蜂蜜的热稳定性及流变和真空脱水特性研究
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摘要
蜂蜜的理化性质与蜜源、产地、气候有关，品种不同、产地不同，其理化性质不同。蜂蜜的理化特性是选择生产、加工和贮存条件，确保蜂蜜质量和性状的关键。本文针对中国产金银花蜜、枣花蜜、枸杞蜜、紫云英蜜、洋槐蜜和椴树蜜，采用分光光度法、铁氰化钾滴定法测定蜂蜜中淀粉酶和蔗糖转化酶活性在热处理过程中的变化，建立蜂蜜中淀粉酶和蔗糖转化酶的热失活动力学模型。采用HLPC法测定蜂蜜中羟甲基糠醛(HMF)含量在热处理过程中的变化，建立蜂蜜中HMF的生成反应动力学模型。采用流变仪及连续程序变温方法测定不同温度下的粘度，建立蜂蜜的流变学模型。采用静态法方法测定蜂蜜在不同温度下的饱和蒸汽压，采用真空微波脱水方法测定蜂蜜的真空脱水曲线和脱水速率曲线，建立蜂蜜的饱和蒸汽压—温度—水分含量模型和真空脱水模型。
结果表明：
1．在温度＞313.15K的热处理过程中，蜂蜜中淀粉酶的热失活速率方程、热失活方程分别为：
k_d=k_(fd)·exp[-164353.92／(RT)]
[RA]_d=100·exp[-k_(fd)·exp(-164353.92／(RT)·t]
在温度＞303.15K的热处理过程中，蜂蜜中蔗糖转化酶的热失活速率方程、热失活方程分别为：
k_i=k_(fi)·exp[-160353.50／(RT)]
[RA]_i=100·exp[-k_(fi)·exp(-160353.50／(RT)·t]
式中[RA]_d、[RA]_i为蜂蜜中淀粉酶和蔗糖转化酶的相对酶活。中国产金银花蜜、枣花蜜、紫云英蜜、枸杞蜜、洋槐蜜和椴树蜜中淀粉酶的热失活频率常数k_(fd)分别为7.56×10~(19)、5.82×10~(20)、1.02×10~(21)、3.59×10~(20)、5.53×10~(20)、8.51×10~(20)，蔗糖转化酶的热失活频率常数k_(fi)(单位s~(-1))分别为2.25×10~(21)、4.72×10~(22)、6.79×10~(21)、5.54×10~(22)、2.66×10~(22)、3.01×10~(22)。
2．在温度≥343.15K的恒温热处理过程中，蜂蜜中HMF的生成反应速率方程、生成反应方程生成分别为：
k_h=k_(fh)·exp[-97640.93／(RT)]
[HMF]_t=[HMF]_0·exp[k_(fh)·exp(-811786.69／T)·t]
式中[HMF]_0和[HMF]_t分别为蜂蜜中HMF初时含量和t时含量。中国产金银花蜜、枣花蜜、紫云英蜜、枸杞蜜、洋槐蜜和椴树蜜中HMF的生成反应频率常数k_(fh)分别为9.33×10~(10)、5.64×10~(10)、1.45×10~(11)、1.83×10~(10)、4.05×10~9、8.81×10~9。
3．中国产金银花蜜、枣花蜜、紫云英蜜、枸杞蜜、洋槐蜜和椴树蜜的流变学模型分别为：
μ=0.0532w~(8.4414)·exp[22468 w~(-0.6178)／(RT)] (金银花蜜)
μ=0.0358w~(8.8.8304)·exp[24273 w~(-06008)／(RT)] (枣花蜜)
μ=0.0151·w~(8.0985)·exp[24811 w~(-0.5783／(RT)] (紫云英蜜)
μ=0.0273·w~(8.3971)·exp[22758 w~(-0.6008)／(RT)] (枸杞蜜)
μ=0.033·w~(8.3737)·exp[23585 w~(-0.5983)／(RT)] (洋槐蜜)
μ=0.0415·w~(9.0215)·exp[24449 w~(-0.6029)／(RT)] (椴树蜜)
式中μ为粘度(cp)，T为温度(K)，w为蜂蜜水分含量(％W／W)。
4．蜂蜜的饱和蒸汽压—温度—水分含量模型为：Inp~s=-A／T+B，式中p~s为饱和蒸汽压(kpa)，T为温度(K)，A、B为系数。蜂蜜水分含量为16％、19％、22％、25％、27％时，A分别为5377.4、5370.5、5347.3、5345.4、5355.0、5367.1，B分别为18.48、18.53、18.53、18.59、18.69、18.79。
5．蜂蜜的真空脱水模型即蜂蜜的水分含量比率—真空脱水时间方程分别为：MR=0.0133·exp(0.0135T)·exp[-t·(7×10~(-27))·(1／T)~(-δ)]，式中MR为水分含量比率，t为真空脱水时间(min)，δ为系数。蜂蜜装料厚度为(2.3-2.4)mm、(3.4-3.6)mm、(4.6-4.8)mm时，δ分别为9.5646、9.3135、9.9289。
The phsico-chemical characteristics of honey are related with its plant resource and produced place. The phsico-chemical characteristics of honey are changed with the changing of its kind or produced place. To choose the suitable conditions of producing, processing and saving honey according to the phsico-chemical characteristics of honey is necessary and the key of improving the quality of honey.
To determine the variations of diastase and invertase activities of Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey during heat treatment with spectrophotometer and titration of kaliumferricyanide. Then to operate on data and obtain the kinetics models of thermo-deactivation of the diastase and invertase in them. To determine the change of the HMF content of the six kinds of honey during heat treatment by HLPC. Then to analyse the mechanism of producing HMF in honey, and set up the kinetics model of producing HMF in honey. To determine the viscosity of the six kinds of honey at different temperatures by rheometer and with sequential programme temperature transformation. Then to analyse and operate on data, and set up the model of rheological behavior of honey. To determining the saturated vapor pressure of honey at different temperatures with static state pressure method, and the curves of vacuum dehydration and dehydration rate of honey with vacuum microwave dehydration method. Then to analyse and operate on data, and get the models of saturated vapor pressure-temperature- water content and vacuum dehydration of honey.
The results show:
1. During heat treatment at above 313.15K, the kinetics model of thermo-deactivation of diastase in honey is K_d = k_(fd)·exp [-164353.92/(RT) ] and [RA]_d =100·exp[-k_(fd)·exp(-164353.92/(RT)·t]. During heat treatment at above 303.15K, the velocity equation and equation of thermo-deactivation of invertase in honey are k_i = k_(fi)·exp [-160353.50/(RT)] and [RA]_i=100·exp[-k_(fi)·exp(-160353.50/(RT)·t]. [RA]_d and [RA]_i are the reduced activities of diastase and invertase in honey, and k_d and k_i are the velocities of thermo-deactivation of diastase and invertase in honey. The apparent frequency constants k_(fd) of thermo-deactivation of diastase in Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey are respectively 7.56×10~(19)s~(-1), 5.82×10~(20)s~(-1), 1.02×10~(21)s~(-1), 3.59×10~(20)s~(-1), 5.53×10~(20)s~(-1), 8.51×10~(20)s~(-1). The apparent frequency constants k_(fi) of thermo-deactivation of invertase in these honey are respectively 2.25×10~(21)s~(-1), 4.72×10~(22)s~(-1), 6.79×10~(21)s~(-1), 5.54×10~(22)s~(-1), 2.66×10~(22)s~(-1), 3.01×10~(22)s~(-1).
2. During heat treatment at above 343.15K, the velocity equation and equation of producing HMF in honey are k_h=k_(fh)·exp[-97640.93/(RT)] and [HMF]_t=[HMF]_0·exp[k_(fh)·exp(-811786.69/T)·t]. [HMF]_0 and [HMF]_t are the HMF contents of honey at 0 minute and t minute. And k_h is the velocity of producing HMF in honey. The apparent frequency constants k_(fi) of producing HMF in Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey are respectively 9.33×10~(10)s~(-1), 5.64×10~(10)s~(-1), 1.45×10~(11)s~(-1), 1.83×10~(10) s~(-1), 4.05×10~9, 8.81×10~9s~(-1).
3. The models of rheological behaviour of Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey are respectivelyμ=0.0532w~(8.4414)·exp[22468w~(-0.6178)/(RT)],μ=0.0358w~(8.8304)·exp[24273w~(-0.6008)/(RT)],μ=0.0151·w~(8.0985)·exp[24811w~(-0.5783)/(RT)],μ=0.0273·w~(8.3971)·exp[22758w~(-0.6008)/(RT)],μ=0.033·w~(8.3737)·exp[23585w~(-0.5983)/(RT)], andμ=0.0415·w~(9.0215)·exp[24449w~(-0.6029)/(RT)].μis the visicidity of honey and its unit is cp, and w the water content of noney and its unit mass percentage, and T temperature of honey and its unit K.
4. The model of saturated vapor pressure-temperature-water content of honey is Inp~s=-A/T+B. p~s is saturated vapor pressureof honey, and its unit is kpa. T is temperature of honey, and its unit K. A and B are loading thickness constants. When the content of honey is 16% or 19% or 22% or 25% or 27%, constant A is 5377.4, 5370.5 or 5347.3 or 5345.4 or 5355.0 or 5367.1. constant B is 18.48 or 18.53 or 18.53 or 18.59 or 18.69 or18.79.
5. The model of vacuum dehydration of honeys, that is MR-t equation, is MR=0.0133·exp(0.0135T)·exp[-t·(7×10~(-27))·(1/T)~(-δ)]. MR is the ratio of water contents of honey, and t vacuum dehydration time, and the unit of t is minute, andδlanding thickness constant. When landing thickness of honey is (2.3-2.4)mm or (3.4-3.6)mm or (4.6-4.8)mm,δis 9.5646 or 9.3135 or 9.9289.
结果表明：
1．在温度＞313.15K的热处理过程中，蜂蜜中淀粉酶的热失活速率方程、热失活方程分别为：
k_d=k_(fd)·exp[-164353.92／(RT)]
[RA]_d=100·exp[-k_(fd)·exp(-164353.92／(RT)·t]
在温度＞303.15K的热处理过程中，蜂蜜中蔗糖转化酶的热失活速率方程、热失活方程分别为：
k_i=k_(fi)·exp[-160353.50／(RT)]
[RA]_i=100·exp[-k_(fi)·exp(-160353.50／(RT)·t]
式中[RA]_d、[RA]_i为蜂蜜中淀粉酶和蔗糖转化酶的相对酶活。中国产金银花蜜、枣花蜜、紫云英蜜、枸杞蜜、洋槐蜜和椴树蜜中淀粉酶的热失活频率常数k_(fd)分别为7.56×10~(19)、5.82×10~(20)、1.02×10~(21)、3.59×10~(20)、5.53×10~(20)、8.51×10~(20)，蔗糖转化酶的热失活频率常数k_(fi)(单位s~(-1))分别为2.25×10~(21)、4.72×10~(22)、6.79×10~(21)、5.54×10~(22)、2.66×10~(22)、3.01×10~(22)。
2．在温度≥343.15K的恒温热处理过程中，蜂蜜中HMF的生成反应速率方程、生成反应方程生成分别为：
k_h=k_(fh)·exp[-97640.93／(RT)]
[HMF]_t=[HMF]_0·exp[k_(fh)·exp(-811786.69／T)·t]
式中[HMF]_0和[HMF]_t分别为蜂蜜中HMF初时含量和t时含量。中国产金银花蜜、枣花蜜、紫云英蜜、枸杞蜜、洋槐蜜和椴树蜜中HMF的生成反应频率常数k_(fh)分别为9.33×10~(10)、5.64×10~(10)、1.45×10~(11)、1.83×10~(10)、4.05×10~9、8.81×10~9。
3．中国产金银花蜜、枣花蜜、紫云英蜜、枸杞蜜、洋槐蜜和椴树蜜的流变学模型分别为：
μ=0.0532w~(8.4414)·exp[22468 w~(-0.6178)／(RT)] (金银花蜜)
μ=0.0358w~(8.8.8304)·exp[24273 w~(-06008)／(RT)] (枣花蜜)
μ=0.0151·w~(8.0985)·exp[24811 w~(-0.5783／(RT)] (紫云英蜜)
μ=0.0273·w~(8.3971)·exp[22758 w~(-0.6008)／(RT)] (枸杞蜜)
μ=0.033·w~(8.3737)·exp[23585 w~(-0.5983)／(RT)] (洋槐蜜)
μ=0.0415·w~(9.0215)·exp[24449 w~(-0.6029)／(RT)] (椴树蜜)
式中μ为粘度(cp)，T为温度(K)，w为蜂蜜水分含量(％W／W)。
4．蜂蜜的饱和蒸汽压—温度—水分含量模型为：Inp~s=-A／T+B，式中p~s为饱和蒸汽压(kpa)，T为温度(K)，A、B为系数。蜂蜜水分含量为16％、19％、22％、25％、27％时，A分别为5377.4、5370.5、5347.3、5345.4、5355.0、5367.1，B分别为18.48、18.53、18.53、18.59、18.69、18.79。
5．蜂蜜的真空脱水模型即蜂蜜的水分含量比率—真空脱水时间方程分别为：MR=0.0133·exp(0.0135T)·exp[-t·(7×10~(-27))·(1／T)~(-δ)]，式中MR为水分含量比率，t为真空脱水时间(min)，δ为系数。蜂蜜装料厚度为(2.3-2.4)mm、(3.4-3.6)mm、(4.6-4.8)mm时，δ分别为9.5646、9.3135、9.9289。
The phsico-chemical characteristics of honey are related with its plant resource and produced place. The phsico-chemical characteristics of honey are changed with the changing of its kind or produced place. To choose the suitable conditions of producing, processing and saving honey according to the phsico-chemical characteristics of honey is necessary and the key of improving the quality of honey.
To determine the variations of diastase and invertase activities of Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey during heat treatment with spectrophotometer and titration of kaliumferricyanide. Then to operate on data and obtain the kinetics models of thermo-deactivation of the diastase and invertase in them. To determine the change of the HMF content of the six kinds of honey during heat treatment by HLPC. Then to analyse the mechanism of producing HMF in honey, and set up the kinetics model of producing HMF in honey. To determine the viscosity of the six kinds of honey at different temperatures by rheometer and with sequential programme temperature transformation. Then to analyse and operate on data, and set up the model of rheological behavior of honey. To determining the saturated vapor pressure of honey at different temperatures with static state pressure method, and the curves of vacuum dehydration and dehydration rate of honey with vacuum microwave dehydration method. Then to analyse and operate on data, and get the models of saturated vapor pressure-temperature- water content and vacuum dehydration of honey.
The results show:
1. During heat treatment at above 313.15K, the kinetics model of thermo-deactivation of diastase in honey is K_d = k_(fd)·exp [-164353.92/(RT) ] and [RA]_d =100·exp[-k_(fd)·exp(-164353.92/(RT)·t]. During heat treatment at above 303.15K, the velocity equation and equation of thermo-deactivation of invertase in honey are k_i = k_(fi)·exp [-160353.50/(RT)] and [RA]_i=100·exp[-k_(fi)·exp(-160353.50/(RT)·t]. [RA]_d and [RA]_i are the reduced activities of diastase and invertase in honey, and k_d and k_i are the velocities of thermo-deactivation of diastase and invertase in honey. The apparent frequency constants k_(fd) of thermo-deactivation of diastase in Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey are respectively 7.56×10~(19)s~(-1), 5.82×10~(20)s~(-1), 1.02×10~(21)s~(-1), 3.59×10~(20)s~(-1), 5.53×10~(20)s~(-1), 8.51×10~(20)s~(-1). The apparent frequency constants k_(fi) of thermo-deactivation of invertase in these honey are respectively 2.25×10~(21)s~(-1), 4.72×10~(22)s~(-1), 6.79×10~(21)s~(-1), 5.54×10~(22)s~(-1), 2.66×10~(22)s~(-1), 3.01×10~(22)s~(-1).
2. During heat treatment at above 343.15K, the velocity equation and equation of producing HMF in honey are k_h=k_(fh)·exp[-97640.93/(RT)] and [HMF]_t=[HMF]_0·exp[k_(fh)·exp(-811786.69/T)·t]. [HMF]_0 and [HMF]_t are the HMF contents of honey at 0 minute and t minute. And k_h is the velocity of producing HMF in honey. The apparent frequency constants k_(fi) of producing HMF in Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey are respectively 9.33×10~(10)s~(-1), 5.64×10~(10)s~(-1), 1.45×10~(11)s~(-1), 1.83×10~(10) s~(-1), 4.05×10~9, 8.81×10~9s~(-1).
3. The models of rheological behaviour of Chinese honeysuckle honey, date honey, astragali honey, medlar honey, acacia honey and bass honey are respectivelyμ=0.0532w~(8.4414)·exp[22468w~(-0.6178)/(RT)],μ=0.0358w~(8.8304)·exp[24273w~(-0.6008)/(RT)],μ=0.0151·w~(8.0985)·exp[24811w~(-0.5783)/(RT)],μ=0.0273·w~(8.3971)·exp[22758w~(-0.6008)/(RT)],μ=0.033·w~(8.3737)·exp[23585w~(-0.5983)/(RT)], andμ=0.0415·w~(9.0215)·exp[24449w~(-0.6029)/(RT)].μis the visicidity of honey and its unit is cp, and w the water content of noney and its unit mass percentage, and T temperature of honey and its unit K.
4. The model of saturated vapor pressure-temperature-water content of honey is Inp~s=-A/T+B. p~s is saturated vapor pressureof honey, and its unit is kpa. T is temperature of honey, and its unit K. A and B are loading thickness constants. When the content of honey is 16% or 19% or 22% or 25% or 27%, constant A is 5377.4, 5370.5 or 5347.3 or 5345.4 or 5355.0 or 5367.1. constant B is 18.48 or 18.53 or 18.53 or 18.59 or 18.69 or18.79.
5. The model of vacuum dehydration of honeys, that is MR-t equation, is MR=0.0133·exp(0.0135T)·exp[-t·(7×10~(-27))·(1/T)~(-δ)]. MR is the ratio of water contents of honey, and t vacuum dehydration time, and the unit of t is minute, andδlanding thickness constant. When landing thickness of honey is (2.3-2.4)mm or (3.4-3.6)mm or (4.6-4.8)mm,δis 9.5646 or 9.3135 or 9.9289.
引文
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