,等.基于三维荧光光谱技术对掺假蜂蜜无损鉴别研究[J].光谱学与光谱分析,2013,33(6):1626-1630.ZHAO J W,HAN X Y,CHEN Q S,et al.Identification of adulterated honey based on three-dimensional fluorescence spectra technology[J].Spectroscopy and Spectral Analysis,2013,33(6):1626-1630.
[11]MEGHERBI M,HERBRETEAU B,FAURE R,et al.Polysaccharides as a marker for detection of corn sugar syrup addition in honey[J].Journal of Agricultural&Food Chemistry,2009,57(6):2105-2111.
[12]宋凤艳,周超君.蜂蜜中蛋白质及氨基酸含量的测定[J].粮食流通技术,2016(20):108-110.SONG F Y,ZHOU C J.The determination of protein and amino acids in honey[J].Grain Distribution Technology,2016(20):108-110.
[13]张龙翔,张庭芳,李令媛.生化实验方法和技术[M].北京:高等教育出版社,1997:92-100.
[14]王毕妮.红枣多酚的种类及抗氧化活性研究[D].西安:西北农林科技大学,2011.
[15]徐贤.蜂蜜种类与品质的鉴别研究[D].杭州:浙江工商大学,2014.
[16]颜伟玉,郑宇.蜂蜜的理化指标测定[J].养蜂科技,2006,12(3):39-40.YAN W Y,ZHENG Y.Identify physical indicators of honeybee[J].Apicultural Science and Technology,2006,12(3):39-40.
[17]张书芬,史萍萍,王全林,等.液相色谱示差折光法测定蜂蜜中的果糖、葡萄糖、蔗糖和麦芽糖[J].食品科学,2008,29(6):280-283.ZHANG S F,SHI P P,WANG Q L,et al.Determination of fructose,glucose,sucrose and maltose in honey by liquid chromatography refractive index detector[J].Food Science,2008,29(6):280-283.
[18]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):17182-17183.SHENG W S,JIANG J S,WANG X B,et al.Determination of fructose,glucose and sucrose content in honey[J].Anhui Agricultural Science,2010,38(30):17182-17183.
[19]周厚报,邓建军,胡苗苗,等.基于蛋白质差异鉴别蜂蜜真伪的研究进展[J].食品与发酵工业,2013,39(6):116-119.ZHOU H B,DENG J J,HU M M,et al.Development of authenticity identification of honey based on protein differences[J].Food and Fermentation Industry,2013,39(6):116-119.
[20]鲍会梅.真假蜂蜜理化指标的分析[J].食品科技,2010(4):284-288.BAO H M.Analysis on physical and chemical indicators of genuine honey and artifical honey[J].Food Science and Technology,2010(4):284-288.
[21]权英,戴夏羚,丁建英,等.蜂蜜种类与其理化参数的关系[J].食品与发酵工业,2015,41(11):152-156.QUAN Y,DAI X L,DING J Y,et al.Relationship of honeys species and their physicochemical parameters[J].Food and Fermentation Industries,2015,41(11):152-156.
[22]谭洪波.云南四种蜂蜜中主要成分及其抗氧化性的研究[D].福州:福建农林大学,2016.
[23]王锦梅.洋槐蜜、油菜蜜和荆条蜜花源标识物的确定及应用[D].西安:西北大学,2014.
[24]王文静.洋槐蜂蜜HPLC指纹图谱的研究[D].重庆:西南大学,2008.
[25]刘玉峰,李黎,李东,等.高效液相色谱法测定食品中的单糖、双糖[J].食品科学,2007,28(3):293-296.LIU Y F,LI L,LI D,et al.Determination of monosaccharide and disaccharide in foods by HPLC method[J].Food science,2007,28(3):293-296.
[2]雷鸣,何晋浙,孙培龙.掺假蜂蜜检测技术的研究综述[J].食品科技,2012,30(7):283-287.LEI M,HE J Z,SUN P L.A review of researches on detection technology of adulterated honey[J].Food Technology,2012,30(7):283-287.
[3]裴高璞,史波林,赵镭,等.蜂蜜质量市场动态及掺假检测方法现状分析[J].食品科学,2013,34(15):329-336.PEI G P,SHI P L,ZHAO L,et al.Current situation analysis of quality market dynamics and detection methods for honey adulteration[J].Food Science,2013,34(15):329-336.
[4]林慧,冯云,颜春荣,等.糖类化合物的分析方法研究进展[J].食品与药品,2014,16(6):448-452.LIN H,FENG Y,YAN C R,et al.Progress on analysis methods for carbohydrates[J].Food and Drug,2014,16(6):448-452.
[5]叶梦迪,顾振宇,林陈芳.油菜蜂蜜中蛋白质及酶的研究[J].中国食品学报,2017,17(1):246-252.YE M D,GU Z Y,LIN C F.Studies on proteins and enzymes in rape honey[J].Journal of Chinese Institute of Food Science and Technology,2017,17(1):246-252.
[6]RAMN-SIERRA J M,RUIZRUIZ J C,VZQUEZ E D I L O,et al.Electrophoresis characterization of protein as a method to establish the entomological origin of stingless bee honeys[J].Food Chemistry,2015,183:43-50.
[7]BENTABOL M A,GARCA Z H,GALDN B R,et al.Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition[J].Food Chemistry,2011,126(2):664-672.
[8]KERKVLIET J D,MEIJER H A J.Adulteration of honey:relation between microscopic analysis andδ13C measurements[J].Apidologie,2000,31(6):717-726.
[9]陈梅兰,梁世君,雷鸣,等.官能团保留指数鉴别掺淀粉糖浆蜂蜜的研究[J].现代食品科技,2015,31(5):272-277.CHEN M L,LIANG S J,LEI M,et al.Detecting starch syrup in adulterated honey via retention index[J].Modern Food Science and Technology,2015,31(5):272-277.
[10]赵杰文,韩小燕,陈全胜,等.基于三维荧光光谱技术对掺假蜂蜜无损鉴别研究[J].光谱学与光谱分析,2013,33(6):1626-1630.ZHAO J W,HAN X Y,CHEN Q S,et al.Identification of adulterated honey based on three-dimensional fluorescence spectra technology[J].Spectroscopy and Spectral Analysis,2013,33(6):1626-1630.
[11]MEGHERBI M,HERBRETEAU B,FAURE R,et al.Polysaccharides as a marker for detection of corn sugar syrup addition in honey[J].Journal of Agricultural&Food Chemistry,2009,57(6):2105-2111.
[12]宋凤艳,周超君.蜂蜜中蛋白质及氨基酸含量的测定[J].粮食流通技术,2016(20):108-110.SONG F Y,ZHOU C J.The determination of protein and amino acids in honey[J].Grain Distribution Technology,2016(20):108-110.
[13]张龙翔,张庭芳,李令媛.生化实验方法和技术[M].北京:高等教育出版社,1997:92-100.
[14]王毕妮.红枣多酚的种类及抗氧化活性研究[D].西安:西北农林科技大学,2011.
[15]徐贤.蜂蜜种类与品质的鉴别研究[D].杭州:浙江工商大学,2014.
[16]颜伟玉,郑宇.蜂蜜的理化指标测定[J].养蜂科技,2006,12(3):39-40.YAN W Y,ZHENG Y.Identify physical indicators of honeybee[J].Apicultural Science and Technology,2006,12(3):39-40.
[17]张书芬,史萍萍,王全林,等.液相色谱示差折光法测定蜂蜜中的果糖、葡萄糖、蔗糖和麦芽糖[J].食品科学,2008,29(6):280-283.ZHANG S F,SHI P P,WANG Q L,et al.Determination of fructose,glucose,sucrose and maltose in honey by liquid chromatography refractive index detector[J].Food Science,2008,29(6):280-283.
[18]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):17182-17183.SHENG W S,JIANG J S,WANG X B,et al.Determination of fructose,glucose and sucrose content in honey[J].Anhui Agricultural Science,2010,38(30):17182-17183.
[19]周厚报,邓建军,胡苗苗,等.基于蛋白质差异鉴别蜂蜜真伪的研究进展[J].食品与发酵工业,2013,39(6):116-119.ZHOU H B,DENG J J,HU M M,et al.Development of authenticity identification of honey based on protein differences[J].Food and Fermentation Industry,2013,39(6):116-119.
[20]鲍会梅.真假蜂蜜理化指标的分析[J].食品科技,2010(4):284-288.BAO H M.Analysis on physical and chemical indicators of genuine honey and artifical honey[J].Food Science and Technology,2010(4):284-288.
[21]权英,戴夏羚,丁建英,等.蜂蜜种类与其理化参数的关系[J].食品与发酵工业,2015,41(11):152-156.QUAN Y,DAI X L,DING J Y,et al.Relationship of honeys species and their physicochemical parameters[J].Food and Fermentation Industries,2015,41(11):152-156.
[22]谭洪波.云南四种蜂蜜中主要成分及其抗氧化性的研究[D].福州:福建农林大学,2016.
[23]王锦梅.洋槐蜜、油菜蜜和荆条蜜花源标识物的确定及应用[D].西安:西北大学,2014.
[24]王文静.洋槐蜂蜜HPLC指纹图谱的研究[D].重庆:西南大学,2008.
[25]刘玉峰,李黎,李东,等.高效液相色谱法测定食品中的单糖、双糖[J].食品科学,2007,28(3):293-296.LIU Y F,LI L,LI D,et al.Determination of monosaccharide and disaccharide in foods by HPLC method[J].Food science,2007,28(3):293-296.