摘要
采用成熟的加工工艺对马占相思树(Acacia mangium)蜂蜜进行加工,再利用气相色谱-质谱联用分析不同加工节点蜂蜜样品中的挥发性成分。结果显示,加工过程中各加工节点蜂蜜样品中的挥发性成分相近,共检测到23种物质,分属于酯类(26.09%)、醛类(13.79%)、醇类(13.79%)、酮类(13.04%)、萜烯类(8.70%)、烷烃类(8.70%)和酸类(4.35%)等,其中糠醛、苯甲醛和苯乙醛可能对蜂蜜风味具有重要贡献;在加工过程中,融蜜可导致蜂蜜样品的挥发性成分损失较大,通过对融蜜条件进行优化,得到融蜜条件为加热至71℃保持4 min,此时蜂蜜挥发性成分的损失程度较低。本研究可为蜂蜜加工过程中的风味控制和商品化蜂蜜的真实性检测提供一定的理论依据。
Honey samples from the flowers of Acacia mangium collected from different processing stages were analyzed for volatile components by gas chromatography-mass spectrometry （GC-MS）. The results showed that the volatile composition of honey was similar across different processing stages. Twenty-three volatile components were detected which belonged to esters （26.09%）, aldehydes （13.79%）, alcohols （13.79%）, ketones （13.04%）, terpenes （8.70%）, alkanes （8.70%）, acids （4.35%）, and so on. Furfural, benzaldehyde and benzeneacetaldehyde may play an important role in the flavor of honey. At the thawing stage, honey lost great amounts of volatile compounds and the losses could be reduced by heating to 71℃, holding for 4 min. These results could provide theoretical basis for flavor controlin honey processing and authentication of commercial honey.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第10期41-45,共5页
Food Science
基金
国家现代农业(蜜蜂)产业技术体系建设专项(NYCYTI-43-KXJ17)
