蜂蜜的主要成分及其鉴别技术
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摘要
蜂蜜是一种成分高度复杂的天然保健食品,富含很多对人体有益的营养物质,深受广大消费者青睐。蜂蜜成分易受蜜源种类、采蜜季节、贮藏时间等诸多因素影响。随着国内外消费者对蜂蜜需求的不断增大,蜂蜜质量问题频繁出现,如向蜂蜜中添加糖浆,以杂花蜜或劣质蜜充当优质的单花蜜等,严重影响蜂蜜市场的健康发展,如何科学检测蜂蜜品质是目前我国乃至国际蜂业发展中亟待解决的关键问题。本文针对蜂蜜中的主要化学成分,对现阶段国内外的蜂蜜真伪鉴别技术进行综述,以期为准确、快速鉴别蜂蜜真伪的研究和应用提供参考。
Honey is a highly complex natural health food, which is rich in nutrients and is beneficial to the human body, and it is favored by consumers. Honey ingredients are susceptible to many factors such as the type of honey source, the season of honey collection, and storage time. With the increasing demand for honey from consumers at home and abroad, honey quality problems frequently occur, such as adding syrup to honey, using nectar or inferior honey as high-quality single nectar, which seriously affects the healthy development of the honey market. How to scientifically detect the quality of honey is a key problem to be solved in China and even the international honey industry. This paper reviewed the main chemical components in honey and the authenticity identification techniques of honey at home and abroad, in order to provide reference for the accurate and rapid identification of the research and application of honey authenticity.
Honey is a highly complex natural health food, which is rich in nutrients and is beneficial to the human body, and it is favored by consumers. Honey ingredients are susceptible to many factors such as the type of honey source, the season of honey collection, and storage time. With the increasing demand for honey from consumers at home and abroad, honey quality problems frequently occur, such as adding syrup to honey, using nectar or inferior honey as high-quality single nectar, which seriously affects the healthy development of the honey market. How to scientifically detect the quality of honey is a key problem to be solved in China and even the international honey industry. This paper reviewed the main chemical components in honey and the authenticity identification techniques of honey at home and abroad, in order to provide reference for the accurate and rapid identification of the research and application of honey authenticity.
引文
[1]GB 14963-2011食品安全国家标准蜂蜜[S].GB 14963-2011 National food safety standard of honey[S].
[2]2001/110/EC Relating to honey[S].
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[2]2001/110/EC Relating to honey[S].
[3]Li YH,Zou XB,Shen TT,et al.Determination of geographical origin and anthocyanin content of black goji berry(Lyciumruthenicum Murr.)using near-infrared spectroscopy and chemometrics[J].Food Anal Method,2017,10(4):1034-1044.
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[5]Ramon-Sierra JM,Ruiz-Ruiz JC,Ortiz-Vazquez E.Electrophoresis characterisation of protein as a method to establish the entomological origin of stingless bee honeys[J].Food Chem,2015,(183):43-48.
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[14]Aloglu AK,Harrington PDB,Sahin S,et al.Chemical profiling of floral and chestnut honey using high-performance liquid chromatographyultraviolet detection[J].J Food Compos Anal,2017,(62):205-210.
[15]陈亚威.液相色谱-同位素质谱法鉴定蜂蜜掺假[J].安徽农业科学,2017,45(7):9-10.Chen YW.Identification of honey adulteration by liquid chromatographyisotope mass spectrometry(LC-IRMS)[J].J Anhui Agric Sci,2017,45(7):9-10.
[16]金铃和.ICP-MS测定东北黑蜂蜜和椴树蜜中矿质元素及其在蜂蜜产地溯源中的应用研究[D].泰安:山东农业大学,2016.Jin LH.The determination of mineral elements in honey by ICP-MS and itsapplication to discriminate Northeast-China black honey andlinden honey[D].Tai’an:Shandong Agricultural University,2016.
[17]Rogers KM.Grainger M,Manley-Harris M.The unique manuka effect:why New Zealand manuka honey fails the AOAC 998.12 C-4 sugar method[J].J Agric Food Chem,2014,62(12):2615-2622.
[18]许艳超.单花种蜂蜜掺假检测方法的研究[D].无锡:江南大学,2016.Xu YC.Study on the detection method of monofloral honey adulteration[D].Wuxi:Jiangnan University,2016.
[19]Dong H,Xiao K,Xian Y,et al.Authenticity determination of honeys with non-extractable proteins by means of elemental analyzer(EA)and liquid chromatography(LC)coupled to isotope ratio mass spectroscopy(IRMS)[J].Food Chem,2018,(24):717-724.
[20]徐颖,臧颖,姜婷,等.高效阴离子交换色谱-脉冲安培检测法同时测定生物转化样品中的海藻糖、葡萄糖和麦芽糖[J].色谱,2014,32(12):1400-1403.Xu Y,Zang Y,Jiang T,et al.Simultaneous analysis of trehalose,glucose and maltose in Biotransformation samples by high performance anion Exchange chromatography with pulsedampere detection[J].Chin JChromatogr,2014,32(12):1400-1403.
[21]Megherbi M.Polysaccharides as a marker for detection of corn sugar syrup addition in honey[J].J Agric Food Chem,2009,57(6):2105-2111
[22]王文静.洋槐蜂蜜HPLC指纹图谱的研究[D].重庆:西南大学,2008.Wang WJ.Study on HPLC fingerprint of artichoke honey[D].Chongqing:Southwest University,2008.
[23]Ruiz-Matute AI,Soria AC,Martinez-Castro I,et al.A new methodology based on GC-MS to detect honey adulteration with commercial syrups[J].J Agric Food Chem,2007,55:7264-7269.
[24]Bertelli,D.Detection of honey adulteration by sugar syrups using onedimensional and two-dimensional high-resolution nuclear magnetic resonance[J].J Agric Food Chem,2010,58(15):8495-8501.
[25]Spiteri M,Jamin E,Thomas F,et al.Fast and global authenticity screening of honey using1H-NMR profiling[J].Food Chem,2015,(189):60-66.
[26]邱琳,刘莹,张媛媛,等.近红外光谱法测定蜂蜜中主要成分的研究[J].世界科学技术-中医药现代化,2015,17(9):1949-1952.Qiu L,Liu Y,Zhang YY,et al.Study on determination of main components in honey by near-infrared spectroscopy[J].World Sci Technol-Mod Trad Chin Med Mat Med,2015,17(9):1949-1952.
[27]Bázár G,Romvári R,SzabóA,et al.NIR detection of honey adulteration reveals differences in water spectral pattern[J].Food Chem,2016,(194):873-880.
[28]Frink LA,Armstrong DW.The utilisation of two detectors for the determination of water in honey using headspace gas chromatography[J].Food Chem,2016,(205):23-27.
[29]Li R,Liu C,Zhang C,et al.Moisture transformation and transport during the drying process for Radix Paeoniae Alba slices[J].Appl Therm Eng,2017,(110):25-31.
[30]刘芸,丁涛,吴斌,等.核磁共振技术结合化学计量学方法用于蜂蜜的掺假鉴别[J].分析测试学报,2016,35(10):1248-1254.Liu Y,Ding T,Wu B,et al.Identification of honey adulteration by nuclear magnetic resonance technology and chemometrics method[J].J Instrum Anal,2016,35(10):1248-1254.
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