摘要
针对蜂蜜掺假和造假的问题,本文通过测定蜂蜜粗蛋白、蛋白质含量和淀粉酶值,研究储存温度和时间对蜂蜜淀粉酶值和蛋白质含量的影响,寻找一种简单有效、客观公正的鉴别真假蜂蜜的方法。比较研究结果表明在高温(37℃、45℃)下贮存,天然蜂蜜的淀粉酶值和蛋白质的含量逐渐下降,而假蜂蜜中的淀粉酶值和蛋白质的含量基本不变。通过跟踪测定蜂蜜淀粉酶值和蛋白质含量的变化可以检测蜂蜜产品的质量,也可以鉴别真假蜂蜜。
To counter the trouble of honey adulteration, the changes of the amylase activity and protein affected by temperatureduring the store have been studied in this paper to find a new method to detect honey quality and adulteration. Our resultsshowed that the activity of amylase and the protein content in the natural honey didn't change anyway under 10℃ for one month,but under a higher temperature (37℃ or 45℃), those in the natural honey decreased gradually. Under 10℃, 37℃ or 45℃, theactivity of amylase and the protein content in the adulterating honey didn't change anyway. To control the honey quality, or toidentify the honey product whether being adulterated could be carried out by detecting the activity of amylase and the proteincontent in the sample.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期59-62,共4页
Food Science
关键词
蜂蜜
蜂蜜掺假
淀粉酶值
鉴别
honey
honey adulteration
amylase activity
identification
